在電子郵件收到此文，在萬維網之讀者應能閱讀此文，故將原文放上。

切開之洋蔥氣味極濃，這是誰都知道的。是洋蔥氣味能殺傷病毒？還是病毒跑到切開的洋蔥片去自殺？是病人吸入洋蔥氣味對pneumonia (肺炎)有治療作用?還是病人體內之病毒跑到洋蔥片上去而減輕了病情？

病毒在空氣中能自由飛翔尋找目標？還是病毒只能隨空氣作布郎運動?

筆者認為此文之作者的思維和表述有問題，但其敍述之事實值得讓眾人知道。

據筆者所知中醫治療傷風感冒、及一些上呼吸道感染，用蔥及蔥白相當普遍，且有效。只是在中醫理論中用不同之語言表述。這是筆者反對一些傢伙對中醫一竅不通又大放厥詞之原因。

以下是原文，亦未知原作者是誰，但筆者常服食少量蔥、蒜深有同感。

In 1919 when the flu killed 40 million people therewas this Doctor that visited the many farmers to see if he could helpthem combat the flu. Many of the farmers and their family hadcontracted it, and many died.

The doctor came upon this one farmer, and to hissurprise, everyone was very healthy. When the doctor asked what thefarmer was doing that was different, the wife replied that she hadplaced an unpeeled onion in a dish in the rooms of the home, (probablyonly two rooms back then). The doctor couldn’t believe it and asked ifhe could have one of the onions and place it under the microscope. Shegave him one and when he did this, he did find the flu virus in theonion. It obviously absorbed the bacteria, therefore, keeping thefamily healthy.Now, I heard this story from my hairdresser in AZ.She said that several years ago many of her employees were coming downwith the flu and so were many of her customers. The next year sheplaced several bowls with onions around in her shop. To her surprise,none of her staff got sick. It must work….Try it and see whathappens. We did it last year and we never got the flu.

Now there is a P. S. to this…. I sent it to afriend in Oregon whoregularly contributes material to me on healthissues. She replied with this most interesting experience aboutonions:

Thanks for the reminder. I don’t know about thefarmers story…. But, I do know that I contacted pneumonia andneedless to say I was very ill… I came across an article that saidto cut both ends off an onion put it into an empty jar…..placing thejar next to the sick patient at night. It said the onion would beblack in the morning from the germs…. Sure enough it happened justlike that…. The onion was a mess, and I began to feel better.

Another thing I read in the article was that onionsand garlic placed around the room saved many from the black plagueyears ago. They have powerful antibacterial, antiseptic properties.

This is the other note.

Lots of times when we have stomach problems we don’tknow what to blame. Maybe it’s the onions that are to blame. Onionsabsorb bacteria is the reason they are so good at preventing us fromgetting colds and flu’s and is the very reason we shouldn’t eat anonion that has been sitting for a time after it has been cut open!

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring MullinsFood Products, Makers of Mayonnaise.. Mullins is huge, and is owned by11 brothers and sisters in the Mullins family. My friend, Jeanne, isthe CEO.

Questions about food poisoning came up, and I wantedto share what I learned from a chemist.

The guy who gave us our tour is named Ed. He’s oneof the brothers. Ed is a chemistry expert and is involved indeveloping most of the sauce formula. He’s even developed sauceformula for McDonald’s.

Keep in mind that Ed is a food chemistry whiz.During the tour, someone asked if we really needed to worry aboutmayonnaise. People are always worried that mayonnaise will spoil. Ed’sanswer will surprise you. Ed said that all commercially- made Mayo iscompletely safe.

“It doesn’t even have to be refrigerated. No harm inrefrigerating it, but it’s not really necessary.” He explained thatthe pH in mayonnaise is set at a point that bacteria could not survivein that environment. He then talked about the quaint essential picnic,with the bowl of potato salad sitting on the table and how everyoneblames the mayonnaise when someone gets sick.

Ed says that when food poisoning is reported, thefirst thing the officials look for is when the ‘victim’ last ateONIONS and where those onions came from (in the potato salad?). Edsays it’s not the mayonnaise (as long as it’s not homemade Mayo) thatspoils in the outdoors. It’s probably the Onions, and if not theonions, it’s the POTATOES.

He explained, onions are a huge magnet for bacteria,especially uncooked onions. You should never plan to keep a portion ofa sliced onion.. He says it’s not even safe if you put it in azip-lock bag and put it in your refrigerator.

It’s already contaminated enough just by being cutopen and out for a bit, that it can be a danger to you (and doublywatch out for those onions you put in your hotdogs at the baseballpark!) Ed says if you take the leftover onion and cook it like crazyyou you’ll probably be okay, but if you slice that leftover onion andput on your sandwich, you’re asking for trouble. Both the onions andthe moist potato in a potato salad, will attract and grow bacteriafaster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachscannot metabolize onions.

Please remember it is dangerous to cut an onion andtry to use it to cook the next day, it becomes highly poisonous foreven a single night and creates toxic bacteria which may cause adversestomach infections because of excess bile secretions and even foodpoisoning.

Please pass this on to all you love and care