Bloodsuckers beware…

Garlic (Allium sativum) is native to central Asia and grows wild in Italy and southern France. It is a close relative of the onion, shallot, and leek, and in typical fashion, the bulb of the plant is the part that is generally consumed. The distinct odor attributed to garlic is from a compound called allyl methyl sulfide. This substance exists in such high quantities in garlic that it can travel through the bloodstream and be released through the pores of its consumer.

Garlic has been used in cuisines for health maintenance, and as medical remedy, since ancient Egypt. It is believed that the Egyptians consumed garlic as a part of their daily diet. Garlic is also mentioned in the Bible, where it was consumed for strength and to increase productivity. Garlic is mentioned in various other texts as well, from ancient Rome, Greece, China, Japan, and India; used for its perceived medicinal and nutritional benefits. It was even used during the earliest Olympics when athletes were fed garlic as a performance enhancer. Even Hippocrates, who is widely regarded as the father of western medicine, used garlic in some of his medical treatments.

Know your garlic…

Per the USDA, in 3 tablespoons of garlic there is approximately 4 calories, 1 gram of carbohydrates, calcium (5 mg), potassium (14 mg). Garlic has a wide range of potential health benefits which include the potential to reduce the risk of prostate enlargement, suppressing growth of breast cancer cells, protecting cells from radiation damage, and acting as a blood thinner, due to a compound called allicin. Due to the anti-fungal nature of allicin, garlic oil can be used to treat fungal “ringworm,” through local application. There is also research that suggests garlic may play a small roll in lowering cholesterol and supporting healthy blood pressure and blood sugar.

WORD OF CAUTION: There is currently no established daily recommendation for intake of garlic by the USDA. Due to the fact that garlic has potential to interact with some medications, consult with a medical provider before you decide to consume garlic in high quantities. Special caution should be taken by individuals who are on blood thinners.

Have your garlic…

Garlic has a pungent aroma and is savory and aromatic. It can be eaten raw, roasted, or folded into a compound butter or mayonnaise. Garlic can easily overpower other flavors within a dish so be wary when incorporating it into your food. Garlic pairs well with a wide spectrum of foods including cheeses, meats, breads and pickled vegetables. Garlic can be used in curries, pasta sauces, infused oils, salsas, and more.

Black garlic is created from garlic cloves which are aged between 15 and 90 days in specific conditions. The cloves turn black and develop a sticky date-like texture. This is attributable to the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinct flavor. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.

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