Garlic… and its countless virtues
Known for a long time, garlic is a food that has the reputation of giving bad breath… but its qualities are numerous , and we propose to praise their merits here.
A little history
Appreciated for millennia by Egyptians, Asians, Europeans and finally exported to the Americas much later, garlic owes its success to its protective effect against diseases, because we know today that it contains natural antibiotics. . From the alliaceae family, it is related to onions, shallots, chives and leeks. It was once used by soldiers, athletes, the poor, wrestlers… and finally it would also seem by the builders of the pyramids! Finally, only the richest classes of certain societies shunned it for a long time because of its unpleasant smell…
Since then, our knowledge has made it possible to discover many other properties, including the prevention of certain cancers , through the ability of garlic to slow down the multiplication of cancerous cells, or even a protective effect on cardiovascular diseases. by reducing cholesterol and triglycerides in the blood.
Allowing a reduction in blood pressure , the regulation of blood sugar, the prevention of obesity, thinning the blood (to avoid the appearance of venous thrombosis, i.e. phlebitis or pulmonary embolism), fighting against acne, and having insecticidal and even aphrodisiac effects… this little pod never ceases to surprise us, so much so that we would be willing to forgive its indelicate smell…
So how to eat it?
Garlic is consumed in different forms: capsule, food supplement, dehydrated, it is also found in many phytotherapy products and in aromatherapy (treatments based on essential oils), but it is by consuming it regularly in fresh form. , raw or cooked, that we fully savor its benefits.
It is therefore possible to add it to several of our preparations, as an additional ingredient, such as in vinaigrette, mayonnaise, or in salads and pasta dishes. To retain its properties, garlic should not be cooked too long (20 minutes maximum).
Other dishes are known to go well with its taste, such as mushrooms, green beans, mashed potatoes or in gratins. Another idea: as an aperitif, garlic can be eaten when preserved in oil! The web is full of recipes with garlic as the star of the preparation, or as an ingredient among others.
To taste it, it is recommended to remove the germ located in the middle : open the pod in 2, remove the germ on each side, then with the flat of a large knife, crush the two half pods by pressing with the palm of the hand. It is then enough to slice it more finely, before using it, quite simply.
Finally, it is impossible to close without giving the few tips and tricks that will prevent those around you from pushing you away, because of your breath:
- Chew mint leaves
- chew coffee beans
- Make them eat garlic too… they won’t be able to say anything!
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.