PLEASE READ TO THE END: IMPORTANT
In 1919 when the flu killed 40 million people, there was this doctor who
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 Arizona .. 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.
Try it and see what happens. We did it last year and we never got the flu.
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 contracted pneumonia and needless to say I was very ill. I came across an
article that said to cut both ends off an onion put it 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.
Lots of times when we have stomach problems we don't know what to blame.
Maybe it's the onions that are to blame. Onions absorb bacteria is the reason
they are so good at preventing us from getting colds and flus and is the very
reason we shouldn't eat an onion that has been sitting for a time after it has
been cut open.
LEFT OVER ONIONS ARE POISONOUS
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 quintessential 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.
Also, dogs should never eat onions. Their stomachs cannot metabolize onions.
Please remember it is dangerous to cut an onion 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.
In 1919 when the flu killed 40 million people, there was this doctor who
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 Arizona .. 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.
Try it and see what happens. We did it last year and we never got the flu.
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 contracted pneumonia and needless to say I was very ill. I came across an
article that said to cut both ends off an onion put it 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.
Lots of times when we have stomach problems we don't know what to blame.
Maybe it's the onions that are to blame. Onions absorb bacteria is the reason
they are so good at preventing us from getting colds and flus and is the very
reason we shouldn't eat an onion that has been sitting for a time after it has
been cut open.
LEFT OVER ONIONS ARE POISONOUS
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 quintessential 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.
Also, dogs should never eat onions. Their stomachs cannot metabolize onions.
Please remember it is dangerous to cut an onion 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.
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