The Food Coach

Healthy Food Database - Garlic

Garlic is said to have originated from Siberia. The Egyptians fed their slaves garlic believing it would make them strong (and judging by the size of stones they lifted, it worked!). Used to ward off everything from colds to vampires, the only downside to garlic is the smell left on the breath. Garlic contains an essential oil, rich in sulphur, that seeps through the membranes of the lungs and gives off a pungent, unpleasant odour in the breath. Garlic is a member of the onion family. The edible bulb is made up of numerous cloves that neatly fit together and are enclosed within a whitish paper-like skin.
Buy garlic bulbs that are firm and heavy for their size, with all their cloves intact. Avoid any that are soft and spongy.
Store garlic in a cool, dry place, or in a paper bag in the crisper section of the fridge for around 2 weeks.
To separate the garlic clove from the skin place the clove on a board and press down on it with a large flat blade knife to smash the clove. The skin will fall off.
Invest in a good quality garlic crusher - it will save you so much time and effort.
Category: Vegetable
In Season: all year
To Buy: Buy garlic bulbs that are firm and heavy for their size, with all their cloves intact. Avoid any that are soft and spongy.
To Store: Store garlic in a cool, dry place, or in a paper bag in the crisper section of the fridge for around 2 weeks.
Tips & Tricks: To separate the garlic clove from the skin place the clove on a board and press down on it with a large flat blade knife to smash the clove. The skin will fall off. Invest in a good quality garlic crusher - it will save you so much time and effort.

Nutrition (Per serve):

Weight (grams): 15
Carbohydrates, g: 1.5
Fat (g): 0.4
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 78
Protein (g): 0.9
Saturated Fat, g : 0.1
Vitamin B6: Important in development and maintenance of nervous system. Also plays a role in prevention of inflammatory and skin diseases, hormone production and the metabolism of protein, fat and carbohydrates.
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very low

Cooking:

Cooking Tips: To roast garlic, trim the top of the whole clove and remove all excess loose skin. Brush the bulb with olive oil and wrap in foil. Bake for 45 minutes to 1 hour. Serve with steamed vegetables, make a dip with cooked chickpeas, brush on sourdough bread ... the list is endless.

Benefits the Following Health Conditions:*

Atherosclerosis
Cold and Flus
High Blood Cholesterol
Immune Deficiencies
Intestinal Worms & Parasites
Detoxifying
Bacterial Infections
Heart Disease
High Blood Pressure
Infections
Liver Sluggish
Viral Infections

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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