| What would a recipe be like if we did not have | | | | many health benefits. Onions are a good source |
| onions? The distinctively pungent smell and taste | | | | of chromium, the mineral component in glucose |
| of onions rounds out the flavours of almost any | | | | tolerance factor, a molecule that helps cells |
| type of cuisine. For centuries, onions have added | | | | respond to insulin. Diabetic clinical studies have |
| value to our cuisine and have also been thought | | | | shown that the chromium produced by onions can |
| of as having therapeutic properties. | | | | decrease fasting blood glucose levels, improve |
| The word onion comes from the Latin word unio | | | | glucose tolerance, lower insulin levels and decrease |
| for "single" or "one" because the onion produces a | | | | total cholesterol and triglyceride levels, as well as |
| single bulb. The name also suggests the union of | | | | increase good HDL-cholesterol levels. |
| the many separate concentrically arranged layers | | | | One cup of raw onion contains over 20% of the |
| of the onion. Onions are native to Asia and the | | | | daily value for chromium. Since chromium levels |
| Middle East and have thought to be cultivated for | | | | are depleted by the consumption of refined |
| over five thousand years-they were highly | | | | sugars, white flour products and the lack of |
| regarded by the ancient Egyptians. Often the | | | | exercise, marginal chromium deficiency is common |
| ancient Egyptians used them as currency to pay | | | | in the United States. |
| the workers who built the pyramids, and also | | | | A case-control study from Southern European |
| placed them in the tombs of kings (Tutankhamen) | | | | populations suggests that making onions and garlic |
| so that the kings could carry them as gifts in the | | | | a staple in your diet may greatly lower your risk |
| afterlife. In India in the 6th century onions were | | | | of several common cancers. Eating onions two or |
| used as a medicine. The ancient Greeks and | | | | more times per week is associated with a |
| Romans often dressed up onions with extra | | | | significantly reduced risk of developing colon |
| seasonings in their cooking because they did not | | | | cancer. As well, the regular consumption of onions |
| find them spicy enough. Many European countries | | | | has been shown to lower high cholesterol levels |
| during the Middle Ages served onions as a classic | | | | and high blood pressure, both of which help |
| healthy breakfast food. It should be noted that | | | | prevent atherosclerosis and diabetic heart disease, |
| Christopher Columbus brought onions with him to | | | | and reduce the risk of heart attack or stroke. |
| the West Indies and spread their cultivation from | | | | Onions may also help maintain healthy bones. A |
| there throughout the Western Hemisphere. Today | | | | newly identified compound in onions, |
| the leading producers of onions are China, the | | | | gamma-L-glutamyl-trans-S-1-propenyl-cysteine |
| United States, Russia and Spain, among others. | | | | sulphoxide (GPCS) inhibits the activity of |
| Onions are available in fresh, frozen, canned and | | | | osteoclasts (the cells that break down bones). |
| dehydrated forms. They can be used in almost | | | | This may be especially beneficial for women who |
| any type of food, cooked, in fresh salads or as a | | | | are at increased risk for osteoporosis as they go |
| garnish, and are usually chopped or sliced. Onions | | | | through menopause. |
| are mainly used as an accompaniment to a main | | | | Other potential health benefits of onions include |
| course and are rarely eaten on their own. There | | | | several anti-inflammatory agents that reduce the |
| are many different types of onions ranging from | | | | severity of symptoms associated with the pain |
| sharp and pungent to mild and sweet. | | | | and swelling of osteo- and rheumatoid arthritis, |
| Depending on the variety, onions range in size, | | | | the allergic inflammatory response of asthma, and |
| colour and taste. There are generally two types | | | | the respiratory congestion associated with the |
| of large, globe-shaped onions, classified as spring | | | | common cold. Also, quercitin and other flavonoids |
| summer or storage onions. The spring/summer | | | | found in onions work with vitamin C to help kill |
| class includes onions that are grown in warm | | | | harmful bacteria and are helpful when added to |
