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The A-Z of Plantalicious Ingredients – G is for Garlic

 

As a child, I could eat onions of any kind.  At family events, I’d be the child eating the very hot crunchy pickled onions.  My father would steep raw onions in vinegar for us to have with salads on Sunday evenings.  I loved them.  In terms of garlic, I’d not tasted fresh garlic at home.  My Mum had a small plastic garlic clove with garlic salt in it.  I can remember being invited to dinner with my newly married brother and my sister-in-law where I tasted “real” garlic for the fist time at the age of 12.  OMG – I loved it, it was onion but to the max!

 

As I grew up I started to understand why it should be a staple part of my cooking.  Mainly used as a flavour enhancer, garlic also has other uses as well.

 

Not that many people know that garlic is actually native to the Central Asia, and it has been used quite a lot by the ancient Egyptians as well, for both culinary and medicinal purposes. Nowadays, we have 7 different types of garlic in Europe, and those are the Ajo Morado de las Pedroñeras, Aglio Rosso di Nubia , Ail rose de Lautre, Ail de la Drôme, Aglio Bianco Polesano, Aglio di Voghiera and Ail blanc de Lomagne.

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Garlic can be cultivated all the year in mild climates all over the world, and this is especially true across Europe. Although garlic is not typically consumed in large amounts, it can provide your body  with lots of nutrients.

 

Garlic is a triple-whammy: it’s antibacterial, antiviral and anti-fungal. Garlic is one food that we all should be eating every day.

Researchers have found that allicin, a chemical found in garlic that gives it its flavour, could be used to fight cancer. It appears that the natural chemical reaction that forms allicin, which occurs when the garlic is eaten or smashed, may penetrate and kill tumour cells.

Several studies suggest that garlic has many beneficial effects on the heart. Garlic may:

  • Lower total cholesterol
  • Lower LDL (“bad”) cholesterol
  • Lower blood pressure
  • Help keep blood thin, reducing the risk of blood clots and stroke
  • Lower elevated serum levels of homocysteine, according to preliminary studies

Garlic also works like an antibiotic against bacteria, virus, and protozoa in the body, and unlike with antibiotics, no resistance can be built up so it is an absolutely safe product to use.

Garlic can have a powerful antioxidant effect in the body, which means it helps to protect against damaging free radicals.

Garlic’s anti-fungal properties are excellent for reducing fungal infections, such as yeast infections.

People claim that people who eat garlic tend to get fewer bites from insects like ticks, according to research. It also likely applies to mosquitoes as well.  I’m not sure about that as I still seem to be seen as a healthy snack to any passing mosquito.

One problem with garlic, of course, is the smell, but if you have a good digestion that should not be a problem.  You can also chew a little parsley to reduce the smell.  Garlic is a herb, so if you do not like it or it makes you feel sick, this is your body’s way of telling you that you should avoid it.

Garlic will also improve your iron metabolism, thanks to the diallyl sulfides which help in the production of the ferroportin protein. It’s also a good source of selenium, because it gathers selenium from the soil while growing.

The largest garlic benefits are surely coming in the form of blood cell and blood vessel protection from various types of stress. What’s more, it also prevents the formation of clots inside blood vessels, something that is nothing short of amazing.

Alongside these wonderful benefits, garlic also includes numerous vitamins such as C or B6. It also helps your body integrate them quickly in the blood stream, making it more powerful and resistant to diseases as well.

The garlic we use every day in our meals doesn’t include that much carbohydrates. Instead, it’s full of inulin, a fiber that keeps the bacteria population in your intestines balanced, while also allowing your body to absorb more calcium.

  • Garlic is low in fat, and it has no cholesterol
  • It contains various elements that help your body absorb calcium, while also increasing your overall immunity
  • It’s rich in vitamins and minerals
  • It’s one of the few ingredients of a meal that give a wonderful flavour, and it also has a great effect on your overall health as well!

How much garlic do you eat?  What is your favourite way of eating it?

Quick tip – Peel a lot of garlic and freeze the cloves, you can purée them and add salt and oil (if you use it) or brine.

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