The Health Benefits of Garlic (and a recipe)
Author: Shirley Porter
In 1986 the French got together with the Soviets on a joint space mission. It was their diet rather than this controversial collaboration that caused an international stir. The French would not go into space without a menu that included garlic at almost every meal. The ventilation system would not rid the air of the odour fast enough for the Soviet Cosmonauts, so there were some interesting diplomatic talks.
Apart from the delicious flavour garlic adds to many dishes, there are also many health benefits. These include nothing less than lowering blood pressure, reducing bad LDL cholesterol, curing athlete’s foot, impetigo, leprosy, cancer, gout,sore throat and a variety of other respiratory ailments. Many take it as a cancer preventative too.
A minimum of twelve raw cloves of garlic each day will provide a person with garlic’s legendary antiseptic powers. Garlic is known as the “original antibiotic”. During World War II Russian soliders rubbed it on their wounds to combat bacterial infection.
In 1918 my Ukrainian great-grandfather was a new immigrant to Canada. The Spanish flu pandemic was occurring, and was a death sentence for almost anyone who acquired it. Those who came down with it died several days later. He too came home from work, and realized that he had been stricken. He used a remedy from the old country, and simply heated up several cloves of garlic in a pot of milk on top of the stove to drink. The next day he was well, and able to return to work.
For daily intake it is available in tablet form, including “odourless garlic” for those concerned about bad breath. Most prefer to use it regularly in favourite dishes, while some like to eat several raw cloves each day.
How do you select the best garlic? Simply look for large, hard heads whose paper clings tightly to the bulb. Do not purchase old heads with greens sprouting from the top of the bulb, or hollow spots. Store garlic in a cool, dry place - never in the refrigerator where it will absorb moisture and turn moldy.
Interested in trying some exotic types of garlic: visit www.garlicfarm.ca for a terrific selection of many, many varieties of organic garlic (my personal favourite is Leningrad, but you’ll want to try one of their four-packs, and decide for yourself).
Roasted Garlic and Brie
2 whole heads of fresh garlic
3 tablespoons of extra-virgin olive oil
Thyme
1 lb. of Brie (round version)
1 baguette
Directions
Prehead oven to 350 degrees F Cut tops off of each head of garlic (about 1/4 inch), remove any of the loose papery skin that comes away easily, then leave the rest on. Arrange in a shallow baking dish, and drizzle oil over tops. Bake for 50 to 60 minutes until softened. Brush with oil often.
Slice baguette evenly into 1/2 inch slices, drizzle with small amount of olive oil and a sprinkle of Thyme. Place on flat, rimless pan.
Cut Brie into 4 even sections.During last 7 minutes of baking add to the pan of garlic until it begins to melt. Remove along with garlic at this point.
Place sliced baguette in oven during last 3 - 4 minutes of baking.
Serve at once. Allow guests to squeeze their own clove of garlic out of each head, and spread on toast. Add a small amount of Brie.
Wine: Preferably red, maybe a Pinot Noir Music: “Sweet Lorraine”, Stephane Grapelli, Isla Eckinger, Ike Isaacs, and the Dizzy Dizley Trio
About the author:
© Shirley Porter - Surely Caesar Inc., salad products, recipes, information www.surelycaesar.com/
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Nice, fresh reading...about salad, and it’s wonderful ingredients
Our second article focuses on the many health benefits of garlic, and how we can boost our overall health by regularly including it in our diet. Read, ingest, and enjoy!
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