Garlic really is a secret weapon against aging. Most experts recommend taking one-half to three cloves of garlic per day to reap its health benefits.
Garlic Does a Body Good
- Lengthens Cell Life- Cells exposed to garlic are healthier and live much longer than cells deprived of garlic.
- Antibiotic Power- Garlic has the ability to help the body fight off infections, particularly respiratory and digestive infections.
- Battles Cancer- Due to larger than normal garlic consumption, the Chinese and Italians have lower rates of stomach cancer.
- Keeps Your Heart Healthy- Taking small amounts of garlic daily can lower the “bad” LDL cholesterol while raising the “good” HDL. One-half to one clove of garlic a day will decrease total cholesterol levels.
- Prevents Against Blood Clots- Some scientist believe that ajoene, a compound in garlic, may be as strong as aspirin in thinning blood.
- Eases Painful Leg Cramps- Leg cramps and aches result from not having enough blood flowing to your legs. Garlic stimulates the circulatory system, and therefore, more blood will flow to your legs. (800 mg. a day is recommended.)
- Antioxidant Giant- Free radicals, harmful elements that circulate in the body, may lead to cancer and heart disease. Antioxidants in garlic block free radicals.
- Lowers High Blood Pressure- There is some evidence that garlic may lower high blood pressure.
Pesto- In a food processor or blender, combine 2 1/2 cups of fresh basil leaves. Add 1 cup grated Parmesan or Romano cheese, 3 to 6 cloves garlic, peeled, and 1/4 cup walnuts or pine nuts. While ingredients are still mixing, slowly add 1/3 cup of olive oil and continue processing or blending until well-mixed. Toss this pesto with freshly cooked and drained spaghetti. Also, spread the pesto on toasted French bread or use as a topping for baked mushrooms or tomatoes. Add a tablespoon or two to sauteed vegetables.
Garlic Vinaigrette- Mix 2 tablespoons vinegar or lemon juice with 1/2 teaspoon to 1 teaspoon minced garlic. Add salt and pepper to taste. Slowly stir in 1/2 cup olive or salad oil. Toss with salad greens and fresh vegetables.
16 cloves of garlic
8 slices bread, cubed, crust removed
1/2 cup extra virgin olive oil
2 quarts chicken stock (vegetable stock for vegetarians)
2 large white onions, chopped
Heat the oil in a large, deep skillet. Coarsely chop garlic and lightly fry in oil until garlic is crisp, but not burned. Remove garlic with a spoon or pour through a strainer and save juice. Return oil to skillet, reheat, and add bread cubes, stirring and frying until crisp. Remove bread cubes and set aside. Return oil to heat, add more if needed to saute onions until they are translucent. Add stock. Chop crisp garlic and add to stock. Bring almost to a boil. While the stock is heating, beat eggs. continuing to stir. Remove the boiling stock from heat and add egg mixture, stirring briskly so that the eggs cook and thicken. Add salt and pepper to taste. Add reserved croutons.
Free Radicals, Aging and Degenerative Diseases, Alan R. Liss Inc., New York 1986.
Herbal Medicine, Beaconsfield Publishers, Inc., Beaconsfield, England, 1988.
Present Knowledge in Nutrition, ILSI Press, Washington, 1996.
Published in: Cooking