Onions and the Heart

Onions have been used for 5,000 years to cure virtually everything under the sun. Researchers have found that onion has a boosting effects on HDL (good) cholesterol. It has been found that cooking destroys this capacity of boosting the HDL, which is best derived from raw onions. Also, the active agent is one that gives onion its strong taste. The major effect comes from the hotter white and yellow onions; mild red onions don’t possess the same effect. The stronger the onion taste, the sharper the elevation of HDLs.
Onion possesses a vigorous concoction of chemicals that perform complex chemotherapy on the cardio-vascular system. Onions contain a compound known to lower blood pressure. The onion also contains adenosine and other chemicals that keep platelets from sticking together. Besides, the onion works on another function of the blood; it revs up the body’s fibrimolytic, or blood clot dissolving, system. Just as some onion chemicals keep platelets from getting together, others actively work to dissolve clots as they form. Onions, both cooked and raw, contain chemicals that promote clot break up.
Studies in Massachusetts shows that men with high blood levels of fibrinogen (the basic substance that causes clots) are more likely to suffer strokes and coronary and artery disease. Thus, researcher say, too much fibrinogen in your blood maybe as hazardous as high blood pressure. Onions can effectively combat high fibrinogen.
A string of subsequent studies showed that boiled, raw, and dried as well as fried onions could also partially clear blood of the ill effects of dietary fat. That is why it makes good sense to top your hamburger with a slab of raw onion or stir up a few onions with your meat preparations.