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and young adults. In contrast, type 2 diabetes is a metabolic disorder characterized by a defect in insulin secretion and/or insulin

resistance. The third type is referred to as gestational diabetes which occurs in pregnant women.

Onions have long been known to have several putative health benefits. Onions are rich in flavonoids such as quercetin as well as

sulfur compounds. The health benefits of onions have been linked to everything from the common cold due to diabetes and

osteoporosis.

Anti-diabetic properties of red onion

Researchers from the department of pharmacology at the University of Gezira published the results of a preliminary study on the

anti-diabetic properties of red onion ( allium cepa) in the journal, Environmental Health Insights [1]. The purpose of their study was

to investigate the hypoglycemic properties of red onion in patients with Type 1 and Type 2 diabetes.

The study itself included two groups of 21 patients each consisted of patients with either type 1 diabetes (group 1) or type 2

diabetes (group 2). The patients included in this study were under the age of 50, not taking medicine for other health conditions,

and did not smoke or consume alcohol. The participants were given 100 g of red onion either while fasting or following an oral

glucose tolerance test.

Type 1 diabetes results:

Fasting blood glucose was lowered by 145 mg/dl in response to administration of insulin (4 hours later). In comparison, 100 gof allium cepa (red onion) resulted in a 89 mg/dl reduction in fasting blood glucose levels (4 hours later).

Next, this group participated in an oral glucose tolerance test (GTT) in which they were administered 75g of dextrose. Insulin

administration lowered their blood sugar by 152 mg/dl (4 hours later) while allium cepa resulted in a reduction of their blood sugar

by 120 mg/dl. Water alone was also used as a comparison and it resulted in a 77 mg/dl reduction in blood sugar levels fours hours

after the dextrose challenge.

Type 2 diabetes results:

For fasting blood glucose levels, 100 g of crude red onion resulted in a 40 mg/dl reduction in blood glucose levels, four hours later.

In comparison, administration of 5 mg of the diabetes drug, glibenclamide, resulted in a reduction of 80 mg/dl.

Following the induced hyperglycemia (GTT), 100 g of allium cepa resulted in a 159 mg/dl reduction in blood glucose levels compared

to water 55 mg/dl and glibenclamide 114 mg/dl.

Study conclusions:

The study authors succinctly concluded the following:

Allium cepa in addition to its nutritional values has hypoglycemic effects that could be beneficial in management of type 1 and type

2 diabetic patients of all age groups, especially the level of its safety as reflected by its worldwide use as vegetable.

Another interesting point made by the study authors was that they observed an increase in blood glucose levels after the first hour

following allium cepa administration which they attributed to the glucogenic effects of Allium cepa . The study authors noted that

this could counteract the common side effect, hypoglycemia of many anti-diabetic agents.They also noted that the sample size in their study was too small to reach concrete conclusions but it seems apparent that Allium

cepa or red onion does indeed have glucose lowering properties which may be beneficial to those with diabetes.

http://www.jarretmorrow.com/onion-blood-sugar-levels-diabetics/

Onions

Don’t cry for onions — embrace them! They may be synonymous with tears and onion breath, but they’re essential to

cooks everywhere for their unique flavor. They’re also good for you. It’s true that these underground globes don’t offer a whole lot

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of nutrients, but what they have in bulk are powerful sulfur-containing compounds, which are responsible for their pungent odor —

and many of their health benefits.

According to several studies, onions may help bring down high blood sugar in diabetic animals. In one Egyptian study of diabetic rats,

onion juice reduced blood sugar levels by an amazing 70 percent. One of few published studies in humans, from India , dates back

some 30 years, but it found that people with diabetes who ate 2 ounces (60 g) of onions a day experienced a significant drop in

blood sugar levels. Researchers credit these effects to the sulfur compounds in onions as well as their flavonoids. These powerful

antioxidant compounds also help fight some of the side effects of high blood sugar, not to mention heart disease.

Onions even seem to boost HDL, the “good” cholesterol. One study found that people who ate the most onions, along with other

foods rich in flavonoids, had a 20 percent lower risk of heart disease. Thanks to their sulfur compounds, onions, like aspirin, also help

prevent dangerous blood clots. And they’re known to help lower high blood pressure.

Finally, onions are one of the richest food sources of chromium, a trace mineral t hat improves the body’s ability to respond to

insulin.

Health Bonus

Onions’ sulfur compounds and flavonoids may help fend off several forms of cancer. One Chinese study found that men who ate at

least 1 tablespoon of chopped onions and other related vegetables (garlic, scallions, chives, and leeks) a day had about half the risk

of developing prostate cancer compared to men who ate less than 1/4 tablespoon of these veggies daily. There’s also a link between

a high intake of flavonoids and reduced risk of lung cancer.

Evidence suggests that onions may help preserve bone and prevent osteoporosis. And because the sulfur compounds are strongly

anti-inflammatory, onions may also help relieve the pain and swelling of arthritis. The green tops of scallions, or spring onions, are

rich in vitamin C and beta-carotene.

Glycemic Load: Very low

The more tears they cause, the more health benefits onions have. To stem the flood while you’re chopping, try chilling onions for

about a half hour before cutting, and slice them from the top, leaving the root end intact; it has the strongest concentration of eye-

burning compounds.

Be sure to wash onions well before chopping, especially if you’re going to eat them raw. Onions grow underground and can harbor

nasty bacteria. Store onions in a cool, dry place, not in the fridge, and not near potatoes. Potatoes give off moisture and a gas that

causes onions to spoil faster.

Antioxidant-Rich Onions

To reap the most benefit from onions, choose varieties with the most antioxidants. Here they ’re ranked from highest to lowest

(we’ve included shallots, which are related to onions). If you don’t recognize some of the names, don’t worry. Just know that

sweeter or milder-tasting onions have fewer antioxidants than their more pungent counterparts.

Shallots

Western white

Western yellow

Imperial Valley sweet

Northern red

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Vidalia

Menu Magic

Like garlic, onions can be added to just about anything. Here are just a few suggestions.-fry.

into your diet, combine chopped onions, tomatoes, avocado, and jalapeño peppers for a blood sugar –friendly chip dip. Finish with a splash of lime juice.

potatoes, or peas.ce dishes.

salad, such as chicken, tuna, or egg salad.apples, or apricots and plenty of chopped onion. Serve with meals as a

condiment that won’t upset your blood sugar balance.Cut the root and top from a large onion. Place root side down on a foil-covered

baking sheet and bake for about an hour at 400°F (200°C). W hen it’s done, remove it from the oven and make a deep crisscross cutin the top. Season with flavored vinegar, herbs, sea salt, coarse-ground pepper, and olive oil.

and cheese topping. Try adding a few whole grain croutons instead.any vegetable and pasta dish. To caramelize an onion, thinly slice onion, then

heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add onion and cook, covered, 10 minutes, stirring often. Removecover and cook for 10 more minutes, stirring occasionally.

