REPLIES:
- ONION
- 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 AZ. 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:
- 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...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 better.
- 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.
- This is the other note.
- LEFT OVER ONIONS ARE POISONOUS
- 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.
- Ed 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, 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.
- Please pass it on to all you love and care.
bill wrote:
The Talmud warns that a cut-up onion or a cut-up egg can be stored safely only if the outer peel or shell is left intact.
Hannah also concurred, based on the same source:
On the other hand, Ruth sent this:
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