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Yes, onions contain anti-inflammatory flavonoids like quercetin, though benefits depend on the whole diet.

No, onions are an Old World crop from Asia; the common onion didn’t originate in the Americas.

Yes, onions can fit low-carb eating when portions stay small and you count the onion’s net carbs.

Yes, onions often trigger gas because their fructans (a FODMAP) ferment in the gut for sensitive people.

Yes, olives show up in Mexican cooking, especially in Veracruz sauces, some tamales, picadillo, and Baja pantry staples.

No, most table olives aren’t raw food—they’re cured and often pasteurized; only unheated brine-cured batches may meet raw-diet rules.

Yes, most olives on shelves are processed through curing or fermentation, and they usually fall into minimally processed categories rather than ultra-processed.

Yes, most table olives are carb-light, with about 0.5–1 gram of net carbs per three to five olives.

Yes, olives fit a keto diet thanks to very low net carbs and plenty of fat per small serving.

Yes, olives can be a heart-friendly snack when you watch portions and sodium from the brine.