and vegetables not re-engineering processed foods. Instead of searching for another magic formula whose negative impact may not be known for years people need to remember the basics.
For years we thought there was only one essential fatty acid omega-6 fatty acid (found in vegetable
#UV Light Makes Mushrooms Rich in Vitamin d The dog days of summer are a distant memory and so are the long bright sunny days.
But now food scientists are giving mushrooms a Vitamin d boost with ultraviolet light. oethe exciting thing
I think is how rapidly we can take a mushroom that has no Vitamin d in it whatsoever
Quick pulses of ultraviolet light flash over the mushroom s surface going through it and setting off a chemical process that converts a compound  similar to cholesterol inside the mushrooms into Vitamin d. oeit s already happening in a number of facilities where they re actually doing this on conveyor belts said Robert Beelman a food scientist at Penn State.
Mushrooms maintained their Vitamin d levels up to a week in the refrigerator. One serving of mushrooms has a day s worth of the recommended daily allowance of Vitamin d
which is 600 IUS (or 15 micrograms) per day. Â Researchers suggest that smaller amounts of mushrooms may be need all you
if you have other sources of Vitamin d in your diet. oewe haven t found any negative effects from our treatment said Kalaras.
It is possible to become sick from taking too much Vitamin d but researchers say those levels are extremely high
Ultraviolet Flashes Can Create Vitamin d-enriched mushrooms Penn State Food Science Robert Beelman Penn Stat n
Do you harvest tomatoes in Farmville explore the exotic territories of World of Warcraft or wander around in Second life?
They can be found in a variety of foods including whole grains potatoes bananas beans and lentils.
and sugary drinks refined grains and large amounts of saturated and trans fats and eating more fruits vegetables whole grains legumes and nuts trumps the more narrow goals of whether to include moderate
The Mediterranean diet emphasizes fruits vegetables nuts fish and healthy fats. Those who adopted all four healthy behaviors had an 80 percent lower death rate over 7. 6 years compared to participants with none of the healthy behaviors lead author Haitham Ahmed of Johns Hopkins Hospital said in a statement.
Vegetarian protein can be found in legumes soy vegetables and grains. And while it's true that high-protein foods often bring fat
or seafood or 12 ounces (36 grams) of spiced tofu into your salad. This will add 30 grams of high-quality protein and no more than 150 to 200 calories.
8 16 grams protein depending on the type 1/2 cup cooked beans or tofu: 8 grams protein 1 ounce meat/fish/chicken/cheese (the leaner the meat the more protein and the fewer calories:
3 grams protein 1/2 cup cooked or one cup raw vegetables: 2 grams protein Timing is everything!
and vegetables may help improve bone and muscle strength. And if Tai Chi helps improve bone
Introducing plastic crates to farmers in a town in Afghanistan a $60000 project sponsored by the nonprofit international development organization CNFA reduced tomato losses from 50 percent to 5 percent according to WRI.
Some native crops such as pigeon peas and pulses in South Asia and cowpeas and millet in Africa have not yet benefited from plant-breeding techniques that could improve productivity he said.
At one of the first commercial vertical farms a Singapore-based company called Sky Greens grows about a half-ton of bok choy and cabbage in three-story greenhouse towers.
At this point the term superfood becomes largely meaningless or at best synonymous with just about any fruit or vegetable.
Beans and whole grains are standard additions to the superfood lists Beans are a source of low-fat protein.
Beans have insoluble fiber which lowers cholesterol; soluble fiber which provides a longer feeling of fullness;
5 Risks of Raw Vegan Diet Kale lives up to the hype of a superfood. But so do most dark leafy greens:
Swiss chard collards mustards (including radish greens) spinach (and others in the amaranth family) and cabbages. Add broccoli to that.
It's in the cabbage-mustard family; the modern version is grown merely for its floret instead of leaves.
These dark vegetables are loaded with vitamins A c and K as well as fiber calcium and other minerals.
Sweet potato and squash also usually make the superfood list for similar reasons. Both kinds of food are generally excellent sources of fiber Vitamin a and much more.
They are also naturally sweet and don't require the butter cream or salt typically added to potatoes.
Salmon sardines mackerel and certain other fatty fish are rich in omega-3 fatty acids thought to lower the risk of heart disease and stroke.
