The magic of Onions?

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….
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 involved 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 on your hamburgers at the BBQ!)

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 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.
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