Will you use 'Onion-skin' or throw it?

Did you know? Every single day, in millions of kitchens around the world, people prepare onions by taking a knife, slicing off the ends, and peeling away the dry, papery, golden-brown outer skins. We view these fragile skins as completely useless, dirty packaging, throwing massive handfuls of them directly into the garbage. However, from a strict biochemical and immunological standpoint, discarding these dry wrappers means you are throwing away a profound, highly active immune-regulating medicine. Nutritional science reveals that the papery outer skin of the onion contains the absolute highest natural concentration of a powerful flavonoid called Quercetin. Quercetin is virtually absent in the wet, fleshy layers of the onion you actually eat. While you cannot comfortably eat the dry skin raw, you can easily extract its medicine using water and heat. Clinical biology proves that Quercetin acts as a master biological antihistamine. When consumed in a hot broth, it travels through your bloodstream and physically stabilizes your mast cells, preventing them from releasing the histamines that cause severe seasonal allergies, asthma, and systemic joint inflammation. Instead of buying expensive synthetic allergy pills, you can unlock a massive immunological shield using the exact waste you normally throw away. Try this: Keep a container in your fridge for onion skins. The next time you make a soup, bone broth, or stew, throw a handful of the dry skins directly into the boiling pot. They will release a beautiful golden color and a massive dose of quercetin into the liquid. Simply fish them out before serving.