Perfect Portion: 1/4 cup

Onions have very few calories, so add them cooked or raw to as many dishes as you can think of. Minced raw onions offer the

greatest health benefits.

http://www.rd.com/health/healthy-eating/foods-to-lower-blood-sugar-onions/2/

Onions Lower Blood Sugar

Onions and their close cousins — garlic, chives, scallions, shallots and leeks — are in the allium family. They are valuable allies in thefight against diabetes because they help lower blood sugar levels, increase sensitivity to insulin and prevent diabetic complicationssuch as heart disease and stroke. Packed with phytonutrients, they are a good source of beneficial vitamin C, contain no fat and areloaded with dietary fiber.

1. Onions reduce blood sugar levels. The sulfur compound allyl propyl disulfide (APDS) in onions lowers blood sugar spikes, a majorissue for diabetics. APDS increases the availability of the hormone insulin, which acts on just about all body cells and increases theirability to transport glucose across their plasma membranes into the cell, where glucose is oxidized for energy or converted toglycogen or fat for storage. Garlic also tackles blood sugar levels effectively, with the added bonus that it both helps repair thepancreas and stimulate more insulin production.

2. Onions help your heart . Onions and garlic are rich sources of dietary flavonoids, a class of plant compounds known for theirantioxidant activity. Antioxidants are essential to good health because they scavenge for free radicals released due to oxidativestress in the body that can damage cells, tissue, organs, and lead to heart disease and stroke. Researchers a tCornell University found

that flavonoids like those contained in onions are associated with a reduced risk for cancer, heart disease and diabetes.

3. Quercetin in onions protects your eyes. Onions, especially onion skins, contain the potent antioxidant flavonoid called quercetin,which helps protect against the eye problems associated with diabetes, especially retinopathy. The amount of quercetin your bodyabsorbs from onions is more than 300% greater than that of apples and twice what you get from tea. UK researchers estimate thatonions contain between 22-52 mg of quercetin per medium-sized onion, and that the daily consumption of onions increases theaccumulat ion of quercetin in the blood. The next time you make broth or stock, throw in onion skins you’ve saved in the freezer.

4. Onions address chromium deficiency. Chromium is a trace mineral essential for metabolizing glucose and helping promote insulinsensitivity. Some studies show that onions and other foods high in chromium help decrease fasting blood glucose levels, improveglucose tolerance and decrease LDL (bad) cholesterol and triglyceride levels.

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According to Dr. Kurt D. Grange, Ph.D ., chromium deficiency may be a widespread problem in the US, since the body’s reserves of chromium are depleted by consuming refined sugar and white flour and by insufficient exercise. In addition, chromium levels in yourbody naturally decrease with age. Chromium deficiency can lead to glucose intolerance, obesity and type 2 diabetes. One cup of onions supplies 20% of your daily chromium needs.

5. Strong onions guard against blood clots. Researchers at both the University of Wisconsin and Cornell University found that themore pungent the onion, the more health benefits you’ll receive in terms of anti platelet activity. Antiplatelet activity keeps bloodcells less “sticky,” so they don’t clump together and form clots that can lead to heart attack or stroke. So, go ahead shed a few tearsin the kitchen as you chop. It will do you good.

http://myhealingkitchen.com/medical-conditions/diabetes/diabetes-make-it-better/onions-lower-blood-sugar/

Onions

What's New and Beneficial About Onions

The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits,peel off as little of the fleshy, edible portion as possible when removing the onion's outermost paper layer. Even a smallamount of "overpeeling" can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of itsquercetin and almost 75% of its anthocyanins if it is "overpeeled."

The total polyphenol content of onions is much higher than many people expect. (Polyphenols are one of the largest

categories of phytonutrients in food. This category includes all flavonoids as well as tannins.) The total polyphenol contentof onion is not only higher than its fellow allium vegetables, garlic and leeks, but also higher than tomatoes, carrots, and redbell pepper. In the French diet, only six vegetables (artichoke heart, parsley, Brussels sprouts, shallot, broccoli, and celery)have a higher polyphenol content than onion. Since the French diet has been of special interest to researchers in terms of disease prevention, onion's strong polyphenol contribution will very likely lead to follow-up studies that pay closerattention to this unique allium vegetable.

Within the polyphenol category, onions are also surprisingly high in flavonoids. For example, on an ounce-for-ounce basis,onions rank in the top 10 of commonly eaten vegetables in their quercetin content. The flavonoid content of onions canvary widely, depending on the exact variety and growing conditions. Although the average onion is likely to contain lessthan 100 milligrams of quercetin per 3-1/2 ounces, some onions do provide this amount. And while 100 milligrams may notsound like a lot, in the United States, moderate vegetable eaters average only twice this amount for all flavonoids (not justquercetin) from all vegetables per day.

When onions are simmered to make soup, their quercetin does not get degraded. It simply gets transferred into the waterpart of the soup. By using a low-heat method for preparing onion soup, you can preserve the health benefits of onion thatare associated with this key flavonoid.

When we get quercetin by eating an onion-rather than consuming the quercetin in purified, supplement form-we may endup getting better protection from oxidative stress. That's exactly what happened in an animal study where some animalshad yellow onion added to their diet in a way that would provide the same amount of quercetin provided to other animalsin the form of purified quercetin extracts. The best protection came from the onion version of this flavonoid, rather thanthe supplement form.

Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal,laryngeal, and ovarian cancer, between 1-7 servings of onion has been shown to provide risk reduction. But for decreasedrisk of oral and esophageal cancer, you'll need to consume one onion serving per day (approximately 1/2 cup).

WHFoods Recommendations

With their unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables —such as onions —belong in yourdiet on a regular basis. There's research evidence for including at least one serving of an allium vegetable —such as onions —in yourmeal plan every day.

When onion is your allium vegetable of choice, try to consume at least one-half of a medium onion on that day, and use thisguideline to adjust your recipes accordingly. For example, if you are following a recipe that yields 4 servings, include at least 2medium onions in the recipe so that each of your 4 servings will contain at least one half medium onion.

To bring out the sweet flavor of onions we recommend using our Healthy Saute method of cooking onions for just 7 minutes. Cutonions into slices of equal 1/4-inch thickness to help them cook more evenly. The thinner you slice the onions the more quickly theywill cook. Let them sit for at least 5 minutes to enhance their health-promoting properties. For more details see the Healthiest Way

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of Cooking Onions in the How to Enjoy section below.

