When people think of onions they tend to think of bad breath and watery eyes. But what they sometimes overlook are onions’ many health benefits.
According to UW-Madison professor of nutritional sciences Pete Anderson, eating onions has been shown to lower cholesterol, benefit the health of the heart and reduce the risk of cancer. Onions contain thiosulfinates, chemicals that, among other benefits, appear to decrease the risk of a heart attack by limiting the degree to which blood platelets stick together.