Onion juice packs a powerful punch and is full of therapeutic properties. Read on to discover the many health benefits of onions....
If you’re like me, you’ve spent most of your lifetime thinking of onions as more of a flavor enhancement to favorite dishes than a wonder food. Now that I know what’s really in these pantry staples, everything I put them in seems to taste even better! Red onions have a higher content of flavonoids than yellow onions, which in turn have more flavonoids than white onions. Onions are also a source of vitamin C, manganese, vitamin B6, folate, potassium and the amino acid tryptophan.
Here are some of the uncommon health benefits of onions:
Onions, like garlic, are an excellent source of sulfur compounds, which have been shown to aid in reducing blood pressure and improving blood cholesterol levels. They’re also packed with flavonoids that help to improve the integrity of blood vessels while decreasing inflammation of the same.
Healthy Blood Sugar
The allyl propyl disulfide in onions has been found to lower blood sugar levels by competing with insulin in the liver. The chromium found in onions can also help to bring down blood sugar levels.
Three other compounds in onions may reduce bone loss. GPCS inhibits the activity of osteoclasts, which are cells that take minerals from bones for use by other organs in your body, while two phytoestrogens may help increase bone mineralization by stimulating osteoblasts, the bone-building cells, in perimenopausal and postmenopausal women.
Onion can act as an expectorant, helping to dislodge mucus and soften phlegm to relieve nasal and chest congestion. Try a teaspoon of raw onion juice with a teaspoon of raw honey to help alleviate a cough.
Another flavonoid found in onions—querctin—may inhibit tumor growth. Including onion as a daily part of your diet can lower your risk for colorectal, laryngeal, ovarian, oral and esophageal cancers. The sulfur molecule onionin A can help bring chronic inflammation under control. Its antimicrobial properties, similar to though in less concentration than those found garlic, kill off harmful bacteria, including Salmonella typhi, Pseudomonas aeriginosa, and Escherichia col (E. coli). The compound that gives onions their distinct flavor—allicin—is an antibiotic that can help ward off food poisoning and gastritis.
Flavonoids in onions are more concentrated in the outer layers, so remove as little of the onion flesh as possible when you peel off the papery outer skin. If you’re juicing your onion, you can leave the paper skin intact. Onion can add a great spicy zing to fresh juices—try a hunger satisfying gazpacho juice with tomatoes, green vegetables—including a jalapeno pepper—parsley and a portion of an red onion.Take a look here for some great onion juice recipes
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