Find Out Why You Should Eat Onions and Garlic Every Day
Both onions and garlic contain many substances that serve as antioxidants, reducing the risk of oxidative stress and slowing down the activity of inflammatory molecules.
The antibacterial and antiviral properties of garlic and onions are widely known, and numerous studies have shown their extremely beneficial health effects. It is considered a natural antibiotic that was used before 4000 BC as a universal cure for many diseases.
Onions and Garlic for Health
Onions are a powerful antiseptic and antibiotic rich in vitamins A, B, and C. Particularly preferred in the period colds and flu due to the synergistic action of vitamin C, quercetin and isothiocyanate from onions. It is a powerful source of folic acid, calcium, phosphorus, magnesium, chromium, iron and fiber.
Garlic contains more than 200 biologically active substances, and the main active ingredient is (Allin). One of the main compounds that are created from (Allin) by the action of the enzyme is allicin, which destroys bacteria. Crushing or chopping garlic releases an enzyme called alliinase that catalyzes the formation of allicin from S-allyl-L-cysteine sulfoxide (Allin).
Garlic is a good source of Vitamin B1, Vitamin B5, Riboflavin, Calcium, Iron, Zinc, Potassium, and Selenium, all of which contribute to strengthening the immune system to such an extent that its regular use can prevent colds, virus, and flu.
Heart and Blood Vessels
Garlic has been attributed to another important feature, and that is to protect the health of the heart and blood vessels, also they are more susceptible to stroke and heart attack during the flu season. Specifically, this risk increases as much as six times in the first week after getting the flu, with the risk being particularly pronounced in people over 65, according to a study published in the New England Journal of Medicine. From the molecules of polysulfides contained in garlic, our red blood cells can take sulfur, and use them to produce H2S. This H2S, in turn, can help our blood vessels expand and keep our blood pressure in check. Garlic is able to lower our blood triglycerides and total cholesterol.
This protection of the heart and blood vessels is attributed to ajoene an organosulfur compound found in garlic. It is a colorless liquid that contains sulfoxide and disulfide, functional groups. Both onions and garlic contain many substances that serve as antioxidants, reducing the risk of oxidative stress and slowing down the activity of inflammatory molecules.
Ways To Eat Garlic and Onions
The minimum effective amount is usually two teaspoons of garlic a day or two tablespoons of onion or scallions, chopped or crushed.
In the kitchen, chopped onions or garlic are the starting point of many cooked meals. They also add a robust flavor to main courses, soups, and omelets. Chopped peeled onions or chives make a perfect garnish to add flavor to sauces, sandwiches, salads and grilled dishes.
It’s best to smash garlic to help to release its natural oils before chopping. It is also best to eat garlic raw, or minimally cooked.
Add to raw sauces and create a healthy version of pesto-oil and dairy-free!
Now you know how useful onions and garlic are, don’t forget to use them daily by adding to all your dishes.