Natural Healing through Onions - The Use of Onions for Continual Good Health
nov. 2016 · Mendon Cottage Books
4,3star
3 avis
Ebook
60
Pages
family_home
Admissible
info
À propos de cet ebook
Table of Contents
Introduction
Ear, Nose, and Throat Diseases
Ringing of Ears
Throat Problems
Chest Infections
Cough and Whooping Cough
Infectious Diseases
Colds
Aniseed Essence
Asthma
Wet Cough
Bronchitis
DIY Inhaler
Influenza
Conclusion
Author Bio
Publisher
Introduction
When I wrote The Magic of Onions around two years ago, I told you all about the historical origin of onions, its usage in the life of a common man down the millenniums, and its importance as a vegetable, I did not touch much upon how important this herb is in curing and helping prevent a large number of diseases. These diseases can either be common diseases or may be chronic diseases to which mankind has been subject, all over the World.
But as long as you have onions on hand, why do you need to suffer?
This book is going to tell you all about the number of diseases which can be cured through onions and onion juice. It is also going to tell you all about why it is necessary for you to have lots of onions in your daily diet – especially raw. You are also going to learn that onions, since ancient times, have been used to prevent infections, contagious diseases, chronic ailments, and other useful and beneficial information about that common vegetable/herb – the onion.
In ancient times onions were always eaten fresh, plucked from the ground and eaten within one hour of their harvesting. It was believed that the potency of the onion would keep for just one hour after it had been harvested, and the longer the onion was stored outside the ground, the lesser you would benefit from its naturally powerful curative properties.
When we think of all those onions being stored away for months, before they are sent to the market or exported to other parts of the World, one wonders about how much of their natural goodness has been dissipated into the fresh air. But even so, when we eat the onions – possibly three months after they have been harvested – we find them strong, pungent, and we reassure ourselves that all right, these onions are full of flavor and natural goodness.
Introduction
Ear, Nose, and Throat Diseases
Ringing of Ears
Throat Problems
Chest Infections
Cough and Whooping Cough
Infectious Diseases
Colds
Aniseed Essence
Asthma
Wet Cough
Bronchitis
DIY Inhaler
Influenza
Conclusion
Author Bio
Publisher
Introduction
When I wrote The Magic of Onions around two years ago, I told you all about the historical origin of onions, its usage in the life of a common man down the millenniums, and its importance as a vegetable, I did not touch much upon how important this herb is in curing and helping prevent a large number of diseases. These diseases can either be common diseases or may be chronic diseases to which mankind has been subject, all over the World.
But as long as you have onions on hand, why do you need to suffer?
This book is going to tell you all about the number of diseases which can be cured through onions and onion juice. It is also going to tell you all about why it is necessary for you to have lots of onions in your daily diet – especially raw. You are also going to learn that onions, since ancient times, have been used to prevent infections, contagious diseases, chronic ailments, and other useful and beneficial information about that common vegetable/herb – the onion.
In ancient times onions were always eaten fresh, plucked from the ground and eaten within one hour of their harvesting. It was believed that the potency of the onion would keep for just one hour after it had been harvested, and the longer the onion was stored outside the ground, the lesser you would benefit from its naturally powerful curative properties.
When we think of all those onions being stored away for months, before they are sent to the market or exported to other parts of the World, one wonders about how much of their natural goodness has been dissipated into the fresh air. But even so, when we eat the onions – possibly three months after they have been harvested – we find them strong, pungent, and we reassure ourselves that all right, these onions are full of flavor and natural goodness.
Notes et avis
4,3
3 avis
Quelques mots sur l'auteur
John Davidson
Born and raised in Wyoming and Canada on Ranches. Studied at Utah State University and taught drafting at Bridgerland Applied Technology College for 20 years. Own and run several businesses, an architectural design business, a web design business and a Sawmill business. Married to Karla for over 30 years and have 4 great kids, living in Mendon, Utah.
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