& Veggies The first general criticism of the use of the term superfood is that
Is broccoli really that superior to asparagus? Research has shown that the ideal diet is one that is largely plant-based with a wide wide wide variety of fruits vegetables whole grains and healthful animal products.
Superfoods might be a good entry into healthy eating and understanding their nutritional value is enlightening
or yellowish fruit about the size of an orange but resembling the shape of a pumpkin.
and ingredients that contains gluten including bread beer french fries pasta salad dressing soy sauce and even some soups (unless otherwise marked as gluten-free).
Other common weed allergens are sagebrush found predominantly in the west pigweed and goosefoot pollen. 4. Molds are microscopic plants that reproduce by sending tiny spores into the air.
or spread consists of cooked mashed chickpeas (also called garbanzo beans) blended with olive oil lemon juice salt garlic
The Israeli hummus company Sabra now partnering with tortilla-chip brand Tostitos has marketed the snack to American consumers by developing America-centric flavors like Buffalo Style and convincing some Virginia tobacco
farmers to switch to chickpeas. Low in fat and high in Vitamin c hummus offers a healthy snack alternative.
The proteins in chickpeas and sesame seeds complement each other providing more complete protein nutrition much like rice and beans.
Chopped tomatoes pine nuts pickles and other garnishes often enliven the dish which is popular throughout the Mediterranean region including the Middle east and North africa.
#What Is Kale? Kale is a leafy green vegetable (Brassica oleracea) sometimes called borecole. It's related to cabbage broccoli collard greens and Brussels sprouts.
Varieties of kale are grown all around the world in a number of different climates and the plant is able to grow well into the cooler winter months.
Additionally the leaves of the kale plant freeze well and some sources claim the leaves taste sweeter
if harvested after a frost. Kale has received a lot of attention in recent years for its powerhouse nutritional benefits making kale (along with blueberries spinach beans and certain other vegetables) one of the so-called superfoods.
One cup of chopped kale contains 206 percent of the daily value of Vitamin a and 684 percent of Vitamin k It also contains almost as much calcium as milk more Vitamin c than an orange
and is loaded with important minerals including copper potassium iron manganese and phosphorus. Kale is also a good source of omega-3 fatty acids
and is known to contain cholesterol-lowering fiber and cancer-fighting carotenoids and flavonoids. During WORLD WAR II kale was recommended often for victory gardens
because it is grown easily and filled with important nutrients that supplemented meals limited by wartime rationing.
When the war was over however many families turned away from kale turned-off by its taste texture and association with wartime privation.
Newer varieties of kale however are much better tasting that those commonly grown in the 1940s.
Consumer should look for kale with firm dark green or purple leaves. Kale can keep for up to five days in a zipped plastic bag in a refrigerator.
Some favorite ways to serve kale include adding it to soups egg dishes casseroles salads even as a pizza topping.
Kale can be braised and tossed with walnuts and balsamic vinegar or tossed with pasta pine nuts and olive oil.
Kale chips available in some stores can be made by cutting the leaves into bite-size pieces drizzling it  with olive oil
and salt then baking for 10 minutes in an oven. Follow Marc Lallanilla on Twitter and Google+.
+Follow us@livescience Facebook & Google+.+Original article on Livescience v
#What Is Melatonin? Melatonin is produced a hormone naturally by the pineal gland in response to darkness.
Grapes sugar beets sorghum or other plants can also be used to make a molasses-like substance.
which is the chemical responsible for the heat in chili peppers. Preliminary studies also suggested that capsaicin prevents weight gain.
and subsisted on lean proteins (like fish venison and poultry) eggs fruits vegetables nuts and roots.
or wheat though you can also use potatoes fruits or even just sugar. The fermentation step creates a product with only about 16 percent alcohol by volume (ABV) too low for spirits.
But whether it s a tomato or a hamburger the food you're about to eat once needed nutrients to maintain its health
but nothing compares to buying a tomato picked ripe from the vine. When you buy produce from a grocery store it may have spent as much as a week in transit.
#What Makes a Tomato Taste Sweet? Mary poppins was definitely onto something when she crooned Just a spoonful of sugar makes the medicine go down.
and vegetables that create aromas may play an even more important role than sugar content in a person's perception of sweetness.
For instance the researchers found that consumers rated one type of tomato the Matina as being twice as sweet as the Yellow Jelly bean tomato
and vegetables but they didn't know how the different volatiles combined in the brain to create sweet flavor.
