Post by Bonobo on Jan 27, 2022 20:54:04 GMT 1
I have eaten garlic with pleasure since my childhood. I still remember my answer to a high school mate who enquired how I managed to keep my teeth in such a good shape that I didn`t need drilling at the dentist`s - because I eat a lot of garlic. 
Did you know you need to crush garlic and wait 10 minutes to let all beneficial substances form???
Check the site for photos and recipes
smaker.pl/newsy-co-daje-regularne-jedzenie-czosnku,1902727,a,.html
What are the benefits of eating garlic on a regular basis?
Garlic is not one of the favorite vegetables of the youngest, but also of many adults. It has a very sharp, specific taste and, of course, it does not let you forget about itself for a long time. Breathe after garlic is a lovers' nightmare. A lot can be said about this vegetable, but most of all, that it is extremely healthy. And eating it, in spite of the consequences afterwards, is just the smart thing to do.
- What are the properties of garlic?
- How to eat garlic?
- Which garlic is the healthiest?
- What kind of garlic to use for colds?
- How to make pickled garlic?
- How do I make garlic syrup?
- What dishes with garlic should I prepare?
The autumn and winter period is the best time to eat any form of garlic. And you can eat it in many ways - in dishes and raw. We can also marinate garlic or make syrup (which is as tasty as onion syrup). However you like, make garlic into your diet . Because it's worth it.
Valuable properties of garlic
Garlic has long been said to be a natural antibiotic . And there is a lot of truth in it. Garlic is included in the group of superfoods - food products that are characterized by excellent health-promoting properties. The vegetable owes it all mainly to allicin , an organosulfuric chemical compound containing flavonoids, amino acids and quite a lot of vitamins and minerals.
Garlic is rich in vitamins A, B1 and B2, vitamin C and PP, as well as magnesium, calcium, chromium, cobalt and nickel. This means that a few cloves of garlic eaten each day can act on the body attacked with pathogenic bacteria just like a mild antibiotic. Allicin enables the fight against gram-positive and gram-negative bacteria. In addition, it also works as an antiseptic.
It is also worth emphasizing that garlic focuses on eliminating only bacteria that are harmful to the body , while pharmacological agents also get rid of those good microbes. Therefore, the use of probiotics is necessary with antibiotic therapy. Garlic does not require it. What else can garlic amaze us?
The properties of this vegetable should interest people with type 2 diabetes. It can reduce blood sugar levels and slow down the breakdown of insulin. Garlic should therefore play an important role in a diet for diabetics. In addition, it acts as cholagogue and diastolic, which supports the work of the digestive system . After overeating, it can prevent bloating and even heartburn, despite its pungent taste. It is also indicated that ajoene - a compound formed as a result of the breakdown of allicin - has an anti-cancer effect .
How To Eat Garlic?
The answer to this question is really simple. The way you like it! Especially in dishes, because it is easier to assimilate this way. Not everyone can eat several cloves of garlic at once. The important issue, however, is not so much how to eat, but rather how to prepare garlic.
The moment a clove is crushed or chopped, "magic" happens. This is where the allin and allinase in garlic combine to create the allicin , the properties of which we described above. That is why before frying, cooking or stewing it is necessary, for example, to crush the garlic cloves. But that's not all.
Even a chopped clove of garlic can only turn out to be a tasty spice if handled inappropriately. It is pointed out that we can forget about the anti-cancer properties after a minute of frying garlic, if we do not prepare it properly. Correct, which is what?
Garlic, or actually the chemical reaction between allin and allinase, takes time. Exactly 10 minutes - yes, watch in hand. Thoroughly crushed garlic, which is given 10 minutes, even after heat treatment, will still act as an antibiotic . And after an hour of frying or baking as an antifungal agent .
Which garlic is the healthiest?
When going to the store, we often notice a large selection of garlic that came to us from different countries. China is dominant, of course, but also Spain. Unfortunately, garlic is not equal to garlic.
The Chinese variety is characterized by a beautiful appearance, very regular sizes and white color. Despite these qualities, the taste of Chinese garlic is less intense - a bit sweet. This is due to the lower amount of sulfur compounds, which, after all, affect the positive properties of garlic. So it is better to say "no" to a Chinese vegetable.
The Spanish variety is a bit better - it also has a white color and less sulfur compounds, but has more of them than the Chinese variety. Which garlic is the healthiest? Of course it's Polish. The Polish variety of garlic is not to be missed on store shelves. It has a slightly pink or purple color, is smaller and less regular than foreign varieties. However, it is she who has a noticeable strong taste and aroma, which are caused by sulfur compounds. Polish garlic is, unfortunately, more expensive than foreign varieties, but it is definitely worth choosing if you want its health-promoting properties.
