Onion Properties

In 1919 when the flu killed 40 million people there was this Doctor that
visited the many farmers to see if he could help them combat the flu.
Many of the farmers and their family had contracted it and many died.
The doctor came upon this one farmer and to his surprise, everyone was
very healthy. When the doctor asked what the farmer was doing that was
different the wife replied that she had placed an unpeeled onion in a
dish in the rooms of the home, (probably only two rooms back then). The
doctor couldn't believe it and asked if he could have one of the onions
and place it under the microscope. She gave him one and when he did
this, he did find the flu virus in the onion. It obviously absorbed the
bacteria, therefore, keeping the family healthy. 

Now, I heard this story from my hairdresser in NZ. She said that several
years ago many of her employees were coming down with the flu and so
were many of her customers. The next year she placed several bowls with
onions around in her shop. To her surprise, none of her staff got sick.
It must work. (And no, she is not in the onion business.) The moral of
the story is, buy some onions and place them in bowls around your home.
If you work at a desk, place one or two in your office or under your
desk or even on top somewhere. Try it and see what happens. We did it
last year and we never got the flu. If this helps you and your loved
ones from getting sick, all the better. If you do get the flu, it just
might be a mild case. Whatever, what have you to lose? Just a few bucks
on onions!!!!!!!!!!!!!!
Now there is a P. S. to this for I sent it to
a friend in Oregon who regularly contributes material to me on health
issues. She replied with this most interesting experience about onions: 

Thanks for the reminder. I don't know about the farmers story...but, I
do know that I contacted pneumonia and needless to say I was very
ill...I came across an article that said to cut both ends off an onion
put one end on a fork and then place the forked end into an empty
jar...placing the jar next to the sick patient at night. It said the
onion would be black in the morning from the germs... sure enough it
happened just like that...the onion was a mess and I began to feel

Another thing I read in the article was that onions and garlic placed
around the room saved many from the black plague years ago. They have
powerful antibacterial, antiseptic properties. 

But here is the other important side to remember. 


I have used an onion which has been left in the fridge, and sometimes
I don't use a whole one at one time, so save the other half for later.
Now with this info, I have changed my mind......will buy smaller onions
in the future. I had the wonderful privilege of touring Mullins Food
Products, Makers of mayonnaise. Mullins is huge, and is owned by 11
brothers and sisters in the Mullins family. My friend, Jeanne, is the
CEO. Questions about food poisoning came up, and I wanted to share what
I learned from a chemist. The guy who gave us our tour is named Ed. He's
one of the brothers Ed is a chemistry expert and is involved in
developing most of the sauce formula. He's even developed sauce formula
for McDonald's. Keep in mind that Ed is a food chemistry whiz. During
the tour, someone asked if we really needed to worry about mayonnaise.
People are always worried that mayonnaise will spoil. Ed's answer will
surprise you. Ed said that all commercially- made Mayo is completely
safe."It doesn't even have to be refrigerated. No harm in refrigerating
it, but it's not really necessary." He explained that the pH in
mayonnaise is set at a point that bacteria could not survive in that
environment. He then talked about the quaint essential picnic, with the
bowl of potato salad sitting on the table and how everyone blames the
mayonnaise when someone gets sick, says that when food poisoning is
reported, the first thing the officials look for is when the 'victim'
last ate ONIONS and where those onions came from (in the potato salad?).
Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that
spoils in the outdoors. It's probably the onions, and if not the
onions, it's the POTATOES. He explained that onions are a huge magnet
for bacteria, especially uncooked onions. You should never plan to keep
a portion of a sliced onion. He says it's not even safe if you put it in
a zip-lock bag and put it in your refrigerator. It's already
contaminated enough just by being cut open and out for a bit, that it
can be a danger to you (and doubly watch out for those onions you put
in your hotdogs at the baseball park!)Ed says if you take the leftover
onion and cook it like crazy you'll probably be okay, but if you slice
that leftover onion and put on your sandwich, you're asking for trouble.
Both the onions and the moist potato in a potato salad will attract and
grow bacteria faster than any commercial mayonnaise will even begin to
break down.

So, how's that for news? Take it for what you will. I (the author) am
going to be very careful about my onions from now on. For some reason, I
see a lot of credibility coming from a chemist and a company that
produces millions of pounds of mayonnaise every year.' Also, dogs should
never eat onions. Their stomachs cannot metabolize onions. 

Please remember it is dangerous to cut onions and try to use it to cook
the next day, it becomes highly poisonous for even a single night and
creates Toxic bacteria which may cause Adverse Stomach infections
because of excess Bile secretions and even Food poisoning.