The next hyped super food for your consideration is the ubiquitous onion. A new study published in Plant Foods for Human Nutrition, report that the brown skin and external layers of the onion are rich in fiber and flavonoids, and that the discarded bulb section contains sulphurous compounds and fructans, which are useful sources of food ingredients that are beneficial to human health. Whether you like your onions grilled, sautéed, fried, or raw, the onion has a history in providing health benefits to those that like them. Some of those onion health benefits have been anecdotal, but the stories are getting medical research attention. During the last worldwide flu epidemic in the early 1900’s, farmers who did not get sick attributed the onion to warding off the virus. Not just through ingesting the onion, but by cutting it open and placing a raw onion throughout their homes. Raw onions exposed to air will turn black over time as they absorb surrounding bacteria. Onions have been known to be one of the most powerful anti-bacterial plants found in nature. Because of their quick absorption of bacteria you shouldn’t eat raw onions that have been left out in the open for long, especially form street food vendors. Grilled onions are a different story and the same concerns do not apply. But, from an everyday dietary intake, the onion may keep you from catching colds and the flu due to their strong anti-oxidant and anti-bacterial properties. That too may be an old wives tale, but it’s worth raising your dietary intake of onions just to find out, even though your significant other may not appreciate its after affects.