When we "peel open" the heart of onions layer by layer as we sing in the song, we often cry and be surprised. This is because the allicin and onion allicin evaporate as the epidermis is damaged, which has strong irritation to our eyes and respiratory mucosa, which in turn leads to the body's instinctive reactions such as crying, coughing, and sneezing. Therefore, many friends who do not eat onions think that if the onions are not so choking, they might be more acceptable.
But in fact, allicin and allicin are first-class antibacterial and anti-inflammatory substances. It is these stimulating ingredients that provide onions with anti-cancer, antibacterial and digestive effects. Compared with spicy flavors, this is obviously more beneficial than disadvantages.
So, eating more onions will be of great benefit to the body. However, during cooking and matching, you should also pay attention to reasonable choices. If you match the ingredients that are naturally "untreated", it may be counterproductive. These 3 common sense when eating onions, please remember them in mind.
1. Ingredients that are not suitable for eating with onions
The main substance that onions are prone to "fighting" is oxalic acid, which contains a large amount. Therefore, foods that are prone to conflict with oxalic acid are not suitable for eating together.
For example, kelp, which contains relatively rich iodine and calcium. If it enters the human body at the same time, there is a certain probability that it will form the insoluble substance calcium oxalate . If it is not controlled, these precipitates will accumulate in the digestive tract and evolve into stones, causing a lot of trouble to people. Similar foods such as shrimp, shrimp skin, etc.
In addition, high-protein foods are not recommended to be paired with onions, because oxalic acid will affect the digestion and absorption of protein , especially fish protein, which is more susceptible to this interference.
Onions should not be eaten with honey. According to experience, the two may combine to produce certain complex compounds, causing harm to the eyes and affecting the normal development of vision.
2. People who are not suitable for eating onions
People with poor eyesight and eye diseases should eat less onions, and also reduce the intake of similar foods such as onions, ginger and garlic, etc., otherwise it may aggravate the condition and worsen vision.
. Onions themselves are hot and spicy, so friends with yin deficiency or hot constitution are not suitable for eating onions in large quantities.
If you suffer from liver and kidney diseases, you should also reduce the consumption of onions. Because onions are rich in phosphorus elements, but patients with poor metabolic ability are prone to excessive aggregation, further increasing the burden on the liver and kidneys.
3. How to eat onions better
Common onion cooking methods include boiling, braised, cold salad, etc. Judging from the degree of nutrient retention, cold salmon is undoubtedly the best choice, and the onion itself is simple to handle. Peel and cut into pieces and pour it on sauce and vinegar to eat. It can be said that it is the first choice. Although braised and fried and fried methods can lead to nutrient loss, they can make the onions have a softer and richer taste. You can also try it.
In addition, you can also store more onions as ingredients in daily life and put some when stir-frying dishes. This will not only make the finished dish more beautiful, but also enrich the nutrients. It can be said that you can kill multiple birds with one stone.
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