Onion’s Joint-Soothing Quercetin

Let’s raise a big stink about onions! This humble veggie is a superfood in the Arthritis Healing Diet. It is both a natural painkiller and inflammation-fighter, which can soothe joint pain caused by chronic arthritis. Onions grow on every continent, and their medicinal properties and culinary value have been recognized for centuries.

1. Quercetin in onions inhibits inflammation. Research suggests that Quercetin is a potent anti-inflammatory. Not only does it neutralize free radical molecules but it also inhibits the actions of histamines and other inflammatory mediators in both osteoarthritis (OA) and rheumatoid arthritis (RA). Onions contain more than three times as much quercetin as is found in apples and twice as much as is found in tea.

Quercetin isn’t destroyed by most cooking methods, though it is decreased by boiling. Other antioxidants are destroyed by high heat, so onions should not be overcooked.

1. Vitamin C and sulfur helps tame free radicals. Arthritis inflammation is caused by and creates free radical molecules that damage tissue. Research shows that onions contain abundant quantities of vitamin C and sulfur that reduce inflammation, thus minimizing joint damage and pain. One large onion has about 20% of your recommended daily allowance (RDA) for vitamin C.

3. Eat onions regularly for healing benefits. Eat onions at least 3 times a week (or better yet, every day) to maximize their healing benefits. Enjoy them raw in salsa, salads and sandwiches. Begin preparing soups, stews and sauces by gently sauteeing a chopped onion along with its healing cousin, garlic.

Cutting onions under cold running water reduces eye irritation, but this can wash away beneficial phytonutrients. Instead, chill onions in the freezer for 20 minutes before cutting with a very sharp knife. You can also try this traditional technique: place a piece of bread in your mouth while cutting onions.

You have to cut more onions to eat more onions, so give these anti-crying tips a try!

One Response to “Onion’s Joint-Soothing Quercetin”

Kenneth Torr says:

July 10, 2010 at 12:25 pm

If you cut onions with the grain (so to speak) iinstead of across it, it will release fewer of the chemicals which cause eye irritation.