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Use onion for good health and immunity

Medicinal properties of onions are used extensively in the recipes of folk medicine

Scientists have proved that vitamins play in the human body and deficiency of any of them will necessarily affect the health and well-being.

In the acute shortage of any of 13 currently known vitamins, there comes a deficiency is a dangerous condition, resulting in poor immunity and various diseases.

Healing properties of onions ^

Unfortunately, most vitamins are not synthesized by the body, and come exclusively from the outside with food. Furthermore, they are not deposited in stock, so lean heavily on seasonal fruits and vegetables to ensure themselves for the whole winter, useless.

In the winter-spring period is pretty hard regularly and in sufficient quantities to provide your body with all the vitamins, so it is often at this time of year people suffer from beriberi. Common symptoms of winter-spring beriberi – drowsiness, lethargy, confusion, irritability, a constant feeling of fatigue.

People often flippantly refer to vitamins and run to the nearest drugstore for a multivitamin, suspecting signs of vitamin deficiency, which is unacceptable, because an overdose of synthetic vitamins can be dangerous and lead to severe disease.

Even the most harmless substance taken more than the required daily allowance, can cause serious injury. When you receive the same vitamins in the body in a natural way, with food, to get hypervitaminosis impossible (except vitamin A).

Most often, people lack of vitamin C. one of the most essential substances that regulate all metabolic processes. Well-known historical fact that in the era of Great geographical discoveries from scurvy – a serious illness caused by lack of vitamin C (ascorbic acid) killed over two million sailors.

In this disease increases the permeability of blood vessels, bleeding gums. loosened teeth, bleeding and bruising all over his body, destroyed cartilage. And only when captain James cook in his famous trip around the world for the first time introduced into the diet of sailors fresh vegetables and herbs, no member of the crew from scurvy died.

Deficiency of ascorbic acid leads to scurvy, and anemia, cardiovascular disease, and reduces resistance to infections. It is therefore very important to ensure systematic and daily intake of vitamin C together with food. The most accessible source is the common onion.

Onions: health benefits ^

Benefits of onion for human good was known to the ancient physicians. They are widely used in medical practice, using the properties contained in the volatile, able to instantly kill germs and mold, to clean wounds and promote rapid healing of them.

Doctors say that for complete disinfection of the mouth it takes only a few minutes to chew an onion.

Regularly taking in food, you also protect yourself from dysbacteriosis, as it will destroy most of pathogenic microorganisms in the intestine, for which essential oils and bitterness contained in onions are fatal.

For the same reason during seasonal epidemics of influenza, doctors recommend eating lots of onions, defending itself from invasion of viruses and bacteria.

In addition to ascorbic acid, onion also contains vitamins B1, B2, B6, E, carotene, nicotinic acid, as well as a fount of useful minerals.

A unique combination of in Luke three elements,such as iron, zinc and copper, leads to increased barrier function and increase hemoglobin, which is especially important during pregnancy and lactation.

Due to the content in its composition of iodine, onion prevents the development of atherosclerosis and cardiovascular disease, heart attacks and strokes.

Onion is also useful for diabetics. since cleans the blood of excess glucose.

In addition, it provides essential trace element – selenium which is a powerful antioxidant and immune stimulant.

Scientists have found that selenium deficiency in food stimulates the growth of cancer and infectious diseases. American scientists after 10 years of research the properties of this microelement stated that selenium on its unique properties worthy of inclusion in the Red book and its use by 50% reduces the risk of cancer.

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