Nutrients inOnions1.00 cup raw (160.00 grams)Nutrient%Daily Value

vitamin C19.7%

fiber10.8%

molybdenum10.6%

manganese10.5%

vitamin B69.5%

folate7.6%

potassium6.6%

tryptophan6.2%

Calories (64)3%

This chart graphically details the %DV that a serving of Onions provides for each of the nutrients of which it is a good, very good, orexcellent source according to our Food Rating System. Additional information about the amount of these nutrients provided byOnions can be found in the Food Rating System Chart . A link that takes you to the In-Depth Nutritional Profile for Onions, featuringinformation over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits Description History How to Select and Store

Tips for Preparing and Cooking How to Enjoy Individual Concerns Nutritional Profile References

Health Benefits

Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for theirpungent odors and for many of their health-promoting effects. A wide variety of allyl sulfides are found in onion, including the fourmajor diallyl sulfides: DMS (diallyl monosulfide), DDS (diallyl disulfide), DTS (diallyl trisulfide), and DTTS (diallyl tetrasulfide). Alsopresent are a wide variety of sulfoxides, including (+) S-methyl-L-cysteine sulfoxide (MCSO), (+)-S-(1-propenyl)-L-cysteine sulfoxide

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(PRENCSO), S-methyl-l-cysteine sulfoxide, S-propyl-l-cysteine sulfoxide, and S-propenyl-l-cysteine sulfoxide. Onions are anoutstanding source of polyphenols, including the flavonoid polyphenols. Within this flavonoid category, onions are a standout sourceof quercetin.

Cardiovascular Benefits

Unlike the research on garlic and its cardiovascular benefits, research specifically focused on onion has mostly been conducted onanimals rather than humans. In animal studies, there is evidence that onion's sulfur compounds may work in an anti-clottingcapacity and help prevent the unwanted clumping together of blood platelet cells. There is also evidence showing that sulfurcompounds in onion can lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red bloodcells.

In human studies, most of the cardiovascular benefits have been demonstrated in the form of overall diet. Multiple studies showonion to be a food that provides protection for the heart and blood vessels when consumed in a diet that is rich in other vegetablesand fruits —especially flavonoid-containing vegetables and fruits. The benefits of onion in this overall dietary context extend toprevention of heart attack. In virtually all of these diet-based studies, participants with the greatest intake of vegetables (includingonions) gain the most protection. The outstanding flavonoid content of onions supports these research findings. It's also interestingto note that onion is most commonly consumed in relatively small amounts along with other foods rather than by itself. For thisreason, it can be more difficult to study in large-scale dietary research studies that involve thousands of participants and rely on dietdiaries to determine onion consumption.

Support for Bone and Connective Tissue

Human studies have shown that onion can help increase our bone density and may be of special benefit to women of menopausalage who are experiencing loss of bone density. In addition, there is evidence that women who have passed the age of menopausemay be able to lower their risk of hip fracture through frequent consumption of onions. "Frequent" in this context means onionconsumption on a daily basis! In this research on bone density in older women, very sporadic eating of onion (once a month or less)did not provide much benefit. That finding, of course, was very expected. But less expected was the finding that it took dailyconsumption of onion to show robust benefits for bone density. Just as in the cancer-related onion research, the take-away messagehere is clear: you don't want to skimp on onions when you are incorporating them into your meal plan.

In and of itself, the high sulfur content of onions may provide direct benefits to our connective tissue. Many of our connective tissuecomponents require sulfur for their formation. For example, with the exception of hyaluronic acid, all glycosaminoglycans (GAGS)

are sulfated. (GAGS are the premiere family of molecules found in the ground substance of our connective tissue.)

Anti-Inflammatory Benefits

While onion is not as well researched as garlic in terms of specific inflammatory health problems like rheumatoid arthritis or allergicairway inflammation, this allium vegetable has nevertheless been shown to provide important anti-inflammatory benefits. OnioninA—a unique sulfur molecule in onion that is found in the bulb portion of the plant —has been shown to inhibit the activity of macrophages, specialized white blood cells that play a key role in our body's immune defense system, and one of their defenseactivities involves the triggering of large-scale inflammatory responses. While macrophage activity is typically a good thing, inhibitionof their activity can sometimes be critical in getting chronic unwanted inflammation under control.

Onion's antioxidants —including its hallmark flavonoid antioxidant, quercetin —also provide us with anti-inflammatory benefits.

These antioxidants help prevent the oxidation of fatty acids in our body. When we have lower levels of oxidized fatty acids, our bodyproduces fewer pro-inflammatory messaging molecules, and our level of inflammation is kept in check.

Cancer Protection

Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts."Moderate" generally means 1-2 times per week, even though in some studies it has been used to mean up to 5-6 times per week.Colorectal cancer, laryngeal cancer, and ovarian cancer are the cancer types for which risk is reduced along with moderate amountsof dietary onion. For other cancer types, however, moderate intake of onion has not been enough to show significant risk reduction.For these cancer types —including esophageal cancer and cancers of the mouth —daily intake of onion is required before researchresults show significant risk reduction.

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Many factors may play a role in these different research findings for different cancer types. However, the overall take-away fromthis research seems clear: you do not want to err on the side of small onion servings or infrequent onion intake if you want to obtainthe full cancer-related benefits of onion. A few slivers of sliced onion on a tossed salad are a good thing —but probably not enoughto provide you with the cancer-related onion benefits that you are seeking. In recipes that already call for onion, try to include atleast 1 whole onion (medium size) in the recipe. In recipes that do not already call for onion, consider the addition of 1 medium sizeonion (if you think onion might fit into the recipe and still provide a tasty outcome). In terms of individual portion sizes when you sitdown to eat a meal, try to consume the equivalent of 1/2 onion.

Other Health Benefits

In animal studies, onions have shown potential for improvement of blood sugar balance, even though it is not yet clear about thecarry over of these benefits for humans who are seeking better blood sugar balance from their diet. Most of the animal studies havebeen conducted on rats, and most have used onion juice or onion extract as the form of onion tested. Future research is needed toclarify onion's potential for helping lower blood sugar and improving blood sugar control, especially in persons with blood sugarproblems.

While not as well researched as garlic in terms of antibacterial benefits, onion has nevertheless been shown to help preventbacterial infection. Along with its sulfur-containing compounds, the flavonoid quercetin contained in onion helps provide theseantibacterial benefits. We've seen studies showing antibacterial activity of onion in relationship to the bacteria Streptococcusmutans and Streptococcus sobrinus. (These bacteria are commonly involved in the production of tooth cavities). Antibacterialbenefits have also been shown in the area of gum (periodontal) disease bacteria, including Porphyromonas gingivalis and Prevotella

intermedia . Interestingly, in one study, fresh, chopped, uncooked onion had antibacterial effects on these potentially unwanted gumbacteria, but non-fresh, uncooked onion (raw onion that was chopped and then left to sit for 2 days at room temperature) did notdemonstrate these same antibacterial properties nor did fresh onion that was grated and then steamed for 10 minutes. While it isnot possible to draw broad conclusions from a single lab study, these findings suggest that length of storage (for onion that has beenchopped but not cooked) and duration of heat exposure (in this case involving exposure to steam for 10 full minutes) can affectsome of onion's health benefits. For these reasons, special care may be needed in the storage, handling, and cooking of this alliumvegetable.

