9. Cook with Onions
Who knew that onions could be one of the best ways to lower your blood cholesterol levels? Studies on onions over time have shown that onions are effective as an anti-cholesterol agent, especially the bad type, which is the LDL or low-density lipoprotein.
People have been using onions as a staple cooking ingredient, as well as for making salads and sandwiches, not knowing they are the answer to preventing heart-related diseases. Onions are not only strong in flavor, but they are also high in polyphonic compounds, commonly known as flavonoids. These flavonoids have anti-inflammatory abilities and are effective antioxidants. They are also said to have anti-cancerous and anti-proliferative abilities, which can prevent unwanted cell growth.
In one study, the findings showed the flavonoids present in onions significantly reduced low-density lipoproteins (LDL) cholesterol in obese people; therefore, reducing their chances of suffering from cardiovascular disease. The study also attributed this ability to the presence of a flavonoid known as quercetin, which is present in onions, as well as other fruits and vegetables. Despite the fact that the bad or LDL cholesterols were lowered, the high density, beneficial lipoproteins were not affected.
In addition to lowering the bad cholesterol, studies have also shown that onions help make the blood cells less sticky and prone to developing clots immediately following a meal high in fat. This is according to a study conducted in India where the participants ate two ounces of grilled onions with a meal containing 90 percent fat. The results showed no increase in cholesterol, as well as no sticky platelet clumps in the blood.
Studies on cooked onions have shown there is no major impact due to the cooking heat. The explanation is that the nutrients and the flavonoids are simply transferred to the cooking liquid from the onions, which usually ends up being added to soups, stews and meats. Even so, onions bring more nutrients when you eat them raw. Some people prefer to extract its juice and mix it with honey, and then take a tablespoon at least once or twice daily.