Garlic

Food
Garlic

Traditionally found in numerous French cuisine dishes and with its many properties for the body, Garlic has thus been used for several centuries both as a condiment and medicine. Rediscover its properties!

Nutritional information

Allicin, a miracle molecule contained in cut garlic has several advantages. It has the distinctive feature of being converted, after consumption, into sulphuric acid that is highly beneficial to your health, which gives garlic a reputation of a “super food”. It is a natural anti-coagulant: embellishing your set meals with garlic could allow you to slightly lower your blood pressure (1) by preventing the formation of blood clots (2)(3). The anti-cancer properties of allicin are widely recognised by the international scientific community (4). The risk of stomach cancer would thus be reduced to 50% for regular consumers of garlic (5). On an everyday basis, garlic actively preserves intestinal cells, guaranteeing good digestive health, which allows a better synthesis of certain fats which cause “bad” cholesterol (6).

Garlic is the ideal seasoning to fight against small infections! An excellent antiseptic, it will effectively protect you against certain respiratory diseases, such as cold or flu (7). It can also possibly help your body to strengthen your weakened immune system, notably by antibiotic treatments.

How to choose and taste garlic ?

Garlic exists in several forms. You can buy full cloves of garlic or, otherwise, opt for a “ready to cook” version, dried or in frozen packs. However, the nutritional properties of fresh or frozen garlic will be greater than their dried counterpart. Certain health specialists suggest that you consume raw garlic in the morning in order to optimise your immune defenses (8). If you choose this option, you can prevent bad breath odours by biting into a mint leaf or clove after consumption!

Consider adding a little garlic every day to your recipes. It deliciously spices up your green salads and cold soups, such as gazpacho. Garlic can be consumed both raw and cooked, but is slightly better digested when cooked. It will give taste to most of your meal and sauce recipes: aioli sauce needs no introduction. However, be careful when cooking your meals with garlic: it is recommended to crush the garlic cloves beforehand and wait until the end of cooking in order to benefit as much as possible from the miracle enzymes of garlic.

 

References : (1) Brace LD. Cardiovascular benefits of garlic (Allium sativum L). J Cardiovasc Nurs 2002 July;16(4):33-49. (2) Gonen A, Harats D, et al. The antiatherogenic effect of allicin: possible mode of action. Pathobiology 2005;72(6):325-34. (3) Rahman K. Historical perspective on garlic and cardiovascular disease. J Nutr 2001 March;131(3s):977S-9S. (4) Bianchini F, Vainio H. Allium vegetables and organosulfur compounds: do they help prevent cancer? Environ Health Perspect 2001 September;109(9):893-902. (5) You WC, Li JY, et al. Etiology and prevention of gastric cancer: a population study in a high risk area of China. Chin J Dig Dis 2005;6(4):149-54. (6) Munday JS, James KA, et al. Daily supplementation with aged garlic extract, but not raw garlic, protects low density lipoprotein against in vitro oxidation. Atherosclerosis 1999 April;143(2):399-404. (7) Josling P. Preventing the common cold with a garlic supplement: a double blind, placebo-controlled survey. Adv Ther. 2001;18(4):189-193. (8) Gadkari JV, Joshi VD. Effect of ingestion of raw garlic on serum cholesterol level, clotting time and fibrinolytic activity in normal subjects. J Postgrad Med 1991 July;37(3):128-31.

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