Description

What would a kitchen be without the distinctively pungent smell and taste of onions filling out the flavors of almost every type of cuisine imaginable? Fortunately, yellow storage onions are available throughout the year although sweet varieties have a much

more limited growing season and are available only a few months out of the year.

While onions may bring a tear to your eye and a pungency to your breath they will also certainly bring delight to your taste buds.The onion, known scientifically as Allium cepa , is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet,despite its plain looks, it has an intense flavor and is a beloved part of the cuisine of almost every region of the world.

The word onion comes from the Latin word unio , which means "single," or "one" —reflecting of the onion plant producing a singlebulb, unlike its cousin, the garlic, that produces many small bulbs. The name also describes the onion bulb when cut down themiddle; it is a union (also from unio ) of many separate, concentrically arranged layers.

Onions range in size, color, and taste depending upon their variety. There are generally two types of large, globe-shaped onions,classified as spring/summer or storage onions. The former class includes those that are grown in warm weather climates and havecharacteristic mild or sweet tastes. Included in this group are the Maui Sweet Onion (in season April through June), Vidalia (in seasonMay through June) and Walla Walla (in season July and August). Storage onions are grown in colder weather climates and, afterharvesting, are dried out for a period of several months, which allows them to attain dry, crisp skins. They generally have a morepungent flavor and are usually named by their color: white, yellow or red. Spanish onions fall into this classification. In addition tothese large onions, there are also smaller varieties such as the green onion, or scallion, and the pearl onion.

Onions are a major source of polyphenols in general, and also of flavonoids (a very important subdivision of polyphenols). They canalso vary greatly in their polyphenol and flavonoid content. In general, red onions are higher in total flavonoids than white onions,(with yellow onions falling somewhere in between).

History

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Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded bythe Egyptians. Not only did they use them as currency to pay the workers who built the pyramids, but they also placed them in thetombs of kings, such as Tutankhamen, so that they could carry these gifts bestowed with spiritual significance with them to theafterlife.

Onions have been revered throughout time not only for their culinary use, but also for their therapeutic properties. As early as the6th century, onions were used as a medicine in India. While they were popular with the ancient Greeks and Romans, they wereoftentimes dressed with extra seasonings since many people did not find them spicy enough. Yet, it was their pungency that madeonions popular among poor people throughout the world who could freely use this inexpensive vegetable to spark up their meals.

Onions were an indispensable vegetable in the cuisines of many European countries during the Middle Ages and later even served asa classic healthy breakfast food. Christopher Columbus brought onions to the West Indies; their cultivation spread from therethroughout the Western Hemisphere. Today China, India, the United States, Russian, and Spain are among the leading producers of onions.

How to Select and Store

Choose onions that are clean, well shaped, have no opening at the neck, and feature crisp, dry outer skins. Avoid those that aresprouting or have signs of mold. In addition, onions of inferior quality often have soft spots, moisture at their neck, and darkpatches, which may all be indications of decay. As conventionally grown onions are often irradiated to prevent them from sprouting,purchase organically grown varieties whenever possible to avoid onions that have undergone this process. When purchasingscallions, look for those that have green, fresh-looking tops that appear crisp yet tender. The base should be whitish in color for two

or three inches. Avoid those that have wilted or yellowed tops.

Onions should be stored in a well ventilated space at room temperature, away from heat and bright light. With the exception of green onions, do not refrigerate onions. Place them in a wire hanging basket or a perforated bowl with a raised base so that air cancirculate underneath. The length of storage varies with the type of onion. Those that are more pungent in flavor, such as yellowonions, should keep for about a month if stored properly. They will keep longer than those with a sweeter taste, such as whiteonions, since the compounds that confer their sharp taste help to preserve them. Scallions should be stored in a plastic bag in therefrigerator where they will keep for about one week. All onions should be stored away from potatoes, as they will absorb theirmoisture and ethylene gas, causing them to spoil more readily.

Store cut onions by placing in a sealed container; use them within a day or two since they tend to oxidize and lose their nutrientcontent rather quickly. Cooked onions will best maintain their taste in an airtight container where they can be kept for a few days;

they should never be placed in a metal storage container as this may cause them to discolor. Although peeled and chopped onionscan be frozen (without first being blanched), this process will cause them to lose some of their flavor.

Tips for Preparing and Cooking

Tips for Preparing Onions

Cut onions into 1/4-inch slices to cook them evenly and quickly. Let them sit for at least 5 minutes to help enhance their health-promoting benefits.

While many people love to eat onions, most dread cutting them since this process usually brings a tear or two to the eyes. Thesubstance that causes the eyes to burn is a special gas that has been named lachrymatory factor (LF). (The full chemical name for

this gas is propanthial S-oxide, and it is made from a naturally occurring compound in onion called 1-propenyl-L-cysteinesulphoxide.) Recent research has shown that LF gas is not produced through activity of onion's alliinase enzyme, but rather throughthe activity of a special enzyme named lachrymatory-factor synthase. Interestingly, even though lachrymatory-factor synthase is theenzyme responsible for production of LF gas, the alliinase enzyme must still be present in order for LF gas production to occur.

Of course, no sooner had this new tear-producing enzyme been discovered than researchers began looking for ways to switch off the gene that served as the blueprint for this enzyme. However, "silencing" the gene without compromising the health benefits of the onion turned out to be a difficult task. Even though researchers in Japan succeeded in shutting down the gene and preventingproduction of lachrymatory-factor enzyme (thereby paving the way for a genetically engineered onion that would not produce LFgas and cause tearing), they also determined that the shutdown of the gene caused significant (and mostly unwanted) changes inthe overall mixture of sulfur-containing molecules in onion.

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If cutting onions irritates your eyes, there are a few tricks that you can employ. Use a very sharp knife and always cut the onionswhile standing; that way your eyes will be as far away as possible. Consider cutting onions by an open window. If cutting onionsreally makes you cry, consider wearing glasses or goggles. Chill the onions for an hour or so before cutting; this practice can slowdown the onion's metabolism and thereby lessen the rate of LF gas production. Cutting onions under cold, running water is amethod that is often used to cut back on eye irritation, but it's a method we view as a second-best choice since some of thenutrients found in onion can be lost into the flow of water.

