Benefits of Onions

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What would life be like without onions? The onion has been used as an ingredient in various dishes for thousands of years by many cultures around the world. World onion production is steadily increasing so that onion is now the second most important horticultural crop after tomatoes. There are many different varieties of onion, red, yellow, white, and green, each with their own unique flavor, from very strong to mildly sweet. Onions can be eaten raw, cooked, fried, dried, or roasted. They are commonly used to flavor dips, salads, soups, spreads, stir-fry and other dishes.

 

Onions belong to the lily family, the same family as garlic, leeks, chives, scallions and shallots.  There are over 600 species, distributed all over Europe, North America, Northern Africa and Asia. The plants can be used as ornamentals, vegetables, spices, or as medicine. There are over 120 different documented uses of Onions.

 

Onion and other vegetables are characterized by their rich content of thiosulfinates, sulfides, sulfoxides, and other oderiferous sulfur compounds. The cysteine sulfoxides are primarily responsible for the onion flavor and produce the eye-irritating compounds that induce lacrimation. The thiosulfinates exhibit antimicrobial properties. Onion is effective against many bacteria including Bacillus subtilis, Salmonella, and E. coli. Onion is not as potent as garlic since the sulfur compounds in onion are only about one-quarter the level found in garlic. 

 

The Onions Value 

Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.

 

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy induced bronchial constriction in asthma patients.

 

Cardiovascular Help

 

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anti-clotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The anti-clotting effect of onions closely correlates with their sulfur content. 

 

Cancer Prevention

Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia where Vidalia onion are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.

 

Chinese with the highest intake of onions, garlic, and other Allium vegetables have a risk of stomach cancer 40 percent less that those with the lowest intake. Elderly Dutch men and women with the highest onion consumption (at least one-half onion/day) had one – half the level of stomach cancer compared with those consuming no onions at all.

 

Use and Safety

Onions have a universal appeal. They are safely consumed by most people. However, consuming large quantities of onions can lead to stomach distress and gastrointestinal irritation that may result in nausea and diarrhea. There are no known interactions with drugs except that they can potentiate the action of anticoagulants. 

 

Conclusion

Onions, and other Allium species, are highly valued herbs possessing culinary and medicinal value. Some of their beneficial properties are seen after long term usage. Onion may be a useful herb for the prevention of cardiovascular disease, especially since they diminish the risk of blood clots. Onions also protects against stomach and other cancers, as well as protecting against certain infections. Onion can improve lung function, especially in asthmatics. The more pungent varieties of onion appear to possess the greatest concentration of health-promoting phytochemicals.

 

 

 Renix Graham, III

“Water is the only drink for a wise man.” – Henry David Thoreau

Get your FREE Healthy Water eBook at: www.AbsoluteWater4theWise.com

 
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Bike Ride Cardio Experience

ImageWhen I first moved here to Texas, I helped a professional moving company unload our truck to place our items, furniture and appliances into the house. I’ve noticed how easily fatigued I became after placing some chairs into their respective places. I was experiencing shortness of breath and an irregular heart pace. I was concerned about my blood pressure level as well. Later on that day, my wife and I drove over to Kroger’s supermarket to buy a few groceries for the house. We were making our way over to the frozen section, we passed the pharmacy and I saw this seat that checks out your blood pressure. I so happened to take a seat, press the green button and the test proceeded. The results came back as 188/82. I’ve shared the info with the pharmacist. She said, “Sir, your blood pressure level is in stroke or heart attack territory.” Then she began to ask me a series of health questions. I wasn’t stunned or shocked after hearing what I’ve just heard. I knew for a fact I haven’t been exercising nor eating the right kind of foods. The first thing that came to my mind was, “Boy, You need to exercise, drink plenty of water and eat correctly.” I’ve made a personal commitment to quit eating fast food meals, stopped eating after 8pm, cooked more healthier meals at home. The very next week I went over to Sports Authority in Plano, Texas to purchase me a Road Bike. I was SO excited. I felt like a kid on my birthday, couldn’t wait to get home to ride my bicycle. I purchased some biker shorts with butt pads, a pump, bike cup holder, bike pouch and gloves as additional accessories.  

