{"id":893,"date":"2021-10-07T14:56:14","date_gmt":"2021-10-07T14:56:14","guid":{"rendered":"http:\/\/fmbiochemic.in\/?page_id=893"},"modified":"2021-11-06T13:45:44","modified_gmt":"2021-11-06T08:15:44","slug":"healthy-living","status":"publish","type":"page","link":"https:\/\/fmbiochemic.in\/index.php\/healthy-living\/","title":{"rendered":"Healthy Living"},"content":{"rendered":"\t\t
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Why to Avoid\nOnion & Garlic\nin your cooking?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Chemical Composition<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Both onion and garlic have sulphoxide, a compound that contains sulfinyl (SO) functional group attached to two carbon atoms. In a New York Times article  it is commented that onions and garlics have a lot in common with gunpowder! Both onion and garlic belong to the genus allium that includes shallot, leek, chive and rakkyo. Their sulfur-based defense systems give the alliums their distinctive flavors. The plants deploy them when their tissues are breached by biting, crushing or cutting. The chemicals are highly irritating, and discourage most creatures from coming back for seconds. They kill microbes and repel insects, and they damage the red blood cells of dogs and cats.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Garlic cloves produce a chemical called allicin (2-Propene-1-sulfinothioic acid S-2-propenyl ester), which is responsible for their strong pungency and aroma. It is a relatively large molecule and acts mainly on direct contact with the eater. Onions, shallots, scallions and leeks share a special stockpiled chemical and a second defensive enzyme. They produce a sulfur molecule that is small and light enough to launch itself from the damaged tissue, fly through the air and attack our eyes and nasal passages. This long-distance weapon is called the lachrymatory factor because it makes people\u2019s eyes water.
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Poisonous Effects of Onions and Garlics<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Dr. Robert [Bob] C. Beck, DSc. discovered  that garlic is toxic because the sulphone hydroxyl ion penetrates the blood-brain barrier, just like Dimethyl Sulf-Oxide (DMSO), and is a specific poison for higher-life forms and brain cells. Dr. Beck was in flight test engineering in Doc Hallan\u2019s group in the 1950s. He recalls that the flight surgeon would come around every month and remind all of them: \u201cDon\u2019t you dare touch any garlic 72 hours before you fly one of our airplanes, because it\u2019ll double or triple your reaction time. You\u2019re three times slower than you would be if you\u2019d not had a few drops of garlic.\u201d
Dr. Beck continues in his lecture as follows: \u201cWell, we didn\u2019t know why for 20 years later, until I owned the Alpha-Metrics Corporation. We were building biofeedback equipment and found out that garlic usually desynchronizes your brain waves.\u201d They would have people come back from lunch that looked clinically dead on an encephalograph, which they used to calibrate their progress. \u201cWell, what happened?\u201d \u201cWell, I went to an Italian restaurant and there was some garlic in my salad dressing!\u201d So they had them sign things that they wouldn\u2019t touch garlic before classes or they were wasting their time, their money and his time. Later, he funded a study at Stanford and they found that indeed garlic is a poison. \u201cYou can rub a clove of garlic on your foot – you can smell it shortly later on your wrists. So it penetrates the body. This is why DMSO smells a lot like garlic: that sulphone hydroxyl ion penetrates all the barriers including the corpus callosum in the brain.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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 Any of you who are organic gardeners know that if you don\u2019t want to use DDT, garlic will kill anything in the way of insects. Now, most people have heard most of their lives garlic is good for you, and we put those people in the same class of ignorance as the mothers who at the turn of the century would buy morphine sulphate in the drugstore and give it to their babies to put them to sleep.\u201d
He continues, \u201cIf you have any patients who have low-grade headaches or attention deficit disorder, they can\u2019t quite focus on the computer in the afternoon, just do an experiment – you owe it to yourselves. Take these people off garlic and see how much better they get, very very shortly. And then let them eat a little garlic after about three weeks.
They\u2019ll say \u201cMy God, I had no idea that this was the cause of our problems.\u201d And this includes the de-skunked garlics, Kyolic, some of the other products. Very unpopular, but I\u2019ve got to tell you the truth. Garlic can affect the mind and concentration. Do not eat it if performing activities requiring concentration and mental acuity.\u201d
In recent years there have been several studies that establish that onions may cause allergies, intenstinal gas, diarrhea and heartburn. Though there are some medicinal benefits of onions and garlics (some Homeopathic medicines like Allium Cepa are produced from onions), as food items their ill effects outnumber the good ones.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prohibition in Several Cultures<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The article gives a good review on how onions and garlics were traditionally prohibited\u00a0in many cultures around the world for similar reasons.<\/p>\n

