Onion

History:

Onion is a hardy perennial bulb that is native to southwest Asia (although its origin remains debatable), and it is now cultivated as a crop throughout the world. It grows from eight inches to three feet in height and thrives in rich, moist, well-drained soil (but will tolerate poorer soil) in full sun (but will tolerate partial shade). The Onion has been cultivated for over five thousand years and has been used in herbal therapies and as an indispensable flavoring agent or as a vegetable that is cooked or eaten raw. The name Onion is derived from the Latin, unio, meaning "one large pearl," and it is interesting to note that the Chinese called the Onion the "jewel among vegetables." The Greek historian, Herodotus, related that nine tons of gold were spent purchasing Onions to feed the builders of the pyramids, because the Onion was so popular in ancient Egypt, and the Hebrews complained sorely to Moses that they missed the Onion when they departed Egypt for The Promised Land. The Greek physician, Dioscorides, noted in the first century that athletes were given Onions to fortify them for the Olympic Games, and the Roman, Pliny, catalogued the use of Onion for sores, bowel health, bites and sleep. (Today, many people claim that a raw Onion sandwich will give you a good night's sleep.) We can thank the Romans for introducing Onions throughout Europe when the army journeyed northward on the continent.  In the Middle Ages the Onion was used as a charm against evil spirits and infectious plague, and the Pilgrims brought the Onion with them to the New World on the Mayflower, only to find several species already growing wild when they arrived. The Native Americans had long since been using Onion as a favorite Spring food and tonic; and later, frontiersmen often followed the heavy Onion scent that clung to the air when they were tracking tribal encampments. The stronger the smell of Onions, the more potent and effective their healing powers, and it is curious to note that Onions, closely related to garlic, shallots and leeks, are also a cousin of the fragrant lily. Some of the constituents included in Onion are sulfur compounds, such as allyl propyl disulphide (which accounts for its sharp flavor and aroma), flavonoids, quercetin, B-vitamins, vitamin C, potassium, dietary fiber and folic acid. Onions also contain calcium, iron and have a high protein quality. Onions are low in sodium and contain no fat.

Recommended Dosage:
Take two (2) to three (3) capsules, two (2) times each day with water at mealtimes.

Contraindications:
Currently, there are no known warnings or contraindications with the use of Onion Herbal Supplement. However, because Onion is believed to lower blood sugar, people who are hypoglycemic should not take Onion without first consulting their health care providers. Moreover, because Onion may also have blood thinning properties, those who take blood thinners (Coumadin, warfarin, aspirin, etc.) should consult a physician before using.

Capsule Information:
Our Onion supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.