Why are organic onions so much better?

Editor's note: This article is a reprint. It was originally published on August 28, 2017.

You don't have to be a chef to know how delicious onions are. If you're looking for a mouth-watering flavor to enhance other foods, onions are your vegetable. Or, cut them into pieces, roast or sauté them whole, drizzle with coconut oil, and sprinkle with dried thyme, rosemary, and/or basil, and you'll be in heaven for flavor and taste.

Onions are impressive because they are a healthy food. They contain vitamins, minerals and powerful ingredients, and cutting an onion not only makes you cry, but also helps heal your body.

The knife you use to cut your vegetables can make all the difference. When certain vegetables are bruised or cut, they produce more polyphenols to prevent damage. Cutting with a ceramic knife can help slow down the browning process that naturally occurs when cutting certain vegetables and fruits.

Antioxidants, including flavonoids, polyphenols, and quercetin, help promote health in a number of ways. The minerals iron, folate, thiamine, and potassium, along with vitamin B6 or pyridoxine and vitamin B5 (better known as pantothenic acid), combine to positively impact the entire body’s functions, from the brain to the gut to the heart.

Also these anti-inflammatory, anti-fungal, anti-bacterial, anti-microbial (Helicobacter pylori bacteria inhibition)^One), antiviral, antidiabetic and anticancer compounds can help minimize, treat and even reduce the risk of diseases including coronary artery disease, diabetes, stroke and cancer, as well as a number of so-called “less serious” diseases that lead to these more serious conditions. It doesn’t get any better than that, right? But what if it’s red onion? And what if it’s organic?

The Interesting Power of Red Onions

Well, coincidentally, studies have shown that the aforementioned nutrients are even more effective than scientists already knew, especially when comparing red onions to white onions (yellow onions have more pigment and more disease-fighting flavonoids than white onions). In short, the Canadian study² Reported:

“Flavonoids, found at high levels in onions, have been shown to exert antiproliferative and potentially anticancer activities. To test their therapeutic potential, we evaluated the antiproliferative, cytotoxic, apoptosis-inducing and antimigration activities of five Ontario-grown onion cultivars against human adenocarcinoma cells.”

Adenocarcinoma is a type of cancerous tumor that starts in the glands, and Stanley onion varieties showed the strongest anticancer effect against it. Scientists compared the properties of onion extracts with pure flavonoid extracts, which mainly contained the antioxidant flavonols quercetin, myricetin, and kaempferol.

All five onion varieties showed antiproliferative activity (Dictionary.com describes this as “a substance used to prevent or delay the spread of cells, especially malignant cells”).^three).

Health benefits of quercetin in onions

Quercetin contains molecules that can scavenge harmful free radicals in the body, which are caused by toxins we encounter every day, such as pollution, chemicals in water and food, and even stress. The effects of these substances can lead to cancer as well as many other debilitating conditions that are worsened by inflammation.

A study⁴ In a study of obese and overweight people at high risk for heart disease, the results of eating onions and taking quercetin supplements were particularly positive. The scientists found that 150 milligrams of quercetin per day was sufficient to lower blood pressure and cholesterol oxidation.

As the Natural Society quipped, “In other words, it appears to help prevent cardiovascular disease. To put this into perspective, the average quercetin supplement contains 500 milligrams, while a particularly potent onion may contain as much as 100 milligrams.”⁵

Studies have also shown that quercetin may be linked to cancer prevention, inhibiting the growth of breast, prostate, and stomach cancers.⁶ There are many types of cancer, including endometrial cancer, esophageal cancer, ovarian cancer, lung cancer, and colon cancer cells. University of Maryland Medical Center article⁷ Here are some additional findings regarding this powerful compound in terms of prevention and treatment.

• Prevents allergies, asthma, hay fever, hives, and immune cells from releasing histamine.
• Optimize cholesterol by preventing LDL cholesterol damage
• Interstitial Cystitis and Bladder Pain
• Prostatitis (inflammation of the prostate) occurs with few symptoms.
• Rheumatoid arthritis (RA) – Some reports show that RA patients experience a reduction in symptoms after switching from a typical Western diet to a diet rich in berries, fruits, vegetables, roots, and sprouts, which are rich in quercetin and other antioxidants.⁸

What health benefits do the ingredients in onions provide?

Kaempferol helps prevent oxidative damage to cells, lipids, and DNA.⁹ In structural chemistry, it is a chemopreventive agent that may help prevent atherosclerosis by inhibiting the oxidation of low-density lipoproteins and the formation of platelets in the blood.

