Onions belong to the same botanical family as garlic, leeks, spring onions, chives and shallots - and like garlic, they too are the subject of much medical research. Science now confirms their reputation as a cure-all, especially their protective action on the circulatory system.
Onions are useful in treating and preventing disorders of the Heart and Circulation, Bones, joints and muscles, the Respiration System and the Urinary System. They are powerful diuretics and have strong anti-bacterial properties.
Onions are useful in treating asthma, fluid retention, chest infections, rheumatism, gout and arthritis. They are also good for reducing cholesterol, preventing blood clots, bronchitis, asthma, respiratory problems and chilblains.
Onions contain the enzyme allinase which is released when you slice the bulb. The action of allinase on sulphur compounds in the flesh results in the chemicals which not only give onions their flavour, but also make you cry.
The total antioxidant activity of a food is tested using a measure called the ORAC scale. To counteract the harmful oxidising effects of everything the average person eats, drinks and breathes in a day, around 1650 ORAC units are required in the food and drink consumed daily. Scientists believe that over 80% of the World's population actually fails to get more than 800 ORAC units per day, leaving the body open to damage by oxidation, which can ultimately lead to heart, liver, digestion and kidney diseases and most importantly cancer. Onions contain around 450 ORAC units.
Nutrients
Onions are impressive country medicine for a huge range of ailments - among them anaemia, bronchitis and asthma, genito-urinary infections, arthritis and rheumatism, gout, and premature ageing. They star in hundreds of old wives remedies for onion therapy, most deliciously as the famous onion soup at the end of a night on the tiles, which is part of Parisian mythology.
In a delightful trial carried out at Newcastle's Royal Victoria Infirmary, 22 volunteers were first fasted and then fed fried fatty British breakfasts, of bacon and eggs. Half the volunteers had a little extra something on the menu, a helping of fried onions. When post-breakfast blood samples from both groups were analysed, they showed a startling difference. On the fry-up feast without onions, the blood samples showed an increased tendency to clot - a state which could eventually lead to life-threatening thrombosis. The blood of the onion-eaters, however - despite all that bacon and egg - showed a reduced tendency to clot.