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are considered to be the healthiest. Red onions contain twice as many antioxidants as other types of onion. The antioxidants contained are the flavanoid quercetin and the polyphenol anthocyanin. These two substances prevent the oxidation of fatty acids in the food and in the cells and thus block the free radicals in the body. This inhibits the development of cancer cells and chronic inflammatory processes are thus drastically reduced.

      That is why the onion is a helpful food for many health problems related to chronic inflammation.

      The sulphur compounds it contains cause cysteine to be formed, which is needed for the body's own super detoxifier glutathione. The strong antioxidant glutathione protects our cell membranes and the body's own proteins from attack by free radicals. The ingredients of the onions are also said to promote the elimination of heavy metals and other toxins. The detoxification of the body is kept going if three medium sized onions are consumed per week. The sulphur compounds in the vegetables reduce blood lipids and cholesterol. This prevents arteriosclerosis.

      Statistically, Germans consumed more than 7 kilograms per capita in 2014/2015. Today no kitchen is without onions. The leek has a lot of calcium and potassium. The onion was named medicinal plant of the year in 2015.

      Myths about the "tears free cut"

      The onion has two ingredients that combine when sliced and the vapours cause tears in the eyes. The chemical substances are called isoallin and allinase. When the two substances combine, propanthial S-oxide is formed and burns the eyes.

      Myth 1: Always cut onions with a super sharp knife

      Right! The fewer cells are separated, the less it burns in the eyes.

      Myth 2: Put on diving goggles while cutting onions

      Right! Here the eyes do not get the acrid fumes off. But who always has diving goggles at hand?

      Myth 3: When cutting, breathe only through the mouth and close the nose with a pinch

      Right! Here the tears can be limited

      Myth 4: A hair dryer with cold air blows away the fumes

      Right! Then the fumes cannot rise vertically.

      Myth 5: Cutting onions under running water

      Right! Unfortunately it is dangerous because it is slippery and the risk of injury increases.

      Onions increase the flow rate of blood and lower cholesterol levels

      Right! The ingredients of the tuber ensure a better flow of blood. Thus they counteract cardiovascular diseases. This is attributed to the sulphurous compounds. Here the formation of LDL cholesterol in the liver is slowed down.

      Onions are beneficial for bronchitis

      Right! Cut a large onion into very small pieces, grate it even better and boil it in two litres of water. Then put a bath towel over your head and the pot and inhale the vapours for 10 minutes. This dissolves the mucus and clears the bronchi.

      Onions soothe cough

      Right! Grate the onion into puree and then add three tablespoons of honey. Leave to stand for a full 24 hours and then let it steep. Then let a teaspoon melt in your mouth every hour.

      Goodbye sore throat, thanks to the onion

      Right! Grate one or two large onions to make puree. Put everything on a cloth and wrap it around your neck. Put a woollen cloth around it and let it work for two hours. Your neck will thank you.

      Onions soothe insect bites

      Right! After the sting of a bee or wasp, cut an onion and rub the area extensively.

      The myths about garlic

      Garlic belongs to the plant genus leek. The plant received the award "Medicinal Plant of the Year" in 1989. In former times Egypt was considered the garlic country of antiquity. Scientists assume that the big garlic was already known to mankind about 5000 years ago. The Chinese knew the tuber as early as 2000 BC. Today the tuber is one of the noblest spices in the kitchen. Its only disadvantage is that the garlic gourmet sprays an unpleasant bad breath into his environment. Of course, very few people like that. But nevertheless the tuber has a health potential that should not be underestimated. Let's take a closer look into the realm of misconceptions.

      Garlic boosts the lust for love

      Wrong! It's an ancient legend. Scientists of modern times have not yet been able to confirm it.

      Garlic has a disinfecting effect

      Right! In 1858 the microbiologist Louis Pasteur scientifically proved the antibacterial effect. This makes it a natural antibiotic. But the famous Talmud says of garlic: "It makes the face radiant, multiplies sperm, and kills small creatures in the intestines."

      Garlic is a scavenger of free radicals and a "cancer inhibitor

      Right! The alliin in the tuber gives it its typical smell and is only transformed into allicin by peeling, cutting or chopping. If the toes are injured, the enzyme allinase transforms the alliin into allicin. This produces the two oxidative substances catalase and glutanthion peroxidase.

      The tuber promotes healthy digestion and ensures a good intestinal flora

      Right! That's what the sulfur compounds do. Furthermore, harmful bacteria in the intestinal flora are killed.

      Garlic as protection for the liver

      Right! Our liver is the largest chemical laboratory in the body. At the same time, it must perform many detoxification functions. The ingredients strengthen the cell walls and help to rid the organ of heavy metals. The consequences of excessive alcohol consumption can also be mitigated.

      Urinary tract infections can be alleviated with garlic

      Right! If certain resistances to antibiotics exist, the consumption of garlic can help to cure the urinary tract infection. Every year in Germany there are several hundred thousand of these infections.

      Garlic dragees are just as helpful as fresh garlic

      Wrong! Enzymes like those found in garlic are very sensitive and unstable. Drying, heating or cooling affect the effectiveness of the ingredients. Opinions differ on this topic. Some nutritional experts believe that dragées are just as effective as the fresh clove. Other scientists doubt this categorically.

      Myths about green salad

      The Austrians also call it chef's salad. It belongs to the group of garden salads. The lettuce is said to come from wild lettuce. A plant found in Southern Europe and the Near East.

      In Egypt, Greece and with the Romans the vegetable is said to have been popular. In the 8th century it experienced its renaissance in Central Europe under Charlemagne. At the court of Louis XIV, lettuce was often eaten as a side dish. Therefore it was not only grown outdoors, but also under shelter.

      In Northern Europe and North America lettuce was cultivated a lot. Binding lettuce and

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