Garlic's numerous Health Benefits

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Garlic's numerous Health Benefits

JoAnn Guest

Oct 27, 2006 17:36 PDT

 

 

 

 

Garlic may not always bring good luck, or ward off vampires, but it

is guaranteed to give any dish a delicious flavor, wonderful aroma &

create a healthy culinary experience. While dried varieties are

available all year, fresh varieties from

California are in season from July – December.

 

http://www.food411.com/newsletters/food411_August_06_Newsletter.php

 

Garlic is a potent and healthy member of the Allium (onion) family.

Garlic's numerous health benefits include; that it may protect

against stomach and colon cancer, it slows the build-up of artery-

clogging plaque, prevents the formation of blood clots, helps lower

blood pressure, reduces the chances of infection and relieves nasal

congestion and sinusitis. The numerous beneficial cardiovascular

effects are due to not only sulfur compounds found in garlic, but

its vitamin C, vitamin B6, selenium and manganese components .

Garlic's anti-inflammatory compounds & vitamin C , make it useful

for helping to protect against some cases of asthma attacks and may

also help reduce the pain and inflammation of osteo- and rheumatoid

arthritis. In addition, allicin, one of the sulfur-compounds

(responsible for garlic's characteristic

odor), is a powerful antibacterial/antiviral agent that joins forces

with vitamin C to help kill harmful microbes. Allicin has been shown

to be effective against common infections like colds, flu, and

stomach viruses.

 

There are approximately 300 varieties of garlic grown around the

world, but most garlic grown in the US--about 90% of it in

California--is of two types, " early " and " late. " The early variety,

harvested in mid-summer, is white or off-white in color; the late

variety, harvested a few weeks later, has a similarly colored outer

skin, but the sheaths covering the individual cloves are pinkish.

This variety is slightly denser than the early one and also has a

longer storage life. A third harder-to-find type, Chileno, is a

reddish, sharp-tasting garlic imported from Mexico.

 

Elephant garlic, with its large cloves, resembles garlic, but is

actually a form of leek it has a milder flavor than regular garlic.

It doesn't provide the same degree of health benefits as regular

garlic.

 

When buying garlic choose a healthy, solid bulb. Garlic bulbs should

be plump and compact with taut, unbroken skin. Avoid damp or soft

spots. A heavy, firm bulb indicates that the garlic is fresh &

flavorful. If the bulb feels light, or gives under your fingers, the

contents may have dried to dust. Check out the clove formation. A

bulb of garlic may contain a " standard " eight cloves, or as many as

40: Choose a bulb with large cloves, the small cloves are tedious to

peel.

 

When storing garlic, prevent sprouting, by keeping it in a cool,

dark spot. Place in a loosely covered container, out of the sun and

away any other heat source. Garlic will keep from a few weeks to a

few months, depending on variety, its age, and storage conditions.

Garlic should

keep well in the refrigerator for a week or two. Do not put uncooked

garlic in the freezer, this destroys its texture & flavor.

 

To peel garlic cloves, place them on a cutting board and lay the

flat side of a broad knife on top. Tap the knife with your closed

fist. A fairly gentle impact is all that's required to split the

peels without mashing the cloves. The finer the garlic is chopped,

the more flavorful it will be.

 

If you plan on cooking garlic, let it stand for 10 minutes after

chopping or crushing it. The majority of garlic's health benefits

are

the result of the conversion of the sulfur compound alliin to

allicin that occurs when the cloves are chopped, crushed, or chewed.

If garlic is cooked immediately after chopping, allicin never forms

and the health benefits are lost!

 

If a recipe calls for onions and garlic to be cooked together, sauté

the onion first for a few minutes, then add the garlic. Garlic takes

less time to cook and the juices from the onions will help to

protect the garlic from scorching.

 

Quick Ideas for fresh garlic:

 

Marinate pressed garlic in olive oil and use the flavored oil in

dressings /marinades.

 

Purée fresh garlic, canned garbanzo beans, tahini, olive oil and

lemon juice to make quick hummus dip.

 

Sauté steamed spinach, garlic, and fresh lemon juice.

 

Add garlic to sauces and soups.

 

Purée roasted garlic, cooked potatoes & olive oil together to make

delicious garlic mashed potatoes. Salt and pepper to taste.

 

Roast garlic – it produces a sweet, nutty flavor with a buttery

consistency. It makes a terrific spread for bread or as part of a

sauce or soup. Place the unpeeled bulbs (brush with olive oil if

desired) on a

sheet of aluminum foil & seal the package. Place on a baking sheet

and bake 1 hour in a 375°F oven until the package is soft to the

touch. When its cool, unwrap, snip the top off the bulb and squeeze

out the soft

garlic pulp. Roasted garlic will keep several days in the

refrigerator. It is delicious!

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets