Anyone trying to eat more vegetables (and almost everyone should be eating more vegetables) will almost inevitably increase their consumption of onions. Onions are a common base in everything from stir-fries to soups. You can even add them to your sandwich or throw them on top of your salad. Green onions (also known as scallions) are no exception. These aren’t just any other plant, though. Green onions are a member of the allium family, a genus that is known for having a high sulfur content.
The Importance of Sulfur
Sulfur may not seem like a big deal, but it is. It is one of the most abundant mineral elements in our bodies and has been linked to antioxidants, as well as the health of our muscles, and cardiovascular and central nervous systems.
Terry Wahls recommends that we eat at least three cups of sulfur-rich vegetables every day, and Mark Sisson has a whole post explaining why this is a good idea.