Myricetin works by using specific molecules to help fight inflammation and oxidative stress, and is particularly helpful in controlling diabetes, which, if left untreated, can increase the risk of stroke, ischemic heart disease, and peripheral vascular disease.¹⁰

Anthocyanins are another very important antioxidant in onions. The same ones that give red and purple onions their bright colors (as well as red cabbage, red and purple grapes and other berries, kale, and beets) can also kill breast and colon cancer cells.

Allicin is another compound found in members of the allium family, which includes onions, leeks, shallots, scallions, leeks, and garlic. (And allium is actually the Latin word for garlic.) Two onion compounds, allium and allyl disulfide, are converted to allicin when the onion is chopped or crushed by an enzyme that releases them.

The numerous sulfur compounds found in allium vegetables (smelly ones) such as onions and garlic play a major role in cancer prevention, helping to prevent DNA damage and boosting antioxidant capacity.¹¹ Another study supporting the role of this element in onions states that “compounds containing (S)sulfur and selenium have the ability to prevent the development of several types of cancer.”¹²

Inulin, a soluble dietary fiber found in onions, is a prebiotic that helps feed the body's beneficial bacteria, helping you digest food properly and absorb nutrients, which improves immune function. Inulin is beneficial because it reduces the risk of ulcers, helps fight diabetes by keeping bowel movements regular, and helps with weight loss. Global Healing Center¹³ Maintain.

What is the importance of organic onions?

Some studies have concluded that there is no difference between conventional and organic farming, whether onions or other foods. In fact, a review of over 200 studies appeared to be the final conclusion, but additional research has been conducted on the benefits of organic farming in relation to the phytochemicals in the foods produced.

Scientists have concluded that organic is superior in every way, and the results are dramatic. Science Daily¹⁴ Previous data conflicts have suggested that may be due to the short study period and exclusion of variables such as weather.

Scientists conducted an in-depth analysis of two onion varieties, Hyskin and Red Baron, over a period of six years to investigate the effects of conventional, organic and mixed cultivation methods on a number of bioactive compounds, including previously listed flavonoids, individual flavonols and anthocyanins. In particular, the effect on antioxidant capacity was also investigated.

At the end of the study, all compounds were higher in the organic samples, and the differences were “primarily due to differences in soil management practices used in organic farming rather than pesticide/herbicide application,” they wrote.¹⁵

Simply put, eating organic food, whether onions or anything else, is much better. Not only does the health of the soil enhance the nutritional value of the produce itself, but standard, conventional gardening and farming methods use toxic pesticides and other harmful practices without considering the harm they do.

Instead of getting the disease-fighting vitamins, minerals, and hundreds of plant nutrients, your body is fighting the toxic effects of substances like glyphosate, which studies show can attack your body’s most vital systems, damage your reproductive system, and possibly cause cancer.¹⁶

Onion Preparation – Release of 'Spicy Chemical Warrior'

As you have already observed, cooked onions are very tasty. If you are considering roasting, sautéing, or boiling onions, one study found that¹⁷ They found that roasting and frying increased quercetin concentration by 7-25%, while boiling decreased it by 18%. According to Zester Daily,¹⁸ There are some surprising ways to process onions to release their aromatic and health-giving compounds.

• When you cut an onion, it releases the enzyme alliinase. Cut it at least 30 minutes before eating and let it sit for 6 to 8 hours to give the enzyme a chance to reach its maximum nutritional potential.
• But don't chop too finely, or the enzymatic reaction will disappear too quickly. It's better to chop the onion into chunks first, let it rest, and then chop it finely just before eating.
• Onions are a cold-weather crop, so they can be planted and harvested when there is frost in the air, and the cold temperatures do not harm them as they do lettuce or tomatoes. Therefore, choose small red and yellow onions grown in cold climates and peel them carefully to get the most flavonoids.
• Although the sulfur compounds contained in all allium plants are known to be destroyed when cooked, the flavonoids in onions can be enhanced by quickly sautéing them on low heat for 4-5 minutes. No more is needed.
• Combining allium vegetables with each other will maximize the nutritional benefits from the sulfur, flavonoids, and antioxidants they contain.

Takeaway on Onions

As mentioned earlier, organic red onions are known to be the most effective at fighting cancer (and other serious diseases) and other ailments, but yellow onions are also effective at fighting cancer and promoting health.

When peeling the papery outer layer of an onion (whether red or not), try to remove as little as possible, as the outer layer contains the most anthocyanins.¹⁹

Also, to get the best nutritional benefits, you should eat at least one red onion a week, and try to eat much more. And if you cook the onion in soup or other dishes, don't worry. The nutrients will just soak into the broth. The important thing here is to drink the broth.