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