| weather climates and have characteristic mild or | | | | soups and stews during cold and flu season. |
| sweet tastes. This group includes the Maui Sweet | | | | In many parts of the undeveloped world, onions |
| Onion (in season April through June), Vidalia (in | | | | are also helpful in healing blisters and boils. Onion |
| season May through June) and Walla Walla (in | | | | extract (Mederma) is used in the United States in |
| season July and August). Storage onions are | | | | the treatment of topical scars. |
| grown in colder weather climates and, after | | | | When choosing onions, choose onions that are |
| harvesting, can be dried out for a period of | | | | clean, have no opening at the neck and have |
| several months. They generally have a more | | | | crisp, dry outer skins. Avoid onions that have |
| pungent flavour and are named by their color: | | | | sprouted, have signs of mold, or once that have |
| white, yellow or red. Spanish onions are classified | | | | soft spots, moisture at the neck, and dark |
| as storage onions. There are also smaller varieties | | | | patches which may indicate signs of decay. When |
| of onions, such as the green onion (also called | | | | choosing scallions, choose those that have green, |
| scallions) and the pearl onion. | | | | fresh-looking tops which are crisp and tender. |
| Onions are members of the Allium family and are | | | | They should be white in colour for 2-3" along the |
| rich in powerful sulphur-containing compounds | | | | base. Avoid scallions that look wilted or have |
| which are responsible for their pungent odours | | | | yellowed tops. |
| and for their many health-promoting effects. | | | | Store onions are room temperature, away from |
| When an onion is sliced the cells are broken, which | | | | bright light and in a well-ventilated area. Hanging |
| allows enzymes called alliinases to break down | | | | them in a wire basket or perforated bowl for |
| sulphides and generate sulphenic acids (amino acid | | | | ventilation is ideal. Onions that are more pungent in |
| sulfoxides). The Sulphenic acids are unstable and | | | | flavour, such as yellow onions, can be stored for |
| decompose to produce a gas called | | | | longer periods that the sweeter variety of onions, |
| syn-propanethial-S-oxide. Then this gas reaches | | | | such as white onions. Scallions should be stored in |
| the eye it reacts with the water in the eye to | | | | a plastic bag in the refrigerator and will keep well |
| form a diluted solution of sulphuric acid which | | | | for about a week. Store all onions away from |
| irritated the nerve endings in the eye. Your eye | | | | potatoes as the onions will absorb the moisture |
| then produces tears to dilute and flush out the | | | | from the potatoes and cause them to spoil more |
| irritating substance. This is what makes your eyes | | | | easily. Cut onions should be wrapped tightly in |
| sting and water when slicing onions. | | | | plastic wrap or sealed in a container, and should |
| Eye irritation can be reduced by supplying an | | | | be used within a couple of days since they tend |
| ample amount of water to the reaction, which | | | | to oxidize and lose their nutrient value quickly. To |
| prevents the gas from reaching your eye. This is | | | | maintain the best taste of cooked onions, they |
| why it is thought to be helpful to cut onions under | | | | should be stored in an airtight container and used |
| running water or submerged in a bowl of water. | | | | within a few days. Never place cooked onions in a |
| Rinsing the onion and leaving it wet while slicing | | | | metal container since this will cause discoloration. |
| may also be helpful. Other tips to help reduce eye | | | | Peeled and chopped onions may be frozen raw, |
| irritation are by freezing onions, which prevents | | | | but this can cause them to lose some of their |
| the enzymes from activating, limiting the amount | | | | flavour. |
| of gas generated. Also, using a very sharp knife | | | | Onions can be eaten raw or cooked in almost any |
| while chopping will limit the cell damage thereby | | | | way imaginable-broiled, boiled, baked, creamed, |
| reducing the amount of enzymes released. Lemon | | | | fried, deep-fried, or pickled. They are great in |
| will help to remove the characteristic odour of the | | | | soups, stews and combined with meats and |
| onion. | | | | vegetables. They add a versatility to your dishes |
| As mentioned, onions are thought to produce | | | | that is hard to beat. |