 

Every morning daily at 5:30 I’d set out to exercise by way of bike riding. The gears to my bike were set to the highest level of resistance to built muscle mass and strength in my legs. I felt my heart beating faster (in a good way), I’ve sweated, thighs & legs were burning, it felt GREAT!!! I could feel my blood pumping in my veins through cardiovascular. I felt back to my normal self again. I didn’t have the weird feeling in my chest anymore, no more heavy breathing and low energy etc. I’m glad I listened to the signals my body were sending to my brain. As an encouragement to those who maybe dealing with certain health issues, by all means please listen to your body and get checked up by the doctors. Don’t wait till it’s too late. 

– Renix Graham, III

“Water is the only drink for a wise man.” – Henry David Thoreau

Get you FREE Healthy Water eBook at: http://www.AbsoluteWater4theWise.com

One of many reasons why our tap water looks cloudy.

ImageMilky white water, also commonly described as cloudy, hazy, soapy, or foamy, is almost always caused by air in the water. One of the many properties of water is it’s ability to dissolve gases. Sometimes the air comes out of the water in the form of many tiny bubbles which gives water a milky white appearance. To see if the white color in the water is due to air, fill a clear glass with water and set it on the counter. Observe the glass of water for 2 or 3 minutes. If the white color is due to air, the water will begin to clear at the bottom of the glass first, then gradually to the top. This is a natural phenomenon and is completely normal, the water is safe to use. This can happen in the springtime when the weather begins to warm, anytime there is a significant heat wave, or whenever the water has been turned off for repairs. Cold water holds more dissolved air than warm water. In the spring, the water supply in our reservoirs is cold and contains a relatively high level of dissolved air. As the water moves through the water mains in the streets and the pipes in your house, it begins to warm and lose some of its ability to keep air dissolved. However, because the water is under pressure in the pipes, the air remains in the water. When you relieve the pressure by opening the faucet and filling your glass with water, the air is free to escape from the water, giving it a milky appearance for a few minutes. This same set of circumstances can cause your hot water to be cloudy. 

 

One morning I was getting set to work out. I wanted to make sure I brought bottled water with me. I used my empty smart water bottle to fill it up with tap water. Now, tap water is my last of the last, matter of life or death options. My SD 501 water ionizer was still packed away in the closet and I had no time in setting it up. Foggy white milky looking water entered into my bottle. My level of skepticism and curiosity was at an All-Time high in my mind. So, I chose to workout without taking the bottle of tap water with me. No Thank You! 

 

Milky white water can also form after the City Water Board has worked on a water main or you have had work done on your plumbing. When the water is shut off, air can get in the water main or your pipes. When the water pressure is restored, some of that air dissolves into the water. When you again relieve the pressure by opening the faucet, the air is free to escape from the water, thus giving it a milky white appearance for a few minutes. This phenomenon will usually last several days to several weeks, depending on many different factors.

– Renix Graham, III

“Water is the only drink for a wise man.” – Henry David Thoreau

Get your FREE Healthy Water eBook at: http://www.AbsoluteWater4theWise.com 

The Truth within the Hot Dog.

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Right now it is Baseball season, and you’ve likely eaten your share of ballpark dogs (9 percent of all hot dogs purchased are bought at baseball stadiums, after all), it’s the perfect time to delve into what’s really in one of America’s favorite foods: the hot dog.

 

It’s the subject of many urban legends, the object of may grade-schoolers double dares: do hot dogs contain pig snouts and chicken feathers, or are they really made from high-quality meat?

 

The debate certainly hasn’t put a damper on Americans enthusiam for the food. The U.S. population consumes about 20 billion hot dogs a year, according to the National Hot Dog and Sausage Council. That works out to about 70 hot dogs per person, per year. And, an estimated 95 percent of U.S. homes serve hot dogs at one meal or another.

