Benefits of young tender coconut water for our daily life.

The natural water has a caloric value of 17.4 per 100 gm. 

These are some of the many numerous medicinal properties of young tender coconut water:

• Low in Carbohydrates
• Low in Fat 99% Fat Free
• Low in natural occurring sugar
• Keeps the body cool and at the proper temperature.
• Contains organic compounds possessing growth promoting properties.
• Cures malnourishment.
• Effective in the treatment of kidney and urethral stones.
• Natural drink for feeding infants suffering from intestinal disturbances.
• Excellent oral re-hydration medium, an all natural isotonic for all ages.
• Natural diuretic.
• Presence of saline and albumen makes it an excellent drink in cholera cases.
• Maintains the human body’s natural fluid levels.
• Aids in the quick absorption of drugs and makes their peak concentration into the blood stream easier because of its electrolytic effect. Similar to the theory of fructose compounding with faster absorption into the cells and body.
• Can be injected intravenously in emergency cases.
• Found as a blood plasma substitute because it is sterile, does not produce heat, and does not destroy red blood cells and is readily accepted by the body.
• Kills intestinal worms.
• Aids in keeping the skin from itching, application on the body also helps prevent prickly heat, and summer boils, and helps subside the effects of rashes caused by chicken pox, hives, measles, small pox, mosquito and insect bites.
• Helps control body’s natural fluid levels to help maintain proper blood pressure, circulation, kidney functions, digestion, and liver functions.
• Helps maintain our mental concentration and aids in the prevention of headaches by keeping the body‘s natural fluid levels maintained and the body properly hydrated. This natural isotonic beverage comes with the same electrolytic balance as we have in our bodies.
• Helps in carrying nutrients and oxygen to cells.
• Excellent all natural water to drink while Relaxing, Meditating, Driving, Eating, Running, Aerobics, Working, Skiing, Mountain Biking, Exercising, Body Building, Surfing, Fishing, Snow Boarding, Working Out, Surfing, Physical Activities, or Exertion of any kind.
• Help prevent bacterial, viral, and fungal infections
• Aid the body in fighting viruses that cause the flu, herpes, and AIDS
• Helps promote weight loss
• Reduces risk of arteriosclerosis and related illnesses
• Helps prevent osteoporosis
• Helps control diabetes
• Promotes bowel movements
• Promotes healthy thyroid function
• Helps eliminate pinworms
• Used in cancer therapy
• Helps kill the parasite Giardia Lamblia
• Improves digestion
• Provides quick energy
• Relieves stress on pancreas and enzyme systems of the body
• Helps in gallbladder disease
• Helps eliminate Candida yeast infections
• Inhibits the growth of mycoplasma
• Helps eradicate eczema
• Helps keep skin soft and smooth
• Helps prevent dandruff
• Helps prevent premature aging and wrinkling of the skin
• Helps prevent skin cancer and other blemishes
• Helps prevent dry and chapped skin.

Vitamins: Young tender coconut water contains ascorbic acid. The concentration of ascorbic acid ranges between 2.2 to 3.7 mg per ml. This ascorbic acid content gradually diminishes as the kernel surrounding the water begins to harden up. The coconut water also contains vitamins of the B group.

Sugars: The natural sugars in the forms of fructose and glucose form an important element of the young tender coconut water. The concentration of natural sugars in the water of the coconut steadily increases from about 1.5 % percent to about 5.0 to 5.5 % percent in the early months of maturation. This process slowly begins to fall back to around 2 % percent at the stage of full maturity of the coconut. It is in the early stages of maturity when the sugars that are in the form of fructose and glucose (reducing sugar) and sucrose (non reducing sugar) appear. Sucrose appears only in the later stages and increases with the maturity of the coconut, while the reducing sugars fall of. In the fully mature coconut approximately (90%) percent of the total sugars is in sucrose form. 

Minerals: Young tender coconut water contains many valuable minerals for our bodies such as calcium, sodium, potassium, copper, iron, phosphorous, sulphur, and chlorides. Among the minerals that accounts for more than half the concentration of the coconut water is potassium. The environment in which the coconut trees are grown markedly influences the concentration of which. Young tender coconut water with its high concentration of potassium is the perfect electrolytic balance for our body. This help in the elimination of toxic waste from the body by increasing the urinary output. “Nature’s Fitness Water” TM 

Protein: Coconut water contains small amounts of protein. The percentage of alanine, arginine, cystine and serene in the protein of young coconut water is higher than cows milk. Soymilk is another great source of good protein. 

