Onions: Bad for breath, good for immunity

Often underappreciated for its nutritional benefits, the everyday onion is actually surprisingly rich in bioactive compounds. Bulbs are at their peak ripeness when harvested in the fall, a time when their signature flavonoid, quercetin, is most abundant. Studies suggest that quercetin, a potent antioxidant and anti-inflammatory compound, may have immune-boosting properties. Eating onions raw in salads and sandwiches may offer a special health advantage—animal studies indicate that raw onion improves blood flow by inhibiting clot formation. If you prefer the milder, sweeter taste of cooked onions, try my yummy recipe for Quinoa with Caramelized Onions and Mushrooms.