The Healthiest Way of Cooking Onions

Although onions are most often used as a seasoning, we want to share with you how to enjoy them as a healthy side dish. For greatflavor and nutrition we recommend Heatlhy Sautéeing sliced onions. Heat 2 TBS vegetable or chicken broth over medium heat in astainless steel skillet. When broth begins to steam, add onions and cover for 3 minutes. The onions will release a small amount of liquid. Uncover, add another 2 TBS broth, and continue to stir for 4 minutes, leaving the lid off. Toss with our MediterraneanDressing and top with your favorite optional ingredients. For details see, 7-Minute Healthy Sautéed Onions

How to Enjoy

A Few Quick Serving Ideas

Combine chopped onions, tomatoes, avocado, and jalapeno for an all-in-one guacamole salsa dip. To perk up plain rice, top with green onions (scallions) and sesame seeds.

Healthy Sauteed chopped onions can enhance the flavor or almost any vegetable dish. Enjoy a classic Italian salad —sliced onions, tomatoes, and mozzarella cheese drizzled with olive oil.

WHFoods Recipes that Feature Onions

5 Spice Onion Soup 7-Minute Healthy Sautéed Onions

Individual Concerns

Onions are not a commonly allergenic food, are not known to contain measurable amounts of oxalates or purines and are also notincluded in the Environmental Working Group's 2010 report "Shopper's Guide to Pesticides" as one of the 12 foods most frequentlycontaining pesticide residues.

Nutritional Profile

The outstanding polyphenol content of onions (including their rich concentration of flavonoid polyphenols) is probably the mostoverlooked nutrient content of these allium vegetable. Among the flavonoids, onions also provide a particularly large amount of quercetin. A wide variety of allyl sulfides are found in onion, including the four major diallyl sulfides: DMS (diallyl monosulfide), DDS(diallyl disulfide), DTS (diallyl trisulfide), and DTTS (diallyl tetrasulfide). Also present are a wide variety of sulfoxides, including (+) S-methyl-L-cysteine sulfoxide (MCSO), (+)-S-(1-propenyl)-L-cysteine sulfoxide (PRENCSO), S-methyl-l-cysteine sulfoxide, S-propyl-l-cysteine sulfoxide, and S-propenyl-l-cysteine sulfoxide.

Onions are a very good source of immune-supportive vitamin C. They are also a good source of enzyme-activating manganese andmolybdenum as well as heart-healthy vitamin B6, fiber, folate, and potassium.

For an in-depth nutritional profile click here: Onions .

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Onions is also available. This profileincludes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins,minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

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of the research on onions' efficacy has been done on animals, so it's unclear how effective they may be in reducing cholesterol inhumans.Blood SugarResearch on how onions affect blood sugar in humans has been more extensive. The sulfur compound called allyl propyl disulphidemay increase insulin production and lower blood glucose levels. An October 2010 preliminary study published in the journal"Environmental Health Insights" found that red onion was effective at reducing blood sugar in diabetics. Glucose readings in type 1diabetics fell about 89 mg/dl in four hours and 40mg/dl in type 2 diabetics within the same time period. More research is needed,but these findings suggest that onion could be helpful in diabetes management.Side Effects

Onions are a popular food throughout the world and are generally safe. Like most things that can be consumed, however, sideeffects exist. This is particularly a concern if you're consuming large amounts of onions daily. Symptoms associated with heartburnmay worsen if you already have this condition. You may be at higher risk for an allergic reaction, such as itchy eyes and a skin rash, if you have asthma. Much of the scientific evidence regarding onions' benefits for cholesterol, blood sugar and other health concernsare still inconclusive, so don't stop taking any medications your doctor prescribes.

Read more: http://www.livestrong.com/article/475598-the-effects-of-onions-on-cholesterol-blood-sugar/#ixzz2Ksj5rZIU

Large Amounts of Onion CAN Lower Blood Sugar!

Several studies have been published describing the antihyperglycemic effect of onions. 5,6 In diabetic patients, the higher the intake

of onion, the lower the level of glucose found during oral or IV (intravenous) glucose tolerance tests. Allyl propyl disulfide (APDS)

appears to lower blood sugar by increasing the amount of free insulin available. APDS competes with insulin (also a disulphide) for

sites in the liver where insulin is inactivated. That means there is more insulin available to help get the glucose into the cells for

metabolism.

Flavonoids are the phytochemicals that help vitamin C in its function and improve the integrity of the blood vessels and in

decreasing inflammation. Onions contain the flavonoid quercetin which is known as a powerful antioxidant. Sources of quercetin

include tea and apples, but research demonstrates that our body absorbs it from onions in twice the amount it does from apples or

tea. Quercetin is known to protect against cataracts, cardiovascular disease and cancer.

Onions seem to provide benefit for some cancers, but not all types. One study shows that as little as one half an onion per day was

associated with a 50% decline in stomach cancer risk.7

Consumption of onions has also been correlated with lower risk of breastcancer by the French.

http://j-poindexter.hubpages.com/hub/Can-Onions-Help-Lower-My-Blood-Sugar-AND-Increase-My-Libido

CAN DIABETICS EAT ONIONS?

Photo Credit Jupiterimages/liquidlibrary/Getty Images

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Whether you use them as a main ingredient, condiment and garnish, onions add flavor to a variety of dishes. Onions are a low-calorie, healthful food to include in your diabetic diet, providing you with fiber, iron, potassium, vitamin C and other micronutrients.Some evidence suggests that certain chemicals in onions may help you maintain blood sugar control.LOW CARBOHYDRATES AND CALORIES

The American Diabetes Association recommends that you eat at least three to five servings of vegetables daily. Adding onions toyour soups, stews, sandwiches, salads and casseroles boosts your vegetable intake without adding a large number or calories orcarbohydrates to your diet. A half cup of chopped spring onions contains 26 calories and 5.9 g of carbohydrates. Storage onions,such as yellow, white or red onions, contain 16 calories and 3.7 g of carbohydrates per half cup.Sponsored LinksThe French Cohen Diet Personalized Weight Loss Coaching with Dr JM Cohen, Nutrition Exper tbon-appetit-diet.belletoday.com.ph SWEET ONIONS

Mild onion varieties, or "sweet" onions, are a seasonal favorite. Compared with storage onions, sweet onions have a higherpercentage of water and a lower concentration of sulfur-containing chemicals that impart onions with their pungency. The sugarconcentration in fresh sweet onions, however, is not significantly higher than that in storage onions. Therefore, you can includesweet onions in your diabetic diet without worrying about them causing a spike in your blood sugar level.FIBER

Like all vegetables, onions contain plant fiber. Spring onions contain slightly less fiber than storage onions, with 1.3 g and 2.1 g perhalf cup, respectively. Dietary fiber helps keep your bowels active, preventing constipation. If you are prone to constipation due todiabetes-related nerve problems, consuming the recommended 25 to 30 g of fiber daily proves especially important. In addition, ahigh-fiber diet may help control your blood cholesterol level, reducing your risk of heart disease.