While studying tomatoes Bartoshuk has found six volatiles that contribute to sweetness independent of sugar.
Bartoshuk and her colleagues have discovered recently more than 30 volatiles that create sweetness in strawberries in addition to the six that work together to sweetenâ tomatoes.
because it may allow food growers to create tastier varieties of foods such as tomatoes by selecting the genes responsible for sweetness-inducing volatiles
Bartoshuk's future research will focus on how to add together the nearly 40 volatiles the University of Florida researchers have discovered in tomatoes
#Where Did Potatoes Come From? The potato is an immigrant coming from the Andes mountains in South america or by some accounts possibly from the western coast of Chile.
Potatoes showed up in Europe in the 1500s. It is by far the most popular vegetable in the United states. According to the U s. Census bureau 47 pounds of potatoes chips baked mashed
and fried are consumed per U s. resident every year. Growing potatoes is a $3 billion dollar a year business.
The leading producers are Idaho Washington and Wisconsin. Follow Life's Little Mysteries on Twitter@llmysteries. We're also on Facebook & Google+o
#Where's My Flower? Diesel Throws Honeybees Off the Trail Diesel pollution snuffs out floral odors interfering with honeybees'ability to find
which are pigmented highly compounds naturally present in many fruits grains oils and vegetables. Even when adjusted for health behaviors the researchers found 3 to 7 percent higher levels of carotenoids in participants with higher optimism scores.
what it replaces snacks such as potato chips or crackers. Along these lines Slavin's approach is not merely to add more whole grains to your diet
Whole grains and carbohydrates in vegetables take a long time to break down raising blood sugar slowly whereas refined carbs such as sugar corn syrup and white flour cause sharp spikes in blood sugar.
cheesecake versus steamed broccoli for instance. That made it difficult to discern whether the carbohydrates or some other part of the food caused the cravings. 8 Tips for Fighting Sugar Cravings Sugar cravings To tease out this difference Ludwig
The authors hypothesize that the sharp drop in blood sugar spurred by cookies chips or cake may not only stimulate hunger
#Why Do We Carve Pumpkins at Halloween? Carving vegetables into scary faces then lighting them is an odd kind of custom that just must have interesting roots.
The irish do not disappoint. Folks there have a legend of a drunken farmer whose dealings with the devil led to him being turned back at both the gates of heaven and hell upon his death.
Forced to wander the darkness of purgatory Jack made an o'lantern from a turnip
Every Halloween communities in Ireland would craft their own turnip lamps to scare him and other wayward spirits away.
The tradition became pumpkin-ified when Irish immigrants found the orange veggie sprouting in abundance in North america.
Today pumpkins mean big business at Halloween U s. farmers grow over a billion pounds a year worth about $106 million.
Follow Life's Little Mysteries on Twitter@llmysteries. We're also on Facebook & Google
Sending a space greenhouse full of fruits vegetables and pollinating insects may be one way for humans to feed themselves on a Mars mission.
And fruits and vegetables may not have the same life cycle in space Halberg said. All organisms On earth have adapted to a gravitational pull of one atmosphere
As a group people who said they ate yogurt also reported consuming higher amounts of other good for you-you foods such as fruits vegetables nuts fish
Fresh, Frozen or Canned Veggies? The holiday season is a time when our daily agenda items can be trumped by longstanding traditions such as baking Christmas cookies from scratch
Many people I know would feel guilty preparing a green bean casserole with frozen beans or (gasp) using frozen corn for grandma's corn pudding recipe.
But are frozen vegetables really inferior? What about canned? Research has provided some answers. Frozen vs. Fresh Frozen fruits and vegetables may have higher levels of vitamins A
and C and folate compared with their fresh counterparts that have been stored for five days according to a 2013 University of Georgia study.
and mineral content of eight fruits and vegetables and found that some had. 10 New Ways to Eat Well This study supports the findings of a 1998 Food Chemistry study
which found that the Vitamin c content of frozen peas and broccoli was similar to the typical fresh versions you might find at your local grocer.
There isn't a clear winner and loser in the match between frozen vs. fresh because so much depends on
But what is clear is frozen that vegetables may have more nutritional value than many have thought. Â Canned vs.
Frozen In the question of how canned veggies compare with frozen researchers have found that frozen peas may have substantially higher antioxidant activity than their canned
whether there are other nutritional benefits of eating canned vegetables according to a 2007 review in the Journal of the Science of Food and Agriculture.
