The key healthful ingredient, allicin, only forms when exposed to air. So, when you cook with garlic let the crushed or chopped garlic stand for 10 minutes. If you don't like to cook with garlic, find it difficult to digest, or cannot tolerate the odor - purchase a good quality odorless garlic supplement
Health Benefits of Garlic and Tips for Cooking with Garlic
A more detailed account of what garlic does for various organs in the human body:
" If garlic had been created in the laboratory instead of by nature, it would probably be a high-priced prescription drug. " A Common Saying everyone knows..That's just how good it really is...
Garlic is one of the oldest known medicinal plants, and it's been credited with fighting heart disease, lowering blood pressure and helping to fight off colds.
In fact, garlic has been used medicinally for at least 3,000 years, but until relatively recently its benefits were considered little more than folklore. According to a report in the Journal of the American Medical Association (Nov. 28, 1990;264:2614), the therapeutic roles of garlic have been described in more than 1,000 scientific studies.Cooking with garlic
Most of the modern research on garlic has concentrated on its ability to lower cholesterol and blood pressure as well as offering protection against strokes and heart disease.
The following is a more detailed account of what garlic does for various organs in the human body:
1. Protection of the liver from toxic substances: Garlic activates the cells of the liver and thereby protects the liver from toxic substances; it also rejuvenates a tired liver and promotes its normal functioning.
2. Improvement of blood circulation: When allicin is heated in the process of cooking the garlic, a substance called ?ajoene" is formed. This substance has a suppressive effect on thrombi and blood cholesterol, so it is effective for the treatment of atherosclerosis and thrombosis.
3. Regulation of stomach function: Allicin promotes the secretion of gastric juices by stimulating the mucous membranes of the stomach; furthermore, it combines with proteins which can reduce excessive activity of the stomach. In addition, allicin reglates the functioning of the stomach by activating the large intestine and thus cure both constipation and diarrhea.
4. Promotion of insulin secretion: Allicin combines with vitamin B1 (thiamine) to activate the function of the pancreas and thus promote insulin secretion. As a result, garlic is effective in the prevention or the cure of diabetes that is caused by a lack of insulin or by the defective functioning of the pancreas.
5. Normalization of blood circulation: Because it stimulates the brain nerves and controls the workings of the heart at a constant level, garlic stabilizes blood pressure. It is also capable of dissolving cholesterol and fatty substances inside blood vessels and therefore refreshing cells and the blood inside the body.
Today, there is worldwide scientific evidence to support the many health benefits that can be derived from the daily consumption of garlic.
* Extensive tests on humans have concluded that a regular intake of garlic can:
* Lower total cholesterol (but raise the good-type HDL cholesterol)
* Produce more "natural killer" cells in the blood that will tackle infections and tumours
* Lower blood pressure
* Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)
* Destroy infection causing viruses and bacteria
Garlic is classified as both an herb and a vegetable. It can be found in products ranging from ice cream to dry rubs; the versatility of this herb is seemingly endless.
Tips for cooking with garlic:
1. Before cooking, remove the exterior skin of the clove. There are many ways to do this: strike the bulb with the broad side of a kitchen knife, use a rubber garlic rolling tube, soak the garlic in lukewarm water for 30 minutes or dip the cloves into boiling water for 30 seconds.
2. After skinning the garlic, select a cooking method that will result in the appropriate flavor. It can be sautéed to create a nutty, savory taste; poached to create a mild flavor; oven-roasted to bring out the nutty flavor with a caramelized quality; fried to create a crisp exterior; or grilled to create a soft, smoky flavor.
3. Garlic is very sensitive to heat and will burn easily, especially when sautéing. Expose the garlic to heat just until the oil sizzles and then remove it. When cooking garlic with onions, start the onions first. They will take longer to cook.
Benefits of Garlic: Cancer Prevention
Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those which did not receive the injection only survived 2 months.
Garlic and its Benefits
Being brought up in a typical chinese family, the garlic flavoring has always been a must in every meal. And because I eat garlic so often, that it is about time that I learn about this wonderful food and what it is that I have subjected my body through all these years. Garlic not only tastes wonderful, it is supposed to be very good for your body.
