Everybody heard about garlic or used it at some point. Today I will tell you why is good to use garlic in food, why is healthy to eat it. So next time, be adventures and use it in your recipes.
In folk medicine garlic has been said to cure just about everything. Some of the old stories of garlic’s healing properties have doubtful validity, but many of its claimed health benefits have been backed up by modern scientific research.
– is a powerful natural antibiotic, albeit broad-spectrum rather than targeted
– can have a powerful antioxidant effect
– assist some people in the management of blood pressure, cholesterol levels
– acts as an antiseptic & helps in curing the wounds very quickly
– contains chemicals that prevent cancer
– stimulates the immune system of body & helps in fighting against various diseases
– prevents & relieves chronic bronchitis, respiratory problems, and catarrh
– acts as a nasal decongestant & expectorant.
– is helpful for hum oral asthma, hysteria, dropsy & scurvy
– works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic
Cooking tips and hints:
Choose firm, plump bulbs with dry skins. Avoid soft or shriveled cloves and garlic stored in the refrigerated section of the produce department.
One raw garlic clove, finely minced or pressed releases more flavor than a dozen cooked whole cloves. When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that hardly resembles any form of pungency. This nutty flavor makes a surprisingly nice addition to desserts, such as brownies or even ice cream.
When sauteing garlic, be very careful not to burn it. The flavor turns intensely bitter, and you’ll have to start over.
The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor.
Store fresh garlic in an open container in a cool, dark place. Unbroken bulbs can be stored up to 8 weeks. Once broken from the bulb, individual cloves will keep 3-10 days.