Garlic, our Modern Saviour
Its 40-plus biochemical compounds have an infinite number of health benefits for us. Pliny, the ancient Greek scholar (1AD) lists 62 medicinal uses for garlic. Garlic was used for centuries as a respiratory disease ‘must have’, often made into a syrup for bronchitis, colds, sinus congestion, asthma, coughs, tuberculosis and whooping cough. We put it into our Onion & Horseradish Concentrate http://tinyurl.com/yc8fxfnh for the very same reasons.
Eating cooked garlic is, of course, the way most of us consume garlic and it’s comforting to know that the sulphur compounds stay intact in food for 2-16 hours at room temperature. This bears out why bandages soaked in garlic juice during World War One did help control infection.
How to get the Best from Fresh Garlic
• Always choose the freshest, firmest bulbs. Too soft or even sprouting means it’s losing its beneficial compounds.
• Chopping, slicing or smashing garlic triggers an enzyme reaction that increases key therapeutic constituents.
• Heat prevents the above reaction so allow garlic to sit for 10 minutes after chopping and before cooking. Equally, do this before you add lemon juice which changes its PH. This way its alliinase enzyme stays intact.
• Where you can add your garlic at the end of the cooking process, to retain as much bio-chemistry as possible.
#garlic #lunghealth #cookingforhealth #cholesterol #hearthealth #colds
(Feed generated with FetchRSS)