Since young coconut water does not contain any complex proteins the danger of producing shock to the patients is minimized.

Amino Acid Composition of Coconut Water: The following chart shows the percentage of each Amino Acid of the total Protein content.

Amino Acid	% of total Protein
Alanine	2.41
Arginine	10.75
Aspartic acid	3.60
Cystine	0.97 - 1.17
Glutamic acid	9.76 - 14.5
Histidine	1.95 - 2.05
Leucine	1.95 - 4.18
Lysine	1.95 - 4.57
Proline	1.21 - 4.12
Phenylalanine	1.23
Serine	0.59 - 0.91
Tyrosine	2.83 - 3.00

All about Coconuts: Cocos nucifera is the scientific name of common coconut. Cocos means "spectre goblin" or "grinning face" and Nucifera means "bearing nuts". This very tall palm tree is always an inviting symbol of the tropics. The coconut palm is widely distributed throughout Asia, Africa, Latin America, and the Pacific Region. Its center of origin is still under debate. However, its name was recorded in Sanskrit in early history. 

The ripe fruit of the coconut palm has a hard shell covered by a fibrous outer coat and contains an edible kernel with the coconut in the center. The shell itself is lined with a layer of rich white "meat", and the hollow at the center is filled with a thin, slightly sweet liquid that can be used as a beverage. The dried meat, called copra, is then subjected to pressing or extraction. The residue is known as copra meal. People call coconut a variety of names, which reflect its usefulness to societies - Tree of Life, Tree of Abundance, Tree of heaven. Almost every part of coconut palm is used. It is a primary source of food, water, drink, purifier, fluid re-hydration, isotonic, energy, tonic, fuel, soil rejuvenator from the fiber, animal feed, and shelter. Nature provided us with a tree that produces the world’s best water.

The Nutritional Values of Coconut Products: This varies according to the different stages of development. The mature coconut is a good source of iron and potassium. Approximately 86% of the calories in coconuts is from the white meat inside the shell and are from fat calories, most of which is saturated fat. But the water of the coconut contains less than 1 %. So the pure coconut water is Cholesterol Free and 99% Fat Free. Young Coconut Hearts: High in calcium and phosphorus and low in fat.

 

Sources:

Coconut Development Board of India

Food And Agriculture Organization of the United Nations

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Home Remedies for Jaundice

Home Remedies for Jaundice
-1/4 tsp of turmeric powder mixed in a glass of hot water taken 2-3 times a day.
-Make a paste of tender papaya leaves. Take 1/2 tsp of this paste with 1 tsp honey.
-Boil 1 cup of water, when it boils add 8-10 lemon leaves. Cover and leave for 4-5 minutes. Drink the decoction for 4-5 days.
-Lots of lime juice should be consumed.
-1/2 tsp ginger juice, 1 tsp mint juice and 1tsp lime juice to be taken as often as possible
-1 cup of juice made with radish leaves taken 2 times a day.
-First thing in the morning, drink 1 glass of fresh Tomato juice. Add a pinch of salt and pepper.


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Functions of Vitamin C in the body

Many of the functions of Vitamin C are well-known.  It is a key component of collagen, the protein that froms the basic building block of the body needed for connective tissues such as cartilage, ligament, tendon, skin and bone.  Collagen is also one of the major components of our blood vessels, which we will return to later, in the discussion of heart disease.

Vitamin C also plays a vital role in the immune system, strengthening our ability to fight of infections.  It helps in the absorption of Iron, is a powerful antioxidant and is involved in countless enzyme pathways.  In addition, Vitamin C has powerful effects on the production of important chemicals for the control of hormones and brain function.

Functions of Vitamin C

Vital component of all body cells

Essential for manufacture of collagen, needed for healthy connective tissue, skin, bones and vascular system

Powerful Antioxidant

Stimulates white blood cells and antibody production

Required for proper wound healing and tissue regeneration

Formation of stress hormones

Assists iron absorption

Natural antihistamine

Vitamin C deficiency

Because it is needed by every cell in the body, deficiency of Vitamin C has widespread consequences.  In the short term, acute Vitamin C deficiency leads to scurvy, which can prove rapidly fatal if adequate Vitamin C is not added to the diet quickly.

