Spoiled onions absolutely can not eat, say U.S. doctors. Even small marks of decay is enough to start the process of cancer development.
Specialists Medical centre Health Line warned of the mortal danger of the use of the bow, which began to deteriorate during storage, informs The Times Hub. Rotten areas on the vegetable is a sign of the presence of aflatoxin, which under certain conditions is deposited on herbaceous plants. Substance manifests itself in the form of black markings on the outer covering of the bulb or beneath it.
There are several reasons that increase the risk of aflatoxin deposits, high humidity, incorrect temperature and poor packaging, exposure to insects, contact with contaminated water.
The penetration of aflatoxin in the body increases the likelihood of developing deadly diseases — liver cancer, warn researchers.
“A toxic substance exerts its influence on other organs. The most vulnerable to its effect cells. In serious cases of aflatoxin poisoning can cause death,” warned the doctors.
They emphasize that onions should be used only in good condition, without cutting off damaged parts. A quality product contains high amounts of vitamin C, antioxidants, amino acids, struggling with pathogenic bacteria, viruses.
“Components of onions thin the blood, reduce the level of harmful cholesterol, eliminate plaque, reduce the risk of atherosclerosis, stroke, heart attack. It is very useful for the prevention of respiratory diseases, including tuberculosis, bronchitis, tracheitis, pneumonia,” — said the scientists about the merits of the vegetable.