Posted by Colleen
Awe – the aromatic smell of cooked garlic! Garlic belongs to the Allium family which is closely related to the onion, chive, shallot and leek. Garlic has been used by humans for thousands of years and was used in Ancient Egypt for not only culinary purposes but for health benefits, too.
In the Journal of Nutrition an article was written by Richard Rivlin that Hippocrates, a Greek physician, also known as “the father of Western medicine” prescribed garlic for treating respiratory conditions, poor digestion, parasites and fatigue.
The American Institute for Cancer Research states, “For cancer protection, AICR experts suggest including garlic as part of a well-balanced predominantly plant-based diet”.
According to the National Institute of Health garlic plays a role in health benefits for coronary heart disease, heart attacks, high blood pressure and high cholesterol.
Garlic contains flavonoids and sulfur containing nutrients which may be especially important in our health. Several research studies have noted that the average western diet may be deficient in sulfur containing foods. Garlic is an excellent source of the minerals manganese and selenium and a good source of the vitamins B6 and vitamin C.
Add garlic to sauces, meats, soups, stews, stir fry and just about anything else.