Now, what is the first thought you have when you think of Garlic? If you’re like me your mouth waters, your stomach does a happy grumble, and you think, “Time to eat!! Yummm!”
Garlic is an aromatic vegetable in the same family as leeks, shallots and onions. Liking one does not necessarily mean you like the other as each has its own distinct flavor profile although all have similar uses. It's no wonder that garlic, Allium sativum has been used by ancient civilizations as far back as 5000 years, since it is known now to have medicinal properties as well as be nutritious
Garlic also has some powerful nutritional and medicinal benefits. Garlic contains Allium, which causes garlic the pungent, strong odor you’re familiar with and is believed to have many health promoting benefits. These benefits run the gamut; cardiovascular, antibacterial, anti-inflammatory, regulate blood pressure, prevent cancer, antioxidant, and nutrient dense. Garlic is an excellent source of manganese and Vitamin B6. It is also a very good source of Vitamin C and copper. In addition, garlic is a good source of selenium, phosphorus, Vitamin B1, and calcium.
The recommended amount is small, just ½ a clove per day. For most cooking the recommended amount is 1 – 2 cloves per day. I certainly use a lot more than that in most foods I prepare. Garlic is an easy and delicious way to increase intake of anti-inflammatory foods. Combined with your favorite greens it’s a nutrient powerhouse and better than any medication.