Vitamin C deficiency at a lower level leads to irritability, weakness, poor immune system function, joint pain, bruising, skin problems, fatigue, poor healing of wounds and  slower recovery from infective diseases.

Over the long term, the inablity to repair blood vessels properly leads to the use of cholesterol as the "band-aid" of the vascular system and eventually to heart disease (see our article,Cholesterol, Vitamin C and Heart Disease).  Similarly, chronic immune system dysfunction leaves the body open to cancers, and Vitamin C deficiency is particularly associated with cervical cancer.

Symptoms of Vitamin C deficiency

Bruising easily

Fatigue / exhaustion

Heart disease

Skin problems

Irritability

Poor wound healing and tissue regeneration

Bleeding and sore gums, loose teeth

High cholesterol levels (a sign of Vitamin C deficiency)

The list of conditions that can be improved by Vitamin C shows how important this vitamin is:

Conditions that can be improved by Vitamin C use
Asthma	Fatigue	Menopausal symptoms
Anemia	Fractures	Mitral valve disease
Angina	Gall-bladder problems	Multiple sclerosis
Atherosclerosis	Gingivitis	Osteoarthritis
Auto-immune problems	Glaucoma	Parkinsons disease
Candidiasis	Hemorrhagic problems	Periodontal problems
Cataracts	Hepatitis	Peptic ulcer
Chemotherapy side-effects	Herpes	Pre-eclampsia
Cervical dysplasia	High Blood Pressure	Rheumatoid arthritis
Crohn's disease	High cholesterol	Skin problems
Coronary Artery Disease	Infertility	Sports injuries
Diabetes	Low sperm count	Stress-related problems
Duodenal Ulcer	Manic depression	Surgical trauma
Eczema	Macular degeneration	Wound healing problems

Source : http://www.natural-health-information-centre.com/vitamin-c.html

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New findings on nuts and cholesterol

Nuts have been consistently associated with reduced risk of coronary heart disease in epidemiological studies.¹ Evidence of nuts’ cardioprotective effects were originally recognized in the early 1990s², and since then, several human trials have documented improvements in lipid levels in response to including nuts in the diet.³ Beneficial cardiovascular effects beyond cholesterol lowering have also been identified, particularly for walnuts and almonds.

A review published recently in Archives of Internal Medicine pooled the data from 25 different clinical studies that ran for a minimum of three weeks, comparing a nut eating group to a control group. Most of the studies were done on walnuts or almonds, but studies on macadamias, pistachios, hazelnuts, pecans, and peanuts were also included in the analysis.^4,5

This review confirmed that nut consumption has beneficial effects on lipid levels,  and it also reached two interesting new conclusions: 

1. Dose dependent effect

First, the different studies were on different quantities of nuts, and the review concluded that the cholesterol-lowering effects of nuts are dose-dependent – this means that more nuts consumed translated into greater decreases in LDL and total cholesterol:

Quantity of nuts consumed	Decrease in total cholesterol	Decrease in LDL
1 oz.	2.8%	4.2%
1.5 oz.	3.2%	4.9%
2.4 oz.	5.1%	7.4%

For healthy weight individuals, these results suggest that 2.4 ounces may be better than 1 ounce for cardiovascular health.^4,5

2. Effects were greater in individuals with lower BMI

The researchers found that body mass index (BMI) modified the association between nut consumption and cholesterol lowering. The effects of nuts were greater in individuals with lower BMI, meaning that those who were overweight or obese saw less cholesterol-lowering benefit than healthy weight individuals.^4,5

Nuts and seeds are critical components of a disease-preventing diet, and I recommend eating them daily. However, I also recommend a limit of 1 ounce of nuts and seeds per day for individuals who are overweight. The results of this study support my recommendations. For those that are overweight, nuts are beneficial, but weight loss is even more important. The primary means of decreasing cardiovascular risk in overweight individuals should be eating lots of high micronutrient, low calorie foods. For people significantly overweight, nuts should still be included, but their caloric density suggests a limit such as 1 ounce per day for women and 1.5 ounces a day for men.

Wondering how many nuts are in a 1 ounce serving? The International Tree Nut Council’s website provides aguide to 1 ounce serving sizes of several different nuts.

Source : http://www.diseaseproof.com/archives/cardiovascular-disease-new-findings-on-nuts-and-cholesterol.html

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Health Benefit Of Pummelo Fruits

Pummelo

Pummelo (Citrus maxima or Citrus grandis) is acitrus fruit native from Southeast Asia and is grown in many countries in the east  including India, China, Japan, India, Fiji, and also grows in the Caribbean and USA.

Pale green color, and when ripe yellow color, with sweet white (or, more rarely, pink or red) and the meat of pummelo is very thick spongy rind. Pummelo fruit size is very large, with a diameter of a basketball, and usually weighing between 1 and 2 kg.

The pummelo is the most exotic citrus fruit which is the ancestor of the common grapefruit, and is also called pomelo, jabong, Bali lemon, lime large, and shaddock. pummelo is capable of adapting well in the dry and relatively resistant to diseases that attack plants

Usually Pummelo fruit is eaten raw or used for cooking include adding slices of fruit to desserts and salads and squeezing juice from citrus to create Beverages.

Pummelo have a lot of good nutrition for the body such as vitamin c, potassium, dietary fiber, Protein, and Carbohydrate. If  Pummelo is consumed regularly, it can provide various health benefit such as

1.Anti-boil

2. Reduce cholesterol in the blood

3. Avoid heart disease

4. Clean red blood cells

5. Reduce the fat in the bodySearch more related contents -

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Cholestoral free foods

Food Sources	Total Sterol Content (mg/100g)
Oils
Rice bran	1055
Corn	952
Wheat germ	553
Flax seed	338
Cottonseed	327
Soybean	221
Peanut	206
Olive	176
Coconut	91
Palm	49
Vegetables
Beet root	25
Brussels sprout	24
Cauliflower	18
Onion	15
Carrot	12
Cabbage	11
Yam	10
Fruits
Orange	24
Banana	16
Apple	12
Cherry	12
Peach	10
Pear	8
Nuts
Cashew	158
Almond	143
Pecan	108
Pistachio	108
Walnut	108
Legumes
Pea	135
Kidney bean	127
Broad bean	124

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Cholesterol riched foods, which we need to avoid

