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Did you know? |
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#1 |
Garlic history
History shows that garlic dates back to 4000 BC and is native to Central
Asia. The word garlic comes from Old English garleac,
meaning "spear leek" and is part of the lily family. This
pungent bulbous herb has long been a staple in the Mediterranean region
and used generously as a seasoning in Asia, Africa, and Europe.
Egyptians worshipped garlic and placed clay models of garlic bulbs in
the tomb of King Tut. Garlic was
so highly regarded that it was even used as currency. Last but not
least, garlic is also known for its aphrodisiacal properties, which have
been extolled through the ages in literature, cooking recipes, and
medical journals.
Garlic has not always enjoyed the popularity and widespread acceptance
found today. It was socially frowned upon in the United States until the
first quarter of the twentieth century. Up until that time, garlic was
found almost exclusively in ethnic dishes in working-class
neighborhoods. Quaint diner slang of the 1920's referred to garlic as
Bronx vanilla, halitosis, and Italian perfume. But, by 1940,
America had finally recognized its value and embraced garlic. Americans
consume more than 250 million pounds of garlic annually. |
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#2 |
Garlic
Varieties and Forms
Marked by its paper-like skin, there are over 300 varieties of garlic
grown worldwide. One of the most common varieties is American garlic,
with white, papery skin and strong flavor. Italian and Mexican garlic
have a pinkish-purple skin and slightly milder-flavored varieties. |
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#3 |
What's that
smell?
Garlic is known universally as the “stinking rose.” Garlic cloves
themselves have a neutral smell, but when the cells are ruptured by
cutting or pressing, they release an enzyme called allinaise,
chemically changing the inherent alliin into allicin, a
sulfur-containing molecule. That results in the familiar heady, pungent
garlic smell that is a mainstay in kitchens around the world. These
sulphur molecules are absorbed into the bloodstream and lungs, escaping
through exhaled air and perspiration, ultimately producing garlic
breath. |
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#4 |
Garlic and
health
Garlic has long been considered an herbal wonder drug, used to protect
against plague by monks of the Middle Ages to treating the cold and
common flu today. Hippocrates used garlic vapors to treat cervical
cancer, and garlic poultices were placed on wounds during World War II
as an inexpensive, and apparently quite effective replacement for
antibiotics, which were scarce during wartime.
Modern science is beginning to substantiate the medicinal properties of
garlic. Studies have shown garlic can control acne, suppress the growth
of tumors, and is a potent antioxidant good for cardiovascular health.
Other studies show garlic can reduce LDL or "bad" cholesterol and is a
good blood-thinning agent to avoid blood clots that could lead to heart
attack or stroke.
It is generally agreed that the stronger the taste of a clove of garlic,
the higher the sulphur content the greater the medicinal value. Some people
have suggested that organically grown garlic has higher sulphur content,
and a greater benefit to health.
Allicin and diallyl sulphides are the two main medical ingredients that
produce the garlic health benefits. Garlic contains only 4 calories per
clove. You can get further information by calling the Garlic Information
Hotline from Cornell University Medical College at 1-800-330-5922. |
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