mlk_man
05-19-2005, 07:38 AM
Garlic has numerous health benefits. The onion is no slacker, though. Research has shown onions to have strong anti-bacterial, anti-inflammatory, and anti-allergic actions, which could be why they are the starting point of choice for the cuisine of so many cultures around the world.
There is also a wide variety of onions, and a recent study shows that all onions are not equal when it comes to their healthful qualities. Researchers sought to determine which varieties had the highest antioxidant qualities, as well as the ability to inhibit cancer cell growth. The varieties included in the study were: shallot, western yellow, New York bold, northern red, empire sweet, western white, Peruvian sweet, Mexico, Texas 1015, Imperial Valley sweet, and Vidalia. (I didn't even know there were so many.)
The winner was the shallot, a staple in Asian, Mexican, French, and Mediterranean cooking. Shallots had the highest antioxidant activity among the 11 varieties tested, with six times more phenolics than the lowest-ranked onion, the Vidalia.
The shallot also had the greatest effect against liver cancer cell growth, along with the western yellow and the New York bold, although the latter two were the highest ranked against colon cancer cell growth.
Onions get a bad rap for their effect on breath, and their ability to induce tears during meal preparation, but this shouldn't keep them off your shopping list. To combat the tears when slicing and dicing, chill them for about an hour or so before cutting. This slows the activity of the enzyme that produces the allyl sulfate, which is what causes the tears.
As for that infamous "onion breath," chew a sprig of parsley after any onion-containing meal.
There is also a wide variety of onions, and a recent study shows that all onions are not equal when it comes to their healthful qualities. Researchers sought to determine which varieties had the highest antioxidant qualities, as well as the ability to inhibit cancer cell growth. The varieties included in the study were: shallot, western yellow, New York bold, northern red, empire sweet, western white, Peruvian sweet, Mexico, Texas 1015, Imperial Valley sweet, and Vidalia. (I didn't even know there were so many.)
The winner was the shallot, a staple in Asian, Mexican, French, and Mediterranean cooking. Shallots had the highest antioxidant activity among the 11 varieties tested, with six times more phenolics than the lowest-ranked onion, the Vidalia.
The shallot also had the greatest effect against liver cancer cell growth, along with the western yellow and the New York bold, although the latter two were the highest ranked against colon cancer cell growth.
Onions get a bad rap for their effect on breath, and their ability to induce tears during meal preparation, but this shouldn't keep them off your shopping list. To combat the tears when slicing and dicing, chill them for about an hour or so before cutting. This slows the activity of the enzyme that produces the allyl sulfate, which is what causes the tears.
As for that infamous "onion breath," chew a sprig of parsley after any onion-containing meal.