Hidden Health Benefits of Garlic and Onions That are Rarely Known

Hidden Health Benefits of Garlic and Onions Thatare Rarely Known - Garlic and onions have tremendous health benefits but they also have "hidden" health benefits that can be accessed with little planning.

ONIONS :

These fantastic bulbs are white, red and yellow and are associated with reducing the risk of heart disease, lowering cholesterol levels and reducing blood pressure. Many of these are due to sulfur which contains phytonutrient allyl propyl sulfoxide (which is the cause of odor and tear).

Studies show that the stronger the smell, the more healthy nutrients. Onions also have high quercetin concentrations that have anti-inflammatory benefits, as well as chromium to help balance blood sugar levels.

The contents of flavonoids, folate, potassium, phosphorus, copper and zeaxanthin, isorhamnetin, kaempferol, and phytosterols, dietary fiber, manganese, molybdenum, B6, tryptophan and Vitamin C are also found in Onions.

To get the most health benefits from onions, leave for 5-10 minutes after being cut and before cooking or eating. Sulfur which contains alliin phytonutrient and alliinase enzyme is separated in the onion cell struture when intact.

Slicing, cutting, or dipping broken cell onions and releasing alliin and alliinase allows them to blend and form a powerful new compound called thiopropanal sulfoxide to increase the benefits of promoting onion health.

The finer the pieces, the wider the transformation of sulfur compounds. Allicin also provides an onion aroma that stings onions and this is what makes the eyes tear. The stronger the aroma and the more you cry when cutting, the better for your health.

GARLIC :

This is an amazing ball that has been used for culinary and medicinal purposes for centuries. It has a feeling of heat and delicate sweetness, adding a delicious taste to any savory dish.

Garlic contains many Vitamins and Minerals such as vitamin C, tryptophan, selenium, calcium, phosphorus, copper, manganese, B6, B1, proteins, and carotenoids lutein and zeaxanthin

It also contains a unique sulfur compound, allicin which promotes antioxidant activity and functions as a strong antibacterial and antiviral agent.

Again, to get the healthiest benefits of garlic, leave it for 5-10 minutes after being cut and before cooking or eating. Alliin and the alliinase enzyme are separated in the garlic cell struture when intact. Cutting or pressing garlic destroys cells and releases alliin and alliinase which allows them to blend and form powerful new compounds called allicin which are phytonutrients that add to the health benefits of garlic. The better the cut, chop, press, or dicing, the more allicin is produced. Allicin also gives the garlic a pungent aroma and "bite". Materials that have a strong odor, usually have the ability that is getting better for health.

Be careful when cooking onions and garlic because some enzymes will denaturate at 158 ​​degrees Fahrenheit. Expose them to as little heat as possible and for the shortest possible period of time (less than 15 minutes). This will keep phytonutrients active. Research has shown that when crushed garlic is heated, its ability to inhibit the development of cancer in animals is blocked; however, when chopped garlic is left sitting for 10 minutes before heating the anticancer activity is maintained.

THE FINAL STEP :

to remove the smell of garlic from your fingers, rub it on a stainless steel bowl or spoon under cold running water. Even though, in many countries the sign of an extraordinary cook is to smell their hands ... into cubes, cut, press, crush, cut, chop, and cut to leave to enjoy all the benefits of garlic and onions.