The Onion: A Fat-Free Food

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The Onion- A Fat-free food JoAnn Guest May 08, 2002 09:21 PDT

 

ONIONS

 

*Helps flush fat from the body

*Have been shown to lower Cholesterol

and High blood pressure

 

Onions were a staple food for the workers building the pyramids.

 

 

General Ulysses S. Grant, who swore that onions were the remedy for

dysentery and other hot-climate diseases, wired the U.S. War Department

in the summer of 1864, " I will not move my army without onions. "

George Washington ate a hot roasted onion before he went to bed

whenever he had a cold.

 

Onions contain natural volatile oils and minerals that control fatty

buildup. They're highly effective in dislodging fatty, cell-clogging

wastes. Raw or cooked onions can keep you healthy by thinning the blood,

lowering total

Blood *cholesterol* and regulating *blood sugar*.

 

A half of a raw onion per day has been shown in studies to give a

30-percent boost of beneficial HDL blood cholesterol. The large amounts

of sulphur in onions is especially good for the liver.

 

Onions have also

been known to kill bacteria, relieve bronchial congestion and reduce

allergies.

 

How to use:

Onions are very versatile. They can be steamed, sauteed, fried, baked,

boiled, grilled, braised, pickled or eaten raw. They can be eaten alone,

as a condiment or used as an ingredient. You'll be kinder to your eyes

if you place them in the freezer for 20 minutes before cutting.

 

 

One medium onion is the equivalent of a cup and a half of chopped onion.

Chopped onions can be kept in the freezer. There are very few cuisines

that don't include onions in some form.

 

 

Buying Tips:

All onions belong to the lily family, regardless of size, color, flavor

or shape. Onions are available fresh and dry throughout the year,

although some varieties are seasonal. The most common types of onions

are:

 

Bermuda: This onion is thick and flat in shape with white or tan skin

and a mild, juicy, sweet flavor.

 

Chives: Thin, grass-like blades with a delicate flavor, they're

available fresh in clumps or little pots or dried in bottles.

 

Green or Spring: These are very small onions. The bulbs are less than

one inch in diameter.

 

Leeks: These look like an overgrown scallion with a large stem, no bulb

and long, dark-green leaves. The leaves are seldom used for eating, but

they are delicious addition to soup. The white lower portion of the leek

offers a pleasing mild onion flavor.

 

Pearl: Tiny and round, these delicately flavored onions are used in

cooking and as a garnish.

 

Red: This medium-size, oval-shaped onion has a flavor that can range

from mild and sweet to strong and assertive.

 

Scallions: They have divided cloves like garlic, but the cloves

themselves are layered like onions. They have a distinctive, yet mild,

flavor. A little goes a long way.

 

Spanish: Large and globe-like, these onions have light yellow to tan

skins and a sweet, juicy, mild taste.

 

Sweet: Large-bulbed specialty onions, the most common varieties are

Vidalia, Walla Walla, Texas and Maui.

 

White or Boiling: Usually small and silvery skinned, these round onions

are tasty as a vegetable side dish or in a stew.

 

Yellow: This is the year-round variety that can be used in any recipe

that calls for onions.

 

A good onion is firm, dry and well-shaped. It should have a sweet aroma

and no sprouts. Store whole onions in a cool, dry place with good

ventilation.

Do not refrigerate. Cut onions and scallions should be covered and

refrigerated

 

I am particularly fond of this soup.

 

Greek Onion and Lentil Soup

 

8 servings

 

2 Tbs. olive oil

2 medium onions, chopped

2 cloves garlic, chopped

1 bay leaf

2 stalks celery, chopped

2 cups dried lentils

2 carrots, chopped

8 cups water

1 small can organic tomato paste

4 cups shredded spinach

Salt and white pepper to taste

3 Tbs lemon juice

 

Heat oil in a large saucepan and sauté' onion until soft.

Add remaining ingredients except spinach and lemon juice.

Mix well. Bring to a boil, cover and simmer 1-hour.

Add spinach and salt and pepper to taste and cook 10 minutes more. Stir

in lemon juice and serve.

 

Taken from the book:

 

" Healing Foods and Juices "

By Dale Koppel, Ph.D.

 

 

 

JoAnn Guest

mrsjoguest

Friendsforhea-

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