Crisp, juicy onions; firm, smooth garlic cloves; long, fibrous leeks: great for flavor, bad for your breath, likely good for your heart.
What makes the onion family (onions, garlic, leeks, chives, scallions) so flavorful and so healthful is their allyl sulfides, one type of phytonutrient. According to today’s research, these aromatic com-pounds may help to lower LDL- (bad) cholesterol, control blood pressure, prevent blood clotting (in blood vessels), act as antioxidants to reduce cancer risk, and perhaps promote immunity.
Tip: for the health benefits, enjoy onions and garlic, not just garlic powder, onion salt, or garlic oil or pills. For garlic, you likely need at least one clove daily to make a difference.
If these pungent foods offend your nose or tastebuds:
- Rub odor away. Wipe your hands with salt or lemon juice after handling.
- Hold your tears. Refrigerate onions before cutting them.
- Lessen the flavor. Pour boiling, then cold, water over raw onions. Or cook to mellow.
- Freshen your breath. Eat the parsley garnish. Or sip ginger or mint tea afterward.
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