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Old 02-24-2012, 10:04 AM   #1
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Food for thought

Anybody have any info on this?

I read this with interest....did not research it, but, its "food" for thought.

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 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 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. 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.... 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

Thanks for the reminder. I don't know about the
farmers story.... But, I do know that I contacted pneumonia and
needless to say I was very ill... I came across an article that said
to cut both ends off an onion put it 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, 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's 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.. 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 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 quaint essential picnic,
with the bowl of potato salad sitting on the table and how everyone
blames the mayonnaise when someone gets sick.

Ed says that when food poisoning is reported, the
first thing the officials look for is when the 'victim' last ate
ONIONS and where those onions came from (in the potato salad?). Ed
says it's not the mayonnaise (as long as it's not homemade Mayo) that
spoils in the outdoors. It's probably the Onions, and if not the
onions, it's the POTATOES.

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 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

Joe & Annette

2002 Monaco Windsor 40PBT, 2013 Honda CRV AWD
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Old 02-24-2012, 01:28 PM   #2
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If this were true I'd have been dead long ago, always save half onions in the fridge in a baggie, sometimes for several days.

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Old 02-24-2012, 01:32 PM   #3
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So do we, is this safe even refrigerated?
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Old 02-24-2012, 01:40 PM   #4
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So, an onion a day might keep the doctor away? But a day old un-refrigerated onion is trouble.

I think I got it.
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Old 02-24-2012, 01:47 PM   #5
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Knew there was a reason hubby and I eat onions with almost everything..lol
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Old 02-24-2012, 02:00 PM   #6
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"Ed says that when food poisoning is reported, the
first thing the officials look for is when the 'victim' last ate
ONIONS and where those onions came from (in the potato salad?). Ed
says it's not the mayonnaise (as long as it's not homemade Mayo) that
spoils in the outdoors. It's probably the Onions, and if not the
onions, it's the POTATOES.

Hate to be a spoilsport, but most cases of food borne illness are caused by the food preparer not washing their hands after using the bathroom, or from a contaminated kitchen surface (think-raw chicken on the cutting board).Most foods, except low pH or high salt or sugar foods are susceptible to contamination in this way.

Food pathogens rarely are just floating around in the atmosphere.

And yeah, I've got one of those "food chemistry whiz" degrees too- plus a couple decades in dairy manufacturing.
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Old 02-24-2012, 02:12 PM   #7
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This from snoopes.com about this issue.

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Discovery is seeing what everyone else has seen and thinking what no one else has thought.
If you want to see what man made go East; if you want to see what God made go West.
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