Let Garlic speak for itself!!!!!!!!
Others names
Ail blanc( French), alliaceous(family name), Allium Sativum(Greek name), Ajo, Camphor Of The Poor, Da Suan, Garlic Clove, Garlic Head, Ail Rocambole,...
Garlic- a good remedy for ear infection, bad cholesterol, stomach and colon cancers, heart conditions, stroke, free radicals,
I personally use garlic for my soups, salads, recipes, and remedies solutions.
The taste is unbelievable.
The smell is irresistible.
During War World II, garlic was used in lieu of penicillin to cure wounded soldiers.
Allium sativum
Garlic is one of the alliaceous members, close to onion, leek, chive, and shallot. It's a phytochemical; these are non-nutritive substances in plant-based foods. Though phytochemicals aren't required by human body for sustaining life, they appear to have disease-fighting elements and other health benefits.
Garlic!!!
Helps boost immunity and reduce high levels of blood sugar in our bodies.
May prevent heart complications and stroke
May help reducing blood cholesterol while preventing the formation of blood clots which are known to accelerate atherosclerosis( fatty plaques that obstruct our arteries).
Researchers found that garlic contains compounds called diallyl disulfide(DADS) which appears to improve blood flow by preventing blood particles from sticking together and clotting arteries.
Cancer protection
New pieces of evidence suggest that including garlic in our diet regularly-not to say everyday-increases the likelihood of reducing the growth of cancer cells in our system.
The s-allyl cysteine in garlic may stop cancer cells from metabolizing.The DADS I mentioned earlier appears to interfere cancer cells ability to multiply and grow(John Milner). The hope is that garlic could become the basic ground for some cancer treatments.
Garlic also contains valuable properties that may halt the effects of nitrite( a common substance found in some foods and everyday pollutants) in our systems.
Garlic is a very good remedy for common sicknesses like cold, ear infection, sore throat, and flu.
Garlic appears to combat Alzheimer's dementia.We are exposed to free radicals in our daily basis. Garlic contains antioxidants elements that may help reduce brain degeneration and dementia.
Garlic nutritional benefits encompass:
manganese, vitamin B6, vitamin C, selenium, fiber, and the decent amount of calcium, copper, potassium, phosphorus, iron, vitamin B1-and very low intake of calories.
Getting the most of garlic:
You can chop it and add some to your soup, salad, omelet, etc...
You may want to opt for the powder garlic for your cuisine, bread, vinaigrette salad, etc...
I simply choose to include the following in my cuisine: garlic, onion, ginger, and quite often leek. we will talk about those later.
Au fourneau( in the kitchen)
A simple omelet with garlic:
Ingredients
1 clove of garlic or 1/2 tsp of crushed garlic
1/4 of onion sliced in parts
3 whole eggs
a pinch of salt
pinch of white pepper or cayenne pepper(optional)
1 tbsp of milk(optional)
pinch of dried cilantro or parsley
Preparation
beat eggs, salt, chopped garlic, cilantro and/or parsley, and pepper in a small bowl until blended;
heat butter or canola oil in nonstick omelet or skillet over medium-high until hot;
pour in your pan the egg mixture;
the mixture should set at edges; use a flat turner to gently invert and cook portions as needed. when each surface is cooked, gently fold your egg with turner and serve immediately.
Garlic sauce dip
Ingredients
4 cloves of garlic
1/2 onion
1/2 leek
a pinch of white pepper
a pinch of black pepper
2 Jamaican small peppers
2 slices of small ginger
salt or knorr Maggi
Preparation
Blend all the ingredients together until smooth; pour your ingredients into a saucepan; rinse off your blender with water to collect the remaining seasoning and pour everything into your pan; add your oil( canola, vegetable, olive, etc...); gently stir your sauce to medium heat until ready. The readiness is when your sauce is no longer homogeneous: the oil will surface on top and your sauce underneath. Serve it hot! You can have it with your broil, bake, or fry chicken, rice, meatball, ground beef, egg boils, etc.... Can be kept refrigerated in a closed container for up to 2 weeks.
cloves of garlic
Head of garlic
granulated garlic
chopped garlic
John Milner, Ph.D. Department of nutrition at Pennsylvania State University
https://www.webmd.com/vitamins-supplements/ingredientmono-300-garlic.aspx?activeingredientid=300
The Doctors Book of Food Remedies by Selene Yeager and the Editors of Prevention
Garlic!!!
