Wednesday, 8 January 2014

LEFT OVER ONIONS ARE POISONOUS


ONIONS!
In 1919 when the flu killed 40 million people there was this Doctor that visited 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.

LEFT OVER ONIONS ARE POISONOUS

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 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'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 everyone you care for...

11 comments:

Anthony Wayne Haines said...

Very interesting read and I must put this to the test as members of my family always seem to catch it.

almsolek said...

Let us never forget Benghazi.

benjibass said...

This is almost true, but it's not. Onions are not magical magnets for viruses and bacteria that will absorb your illnesses or keep you from getting sick.

However, onions can be a good medium for bacterial growth, a bit like a petri dish if you think about it. So once bacteria is introduced it will colonize to varying degrees based on the environment and the behavior of the bacteria itself.

Actual Truth: Practice good food-handling and don't trust your health to an onion.

Bean said...

A few things:

"...he did find the flu virus in the onion. It obviously absorbed the bacteria..."
A virus is not a bacteria. If the author doesn't understand this most basic scientific fact, then why should we believe any of these other statements are credible?

"He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator"
As the previous commenter states, good food handling is key. Don't contaminate your onions, or other food.

"it is dangerous to cut an onion and try to use it to cook the next day"
Heat kills bacteria.

Lastly, bacteria or viruses are not a "poison."
(I understand, it was probably written this way for click baiting - worked on me)

Anonymous said...

I really like onions, but I"ve noticed some time ago that on several occasions after eating at breakfast restaurants and having onions in either omelets or hash browns , I would feel sick afterwards. I have since stopped ordering onions and have not had the problem.

Nefreit said...

I love onions and slice them and put the rest in a bag in the fridge. I have done it all my life. I think they keep fine if not left for too long.

Anonymous said...

I have used onions which have been previously sliced and refrigerated for several days without any adverse effects. I've done this for the past 40-50 years.

Anonymous said...

What a bunch of hog wash and BS.

National Onion Association said...

Part of this widely circulated claim stems from a wives tale dating back to the 1500's. Cut onions are not poisonous and will not prevent the flu.

The only truth in this claim is that dogs/cats should not eat onions, they can be toxic to pets.

For more information about the false nature of this claim, please visit http://www.onions-usa.org/faqs/onion-flu-cut-myths

Leody B Miranda said...

A prevalent Internet claim suggests that, once cut, onions quickly become a magnet for disease and bacteria. (Jostein Hauge/iStock)
A prevalent Internet claim suggests that, once cut, onions quickly become a magnet for disease and bacteria. (Jostein Hauge/iStock)

Onions are a kitchen staple. To many cooks, they are as essential as salt and pepper. But does this common vegetable have a dark side? Do leftover onions act as a sponge for illness and bacteria?

The Internet seems to think so. Email chain messages and social media memes have been warning for years that once you cut open an onion it becomes dangerous virtually overnight. One widely circulated message claims that cut onions become “highly poisonous” because they “create toxic bacteria, which may cause adverse stomach infections because of excess bile secretions and even food poisoning.”

Another prevalent piece of Internet onion advice involves a charming anecdote from the 1919 influenza epidemic: In a community where everyone else has fallen ill, a doctor finds a family who has managed to avoid getting sick by leaving cut onions around the house. When the doctor examines the family’s onions under a microscope, he finds a trace of the flu virus—proof that onion’s illness-absorbing power saved the day.

The author’s source for this tale is an unidentified hairdresser, but the basic idea has been around a long time.


I tell consumers that it is all a hoax.
— Marianne H. Gravely, U.S. Department of Agriculture's Meat and Poultry Hotline

Leody B Miranda said...

A prevalent Internet claim suggests that, once cut, onions quickly become a magnet for disease and bacteria. (Jostein Hauge/iStock)
A prevalent Internet claim suggests that, once cut, onions quickly become a magnet for disease and bacteria. (Jostein Hauge/iStock)

Onions are a kitchen staple. To many cooks, they are as essential as salt and pepper. But does this common vegetable have a dark side? Do leftover onions act as a sponge for illness and bacteria?

The Internet seems to think so. Email chain messages and social media memes have been warning for years that once you cut open an onion it becomes dangerous virtually overnight. One widely circulated message claims that cut onions become “highly poisonous” because they “create toxic bacteria, which may cause adverse stomach infections because of excess bile secretions and even food poisoning.”

Another prevalent piece of Internet onion advice involves a charming anecdote from the 1919 influenza epidemic: In a community where everyone else has fallen ill, a doctor finds a family who has managed to avoid getting sick by leaving cut onions around the house. When the doctor examines the family’s onions under a microscope, he finds a trace of the flu virus—proof that onion’s illness-absorbing power saved the day.

The author’s source for this tale is an unidentified hairdresser, but the basic idea has been around a long time.


I tell consumers that it is all a hoax.
— Marianne H. Gravely, U.S. Department of Agriculture's Meat and Poultry Hotline