I have always loved the taste of garlic. I was brought up in an Italian household and always remember seeing fresh garlic used by my mother for various fresh delicious meals as a child.
Growing up I thought garlic was just another vegetable. WRONG. I have been awakened to garlic's power! I shall share my findings and personal opinions as to why I think we should all be eating more fresh garlic.
Health benefits of Garlic :
- Numerous studies have demonstrated potential benefits of regular garlic consumption on blood pressure and cholesterol levels.
- Anti-Inflammatory
- Antibacterial
- Antiviral Activity
- Garlic is protective against many cancers
- Potent, even against certain drug-resistant strains of bacteria
- Promotes optimal health
- Promotes weight control
- Protection against Asbestos
As you can see, It has an impressive profile. There are literally hundreds of reports, books and blogs ( Like MM! ) that have detailed explanations as to the benefits of this small humble, readily available & cheap vegetable.
Garlic also has a long reputation in folk medicine and mythology for its health giving properties. Some of these - such as its antibacterial properties - have been confirmed by modern science, others remain open to question. Can it really help with conditions such as high blood pressure and even toothache.
Ive always been unsure how to select and store garlic, and now, thanks to a little researching and my mothers help wise words I have a few notes to share so you know how to select the freshest garlic confidently;
- For maximum flavor and nutritional benefits, always purchase fresh garlic. Although garlic in flake, powder or paste form may be more convenient, you will derive less culinary and health benefits from these forms.
- Purchase garlic that is plump and has unbroken skin. Gently squeeze the garlic bulb between your fingers to check that it feels firm and is not damp. Avoid garlic that is soft, shriveled and moldy or that has begun to sprout.
- Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight. It is not necessary to refrigerate garlic.
- Depending upon its age and variety, whole garlic bulbs will keep fresh from two weeks to two months. Inspect the bulb frequently and remove any cloves that appear to be dried out or moldy. Once you break the head of garlic, it greatly reduces its shelf life to just a few days.
Tips for Preparing Garlic:
The first step to using garlic (unless you are roasting the entire bulb) is to separate the individual cloves. An easy way to do this is to place the bulb on a cutting board or hard surface and gently, but firmly, apply pressure with the palm of your hand at an angle. This will cause the layers of skin that hold the bulb together to separate.
To separate the skin from the individual cloves, place a clove with the smooth side down on a cutting board and gently tap it with the flat side of a wide knife. You can then remove the skin either with your fingers or with a small knife. If there is a green sprout in the clove's center, gently remove it since it is difficult to digest.
Chopping or crushing stimulates the enzymatic process that converts the phytonutrient alliin into allicin, a compound to which many of garlic's health benefits are attributed. In order to allow for maximal allicin production, wait several minutes before eating or cooking the garlic.
More on Allicin -
The latest scientific research tells us that slicing, chopping, mincing or pressing garlic before cooking will enhance the health-promoting properties of garlic. A sulfur-based compound called alliin and an enzyme called alliinase are separated in the garlic's cell structure when it is whole. Cutting garlic ruptures the cells and releases these elements allowing them to come in contact and form a powerful new compound called alliicin which not only adds to the number of garlic's health-promoting benefits but is also the culprit behind their pungent aroma and gives garlic its "bite".
The more finely the garlic is chopped, the more alliicin is produced. Pressing garlic or mincing them into a smooth paste will give you the strongest flavor and the greatest amount of alliicin. The stronger the smell and flavor of garlic, the more health-promoting nutrients they contain. So the next time you chop, mince or press your garlic, you may have a greater appreciation of its strong aroma knowing that the more pungent the smell the better it is for your health!
Because this process takes some time, I recommend letting garlic sit for about 5-10 minutes after cutting while you prepare other ingredients. This is to ensure the maximum synthesis of alliicin. Once the compounds are formed they are quite stable and will withstand low heat for a short period of time, approximately 15 minutes. Research on garlic reinforces the validity of this practice. When crushed garlic was heated its ability to inhibit cancer development in animals was blocked; yet, when the researchers allowed the crushed garlic to 'stand' for 10 minutes before heating, its anticancer activity was preserved.
A Few Serving Suggestions:
Marinate pressed garlic in olive oil and use the flavored oil in dressings and marinades.
Purée fresh garlic, canned garbanzo beans, tahini, olive oil and lemon juice to make quick and easy hummus dip.
Healthy sauté steamed spinach, garlic, and fresh lemon juice.- I make this ALL THE TIME. Yummy.
Add garlic to sauces and soups.
Purée roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes. Season to taste.
I am addicted to roasted garlic. I add it everywhere I can. I suggest getting creative with it and im certain that you'll see the benefits. Plus it makes anything taste wonderful!
Ok sure, it can give you a smelly breath... just remember to have gum handy after you eat.
I will soon be posting a recipy that uses garlic.. including how i made my own salad dressing using Apple Cider Vinegar, Manuka honey and roasted Garlic - stay tuned!
Go Get Garlic Guys!
Ok so picture this ;
