FROM AWARD-WINNING AUTHOR DR GOVIND SHUKLA, NUTRITION EXPERT

Govind Shukla, Specializes in Pharmacology, Toxicology, Nutraceuticals & Herbal Drugs has published More than 50 research papers in National & International Journals. He is also a reviewer of International Journal of Pharmacology & pharmacotherapeutics, Chief editor of IJPNR Journal & Freelance Medical Writer for Different publication Groups including Lambert Academic Publishing Saarbrucken, Germany.

Why Meat Cooked With Onions?

Cooking meat with onions may help reduce the amount of carcinogens produced when meat is cooked at high heat. Onions provide a concentrated source of the flavonoid quercitin, which may halt the growth of carcinogens. In general, the more pungent an onion, the more active compounds and Anti cancer health benefits it has, Onions also contains a variety of nutrients, such as vitamin C and chromium. Powerful sulphur compounds in onions are responsible for their pungent odour and for many of their health benefits. They can help reduce blood sugar, cholesterol, and blood pressure etc.

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