Over Onions Are Poisonous
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 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.
She gave him one which he placed under the microscope he
found the 'flu virus in the onion. It had obviously
absorbed the bacteria, therefby keeping the family
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
The next year she placed several bowls with onions around
in her shop and, to her surprise, none of her staff got
sick. It must work... and no, she is not in the onion
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
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
What have you to lose? Just a few bucks on onions!!!!
Now there is a P.S. to this...
I sent it to a friend
in Oregon who regularly contributes material to me on
health issues and 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
and antiseptic properties.
This is the other note:
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.
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.
tour, someone asked if we really needed to worry about
mayonnaise. People are always worried that mayonnaise will
Ed's answer will surprise you. He said that all
commercially-made Mayo is completely safe.
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.
onions are a huge magnet for bacteria, especially uncooked
onions. You should never plan to keep a portion of a sliced
onion.. 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
So, how's that
for news? Take it for what you will. I 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.
it is dangerous to cut onion and use or 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.