Beware do not over peel this vegetable!

Dr. Eric Montagne February 16, 2019 Advice, Uncategorized 0

There is a plain vegetable that prevents cancer … it’s the onion.

But be careful, because it must be handled carefully (see below).

Onions are rich in anticancer components including organosulfides, quercetin, anthocyanidins …
Onions are also a good source of fiber and vitamin C.

Studies [1] have shown that people who eat a lot of onions (and all vegetables in the same family) have a lower risk of:

Liver Cancer
Colon cancer (and colorectal cancer)
Renal cancer
Esophageal cancer
Larynx cancer
Prostate cancer
Breast cancer
Ovarian cancer
Endometrial cancer

It has been observed that one of the organosulfur component of the onion, called ONA, slows down the development of epithelial ovarian cancer. Even better, ONA improves the effects of anticancer drugs. It has also been observed that mice receiving ONA live longer [2].

Other organosulfur compounds in the onion protect against immunosuppression caused by ultraviolet light [3].

Even more, onions (such as garlic) are effective against germs, bacteria and inflammation [4].

Preserving the anti-cancer properties of onions while cooking.

The problem is that most people peel onions way too much. It is in the outer layers of the onion where the antioxidants are found.

Ideally, only the very thin outer layer should be removed. To peel more is to throw 75% of its anthocyanidin and 20% of its quercetin in the trash [5].

You can guess that frying an onion at high temperature will destroy its anticancer compounds. Fortunately, you do not have to eat a raw onion to enjoy it: if you cook the onion at low temperature (under 100 ° C), quercetin will not be degraded.

Onions are often considered a vegetable side dish, like are garlic or red peppers … I find it a shame because it can be quite self-sufficient unlike leek.
To give you some inspiration, here are a few dishes where onions have the starring role: