Onions sit in a strange middle ground between food and medicine, working slowly, almost anonymously. Their quercetin and sulfur compounds help blood flow more freely, assist enzymes in clearing cellular waste, and may gently lower the risk of chronic diseases that rarely announce themselves until it’s late. Folded into soups, salads, and stews, they don’t shout for attention; they quietly change the chemistry of your everyday life. Yet that same chemistry can turn on you. Raw onions can sting an irritable gut, worsen reflux, or trigger headaches in sensitive people. Their blood-thinning and pressure-lowering effects, helpful for some, can interfere with medications or amplify dizziness in others. The real power lies not in glorifying or condemning them, but in noticing. Paying attention to how your own body reacts turns a common ingredient into a personal decision, renewed with every chop.
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