The Therapeutic Qualities of Garlic

Garlic is a mini-warehouse of minerals and vitamins, and the therapeutic qualities have been revealed in Sanskrit records as far back as 5,000 years ago.

Nutritionally, these little cloves contain manganese, iron, sulfur, copper, zinc, aluminum, selenium, calcium and chlorine.

The sulfur content is the highest of any vegetable.

Three cloves are 13 calories and supply one gram of protein, two grams of sodium and 3 grams of carbohydrates, 2.8mg of Vitamin C, and show trace levels of the B vitamins.

Garlic Health Benefits

When the cloves are crushed, diced, cut up or chewed, a sulfur compound called allicin is released. This is also what gives garlic the pungent smell and taste and is the element responsible for the therapeutic qualities of garlic.

Lower Your Cholesterol
Vitamin C combined with allicin lowers your cholesterol. Vitamin C promotes circulation by stopping damaging plaque from binding to blood vessel walls and allicin reduces LDL cholesterol, thus reducing the risk of heart disease.

Fight off Infections
Allicin increases the body's production of white blood cells. White blood cells fight viral and bacterial infections.

Slow Weight Gain
Garlic has over 75 sulfur compounds which break down fats in the bloodstream. This helps reduce fats being stored in cells. Sulfur also helps reduce cravings because it assists in stabilizing your blood glucose.

Fight Breast Cancer
Raw garlic added to meat reduces the effect of carcinogens formed when you cook meat at high temps. Diallyl sulphide decreases the production of liver enzymes that activate compounds that cause breast cancer.

Healthy Recipe - Cheesy Garlic Bread

Ingredients

• 6 gloves of garlic, chopped and peeled
• 1/2 cup Parmesan cheese
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 Loaf Italian Bread

Instructions

1. Half the Italian bread lengthwise.
2. In a saucepan, melt the butter.
3. Remove from heat and add the olive oil, Parmesan cheese and cloves.
4. Spread the mixture over the bread and broil for 5 minutes or until light brown and crispy

Herb and Spices: The Cook's Reference by Jill Norman is a very interesting book. The information would appeal to professional and home cooks as well as gardeners.

The herbs and spices are broken into flavor categories such as bitter and astringent, oniony, citrus and more.

The book contains a little history, cooking tips and techniques, recipes, where to purchase the herbs and spices, as well as how they relate to food.

"Achieving A Healthy Lifestyle For Women's Health and Fitness"