@GallaherCaren Raw is probably better. Boiling lowers quercetin and even steaming reduces sulfur compounds and anti-platelet activity: https://t.co/BCYr1oSONT
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#onions #diet use onions with high pungency for cooking &/or eat raw onions regularly in order to preserve OIAA. http://t.co/LCwBrsPOcq
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Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity http://t.co/Q21kRlxD via @sharethis
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Study: steam-cooking rapidly destroys and reverses onion-induced anti-platelet activity. http://t.co/1w7Lbovv
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Steam cooking rapidly destroys and reverses onion-induced antiplatelet activity. http://t.co/zW5iRpsi
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Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity #Nutrition #Research http://t.co/vENzD1mk