양파가 독감 세균을 잡아먹어 독감물럿거라 !

Onions  (PLEASE READ TO THE END:IMPORTANT)                    

 

< 양 파 (끝까지 읽어주세요. 중요합니다.)>

   

 

 

< It obviously absorbed the bacteria, therefore, keeping the family healthy >

 

박테리아를 흡수해서 가족의 건강을 지켜줍니다.

 

 

< It is dangerous to cut an onion and try to use it to cook the next day,   

it becomes highly poisonous for even a single night.> 

 

 

양파를 잘라서 다음날 요리에 사용하는 것은 해로울 수 있습니다. 

단 하룻밤에도 높은 독성을 가지게될 수 있습니다.

 

 

 

                               

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.

 

1919년에 독감이 4천 만 명을 사망에 이르게 했을 때 한 박사는 많은 농장을 다니면서 그들

 

이 독감을 이기도록 도울 수 있는 방법을 알아보았습니다.  

많은 농부들과 그들의 가족들이 이미 병에 걸리고 많은 사람들이 사망했습니다.

 

 

 

 

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. 

 

그 의사는 한 농부를 만났는데 놀랍게도 모두가 아주 건강한 것이었습니다. 

그 의사가 농부에게 특별한 어떤 일을 했는지를 물었을 때 

그의 아내는 그녀가 껍질을 까지 않은 양파를 접시에 놓고 그 집의방들에 놓아두었다는 것이었습니다. 

그 의사는 그것을 믿을 수 없었고 그 양파 중 하나를 주어서 

그양파를 현미경으로 볼 수 있게 해 주겠는지를 물었습니다.

 

 

 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. 

 

그녀는 그 말을 듣고 양파를 하나 그에게 건내 주었고 

그 의사는 그 양파에서 독감바이러스를 찾아낼수 있었습니다. 

이것은 분명히 양파가 박테리아를 흡수해서 가족들의 건강을 지켜주고 있었던 것입니다.

 

 

Now, I heard this story from a 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.. 

Try it and see what happens.

We did it last year and we never got the flu.

 

지금 나는 이 이야기를 아리조나에 있는 한 미용사에게 들었습니다. 

그녀는 몇 년 전에 그녀의 고용인들 중 다수가 감기에 걸려서 앓게 되었고 

또 많은 고객들도 그런 적이 있었다고 말했습니다. 

다음해에 그녀는 몇 개의 큰 볼에 양파를 담아서 그녀의 가게 여러 곳에 놓아두었습니다. 

놀랍게도 그녀의 직원들이 하나도 아프지 않은 것이었습니다. 

그것은 틀림없이 효과가 있었습니다.

지금 한번 시도해 보시고 어떤 일이 일어나는지 지켜보세요. 

우리는 작년에 그렇게 해 보았고 감기에걸리는 일이 없었습니다. 

 

 

 

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:

 

한가지 여담이 있는데 

나는 오리곤에서 정기적으로 나에게 건강과 관련된 자료를 보내주는 한 친구에게 이 내용을 보냈습니다. 

그녀는 나에게 양파와 관련된 재미있는 경험을 이야기 해 주었습니다.

 

 

 

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 it 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.

 

나는 그 농부의 이야기를 알지 못했습니다. 

하지만 나는 폐렴에 걸렸고 말할 필요도 없이 나는 아주많이 아팠습니다. 

나는 한가지 기사를 접하게 되었는데 

그 기사에서는 양파의 양쪽 끝을 잘라낸 후빈 항아리에 그것을 넣고는 

아픈 환자 옆에다 밤새 놓아두라는 것이었습니다. 

그렇게 하면 양파는 아침이 되면 세균들로 인해서 검게 변해 있을 것이라는 것입니다.

 분명히 그런 일이 일어났습니다.

 양파는 지저분해져 있었고 나는 훨씬 좋아졌습니다.

 

 

 

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.

 

그 기사에서 내가 본 또 다른 한가지는 양파와 마늘을 방에 놓아두었을 때 

흑사병으로부터 많은 사람들을 구해낼 수 있었다는 것입니다.

 

 

 

This is the other note.

Lots of times when we have stomach problems we don't know what to blame.
Maybe it's the onions that are to blame. 

Onions absorb bacteria is the reason they are so good at preventing us from getting colds

and flu's and is the very reason we shouldn't eat an onion that has been sitting for a time

after it has been 
cut open.

 

주목해야 할 또 한가지가 있습니다. 

많은 경우에 우리는 위에 문제가 생기면 원인이 무엇 때문인지모르는 경우가 많습니다. 

아마도 그런 경우에 양파가 원인이 될지도 모릅니다. 

