Chuck Garcia lends his thoughts on adding more garlic to your diet…a great idea to promote health and wellness this month.  Enjoy  Dr. Galati

Eat More Garlic in 2011

Garlic has been used as both food and medicine in many cultures for thousands of years (I hope by now you are beginning to see the connection between food and medicine).  It is even mentioned in the Bible and the Talmud. Again I reference Hippocrates who used garlic to cure ailments as varied as poor digestion, respiratory problems, and low energy.  Its use in China was first mentioned in the fifth century. 

Adding a bit of modern science, raw garlic is a source of many vitamins including B, C and calcium.  In test tubes, garlic has been found to have antibacterial, antiviral, and antifungal activity.  Also, many health practitioners use it to prevent disease and cure a variety of ills.  Garlic is also rich in antioxidants which help destroy free radicals.  Most practically, there are no shortages of studies to demonstrate how it helps prevent the common cold.  Also, when faced with a cold, many people find the symptoms dissipate more quickly when eating or taking more garlic than usual. 

There are several ways to ingest garlic from raw to dried garlic tablets, old and extracts (all available in most health stores).  As always, follow the directions of your health provider with knowledge in herbal medicine for the appropriate amounts. 

Now that you have connected the dots between food and medicine (a recurring theme on www.yourhealthfirst.com), fast forward to modern times.  What are the flavorful and culinary uses?  

Food (finally):  Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.  It is a fundamental component in many dishes in Asia, the Middle East, and of course Italy.  The flavor varies in intensity and aroma and is often paired with onions, tomatoes, and ginger.  The parchment-like skin is much like an onion (they’re cousins) and is typically removed before using in raw or cooked form. 

I find garlic is best applied to bread (who doesn’t like garlic bread?), bruschetta (great appetizer), and of course tomato sauce.  Also, many cooks add garlic powder.  If using as a substitute for fresh garlic, 1/8 of a teaspoon is equivalent to one garlic clove.  Don’t be shy about its use.  Crush it or use cloves in chicken and/or fish recipes.  Vegetarians appreciate its ability to spice up the salads they so often eat. 

Downside?  Due to its strong odor, garlic is often associated with bad breath (and rightfully so).  Since it takes time to digest, it can hang around for hours.  Some people allege that it can be alleviated by eating parsley (another strong Italian association).  Don’t sweat it.  Its benefits far outweigh the negatives.

Make garlic (in whatever form) a staple of your diet; not only for its good taste but for optimizing the health benefits.  For more on garlic, go to:

The Garlic Store

 The Gilroy Garlic Festival

Garlic Recipes