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@GallaherCaren Raw is probably better. Boiling lowers quercetin and even steaming reduces sulfur compounds and anti-platelet activity: https://t.co/BCYr1oSONT
@GallaherCaren Raw is probably better. Boiling lowers quercetin and even steaming reduces sulfur compounds and anti-platelet activity: https://t.co/BCYr1oSONT
#onions #diet use onions with high pungency for cooking &/or eat raw onions regularly in order to preserve OIAA. http://t.co/LCwBrsPOcq
Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity http://t.co/Q21kRlxD via @sharethis
Study: steam-cooking rapidly destroys and reverses onion-induced anti-platelet activity. http://t.co/1w7Lbovv