What garlic to use for colds?
Maybe you are wondering which garlic will be the best in the fight against a cold? Is it processed in some way, e.g. pickled, pickled, or maybe fried? The most effective, however, is simply the ... raw one .
When you have a cold, eat two to three cloves a day of fresh garlic (one clove every few hours) to help your body fight infection. It's worth it beforecrush it and leave it for about 10 minutes to release more valuable nutrients.
Pickled garlic - how to prepare it?
Jeśli kupiliście już zapas polskiego czosnku i nie za bardzo wiecie, co z nim zrobić, podpowiadamy. Koniecznie zróbcie czosnek marynowany! Możecie używać go jako przyprawę do potraw, ale także jako dodatek do sałatek czy nawet przekąskę. Przygotowanie go jest bardzo proste. Umożliwi wam także bezpieczne przechowywanie czosnku zimą, gdy kupno polskiej odmiany jest trudniejsze.
For pickled garlic , you need not only vegetables, but also spices and pickle. Prepare it with half a liter of water, 150 milliliters of vinegar and a teaspoon of mustard, sugar and salt. It is a pickle, which will be enough for you for about half a kilo of garlic. You have to carefully divide the heads into cloves and then peel them off the skins. We never marinate garlic in the skins, as they will fall off over time. If you want the garlic to be easier to peel, you can pour cold water over it.
Now it's time for the marinade. Add all ingredients to a saucepan and cook for about two minutes from boiling. Then add all the peeled garlic to the pot and keep it there until it boils again. Cook it for two minutes. Now you have to pour the whole thing into clean, scalded jars.
Garlic syrup for colds
Garlic syrup is an excellent remedy for colds. It is aromatic, expressive and - well - not very tasty. Medicines, however, are not meant to taste good, they are supposed to help with the disease. To make the syrup, you need two heads of garlic, three lemons, a few tablespoons of honey (depending on your preference) and 250 milliliters of water.
Peel the garlic and press it through the press into a bowl. Wait 10 minutes for allicin to build up. Then add lemon juice and honey - about five tablespoons. Add water and mix it to make it blend nicely together. Now all you have to do is pour the syrup into a bottle and give it a day to rest. You can drink it during colds and prophylactically.
Garlic, despite its taste and smell, is one thing of these vegetables that you should definitely add to your menu. Especially in the fall and winter season. Get inspired by a few recipes from Smaker.pl:
Did you know you need to crush garlic and wait 10 minutes to let all beneficial substances form???
Check the site for photos and recipes
smaker.pl/newsy-co-daje-regularne-jedzenie-czosnku,1902727,a,.html
What are the benefits of eating garlic on a regular basis?
Garlic is not one of the favorite vegetables of the youngest, but also of many adults. It has a very sharp, specific taste and, of course, it does not let you forget about itself for a long time. Breathe after garlic is a lovers' nightmare. A lot can be said about this vegetable, but most of all, that it is extremely healthy. And eating it, in spite of the consequences afterwards, is just the smart thing to do.
- What are the properties of garlic?
- How to eat garlic?
- Which garlic is the healthiest?
- What kind of garlic to use for colds?
- How to make pickled garlic?
- How do I make garlic syrup?
- What dishes with garlic should I prepare?
The autumn and winter period is the best time to eat any form of garlic. And you can eat it in many ways - in dishes and raw. We can also marinate garlic or make syrup (which is as tasty as onion syrup). However you like, make garlic into your diet . Because it's worth it.
Valuable properties of garlic
Garlic has long been said to be a natural antibiotic . And there is a lot of truth in it. Garlic is included in the group of superfoods - food products that are characterized by excellent health-promoting properties. The vegetable owes it all mainly to allicin , an organosulfuric chemical compound containing flavonoids, amino acids and quite a lot of vitamins and minerals.
Garlic is rich in vitamins A, B1 and B2, vitamin C and PP, as well as magnesium, calcium, chromium, cobalt and nickel. This means that a few cloves of garlic eaten each day can act on the body attacked with pathogenic bacteria just like a mild antibiotic. Allicin enables the fight against gram-positive and gram-negative bacteria. In addition, it also works as an antiseptic.
It is also worth emphasizing that garlic focuses on eliminating only bacteria that are harmful to the body , while pharmacological agents also get rid of those good microbes. Therefore, the use of probiotics is necessary with antibiotic therapy. Garlic does not require it. What else can garlic amaze us?