The Taoists<\/strong> realized thousands of years ago that plants of the allium family were detrimental to humans in their healthy state. In his writings, one sage Tsang-Tsze described\u00a0the Alliums as the \u201cfive fragrant or spicy scented vegetables\u201d – that each have a detrimental effect on one of the following five organs – liver, spleen, lungs, kidneys, and heart.\u00a0Specifically, onions are harmful to the lungs, garlic to the heart, leeks to the spleen, chives\u00a0to the liver and spring onions to the kidneys. Tsang-Tsze said that these pungent vegetables contain five different kinds of enzymes which cause \u201creactions of repulsive breath,\u00a0extra-foul odour from perspiration and bowel movements, and lead to lewd indulgences,\u00a0enhance agitations, anxieties and aggressiveness,\u201d especially when eaten raw.\u00a0<\/p>\n

Similar things are described in Ayurveda<\/strong>. As well as producing offensive breath and body odour, these (allium) plants induce aggravation, agitation, anxiety and aggression. Thus they are harmful physically, emotionally, mentally and spiritually. Even when garlic is used as food in Chinese<\/strong> culture it is considered harmful to the stomach, liver and eyes, and a cause of dizziness and scattered energy when consumed in immoderate amounts. Onion and Garlic was never adopted into traditional Japanese<\/strong> cuisine and was shunned by Zen masters.\u00a0<\/p>\n

Reiki<\/strong> practitioners explain that garlic and onions are among the first substances to be expelled from a person\u2019s system along with tobacco, alcohol and pharmaceutical medications. This makes it apparent that allium plants have a negative effect on the human body and should be avoided for health reasons.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Buddhists, Vaisnavas<\/strong> and Jains<\/strong> completely avoid onions and garlics in any form. An old Turkish<\/strong> legend explains that when Satan was thrown out of heaven, garlic sprouted where he first placed his left foot, and onions grew where he placed his right foot.\u00a0<\/p>\n

The Greek<\/strong> citizenry, especially the aristocracy, firmly rejected garlic and found its smell repugnant. Anyone smelling of garlic was considered vulgar and was prevented from entering the temples. However, in Aristophanes\u2019 play \u201cWives at the Feast of Thesmophores\u201d,the women who were cheating on their husbands found garlic the perfect cover-up for a\u00a0night of indulgence.<\/p>\n

Horace, Roman<\/strong> lyric poet and satirist, said of garlic in his Epodes, that it is \u201cmore\u00a0poisonous than hemlock.\u201d
In Shakespeare\u2019s<\/strong> Midsummer Nights Dream, the character Bottom tells the other\u00a0actors not to eat garlic or onion, for we are to utter sweet breath.\u00a0<\/p>\n

The seventeenth century British<\/strong> view of garlic was solidly negative, with expressions\u00a0like, \u201cnot fit for Ladies\u2019 Palates, nor those who court them,\u201d or that eating garlic \u201cwas\u00a0part of the Punishment for such as had committed the horridst Crimes.\u201d When famous\u00a0poet Percy Shelley visited Italy with his friend Lord Byron, he was shocked and appalled\u00a0to see his friend eating the garlic that was served at a social gathering.<\/p>\n

