Many of our dishes would lose their touch without the flavor of garlic, but there are many more reasons to eat GARLIC daily. A bulb-shaped plant similar to chives, leeks or onions. One of the differences between garlic and the rest of the bulbs is their appearance: the garlic bulb is covered with several layers of skin similar to a thin paper that, when peeled, reveals up to 20 small edible bulbs, garlic cloves.
But talking about garlic is not just about a simple cooking seasoning and its peculiar shape. The interest in fresh garlic and its potential benefits has its origin in antiquity. It is one of the first plants used to treat diseases, even biblical references to garlic have been found. This food is also particular for its smell and taste. Whole garlic contains a compound called alliin. When crushed, cut or grated, this compound becomes allicin, the main active ingredient in garlic.
Allicin contains sulfur, which is what gives it its distinctive smell and taste. It is at maximum power in fresh and raw garlic cloves. However, allicin is unstable, so it quickly converts to other sulfur-containing compounds that are believed to give garlic its medicinal properties. It is believed that the antimicrobial, hypolipidermic, antioxidant and antithrombotic effects attributed to garlic are primarily related to allicin.
A clove of raw peeled garlic (about three grams) contains, according to the nutritional database of the US Department of Agriculture (USDA), 4.5 calories; one gram of carbohydrates; 5.4 grams of calcium; 0.9 grams of vitamin C; 0.2 grams of protein; and 0.1 grams of fiber, among other nutrients. Thanks to the sum of all these main nutrients and allicin, garlic is attributed several properties:
Although the effective dose of garlic is not well determined, a recommended dose of about four grams (one or two teeth) for adults of raw garlic per day is set. The side effects of garlic consumption are generally mild and rare. Garlic’s bad reputation is justified not by keeping vampires away, but by giving halitosis and body odor.
Excessive consumption of garlic has also been linked, especially on an empty stomach, with gastrointestinal upset or flatulence. It has not been shown to have an effect on drug metabolism, although the United States Academy of Family Physicians (AFP) suggests that people who take anticoagulants be “cautious.” Due to its anticoagulant effects, it is recommended to avoid consuming large amounts of garlic before and after surgery.
The way garlic is processed or prepared significantly changes the way we can benefit. It is worth remembering that the best way to