ONIONS...
In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu...
Many of the farmers and their families had contracted it and many died.
The doctor came upon this one farmer and to his surprise, everyone was veryhealthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.
Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.
Now there is a P. S. to this for I sent it to a friend in Oregon whoregularly contributes material to me on health issues. She replied with this most interesting experience about onions:
Thanks for the reminder. I don't know about the farmer's story...but, I do know that I contacted pneumonia, and, needless to say, I was very ill... I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs...sure enough it happened just like that...the onion was a mess and I began to feel better..
Another thing I read in the article was that onions and garlic placed aroundthe room saved many from the black plague years ago. They have powerfulantibacterial, antiseptic properties.
This is the other note.Lots of times when we have stomach problems we don't know what to blame.Maybe it's the onions that are to blame. Onions absorb bacteria is thereason they are so good at preventing us from getting colds and flu and isthe very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open.
LEFT OVER ONIONS ARE POISONOUS
I had the wonderful privilege of touring Mullins Food Products, Makers ofmayonnaise. Questions about food poisoning came up, and I wanted to sharewhat I learned from a chemist.
Ed, who was our tour guide, is a food chemistry whiz. During the tour, someoneasked if we really needed to worry about mayonnaise. People are alwaysworried that mayonnaise will spoil. Ed's answer will surprise you. Ed saidthat all commercially-made Mayo is completely safe.
"It doesn't even have to be refrigerated. No harm in refrigerating it, butit's not really necessary." He explained that the pH in mayonnaise is set at point that bacteria could not survive in that environment. He then talkedabout the summer picnic, with the bowl of potato salad sitting onthe table, and how everyone blames the mayonnaise when someone gets sick.
Ed says that, when food poisoning is reported, the first thing the officialslook for is when the 'victim' last ate ONIONS and where those onions camefrom (in the potato salad?). Ed says it's not the mayonnaise (as long asit's not homemade Mayo) that spoils in the outdoors. It's probably theONIONS, and if not the onions, it's the POTATOES.
He explained onions are a huge magnet for bacteria, especially uncookedonions. You should never plan to keep a portion of a sliced onion.. He saysit's not even safe if you put it in a zip-lock bag and put it in yourrefrigerator.
It's already contaminated enough just by being cut open and out for a bit,that it can be a danger to you (and doubly watch out for those onions youput in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.
Also, dogs should never eat onions. Their stomachs cannot metabolize onions.
Please remember it is dangerous to cut an onion and try to use it to cookthe next day, it becomes highly poisonous for even a single night andcreates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.
Read this article for more on why onions do work!!!
In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu...
Many of the farmers and their families had contracted it and many died.
The doctor came upon this one farmer and to his surprise, everyone was veryhealthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.
Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.
Now there is a P. S. to this for I sent it to a friend in Oregon whoregularly contributes material to me on health issues. She replied with this most interesting experience about onions:
Thanks for the reminder. I don't know about the farmer's story...but, I do know that I contacted pneumonia, and, needless to say, I was very ill... I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs...sure enough it happened just like that...the onion was a mess and I began to feel better..
Another thing I read in the article was that onions and garlic placed aroundthe room saved many from the black plague years ago. They have powerfulantibacterial, antiseptic properties.
This is the other note.Lots of times when we have stomach problems we don't know what to blame.Maybe it's the onions that are to blame. Onions absorb bacteria is thereason they are so good at preventing us from getting colds and flu and isthe very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open.
LEFT OVER ONIONS ARE POISONOUS
I had the wonderful privilege of touring Mullins Food Products, Makers ofmayonnaise. Questions about food poisoning came up, and I wanted to sharewhat I learned from a chemist.
Ed, who was our tour guide, is a food chemistry whiz. During the tour, someoneasked if we really needed to worry about mayonnaise. People are alwaysworried that mayonnaise will spoil. Ed's answer will surprise you. Ed saidthat all commercially-made Mayo is completely safe.
"It doesn't even have to be refrigerated. No harm in refrigerating it, butit's not really necessary." He explained that the pH in mayonnaise is set at point that bacteria could not survive in that environment. He then talkedabout the summer picnic, with the bowl of potato salad sitting onthe table, and how everyone blames the mayonnaise when someone gets sick.
Ed says that, when food poisoning is reported, the first thing the officialslook for is when the 'victim' last ate ONIONS and where those onions camefrom (in the potato salad?). Ed says it's not the mayonnaise (as long asit's not homemade Mayo) that spoils in the outdoors. It's probably theONIONS, and if not the onions, it's the POTATOES.
He explained onions are a huge magnet for bacteria, especially uncookedonions. You should never plan to keep a portion of a sliced onion.. He saysit's not even safe if you put it in a zip-lock bag and put it in yourrefrigerator.
It's already contaminated enough just by being cut open and out for a bit,that it can be a danger to you (and doubly watch out for those onions youput in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.
Also, dogs should never eat onions. Their stomachs cannot metabolize onions.
Please remember it is dangerous to cut an onion and try to use it to cookthe next day, it becomes highly poisonous for even a single night andcreates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.
Read this article for more on why onions do work!!!
thought there was a reason for me posting this..lol... i hope the lil one gets better soon darthorius...
