Better Nutrition, Jan, 1997 by Patricia Andersen-Parrado
Considered an almost essential ingredient in an array of dishes, especially soups and stews, onions are probably best known for their culinary contributions -- and their ability to make us weep. However, given the wonderful flavor that they provide and the many health benefits which they bestow, the tears they cause are but a small price to pay.
A member of the lily family, and thou t to be of Central Asian origin, the (Allium cepa) is one of the oldest known vegetables. A cousin to garlic, it comes to us in more than 10 different varieties with some of the most well-known kinds being Spanish, Pearl, and Vidalia.
The reported health benefits of this vegetable are many, including the ability to fight infections, lower blood pressure and cholesterol, alleviate asthma, and reduce the risk of developing heart disease.
Onion's anti-cancer effects
Among onion's most powerful health-promoting properties are its anti-cancer capabilities. When discussing this particular health benefit in her book, Meals that Heal: A Nutraceutical Approach to Diet and Health, Lisa Turner cites "organosulfur compounds," and "nitrosamin-blocking abilities" as the likely factors. She says, "Organosulfur compounds occur in plants from the allium family, including onions, garlic, leeks, scallions, and shallots. Of the organosulfur compounds, diallyl disulfide, or DADS, may be the most potent agent in blocking or suppressing tumor growth. Garlic and onions may also block the formation of nitrosamines, carcinogenic compounds created in the digestive tract. Epidemiological studies have shown that people who eat lots of garlic and onions have a lower risk of stomach cancer, probably by virtue of garlic's action in blocking nitrosamine formation."
The results of one recent study that support this theory were published in the January 1996 issue o the journal, Gastroenterology. In this case-control trial, a reduced risk for stomach cancer was linked to onion consumption.
These results were obtained from the Netherlands Cohort Study on diet and cancer which looked at 120,852 men and women between the ages of 55 and 69. The findings demonstrated that the people who consumed more than one-half an onion per day were 50 percent less likely to develop stomach cancer than those who ate no onions daily. These results also held true for those with a history of stomach disorders.
Turner also cites the flavonoid, quercetin, a potent plant antioxidant, as a reason for onion's cancer-fighting capabilities. She says, "...studies by the National Cancer Institute have shown that onions may inhibit the growth of cancer cells, especially cells of the gastrointestinal tract and leukemia cells, possibly by virtue of their quantities of flavonoids, including quercetin [which is not destroyed by cooking or freezing], and their content of coumarin and ellagic acid." (Note, white onions do not contain quercetin.)
Choosing the perfect onion
Thankfully, onions can be enjoyed year-round. In her book, subtitled A Guide for Adventurous Cooks, Curious Shoppers, and Lovers of Natural Foods, Dianne Onstad offers the following "onion buying tips," saying, "Onions should be firm and well-shaped, with dry, paperlike skins. Avoid those that are sprouting or have a wet, soggy feeling at the neck. Size has nothing to do with quality."
And, while it's hard to imagine actually peeling an onion without weeping, Onstad offers a peeling method which she says will enable us to enjoy the flavor and health benefits of onions without bringing tears to our eyes. She suggests holding an onion under cold water while peeling it, explaining that this "prevents the oil fumes from rising and causing tears. The fumes contain ammonia, an irritant to the eyes and nose."
Considered an almost essential ingredient in an array of dishes, especially soups and stews, onions are probably best known for their culinary contributions -- and their ability to make us weep. However, given the wonderful flavor that they provide and the many health benefits which they bestow, the tears they cause are but a small price to pay.
A member of the lily family, and thou t to be of Central Asian origin, the (Allium cepa) is one of the oldest known vegetables. A cousin to garlic, it comes to us in more than 10 different varieties with some of the most well-known kinds being Spanish, Pearl, and Vidalia.
The reported health benefits of this vegetable are many, including the ability to fight infections, lower blood pressure and cholesterol, alleviate asthma, and reduce the risk of developing heart disease.
Onion's anti-cancer effects
Among onion's most powerful health-promoting properties are its anti-cancer capabilities. When discussing this particular health benefit in her book, Meals that Heal: A Nutraceutical Approach to Diet and Health, Lisa Turner cites "organosulfur compounds," and "nitrosamin-blocking abilities" as the likely factors. She says, "Organosulfur compounds occur in plants from the allium family, including onions, garlic, leeks, scallions, and shallots. Of the organosulfur compounds, diallyl disulfide, or DADS, may be the most potent agent in blocking or suppressing tumor growth. Garlic and onions may also block the formation of nitrosamines, carcinogenic compounds created in the digestive tract. Epidemiological studies have shown that people who eat lots of garlic and onions have a lower risk of stomach cancer, probably by virtue of garlic's action in blocking nitrosamine formation."
The results of one recent study that support this theory were published in the January 1996 issue o the journal, Gastroenterology. In this case-control trial, a reduced risk for stomach cancer was linked to onion consumption.
These results were obtained from the Netherlands Cohort Study on diet and cancer which looked at 120,852 men and women between the ages of 55 and 69. The findings demonstrated that the people who consumed more than one-half an onion per day were 50 percent less likely to develop stomach cancer than those who ate no onions daily. These results also held true for those with a history of stomach disorders.
Turner also cites the flavonoid, quercetin, a potent plant antioxidant, as a reason for onion's cancer-fighting capabilities. She says, "...studies by the National Cancer Institute have shown that onions may inhibit the growth of cancer cells, especially cells of the gastrointestinal tract and leukemia cells, possibly by virtue of their quantities of flavonoids, including quercetin [which is not destroyed by cooking or freezing], and their content of coumarin and ellagic acid." (Note, white onions do not contain quercetin.)
Choosing the perfect onion
Thankfully, onions can be enjoyed year-round. In her book, subtitled A Guide for Adventurous Cooks, Curious Shoppers, and Lovers of Natural Foods, Dianne Onstad offers the following "onion buying tips," saying, "Onions should be firm and well-shaped, with dry, paperlike skins. Avoid those that are sprouting or have a wet, soggy feeling at the neck. Size has nothing to do with quality."
And, while it's hard to imagine actually peeling an onion without weeping, Onstad offers a peeling method which she says will enable us to enjoy the flavor and health benefits of onions without bringing tears to our eyes. She suggests holding an onion under cold water while peeling it, explaining that this "prevents the oil fumes from rising and causing tears. The fumes contain ammonia, an irritant to the eyes and nose."
No comments:
Post a Comment