My wife came up with a vegan patty which has helped me with my diabetes. Here is the recipe she wrote out for me to share and she varies the amounts of the ingredient's depending on if one patty or 20 for a potluck so she uses rule of thumb:


So for a slew of patties...

A load of Oatmeal

A bunch of Pecans grinded or Pecan meal

A good amount of refried beans or cooked lentils

A large Onion chopped fine

A full Garlic grinded or chopped

A shake of Italian Spices like Oregano etc..

A pinch of Olive Oil.....



Then mix together and shape into a round patty and bake till crispy or can fry for 5 minutes.

Put into a wrap with lettuce, tomatoes, and other vegie fixings and wait for the flavor to make your mouth water.......

That sounds good! I can't eat onions or garlic so I always have to sub some other herb or seasoning and I'm sure they never taste quite as good as the original with the onions and garlic! I used to eat them and loved them.

I can't eat onions and garlic either, so this means I can't eat anywhere, for everybody uses them to cook.

Why are onions and garlic so problematic as they have many good affects, are they too strong or is it people don't like them?

Yes, I too would like to know what, "I can't eat onions or garlic", means.

Well some people cant eat or drink dairy products because they are missing the enzyme's that break them down, might be the same with onions and garlic.

But they have health benefits which make them important in our diet.."a recent study showed that less than one clove a day may cut prostate-cancer risk in half, and other research links garlic to a lowered incidence of stomach, colon and possibly breast cancers, that all depends on its preparation, says John A. Milner, chief of the Nutritional Science Research Group at the National Cancer Institute."

"onions are an ace ally in your fight against disease. A prized member of the lily family, they lavish you with health benefits while adding oodles of taste to your food.

A quick glimpse at their incredible health benefits:
The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.
Onions contain chromium, which assists in regulating blood sugar.
For centuries, onions have been used to reduce inflammation and heal infections.
Do you enjoy sliced onions with your food? If yes, rejoice! Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.
A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.
Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.
Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers.
Those bright green tops of green onions are rich in Vitamin A, so do use them often."


Read more: http://www.care2.com/greenliving/8-great-reasons-to-eat-more-onions.html#ixzz2YXbIjfgR

Onions and garlic are the two most sulfuric foods available to those on a vegan diet. Sulfur is a detoxifier. It helps to chelate out poisons from the body. If one has a significant amount of toxins in the body, eating high-sulfur foods like garlic may mobilize them in the body, and cause all sorts of adverse reactions. Similarly, toxins can be stored in fat cells in the body, and it can make a person feel ill while losing weight, because the toxins are then released back into the bloodstream.

Sometimes, an adverse reaction to something like onion or garlic can indicate a high body-burden of toxins. This is not true, however, for every case. Some people may simply have an allergy to them, or perhaps there are reactions to the onions or garlic such as painful bloating or gas. Raw onions will likely produce more of this sort of problem than cooked ones. Either form will have nearly the same amount of sulfur, however, so if one wishes to have the benefit of the sulfur without the side effects of the raw onion, try cooking it.

For some reason, eggs are usually tolerated by the body better than onions or garlic. Eggs have about ten times as much sulfur, ounce for ounce, as garlic, and it is much more digestible. This is why Mrs. White recommends eggs for removing poisons from the body.

Blessings,

Green Cochoa.

Doesn't seem very specific. Hopefully one who made the statement will say why "they can't eat" onions or garlic.

But there does seem to be a few contradictions with what you said. If the reason people don't eat them is because they chelate poisons out of the body, wouldn't that be all the more reason they should eat them?

Second, if their sulfur content causes a high body-burden of toxins which causes an adverse reaction, then why wouldn't eating eggs with ten times the sulfur content (which you said Ellen White recommends for removing poisons, implying above all other things), cause an even higher body-burden of toxins. Something does not compute here. Other than you stated previously that you think eating eggs are necessary....

kland,

Those are good questions. As to the first one, being that eating high-sulfur foods should help people who have the toxins, you are right. The problem is, if you have the toxins, and if you eat the onions and the sulfur mobilizes those toxins back into the bloodstream and you get a migraine headache, how inclined would you be to feel that eating the onions was healthful in your case?

This is a very real condition with some patients. I have an uncle who could attest to this. He took some other steps to get certain toxins out of his body, and now he can actually smell an onion without getting a headache. He had no desire to ease into the onions, but if the onions only caused a problem on account of their sulfur, and not from any allergy or other food-sensitivity issue, then in theory a person could start with very small doses and gradually work up to eating more.

Your second question regarding the body-burden of toxins seems to not fully comprehend what I intended to express earlier. The sulfur does not "cause" a high body-burden of toxins. The sulfur only helps to mobilize those toxins in the body so that they can be excreted more readily. The sulfur is not itself a toxin. As for eating eggs in place of onions, it has something to do with the form in which the sulfur is packaged. Eggs are more tolerable for many people. They have B-vitamins, enzymes, proteins, etc. which are not in onions. In fact, any form of meat also has high sulfur levels.

Eggs and meat have a more usable-form of sulfur in them. Inorganic sulfur would be useless to the body, a toxin itself, in fact. But there are various forms of organic sulfur, and they can be found in various enzymes, amino acids, and proteins. A site I found that gives more detail about this from an expert in the field is this one: http://www.drlwilson.com/ARTICLES/SULFUR.htm.

Blessings,

Green Cochoa.

They are nauseating to me (both raw and cooked). According to my mother, this happens since I was first introduced to them as a baby.