Who should NOT eat onions?

Onion is one of the essential ingredients in Mexican cuisine, appreciated for its flavor and versatility in preparations raw, dried, fried, or as a condiment to enhance dishes. However, beyond its role in gastronomy, it is also an important source of nutrients, although not everyone can benefit from its benefits to the same extent.

According to the Center for Food and Development Research (CIAD), onions are a functional food thanks to their nutrient content and sulfur compounds. Their properties antibacterial, antiviral, antioxidant, antidiabetic, anticancer, anti-inflammatory and prebiotic making it an ally in preventing cardiovascular and respiratory diseases, kidney disorders, obesity and hypertension.

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Rich in vitamin C, fiber, and flavonoids such as quercetin and kaempferol, it promotes digestive health, strengthens the immune system, and protects brain function. Furthermore, its sulfur compounds—responsible for its characteristic aroma and the tear-producing properties of the fruit—contribute to its beneficial effects.

Who should moderate or avoid consumption?

Although consuming onions in moderation is safe for most people, there are cases where it is advisable to limit their intake:

• People with hypertension under treatment: Onions can enhance the effect of medications and cause imbalances in blood pressure.
• Those who suffer from digestive problems: In cases of heartburn, irritable bowel syndrome, or gastritis, its sulfur content can increase gastric acidity and worsen symptoms.
• Individuals prone to flatulence: In these cases, it is recommended to consume it roasted, fried, or caramelized to reduce discomfort.

If you have any questions or specific conditions, it's best to consult a healthcare professional to ensure proper intake and take full advantage of its benefits.

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