- Posted August 22, 2013 by
Carmona, Cavite, Philippines
Garlic: Versatile Herb for Tasty Recipes and Health
Garlic is one of the most versatile herbs and my secret weapon to tasty recipes and health. Some scientists even suggested that it could be a food additive to prevent poisoning. In fact, there is evidence showing that fresh garlic can kill Salmonella enteritidis, antibiotic-resistant Staphylococcus aureus, and E. coli in the laboratory.
Since I was diagnosed of hypertension in 1993, I was on low sodium no sugar diet. I learned to love garlic because it makes my low-sodium diet taste better. Fresh garlic is vibrant and subtle and a perfect match to vegetables like green peas, baby potatoes, and asparagus. I like garlic on roast lamp, prime rib roast, bread, pasta, vinaigrette sauce, fish, prawns, and beef. Garlic’s flavor mellows into a nutty flavor when baked or cooked, which make it a surprising addition to brownies or ice cream.
Garlic is a great immune system booster too, due to its sulfur compound called allicin, which helps ward off illnesses. The only downside of garlic is its nasty odor. However, eating parsley or mint can help neutralize bad breath. If you are conscious about the garlic’s nasty odor, you can take garlic capsules. Then again, not all garlic capsules contain allicin, which could only be derived from high-quality garlic. Alliforce™ is one of the best products I’ve tried because it is 100 percent pure allicin in a concentrated form.
Garlic has been held in high esteem for more than 6,000 years to prevent and treat a wide range of illnesses and diseases. It is antiviral, antifungal, and antibacterial properties. It is antispasmodic and antiparasitic in nature. Garlic is considered in the treatment for rheumatism, respiratory illnesses, allergies, cholesterol problems, and cancer.
The Iowa Women’s study in 1994 showed that women who ate the most garlic have 50 percent lower risk of colon cancer. In 1999, a Chinese study revealed that high consumption of garlic can lower the risk of stomach and prostate cancer. Earlier this month, a report showed that eating raw garlic twice daily can reduce lung cancer by 40 percent.
This is fantastic news for garlic lovers like me. Interestingly, garlic has fewer benefits when cooked unless it is crushed or chopped and let sit for 10 minutes to allow the allicin to produce its maximum benefit.
Garlic is safe, but it can interfere with anti-viral medication used for AIDS/HIV. If you are pregnant or taking blood thinners, or about to undergo surgery, be wary about consuming too much garlic.
Garlic is my natural ally in my quest for good health. Why don't you add a few heads of fresh garlic in your shopping list, and a mouth wash perhaps?