Garlic is one of the finest natural foods you can eat.
Thousands of years ago, the ancient Egyptians recognised its unique properties and used it as medicine.
The Red Army used it as a substitute antibiotic in WW2.
The National Cancer Institute lists garlic as the number one anti-cancer food.
I'm the same, much better taken as food in its natural state. The more you cook it, the more its medicinal value is degraded. To eat it raw is best if you can stomach it. Failing that cook it as lightly as possible. Drop some garlic into the pot a minute or two before you drain and serve up.
Garlic is one of the finest natural foods you can eat.
Thousands of years ago, the ancient Egyptians recognised its unique properties and used it as medicine.
The Red Army used it as a substitute antibiotic in WW2.
The National Cancer Institute lists garlic as the number one anti-cancer food.
I'm the same, much better taken as food in its natural state. The more you cook it, the more its medicinal value is degraded. To eat it raw is best if you can stomach it. Failing that cook it as lightly as possible. Drop some garlic into the pot a minute or two before you drain and serve up.
Very true, the more you cook something, the more it denatures the good stuff it contains. This is why it's always better to eat steamed vegetables than boiled. (unless you are eating it as soup, then you technically still get some from the water, still denatured, but more than if you strained the vegetables after.)
Most people cannot stomach raw garlic, however, one way to get around this is to pickle the garlic in vinegar and mince it very fine. You can then take this "sauce" and place it over things from Chicken or Fish (I suppose you could use it on beef, but I have personally never tried it).
It's quite popular in Spanish cultures. "Al Ajillo" means "a la garlic" roughly and loosely translated of course
Most people cannot stomach raw garlic, however, one way to get around this is to pickle the garlic in vinegar and mince it very fine. You can then take this "sauce" and place it over things from Chicken or Fish (I suppose you could use it on beef, but I have personally never tried it).
Thanks for this tip, I cant eat raw garlic as it affects my stomach so I will give this a try! Do I just leave it in the vinegar or do I have to do something special? And how long to leave it for?
Thanks for this tip, I cant eat raw garlic as it affects my stomach so I will give this a try! Do I just leave it in the vinegar or do I have to do something special? And how long to leave it for?
Thanks!
You can also put other vegetables in there as well (onions, carrots, cauliflower) and make a sort of salad
Here's a pretty good article on how to pickle garlic:
It's pretty awesome I like it sometimes due to the lighter/tangy flavor.
What's really nice about it is you can grind is up afterward if you want and put it into something like a cheese ball. (please note that it doesn't say to, but you do need to strain out the juice first or you wind up with cheese mush and not a cheese ball..... But you can use just the juice as to marinate chicken as well )
Thanks for this tip, I cant eat raw garlic as it affects my stomach so I will give this a try! Do I just leave it in the vinegar or do I have to do something special? And how long to leave it for?
Thanks!
If you juice some veggies and ad a small clove of garlic it will tear your stomach up. The Japanese make an aged garlic called kyolic
"Kyolic odorless Aged Garlic Extract, on the other hand, is truly the only odorless garlic supplement. The exclusive aging process eliminates garlic odor and harsh side effects. Moreover, Kyolic contains various antioxidant properties and is the only antioxidant garlic supplement available."
Hmmm, it claims to be odorless, it doesn't say anything about tasteless... I wonder...
I guess it could be something to check out later on.
There are some people that do not like the taste or smell of garlic at all, and will choose to take supplements. I use garlic a lot in my cooking and love it. When I feel a cold coming on, although that's rare, I just smash a couple of cloves with a knife and chew them up. https://www.natmedtalk.com/wiki/Garlic
There are some people that do not like the taste or smell of garlic at all, and will choose to take supplements. I use garlic a lot in my cooking and love it. When I feel a cold coming on, although that's rare, I just smash a couple of cloves with a knife and chew them up. https://www.natmedtalk.com/wiki/Garlic
Hmmm... I have found that the Garlic supplements still smell a bit like, and "sort of" taste like Garlic. At least the ones I have seen in gel cap form.
If I feel a cold coming on I go nuts with vitamin C, Hot Sauce on everything, Garlic and of course I also try and limit my intake of alcohol and sugar.
If I catch it early enough, I can usually stave it off completely that way. Not sure which of the above helps the most though.
Had some kind of dressing on a Greek salad that I think was mostly garlic in vinegar. A spicy sensation I hadn't experienced before. Bravo!!
Yep.. Was there any Feta Cheese on that Greek Salad? That could have accounted for some of the spice as well. I'm not a big fan of Feta Cheese, but the Greek salad without the Feta Cheese was pretty good.
Except everyone rolls their eyes at me when I say hold the Feta Cheese, as that is what makes a Greek salad, a "Greek" salad.
Yep.. Was there any Feta Cheese on that Greek Salad? That could have accounted for some of the spice as well. I'm not a big fan of Feta Cheese, but the Greek salad without the Feta Cheese was pretty good.
Except everyone rolls their eyes at me when I say hold the Feta Cheese, as that is what makes a Greek salad, a "Greek" salad.
I wasn't very clear, sorry. It was a side salad at a Mediterranean restaurant. Mostly romaine with a little purple cabbage. It may have had feta, not sure. I have a few pounds of feta in my fridge right now.
Aged garlic will provide different benefits that raw garlic. And products like allimed will still provide even different benefits as the allicin has been captured and encapuslated, which will not happen with just aged garlic. Allicin with raw garlic is released in the chewing process so swallowing it unchewed will not provide the allicin benefit for its antimicrobial properties. Garlic in all its states are good for you but you need to know what your intention is with it and which form of garlic will meet your intention.
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"Everything we hear is an opinion, not a fact. Everything we see is a perspective, not the truth." Marcus Aurelius
Garlic Supplements
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