Introduction
Sore throat caused by wind-heat is usually accompanied by symptoms such as red and swollen throat, fever, dry mouth, and yellow, thick phlegm. Onions are warm in nature and acrid in taste; consuming them easily aggravates internal heat pathogens, worsening the sore throat and potentially increasing fever and making phlegm thicker and harder to expel. Therefore, onions should be avoided in such cases. For sore throat triggered by an external wind-heat感冒 (common cold), eating onions is not conducive to recovery.
Whether or not one can eat onions when experiencing a sore throat depends on the specific situation. Onions are not recommended for sore throats caused by wind-heat or yin deficiency, but may be moderately consumed for sore throats triggered by wind-cold or spleen-stomach deficiency-cold. Detailed analysis is as follows:
Sore throat caused by wind-heat typically presents with symptoms such as red and swollen throat, fever, dry mouth, and yellow thick phlegm. Onions are warm in nature and have a pungent taste, which can easily exacerbate internal heat pathogens, worsen throat pain, and potentially lead to intensified fever and thicker, harder-to-expectorate phlegm. Therefore, onions should be avoided in such cases. For sore throats resulting from common colds due to external wind-heat invasion, consuming onions is not conducive to recovery.
If the sore throat is caused by wind-cold感冒 or by inherent spleen-stomach deficiency-cold, moderate onion consumption may provide some relief. During a wind-cold感冒, the body is affected by cold pathogens, and the warm nature of onions can help dispel internal cold and alleviate discomfort. For individuals with spleen-stomach deficiency-cold, whose digestive functions are relatively weak, onions can warm the spleen and stomach, improve digestive function, and help relieve sore throat caused by spleen-stomach deficiency-cold. However, excessive consumption should still be avoided to prevent gastrointestinal irritation.
Regardless of the situation, onion intake should always be moderate. During cooking, it is best to prepare them in a light and soft manner, avoiding frying or deep-frying methods that may irritate the throat and gastrointestinal tract.
