The Anti-Allergies

Onion juice, it surprises people. When I mention it during consultations, I see eyebrows rise. But onion is one of the oldest remedies in traditional pharmacopoeia. My grandmother made an onion syrup for cough, and it worked better than any pharmacy syrup. In juice form, spring onion is much milder than yellow onion. Passed through an extractor with two carrots, the taste is quite acceptable. I recommend it as a 10-day cleanse in spring to clear the respiratory passages after winter.

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Bioactive molecules

Onion is the most concentrated food source of quercetin, a flavonoid that stabilizes mast cells and prevents histamine release, making it a natural antihistamine¹. Onion’s sulfur compounds (allicin, thiosulfinates) are powerful anti-inflammatory and antimicrobial agents². The inulin in onions nourishes the intestinal microbiota, and a healthy microbiota is the first line of defense against allergies³. A juice to discover in March-April when pollens attack.

Onion (Allium cepa) is exceptionally rich in quercetin, a flavonoid whose concentration reaches 20 to 40 mg/100 g in red varieties and 5 to 15 mg/100 g in white varieties. Quercetin is a powerful inhibitor of histamine release by mast cells, giving it remarkable antiallergic properties. Onion also contains fructo-oligosaccharides (FOS, 2 to 6 g/100 g), prebiotics that selectively nourish Bifidobacteria and Lactobacilli in the colon. Sulfur compounds (allicin, thiosulfinates) exert broad-spectrum antimicrobial activity and stimulate hepatic glutathione production, the main intracellular antioxidant. Chromium (2 µg/100 g) improves insulin sensitivity by potentiating the action of glucose tolerance factor (GTF). The green stems of spring onions provide vitamin K1, beta-carotene, and vitamin C in significant amounts.

Spring onion juice is a natural antihistamine and powerful prebiotic. It’s the ideal juice to prepare the terrain before allergy season. Its sulfur compounds support the liver, and its FOS rebuild the microbiota. A naturopath’s juice, not a trendy juice.

Table of key micronutrients

Micronutrient	Main role
Quercetin	Natural antihistamine, anti-inflammatory
Fructo-oligosaccharides (FOS)	Prebiotic, nourish the microbiota
Sulfur compounds (allicin)	Antimicrobial, stimulates glutathione
Chromium	Insulin sensitivity, carbohydrate metabolism
Vitamin C (green stems)	Immunity, antioxidant
Selenium	Glutathione peroxidase cofactor, thyroid

Cold-press extractor preparation

Ingredients:

• 6 to 8 spring onions (white and green parts)
• 3 organic carrots
• 1 green apple

Use spring onions from spring, much milder than dry onions. Pass them whole (bulb + green stems) alternating with carrots. If the taste seems too strong to you, add half an apple.

My recommended extractor

For this recipe, I use the Hurom H310A. Cold pressing preserves all the enzymes, vitamins, and phytonutrients that a centrifuge’s heat would destroy.

Promo code: francoisbenavente20 for -20% on the entire Hurom site.

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To go further

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• Immunity and inflammation
• Vitamin C and immunity

Self-assessments

• Questionnaire: Vitality
• Questionnaire: Vitamin C deficiency

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• The Anti-gastritis
• The C Bomb
• The Refreshing
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Go further

• All my health questionnaires
• My naturopathy shop
• Naturopathy video consultation
• My Living Juices ebook