Garlic has sometimes been called the Stinking Rose. Garlic is a cousin to onions, leeks, chives, and shallots. A bulb or head of garlic is composed of smaller cloves. It is a root vegetable, with the bulb growing underground.
The garlic crop is harvested in mid-July and hung in sheds to dry before reaching their prime in late-July/early-August. But due to commercial demands, fresh and dried garlic are available year-round in most markets.
There are over 300 varieties of garlic grown worldwide. It has been in used since 6,000 years ago. It is a native crop to to Central Asia and also a staple food in the Mediterranean region. It is now more often used as a seasoning in Asia, Africa and Europe. The Egyptians used to worship garlic and models of garlic bulbs had been found in the tomb of Tutankhamen. Once it was even used as a form of currency. Folk superstition use garlic to repel vampires (our favourite Drakula) and had also been revered as an aphrodisiac.
You store unpeeled garlic in an open container in a cool, dry place away from other foods. You don't refrigerate or freeze unpeeled garlic. Peeled garlic cloves may be stored in a sealed container in the refrigerator. It is important that garlic in oil be stored under refrigeration to avoid potentially-deadly bacteria growth. Garlic powder, on the other hand, should be stored in a cool, dry, dark place.
The smaller you chop garlic, the more pungent it becomes. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma. This pungent smell comes from an enzyme which contains sulphur molecules. These sulphur molecules are absorbed into the bloodstream and lungs, and escape through exhaled air and perspiration. Thus, the garlic breath. Whole cooked garlic cloves are quite mild, with a nutty flavor.
Studies have shown garlic can suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health. During the Middle Ages, garlic was used by monks to protect against plagues. Hippocrates used garlic vapors to treat cervical cancer, and garlic pieces were placed on wounds during World War II as an inexpensive, and effective replacement for antibiotics, which were scarce during wartime.
Other studies have also shown that garlic can reduce LDL or "bad" cholesterol and is a good blood-thinning agent to avoid blood clots that could lead to heart attack or stroke.
In 2003, scientists reported that garlic could provide the cure for cancer.
Scientists say, "Garlic which is already renowned for its antioxidant properties, produces a chemical that gives it its flavour, that could be used in a "smart bomb" to fight cancer." This chemical, allicin, comes from garlic. Israeli researchers recreated the reaction between this garlic chemical allicin at the site of a cancer tumour. It then penetrates and kills the tumour cells but healthy cells nearby were left intact. The researchers from the Weizmann Institute in Rehovet successfully used the same technique to block the growth of stomach tumours in mice.
Again in 2002, researchers in US said that garlic could help prevent men from developing prostate cancer. It was found that men who ate the vegetable had a 50% lower risk of having prostate cancer than those who ate the least. Two hundred and thirty-eight men with prostate cancer and 471 men without were asked about what they ate. It was found men who ate more than a third of an ounce (10 grammes) a day of onions, garlic, chives or scallions were much less likely to be in the group with cancer.
Also people who take a garlic supplement each day are far less likely to fall victim to the common cold than those who do not. No wonder garlic had been traditionally used to fight off and treat the symptoms of the common cold.
However, a word of caution. Some health professionals warned that the high sulphur content in garlic can cause colitis and dermatitis by destroying the natural flora in the gut. They say excessive high doses of garlic may even prevent blood clotting and interfere with proper thyroid function. (I guess, excessive doses of anything is bad for our health!)
Well, how not to be excessive and how much should we consume?
Doctors have suggested that - half a clove - is the amount that they think a person would have to eat each day to gain from its anti-cancer properties. It should be served raw to have maximum effect, they said. If it is cooked, it should be about four and a half cloves.
So there you are, shall we head on to the nearest Chinese restaurant for some Raw Garlic?
In Asia, eating garlic is like drinking water. We have ample supply of garlic daily with our lunch and dinner. Could it be that Asians eat a lot and still remain slim? Visit my blogs: http://duriancapital.blogspot.com/ and http://charismaassembly.blogspot.com/