Food of the Week - GARLIC : part 1

Garlic grows underground in the form of a bulb, from which long green shoots emerge from the top while its roots extend downward.

The garlic bulb is covered in a papery skin which is inedible. The bulb, or head, is in turn comprised of individual sections called cloves. The cloves are themselves enclosed in the same paper like skin, and the pale yellowish flesh within is the part of the garlic that is used in cooking.

Garlic is a strong smelling vegetable. Garlic’s close relatives include the onion, shallot, leek and chive.

I have been reviewing the wealth of evidence for the uses of garlic; I will be sharing my findings later this week.

Let’s first take a closer look at this small, but potent bulb called garlic.

Looking at the nutritional breakdown: a clove of garlic is about 3 calories.  Garlic contains vitamins C and B6, manganese, selenium and other antioxidants

The main interest in garlic is its other effects on health; this is thought to be attributed to a compound called Allicin and a group of chemicals called Organosulphurs.

Allicin is a powerful antioxidant. Antioxidants are chemical compounds that protect cells against the effects of free radicals (molecules produced when the body breaks down food or is exposed to pollutants such as tobacco smoke or radiation). Free radicals can damage cells and may play a role in heart disease, cancer, and other medical conditions.

Organosulphurs on the other hand, are thought to play an active anti-cancer, antihypertensive role in the body. Supporters of this ‘superfood’ property of garlic as a health food, say that it helps prevent heart disease, lower cholesterol and decreases your risk of certain types of cancer, in addition to helping lower high blood pressure.

To be honest, opinions conflict over the evidence for garlic as an effective treatment for high blood pressure – with some studies being inconclusive or with little evidence.

Typically, garlic must be crushed or chopped in order to stimulate the process that converts Allicin into the beneficial form. Once the garlic is cut, the Allicin in garlic loses potency rapidly and will disappear within about an hour of chopping.

So, actually the best way to eat garlic is to take a whole, fresh clove, chop it, smash it or press it, wait a few minutes for the reaction to occur, and then eat it! If you use jarred, powdered, or dried garlic, you will not get all the benefits that fresh garlic has to offer.

http://www.naturalnews.com/025821_garlic_antioxidant_cancer.html#ixzz47X4SMWBE

http://www.todaysdietitian.com/newarchives/082508p50.shtml