Onions and Mayonnaise- Very interesting

The doctor came upon this one farmer, and to his surprise, everyone was very
healthy.   When the doctor asked what the farmer was doing that was
different,
the wife replied that she had placed an unpeeled onion in a dish in the rooms
of the home, (probably only two rooms back then). The doctor couldn’t
believe it and asked if he could have one of the onions and place it under
the microscope. She gave him one and when he did this, he did find the flu
virus in the onion. It obviously absorbed the bacteria, therefore, keeping
the family healthy.

Now there is a P.S. to this…. I sent it to a friend in Oregon who
regularly contributes material to me on health issues. She replied with this
most interesting experience about onions:

Thanks for the reminder. I don’t know about the farmers story…. But, I do
know that I contacted pneumonia and needless to say I was very ill… I came
across an article that said to cut both ends off an onion put it into an
empty jar…..placing the jar next to the sick patient at night. It said the
onion would be black in the morning from the germs…. Sure enough it happened
just like that…. The onion was a mess, and I began to feel better.

Another thing I read in the article was that onions and garlic placed around
the room saved many from the black plague years ago. They have powerful
antibacterial, antiseptic properties.

This is the other note.

Lots of times when we have stomach problems we don’t know what to blame.
Maybe it’s the onions that are to blame. Onions absorb bacteria is the
reason they are so good at preventing us from getting colds and flu’s and is
the very reason we shouldn’t eat an onion that has been sitting for a
time
after it has been cut open!

LEFTOVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of
Mayonnaise.. Mullins is huge, and is owned by 11 brothers and sisters in the
Mullins family.  My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what I learned
from a chemist.

The guy who gave us our tour is named Ed. He’s one of the brothers Ed is a
chemistry expert and is involved in developing most of the sauce formula.
He’s even developed sauce formula for McDonald’s.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone
asked if we really needed to worry about mayonnaise. People are always
worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said
that all commercially- made Mayo is completely safe.

“It doesn’t even have to be refrigerated. No harm in refrigerating it, but
it’s not really necessary.” He explained that the pH in mayonnaise is set
at
a  point that bacteria could not survive in that environment. He then
talked
about the quaint essential picnic, with the bowl of potato salad sitting on
the table and how everyone blames the mayonnaise when someone gets sick.

Ed says that  when food poisoning is reported, the first thing the
officials
look for is when the ‘victim’ last ate ONIONS and where those onions came
from (in the potato salad?).   Ed says it’s not the mayonnaise (as
long as
it’s not homemade Mayo) that spoils in the outdoors. It’s probably the
Onions, and if not the onions, it’s the POTATOES.

He explained, onions are a huge magnet for bacteria, especially uncooked
onions. You should never plan to keep a portion of a sliced onion.. He says
it’s not even safe if you put it in a zip-lock bag and put it in your
refrigerator.

It’s already contaminated enough just by being cut open and out for a bit,
that it can be a danger to you (and doubly watch out for those onions you
put in your hotdogs at the baseball park!) Ed says if you take the leftover
onion

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook
the next day, it becomes highly poisonous for even a single night and
creates toxic bacteria which may cause adverse stomach infections because of