VITAMINS AND MINERALSOnions contain a moderate amount of vitamin C, or ascorbic acid. A half cup of chopped spring onions provides you with 9.4 mg of vitamin C; a similar serving of storage onions contains 15 mg. Other vitamins found in significant amounts in onions include vitaminsA and K, folate and niacin. Your body also gains an array of minerals from onions, including iron, zinc, magnesium, potassium andphosphorus.BLOOD SUGAR EFFECTS

Onions contain high concentrations of micronutrients called flavonoids, a group of plant-derived chemicals that have many health-related effects on your body. Quercetin is one of the most abundant flavonoids in onions; others include include cysteine and allylpropyl disulphide. Biomedical scientists speculate that flavonoids in onions may affect blood glucose levels. In an October 2010 studypublished in the journal, "Environmental Health Insights," pharmacologist Imad Taj Eldin and colleagues report that consumption of fresh onions reduced blood glucose levels among type 1 and type 2 diabetics. Additional research is need to determine whetheronions may be a useful addition to diabetes nutritional therapy.

Read more: http://www.livestrong.com/article/474394-can-diabetics-eat-onions/#ixzz2KskrbarM

Can Onions Bring down the Sugar Level?

Can Onions Bring down the Sugar Level? Onion is truly a wondrous vegetable as it is used to prepare most dishes in the world. Not only can it be cooked to make deliciousgravy or topping; it is also a great addition to the salad platter. In many of the underdeveloped countries the poor people simplymanage to eat their bread with this raw vegetable to add flavor and make it a complete tasty meal for themselves. But did anyoneknow that besides having other great medicinal properties onions for diabetes are also used? Let’s find out why…

Onions have been used for centuries for many of its commonly known medicinal properties; for example it is beneficial during cough

and cold, diarrhea and is even a great antiseptic. But a recent study has confirmed that onions are also quite beneficial for someonewho has diabetes. There are many reasons to that.

Onions for diabetes are recommended because of its high water content. Water has been known to lower blood sugar levels in thebody.

Onions also have a low carbohydrate content which is beneficial for diabetic patients. This is because diabetics face trouble digestingthe carbs due to their metabolic disorder.

Onions also have a very low sugar level of their own; they have less fat and calorie content as well.

Most of all, onions have a constituent, called Glucoquinine, in them which is known to directly lower the blood sugar levels.

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These uses have been tested in humans or animals. Safety and effectiveness have not always beenproven. Some of these conditions are potentially serious, and should be evaluated by a qualifiedhealthcare provider.

GRADE*

Early study suggests that application of an alcoholic onion extract on the skin may reduce allergicresponses, such as wheals ("hives") and flares. More research is needed in this area.

C

Study using topical onion juice increased hair regrowth in alopecia areata (hair loss) patients,especially women. More research is needed in this area to confirm these results.

C

Early evidence suggests that onion or onion extract prevents cancer, including gastrointestinal,ovarian, skin, and endometrial cancers. Some studies, however, have reported no associationbetween Allium vegetable consumption and incidence of cancer (particularly breast and lung cancer).More research is needed before a conclusion can be made.

C

One clinical trial found that fresh onion significantly decreased serum glucose (blood sugar) levels indiabetics. More research is needed in this area to confirm these results.

C

Early evidence suggests that consumption of onions and other vegetables belonging tothe Alliumgenus may reduce the risk of heart attack. More well designed studies are needed before aconclusion can be made.

C

Onion-olive oil capsules may help lower blood pressure, although additional research is needed tomake a firm conclusion.

C

Research in humans found that onion may have an effect on blood serum triglyceride, betalipoproteincholesterol and phospholipid levels. More research is needed in this area to confirm these results.

C

Several trials have been conducted using combination products that include an onion extract. Thesestudies have investigated onion's potential role in scar healing in adults and children, specifically dueto injuries from laser tattoo removal or surgery. The overall results are mixed, and more research isneeded to make a conclusion.

C

* Key to grades

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A: Strong scientific evidence for this useB: Good scientific evidence for this useC: Unclear scientific evidence for this useD: Fair scientific evidence for this use (it may not work)F: Strong scientific evidence against this use (it likley does not work)

Tradition / TheoryThe below uses are based on tradition, scientific theories, or limited research. They often have not beenthoroughly tested in humans, and safety and effectiveness have not always been proven. Some of theseconditions are potentially serious, and should be evaluated by a qualified healthcare provider. There may beother proposed uses that are not listed below.

Aging, anthelmintic, antibacterial, antifungal, anti-inflammatory, antimicrobial, antimutagenic,antioxidant, antiparasitic, antiplatelet (blood thinning), antiseptic, antiviral, arthritis, asthma,atherosclerosis (hardening of the arteries), baldness, bee stings, behavior (animal), benign prostatichypertrophy (BPH), cataract, chilblains (inflammation of the hands and feet caused by exposure tocold and moisture), conjunctivitis, convulsions, coronary heart disease, cough, depression, diabetic

nephropathy, digestion (prebiotic), digestive stimulant, exercise recovery, eye diseases (loa loa), eyeinflammation, food preservative, gastrointestinal disorders, gout, hemophilia, immuneenhancement, influenza, insecticidal, insomnia, irritable bowel syndrome (IBS), kidney dysfunction,leukemia, lice, liver protection, malaria, memory enhancement, neonatal disorders (asphyxia),neurodegenerative disorders, neuroprotection, obesity, osteoporosis, prostate conditions, scurvy,sinusitis, soft tissue injury (torn ligaments and tendons), sore throat, spermatogenesis, sunprotection, tardive dyskinesia, thrombosis (blood clot), thyroid disorders, wound healing, wounds(stingray), yeast infections.

Dosing

Adults (over 18 years old)

There is currently no proven effective medicinal dose of onion in adults. For diabetes, a diet supplemented with 20 grams of fresh onion three times daily has been taken by

mouth. For high blood pressure, four onion-olive oil maceration capsules have been taken by mouth daily for

one week. For scars, the following has been used: Mederma® (Merz Pharmaceuticals, Greensboro, NC, USA)

applied to the skin three times daily for eight weeks; an onion gel extract applied to the skin threetimes daily for one month or for 10 weeks; Contractubex® gel (10% onion extract, 50IU of sodiumheparin per gram of gel, and 1% allantoin) rubbed into scars 1-4 times daily for up to six months.

For alopecia areata, Australian brown onion juice has been applied to areas of hair loss twice daily

for two months. For determination of allergies, onion juice solution in 45% ethanol has been injected into the skin

followed by an undiluted onion solution being applied to the skin at the injection sites.

