Friday, March 15, 2013

Health Benefits of Onions

The onion has been used for thousands of years as one ingredient and spice. It is, in fact, considered as the second most important crop second to tomatoes. The onion comes in different varieties and included in these varieties are red onions, white onions, green onions and the yellow onion. Each one comes with its own unique flavor; a dish can become different if one type of onion is used. Onions can be eaten and used is so many ways; they can be eaten raw, fried, cooked, roasted or even dried. They are popular to use in dips, soups, salads and many dishes.

Onions can be used as spice, as a vegetable, as a medicine or as ornamentals even. As food or as food ingredient, the onion gives us a lot of health benefits.

Onions have a lot of medicinal effects and these can work whether they are used as food or as medicine preparation. They are used by early settlers to treat various conditions like coughs, asthma, colds and even used to repel insects. In Chinese medicine, they are even used to treat bacterial infections, breathing problems and angina. Onions are also known to help suppress the growth of bacteria in the colon because it encourages the growth of healthy bacteria named bifid bacteria. Thus, it is considered as a good protection against colon tumors.

While onions can prove to be very healthy, they should be, like some vegetables and spices, be taken in the right amounts and in moderation. This is because consuming onions in extra large quantities can lead to gastrointestinal irritation and to stomach distress. If taken too much, then these conditions can lead to diarrhea and nausea. When used properly and in the right amounts, anyone can surely use the many health benefits offered by the onion. Be sure to include in dishes, soups, salads or even eat them raw. Time and experience have proven that the health benefits of onions outweigh the gastrointestinal discomforts if consumed too much

Onion with the oven stuffed with the foie gras 


4 large onions
250 G of salt (g blanc vonnas)
8 dice of foie gras to 30 G salted, peppered, flours 50 G of chopped falls of foie gras
1 dl of cream


Roast, approximately 45 minutes, the onions on a salt bed. Withdraw the cap and empty onion using a spoon. Chop onion coarsely and put it to cook with the cream and the coriandre. Salt and pepper. Add, just before being useful, the falls of foie gras and parsley. Salt and pepper.

No comments:

Post a Comment