posted Oct 9, 2014, 12:45 PM by Ivy Hunter   [ updated Nov 12, 2014, 2:02 PM ]
When garlic is used in small amounts it can be the most versatile spice of all. There are so many dishes to use garlic in. For salads, rub the bowl with a fresh clove of garlic before adding in your salad. This lends a savory flavor and scent. Use it in a pot roast by tucking cloves into the roast, create a sauce, gravy, soup, or stew with a clove. Crush the garlic and add to vinegar to make a vinegar infused with garlic (also garlic and dill go together so nice!).

According to The Herbal Medicine Handbook, Garlic (Allium sativum) is also known as clove garlic, poor mans treacle, rustic treacle, and stinking rose. It comes in many forms, and it can even be found in supplement forms. The medicinal part of the garlic is in the bulb. The aroma, flavor and healing properties are a result of the action of the sulfur compounds alliin, ajoens, and allicin. Garlic also contains vitamins, minerals, and trace elements including germanium and selenium. Garlic can lower the blood cholesterol by inhibiting fat synthesis, and it can also thin the blood. It is reported to lower blood pressure, and blood sugar levels by stimulating an increase of circulating insulin in the blood as well as glycogen storage in the liver. Garlic also has some sulfur like antibacterial actions against gram-positive and gram-negative bacteria including H pylori.

According to The Encyclopedia of Healing Foods, Garlic (a member of the lily family) has a history of being one of the oldest cultivated plants in the world. Sanskrit records document using it for remedies about 5,000 years ago. It was used in Egyptian times about 1550 BCE medicinally, and it was spoken about having therapeutic uses by Hippocrates, Aristotle, and Pliny. Folk uses include using it for atherosclerosis, coughs, dandruff, diarrhea, diphtheria, dysentery, earache, hypertension, hysteria, toothache, vaginitis, as well as protection from vampires. It is commercially grown in China, South Korea, India, Spain, and the United States. The nutritional facts listed include garlic as a great source of vitamin B6, manganese, selenium, and vitamin C. It is also a good to fair source of phosphorous, calcium, potassium, iron, and copper. Just three cloves of garlic - about 1.75 ounces or 50 grams of garlic can provide as much as 3.2 grams of protein. When used therapeutically at about 200 grams per week as a food it has shown to lower Triglycerides from 109 to 75 mg/dl.

A trick to juicing garlic: Juice garlic wrapped in a bunch of parsley - the chlorophyll helps to bind the parts of the garlic responsible for the odor, and begin juicing with garlic so the rest of your juicing materials remove the garlic odor from the machine.

Tips to preparing: Garlic has an amazing ability to recover from damage in the ground. The same enzymes responsible for the repair of it's parts when stepped on, are also the medicinal parts. Crush the garlic and allow it to sit for 10 minutes before chopping. This stimulates the garlic enzymes responsible for repair.

Talk to your doctor and tell them if you are taking garlic regularly. Eating liberal daily amounts of garlic can increase bleeding time, and you should stop eating garlic for 7 - 14 days prior to any surgical procedure including dentistry. The use of garlic may also inhibit the breakdown of tylenol, and other anti-inflammatory medications, so avoid using them together to avoid a toxic level in the blood. Liberal or daily consumption of garlic can also decrease the effectiveness of birth control pills, so add another form of contraception to your routine if  you plan on consuming garlic regularly.

See Dill for my Garlic & Dill cooking paste

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