Garlic, It’s Good for You!

Garlic the super sulfur. Garlic breath got you down? What if you learned thatfresh garlichas powerfulantioxidantsmaking it a healthy addition to your diet? Garlic for medicinal or cooking purposes datesback over 7,000 years to central Asia. Today, garlic is commonly used in kitchens to addflavour and aroma to our homemade dishes!

Research is supporting the role of raw, fresh garlic forgeneratinghydrogen sulfide, the same compound responsible for that distinctiverotten eggs smell! When garlic isconsumed, this chemical (known asAllicin) causes the blood vessels torelax,allowing more blood to flow to the heart. Additionally, the sulfide compounds in garlic also appear beneficialfor 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 immunitystrengthening, respiratory infections, skin disease, scurvy prevention and treatingwounds. Research on theeffectiveness of garlic is continuing and there is a need for further welldesigned human clinical trials with garlic or placebo (sugar pill) to generate conclusiveresults.

Nevertheless, research is supporting a possiblebeneficialeffectof garlic for:

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

Buying Garlic?

When purchasing garlic, look forfresh garlic bulbsformaximum health benefits and flavour. Despite the convenience, avoid buying garlic in the jar either pureed orminced, since Allicin (garlic’s sulfur compound) stays intact for only abouttwo days after it is crushed. For greatest health benefit, let the garlic sit5 minutes after mincing to activate enzymes before cooking. Remember to store your garlic in a cool,dry, dark spot like your kitchen cupboard.

Savoury Salmon Cakes recipe

Bottom Line:

Garlic is apowerful flavour enhancer and contains sulfur compounds with several potential health benefits. If you are not a fan of garlic’s strongflavour, try roasting garlic first to decrease the flavour! Toroastgarlic,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 tarragonmake 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