Onions and Copper

 

For posterity - I crave odd foods often, and I think it is the only way my body can communicate some of the things I don't know that it needs. Looked up tonight the chemistry of cooking onions in butter - cooking destroys some antioxidants but keeps some of the vitamin B6 and the vitamin K. More importantly, it also helps combine the copper and magnesium into more fat-soluble versions that can be used by the body better. The same copper / lysine combination is present in olives and avocados (without cooking), which are also cravings. Explains a lot of why I freak Mark out with the 'lethal doses' of garlic and onions I put into the foods I eat - so much that he takes one look and says 'Err.. I'm going away now, tell me if you survive.' I dump on black pepper and even cayenne pepper so thick sometimes he has just gotten used to that and even cooks my hamburger meat with about a 1/4 inch of black pepper on top. Last year I found out about curry, turmeric and black pepper having complementary anti-inflammatory compounds released by cooking in fats, as well... and anthrocyanins from blueberries, tomato, red onions and chili peppers helping with migraine and muscle pains.

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