Garlic has long been a staple ingredient in the culinary world. It’s used for both culinary and health purposes. Garlic (Allium Sativum) is a bulb plant that is in the same family as the onion plant. There are many varieties and they differ in pungency and color. The most widely used Nigerian variety has white papery skin and pinkish-grey cloves. It Enhances the flavor of the food. Many home cooks mistakenly cook garlic immediately after chopping or crushing it and this reduces the health benefits. To maximize the health benefits, it’s best to allow the garlic to sit at room temperature for about 15mins in other to trigger the enzyme (Allicin) which boosts the health benefits of garlic.
Health benefits
– It protects the body against various cancers including breast, colon, and prostate cancer
– It is an Antioxidant; it protects the heart and builds the immune system
– It has long been used as a remedy for Colds and flu, Coughs, diabetes, osteoarthritis, Asthma, bronchitis, shortness of breath, Hay fever, stomach ache, gout, headache, low blood pressure, low blood sugar, high blood sugar, Snakebites e.t.c
– It is used to treat fungal infections like ringworm and athlete’s foot.
– It is an Aphrodisiac; Tibetan monks were forbidden from entering the monasteries if they had eaten garlic since it stirs up passion due to its ability to increase circulation.
– It Reduces Cholesterol levels in the body.
 Minced Garlic |
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7 comments
Ok, more garlic in my kitchen. It's just that odor
I love the taste and smell of garlic when cooking, but in people who eat a lot of it, not so much. I def use it, fresh and also the prepared spices 🙂
That's so true eya. the odor could be quite discouraging especially with people who eat it raw.
you forgot to add the health benefits which makes one overlook the stench…lol. Thanks myne 🙂
I like the smell of a garlic when sautéed, it makes me hungry. And there is advantage with your health.
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oh that's great info i never would have guessed thanks
You're welcome Joyce 🙂