Children (under 18 years old)

There is currently no proven safe or effective medicinal dose of onion in children. For scars, Contractubex® gel (10% onion extract, 50IU of sodium heparin per gram of gel, and 1%

allantoin) has been rubbed into scars 1-4 times daily for up to six months.

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SafetyThe U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is noguarantee of strength, purity or safety of products, and effects may vary. You should always read productlabels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speakwith a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediatelyif you experience side effects.

Allergies

Avoid in individuals with a known allergy or hypersensitivity to onion ( Allium cepa ) or itsconstituents. In some individuals, handling onion bulbs has caused skin rash, painful tingling in thefingers, or a reddening of the skin.

Side Effects and Warnings

Onion is likely safe when consumed in food amounts and when onion extract is applied to the skinfor scar healing.

The primary adverse effects associated with onion are dermatologic (pemphigus, a chronic blisteringdisease, and skin rash) and gastrointestinal (heartburn, dyspepsia (upset stomach), gastric acidity,and gastroesophageal reflux). Swelling and ulceration of the eye have been reported from handling

onion. Bronchial asthma from onion has been reported in children. Large amounts of onion mayhave toxic effects. Some studies have demonstrated contamination of onion with antibiotics, heavymetals, and microbes.

Onion should be used cautiously in patients with hematologic (blood) disorders or takinganticoagulants or antiplatelets (blood thinners), in patients with diabetes or hypoglycemia (high orlow blood sugar) or taking agents that affect blood sugar, and in patients with hypotension (lowblood pressure) or taking agents that lower blood pressure. In clinical studies, onion has been foundto lower blood pressure in both patients with and without hypertension (high blood pressure).

Use cautiously in patients with gastrointestinal disorders as onion may worsen some conditions. Use cautiously in patients with high cholesterol since although most studies suggest that onion may

have favorable effects on cholesterol levels, some studies have found that onion may increasecholesterol.

Use cautiously in patients with or prone to cancer, since in limited study onion was associated withan increased risk of colon and stomach cancer.

Onion may interfere with the way the body processes certain drugs using the liver's "cytochromeP450" enzyme system. As a result, the levels of these drugs may be decreased in the blood, andreduce the intended effects. Patients taking any medications should check the package insert andspeak with a qualified healthcare professional, including a pharmacist, about possible interactions.

Use cautiously with p-glycoprotein substrates or cyclosporine. Avoid in patients who are allergic or hypersensitive to onion or plants in the Lilaceae family.

Anaphylaxis has been reported in sensitive individuals. Work-related allergy has been reported. Avoid if pregnant or breastfeeding in medicinal doses.

Pregnancy and Breastfeeding

Onion, in medicinal amounts, is not recommended in pregnant or breastfeeding women due to alack of available scientific evidence.

Interactions

Interactions with Drugs

Cepae extract from onions, heparin, and allantoin may improve healing of injuries incurred duringlaser tattoo removal or surgery.

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Meals including onion have induced heartburn, dyspepsia (upset stomach), gastric acidity, andgastroesophageal reflux in clinical trials. Use onion cautiously with antacids.

Allium plants, such as onion, may have antibiotic effects, and may have additive effects when usedwith other antibiotics.

Onion may increase the risk of bleeding when taken with drugs that increase the risk of bleeding.Some examples include aspirin, anticoagulants ("blood thinners") such as warfarin (Coumadin®) orheparin, anti-platelet drugs such as clopidogrel (Plavix®), and non-steroidal anti-inflammatory drugs(NSAIDS) such as ibuprofen (Motrin®, Advil®) or naproxen (Naprosyn®, Aleve®).

Onion may lower blood sugar. Caution is advised in patients with diabetes (high blood sugar) or

hypoglycemia (low blood sugar), and in those taking drugs that affect blood sugar. Serum glucoselevels may need to be monitored by a qualified healthcare professional, including a pharmacist, andmedication adjustments may be necessary.

Onion and onion essential oil may prevent fat-induced increases in serum cholesterol. Use cautiouslywith cholesterol-lowering medications.

Onion or onion extract may have anticancer effects. Use cautiously when taken with medications toprevent or treat cancer.

Onion may lower blood pressure; use cautiously with blood pressure medications. Onion may inhibit bone resorption; use cautiously with osteoporosis agents. Onion may interfere with the way the body processes certain drugs using the liver's "cytochrome

P450" enzyme system. As a result, the levels of these drugs may be increased or decreased in theblood, and may cause increased or decreased effects or potentially serious adverse reactions.

Patients using any medications should check the package insert, and speak with a qualifiedhealthcare professional, including a pharmacist, about possible interactions.

Onion may also interact with allopurinol, antidepressants, antifungals, anti-inflammatory agents,hormonal agents, nicotine, p-glycoprotein-regulated agents, simvastatin, triamcinolone, and uridinediphasophate glucuronosyl transferase substrates.

Interactions with Herbs and Dietary Supplements

Allium plants, such as onion, may have antibiotic effects, and may have additive effects when usedwith other antibiotic herbs.

Onion may increase the risk of bleeding when taken with herbs and supplements that are believed toincrease the risk of bleeding. Multiple cases of bleeding have been reported with the use of Ginkgo

biloba , and fewer cases with garlic and saw palmetto. Onion may lower blood sugar. Caution is advised in patients with diabetes or hypoglycemia, and inthose taking herbs or supplements that affect blood sugar. Serum glucose levels may need to bemonitored by a qualified healthcare professional, including a pharmacist, and doses may needadjustment.

Onion or onion extract may have anticancer effects. Use cautiously with herbs and supplementstaken to prevent or treat cancer.

Onion and onion essential oil may prevent fat-induced increases in serum cholesterol; use cautiouslywith herbs and supplements taken for cholesterol.

Onion may decrease systolic and diastolic blood pressure; use cautiously if taking herbs orsupplements that lower blood pressure.

Onion may inhibit bone resorption; use cautiously with herbs or supplements taken for osteoporosis. Onion may interfere with the way the body processes certain herbs or supplements using the liver's

"cytochrome P450" enzyme system. As a result, the levels of other herbs or supplements maybecome too high or too low in the blood. It may also alter the effects that other herbs orsupplements possibly have on the P450 system.

