在电子邮件收到此文，在萬維网之读者应能阅读此文，故将原文放上。

切开之洋葱气味极浓，这是谁都知道的。是洋葱气味能杀伤病毒？还是病毒跑到切开的洋葱片去自杀？是病人吸入洋葱气味对pneumonia (肺炎)有治疗作用?还是病人体内之病毒跑到洋葱片上去而减轻了病情？

病毒在空气中能自由飞翔寻找目标？还是病毒只能随空气作布郎运动?

笔者认为此文之作者的思维和表述有问题，但其敍述之事实值得让众人知道。

据笔者所知中医治疗伤风感冒、及一些上呼吸道感染，用葱及葱白相当普遍，且有效。只是在中医理论中用不同之语言表述。这是笔者反对一些傢伙对中医一窍不通又大放厥词之原因。

以下是原文，亦未知原作者是谁，但笔者常服食少量葱、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