The Onion is known since ancient times. It probably comes from a wild Asian centrale8. The onion was appreciated by Egyptians, Greeks, Gauls and Romans and has never ceased to be used.

The onion skin was once used for making music in the kazoo, where one of his names: flute onion.

More onion is finely chopped, plus it cooks quickly, but it changes its flavor and nutritional value. An onion loses some of its juice and flavor, so it is recommended not to prepare well in advance and not leave it on a wooden cutting board. It has more flavor and nutritional value returned briefly in oil or other fat, leaving crisp, without browning.

Tip: To remove the smell of onion from your hands, you can rub them with lemon juice. By your breath, you can know if you have eaten the onion. Cool the chewing a few sprigs of parsley or mint.

Like garlic (being from the same family), onion dissolves uric acid (responsible for the disease of gout affecting the kidneys, joints …) and fight against infections due to its sodium salts and potash while alkalizing the blood.

The Onion – especially red – helps prevent osteoporosis, thanks to its high content of quercetin, an antioxidant polyphenol family, whose activity is higher than that of isoflavones.

His other principal virtues are:

– The removal of dropsy, which is an abnormal accumulation of fluid in the body, usually in the abdomen.
– Limiting the infiltration of serous fluid in the organs, which may cause edema.
– The demonstrated effectiveness of the urinary system and prostate: best transit, limiting infections.

In addition it contains:

– Phosphorus (as in fish) “facilitating” brain-work.
– Silica, good for the arteries and facilitating the binding of calcium in bones.
– Excluding vitamins A, B, C more sulfur, iron, iodine, potassium, sodium …