OK, so your breath might whiff, but your body will love you for it, says Su­san Jane White, who’s search­ing for sul­phur

Sunday Independent (Ireland) - Life - - RECIPES -

That holy honk as­so­ci­ated with onion breath con­tains an en­tire phar­macy of com­pounds for the body. Get this: foods rich in sul­phur are thought to help man­u­fac­ture syn­ovial fluid. We need this to bathe our bones and stop them from squeak­ing on the dance floor. Onions and Brus­sels sprouts have loads of sul­phur com­pounds — but you al­ready guessed that, right?

Other good­ies packed into th­ese veg­gies in­clude quercetin to help re­lieve in­flam­ma­tion (es­pe­cially hang­overs) and to help copy­cat an­ti­his­tamines dur­ing sneezy sea­son. Onions also have fab­u­lous amounts of in­ulin, which is known to work as a pre­bi­otic in our gut. Pre­bi­otics help by feed­ing the good bac­te­ria in our in­ter­nal ecosys­tem, keep­ing our di­ges­tive sys­tem smil­ing and our skinny jeans on speak­ing terms.

My anti-in­flam­ma­tory aloo dish gets its psy­che­delic glow from poor man's saf­fron — turmeric. Of course, its high­veg­gie con­tent also helps it feel like a big bowl of sun­shine. Anti-in­flam­ma­tory aloo is not the sex­i­est of names for a Satur­day-night curry, but did you know that in­flam­ma­tion re­lates to heaps of com­mon con­di­tions such as bruis­ing, swelling, hay fever, joint pain, chest in­fec­tions, IBS and asthma? I didn't.

You'll find a hub of in­gre­di­ents in this aloo to help re­duce men­ac­ing prostaglandins in the body. There are good prostaglandins, and bad prostaglandins. Both man­age the in­flam­ma­tory process. The bad ones morph into in­flam­ma­tory mark­ers in your blood­stream, and can make your body feel like a rusty BMX with a 20-tonne rhino on the Tour de France.

Anti-in­flam­ma­tory foods such as turmeric, ginger, goji berries, onions and chilli can help in­ter­rupt the life­cy­cle of bad prostaglandins so that less of them end up cir­cu­lat­ing your body. Pretty nifty, huh?

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