Rank	Cholesterol food sources	Cholesterol content in mg/ 100 g food portion
1	Beef, variety meats and by-products, brain, cooked, simmered	3100.00
2	Veal, variety meats and by-products, brain, cooked, braised	3100.00
3	Beef, variety meats and by-products, brain, raw	3010.00
4	Pork, fresh, variety meats and by-products, brain, cooked, braised	2552.00
5	Lamb, variety meats and by-products, brain, cooked, pan-fried	2504.00
6	Egg, yolk, dried	2335.00
7	Pork, fresh, variety meats and by-products, brain, raw	2195.00
8	Veal, variety meats and by-products, brain, cooked, pan-fried	2120.00
9	Lamb, variety meats and by-products, brain, cooked, braised	2043.00
10	Egg, whole, dried, stabilized, glucose reduced	2017.00
11	Beef, variety meats and by-products, brain, cooked, pan-fried	1995.00
12	Egg, whole, dried	1715.00
13	Veal, variety meats and by-products, brain, raw	1590.00
14	Lamb, variety meats and by-products, brain, raw	1352.00
15	Egg, yolk, raw, fresh	1234.00
16	Egg, yolk, raw, frozen	1075.00
17	Egg, yolk, raw, frozen, sugared	959.00
18	Egg, yolk, raw, frozen, salted	955.00
19	Egg, turkey, whole, fresh, raw	933.00
20	Egg, duck, whole, fresh, raw	884.00
21	Egg, goose, whole, fresh, raw	852.00
22	Egg, quail, whole, fresh, raw	844.00
23	Veal, variety meats and by-products, kidneys, cooked, braised	791.00
24	Fish oil, herring	766.00
25	Beef, variety meats and by-products, kidneys, cooked, simmered	716.00
26	Fish oil, sardine	710.00
27	Fish, caviar, black and red, granular	588.00
28	Egg substitute, powder	572.00
29	Fish oil, cod liver	570.00
30	Lamb, variety meats and by-products, kidneys, cooked, braised	565.00
31	Chicken, liver, all classes, cooked, pan-fried	564.00
32	Chicken, liver, all classes, cooked, simmered	563.00
33	Fish oil, menhaden	521.00
34	Duck, domesticated, liver, raw	515.00
35	Goose, liver, raw	515.00
36	Veal, variety meats and by-products, liver, cooked, braised	511.00
37	Pork, fresh, variety meats and by-products, spleen, cooked, braised	504.00
38	Lamb, variety meats and by-products, liver, cooked, braised	501.00
39	Fish oil, menhaden, fully hydrogenated	500.00
40	Lamb, variety meats and by-products, liver, cooked, pan-fried	493.00
41	Fish oil, salmon	485.00
42	Veal, variety meats and by-products, liver, cooked, pan-fried	485.00
43	Pork, fresh, variety meats and by-products, kidneys, cooked, braised	480.00
44	Fish, roe, mixed species, cooked, dry heat	479.00
45	Egg, whole, cooked, fried	457.00
46	Veal, variety meats and by-products, spleen, cooked, braised	447.00
47	Chicken, broilers or fryers, giblets, cooked, fried	446.00
48	Chicken, broilers or fryers, giblets, cooked, simmered	442.00
49	Fish, whitefish, eggs (Alaska Native)	439.00
50	Chicken, capons, giblets, cooked, simmered	434.00
51	Egg, whole, raw, frozen	432.00
52	McDONALD'S, Scrambled Eggs	427.00
53	Fast foods, egg, scrambled	426.00
54	Egg, whole, cooked, hard-boiled	424.00
55	Egg, whole, raw, fresh	423.00
56	Egg, whole, cooked, poached	422.00
57	Beef, variety meats and by-products, kidneys, raw	411.00
58	Lamb, variety meats and by-products, pancreas, cooked, braised	400.00
59	Beef, variety meats and by-products, liver, cooked, braised	396.00
60	Pate, chicken liver, canned	391.00
61	Moose, liver, braised (Alaska Native)	389.00
62	Turkey, liver, all classes, cooked, simmered	388.00
63	Pork, fresh, variety meats and by-products, lungs, cooked, braised	387.00
64	Lamb, variety meats and by-products, spleen, cooked, braised	385.00
65	Beef, variety meats and by-products, liver, cooked, pan-fried	381.00
66	Fish, roe, mixed species, raw	374.00
67	Lamb, variety meats and by-products, liver, raw	371.00
68	Chicken, gizzard, all classes, cooked, simmered	370.00
69	Veal, variety meats and by-products, kidneys, raw	364.00
70	Pork, fresh, variety meats and by-products, spleen, raw	363.00
71	Chicken, roasting, giblets, cooked, simmered	357.00
72	Egg, whole, cooked, omelet	356.00
73	Chicken, stewing, giblets, cooked, simmered	355.00
74	Pork, fresh, variety meats and by-products, liver, cooked, braised	355.00
75	Egg, whole, cooked, scrambled	352.00
76	Veal, variety meats and by-products, thymus, cooked, braised	350.00
77	Beef, variety meats and by-products, spleen, cooked, braised	347.00
78	Chicken, liver, all classes, raw	345.00
79	Veal, variety meats and by-products, spleen, raw	340.00
80	Lamb, variety meats and by-products, kidneys, raw	337.00
81	Veal, variety meats and by-products, liver, raw	334.00
82	Turkey, liver, all classes, raw	331.00
83	Pork, fresh, variety meats and by-products, lungs, raw	320.00
84	Pork, fresh, variety meats and by-products, kidneys, raw	319.00
85	Pork, fresh, variety meats and by-products, stomach, cooked, simmered	316.00
86	Pork, fresh, variety meats and by-products, pancreas, cooked, braised	315.00
87	Pork, fresh, variety meats and by-products, liver, raw	301.00
88	Beef, variety meats and by-products, thymus, cooked, braised	294.00
89	Chicken, capons, giblets, raw	292.00
90	Turkey, all classes, giblets, cooked, simmered, some giblet fat	289.00
91	Lamb, variety meats and by-products, lungs, cooked, braised	284.00
92	Turkey, all classes, giblets, raw	282.00
93	Pork, fresh, variety meats and by-products, chitterlings, cooked, simmered	277.00
94	Beef, variety meats and by-products, lungs, cooked, braised	277.00
95	Beef, variety meats and by-products, liver, raw	275.00
96	Fish, whitefish, dried (Alaska Native)	266.00
97	Beef, variety meats and by-products, spleen, raw	263.00
98	Veal, variety meats and by-products, lungs, cooked, braised	263.00
99	Chicken, broilers or fryers, giblets, raw	262.00
100	Beef, variety meats and by-products, pancreas, cooked, braised	262.00

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Health Benefits of Onions

Health Benefits of Onions

Onion is a common item in kitchen shelf especially in spice rack. It is sharp in taste and has a special aroma. It is considered one of the essential spices in different cuisines and salads as well.

