Why Onions Cut Your Cancer Risk: Sulfur & Liver Detox!
- Published on: 24 November, 2014
- Last update: 10 August, 2017
The most IMPORTANT thing you can do for overall health (besides parasite and colon cleansing) is boost your Phase II Liver detoxification (see my post from last night). The key nutrients needed to boost phase II include methylating agents, glutathione and sulfur compounds. Have you ever heard people rave about white vegetables such as garlic and onion for their cancer fighting power? The reason they fight cancer is because they are incredibly rich in SULFUR, which opens your liver’s SULPHATION pathways, allowing your body to release all the built-up toxins that are actually causing the cancer in the first place. All dis-ease is a build up of waste and toxicity. All cures are simply ways to get the gunk out. Other foods high in sulfur compounds (such as cysteine and methionine) include pasture-raised eggs and cruciferous veggies.
So – should you cook your onions or eat them raw? The short answer: both, but cook them lightly. Like garlic and crucifers, onions contain enzymes that get activated when you cut them (don’t cut them into REALLY tiny pieces or else the enzymes will evaporate too quickly). However, these enzymes are very sensitive to heat.
Let your cut onions sit for 15-20 minutes so that sulfur content reaches its peak. Eating onions raw will indeed maximize the sulfur aspect, but onions have another trait going for them that its garlic cousin appears to lack: The outer layers of onions are rich in quercetin, which acts as an antioxidant and inhibits estrogen (goodbye estrogen dominance!) Quercetin also inhibits Phase I liver detox, which is a good thing. Most of us are overactive in Phase I and need to give it a break so Phase II can finally flush everything out. ALWAYS save your onion skin and use them in stocks/soup!
Quercetin, it turns out, may get concentrated with a little cooking, depending on how you cook it. In one study, baking onions at 350F for 15 minutes increased the quercetin. So did sauteeing at 200F for 5 minutes. But let’s say you want to make soup and boil the onions for a few minutes instead? Boiling onions for 5 minutes decreased the quercetin, but the good news is that it leeched into the cooking water – meaning you could just lap it up.
Now back to sulfur… Dr. Irwin Goldman, an onion expert and professor, says that if you cook onions, you should sautee them quickly (4 to 5 minutes at most) to preserve the enzymes. He also says that cooking in oil and cooking in water will lead to different types of health-promoting sulfurs. Bottom line: eat them raw AND lightly cooked for a wide array of different sulfurs.