Body Effects When Eating Onions – Onion is one of the main ingredients for making a dish. The dish will not feel complete if we do not include red onions in it. Shallots are known to bring potential through their nutritional content. However, there are also side effects that the body can experience. Without further ado, here are some things that can happen from the consumption of red onions, there are advantages and disadvantages.
1. Healthy digestion
Shallots are a rich source of fiber and prebiotics, which are necessary for optimal gut health.
Prebiotics are a type of indigestible fiber that is broken down by beneficial gut bacteria. Intestinal bacteria feed on prebiotics and make short-chain fatty acids, including acetic, propionic, and butyric.
Research in the 2011 World Journal of Gastroenterology has shown that these short-chain fatty acids strengthen gut health, boost immunity, reduce inflammation, and improve digestion.
In addition, according to a 2017 report in the journal Nutrients, eating foods rich in prebiotics helps increase probiotics or good bacteria, such as Lactobacillus strains and Bifidobacteria, which are beneficial for digestive health.
2. Be careful, it can trigger stomach acid
Have you ever eaten too much onion and then experienced heartburn or heartburn? Yes, onions can trigger acid reflux, which occurs when stomach acid rises up into the esophagus and causes a burning sensation in the chest.
In general, people who are prone to acid reflux are advised to avoid foods that can trigger acid reflux, such as onions, spicy foods, citrus fruits, alcohol, and tomatoes.
Reported by Vanguard Gastroenterology, onions can stimulate stomach acid because it prolongs the length of time food stays in the stomach, which can worsen pain and belching.
Also Read :Benefits of Eating Raw Garlic
3. Have antibacterial ability
There is a fair amount of evidence to suggest that onions have an antibacterial effect on the body, with studies showing that onions have the ability to fight harmful bacteria including E. coli and S. aureus, according to
Journal of Food and Drug Analysis in 2018.
A test-tube study in the journal Journal of Agricultural and Food Chemistry in 2006 found that a compound in onions called quercetin can inhibit the growth of certain bacteria called H. pylori, which is associated with peptic ulcers.