So according to the research frozen fruits and vegetables are a suitable alternative and in some cases may even be more nutritious than fresh.
Canned vegetables are a convenience but may lack the antioxidants found in fresh or frozen versions.
#Asparagus: Health Benefits, Risks (Stinky Pee) & Nutrition Facts In ancient times asparagus was renowned as an aphrodisiac.
Regardless of its powers to put you in the mood this succulent savory vegetable contains a stimulating blend of nutrients making this member of the lily family a fantastic food for your health.
Asparagus is balanced extremely well even among nutrient-rich vegetables. It is high in folic acid with a 5-ounce serving providing 60 percent of your recommended daily intake.
Asparagus is also a great source of potassium thiamin fiber magnesium calcium and vitamins K A B6 and C. Furthermore it contains the amino acid asparagine as well as chromium a trace mineral that helps insulin do its job transporting glucose.
Looking to eliminate free radicals? Get a big dose of antioxidants with asparagus. It is especially rich in glutathione a detoxifying compound that can help destroy carcinogens.
For this reason asparagus may help fight or protect against certain cancers including bone breast lung and colon cancers.
Asparagus is extremely low in calories at about 20 per serving has no fat and is low in sodium.
It can be eaten raw or cooked. It may come as a surprise to some to know that there are three varieties of asparagus:
American and British which is green; French which is purple; and Spanish and Dutch which is white.
Here are the nutrition facts for asparagus according to the U s. Food and Drug Administration which regulates food labeling through the National Labeling and Education Act:
5 asparagus spears (3. 3 oz/93 g) Calories 20 Calories from Fat 0*Percent Daily Values(%DV) are based on a 2000 calorie diet.
Heart health Asparagus is good for your ticker in a variety of ways. Its high level of B vitamins helps regulate the amino acid homocysteine too much
Asparagus has more than 1 gram of soluble fiber per cup which lowers the risk of heart disease.
Lastly asparagus has excellent anti-inflammatory effects and high levels of antioxidants both of which may help reduce the risk of heart disease.
Regulating blood sugar The B vitamins abundant in asparagus play a key role in metabolizing sugar and starches
Therefore asparagus impressive anti-inflammatory properties and high levels of antioxidants make it a good preventive food.
One 2011 study published in The british Journal of Nutrition also suggested that asparagus ability to improve insulin secretion
And the folate that asparagus provides works with B12 to prevent cognitive decline. One Tufts University study found that older adults with healthy levels of folate
and preventing kidney stones Asparagus can act as a natural diuretic due to its high amounts of the amino acid asparagine.
Asparagus is high in fiber with 2 grams of insoluble fiber and 1 gram of soluble fiber per cup.
Asparagus contains almost half the recommended daily intake of folate. Related: Pregnancy Diet: What to Eat What Not to Eat Digestive health Asparagus is one of the few vegetables that contain inulin a unique carbohydrate associated with improved digestion.
Inulin is a prebiotic; it does not get broken down and digested until it reaches the large intestine.
Cancer risk Antioxidants and anti-inflammatories which are found in great quantities in asparagus are associated typically with decreased risk of cancers.
It is possible to have an asparagus allergy in which case you should not eat it.
People who are allergic to other members of the lily family such as onions garlic and chives are more likely to be allergic to asparagus.
Symptoms include a runny nose hives trouble breathing and puffiness or swelling around the mouth and lips.
Daily asparagus intake can also cause some side effects that while not serious may be annoying. Gas and smelly urine are the two most common side effects.
Why does asparagus make urine smell? Asparagus is the only food to contain the chemical asparagusic acid.
When this aptly named chemical is digested it breaks down into sulfur-containing compounds which have a strong unpleasant scent.
so asparagus itself doesn t smell. What s weirder than a veggie causing stinky pee?
The fact that not everyone can smell it. Scientists aren t entirely sure why this is.
According to the Michigan Asparagus Advisory board: For more information on Fruits & Vegetables visit: Nutrition Science News & Feature F
#Onions: Health Benefits, Health Risks & Nutrition Facts Turns out that onions are nothing to cry over these flavorful bulbs are packed with nutrients.
They are excellent sources of Vitamin c fiber folic acid antioxidants and other important flavonoids and phytochemicals.
One particularly valuable flavonoid in onions is quercetin which is linked to preventing cancer reducing the symptoms of bladder infections promoting prostate health and many other benefits.
