Life is a Vapor... and Onions.

Tom's Journal.
http://tomschuckmanjournal.blogspot.com/
tschuckman@aol.com

NOT an old wives tale! I personally don't admit to knowing everything-- but I did spend the last 30 some years studying herbs, and credit that knowledge and use to still being alive, while 4 of my uncles perished before age 50. Every bombastic negative person has told me to lose all the weight yesterday -- not for my own well being-- but to pick on me personally because they hate the Gospel message I post regularly [mostly], and I know what I'm talking about. YES, duh.... I know that I should lose more weight! But I also have many dear friends who are dying-- and they are skinny! My desire is NOT to see how long I can survive on earth -- but my primary reason of life is to PRAISE and OBEY the Lord God of the Bible by sharing the Gospel of Jesus Christ! I have a daily regimen of: Capsicum [hot red pepper], Garlic, Ginger, Cinnamon, Hawthorn berries, Devil's Claw, and some vitamins, etc., that seems to keep me going-- when heart disease and stroke run in my family, and the rest of my sibling struggle with weight control too. Don't forget about inherent genes that we all were born with. Basically, you will look pretty much like your parents as you grow older. If your people came from Scandinavia or Northern Europe-- perhaps your arteries are large in diameter, etc, etc.

Finally, man was created by God Almighty, to live [exist] FOREVER! What are 70-100 years on Earth-- compared to ALL ETERNITY?? It's just a matter of WHERE we will spend it. "Life is a Vapor." --James 14:4. Please ponder on this point. Have a great day!

Tom

  I don't know how much of this is fact, but it's worth looking into and
wondering about !!! )
 Maybe you "cooks" can comment on this and know something about it's
truthfulness !!)

 In 1919 when the flu killed 40 million people there
was  this Doctor that visited the many farmers to see if
he could help them combat the flu. Many of the farmers and their family
had contracted it and many died.
 The doctor came upon this one farmer and to his surprise, everyone was
very healthy. When the doctor asked what  the farmer was doing that was
different the wife replied
 that she had placed an unpeeled onion in a dish in the  rooms of the
home, (probably only two rooms back then).
 The doctor couldn't believe it and asked if he could have  one of the
onions and place it under the
> microscope. She   gave him one and when he did this, he did find the flu
> virus in the onion. It obviously absorbed the bacteria,   therefore,
> keeping the family healthy.
Now, I heard this story from my hairdresser in AZ.  She  said that several

years ago many of her employees were   coming down with the flu and so were
many of her customers. The next year she placed several bowls with  onions
around in her shop. To her surprise, none of  her   staff got sick. It must
work (and no, she is not in the onion business.)
The moral of the story is, buy some onions and place them   in bowls
around your home. If you work at a desk, place one or two in your office or
under your desk or even on top somewhere. Try it and see what happens. We
did it  last year and we never got the flu.
If this helps you and your loved ones from getting sick,  all the better.
If you do get the flu, it just
might be  a mild case. Whatever, what have you to lose? Just a few  bucks
on onions!!!!!!
Now there is a P. S. to this for I sent it to a friend in  Oregon who
regularly contributes material to me on health  issues. She replied with
this most interesting experience  about onions:
 Thanks for the reminder. I don't know about the farmers  story but, I do
know that I contacted pneumonia and  needless to say I was very ill. I came
across an article  that said to cut both ends off an onion put one end on a
fork and then place the forked end into an empty   jar...placing the jar
next to the sick patient at night.
It said the onion would be black in the morning from the  germs. Sure
enough it happened just like that, the onion  was a mess and I began to feel

better.
Another thing I read in the article was that onions and  garlic placed
around the room saved many from the black  plague years ago. They have
powerful antibacterial,  antiseptic properties.
This is the other note:
 LEFT OVER ONIONS ARE POISONOUS
 I have used an onion which has been left in the fridge,  and sometimes I
don't use a whole one at one time, so save  the other half for later.
Now with this info, I have changed my mind. I will buy  smaller onions in
the future.
 I had the wonderful privilege of touring Mullins Food   Products, Makers
of mayonnaise. Mullins is huge, and is  owned by 11 brothers and sisters in
the Mullins family.
My friend, Jeanne, is the CEO.
Questions about food poisoning came up, and I wanted to  share what I
learned from a chemist.
 The guy who gave us our tour is named Ed. He's one of the  brothers. Ed
is a chemistry expert and is involve in  developing most of the sauce
formula. He's even developed  sauce formula for McDonald's.
Keep in mind that Ed is a food chemistry whiz. During the  tour, someone
asked if we really needed to worry about mayonnaise. People are always
worried that mayonnaise  will spoil. Ed's answer will surprise you. Ed said
that  all commercially- made Mayo is completely safe.  "It doesn't even have

to be refrigerated. No harm in  refrigerating it, but it's not really
necessary." He  explained that the pH in mayonnaise is set at a point that
bacteria could not survive in that environment. He then  talked about the
quaint essential picnic, with the bowl of  potato salad sitting on the table

and how everyone blames  the mayonnaise when someone gets sick.   Ed says
that when food poisoning is reported, the first  thing the officials look
for is when the 'victim' last ate  ONIONS and where those onions came from
(in the potato  salad?). Ed says it's not the mayonnaise (as long as it's
not homemade Mayo) that spoils in the outdoors. It's probably the onions,
and if not the onions, it's the potatoes.
He explained, onions are a huge magnet for bacteria,  especially uncooked
onions. You should never plan to keep a portion of a sliced onion.. He says
it's not even
safe   if you put it in a zip-lock bag and put it in your refrigerator.
It's already contaminated enough just by being cut open  and out for a bit,
that it can be a danger to you (and doubly watch out for those onions you
put in your hotdogs  at the baseball park!)
Ed says if you take the leftover onion and cook it like crazy you'! ll
probably be okay, but if you slice
that  leftover onion and put on your sandwich, you're asking for  trouble.
Both the onions and the moist potato in a potato  salad, will attract and
grow bacteria faster than any commercial mayonnaise will even begin to break

down.
So, how's that for news? Take it for what you will. I (the  author) am
going to be very careful about my onions from  now on. For some reason, I
see a lot of credibility coming  from a chemist and a company that produces
millions of pounds of mayonnaise every year.
Also, dogs should never eat onions. Their stomachs cannot metabolize
onions. Please remember it is dangerous to cut onions and try to use it to
cook the next day ,it becomes  highly poisonous for even a single night and
creates toxic bacteria which may cause adverse stomach infections because of

excess bile secretions and even food poisoning.
Please pass it on to all you love and care.