How a healthy vegetable can quietly damage your liver

Most of us are undoubtedly aware that regular, excessive alcohol consumption leads to the gradual deterioration of the liver. This progression can result in alcoholic fatty liver disease, hepatitis, or cirrhosis.

Cirrhosis of the liver, the last mentioned condition, is an advanced stage of liver damage that develops due to long-term alcoholism. In this state, healthy liver cells are replaced by scar tissue. Cirrhosis is irreversible and can lead to severe complications such as portal hypertension, esophageal varices bleeding, and even hepatocellular carcinoma.

Maintaining proper dietary habits is crucial in preventing liver diseases. Therefore, it is worth avoiding or minimizing the consumption of certain products. These include products high in salt, fatty and fried foods, highly processed foods, sweets, fast foods, sweetened beverages, and carbonated and diet drinks.

It turns out that we can add onions to this list. This popular vegetable, often referred to as a natural antibiotic, contains nutrients such as vitamins A, C, E, K, B group vitamins, iron, calcium, zinc, silicon, selenium, magnesium, and dietary fiber. These valuable substances give onions antibacterial, diuretic, antioxidant, antidiabetic, antiviral, and anti-inflammatory properties.

Unfortunately, even such a healthy product as onions can harm the liver. They stimulate the digestive system and encourage bile production in the liver. Excessive digestive activity and an excess of bile can strain this vital organ. Therefore, people with liver problems should limit their onion consumption.

Of course, this does not apply to people who do not have such health problems. Healthy individuals should regularly consume onions to benefit from flavor and health-enhancing properties.