Do you know? Open the door | Be careful! Excessive consumption of this kind of food can cause acute gastrointestinal bleeding

Written by: Han Xiaoli, Chief Physician, Executive Director of Xinjiang Nutrition Society, Director of Clinical Nutrition Department of Urumqi Friendship Hospital

Reviewer: Ding Yusong, Associate Professor, Vice President of Xinjiang Nutrition Society, Director of Toxicology Teaching and Research Section, School of Public Health, Xinjiang Medical University

In recent years, "health preservation" has become a hot topic of concern to everyone, but sometimes being too eager may bring unnecessary trouble or even backfire.

There was a man in his 40s who wanted to lower his blood lipids through diet. He made a diet plan to eat one raw onion every day, half an onion each at noon and in the afternoon. After persisting for nearly a week, he developed gastrointestinal discomfort in the morning of the sixth day, nausea, vomiting, diarrhea, palpitations after vomiting, and sweating, and was admitted to the hospital for emergency treatment. The test results showed: positive stool occult blood, gastroscopy showed: gastric ulcer. The diagnosis upon admission: upper gastrointestinal bleeding. Is this really the onion's fault? In fact, it was caused by the man eating too much raw onion without knowing that he had a history of gastric ulcer.

The ancients said: "Everything should be done in moderation." No matter how good the food is, it should not be consumed in excess, so health preservation should not be rushed! Raw onions do have a certain irritating effect on the gastric mucosa. The organic acids, allicin, sulfur-containing substances and other ingredients in them may increase gastric acid secretion, leading to mucosal inflammation, and then causing stomach pain. Especially for patients with digestive system diseases, such as gastric inflammation or ulcers, the stimulation of the pungent ingredients after eating onions will directly aggravate the symptoms.

In addition, people with weak spleen and stomach may also experience stomach pain, bloating, acid reflux or nausea after eating onions. Generally speaking, raw onions are more irritating to the stomach, so it is recommended to avoid eating them on an empty stomach. For patients with poor gastrointestinal function, they should avoid eating raw onions, and they should not eat raw onions on an empty stomach. Eating onions after cooking will greatly reduce the irritation to the stomach.

The efficacy of onion is not limited to lowering blood lipids. It is a truly global vegetable with extremely high nutritional value and outstanding efficacy. It can be called the "all-rounder" in the vegetable world. Onion is one of the few vegetables that contains prostaglandin A. Prostaglandin A is a strong vasodilator that can soften blood vessels, reduce blood viscosity, increase coronary blood flow, and promote the excretion of sodium salt and other substances that cause high blood pressure. Therefore, it can not only regulate blood lipids, but also reduce blood pressure and prevent thrombosis. Eating onions regularly can stabilize blood pressure for a long time and protect blood vessels. In addition, onions also contain trace elements such as selenium, which can reduce the incidence of cancer.

There are also differences between different varieties of onions. Onions are thicker in spring and summer, and spicier in autumn and winter. In spring and summer, we can buy fresh onions, which have thinner outer skin, thicker flesh, more water, and less spiciness. Onions in colder times are mostly stored, and they are spicier, with thicker skin and less water. Purple onions are spicier, and white onions are sweeter. Common onions are divided into purple and white. White onions have tender flesh, high moisture and sweetness. After long-term cooking, they have a golden color and rich sweetness. They are more suitable for fresh eating, baking or stewing; purple onions have a slightly reddish flesh and a strong spicy taste. They are suitable for stir-frying or making lettuce salads. Moreover, purple onions are more nutritious.

Onions can be eaten in a variety of ways. They can be used as seasonings or as a standalone dish. They are rich in flavor and durable in storage. But eating them right is healthier. Although raw onions have some health benefits, they have a strong taste. If you want to get more health benefits from onions and have no digestive system diseases, eating them raw or mixing them with salads is a better choice. When eating heavy and greasy foods such as beef and mutton, pairing them with raw onions can help relieve the greasiness. It is best to choose purple-skinned onions for raw onions, because they contain anthocyanins, which have antioxidant properties, and they are spicier, which means they are richer in sulfides, which can not only be antioxidant but also lower blood lipids. People with high blood pressure are advised not to dip them in sauce to avoid increasing salt intake and bringing hidden dangers to blood pressure.

There are also some tips for frying onions. The more charred the onions are, the stronger the flavor will be. The specific method is: pour a little oil into the pan, put in the chopped onions, and heat over low heat to allow the onions to slowly and fully release the sugar. Stir fry occasionally to avoid sticking to the pan, and cover the pot to maintain temperature and humidity.

Vinegar-soaked onions are also a good choice. Wash an onion, peel it, cut it into thin slices, heat it in a microwave for about 2-3 minutes, put it in a container, add 5 tablespoons of vinegar, and put it in the refrigerator. It can be eaten the next morning. Eating it with meals every day can improve blood sugar, remove waste from the body, make the skin clean, reduce age spots, and delay skin aging.

Regarding the storage of onions, they should be stored in a cool, dry, dark and well-ventilated place. When buying, choose onions that feel heavy, have a dry, firm skin, no scratches and no odor. Never put onions in plastic bags, otherwise they will easily rot. There is also a little trick in life: put onions in the freezer of the refrigerator, and take them out and cut them when they are cool but not yet thawed, which can reduce the irritation of the eyes.

Finally, I would like to remind everyone again: Although onions are good, you should choose the appropriate method and eat them in moderation according to your own situation. This is the way to stay healthy!

References:

[1] Li Yun. Eating onions regularly is good for blood vessels[J]. Health Care and Life, 2019, (19): 37

[2] Nutrition experts’ advice on how to eat onions[J]. Diet and Health, 2018, (21)

[3] Cao Haoxuan. Nutritional mystery: Why do foreigners always eat onions? [J]. Cooking Knowledge, 2018, (11): 20-21