The onion has been used for thousands of years and it is still as popular today as it's always been. Ancient Egyptians worshiped it for its spherical form symbolizing eternal life. The onion is a member of the lily family, a close relative of garlic.  It is often called the "king of vegetables" because of its pungent taste. The word onion comes from the Latin word unio for "single," or "one," because the onion plant produces a single bulb, unlike its cousin, the garlic, that produces many small bulbs. The name also describes the union (also from unio) of the many separate, concentrically arranged layers of the onion.

Onion is a vegetable cultivated in almost all the countries of the world and consumed across the globe. Except for a few communities, onion is used for cooking purposes by almost all the people. Not only does the vegetable lend an excellent taste to dishes, but is also associated with imparting a number of health benefits to its users. In fact, onions are said to have therapeutic, antibacterial, antifungal and loads of other beneficial properties. Some details are given below:

• Blood Sugar Lowering Effects: The higher the intake of onion, the lower the level of glucose was found during oral or intravenous glucose tolerance tests. Experimental and clinical evidence suggests that allyl propyl disulfide is responsible for this effect and lowers blood sugar levels by increasing the amount of free insulin available. Allyl propyl disulfide does this by competing with insulin, which is also a disulphide, to occupy the sites in the liver where insulin is inactivated. This result in an increase in the amount of insulin available to usher glucose into cells causing a lowering of blood sugar.
• Cardiovascular Benefits: The regular consumption of onions has, like garlic, been shown to lower high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke. These beneficial effects are likely due to onions' sulfur compounds, its chromium and its vitamin B6, which helps prevent heart disease by lowering high homocysteine levels, another significant risk factor for heart attack and stroke.
• Support Gastrointestinal Health: The regular consumption of onions, as little as two or more times per week, is associated with a significantly reduced risk of developing colon cancer. Onions contain a number of flavonoids, the most studied of which, quercitin, has been shown to halt the growth of tumors in animals and to protect colon cells from the damaging effects of certain cancer-causing substances.
• Cholera: Onion is an effective remedy for cholera. About 30 grams of onion and seven black peppers (kali mirch) should be finely pounded in a pestle and given to the patient of cholera. It allays thirst and restlessness and the patient feels better. It also lessens vomiting and diarrhea immediately.
• Hair loss: A study has shown that applying onion juice on scalp twice a week for 2 months will cause hair regrowth. Definitely cost much less that those hair tonic.
• Good for Skin: Onion is irritating to the skin and stimulates the circulation of blood in the mucous membrane. Warts also sometimes disappear if rubbed with cut onions. Roasted or otherwise, onions are applied as a poultice to boils, bruises, wounds, etc., to bring the boils to maturity by its heaty sensation. Onion juice mixed with honey or olive oil is said to be best treatment for acne condition.
• Boost Bone Health: Milk isn't the only food that boosts bone health. Onions also help maintain healthy bones. Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause.
• Anti-Inflammatory and Anti-Bacterial Activity: Several anti-inflammatory agents in onions render them helpful in reducing the severity of symptoms associated with inflammatory conditions such as the pain and swelling of osteo and rheumatoid arthritis, the allergic inflammatory response of asthma, and the respiratory congestion associated with the common cold.
• Tooth Disorders: Latest researches of Russian doctors have further confirmed the bactericidal properties of onion. According to these findings, if a person consumes one raw onion every day, chewing thoroughly, he will be protected from a host of tooth disorders.
• Boost Sexual Drive: Onions are said to increase the urge for healthy sexual life. One table spoon of onion juice along with spoonful of ginger juice, taken thrice a day can boost the libido and sex drive.
• Treating Urinary Disorders: For those suffering from burning sensation during urination, onions can provide considerable relief. The patient should drink water boiled with 6 to 7 gm of onion.
• Prevents Blood Clot: Onions are considered as natural anti-clotting agents. The sulphur contents contained in the onions suppress clumping of platelets thereby preventing blood clots.

The more pungent an onion is, higher the concentration of healthy phytochemicals in it. There is no known side effect except for the bad smell! One can eat moderate amounts of onion everyday to be healthy.