Though too much can do a number to your breath, getting garlic into your cooking is good for the rest of your body for more reasons than you are likely to believe.
In Ancient Greece, Garlic was fed to soldiers to give them courage and athletes ate garlic before they competed in the first Olympic games. In Ancient Rome, garlic was used to 'clean the arteries' and used recommended for disorders like alleviation of joint disease, seizures, and gastrointestinal tract.
Way before our time, garlic was being used more than just to add flavor to cooking, it was used to heal and to give strength. Add a bit extra garlic to your daily cooking for the many health reasons below!
- Active compounds in garlic can reduce blood pressure. Garlic supplements can be as effective as regular blood pressure medications.
- Garlic can lower LDL cholesterol levels
- Garlic is very low in calories, only 4.5 calories per clove, but high in Manganese, Vitamin B6, Vitamin C, Selenium and Fiber.
- Garlic can boost the function of the immune system. It has been studied that garlic supplements can cause the common cold to be reduced in length and symptoms by 70%.
Fun Fact: Vampires are not the only bloodsuckers that garlic repels, garlic also helps fight off mosquitos.
Cooking:
It is really easy to get garlic into your foods since it comes in different forms. You can always mince a classic garlic clove, but you can also use supplements like garlic extract and garlic oil.
Easy Salad Dressing (TheSpruceEats.com)
- 1 Garlic clove
- 1 tablespoon fresh Lemon Juice
- 1/2 teaspoon fine Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon dry Ground Mustard
- 2-3 tablespoons Extra Virgin Olive Oil
1. Peel and mince garlic and whisk all ingredients together and pour over your favorite greens!
Roasted Garlic Spaghetti (Pillsbury.com)
- 1 Garlic Bulb
- 2 tablespoons and 2 teaspoons Olive Oil
- 1/2lb uncooked Spaghetti
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon Salt
- 1/4 teaspoon crushed Red Pepper flakes
- 2 tablespoons chopped Basil
1. Heat oven to 350°F. Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle with 2 teaspoons of the oil; wrap securely. Place in pie plate or shallow baking dish.
2. Bake 45 to 50 minutes or until garlic is tender when pierced with a fork. Cool 5 minutes. Gently squeeze garlic out of cloves onto cutting board; finely chop. Set aside.
3. In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.
