We tend to think of herbs as countertop staples and putting too much attention to know them one-by-one is either rare or too tedious. We witnessed our mothers use it to spice-up a home-cooked meal or chefs on the television explicate the details while we’re more than excited to see the finished product than the ingredients.
We have passed on it during biology class and looked at them as entities sprouting from the well-toiled Earth. One of the most used type of herb that is definitely present to every human household or kitchen is garlic.
Yes, it is best with steaks or as a part of a meat marinade but there’s more to these wonder bulbs that we are unaware of, and it is with huge urgency that we be informed about it now.
Allium Sativum, also known as your usual garlic, is close kin to other types of herbs and vegetables such as onion, shallot, chive and leek. It is one of the most ancient herbs being used as far as 7,000 years back. While natively grown in central Asia, garlic is being mass-produced for imports due to the high demands in the field of culinary and medicine.
China and India are the two leading nations who grow and export garlics to the rest of the planet with 20,000,000 and 1,150,000 tons respectively last 2012.
Aside from its culinary role in making some dishes scream of flavor, garlic is now being commercialized on a larger scale as one awesome supplement meant to revitalize the immune system and as a remedy to some short-term diseases.
Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. We often recommend using raw chopped or pressed garlic in many of our dishes to take advantage of the benefits derived from garlic.
However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.
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. There are two main medicinal ingredients which produce the garlic health benefits: allicin and diallyl sulfides.
Garlic is a sulfurous compound and in general a stronger tasting clove has more sulfur content and hence more potential medicinal value. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health.
Garlic may help improve your iron metabolism. That’s because the diallyl sulfides in garlic can help increase production of a protein called ferroportin. Ferroportin is a protein that runs across the cell membrane, and it forms a passageway that allows stored iron to leave the cells and become available where it is needed.
In addition to being a good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a “seleniferous” plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.
Garlic could end your hair loss problems because of its high levels of allicin, a sulfur compound similar to that found in onions, which were found to effectively treat hair loss. Rub sliced cloves of garlic on your scalp, squeezing as you go for the most benefit. You can also infuse oil with garlic and massage it into your scalp.
It might not be a main ingredient in your drugstore acne medication, but garlic makes a great natural remedy to banish unsightly blemishes. Its antioxidants kill bacteria, so rub a sliced clove of garlic on the pimple for an effective topical treatment.
Garlic could help you control your weight, according to nutritionist Cynthia Sass, who cites a study that showed mice eating a garlic-rich diet reduced their weight and fat stores. Try to cook with garlic daily for tasty and waist-friendly meals.
With its anti-fungal properties, garlic could be a good way to get rid of itchy athlete’s foot. Soak your feet in a bath of warm water and crushed garlic.
Raw garlic is very strong, so eating too much could produce problems, for example irritation of or even damage to the digestive tract.
There are a few people who are allergic to garlic. Symptoms of garlic allergy include skin rash, temperature and headaches. Also, garlic could potentially disrupt anti-coagulants, so it’s best avoided before surgery. As with any medicine, always check with your doctor first and tell your doctor if you are using it.
Recommended intake of garlic according to nutritionists should be 2-5 grams for fresh or raw types, maximum of 1.2 grams for dried and treated powder and a range of 2-5 milligrams when it is taken as garlic oil.
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