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Garlic, It's Good for You! (super sulfur) - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Garlic, It’s Good for You! (super sulfur)

Garlic it's good for you

Garlic, It’s Good for You! (super sulfur)

Garlic the super sulfur. Garlic breath got you down?  What if you learned that fresh garlic has powerful antioxidants making it a healthy addition to your diet?  Garlic for medicinal or cooking purposes dates back over 7,000 years to central Asia.  Today, garlic is commonly used in kitchens to add flavour and aroma to our homemade dishes!

Fresh garlic does more than give you bad breath! Click To Tweet

Research is supporting the role of raw, fresh garlic for generating hydrogen sulfide, the same compound responsible for that distinctive rotten eggs smell!  When garlic is consumed, this chemical (known as Allicin) causes the blood vessels to relax, allowing more blood to flow to the heart.  Additionally, the sulfide compounds in garlic also appear beneficial for suppressing the formation and growth of cancer in the body.  Garlic is also a great way to stimulate the body’s antioxidant defense system.

Historically, garlic has been used for immunity strengthening, respiratory infections, skin disease, scurvy prevention and treating wounds.  Research on the effectiveness of garlic is continuing and there is a need for further well designed human clinical trials with garlic or placebo (sugar pill) to generate conclusive results.

What are the health benefits of garlic? Click To Tweet

Nevertheless, research is supporting a possible beneficial effect of garlic for:

  • Reducing cholesterol
  • Lowering Blood pressure
  • Enhancing Immune function
  • Decreasing cancer risk

Garlic

Buying Garlic?

When purchasing garlic, look for fresh garlic bulbs for maximum health benefits and flavour.  Despite the convenience, avoid buying garlic in the jar either pureed or minced, since Allicin (garlic’s sulfur compound) stays intact for only about two days after it is crushed. For greatest health benefit, let the garlic sit 5 minutes after mincing to activate enzymes before cooking.  Remember to store your garlic in a cool, dry, dark spot like your kitchen cupboard.

Bottom Line:

Garlic is a powerful flavour enhancer and contains sulfur compounds with several potential health benefits.  If you are not a fan of garlic’s strong flavour, try roasting garlic first to decrease the flavour!  To roast garlic, chop off the top of an unpeeled head, drizzle with olive oil and some salt, wrap in tin foil and heat in the oven at 400 F for 30-35 minutes.

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” ~Alice May Brock