If you ask any person to name offhand the healthiest vegetable, the medicinal vegetable, half of the respondents will choose garlic, and the other half will remember onions. It is these two vegetables that are the leaders in the number of all kinds of folk recipes, especially popular in the cold season, when it is time for colds and flu. It is believed that onions and garlic have an incredible content of nutrients. It is also widely believed that onions and garlic can “block” all winter viruses and, therefore, save you from the danger of catching a cold or flu. Let's try to figure out where there is truth in these statements, and where it is just an established opinion that has no confirmation.
Onions and garlic have always occupied a special place in Slavic cuisine: they were one of the few available seasonings that could improve the taste of dishes. In addition, the bactericidal properties of onions and garlic, as well as their ability to improve blood circulation, were widely in demand in times when there were simply no drugs - and in the case of any disease, people had only herbs and food at their disposal. The burning taste and characteristic aroma also created a corresponding image for these vegetables: it has long been believed that the smell of onions can stop a witch who wants to visit your house in the guise of a toad or a snake, and garlic still occupies an honorable place in the arsenal of a fighter against vampires.
The benefits of onions
Useful properties of onions. Onions contain a high concentration of vitamins and minerals, especially vitamin C, B, PP, iron, fluorine, magnesium, etc. Among the beneficial properties of onions, the following stand out:
• Onions are a natural “antibiotic” that improves human health in general and supports it during colds. The high concentration of nutrients makes onions an indispensable vegetable in conditions of winter-spring vitamin deficiency.
• The antibacterial properties of onions are explained by the presence of phytoncides in onions, which can be a barrier to the penetration of pathogenic microbes into the body that can cause infectious diseases. One of the common recipes for fighting viral diseases is to inhale the smell of onions from a cut slice several times a day: in this case, essential oils that neutralize bacteria enter the nasal cavity and give an antibacterial effect.
• Onions stimulate digestion, have a beneficial effect on metabolism, improve blood circulation, and reduce blood cholesterol levels. It also increases appetite and stimulates the production of gastric juice.
Harm and contraindications.
The benefits of onions are beyond doubt, but this miracle vegetable can still have a negative effect on your body. Firstly, onions can irritate the mucous membrane of the digestive tract, so they should be used with great caution by those who suffer from gastritis, peptic ulcers, and various liver and kidney diseases. Secondly, onions have a stimulating effect on the nervous system and can increase blood pressure. If a person suffers from hypertension or is at risk of cardiovascular disease, consuming onions should also be approached with caution.
How to use it correctly.
Onions are used in accordance with the effect expected from it. An important point: fresh onions – just peeled and cut – have the best beneficial properties. When stored with an open cut, onions lose useful microelements and become “empty”. The same applies to cooked onions: fried onions improve the taste of dishes and serve as an excellent seasoning, but they contain a minimum of useful substances. On the other hand, if you have digestive problems, you are better off avoiding fresh onions, preferring cooked ones. For the prevention and treatment of colds, onions are used as follows: inhale essential oils from a fresh cut of the onion or make onion inhalations.
Benefits of garlic
Useful properties of garlic. As with onions, garlic is a plant concentrate of beneficial vitamins and minerals, the most unique of which are allicin and phytoncides. Among the beneficial properties of garlic, the following can be especially noted:
• The antiviral properties of garlic are explained by the presence of allicin in its composition, an element that has a bactericidal effect. This is why garlic is so effective in the treatment and prevention of colds and infectious diseases: allicin is actually a natural enemy of viruses.
• Garlic helps lower blood cholesterol levels - allicin is also responsible for this. But there is one “but”: the effect of allicin is temporary, that is, garlic helps only slightly and with constant use. Reducing blood cholesterol levels leads to a reduced risk of atherosclerosis and lower blood pressure.
• Garlic also has antibacterial properties (phytoncides). Garlic prevents pathogenic bacteria from spreading in the body, so its consumption reduces the likelihood of the proliferation of staphylococcus, yeast, dysentery pathogens, etc.
Garlic is also credited with other beneficial properties, which, however, have not been confirmed by medical research. For example, it is believed that garlic can have a beneficial effect on the body in the fight against cancer. Garlic is also believed to be beneficial for potency.
Harm and contraindications.
Unfortunately, garlic cannot be called an exclusively healthy product. First of all, garlic can have an aggressive effect on the digestive tract, so it is not recommended to consume it in large quantities; for those who suffer from gastritis, peptic ulcers and kidney and liver diseases, it is better to generally refrain from eating garlic, especially in raw, fresh form. Medical studies have also shown that garlic can negatively affect brain function, inhibit reactions, cause absent-mindedness, and headaches. As for contraindications, pregnant and nursing mothers, as well as those suffering from epilepsy, should avoid garlic.
How to use it correctly.
Garlic should be consumed in moderation - half a clove per day is enough; monitor your well-being: if after a dish with garlic you experience unpleasant or painful sensations in the digestive tract or liver, stop eating it. When cooked, garlic is less “poisonous”, but also less healthy. Like onions, it can be used in inhalations.
When consumed in moderation, garlic and onions are a useful natural additive to food, and during the period of colds they can serve as a prophylactic agent. But be careful: onions and garlic can irritate the digestive tract and worsen digestive, kidney and liver problems!