Onion may also interact with antidepressants, antifungals, anti-inflammatory herbs andsupplements, antioxidants, beta-carotene, fish oil, green tea, lecithin, p-glycoprotein-regulated herbsand supplements, hormonal herbs and supplements, selenium, soybean oil, and uridine diphosphateglucuronosyl transferase substrates.

http://www.goodearthnaturalfoods.net/ns/DisplayMonograph.asp?storeID=QLJS5N5JSASR2LHC0G03N0ET95QT2S43&DocID=bottomline-onion

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Red Onion and Adventurous Fiber Foods - To Lower Blood Sugar levelsPosted by Medicine for health at 3:34 AM Labels: herbal , natural medicine

DIABETES mellitus (DM) is often called the laity "diabetes", is a disorder that has the characteristics of high

blood sugar levels. Diabetes means "flowing hold" because the sufferer is always drinking and in large quantities, then keep the form

of urine flow urine alias. While mellitus means "sweet", because urine contains glucose, aka sufferer's blood sugar that taste sweet.

IN essence, Council of Ministers due to the hormone insulin that people with inadequate or ineffective, so can not work normally. In

fact, the normal person, insulin has a major role regulate blood sugar levels; approximately 60-120 mg / dl in the fasting state, and

below 140 mg / dl at two hours after eating.

There are two categories of the most common DM, ie diabetes type 1 and type 2 diabetes. Diabetes type 1, DM diidap by 5-10

percent of patients, usually occurs in children or young adults. While type 2 diabetes, DM diidap by 90-95 per cent of all people with

diabetes, increase in number, especially in minority populations.

Diabetes is found in all populations and age groups, but the increase in the number of patients in the elderly group (elderly) and

people were black, Hispanic, Native American, and Asian people.

The Congressionally-Established Diabetes Research Working Group (1999) reported that although deaths due to diseases of cancer,

stroke, and cardiovascular disease tend to decrease since 1988, mortality due to diabetes increased by about 30 percent. The

average life expectancy of people with diabetes on average 15 years shorter than those who did not suffer.

In Indonesia, especially in the urban community, diabetes, a disease classified as prominent today.

Waspadji research in 1982 found that 1.7 percent of patients have diabetes in Jakarta, and in 1992 climbed to 5.7 percent.

Epidemiological studies in Depok in 2001, cooperation Perkeni (Association endocrinologist Indonesia) and the Ministry of Health,

the number of people with diabetes have 6.2 percent. (Kompas, 5 November 2001). Most diabetes cases found in Indonesia in

Manado which reached 6.1 percent. (Kompas, May 29, 2002).

Based on 1998 WHO records, the number of diabetics in Indonesia ranked the 6th largest in the world after India, China, Russia,

Japan, and Brazil. The number of diabetics in Indonesia is expected to increase to 12 million people in the year 2025. The increase of

250 percent of 5 million people in 1995 took place with increasing elderly population and changing life styles, ranging from the types

of food consumed to reduced physical activity.

Over the centuries, more than 400 plants successfully identified as a "drug" diabetes. In Europe, Asia, and the Middle East, raw

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onion has long become a favorite choice of food to control blood sugar. In Puerto Rico, Cuba, and Santo Domingo, pariah been

widely used as a "medicine" for traditional diabetes.

Recent studies show that consumption of foods high in fiber, particularly soluble fiber, may improve control of blood sugar in type 2

diabetes. The study was conducted by Dr. Manisha Chandalia and colleagues from Medicine Section and the Center for Human

Nutrition, University of Texas Southwestern Medical Center, Dallas, United States.

Efficacy of tolbutamide in the red onion

Shallots have long occupied an honored place in medicine as "medicine" of diabetes. Modern research shows, red onions have a

"power" lowering blood sugar, and power have on levels found in food.

Indian researchers who make gifts of red onion, both in the form of onion juice and "round" alias is still intact, for 25-200 grams of

the subjects studied, found that more and more onion given, the greater the blood sugar decreases. There was no difference

between raw red onion and red onion that has been boiled.

According to the theory of the research team, red onion affect sugar metabolism in the liver, or the release of insulin metabolism,

and / or prevent the destruction of insulin. "Agent" who may have the ability of hypoglycemia, lower blood sugar levels, it is active

allyl propyl disulfide and allicin. Experimental and clinical evidence suggests that allyl propyl disulfide lower blood sugar by

increasing the "lifetime" (lifespan) of insulin.

In fact, already since the year 1923 scientists detect the presence of depressor blood sugar in the onion, and in the 1960s,

researchers managed to isolate compounds of onion antidiabetes which works similarly to the general antidiabetes pharmaceutical

drugs, known as tolbutamide, which is often used to reduces blood sugar levels. How it works is that tolbutamide stimulates insulin

synthesis and expenses. In guinea pigs, onion extract showed, 77 percent as effective as standard dose of tolbutamide.

Other research results show, red onion have the effect of lowering blood sugar and fat. Therefore, it is recommended to add t he red

onion into every meal. Shallots can be used after a meal in the amount of free.

Soluble fiber in natural foods

High levels of blood sugar is a major problem in diabetes. Research shows that the fiber has a strong effect on blood sugar control.

In the study conducted Chandalia et al, 13 with type 2 diabetes were asked to follow two diets, each for six weeks. The first diet is a

diet that contains moderate amounts of fiber (total fiber, 24 g; 8 g fiber, 16 g of soluble and insoluble fiber), as recommended

American Diabetes Association. Meanwhile, the second diet is high fiber diet (50 g total fiber, each 25 g fiber, soluble and insoluble

fiber) containing the full composition of natural food fiber.

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Both diets, prepared in the kitchen of research, containing macro nutrients and energy are the same (see Table). Chandalia et al then

compared the effects of these two diets to control blood sugar and blood fat levels.

The result? Patient-diabetics who consume 50 g total fiber per day, equal to 7 to 8 servings of fruits and vegetables, high fiber diet

aliases have blood sugar levels lower and more stable than-diabetic patients who consumed moderate fiber diet. High-fiber diet also

lowered blood total cholesterol level of about 7 percent.

How precise mechanisms high-fiber diet can improve blood sugar control, is not clear. However, it is thought to be caused by a type

of soluble fiber gum and pectin that can slow gastric emptying, and even slow down or reduce the absorption of blood sugar.

Chandalia et al study also showed that the intake (intake) high soluble fiber may be achieved by eating natural foods which are full

of fiber. High-fiber diet and little side effects were well received by the patient. Therefore, to increase consumption of fiber, the

people with diabetes are encouraged to eat natural foods full of fiber compared with fiber preparations or supplements.

Laden foods fiber used for high-fiber diet in the study Chandalia and friends is a dish of fruit cocktail, fresh oranges, fresh pineapple,

fresh papaya, peaches (peaches) fresh cherries, fresh tomatoes, corn, zucchini, green beans, whole-wheat bread, and oatmeal

(oatmeal and oat bran). Fruit, especially citrus and pineapple, green beans, and oatmeal is a source of soluble fiber is good.

Nurfi Afriansyah, Researcher at the Center for Nutrition and Food Research & MOH

Source: Kompas, Tuesday, February 11, 2003

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