Allicin: Garlic’s Secret Weapon
If garlic isn’t a staple in your kitchen, you might want to consider making it one as scientists are uncovering more layers of fascinating medicinal benefits. With biblical references and a history that dates back to Ancient Egypt and the infamous Greek physician Hippocrates (460-370 BC), this potent member of the onion (Alliaceae) family has been used to treat all sorts of medical conditions, including those that affect the gastrointestinal tract, heart, liver, respiratory system and skin—to name a few. Historically, garlic was widely used as herbal medicine in the Middle East, East Asia, South Asia and Europe. Garlic’s active ingredient is called allicin—one of the most powerful antioxidants found in food.
Modern research has shown that in addition to being a major antioxidant, allicin offers anti-microbial and anti-bacterial effects—far surpassing the effectiveness of some antibiotics. It can also help treat cholesterol (lower LDL, or “bad cholesterol” and triglycerides, and increase HDL, or “good cholesterol”), blood coagulation, hypertension and certain cancers. (To learn more about how allicin fights high blood pressure, check out “Fight High Blood Pressure Symptoms With Garlic“) How does allicin work in a nutshell? Researchers in Canada discovered that when the allicin compound decomposes, it generates a potent antioxidant—antioxidants help to eliminate free radicals which can cause cellular damage and disease.
Although consuming a lot of garlic can lead to some stinky side effects such as bad breath (halitosis) and body odor, I think the pros of consumption in moderation far outweigh the cons—you just might need to keep an eye (or nose) on your hygiene. Allicin is a sulfur-based medicinal compound, so make the most of it, but be sure to keep breath mints close by!
Eat Right, Starting Now!
Download this expert FREE guide, Complete Nutrition: Low-carb diet, high-protein foods, healthy meal plans, how to use a calorie counter, and more.
Create healthy meal plans and discover the Superfoods that can transform your plate into a passport to better health.
Invite Allicin into Your Kitchen
Dress it up
Add flavor to your favorite oils by transferring them into colorful, wide rimmed jars and then add a generous amount of fresh garlic cloves. Use your jarred garlic-infused oils to cook with, as the base of your favorite salad dressing, or to dress in-season vegetables, breads, and pastas. They also make a lovely gift!
Mince it up
Freshly minced garlic goes well with classic dishes. Make a simple, crusty garlic bread with grass-fed butter—add minced garlic to melted butter and pour over your bread. Use it in your favorite pesto or marinara sauce. Add it to sautés, salsa, soups and stews. A little goes a long, garlicky way.
Mash it up
Make savory side dishes and dips by using roasted garlic in mashed potatoes (I prefer sweet potatoes), hummus and guacamole.
Ferment it
Did you know you can make garlic even better for you? Fermenting garlic makes its nutrients more accessible to your body during the digestion process. It also adds an abundance of probiotics to your diet, which in turn provides added support to your gastrointestinal tract and immune system.
Sprout it
Researchers have found that when garlic is sprouted for five days it offers greater antioxidant activity and different substances, compared to what is found in younger garlic bulbs. Although sprouted garlic is safe to eat, the sprouts themselves are bitter, so it’s best to avoid eating them by pinching them out of the clove. Sprouting garlic can be a fun and easy project in the kitchen, especially with children.
Steep it
Tame the inflammation of your sore throat and melt away mounds of mucus by making a DIY garlic cough syrup remedy. Steep fresh raw, minced garlic in hot water. Strain after 5-6 minutes and enjoy the result as a warm tea. Add raw ginger and raw honey for extra flavor and health benefits.
RECIPE 1
Easy Fermented Garlic
Ingredients
Cloves from 3-4 heads of organic garlic, peeled and separated
1 cup filtered water, at room temperature
1 Tablespoon Sea salt
Fresh basil or other herbs added, optional
Directions
1. Pour water in a large bowl. Stir salt into the water until dissolved to make a brine. This will happen over time anyway.
2. Put the garlic cloves and herbs (optional) into a quart-sized jar (fill 75% of the jar with cloves) and cover with your brine.
3. Keep your garlic away from air exposure by using an airlock or gasket jar or other method. Have your jar sit and ferment at room temperature for 4-6 weeks out of direct sunlight, and be sure to keep the cloves under the brine—that is key. If the level of brine reduces, add more to your jar.
RECIPE 1
Fermented Garlic Butter
Ingredients
3/4 cup organic, grass-fed butter
3 cloves of fermented garlic, minced
Salt and pepper to taste
1/2 teaspoon dry basil (optional)
Directions
Simply melt butter in small sauce pan and add garlic, salt, pepper, basil. Stir until combined and enjoy over garlic bread or added to sauces, roasted vegetables and mashed potatoes.
The post Allicin: Garlic’s Secret Weapon appeared first on University Health News.
Read Original Article: Allicin: Garlic’s Secret Weapon »
Powered by WPeMatico
