Garlic: how healthy is it?

1. Eating garlic usually gives you two days of pleasure: first during a meal and then thanks to the smell from your mouth and pores. Many healthy powers are attributed to this - for most people - fine seasoning. Is that right?

1. Garlic (allium sativum) is a plant of the garlic family. Onion and chives also belong to this family and, like garlic, are bulbous plants. Garlic was already consumed in ancient times, especially in the countries around the Mediterranean and in Asia. In those earlier times, garlic was also regularly used as a remedy for all kinds of ailments, infections, wounds, ulcers, weakness and tumors. In fact, in ancient Egypt, the garlic plant was considered sacred.

2. Garlic (allium sativum) is a plant of the garlic family. Onion and chives also belong to this family and, like garlic, are bulbous plants. Garlic was already consumed in ancient times, especially in the countries around the Mediterranean and in Asia. In those earlier times, garlic was also regularly used as a remedy for various ailments, infections, wounds, ulcers, weakness and tumors. In fact, in ancient Egypt, the garlic plant was considered sacred.

Vegetables

1. Garlic has a pungent, pungent aroma and flavor. The longer you cook or fry garlic, the more sharp it will be off the taste, but it will remain recognizable. Garlic powder and garlic flakes have a milder taste than fresh and dried garlic. The powder is very concentrated. The flakes are especially suitable for cooking or stewing. One clove weighs about 6 grams, so garlic does not contribute that much to the daily recommended 250 grams of vegetables. For the same reason, you don't get much of the many vitamins and minerals in garlic. However, the bulb can make other vegetables a lot more attractive by flavoring them.

2. Garlic has a pungent, pungent aroma and flavor. The longer you cook or bake garlic, the more sharp it will be off the taste, but it will remain recognizable. Garlic powder and garlic flakes have a milder taste than fresh and dried garlic. The powder is very concentrated. The flakes are especially suitable for cooking or stewing. One clove weighs about 6 grams, so garlic does not contribute that much to the daily recommended 250 grams of vegetables. For the same reason, you don't get much of the many vitamins and minerals in garlic. However, the bulb can make other vegetables a lot more attractive by flavoring them.

So healthy?

1. All kinds of healthy properties are attributed to garlic. For example, it would strengthen your immune system and fight respiratory infections. In addition, it is said that the vegetable has an antibacterial effect and protects against cancer. However, there is insufficient scientific evidence for these statements. However, most of the research with garlic has been in the field of cardiovascular disease. Garlic appears to reduce plaque build-up on arterial walls, but it also reduces blood clotting. Scientific research shows light indications for lowering blood pressure and cholesterol levels. Garlic is not very healthy for everyone: the bulbous plant can also cause an allergic reaction, flatulence, nausea and heartburn.

Fragrance

1. Garlic is of course best known for the breath and body odor it can cause. The culprits are the sulfur compounds. You do not digest some of these compounds with the intestines, but you absorb them into your blood. As a result, it is moved throughout the body and you can smell garlic not only from your mouth, but also from the pores in the skin. Parsley seems to neutralize this odor.

Buy and prepare

1. When buying garlic, make sure the bulbs are firm and have no yellow spots. Dried garlic is best stored in a cool place. It can be kept for one to three months in the freezer You can squeeze, chop, or slice garlic. First, detach the clove from the bulb, remove the hard bottom of the toe and peel the skin off the toe. If the cloves are already starting to grow out, it is best to remove the green-yellow core Frying garlic takes about two to three minutes. For roasting you have to count a little longer: about 45 minutes. Garlic burns quickly in hot oil and then becomes bitter.

2. When buying garlic, make sure the bulbs are firm and have no yellow spots. Dried garlic is best stored in a cool place. It can be kept for one to three months in the freezer You can squeeze, chop, or slice garlic. First, separate the clove from the bulb, remove the hard bottom of the toe and peel the skin off the toe. If the cloves are already starting to grow out, it is best to remove the green-yellow core Frying garlic takes about two to three minutes. For roasting you have to count a little longer: about 45 minutes. Garlic burns quickly in hot oil and then becomes bitter.

Delicious with garlic

1. Penne garlic chicken and broccoli Turkish hummus Herb broth with garlic Zucchini soup with shrimp Spicy herbal tagliatelle