Other important phytochemicals in onions are disulfides trisulfides cepaene and vinyl dithiins. They all are helpful in maintaining good health
and have anticancer and antimicrobial properties. Partly because of their use in cooking around the world onions are among the most significant sources of antioxidants in the human diet.
Their high levels of antioxidants give onions their distinctive sweetness and aroma. These antioxidants and flavonoids may help promote heart health reduce inflammation
and reduce the risk of cancer in addition to a load of other good things. Onions are low in calories (45 per serving) very low in sodium
and contain no fat or cholesterol. Onions are healthy whether they re raw or cooked though raw onions have higher levels of organic sulfur compounds that provide many benefits.
The beneficial flavonoid quercetin however does not degenerate when onions are simmered to make soup. It transfers to the water
instead especially when cooked on a low heat. The flavonoids in onions are found in the highest concentration in the outer layers of the flesh
so you ll want to be careful to remove as little of the edible part of the onion as possible when peeling it.
Here are the nutrition facts for avocados according to the U s. Food and Drug Administration which regulates food labeling through the National Labeling and Education Act:
Nutrition Facts Serving size: 1 medium onion (5. 3 oz/148 g) Calories 45 Calories from Fat 0*Percent Daily Values(%DV) are based on a 2000 calorie diet.
Heart health Onions encourage a healthy heart in many ways. The sulfur in onions can help lower high blood pressure lower bad cholesterol and increase good cholesterol.
It can also help to prevent blood clots stroke and your arteries from hardening. The sulfur acts as a natural blood thinner and prevents blood platelets from aggregating.
When platelets cluster the risk for heart attack or stroke increases significantly so onions blood-thinning properties can be a powerful aid against these heart problems.
Raw onions are especially beneficial in this regard. The quercetin in onions can also help prevent plaque buildup in the arteries
which reduces the risk of heart attack and stroke. Anti-inflammatory Onions have been used to reduce inflammation for centuries.
Onions sulfurs are effective anti-inflammatory agents. For this reason onions are considered often a home remedy for asthmatic symptoms.
They can even reduce inflammation in blood vessels which reduces the risk of heart disease. The quercetin in onions can help with arthritis pain by easing swelling and joint stiffness.
Immune system Onions can promote a strong immune system by eliminating free radicals improving the effectiveness of Vitamin c in your body
and improving the absorption of minerals through probiotics which are promoted by the fiber in onions.
The quercetin in onions also reduces allergic reactions by stopping your body from producing histamines which are what make you sneeze cry
and itch if you re having an allergic reaction. Cancer Onions are high in quercetin a powerful anticancer agent.
In lower concentrations quercetin helps prevent cancer cells from growing by killing free radicals. In higher concentrations quercetin becomes toxic to cancer cells.
One recent study from The netherlands showed that people who ate onions absorbed twice as much quercetin as those who drank tea and more than three times as much quercetin as those who ate apples
which are other high-quercetin sources. Red onions are especially high in quercetin. Shallots and yellow onions are also good options.
White onions contain the least amount of quercetin and other antioxidants. Detoxification Onions have amino acids that are rich in organic sulfur.
They initiate detoxification by forming the basis for glutathione helps the liver process toxins. Digestion The fiber in onions promotes good digestion
and helps keep you regular. Additionally onions contain a special type of soluble fiber called fructan
which promotes good bacteria growth in your intestines which helps keeps them healthy and ward off infections.
The phytochemicals in onions that scavenge free radicals also reduces your risk of developing gastric ulcers. Regulating blood sugar The chromium in onions assists in regulating blood sugar.
The sulfur in onions helps lower blood sugar by triggering increased insulin production. Bone density in older women A 2009 study found that daily consumption of onions improves bone density in women who are going through
or have finished menopause. Women who ate onions frequently had a 20 percent lower risk of hip fracture than those who never ate onions.
While not especially serious eating onions can cause problems for some people. The fructose in onions may cause gas
and bloating. Onions especially if consumed raw can worsen heartburn in people who suffer from chronic heartburn or gastric reflux disease.
Eating a large amount of green onions or rapidly increasing your consumption of green onions may interfere with blood thinning drugs.
Green onions contain a high amount of Vitamin k which can decrease blood thinner functioning. It is also possible to have a food intolerance or allergy to onions.
