Garlic – how to eat it to get the most of its properties?

Contents

Garlic – properties
Garlic – How To Eat It?
Garlic – what is the recommended daily dose?
Garlic During Illness – Can You Hurt Yourself?
Garlic – Who Should Avoid It?
Garlic – how to reduce the unpleasant smell?

Garlic is a natural antibiotic. Everyone knows about it. We also know that it should be part of our daily menu. But just as important is how we eat it and how much. How to Get the Most Out of Garlic’s Power? Explains the nutritionist.

While there is no evidence that garlic protects against coronavirus infection, its antiviral and antibacterial effects have been known for centuries
The most valuable ingredient in garlic is allicin. It is a sulfur compound and a natural antibiotic, which is also responsible for its characteristic, intense aroma
It is worth knowing that alliacin will be produced only if we crush the garlic properly and … wait a few minutes before eating
It is also a common belief that heat treatment kills garlic. What’s the truth?
There are also several effective ways to kill its unpleasant smell, e.g. drinking warm milk
More current information can be found on the Onet homepage.

Garlic – properties

Garlic, and more precisely its health-promoting properties, have been known for several thousand years. Garlic is mentioned in the Old Testament, its healing powers were used in ancient India and China, in ancient Egypt it was given to workers working on the construction of pyramids to increase their strength and efficiency, in ancient Greece it was part of the diet of soldiers and participants in the Olympic Games.

The properties of garlic have been the subject of research for many years, thanks to which we know that it has antibacterial, antifungal and antiviral properties, supports immunity, and alleviates cold symptoms (try Garlic Syrup with Vitamin C). This inconspicuous plant also has anticoagulant properties, reduces the risk of a heart attack, lowers the level of bad cholesterol, is helpful in the fight against hypertension (we recommend the elixir for pressure with garlic, hawthorn, lemon balm and olive leaf – a dietary supplement available on Medonet Market). Regular consumption of garlic can also protect us against cancer, especially in the digestive system.

Also try Para Farm Max Plus – a liquid supplement that, in addition to garlic, also contains thyme, pumpkin seeds, fennel or ginger and sage.

Does garlic protect against SARS-CoV-2

Unfortunately, garlic is not an effective weapon against the coronavirus that has been prevalent for almost a year. The World Health Organization reacted fairly quickly to reports that the plant protected against COVID-19. «Garlic is a healthy food and may have antibacterial properties. However, there is no evidence that eating garlic protects people from the coronavirus, »the WHO press release reads.

Garlic – How To Eat It?

Garlic contains, among others vitamin A, B1, B2, C, PP, elements such as magnesium, iron, zinc, copper, phosphorus, as well as flavonoids and essential oils. However, the ingredient that makes garlic unique is allicin. It is this sulfur compound that makes garlic a natural antibiotic, it is also responsible for its characteristic, intense aroma. Allicin is produced by the breakdown of alliin, with the participation of the allinase enzyme, i.e. when chewing, cutting or crushing garlic. After crushing, however, you need to wait about 10 minutes for the allicin to gain adequate strength. And only then do we add garlic to the dish or just eat it.

It is also worth explaining right away, which garlic is “healthier”? Raw, added to a salad or put in a pan or in a boiling soup?

– Heat treatment of garlic, as with other natural products, deprives it of some of its nutritional value. Better raw garlic than boiled or fried. Garlic loses its antibacterial properties at high temperatures. But if we have to add it to a hot dish, it’s best to do it at the last minute – says nutritionist Magdalena Jarzynka-Jendrzejewska.

It is also important what tool we use. Most of us probably use a knife or a metal press, and this is not the best solution. Allicin reacts with metal, which weakens its properties, so it is better to use a ceramic or wooden tool or crush a clove of garlic with the heel of your hand.

– But I would not demonize this metal. The exposure to metal when cutting garlic is really very short, so I don’t think it brings any serious losses, the dietitian points out.

If you don’t like the taste of garlic, try Oxymel with Onions, Garlic and Ginger. Already 1-2 teaspoons a day is enough to support the natural immunity of your body. You can also try Immunocare Xenico immunity supplement, which contains garlic extract.

Garlic – what is the recommended daily dose?

In order to properly take care of our immunity, especially now, in winter, it is worth reaching for it every day. To take full advantage of its bactericidal effects, we should consume about 5 g of raw garlic. – Ideally, two or three cloves a day to take advantage of its health-promoting properties, although of course it depends on individual preferences. I personally do not like garlic, so I do not know how much more you can eat at once – adds the dietitian.

You can reach for a garlic supplement in the composition, for example Horseradish & Garlic Complex – Viridian horseradish + garlic, which not only supports immunity, but also has antibacterial properties and has a positive effect on bones and joints.

Can you overdose on garlic? – It is rather impossible. We really would have to eat a lot of it. It is more of a spice than a vegetable, so we use it as an addition to dishes and not as the main ingredient of a dish by volume, says Magdalena Jarzynka.

Home remedies for immunity. Honey, garlic, broth – does it work?

Do you want to take advantage of the power of garlic, but are afraid of unpleasant odors? Try unscented garlic or garlic oil.

Garlic During Illness – Can You Hurt Yourself?

Garlic is great for prophylaxis, but we must remember that it is only a plant with health properties, not a medicine. When we get sick, it cannot replace the drug prescribed by a doctor. A sudden increase in garlic dose may harm rather than help. Eating five or more cloves of garlic a day can irritate the lining of the stomach and lead to heartburn, it can cause other stomach problems and even damage the liver.

Among the so-called home or “grandma’s” methods for colds, you can find advice to put a cut clove of garlic into the nose hole and thus absorb its health-promoting power. We do not recommend this method, it can only irritate the nasal mucosa. Also, like any foreign body, garlic can get stuck in our nose or, worse, travel further, into the windpipe. Then we will need not only the intervention of an internist, but also a surgeon.

Garlic – Who Should Avoid It?

As Małgorzata Jarzynka explains, garlic should be limited by people with digestive system diseases, liver ailments, people with low blood pressure or people taking medications for blood clotting.

What about pregnant women? Can garlic adversely affect the taste of food?

– I completely disagree with the theory that garlic should be avoided by pregnant or nursing women. These are myths. The child should get used to different foods as early as possible, variety in the diet can only benefit. In addition, breast milk takes its components from the blood and not from the gastrointestinal tract. Only what is in the bloodstream can end up in breast milk, explains the nutritionist.

Eat two cloves a day. You will feel the difference quickly

Garlic – how to reduce the unpleasant smell?

The garlic’s aroma is both its value and its curse. It perfectly enriches the taste of dishes, but then causes an unpleasant smell from the mouth, which may persist for several dozen hours.

How can I fix it? Brushing your teeth is an obvious prompt, but the right products can also help.

The sulfur compounds in garlic are responsible for the aroma, it can be neutralized by fatty milk (drunk while eating garlic). Parsley (chewed like chewing gum), cloves (similarly), lemon juice or sucking coffee beans can also help. Four years ago, scientists from Ohio State University (USA) investigated the issue. Research has shown that the smell of garlic is best offset by raw apples, lettuce and fresh mint. Green tea was weaker in this test.

Garlic syrup – how to prepare it?