Steam Cooking Destroys the Anti-Platelet Activity of Onions | Medindia:
Onion inhibits the blood platelets from clogging together and forming a thrombus, which may be harmful to the human body. Steam cooking, on the other hand, reverses this action of the onion.
http://www.medindia.net/news/healthinfocus/steam-cooking-destroys-the-anti-platelet-activity-of-onions-107631-1.htm
Onion inhibits the blood platelets from clogging together and forming a thrombus, which may be harmful to the human body. Steam cooking, on the other hand, reverses this action of the onion.
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