Garlic: benefits, properties, uses, and contraindications

It improves blood pressure and circulation. It lowers cholesterol. And some studies suggest it may be an anti-cancer agent for the stomach.

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GARLIC

Garlic, available year-round, comes from the mountainous regions of Central Asia, but is now grown in all regions of Italy. Garlic is a true natural elixirAntioxidant, antibacterial, antifungal, antiviral. Garlic is a bulbous plant belonging to the Alliaceae family and is widely known for its distinctive pungent flavor and aroma. It has been cultivated and used as a food and medicinal remedy for thousands of years in many cultures. Garlic consists of a bulb composed of several cloves, surrounded by a thin, white film. Each clove is rich in numerous sulfur compounds, including allicin, which give garlic its distinctive flavor and offer numerous health benefits. Garlic is used in many cuisines around the world as a basic ingredient to flavor dishes such as soups, sauces, meats, and vegetables. In addition to its culinary uses, garlic has been associated with several therapeutic properties, including the ability to improve blood circulation, reduce cholesterol, lower blood pressure, and strengthen the immune system. It is also known for its anti-inflammatory and antioxidant properties. Garlic is a versatile and healthy food that offers a unique blend of flavor and health benefits, making it an essential ingredient in traditional cuisine and medicine in many parts of the world.

Nutritional values

In 100 grams of garlic there are 41 calories divided as follows:

  • 78% carbohydrates
  • 13% lipids
  • 9% protein

Furthermore, 100 grams of garlic also contain:

  • 80 g of water
  • 0,9 g of protein
  • 0,6 g of lipids (mainly polyunsaturated fats)
  • 8,4 g of soluble sugars
  • 0,02 mg of riboflavin
  • 5 mg of Vitamin C
  • 1,3 mg of niacin
  • 3,1 g of fiber
  • 0,14 mg of thiamine
  • 5 µg of vitamin A
  • 63 mg of phosphorus
  • 600 mg of Potassium
  • 1,5 mg of iron
  • 14 mg of calcium
  • 3 mg sodium

Benefits

Garlic is a plant known since ancient times for its healing properties. It is found in Egyptian papyrus, in ancient Rome, and in China as a medicine. Taking garlic is recommended for those with hypertension, colds, and respiratory problems. It also helps fight infections because it is a true natural antibacterial. Furthermore, it thins the blood and lowers blood pressure by promoting diuresis. It is also useful in cases of brittle nailsGarlic offers a number of health benefits:

  • can help reduce the blood pressure and LDL cholesterol, helping to improve heart and artery health;
  • Some studies have suggested that compounds in garlic may inhibit the growth of tumor cells and reduce the risk of certain types of cancer, such as stomach cancer;
  • thanks to allicin, it can fight infections from bacteria, fungi and viruses;
  • contains antioxidants that help reduce inflammation in the body, helping to protect against cell damage;
  • Garlic can help strengthen the immune system, promoting the production of immune cells and improving the body's response to infections;
  • garlic promotes bone health, reducing the risk of osteoporosis;
  • Garlic helps improve blood glucose control and insulin sensitivity in people with diabetes;
  • Garlic may be effective against some intestinal parasites, such as worms and protozoa.
  • can promote the digestion and reduce the risk of digestive disorders, such as bloating and flatulence;
  • Thanks to its antioxidant compounds, garlic can help neutralize free radicals and protect cells from damage caused by oxidation.

How much garlic can we eat?

To enjoy all the benefits of garlic, you need to eat about four grams a day, the equivalent of a cloveGarlic's active ingredient remains intact when eaten raw. It becomes easier to digest if the so-called "core," or inner shoot, is removed. Its flavor is quite strong, so if eaten raw, it's best to accompany it with parsley or a coffee bean immediately afterward.

Variety

Let's look at the characteristics of the three most popular types of garlic:

  • White garlic It is a very common type of garlic, among which Piacenza and Neapolitan garlic stand out. White garlic is characterized by a white skin and ivory-colored cloves. It has an intense yet delicate flavor and is widely used in many traditional cuisines. White garlic is prized for its sweetness and its ability to enrich the flavor of dishes without overpowering other ingredients.
  • Pink garlic It is grown primarily in Naples and Agrigento and, as its name suggests, has a pink skin. It is known for its balanced flavor, somewhere between white and red garlic. Pink garlic is often used to add a mellow, slightly spicy note to a variety of dishes, from soups to meats.
  • Red garlicRed garlic, like the Sulmona or Nubian variety, is characterized by a purplish or reddish skin, which gives it a distinctive appearance. It has a robust, spicy, and persistent flavor. Red garlic is often preferred for flavoring savory and spicy dishes, such as sauces, dressings, and meat dishes. It is also used in the production of sauces and condiments, where its intense flavor can stand out significantly.

Black garlic

For those who don't like the taste and smell of garlic but don't want to lose the benefits of this elixir of long life, there is a solution.Black garlic It's obtained from raw garlic cooked at high temperatures (60-90 degrees Celsius) and high humidity (70-90 percent). The cooking process changes the garlic's flavor and texture, making it sweet and chewy. And its qualities? All intact: in fact, it seems that black garlic enhances the bioactivity of phenols and sulfur molecules, the two most beneficial compounds in garlic.

How to eat

Garlic can be eaten in many ways, cooked or raw. In the first case, it adds a distinctive flavor, an extra touch, to a dish, and is removed just before serving. But if you want to reap the benefits of its properties and nutritional qualities, you can only eat it raw. Sliced, minced, or crushed. In this case, its health-promoting compounds, including allicin, which gives it its pungent flavor, are activated through an enzymatic reaction. If cooked, however, these same compounds are deactivated.

Use in the kitchen

  • Spaghetti with garlic and oilA quick and easy recipe that also includes turmeric and chili pepper. A combination that's a real panacea, thanks also to the beneficial properties of garlic.
  • Garlic sauceA delicious sauce to drizzle over grilled meat or roasted fish. Garlic gives it a unique flavor, and here it's paired with lemon juice for a pleasant acidity.
  • Leek soup: a tasty and easy-to-prepare soup, with leeks, rich in minerals and vitamins, made tasty by chives and garlic to taste.
  • Spelled soup: an ancient recipe with spelt, which is a panacea for the heart, with vegetables, vegetable broth and two cloves of garlic that give it an unforgettable flavour.

Controindicazioni

Garlic is a beneficial food, but there are some situations in which its consumption is not advisable. Garlic should not be consumed, for example, by those who suffer from digestive disorders. gastroesophageal reflux e gastritis, because it can worsen symptoms. Since garlic lowers blood pressure, it should be consumed in moderation if you suffer from hypotension. Furthermore, it is highly discouraged if you are undergoing anticoagulant therapy.

Why put a clove of garlic on the windowsill?

Summer is the season for insects, which, in addition to crowding the outdoors, tend to enter indoors. For this reason, it's a good idea to keep a clove of garlic on the windowsill to keep away ants, cockroaches, wasps, and mosquitoes, which hate the scent of this plant.

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