I had never heard this!!! PLEASE READ TO THE END: IMPORTANT
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.
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 all you love and care about.
Cara alami merebus daun singkong agar hasilnya lebih hijau dan lebih (cepat)
empuk adalah dengan merebus daun singkong dalam air seperlunya menggunakan panci
terbuka. Dengan dibuka, asam yang terbentuk selama perebusan akan "terbang",
tidak lagi bercampur dengan air perebus. Kalaupun ada nutrisi yang hilang
menguap, umumnya hanya vitamin seperti vitamin B - yang justru bukan menjadi
kandungan utama daun singkong.
Untuk mempercepat pengempukan daun
singkong rebus, kita bisa meniru cara yang aman yang dilakukan oleh nenek kita dulu. Misalnya dengan
memasukkan beberapa sendok makan atau garpu ke dalam rebusan. Tujuannya adalah
untuk meningkatkan suhu air perebus.
TIDAK DIANJURKAN untuk
menambahkan soda kue ke dalam rebusan daun singkong seperti yang sering dilakukan masyarakat
dengan tujuan [1] menjadikan warna daun singkong lebih hijau, dan [2] daun
singkong lebih (cepat) empuk.
KARENA :
Kondisi alkalin tinggi akan merusak jaringan
daun singkong, yakni kandungan serat kasar dan pektin (jenis serat larut),
sehingga teksturnya menjadi lebih (cepat) empuk. Bersamaan dengan itu,
klorofilnya pun ikut terurai, sehingga warnanya menjadi lebih hijau. Dengan kata
lain, daun singkong rebus empuk yang kita nikmati itu kualitas serat dan pigmen
antioksidannya sudah sangat berkurang. Kemungkinan banyak mineralnya pun ikut
terbuang bersama air perebusnya, terutama zat besi dan kalsium - yang
kandungannya cukup tinggi dalam daun singkong.
Kita tahu bahwa Glutamat (misalnya Ajinomoto dan bumbu penyedap lainnya) kurang baik bagi kesehatan, karena mengandung zat yang dapat membahayakan kesehatan bila dikonsumsi secara terus menerus.
Sebagai pengganti rasa glutamat, kita dapat membuat sendiri bumbu penyedap masakan, dengan cara yang sederhana namun sangat aman dan sehat. Bumbu Penyedap Masakan buatan sendiri ini akan mengeluarkan aroma alami bila kita bubuhkan pada masakan sup ayam dan masakan lainnya.
Bahan² yang dibutuhkan:
- 1 buah bongkol seledri
- 2 tangkai Lauch (daun bawang besar)
- 4 buah tomat
- 3 buah bawang bombai
- 5 buah wortel
- 1 ikat Peterselie keriting
- sedikit garam
Caranya:
1) Semua bahan diatas dipotong kecil-kecil.
2) Lalu blender semua sampai halus.
3) Tuang kedalam backform.
4) Masukkan backform ke dalam backoven.
5) Keringkan selama 8 jam dengan temperatur panas 75°C.
6) Setelah kering, keluarkan.
7) Tumbuk hingga halus menjadi bubuk.
8) Simpan dalam botol yang bersih.
Bubuk sudah siap dipakai sebagai bumbu penyedap masakan.
Selamat mencoba!
Sekarang kita semakin tahu dan sadar bahwa
GLUTAMAT adalah racun .. yang sedap!
