food safety: covid doesn't like it hot
there is a low risk of contracting the virus through food, but if you are worried, turn up the heat.
the canadian food inspection agency has issued a food recall warning of red, yellow, white and sweet yellow onions imported from u.s-based grower thomson international inc. due to a salmonella outbreak.
while some of us may be bemoaning the absence of the stinky root vegetable on our barbequed hamburgers and hotdogs this weekend, there are those of us wondering what the big deal is. after all, besides keeping away snakes and witches, what do onions really have to offer other than bad breath and burning, teary eyes?
julie mancuso, a registered nutritionist and owner of jm nutrition in toronto, says that while onions are often associated with a “pungent onion breath,” their benefits outweigh the drawbacks.
“the onion is a good source of vitamin c, which is the vitamin instrumental for the healthy development and repair of body tissue,” she says. “this ranges from helping the absorption of iron to the formation of collagen. that’s right, ladies, onions are skin-friendly.”
advertisement
raw onions also pack a light calorie punch, at 40 calories for each 100 grams. they contain no cholesterol, and simple sugars like glucose, fructose and sucrose account for most carbohydrates. plus, about 89 per cent is water, which make onions a solid source of hydration. trace amounts of vitamins and protein also find their way into the vegetable.
onions also contain thiosulfinates, which are sulphur-containing compounds, and are known to discourage harmful microorganism growth and help prevent some cancers. and one only has to look as far as t he international journal of research in pharmaceutical sciences for proof that onions may possess anti-viral properties. in fact, they are listed as a safe alternative to anti-viral medication.
advertisement
peel back a layer or two, and you will also find that despite the many good things about onions, they do have the capability to mess up your digestive system. this is because they contain fructans, a naturally occurring carbohydrate that can be hard on our gut, especially if you have an intolerance. fructans ferment and can cause gas, bloating and a generally unpleasant gastrointestinal experience. as a result, onions find their way onto the list of fodmaps — which stands for fermentable oligo-, di-, mono-saccharides and polyols. instead of being absorbed into your bloodstream, these carbs reach the far end of your intestine where most of your gut bacteria reside, causing uncomfortable gi issues.
advertisement
so if all of this has you feeling some onion love, dreaming about all the ways to make the most of an onion — grated, caramelized, roasted, minced, pickled, sliced or diced — we are shedding tears of joy. however, be sure to check where your onions come from. while the cases of salmonella continue to grow, the public health agency of canada is reminding canadians to make sure their onions are not from thomson international inc. — if you are not sure, throw them out and then wash your hands.
symptoms of a salmonella infection , called salmonellosis, typically start six to 72 hours after exposure to salmonella bacteria and include fever, chills, headache and vomiting.