Live and Learn
• Early reading proved to me that onions are truly valuable health enhancers.
• Further reading led to the belief that the outermost onion layer is particularly valuable. Therefore, in the "How Much" post, it seemed a favor to suggest that we not peel beyond the dry, protective portion of the onion peel.
• Yet, it became increasingly difficult to visualize the initial semi-tender layer being significantly more power-packed than the basic-tender layers.
Can it be that an onion's power-packed outer skin actually includes its COLORFUL TUNIC?
Below are info links for your consideration. Detailed scientific studies they are not, yet...
A particularly informative post:
(The nutrient/medicinal info follows a bouncy initial narrative.)
http://reuvera.hubpages.com/hub/Health-Benefits-of-Home-Remedies-Miracle-of-Onion-Peels
Additional valuable thoughts:
http://www.almanac.com/blog/natural-health-home-tips/onion-skins-health-and-more
http://blog.trashbackwards.com/2013/07/07/8-onion-skin-uses/
Update: Oops. Forgetful me. Even Gwen had this info. Did you read it in "The Peelings", posted a while back?
It is not to say that the tender parts are not valuable. Truly they are. But, if you are desperately counting on those tender portions to fulfill your body’s need for flavonoids such as quercetin, think again.
One blog post commenter essentially asked those of us finding this info new and different, "Where have you been for the last 100 years?” I suppose my response to this would be, “I’ve been with the people raised to believe that refined white wheat flour and refined white sugar are foods...as in, a part of nourishing one's body.”
So, first, I will need to experiment with my onion (and garlic) peels. Can we really swallow them without choking! But, who knows, possibly one day soon at the market I may casually “la la la” toss a few loose onion peels into my onion selection. Why waste?
Yes, live and learn. Onion peels (cooked within soups, dried and ground into flour, or brewed into tea) are actually beginning to seem an appealing choice.
Cautionary reminder: Now-a-days one must balance basic factual information with organic considerations.
Bernadette Blake
I can't really afford organic so I soak the onion and garlic peels in vinegar and warm water and clean them since and then boil is that ok?
Lillian
Post authorFrom what I gather, that is a very good precaution. Apple cider vinegar would perhaps be healthier than white vinegar, but that might be as expensive as the organic onions would have been. I sometimes soak my onion skins, broccoli, and such in salt water. Is it a wise choice? I've been led to believe so, but may still need to learn more!