양파가 박테리아를 흡수함으로 감기나 독감으로부터 우리를 보호해 줄 수 있습니다. 

하지만 바로 그 이유로 양파를 자르고난 지 여러 시간이 지난 이후라면 

양파를 먹지 말아야 합니다.                                              

 
LEFT OVER onIONS ARE POISONOUS                                       -2-

 

먹다 남은 양파는 독성이 있습니다.

 

 

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.

 

 

 

나는 마요네즈 상표인 Mullins Food Products를 견학할 놀라운 기회가 있었습니다.

 

Mullins는 거대하고 Mullins 가의 11명의 형제들과 자매들이 소유하고 있는 회사입니다.

내 친구 Jeanne가 ceo로 있습니다.

 

 

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.

 

 

식품의 독성문제에 대한 질문들이 제기 되었을 때 

나는 내가 한 화학자로부터 배우게 된 것을 나누고싶었습니다. 

우리의 투어를 담당한 사람은 Ed 였는데 

그는 형제들 중 하나로 소스제조법을 개발하는데 관련된 화학전문가였습니다. 

그는 심지어 맥도날드의 소스제조법을 개발하기까지 하였습니다.

Ed가 음식 화학전문가 라는 것을 기억하세요. 

견학을 하는 동안 우리가 마요네즈에 관해 걱정해야 할필요가 있는지를 누군가가 물었습니다. 

사람들은 항상 마요네즈가 상하게 되는 것에 대해 걱정했습니다.

Ed의 대답은 놀랍습니다. 

그는 상업적으로 만들어진 마요는 완벽히 안전하다고 말했습니다.

 

 

 

"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.

 

“ 냉장보관을 할 필요도 없습니다. 

물론 냉장고에 넣는 것이 해롭지는 않지만 꼭 필요한 일은 아니지요.” 

그는 마요네즈에 있는 ph가 자연상태에서 박테리아가 살 수 없는 수준으로 맞추어져 있다고 설명했습니다. 

그런 다음 그는 재밌는 소풍에 관한 이야기를 했습니다. 

감자 샐러드 한 접시를 테이블위에 올려놓습니다. 

그리고 어떻게 사람들이 아프게 되면 마요네즈를 탓하는지를 이야기 했습니다. 

 

 

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.

 

Ed는 말했습니다. 

식중독이 알려지게 되면 관리자들이 알아보는 첫 번째 일은 바로 

‘피해자’들이 마지막으로 언제 양파를 먹었는 지와 그 양파가 어디에 있었는가 하는 것입니다.

(감자샐러드에 있었던?) 

Ed는 집에서 만든 마요네즈가 아닌 한 실외에서 음식을 상하게 한 것은 마요네즈가 아니라는 것입니다. 

그것은 대개양파이거나 양파가 아니면 감자 때문이라는 것입니다.

 

 

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.

 

그는 특히 요리되지 않은 양파가 박테리아를 끌어당기는 거대한 자석이라고 설명했습니다.

 여러분은절대로 썰린 양파의 부분을 보관하려고 하지 말아야 합니다. 

그는 심지어 지퍼락에 넣어서 냉장고에넣어서 보관한다 해도 안전하지 않다고 말합니다.

 

 

 

 

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.

 

 

잘라서 잠시만 방치해 두면 그것은 오염이 되어서 당신에게 아주 해로울 수 있습니다. 

(그리고 야구장에서 먹는 핫도그에 들어있는 양파는  두배로 조심해야 합니다.) 

Ed는 말합니다.

 만약에 먹다 남긴양파를 먹거나 그것을 요리에 넣는 것은 너무나 어리석은 일이라고 . 

아무일 없을 지도 모르지만 먹다가 남긴 양파를 썰어서 샌드위치에 넣는 것은 문제를 일으킬 수 있습니다. 

감자샐러드에 들어있는양파와 습기가 있는 감자도 마찬가지 입니다.

 그것들은 어떤 상업적인 마요네즈 보다도 박테리아를빨리 자라도록 해서 당신을 공격할 것이고 

당신은 문제가 생기기 시작할 것입니다.

 

 

 

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion 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.

 

 

 또한 개들에게도 절대로 양파를 먹이지 마세요.  

개들의 위는 양파를 신진대사 시키지 못합니다. 반드시 기억하세요. 

양파를 자른 후 그것을 다음날 요리에 사용하는 것은 아주 위험합니다.

그것은 단 하룻 밤에도 아주 높은 독성을 가지게 되고

 과도한 위액 분비로 인한 해로운 위염을 유발하거나 심지어 식중독을 일으킬 수도 있습니다.

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