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03-21-2012, 05:49 AM,
Tongue  ONIONS!
I got a chain letter that peaked my attention. Any verification on this. All I have to add is that onions are high in sulphur and that's because they leech it out of the soil (you can grow a sweet onion if there is low or no sulphur in the dirt), same as garlic and that Chinese folk ate them (and even more garlic) like they were going out of style when H5N1 was hyped.

Quote:ONIONS! I had never heard this!!!
... > 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 families 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.
> 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 farmer's 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 it into an
> empty jar, and place 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 flu and is
> the very reason we shouldn't eat an onion
> that has been sitting for a time
> after it has been cut open.
> I had the wonderful privilege of touring
> Mullins Food Products, Makers of
> mayonnaise. Questions about food poisoning
> came up, and I wanted to share
> what I learned from a chemist.
> Ed, who was our tour guide, 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 summer 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
> 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.
> Please pass this on to all you love and care
> about.

So Huh or Idea or Undecided
There are no others, there is only us.
03-21-2012, 08:39 AM,
Never heard of this although my polish wife did tell me that as a cure for flu etc they would peel an onion then cut it in half and put it into some sugar and leave it until it bleeds (the juice seeps out) then drink that juice and they were always better within 1-2 days. Maybe the onion juice absorbs the virus and takes it out the body? Interesting idea on leaving an onion out although none of us get the flu any longer. Still might prove useful in the case of germ warfare. Could cut up a sack pf onions and surround ones house with them.

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