The properties of this vegetable should interest people with type 2 diabetes. It can reduce blood sugar levels and slow down the breakdown of insulin. Garlic should therefore play an important role in a diet for diabetics. In addition, it acts as cholagogue and diastolic, which supports the work of the digestive system . After overeating, it can prevent bloating and even heartburn, despite its pungent taste. It is also indicated that ajoene - a compound formed as a result of the breakdown of allicin - has an anti-cancer effect .
How To Eat Garlic?
The answer to this question is really simple. The way you like it! Especially in dishes, because it is easier to assimilate this way. Not everyone can eat several cloves of garlic at once. The important issue, however, is not so much how to eat, but rather how to prepare garlic.
The moment a clove is crushed or chopped, "magic" happens. This is where the allin and allinase in garlic combine to create the allicin , the properties of which we described above. That is why before frying, cooking or stewing it is necessary, for example, to crush the garlic cloves. But that's not all.
Even a chopped clove of garlic can only turn out to be a tasty spice if handled inappropriately. It is pointed out that we can forget about the anti-cancer properties after a minute of frying garlic, if we do not prepare it properly. Correct, which is what?
Garlic, or actually the chemical reaction between allin and allinase, takes time. Exactly 10 minutes - yes, watch in hand. Thoroughly crushed garlic, which is given 10 minutes, even after heat treatment, will still act as an antibiotic . And after an hour of frying or baking as an antifungal agent .
Which garlic is the healthiest?
When going to the store, we often notice a large selection of garlic that came to us from different countries. China is dominant, of course, but also Spain. Unfortunately, garlic is not equal to garlic.
The Chinese variety is characterized by a beautiful appearance, very regular sizes and white color. Despite these qualities, the taste of Chinese garlic is less intense - a bit sweet. This is due to the lower amount of sulfur compounds, which, after all, affect the positive properties of garlic. So it is better to say "no" to a Chinese vegetable.
The Spanish variety is a bit better - it also has a white color and less sulfur compounds, but has more of them than the Chinese variety. Which garlic is the healthiest? Of course it's Polish. The Polish variety of garlic is not to be missed on store shelves. It has a slightly pink or purple color, is smaller and less regular than foreign varieties. However, it is she who has a noticeable strong taste and aroma, which are caused by sulfur compounds. Polish garlic is, unfortunately, more expensive than foreign varieties, but it is definitely worth choosing if you want its health-promoting properties.
What garlic to use for colds?
Maybe you are wondering which garlic will be the best in the fight against a cold? Is it processed in some way, e.g. pickled, pickled, or maybe fried? The most effective, however, is simply the ... raw one .
When you have a cold, eat two to three cloves a day of fresh garlic (one clove every few hours) to help your body fight infection. It's worth it beforecrush it and leave it for about 10 minutes to release more valuable nutrients.
Pickled garlic - how to prepare it?
Jeśli kupiliście już zapas polskiego czosnku i nie za bardzo wiecie, co z nim zrobić, podpowiadamy. Koniecznie zróbcie czosnek marynowany! Możecie używać go jako przyprawę do potraw, ale także jako dodatek do sałatek czy nawet przekąskę. Przygotowanie go jest bardzo proste. Umożliwi wam także bezpieczne przechowywanie czosnku zimą, gdy kupno polskiej odmiany jest trudniejsze.
For pickled garlic , you need not only vegetables, but also spices and pickle. Prepare it with half a liter of water, 150 milliliters of vinegar and a teaspoon of mustard, sugar and salt. It is a pickle, which will be enough for you for about half a kilo of garlic. You have to carefully divide the heads into cloves and then peel them off the skins. We never marinate garlic in the skins, as they will fall off over time. If you want the garlic to be easier to peel, you can pour cold water over it.
Now it's time for the marinade. Add all ingredients to a saucepan and cook for about two minutes from boiling. Then add all the peeled garlic to the pot and keep it there until it boils again. Cook it for two minutes. Now you have to pour the whole thing into clean, scalded jars.
Garlic syrup for colds
Garlic syrup is an excellent remedy for colds. It is aromatic, expressive and - well - not very tasty. Medicines, however, are not meant to taste good, they are supposed to help with the disease. To make the syrup, you need two heads of garlic, three lemons, a few tablespoons of honey (depending on your preference) and 250 milliliters of water.
Peel the garlic and press it through the press into a bowl. Wait 10 minutes for allicin to build up. Then add lemon juice and honey - about five tablespoons. Add water and mix it to make it blend nicely together. Now all you have to do is pour the syrup into a bottle and give it a day to rest. You can drink it during colds and prophylactically.
Garlic, despite its taste and smell, is one thing of these vegetables that you should definitely add to your menu. Especially in the fall and winter season. Get inspired by a few recipes from Smaker.pl: