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Onions are one of the most commonly used vegetables in all world cuisines, which speaks a lot about their unique taste and numerous health benefits. Yet, all of us throw away the onion skin before adding it to our meals.
Well, we will today persuade you to never do it again.
Multiple studies have shown that the onion shell is high in antioxidants, even more than the onion itself, and it significantly boosts overall health.
The brown outer layer is a rich source of antioxidants, dietary fiber, and flavonoids, which promote skin health.
Additionally, the onion skin is high in a potent pigment known as quercetin, which prevents clogging of arteries and reduces hypertension, has powerful sedative properties, and treats insomnia.
Furthermore, It has powerful antibacterial, antioxidant, anticancer, and antifungal qualities.
The main ingredient in the skin of the onion, quercetin, is a potent flavonoid and antioxidant which destroy the main culprits for cancer, free radicals.
Studies have shown that the skin is rich in insoluble fiber, which supports the proper peristaltic movements of the colon.
Furthermore, the insoluble fiber eliminates the accumulated toxins from the intestines, regulates the pH values, and prevents the formation of cancer cells.
The incorporation of the onion skin into the diet will lower the risk of:
type 2 diabetes
The skins can be added to various stews and soups.
Also, we will provide the recipe for onion skin tea which will be a great way to enjoy all these benefits:
Initially, store the skins in a glass jar.
Then, pour boiling water over several onion skins, cover and leave them to soak for 15 minutes. Then, strain the tea, and drink a cup of it at bedtime.
Note: The use of the onion skins is not recommended for pregnant women and nursing mothers.
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It says several of the skins in a glass jar and pour boiling water over, wait 5 minutes and strain, & consume 1 cup.
Exactly how many is several?
How much water?
If more than 8oz, how long can the rest be stored?
Thank you, being more specific helps.
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