I read in the book (eating on the wild side) it is very interesting that how to prepare the Garlic. its most important benefits, and I would like to share. It says:
“When Hippocrates said ”Let food be thy medicine and medicine be thy food” he was probably giving a toast with a goblet of red wine during a meal that was redolent with Onion and Garlic.
Garlic, Onion, Shallots, Scallions, Chives, and Leeks-the Allium family- have been celebrated throughout history as savory vegetables essential condiments, and lifesaving medicine.
Garlic has another important health benefit. In medieval times, people wore garlic around their necks to word off werewolves. Cancer is our modern werewolf-lethal, frightening, and seemingly incontrollable. Eating more garlic may be one of the best natural remedies against the diseases
In a test-tube study measuring the anticancer properties of a number of vegetable, including Brussels sprouts, Kale, Broccoli, and Cabbage, Garlic was the most effective.
According to the Canadian investigators who conducted the study, Garlic was far strongest inhibitor of tumor call growth “They reported that it blocked 100 percent of the growth of human cancers of the stomach, pancreas, breast, prostate, lungs, kidneys, and brain.
Because of all its proven and promising” Anti” properties (antioxidant, antibacterial, antiviral, anticlotting, and anticancer), Garlic has been dubbed the Allicin wonderland Drug.
Whether or not you get all the health benefits of the garlic
However, depends on how you prepare and cook it. In 2001, a group of Israeli food chemists discovered that conventional ways of preparing garlic can destroy most of its health benefits.
Raw garlic contains the ingredients needed to make allicin, its most active ingredient, but not the compound itself. Allicin is created when two substances in garlic come into contact with each other.
One is a protein fragment called alliin and the other is a heat-sensitive enzyme called alliinase. In an intact clove of garlic, these compounds are isolated in separate compartments.
They do not commingle until you slice, press, or chew the garlic and rupture the barriers between them then the combustion begins.
The Israelis discovered that heating garlic immediately after crushing it or slicing it destroys the heat-sensitive enzyme that triggers the reaction. As a result, no allicin is created. It takes only two minutes in a frying pan to reduce garlic to little more than a flavoring ingredient.
If you microwave freshly chopped garlic for just thirty seconds, 90% of its cancer-fighting ability is gone.
Nuke it for sixty seconds and none remains. Garlic’s proven ability to thin the blood, one of its most important benefits, is also compromised by heat. You can cook garlic and reap all its benefits if you make a simple change in the way you prepare it.
Chop, mince, slice, or mash the garlic and then keep it away from the heat for 10 minutes. During this time, the maximum amount of allicin is created so the heat sensitive enzyme is no longer needed you can saute’, bake, or fry the garlic and still get all its medicine. Garlic has so many healing properties that waiting those critical 10 minutes could reduce your risk of a number of worrisome diseases.
The follow this 10 minute rule, you will need to adapt some recipes. For example, the first step in many Asian dishes is to slice a garlic clove and fry it in hot oil. As the toasty flavor develops, the health benefits disappear. To salvage the allicin in the garlic, slice or chop it and let it rest for 10 minutes before adding it to hot sauces, soup, and stir-fry as well.
If you eat garlic raw, you don’t have to worry about short-circuiting the production of allicin slice or mash the garlic and add it to prepared and homemade food that do not require cooking, such as pesto, hummus, mayonnaise, aioli, garlic bread, bruschetta, salad dressing, dip, salsas, and spreads”
Also, this book says:
- sour crabapples have five times the cancer-fighting capacity of a Honey crisp, but most of us would choose the sweeter, juicer fruit all the same. We are no longer accustomed to eating our bitter medicine.
- Dandelions, the plague of urban lawns, were a spring time treat, the leaves were eaten raw, steamed, or boiled, and they were added to soups and stews. Compared to spinach, one of our present day “superfood” dandelion leave have 8 times more antioxidants, two times more calcium, 3 times more Vitamin A and 5 times more Vitamin K and vitamin E
off to work.