Garlic
A garlic bulb consists of an average of 12 cloves, providing a strongly spicy and yet nutty-sweet taste.
Garlic...
- ...is good for your heart and circluation.Allicin is the name of the sulphurous essential oil that gives garlic its notorious fragrance—but above all, it ensures a healthy cardiovascular system. Allicin has been shown to lower high blood pressure, fat and cholesterol levels in the blood and reduce the risk of vascular occlusion (thrombosis). Onion vegetables can help to improve blood flow and give blood vessels increased tone. As a result, arteries can no longer clog so easily and the risk of heart attack, embolism or stroke is drastically reduced.
- ...can help combat colds.Allicin can reliably combat bacteria and fungi, as several of its components act like a natural antibiotic. In naturopathy, garlic has therefore had a firm place for thousands of years as an effective remedy also for colds, coughs and asthma.
- ...supports digestion.The allicin contained in garlic kills all bacteria harmful to the body, including those in the intestines. Anyone who eats garlic regularly therefore has a good chance of a healthy intestinal flora and good digestion.
- ...can promote a long and health life.There are said to be people who lived 100 years or more by eating garlic. There could really be something to that. Scientific studies confirm again and again that garlic actually contains many substances that are positive for health and long life.
- ...can taste differently depending on the variety.The younger the garlic, the more subtle its aroma. So if you only want a light touch, it is best to use young, fresh garlic. Fans of intense, pungent garlic aroma, on the other hand, prefer smoked garlic or leave the tubers for longer.
- ...has a strong odor.Whether young or old, garlic cannot be eaten without assuming a smell will follow consumption. After eating, garlic releases through the skin and breath because the sulphur-containing essential oils are released in the body.
What You Should Know About Garlic
Garlic is one of the oldest cultivated plants in the world, dating back more than 5,000 years. Even the ancient Egyptians used it: it served as a burial gift for the pharaohs and as a source of power for slaves who built the pyramids.
A garlic bulb consists of an average of 12 cloves.
Flavor
Strongly spicy and yet nutty-sweet: the aromas of the natural flavor enhancer are incomparable. It is firmly established in Mediterranean cuisine in particular.
In most cases: the more, the better. With pleasure, five to 10 cloves or more are used for aioli, tzatziki and more. By the way: fresh garlic is milder than dried garlic.
Find all our garlic recipes here.
How Healthy is Garlic?
The sulphur compounds of the leek species have antimicrobial, antifungal and antibacterial properties and are effective against pathogenic intruders of all kinds. In concrete terms this means: garlic prevents colds and flu and thus supports our immune system.
The strong-smelling sulphurous components of garlic cloves contain so-called phytoncides, natural antibiotics that act against pathogenic micro-organisms without burdening humans with side effects. The ingredient allicin in garlic is even effective against those bacteria and fungi that are resistant to common medicines. In addition, garlic protects the heart and vessels, lowers high blood pressure, regulates fat and cholesterol levels, and reduces the risk of vascular occlusion such as thrombosis.
But that's not all: garlic allows digestive juices to flow more freely, regulates intestinal flora and helps against flatulence. These almost miraculous effects of garlic have been proven by numerous scientific studies. How many cloves of garlic you have to eat every day for this is controversial.
Some people simply cannot smell garlic. But, the rich bouquet of garlic is unavoidable, because odourless garlic is not effective. Regular consumption of garlic even gets under the skin: even sweat gets a slightly knobbly scent. For members of some professions (e.g. dentists, stewardesses, beauticians) a menu with garlic in a Greek restaurant is therefore unfortunately only possible on weekends. Large quantities of garlic, eaten raw, irritate the mucous membranes. If you are not used to it, you can get a stomach ache after a meal with several cloves of garlic.
Fortunately, the reservations about the smell of garlic are no longer great today. Anyone who likes garlic and also has a damaged fat metabolism, high blood pressure, vein problems or persistent fungal infections, should put garlic raw in their food as often as possible. Because some of the healing substances in garlic are lost during cooking, you can take an extra clove of garlic if you are interested not only in the taste but also in the effect of garlic. If you eat a small clove of garlic of about 50 grams every week, you can expect a significant improvement in your blood count, as studies have shown.
Exhaling after eating garlic can make those around you fall out of their shoes. The essential, sulphur-containing oil allicin is responsible for this. What helps? Unfortunately not much. But, milk, chocolate or fresh parsley should neutralize the smell for a short time.
| Garlic Nutritional Info (100 g) | |
|---|---|
| Calories | 145 |
| Protein | 6 g |
| Fat | 0.1 g |
| Carbohydrates | 28.4 g |
| Fiber | 1.8 g |
Preparation Tips
Garlic, whether cut lengthwise into quarters, finely chopped or passed through a press, must not be fried too hot, otherwise it burns and develops a biting, bitter pungency.
