Gracefoods

Garlic is not only a tasty seasoning, but also one of the oldest medicinal foods known to man. Sanskrit writings report the medicinal use of garlic (Allium Sativum) by Indian civilizations as early as 5000 years ago. Chinese medicine has made use of garlic for 3000 years. 

During the Middle Ages, French priests used garlic to protect themselves against the bubonic plague and during World War I soldiers rubbed garlic juice on their wounds to help fight infection. Today, many believe garlic protects us from more mundane illnesses such as the common cold.

Its medicinal value comes from the rich mineral and nutrient content of its cloves, which contains Allicin, an anti-bacterial agent comparable to weak penicillin. This miracle ingredient is also what gives garlic its strong smell and taste.

Just one clove a day will top up your body's supplies of vitamins A, B and C, and an array of minerals that includes selenium, iodine, potassium, iron, calcium, zinc and magnesium. So next time you run out of Centrum, grab some garlic.

Scientists are particularly curious about the plants effects on chronic diseases such as hypertension, heart disease and cancer. The Journal of the Royal College of Physicians reviewed data on cholesterol in 1993 and found that after four weeks there was a 12 per cent reduction in cholesterol levels in the research groups that had taken garlic.

Other clinical trials, published in the Journal of Hypertension, shows that taking garlic tablets cut volunteers' blood pressure by between one and five per cent. These results led reviewers to conclude that taking supplements could cut the incidence of stroke by anything from 30-40 per cent, while heart disease could be reduced by 20-25 percent.

Garlic is also being investigated as a preventative measure against stomach cancer and an immune booster. The antibacterial effects of the herb have been known since the 19th century during an outbreak of fever. English priests caught the fever but French priests, who ate garlic everyday, were immune.  A recent study says that a daily garlic supplement reduces the risk of catching a cold by half. The research showed that even when those taking the supplement did develop a cold they were more likely to make a speedy recovery than the non-garlic taking volunteers.

The health benefits of garlic are best gotten from raw garlic, but lightly cooked crushed garlic will also do the trick. A good way to get the flavor and the medicinal benefits is to heat the garlic for ten minutes, take it out of the pan, cook the rest of the meal and then add your garlic again five minutes before the meal is complete.

Many of you might be aware that garlic breath could easily spoil a romantic evening. So here’s a tip next time you have that great pasta dish with lots of garlic: chew a bit of parsley after the meal and it will neutralize your breath. Garlic pills are also available for those who prefer the "better safe than sorry" route.

Garlic has its other downsides. It can interact with blood thinning medications and aspirin so you should consult your doctor if you are taking either of those. It should also be avoided in the weeks before surgery since it can interfere with the body’s ability to form blood clots.

When buying garlic, look for heads that are big and firm. Unbroken, garlic bulbs will keep up to four months, if stored in a cool, dark, dry location.