Hidden Health Benefits of Garlic and Onions That are Rarely Known
7.6.19
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.