Sunday, 24 March 2013

Food Profile: Garlic

Garlic has long been a staple ingredient in the culinary world. It’s used for both culinary and health purposes. Garlic (Allium Sativum) is a bulb plant which is in the same family as the onion plant. There are many Varieties and they differ in pungency and color. 
The most widely used Nigerian variety has a white papery skin and pinkish-grey cloves. It Enhances the flavor of the food. Many home cooks mistakenly cook garlic immediately after chopping or crushing it and this reduces the health benefits. To maximize the health benefits, it’s best to allow the garlic to sit at room temperature for about 15mins in other to trigger the enzyme (Allicin) which boosts the health benefits of garlic.

Health benefits
- It protects the body against various cancers including breast, colon and prostate cancer
- It is an Antioxidant; it protects the heart and builds the immune system
- It has long been used as a remedy for Cold and flu, Coughs, diabetes, osteoarthritis, Asthma, bronchitis, shortness of breath, Hay fever, stomach ache, gout, headache, low blood pressure, low blood sugar, high blood sugar, Snakebites e.t.c
- It is used to treat fungal infections like ringworm and athlete’s foot.
- It is an Aphrodisiac; Tibetan monks were forbidden from entering the monasteries if they had eaten garlic since it stirs up passion due to its ability to increase circulation.
- It Reduces Cholesterol  levels in the body.

Minced Garlic

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  1. Ok, more garlic in my kitchen. It's just that odor

    1. That's so true eya. the odor could be quite discouraging especially with people who eat it raw.

  2. I love the taste and smell of garlic when cooking, but in people who eat a lot of it, not so much. I def use it, fresh and also the prepared spices :)

    1. you forgot to add the health benefits which makes one overlook the Thanks myne :)

  3. I like the smell of a garlic when sautéed, it makes me hungry. And there is advantage with your health.

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  4. oh that's great info i never would have guessed thanks

    1. You're welcome Joyce :)


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