Onion disease prevention
Onions are foods with antibiotic properties that are no less effective than any drugs currently on the market, including drugs used in cases of tuberculosis.
Although there is no shortage of medicinal herbs that can kill bacteria, parasites, and molds, up to now, pharmaceutical experts have consistently ranked onions in the top group for biological antibiotic properties, meaning they cause few side effects.
As antibiotics
Russian doctors, after comparing the effects of hundreds of medicinal herbs according to the criteria of modern pharmacology, have determined that onions are a food with antibiotic properties that are no less than any medicine currently in circulation, including those used in cases of pulmonary tuberculosis. The antiseptic effect of the respiratory tract is even more evident when eaten raw or mixed with oil and vinegar.
Onions are good for the respiratory tract and create healthy fats. Photo: Hong Thanh
Therefore, if you are not used to eating onions, you should practice to take advantage of the effectiveness of onions to prevent respiratory infections. Chewing raw onions is not really delicious, but it is an effective way to disinfect the throat area by using the mechanism of runny nose and tears to eliminate impurities that adhere to the respiratory mucosa before the toxins gather enough force to cause inflammation or allergies. There is no shortage of onions in our country, why do we let sinusitis and rhinitis run rampant!
It sounds easy to say but it is not easy to apply the method of eating raw onions because many people are not used to its pungent smell and spicy taste. These people should remember Sebastian Kneipp, a famous monk who was once a physician to the Austrian Royal Family. He "designed" a very simple mouthwash. That is, chop onions, soak them in honey overnight. Then add filtered water in a ratio of 1 honey, 3 water and use this solution to gargle once an hour for people with respiratory problems.
The nemesis of blood fat
If we only rely on antibiotic properties to praise onions, it is like looking at onions through their skin. Many research results in the past two decades have shown that onions are the nemesis of blood fat. Unlike the common mechanism of action of many anti-blood fat drugs that passively reduce cholesterol, that is, wait until cholesterol has manipulated the "market" before starting to take "sanctions", onions have a much more thorough effect through a direct impact on the liver's fat metabolism function. In other words, instead of chasing and arguing with blood fat, onions actively gain the upper hand by promoting the synthesis of beneficial fats for the body to create a competitive situation. The more beneficial fats, such as HDL, in the body, the more atherosclerotic fats, cirrhosis, and kidney-damaging fats such as LDL and triglycerides will have to take a backseat. Adjusting fats like this is clever because it does not tire the liver, which is already unhealthy.
The difficulty for physicians has always been that there is no shortage of toxic fat-reducing drugs that come with many side effects, while the means to improve the level of useful fats are very rare. Unfortunately, many physicians do not remember onions. This food should not be absent from the diet of people with cardiovascular disease, or more comprehensively, from the diet of anyone who wants to actively control the amount of fat in the blood. If you have to cry in the kitchen corner while slicing onions, it is still worth it because crying over onions is more pleasant than crying over a serious illness.
According to Laborer - NT
