|Garlic a.k.a. the stinky rose|
What really matters is this: Garlic is among the tastiest and healthiest herbs. Here are some facts:
- excellent source of Manganese
- Rich source of Vitamins B6 and C
- Good source of Selenium
- Has antioxidant properties that protect against cancer, inflammation and viruses
A clove of garlic is about four calories. That’s it.
So how does garlic fight diseases?
Garlic has a compound called Allicin. This is released when you cut or crush a garlic clove. This compound has antimicrobial properties and keeps off bacteria, molds, yeasts and viruses. Besides this, garlic is also proven to reduce the risk of a heart attack and stroke, as it balances your cholesterol levels by lowering LDL or bad cholesterol.
A great taste-enhancer
A little garlic can add some great flavor to your food. In fact, it is a great way to cut down on your salt intake. Just sauté some chopped garlic in a wee bit of cooking oil and add it to your food. Take care not to cook garlic for too long as this kills the Allicin, and you really don’t want that to happen.
Is there a way to choose garlic?
If you’re buying garlic, select bulbs that are firm, plump and biggish with the outer sheath intact. Try and avoid the soft or shriveled bulb. And a green sprout does not mean better. Avoid those. You can store your garlic in a glass jar in your refrigerator for about three weeks – no more. Soaking garlic in oil and storing it is a no-no – because that’s botulism poisoning. The best way is fresh.
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