An era in which only certain foods are thought to be good for the body.
The author, who has dedicated his life to researching food and nutrition, explains how to recognize and utilize the value of foods, each with its own unique ingredients and characteristics.
In addition to the history, ingredients, functions, and recipes of familiar daily foods such as grains, vegetables, mushrooms, seafood, and meat, it also reveals the folk remedies associated with them. It also includes explanations of recently popular health foods such as pollen, green juice, squalene, cordyceps sinensis, and safflower seeds.
269 ​​types of daily necessities are listed in alphabetical order.

Onions not only have diaphoretic, diuretic, hypnotic, stomachic, and tonic effects, but are also good for recovering from fatigue.
The pungent components of onions also have strong antibacterial properties.
Allyl sulfide, one of the aromatic components, is hydrolyzed by the enzyme allinase when onions are crushed, and becomes a substance called allicin.
This allicin combines with vitamin B1 and changes into allithiamine.


This allithiamine is also called sustained-release vitamin B1 because it is not destroyed by intestinal bacteria and is easily absorbed.
Therefore, when you eat food with onions, the absorption of vitamin B contained in the food is improved.
Therefore, vegetable salad with onions is a great recipe.
This is because mixing finely chopped onions into a salad increases the absorption rate of vitamin B1 contained in other vegetables.
Adding onions to your salad makes it a stamina food.


Onions have a milder smell than garlic or green onions, but to get rid of the smell after eating them, eat sour fruits, vinegar, or drink milk.
Also, onions contain a pigment called quercetin, which prevents fat oxidation and is also known to have an effect in preventing high blood pressure.

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