ఉల్లి చేసే మేలు తల్లి కూడా చెయ్యదు కానీ నిల్వ చేస్తే లేదా కోసిన తరువాత రోజు తింటే మాత్రం చాలా కష్తం

A very Important Subject..especially for those who love to cook and eat ONIONS!!!In 1919 when the flu killed 40million people. There was a Doctor that visited many farmers to see if he could help them combat the flu. Many of the farmers and their families 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 whatthe farmer was doing that was different, thewife repliedthat she had placed an unpeeled onion in a dish in the roomsof the home, (probably only two rooms back then).Thedoctor couldn'tbelieve it and asked if he could have one ofthe onions and place it underthe microscope.She gavehim one and when he did this, he did find the fluvirus inthe onion.It obviously absorbed the bacteria,therefore,keeping the family healthy.Now, I heard this story from my hairdresser in AZ.She said that several years ago many of her employees werecoming down withthe flu and so were many of hercustomers. The next year she placed severalbowls withonions around in her shop. To her surprise, none ofher staffgot sick. It must work.. (And no, sheis not in the onion business.)The moral of the story is, buy some onions and place them in bowls aroundyour home. If you work at a desk,place one or two in your office or under your deskor evenon top somewhere.Try it and see whathappens.We did it lastyear and we nevergot the flu.If this helps you and your loved ones from getting sick, all the better.If you do get the flu, it just mightbe 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 whoregularly contributes material to me on health issues.She replied withthis most interesting experience about onions: Weldon,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....Icame across an article that said to cut both ends off an onion put one endon a fork and then place the forked end into an empty jar...placing the jarnext to the sick patient at night. It said the onion would be black in themorning from the germs...sure enough it happened just like that...the onionwas a mess and I began to feel better. Another thing I read in the article was that onions and garlic placed aroundthe room saved many from the black plague years ago. They have powerfulantibacterial, antiseptic properties. This is the other note. LEFT OVER ONIONS ARE POISONOUSIhave used an onion which has been left in the fridge, and sometimes Idon'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 inthe future.I had the wonderful privilege of touring Mullins Food Products, Makers ofmayonnaise.Mullins is huge, and is owned by 11 brothers and sisters inthe Mullins family.My friend, Jeanne, is the CEO.Questions about food poisoning came up, and I wanted to share what Ilearned from a chemist.The guy who gave us our tour is named Ed. He's one of the brothers Ed is achemistry 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 aboutmayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially- made Mayo iscompletely safe."It doesn't even have to be refrigerated. No harm in refrigerating it, butit's not really necessary." He explained that the pH in mayonnaise is set ata point that bacteria could not survive in that environment. He then talkedabout the quaint essential picnic, with the bowl of potato salad sitting onthe table and how everyone blames the mayonnaise when someone gets sick.Ed says that when food poisoning is reported, the first thing the officialslook for is when the 'victim' last ate ONIONS and where those onions camefrom (in the potato salad?).Ed says it's not the mayonnaise (as long as it's not homemade Mayo) thatspoils in the outdoors. It's probably the onions, and if not the onions,it's the POTATOES.He explained, onions are a huge magnet for bacteria, especially uncookedonions. 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 inyour 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 youput in your hotdogs at the baseball park!)Ed says, if you take the leftover onion and cook it like crazy you'llprobably be okay, but if you slice that leftover onion and put on your sandwich, you're askingfor trouble. Both the onions and the moist potato in a potato salad, will attract andgrow bacteria faster than any commercial mayonnaise will even begin to breakdown.So, how's that for news?Take it for what you will. I (the author) am going to be very careful aboutmy onions from now on. For some reason, I see a lot of credibility comingfrom a chemist and a company that produces millions of pounds of mayonnaiseevery year.'Also, dogs should never eat onions. Their stomachs cannot metabolize onions.Please remember it is dangerous to cut onions and try to cook them the nextday.It becomes highly poisonous for even a single night and creates Toxicbacteria which may cause Adverse Stomach infections because of excess Bilesecretions and even Food poisoning.Please pass it on to all you love and care.