Helps boost immunity and reduce high levels of blood sugar in our bodies.
May prevent heart complications and stroke
May help reducing blood cholesterol while preventing the formation of blood clots which are known to accelerate atherosclerosis( fatty plaques that obstruct our arteries).
Researchers found that garlic contains compounds called diallyl disulfide(DADS) which appears to improve blood flow by preventing blood particles from sticking together and clotting arteries.
Cancer protection
New pieces of evidence suggest that including garlic in our diet regularly-not to say everyday-increases the likelihood of reducing the growth of cancer cells in our system.
The s-allyl cysteine in garlic may stop cancer cells from metabolizing.The DADS I mentioned earlier appears to interfere cancer cells ability to multiply and grow(John Milner). The hope is that garlic could become the basic ground for some cancer treatments.
Garlic also contains valuable properties that may halt the effects of nitrite( a common substance found in some foods and everyday pollutants) in our systems.
Garlic is a very good remedy for common sicknesses like cold, ear infection, sore throat, and flu.
Garlic appears to combat Alzheimer's dementia.We are exposed to free radicals in our daily basis. Garlic contains antioxidants elements that may help reduce brain degeneration and dementia.
Garlic nutritional benefits encompass:
manganese, vitamin B6, vitamin C, selenium, fiber, and the decent amount of calcium, copper, potassium, phosphorus, iron, vitamin B1-and very low intake of calories.
Getting the most of garlic:
You can chop it and add some to your soup, salad, omelet, etc...
You may want to opt for the powder garlic for your cuisine, bread, vinaigrette salad, etc...
I simply choose to include the following in my cuisine: garlic, onion, ginger, and quite often leek. we will talk about those later.
Au fourneau( in the kitchen)
A simple omelet with garlic:
Ingredients
1 clove of garlic or 1/2 tsp of crushed garlic
1/4 of onion sliced in parts
3 whole eggs
a pinch of salt
pinch of white pepper or cayenne pepper(optional)
1 tbsp of milk(optional)
pinch of dried cilantro or parsley
Preparation
beat eggs, salt, chopped garlic, cilantro and/or parsley, and pepper in a small bowl until blended;
heat butter or canola oil in nonstick omelet or skillet over medium-high until hot;
pour in your pan the egg mixture;
the mixture should set at edges; use a flat turner to gently invert and cook portions as needed. when each surface is cooked, gently fold your egg with turner and serve immediately.
Garlic sauce dip
Ingredients
4 cloves of garlic
1/2 onion
1/2 leek
a pinch of white pepper
a pinch of black pepper
2 Jamaican small peppers
2 slices of small ginger
salt or knorr Maggi
Preparation
Blend all the ingredients together until smooth; pour your ingredients into a saucepan; rinse off your blender with water to collect the remaining seasoning and pour everything into your pan; add your oil( canola, vegetable, olive, etc...); gently stir your sauce to medium heat until ready. The readiness is when your sauce is no longer homogeneous: the oil will surface on top and your sauce underneath. Serve it hot! You can have it with your broil, bake, or fry chicken, rice, meatball, ground beef, egg boils, etc.... Can be kept refrigerated in a closed container for up to 2 weeks.
cloves of garlic
Head of garlic
granulated garlic
chopped garlic
John Milner, Ph.D. Department of nutrition at Pennsylvania State University
https://www.webmd.com/vitamins-supplements/ingredientmono-300-garlic.aspx?activeingredientid=300
The Doctors Book of Food Remedies by Selene Yeager and the Editors of Prevention
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