Garlic- A Culinary and Medicinal Favorite

Garlic is one of the most used herbs today. Its aromatic properties and flavor-enhancing abilities make garlic a stable in kitchens around the world.  I believe that any savory dish or comfort food must have garlic and its cousin the “onion” to truly be tasty.  In my kitchen, garlic is king!  I use fresh and powered garlic to enhance the flavor of most dishes I prepare. And believe it or not – garlic can even boost the flavor of carrot juice.  That’s right; I add the juice of two large cloves of garlic to fresh carrot, celery, cucumber, and kale juice.  Not only is this juice combination yummy, the garlic sends the antioxidants and cancer-fighting abilities of the juice through the roof!!

Cancer fighting phytochemicals

Garlic belongs to the allium genus and is a hardy perennial. As a matter of fact, allium is derived from the Greek word for garlic.  Although garlic is rich in many vitamins and minerals, such as allin and allicin, chromium, phosphorus, and sulfur-containing amino acids, its main active ingredient is the sulfur compounds.  These sulfur compounds work by waking up the enzymes that detoxify cancer-causing chemicals inside cells. The healing properties of garlic are well documented.  A study conducted by a national cancer institute in china in 1989 revealed that provinces, where garlic was primarily used in their cooking, had the lowest rate of stomach cancer.

Other benefits of the phytochemicals

• Reduction of cholesterol and triglycerides
• Prevention of abnormal blood clot formation
• Reduction of high blood pressure
• Protection against colon cancer
• Prevention of parasitic infestations
• Prevention and reduction of tumors including mammary tumors
• Protection against nitrites and nitrates (found in smoked and preserved foods) from forming into cancer-causing nitrosamines

The allicin in garlic is also antiviral, antifungal, and antibacterial.  If you want to try a more natural way to arrest the flu and fight infection simply swallow, in small pieces, 2-6 raw cloves of garlic per day with water (like tablets).  A maintenance dose would be 1 clove a day.  Be mindful that the only way to unlock the healing properties of garlic is in its raw form and by slightly crushing the clove to activate the allicin. As you can see, garlic is not only a cook’s best friend; it is also the bodies’ best friend. Use it liberally and as often as possible. If you are worried about bad breath, simply chew a sprig of parsley.

Here is a simple recipe where you can enjoy fresh raw garlic either on a salad or as a sandwich spread.

SOURCES: The New Optimum Nutrition Bible- Patrick Holford Living Foods For Optimum Health – Brain R. Clement Nourishing Traditions – Sally Fallon with Mary G. Enig, Ph.D