Garlic: health benefits and harms

The history of the appearance of garlic in nutrition

Garlic is a perennial plant from the genus Onion. The name for garlic comes from the Orthodox verb “scratch, tear”, which meant “split onion”. Garlic looks exactly like this, like an onion split into cloves.

Central Asia is considered to be the birthplace of garlic. For the first time, the plant began to be cultivated 5 thousand years ago, back in India. There, garlic was used as a medicinal plant, but they did not eat it – the Indians did not like the smell.

In antiquity, garlic was cultivated by the Romans, Egyptians, Arabs, and Jews. Garlic is often mentioned in mythology and various beliefs of peoples. With the help of it, they defended themselves from evil spirits, used it to calculate witches. In Slavic mythology, there are stories about “snake grass”, with the help of which even a snake cut in half will become whole.

The Czechs hung garlic over the door, and the Serbs rubbed themselves with juice – this is how they protected themselves from evil spirits, lightning strikes into the house. In Our Country, there was a tradition to tie garlic in the bride’s braid to ward off spoilage. This plant is mentioned both in the Bible and in the Koran, which speaks of the colossal importance of garlic in the culture of civilizations.

At the present time, Italy, China and Korea are considered to be the record holders for the consumption of garlic. On average, there are up to 12 cloves per day per capita.

The composition and calorie content of garlic

Benefits of garlic

Ancient Egyptian manuscripts indicate that garlic was on the daily menu of the Egyptians. It was given to the workers to maintain strength, once a whole uprising broke out when garlic was not given to the workers. This plant was part of dozens of medicines.

The peculiar smell and pungent taste of garlic is due to the presence of thioethers.

Garlic has long been known to lower blood pressure and minimize stress on the heart. This vegetable is able to lower “bad” cholesterol, which provokes the formation of atherosclerotic plaques. Also, the components of the active substance allicin react with red blood cells, forming hydrogen sulfide. By the way, it is due to him that after eating a large amount of garlic, the whole person begins to smell in a peculiar way. Hydrogen sulfide reduces the tension of the walls of blood vessels, promotes active blood flow, which lowers blood pressure.

Garlic also contains phytoncides – volatile substances that plants secrete. They inhibit the growth of bacteria and viruses, fungi. Phytoncides not only kill protozoa, but also stimulate the growth of other microorganisms that are antagonists of harmful forms. It also helps to fight parasites in the intestines.

– Contains allicin, which can prevent cancer. Garlic also reduces blood pressure, improves the condition of blood vessels – prevention of atherosclerosis, correction of the lipid profile. The anthelmintic property of this plant is also known. Gastroenterologist Liliya Uzilevskaya.

Garlic has antioxidant properties. Free radicals “oxidize” the cells of the body, accelerating the aging process. Allicin in garlic neutralizes free radicals. The only problem is that whole garlic does not contain allicin. The substance begins to form after some time with mechanical damage to the cells of the plant – under pressure, cutting garlic.

Therefore, in order to get the maximum benefit from this plant, the clove must be crushed and left to lie down for 10-15 minutes. During this time, allicin has time to form, and garlic can be used for cooking.

Harm to garlic

Garlic is a rather aggressive product. You can’t eat a lot of garlic, especially on an empty stomach. It causes an active secretion of gastric juice, and without food it is harmful to the mucosa.

– Garlic is a rather aggressive product. Frequent use of garlic is contraindicated, especially on an empty stomach. It causes an active secretion of gastric juice, and without food it is harmful to the mucosa. In large quantities, garlic is contraindicated in patients with exacerbation of gastric ulcer, pancreatitis, gastroesophageal reflux disease, cholelithiasis, as it stimulates the secretion of gastric juice and bile. This can aggravate the symptoms of diseases, – nutritionist Inna Zaikina warns.

The use of garlic in medicine

Garlic is not recognized by official medicine as a medicine. It is not even included in the list of medicinal plants, which is quite surprising since it is used in the production of drugs, as well as in traditional medicine.

For example, garlic tincture and extract are used to enhance the secretion and motility of the stomach and intestines. This contributes to the development of flora, inhibits the processes of fermentation and putrefaction in the intestines. As a dietary supplement, garlic may reduce the risk of food poisoning.

Many studies prove the antiseptic properties of garlic. The biologically active substances contained in this vegetable inhibit the growth and development of fungi, bacteria, viruses and parasites.

Garlic helps to heal wounds, relieves inflammation and activates the immune system due to phytoncides. The active ingredients in garlic increase the activity of phagocytes, macrophages and other immune cells. They are more active in fighting pathogens.

The use of garlic in cooking

In garlic, not only cloves are edible, but also leaves, peduncles, “arrows”. They are eaten fresh, pickled. Throughout the world, garlic is used mainly as a condiment. But they also make full-fledged dishes from it – garlic soups, baked garlic. In Korea, whole heads are pickled in a special way, and fermented “black garlic” is obtained.

And in the American city of Gilroy, which is often called the capital of garlic, they hold a whole festival. Special delicacies are prepared for him – garlic sweets, ice cream. Moreover, local residents eat garlic sweets outside the holiday.

Czech garlic soup

Very rich, hearty soup for the winter cold. It saturates well, helps to fight the feeling of fatigue. Best served with croutons or white bread croutons.

Boil chicken, beef or pork broth ahead of time.

Wash and clean vegetables. Heat oil in a saucepan, fry finely chopped onion until golden. Cut potatoes and peppers into cubes.

Boil the broth, add potatoes, onions, peppers and cook until soft. At this time, crush the garlic through a press. Add to soup when potatoes are ready.

Whisk the egg with salt and pepper. While stirring the boiling soup, pour in the egg in a thin stream. It will curl up into threads. After that, season the soup with salt to taste, add herbs. Serve in a plate, lightly sprinkled with grated cheese and crackers.

Garlic sauce on sour cream

A simple diet sauce that is suitable for anything: dipping croutons, roasted vegetables, basting meat and fish

Peel the garlic and pass through a press. Chop dill. Mix with sour cream, add salt and pepper, and serve.

How to choose and store garlic

Good mature garlic is dry and firm. The cloves should be well palpable, and there should not be too many layers of husks, which means that the garlic is not ripe. Do not take large heads – medium-sized ones have a more delicate taste.

If the garlic is already sprouting, you should not buy it – it will quickly deteriorate, and there are much fewer useful substances in it.

Garlic is stored at a low room temperature, in a dry, dark place. It does not need to be placed in the refrigerator. Garlic keeps well in a box and a bunch. If you plan to store for a long time, then dry the garlic on paper beforehand.

Marinating, freezing and cooking are not very suitable for storing garlic. In the process, a lot of useful substances are lost.