Green onions - treatment for virus diseases

Garlic and onions contain allicin, a substance that prevents respiratory virosis. And, as spring comes and nesuferitele viruses, several threads of onion or green garlic daily will not hurt anyone!

A bundle of green onions or garlic gives a special flavor of spring salads. Specific flavor of these vegetables is due to a substance allicin, recognized for antibacterial cleanser, expectorant. Because allicin, onion and garlic are among the oldest natural remedies for prevention and treatment of respiratory virus diseases. It also demonstrated that allicin has anticoagulant properties. Thus, onion and garlic can prevent the formation of thrombosis (obstruction of a blood vessel by a clot). At the same time, consumption of onions and garlic help to lower blood cholesterol and triglycerides and prevent cardiovascular disease.

CONTENT. 100 g onions provides 23 calories, 2 g dietary fiber, 260 mg potassium, 26 mg vitamin C, 39 mg calcium, 54 mcg folate. Nutritionists consider quercitina onion and content. "Quercitinaeste a powerful antioxidant role in combating circulatory disorders, cardiovascular disease and cancer," said Prof. Dr. George Mencinicopschi, director of the Institute of Food Research. Green Garlic calorii/100 gives us about 30 g, while the land is very rich in calories (98 calorii/100 g). No but never eat 100 grams of dried garlic, so we should not worry because calories. 100 g of garlic also contain 8 g protein, 16 g sugar, 620 mg potassium, 25 mg magnesium, 19 mg calcium, 2 micrograms of selenium, 2 mg iron. "Garlic is shown to stimulate immunity in controlling high blood pressure and fight infection by Helicobacter pylori, the etiologic agent of gastritis, ulcers and stomach cancer," says Prof. Dr. George Mencinicopschi. Many people avoid onions and garlic because of body odor. There is a solution for the smell! If you eat onions or garlic and want to freshen your breath, chew a few leaves of parsley or mint.


Onions and garlic are two of the foods with strong anticancer properties. Researchers at the National Institute for the Study of Cancer in the United States of America have shown that these two vegetables lower risk of prostate cancer in men. According to them, 5-6 g of onion or garlic daily decreases the risk of cancer by more than 50%. Anticancer properties of onions and garlic sulfur compounds is due, in part, and allicin.
It was found also reduce the incidence of lung cancer in smokers who eat garlic and onions daily. Protective role is due to all allicin, which removes some of the negative effects of smoking.