Welcome to my little webbie 🙂
As you may know, the tone of my posts is always very down to earth, but this is the way I want to keep it for the future 🙂
This webbie will be a place of sharing, where you may find some answers to some questions you had, some food
So, I have chosen a very, very common food, but you may not know the whole story behind it 🙂
all time health saver.
You either love it or hate it. but despite its strong flavour, this one is a pure gem.
Why? It is a powerful antioxidant and induces the process of apoptosis in our bodies, which means that the cells in our body that have to die, die to then give space to new healthy ones! How’s that?!
Garlic has big antimicrobial properties, as well as anti-inflammatory. This means that when we feel really shitty, with a cold or a cough, or even the flu, this bad boy is what you want to have.
It also super helpful when it comes to nasty little critters in our bodies, like parasites, Garlic helps a great deal in wiping them out.
However, this powerful food has a couple of contraindication that you should be careful of! because it’s an anticoagulant if you have to undertake surgery, make sure you avoid it in the 14 days prior!
It can also interfere with other medications, so always make sure you read carefully labels and if this is a staple of your diet (which is great!) be mindful of this.
I’m sure I forgot another downside of Garlic…
oh yes, it gives you a very interesting breath we all know of 🙂 but nothing that some good oil pulling or peppermint herbal tea can’t fix!
Cultures all around the world have been using Garlic for thousands of year in their cooking, and they knew better!
When we chop it, or crush it or even chew it ( I dare you! – the health bomb!) it actually activate its magic, that give Garlic all its properties.
This is why a looot of dishes have it at the beginning of the recipe, and it’s incorporated in so many recipes, from traditional Italian pastas, to Asian stir fries, to Indian curries. This is a great way to have this mega health bomb in our diet.
Just ensure you don’t burn it (as everything that overheats, never good!), and before you throw it in your pan, leave it on side for few minutes, this also ensure the enzymes are activated.
Last note, I live in Australia, and in the last year I learnt the difference from a local sourced Garlic to a more grown wherever, very far away and probably sprayed.
The difference is in the colour of the inside of the peel! the local one is normally Pink to Purple ( I have a photo of it on my Instagram – SalusVera) while the one that God knows where it comes from, it’s pale white.
The last thing, cook with the peel in stir-fries or stews and throw it away before you have it, it retains a lot of nutrients. In the peel, you can find sometimes most nutrients than the actual food. But this is another story 🙂
I hope you enjoyed the read! so, how about some Garlic on your plate?