 

Wondering how many hotdogs are sold each year? In 2005, retail stores sold 764 million packages of hot dogs (not including Wal-Mart), which adds up to more  than $1.5 billion in retail sales.

What’s in a Hotdog?

On to the million-dollar question: what are hot dogs made of? According to the National Hot dog and Sausage Council:

 

“All hot dogs are cured and cooked sausages that consist of mainly pork, beef, chicken and turkey or a combination of meat and poultry. Meats used in hot dogs come from the muscle of the animal and looks much like what you buy in the grocer’s case. Other ingredients include water, curing agents and spices, such as garlic, salt, sugar, ground mustard, nutmeg, coriander and whiter pepper”

 

However, there are a couple of caveats. Variety meats, which include things like liver, kidneys and hearts, may be used in processed meats like hot dogs, but the U.S. Department of Agriculture requires that they be disclosed on the ingredient label as “with variety meats” or “with meat by-products.” 

 

Furthermore, watch out for statements like “made with mechanically separated meats (MSM).” Mechanically separated meat is a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue.

 

Although Food Safety and Inspection Service (FSIS) maintains that MSM are safe to eat, mechanically separated beef is no longer allowed in hot dogs or other processed meats (as of 2004) because of fears of “Mad Cow Disease”. Hot dogs can contain no more than 20 percent mechanically separated pork, and any amount of mechanically separated chicken or turkey.

 So if you’re looking for the purest franks, pick those that are labeled “All Beef”“All Pork” or “All Chicken, All Turkey, etc.” Franks labeled in this way must be made with meat from a single species and do not include byproducts (but check the label anyway, just to be sure. Turkey and chicken franks, for instance, can include turkey or chicken meat and turkey or chicken skin and fat in proportion to a turkey or chicken carcass).

Are Hot Dogs Unhealthy?

 

Eating lots of processed meats like hot dogs has been linked to an increased risk of cancer. Part of that risk is probably due to the additives used in the meats, namely sodium nitrite and MSG. 

 

Sodium nitrite (or sodium nitrate) is used as a preservative, coloring and flavoring in hot dogs (and other processed meats), and studies have found it can lead to the formation of cancer causing chemicals call nitrosamines. 

 

If you love hot dogs and are looking for healthier alternative, opt for nitrate-free, organic varieties (available in health food stores and increasingly in regular supermarkets) that contain all meat, no byproducts and not artificial flavors, colors or preservatives. 

 

-Renix Graham, III

“Water is the only drink for a wise man.” -Henry David Thoreau

Get your FREE Healthy Water eBook at: www.AbsoluteWater4theWise.com

 

Benefits Eating Asparagus

Asparagus, Asparagus, Asparagus!!! First comes to mind when I think of Asparagus is; YUCK!!! To me, Asparagus is gross. My Grandmother once told me, “Some of the nastiest vegetables are the most healthiest and beneficial vegetables.”

 

 

The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring, when it’s shoots break through the soil and reach their 6-8 inch harvest length. In California the first crops are pick as early as February, however, their season generally is considered to run from April through May. The growing season in the Midwest and East extends through July. 

 

So, what’s new and beneficial about Asparagus?

Recent research has underscored the value of careful storage and speedy consumption of fresh asparagus. The key scientific find here involves respiration rate. Like all vegetables, asparagus doesn’t instantly “Die” when it is picked, but instead continues to engage in metabolic activity. This metabolic activity includes intake of oxygen, the breaking down of starches and sugars, and the releasing of carbon dioxide. The speed at which these processes occur is typically referred to as “respiration rate.” Compared to most other vegetables, asparagus has a very high respiration rate. At 60 milligrams of carbon dioxide release per hour per 100 grams of food (at a refrigerator temperature of 41 degrees), this rate is five times greater than the rate for onions and potatoes; three times greater than the rate for lettuce and tomato; and twice as great as the rate for cauliflower and avocado. Asparagus very high respiration rate makes it more perishable than its fellow vegetables, and also much more likely to lose water, wrinkle, and harden. By wrapping the ends of the asparagus in a damp paper or cloth towel, you can help offset asparagus very high respiration rate during refrigerator storage. Along with this helpful step, you will want to consume asparagus within approximately 48 hours of purchase.

