In 1919, during a flu outbreak that claimed 40 million lives, a doctor visited farmers to assist them in combating the illness. Many had fallen ill, and numerous deaths occurred across their families.

The doctor encountered one farmer whose household stood out as remarkably healthy. Intrigued, he inquired about their unique approach. The farmer’s wife explained that she placed an unpeeled onion in a dish in each room of their home—likely just a couple of rooms in that era. Doubtful, the doctor requested one of the onions to examine under his microscope. To his astonishment, he discovered the flu virus trapped within it, suggesting the onion had absorbed the germs, shielding the family from illness.

A hairstylist recently shared this story with a client. She recounted how, years ago, flu season hit her salon hard, sickening staff and customers alike. The following year, she decided to place bowls of onions around her shop. To her surprise, none of her employees fell ill. Convinced of its efficacy, she encouraged the client to try it. The client did so last year and reported avoiding the flu entirely.

An additional note came from a friend in Oregon, who frequently shares health insights. She responded with her own experience after reading the story. Having contracted pneumonia and become severely ill, she stumbled upon an article advising her to cut both ends off an onion, place it in a jar, and keep it beside her bed overnight. The article claimed the onion would turn black by morning, having absorbed germs. Remarkably, it did—and she began to recover.

She also referenced historical claims that onions and garlic scattered around rooms protected people from the Black Plague, attributing this to their strong antibacterial and antiseptic properties.

Another perspective emerged on digestive troubles. When people experience stomachaches, they often struggle to identify the cause. Onions might be to blame. Their ability to absorb bacteria makes them effective against colds and flu, but it also explains why consuming an onion left out after being cut can be risky.

Warning: Leftover Onions May Be Hazardous

A visitor once toured Mullins Food Products, a mayonnaise manufacturer, and gained insight from Ed, a food chemistry expert guiding the group. During a discussion on food poisoning, a participant asked about mayonnaise safety. Many assume it spoils easily, but Ed dispelled this notion. He explained that commercially produced mayonnaise is entirely safe and doesn’t require refrigeration—though chilling it does no harm. Its pH level prevents bacterial growth.

Ed then addressed a common scenario: potato salad left out at a summer picnic, followed by illness. People typically blame the mayonnaise, but Ed pointed to onions instead. In food poisoning investigations, officials first ask when the affected person last consumed onions and trace their source (such as in potato salad). He argued it’s not the mayonnaise—unless homemade—that spoils outdoors, but likely the onions or even the potatoes.

Onions, particularly when raw, attract bacteria readily. Ed cautioned against saving sliced onions, even in a zip-lock bag in the refrigerator. Once cut and exposed, they become contaminated enough to pose a danger. Onions added to hotdogs at a baseball game carry extra risk. Thoroughly cooking a leftover onion might render it safe, but using it raw on a sandwich invites trouble. Both onions and moist potatoes in salads foster bacterial growth faster than commercial mayonnaise degrades.

A final note: Dogs cannot digest onions, as their stomachs lack the ability to process them.

The key message is clear: People should avoid cutting an onion and using it later. Even overnight, it can become toxic, harboring bacteria that may lead to stomach issues, excess bile, or food poisoning.

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