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Why Eat Onions?

Did you ever hear about the practice of binding slices of onion to the bottoms of your feet overnight?

You may notice that many of the Sneaky Kitchen recipes are heavy on onions-- regular yellow ones, red onions, sweet Bermudas and young green onions.  The biggest reason is that we like onions.  Another is that onions-- surprise-- are vegetables and count towards the 5 to 9 servings you need daily.  A third reason is that onions have many healthy properties;  even though not all those that were originally attributed to them. 

I own a book called "The People's Physician; a Manual of Medicine" by L. P. Meader, published in 1860.  In those days such things as cat scans, safe and painless surgery, organ transplants, dialysis, antibiotics and so on weren't even imagined!   Doctors and other health professionals did the best they could.  Read below what this manual states about the amazing curative powers of onions, according to the thoughts of that distant time.  Now, aren't you glad you live today and not 140 years ago?

Actually, onions do posses amazing qualities.   Here's another reason to eat lots of them.  According to a Third Age Report, this fragrant member of the lily family can actually prevent osteoporosis or brittle bone disease.   Read what researchers at Switzerland's University of Berne say, according to Science Daily.

If you cook for family members that shun vegetables, here's a way to sneak some into the diet.  Chop fine into stews and soups.  Top pizzas with slightly sautéed onions.   Cook them into omelets and frittatas.  Use them in salads, either marinated or plain.  Sneak a thin slice into grilled cheese sandwiches.  Serve frazzled onions.  There are very few main dishes or side dishes into which you cannot slip some onions.

Build those bones!

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From "The People's Physician; a Manual of Medicine" by L. P. Meader, published in 1860.

"Onions possess the property of imbibing the morbid effluvia, or noxious exhalations from persons diseased, and by this means counteracts the contagion of infectious maladies: --hence they are calculated to draw or extract the virus from malignant tumors, and bites of rabid animals.  For this last purpose, onion seed should be applied mixed with honey and rue.  Onions, roasted and eaten with honey, or with sugar and oil, promote the expectoration of tenacious mucus, and are very conducive to cure inveterate coughs.  The expressed juice is efficacious in scalds and burns by fire or gunpowder.  Used with vinegar, it removes blemishes, or imperfections of the skin; and dropped into the ears, terminates the pains and ringing noises in the same.  The expressed juice, moreover, applied with figs beaten together, is conducive to maturate and break abscesses, boils, etc.  Persons threatened with or having seated fevers, should have the half of a raw onion bound upon the sole of each foot at bedtime, being permitted to remain until morning, by which time the slices will have drawn, to a great extent, the febrile disorder from the system.  A table spoonful of the juice expressed from red onions, in their crude or raw state, given every half hour, is a sure and speedy remedy in extreme cases of suppressed urine; a table spoonful, taken three times a day, is considered curative for dropsy; and a tea spoonful, five or six times a day, is a valuable remedy in influenza, coughs, or colds upon the lungs.  For croup, cut onions into thin slices, and place brown sugar between the layers; when dissolved, administer a tea spoonful of the sirup.  It will afford immediate relief.  Externally, they are employed, roasted, in poultices, to promote suppuration."  

See blog about onions for high fever.




 

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