The Flip Side of Cut Onions They become Poisonous Overnight
LEFT OVER ONIONS ARE POISONOUS
This I never knew as I have eaten left over onions all the time. I will stop immediately and only buy smaller onions. I have seen Onions become jet black and never knew why.
I have used an onion which has been left in the fridge, and sometimes I don’t use a whole one at one time, so save the other half for later.
Now with this info, I have changed my mind……..will buy smaller onions in the future.
Sodium Ascorbate- Cleans Liver and regenerates connective tissue and skin.
I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family. My friend, Jeanne, is the CEO.
Questions about food poisoning came up, and I wanted to share what I learned from a chemist.
The guy who gave us our tour is named Ed. He’s one of the brothers Ed is a chemistry expert and is involved in developing most of the sauce formula.. He’s even developed sauce formula for McDonald’s.
Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially- made Mayo is completely safe.
Colloidal Silver- Wipes out over 660 viruses with no built up immunity.
“It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. . He then talked about the quaint essential picnic, with the bowl of potato salad
sitting on the table and how everyone blames the mayonnaise when someone gets sick.
Ed says that when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that spoils in the outdoors. It’s probably the onions, and if not the onions, it’s the POTATOES.
He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.
It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)
Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.
So, how’s that for news? Take it for what you will. I (the author) am going to be very careful about my onions from now on. For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year.’
Also, dogs should never eat onions. Their stomachs cannot metabolize onions …..
Please remember it is dangerous to cut onions and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates Toxic bacteria which may cause Adverse Stomach infections because of excess Bile secretions and even Food poisoning.
|Print article||This entry was posted by kbcjedi on January 4, 2010 at 5:51 pm, and is filed under Orgone Products. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site.|
No comments yet.
No trackbacks yet.
about 4 years ago - No comments
ONIONS In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu. Many of the farmers and their family had contracted it and many died. The doctor came upon this one farmer and to his surprise, everyone was