Dating back to 6000 years, Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly prized; it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens.
Garlic was held in a high esteem; antiviral, antimicrobial and antifungal. It helps treat asthma and yeast infections and is also a natural mosquito repellant.
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But did you know that garlic could be a powerful antioxidant? This herb, only after it has been crushed, can provide a powerful protective effect to the body.
Antioxidants help protect the body's cells from the damage of free radicals, a sort of molecular garbage that alters healthy cells and promotes aging and even cancer. Now forget drinking those endless cups of green teas and eating bunches of grapes in hope that time could be turned back. Garlic’s magic has now been proven by chemists who believe that it leaves common antioxidants like Vitamin E and coenzyme Q10 far behind.
Allicin, a compound that is responsible for the aroma and flavor of garlic is considered to be the world’s most powerful antioxidant. It stacks up and forms a decomposition product in the form of an acid that reacts rapidly and traps damaging radicals, thus slowing the process of aging, cancer and many others. This type of compounds was found only in green tea and grapes but in garlic it is being vouched to be the fastest
Many hate garlic the ‘stinking rose’ for its pungent odor and taste but in cultures across history it has been used for beneficial medicinal and culinary properties. It keeps your heart healthy by lowering bad cholesterol, reduced blood pressure and fights free radicals, keeping blood circulation well.
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Surprisingly, food snobs in the United States frowned upon garlic until 1940 when America embraced garlic, as a major ingredient in recipes. All of this natural medicine comes at just 4 calories per clove.
Quick Tips: Roast whole heads of garlic until soft, and spread on warm baguette slices or puree roasted peppers with garlic for a fast sauce.
When baked whole, the flavor turns into a sweet and nutty flavor and add great taste to desserts like brownies or even ice creams.
Just one raw clove of garlic, finely minced or pressed releases more flavor than a dozen cooked whole cloves.
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