3: The Future of Processed Foods

New day, new social wellness media trend circulating around the internet.

But are they fact or fiction?

Why drinking onion water is one trend to skip

Missed this cultural moment?

alt

Youre in the clearbut heres the backstory on the onion water trend.

Basically, onions started making their way into many-a-TikTok a couple of years ago and never went away.

That said, if you really love the flavor of onions, read on.

Photography of a apple juice in glasses and apples in a wicker basket on wooden table

registered dietitian and nutrition educator withFresh Communications

Onion water still has plenty of potent health perksif youre into that sort of thing!

To be honest, the thought of drinking onion water sounds pretty off-putting, she says.

That said, if you really love the flavor of onions, read on.

red pigment in a wooden spoon

Onion water still has plenty of potent health perksif youre into that sort of thing.

One large onion contains about11 milligrams of vitamin C.

2.

One large onion has about 219 milligrams of potassium.

alt

In fact, avitamin B deficiencymight be one reason why you feel,well, blah.

It has also been shown to protect the brain to helpprevent Alzheimers2and other neurodegenerative disorders.

Onions help fight inflammation

The nutrition onions possess translates to improved health outcomes from many different angles.

Cropped shot of young woman shopping in the dairy section of a supermarket. She is reading the nutrition label on a container of fresh organic healthy natural yoghurt

registered dietitian and nutrition educator withFresh Communications

These prebiotic properties come from the soluble fiber that onions contain, also aiding in healthy digestion.

Additions research on onions:

Should you start drinking onion water?

Still: Hard pass for me, but you do you!

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

That said, one quick nutrition lesson about infused waters.

Any side effects of onion waterother than the bad breath?

Thats to say, its not a punch in offood thatll make a cold worse.

Two cups with coffee and green tea on a beige background.

So, when down bad with a cold, a cup of onion water wont hurt.

Plus, staying on top of your immunity on the day-to-day can also help prevent future illness.

One of our favorite ways to do so?

Add inimmune-boosting smoothie ingredientsinto our daily morning routines.

Slimestad, Rune et al.

Onions: a source of unique dietary flavonoids.Journal of agricultural and food chemistryvol.

55,25 (2007): 10067-80. doi:10.1021/jf0712503

Khan, Haroon et al.

Neuroprotective Effects of Quercetin in Alzheimers Disease.Biomoleculesvol.

30 Dec. 2019, doi:10.3390/biom10010059

Matheson, Eric M et al.

16,4 (2009): 756-9. doi:10.1097/gme.0b013e31819581a5

Brull, Verena et al.

114,8 (2015): 1263-77. doi:10.1017/S0007114515002950

Ebrahimi-Mamaghani, Mehranghiz et al.

40,4 (2014): 1067-76. doi:10.1111/jog.12311

Galavi, Amin et al.

The effects ofAllium cepaL.

(onion) and its active constituents on metabolic syndrome: A review.Iranian journal of basic medical sciencesvol.

24,1 (2021): 3-16. doi:10.22038/ijbms.2020.46956.10843

Putta, Swathi et al.

Preventive and Therapeutic Potentials of Anthocyanins in Diabetes and Associated Complications.Current medicinal chemistryvol.

25,39 (2018): 5347-5371. doi:10.2174/0929867325666171206101945

Nicastro, Holly L et al.

Garlic and onions: their cancer prevention properties.Cancer prevention research (Philadelphia, Pa.)vol.

8,3 (2015): 181-9. doi:10.1158/1940-6207.CAPR-14-0172

Turati, Federica et al.

58,9 (2014): 1907-14. doi:10.1002/mnfr.201400169

Tsuboki, Junko et al.

Onionin A inhibits ovarian cancer progression by suppressing cancer cell proliferation and the protumour function of macrophages.Scientific reportsvol.

2016, doi:10.1038/srep29588

Turati, Federica et al.

Allium vegetable intake and gastric cancer: a case-control study and meta-analysis.Molecular nutrition & food researchvol.

59,1 (2015): 171-9. doi:10.1002/mnfr.201400496

Beigoli, Sima et al.

Got it, you’ve been added to our email list.