Another blog about garlic - cause it's AWESOME!

The NY Times had this excellent article about garlic and it's healthy benefits. Not only does the garlic add great flavor to foods, but it helps prevent all kinds of stuff, particularly a variety of cancers. Here are a couple of snippets from the October 15, 2007 articles entitled, "Unlocking the Benefits of Garlic." Very interesting stuff!

"In the latest study, performed at the University of Alabama at Birmingham, researchers extracted juice from supermarket garlic and added small amounts to human red blood cells. The cells immediately began emitting hydrogen sulfide, the scientists found.

The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack.


Now, the downside. The concentration of garlic extract used in the latest study was equivalent to an adult eating about two medium-sized cloves per day. In such countries as Italy, Korea and China, where a garlic-rich diet seems to be protective against disease, per capita consumption is as high as eight to 12 cloves per day.

While that may sound like a lot of garlic, Dr. Kraus noted that increasing your consumption to five or more cloves a day isn’t hard if you use it every time you cook. Dr. Kraus also makes a habit of snacking on garlicky dishes like hummus with vegetables.


Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus.
To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.


While individual reactions to garlic vary, eating fennel seeds like those served at Indian restaurants helps to neutralize the smell."

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