Too lazy to peel fresh? You don't deserve to eat garlic. ~Anthony Bourdain
The English royal family used to find garlic terribly foreign -- the Queen still hates it. I, on the other hand, love it and I loaded up our weeknight pasta dinner with extra garlic last night. My husband commented on its extra oomph. "It's good for you," I said. He questioned my statement, and though I know garlic is good for you, I didn't know why. So I decided to look into it.
I remember reading an article about a pair of lovely twins that were celebrating their 100+ birthday, and one of the things they attributed their longevity to was a tablespoon of raw garlic every morning. Maybe they were on to something. Garlic has been touted as medicinal since ancient times in multiple cultures, and people ascribe properties as mixed as cold-busting, anti-cancer, blood cholesterol lowering, heart-disease helping, immune strengthening and vampire-nixing to the little bulb. The latest science finds the strongest benefit to be with heart disease.
The health benefits from garlic seems to come from its natural sulfur compounds (which you can also infamously smell), the most famous of which is allicin. Some studies suggest that garlic helps relax blood vessels and increase blood flow. It can also reduce cholesterol and blood pressure (not as much as cholesterol or blood pressure pills) and blood glucose levels.
There are compounds in garlic that are good for you, and though there is strong evidence eating it is beneficial, it doesn't mean you need to run out and take garlic supplements. Go the mindful route - everything in moderation. Discuss your usage with your doctor if you want to use it therapeutically -- too much may interfere with some heart medications or anticoagulants.
What to do - Eat More Garlic
- Use the freshest garlic you can. Store it in a cool, dark place. If it has scapes growing out of it, you can still use it but that means its gotten pretty old.
- Chop or crush it. Garlic is not that difficult to prepare. If you smash a clove with the side of your knife, the skin will come off easily. If you have a lot of garlic to prep (for example you are a prep chef at a restaurant or food kitchen), a silicone roller might be helpful (the green thing in the photo above). Garlic presses are not necessary.
- Throw an extra clove in your recipe - pasta, sauté, stir-fry, marinade, etc.
Want to learn more?
What I ate: 14 oz green juice, 1/4 pita bread, 1/2 c ratatouille, 2/3 c saffron rice, 3 Mary's crackers and cheese, 3 Whisps, 10 peach tea, 1 c pistacios, 1 orange, 1.5 c pad vegan thai, 2 vegan spring rolls, 1 almond Roca, 12 oz hot chocolate, 40 oz water
Exercise: None
