Living with Herbs
Garlic – has a long tradition as remedy and medicinal herb, to protect against infections, as well as to stimulate circulation and to thin blood.
Research shows that garlic also helps to lower high blood fat levels, high blood pressure, and high blood sugar levels, and that it has an antibiotic activity. It may even prevent circulatory problems and stroke.
How to use best: Add garlic to every food you like, chopped or crushed. Raw is best, but cooked is OK, if you let it sit for some minutes after chopping, before putting to heat.
The medically active constituent in garlic, Allicin, is not ready in a whole clove and not heat resistant. Allicin, is created when two substances, alliin and the heat sensitive enzyme alliinase, act together in a chemical process. This happens while garlic is chopped, crushed, or pressed. But it needs time: Israeli researchers found that heating garlic in whole or immediately after chopping will destroy the enzyme and no allicin is produced. Make sure to wait 10 minutes before heating. After that the chemical process is done and you have all the benefits.
Extra hint: Chew a few kernels of coriander seeds. These are traditionally used to sweeten breath especially after eating garlic.
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It's easy and healthy using more herbs: 'Living With Herbs' is a blog giving little tips, recipes, and information on herbs.
Dr. Angela C. Fritz