 

Wild asparagus is a species of asparagus with a long history of use in India and other parts of Asia as botanical medicine. Many medicinal qualities of wild asparagus have been associated with phytonutrients present in it’s roots, and especially one type of phytonutrients called saponins. Recent research has shown that the species of asparagus most commonly consumed in the US also contains saponins, not only in its root portion put also in it’s shoots. Saponins found in common, everyday asparagus include asparanin A, sarsasapogenin, and protodioscin. Asparagus even contains small amounts of the diosgenin, one of the best studied saponins that is especially concentrated in yam. Saponins in food have repeatedly been shown to have anit-inflammatory and anti-cancer properties, and their intake has also been associated with improved blood pressure, improved blood sugar regulation, and better control of blood fat levels.

 

You may have heard about two foods, chicory root and Jerusalem artichoke that are widely recognized as providing health benefits for our digestive tract. These health benefits involve a special area of digestive support called “prebiotics” offered by a compound known as inulin. Both chicory root and Jerusalem artichoke contain rich concentrations of inulin, a unique type of carbohydrate called polyfructan. Unlike most other carbs, inulin doesn’t get broken down in the first segments of our digestive tract. It passes undigested all the way to our large intestine. Once it arrives at our large intestine, it becomes an ideal food source for certain types of bacteria that are associated with better nutrient absorption, lower risk of allergy, lower risk of colon cancer. Researchers now know that asparagus belongs among the list of foods that contain inulin. While approximately 5% lower in inulin that chicory root and Jerusalem artichoke, asparagus is a food that contains a valuable amount of unique carb and may provide our digestive tract with some equally unique health benefits. 

-Renix Graham, III

“Water is the only drink for a wise man.” -Henry David Thoreau

Get your FREE Healthy Water eBook at: http://www.AbsoluteWater4theWise.com

India’s filthy tap water

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A couple of weeks ago my friend Trent and I were having good long dialog about the country of India being the 2nd worst country in the world when it comes to bad water. India’s water is SO bad, when you run the tap water into your cup, visible particle deposits of dirt and heavy sediments enters into the cup including a horrible odor in the water. When you look into your glass cup of filthy water, you can not see through your glass cup. You may as well go outside of your house and find the nearest dirty river, creek, pond or lake and drink out of that because it wouldn’t make a difference when it comes to India’s water. Manufactured Filtration systems would end up corroded, clogged up and no good within minutes of flowing water. I’ve ran across an article about a city called Andheri. Just a few miles north of Mumbai, India. Andheri is one of the major cities dealing with the most dirties city waters in the world. Check it out! 

 

P.S. My buddy Trent and I are working on solutions on how we can help distribute good clean water to the country of India. I will keep you in the loop on some exciting plans to come in the near future. Stay Tuned!

Here is the link to the article:
 
– Renix Graham, III
“Water is the only drink for a wise man.” -Henry David Throeau
Get your FREE Healthy Water eBook at: http://www.AbsoluteWater4theWise.com 

Fast Food = Fast Death

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This photo you see here is pretty much self explanatory . Healthy Organic Fruits & Vegetables promotes longer life. It puts you in the much more slower lane towards death (something we all will have to face someday in reality, I hate to say it.) Fast Food will shorten your lifespan. Fast food will give you the shortcut, it will place you in the fast lane towards death. The choice is yours.

 
– Renix Graham, III
“Water is the only drink for a wise man.” – Henry David Thoreau
Get your FREE Healthy Water eBook at: http://www.AbsoluteWater4theWise.com