Nor is garlic always seen as having entirely beneficial properties in Western<\/strong> cooking\u00a0and medicine. It is widely accepted among health care professionals that, as well as killing\u00a0harmful bacteria, garlic also destroys beneficial bacteria, which are essential to the proper\u00a0functioning of the digestive system.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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References<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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[1]<\/strong>\u00a0 M. L. Allen, M. H. Mellow, M. G. Robinson and W. C. Orr. The effect of raw onions on\u00a0acid reflux and reflux symptoms. In the American Journal of\u00a0 \u00a0 \u00a0 Gastroenterology 85(4),\u00a0pp. 377-380, April 1990.<\/p>

[2]<\/strong>\u00a0 Eric Block. Garlic and Other Alliums: The Lore and The Science. Royal Society of\u00a0Chemistry (1st Edition), May 28, 2010.<\/p>

[3]<\/strong>\u00a0 Bob Beck. Is Garlic a Brain Poison? Nexus Magazine, Feb\/Mar 2001. Source: From a\u00a0lecture by Dr. Robert C Beck, DSc, given at the Whole Life Expo, Seattle, WA, USA,\u00a0in March 1996.<\/p>

[4]<\/strong>\u00a0 Bob Beck. The Beck Protocol – A Health Protocol for Use at Home.https:\/\/www.bobbeck.com\/<\/span><\/p>

[5]<\/strong>\u00a0 Kurma Das. Why no Garlic and Onions?\u00a0http:\/\/kurma.net\/essays\/e19.html<\/a><\/span><\/p>

[6]<\/strong> Michele R. Davidson, Marcia L. London and Patricia A. Ladewig. Olds\u2019 Maternal Newborn Nursing & Women’s Health Across the Lifespan (9th Edition), Prentice Hall, Dec 30, 2010.\u00a0<\/span><\/p>

[7]<\/strong> G. Richard Locke. The Prevalence and Impact of Gastroesophageal Reflux Disease. International Foundation for Functional Gastrointestinal Disorders, August 2009.\u00a0<\/span><\/p>

[8]<\/strong> Harold McGee. The Chemical Weapons of Onions and Garlic. The New York Times, June 8, 2010.\u00a0<\/span><\/p>

[<\/span><\/strong>9]<\/strong> National Digestive Diseases Information Clearinghouse. Gas in the Digestive Tract, January 2008. http:\/\/digestive.niddk.nih.gov\/ddiseases\/pubs\/gas\/Gas.pdf\u00a0<\/span><\/p>

[10]<\/strong> Onion Toxicity And The Raw Food Diet. Raw Food Heath.\u00a0<\/span>http:\/\/www.raw-food-health.net\/Onion-Toxicity.html<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Source from the internet<\/strong> – How Onion and Garlic Ruined My Research by\u00a0Goutam Paul,\u00a0Sep 21, 2012 (last revised: Dec 5, 2012)\u00a0Aachen, Germany .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Why to Avoid Onion & Garlic in your cooking? Chemical Composition Both onion and garlic have sulphoxide, a compound that contains sulfinyl (SO) functional group attached to two carbon atoms. In a New York Times article  it is commented that onions and garlics have a lot in common with gunpowder! Both onion and garlic belong to the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-893","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/fmbiochemic.in\/index.php\/wp-json\/wp\/v2\/pages\/893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fmbiochemic.in\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/fmbiochemic.in\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/fmbiochemic.in\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fmbiochemic.in\/index.php\/wp-json\/wp\/v2\/comments?post=893"}],"version-history":[{"count":0,"href":"https:\/\/fmbiochemic.in\/index.php\/wp-json\/wp\/v2\/pages\/893\/revisions"}],"wp:attachment":[{"href":"https:\/\/fmbiochemic.in\/index.php\/wp-json\/wp\/v2\/media?parent=893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}