People with onion allergies may experience red itchy eyes and rashes if an onion comes into contact with the skin.
People with a food intolerance to onions may experience nausea vomiting and other gastric discomfort.
According to the National Onion Association: Onions probably originated in Central asia in modern-day Iran and Pakistan.
Prehistoric people probably ate wild onions long before farming was invented. Onions may have been among the earliest cultivated crops.
Onions also grew in Chinese gardens as early as 5000 years ago and they are referred to in the oldest Vedic writings from India.
As early as the sixth century B c. a medical treatise the Charaka Sanhita celebrates the onion as medicine a diuretic good for digestion the heart the eyes and the joints.
A Sumerian text dated to about 2500 B c. tells of someone plowing over the governor's onion patch.
In Egypt onions were planted as far back as 3500 B c. They were considered to be objects of worship
and symbolized eternity because of the circle-within-a-circle structure. Paintings of onion appear on the inner walls of pyramids and other tombs.
Onions were buried with mummies. Some Egyptologists theorize that onions may have been used because it was believed that their strong scent
and/or magical powers would prompt the dead to breathe again. Onions are mentioned in the Bible.
In Numbers 11:5 the children of Israel lament the meager desert diet enforced by the Exodus:
We remember the fish which we did eat in Egypt freely the cucumbers and the melons and the leeks and the onions and the garlic.
The Greeks used onions to fortify athletes for the Olympic games. Before competition athletes would consume pounds of onions drink onion juice and rub onions on their bodies.
The Romans ate onions regularly. Pedanius Dioscorides a Roman physician of Greek origin in first century A d. noted several medicinal uses of onions.
Pliny the Elder catalogued Roman beliefs that onions could cure poor vision induce sleep and heal mouth sores dog bites toothaches dysentery and lumbago.
Pliny wrote of Pompeii's onions and cabbages and excavators of the doomed city found gardens where just as Pliny had said onions had grown.
The bulbs had left behind cavities in the ground. By the Middle ages the three main vegetables of European cuisine were beans cabbage and onions.
Onions were prescribed to alleviate headaches snakebites and hair loss. They were used also as rent payments and wedding gifts.
The Pilgrims brought onions with them on the Mayflower. However they found that Native americans were already using wild onions in a variety of ways:
eating them raw or cooked as a seasoning or as a vegetable. Onions were used also in syrups as poultices as an ingredient in dyes and even as toys.
Slicing onions makes you cry because when you cut into it the onion produces a sulfur-based gas.
The gas reacts with the water in your eyes and forms sulfuric acid. To rid your eyes of this fiery irritant your tear ducts work overtime.
For no more (or fewer) tears try moving your face farther away from the onion so the gas disperses before reaching your eyes.
Another suggestion for reducing tears is to first chill the onions for 30 minutes. Then cut off the top
and peel the outer layers leaving the root end intact Bulb onions are yellow red or white.
In the United states about 87 percent of the commercial onion crop is yellow onions 8 percent is red onions
and 5 percent is white onions. Onions range in size from less than 1 inch to more than 4. 5 inches in diameter.
The most common sizes sold in U s. markets are 2 to 3 3/4 inches.
Scallions or green onions are actually immature yellow red or white onions harvested before the bulb begins to form.#
#oespring onions#and#oesalad onions#are other aliases for immature onions. A scallion is nota shallot.
This misnomer probably occurs because#oeã chalion#is another name for the shallot derived from The french à chalote.
Shallots have a distinctive taste but the flavor is closer to that of mature onions than to that of scallions.
The largest onion ever grown weighed 10 pounds 14 ounces (about 5 kilograms) according to the Guinness Book of World records.
U s. farmers plant about 125000 acres of onions each year and produce about 6. 2 billion pounds a year.
The top onion-producing areas are Washington state Idaho-Eastern Oregon and California. The Ieading onion production countries are China India United states Turkey and Pakistan.
The average American eats 20 pounds (9 kg) of onions per year. To avoid onion breath eat a sprig of parsley or rinse your mouth with equal parts lemon juice and water or chew a citrus peel.
I will not move my army without onions!##Ulysses s grant It's hard to imagine civilization without onions.#
#Julia Child Onion skins very thin Mild winter coming in. Onion skins very tough Coming winter very rough.#
#Old english rhyme Mine eyes smell onions: I shall weep anon.#'#'All's Well that Ends Well'by William Shakespear s
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