ONIONS: Very Informative. An email that’s been around a few times. s’Funny when I tell others about it it seems to revive a ‘folk-memory’ or a collective conscious in very many. It seems we forget so much old wisdom in our headlong rush to gain ‘knowledge’.
> My mother was born in 1912 and she always talked about this. When she
> was young there was an epidemic killing people in Ashby and Grandma
> hung onions inside every doorway and none of them caught what the
> neighbours had. She always threw away a half used onion.
> I WILL NEVER KEEP A HALF AN ONION AGAIN!
> 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,
> thereby 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 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 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.
> What have you to lose? Just a few bucks on onions!!!!
> Now there is a P.S. to this story.
> 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 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 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:
> 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
> 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. He 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
> He explained, 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 on 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.
> Personally, I’m 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
> Also, dogs should never eat onions . Their stomachs cannot
> metabolize onions.
> Please remember it is dangerous to cut onion and use or cook the next
> 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.
Two further notes.
1. An aunt of mine back in Dundalk swears by chopping strong-onion and mixing with equal parts sugar – this will form a ‘juice’ that is great to stop a tickley cough.
2. A Dutch friend wrote; I was born and raised with this: When you suffer from a severe cold, slice up (part of) an onion, put it on a dish and place it close to your bed. The next morning the room smells like hell, but it kept your otherwise clogged nose free from snot and therefore you had a better night’s rest