The healing power of Garlic
“And, most dear actors, eat no onions nor garlick, for we are to utter sweet breath.”
—Bottom in A Midsummer’s-Night’s Dream.
Garlic then have power to save from death.
Bear with it though it maketh unsavory breath,
And scorn not garlic like some that think
It only maketh men wink and drink and stink
—Sir John Harrington,
“The Englishman’s Doctor,” 1609
While we might think “poor garlic” with so much written about its effect on the breath, there is also a huge amount of historical documentation of its wonderful medicinal properties. In fact as far back as 5,000 years ago Sanskrit records refer to garlic remedies and we know that the Chinese have been using it for similar purposes for at least as long.
Garlic, with its other relatives in the onion/lily family, is among the oldest known foods and seasonings. Believed to be native to central Asia, it was probably cultivated in Egypt, China and India before the start of recorded history. Egyptian priests placed garlic offerings on the altars of their gods and fed it to the Egyptian slaves to build up their strength while building the pyramids. Garlic was a common food of the Roman laborer and Greek and Roman athletes ate it while training and before contests. In the second century A.D. the Greek physician Galen identified garlic as an effective antibiotic, but only when eaten raw.
In the book “The Healing Power of Foods” by Michael T. Murray, N.D. (naturopathic doctor), the beneficial effects of garlic are listed as:
• Lowers cholesterol
• Lowers high blood pressure
• Lowers blood-sugar levels in diabetes
• Helps eliminate heavy metals like lead
• Promotes detoxification reactions
• Enhances the immune system
• Protects against cancer
• Performs antimicrobial functions: antibacterial, antifungal, anthelmintic (kills worms).
It is also said that garlic’s medicinal claims include cures for toothaches, consumption, open wounds, asthma and bronchitis. It is used as a treatment for epilepsy, rheumatism and leprosy.
Medical books get far too complicated for my limited scientific knowledge, but the simplest explanation for garlic’s curative powers is that the odor-producing ingredient allicin is what kills viruses, fungi, bacteria and protozoa. In the body, garlic works to lower bad cholesterol while raising the level of the good one. It also lowers triglyceride levels and thins the blood helping to prevent clots which can lead to strokes and heart attacks.
Since much of its curative power is not to be found in cooked forms, the best effects are obtained from fresh, raw garlic although, according to Dr. Murray, “limited, specific effects can be obtained from the other forms.”
Dr. Murray says that for medicinal purposes at least three cloves per day is recommended and for protective measures at least three cloves a week.
BUYING, STORING GARLIC
Garlic heads should be large, firm and tight-skinned. Freshness is the most important consideration. You should buy loose heads which tend to be fresher than garlic packed in bags or boxes. The fresher the garlic the milder the taste, so only buy the quantity you will use promptly.
You should store garlic in unbroken heads in a cool, dry place where they will keep for about a month.
Do not refrigerate as they will mildew, and keep them out of the sun. If you find that your garlic head is sprouting, you don’t have to throw it out.
Separate the cloves and plant them close together in a pot or in your garden. The young shoots that will soon appear are mild garlic chives, great for salads and sandwiches.
There are many varieties of garlic. There is the white-skinned American garlic which is strongest. The Mexican garlic has mauve-colored skin and has a milder flavor.
Garlic is mildest when whole and unpeeled as no juices (diallyl sulfides) escape. Peeled whole garlic is a little stronger, and sliced and minced come next. The most pungent is mashed as then all the juices come out.
If you have many cloves to peel, a good way is to cover them with boiling water for a minute and then cool under cold water. The skins should slip off. For slicing and mincing press each clove with the flat side of a knife until it breaks.
A tip to pass on: chewing a bit of fresh parsley or mint will sweeten the breath and help to eliminate traces of garlic just eaten.
And just in case you should meet up with one, remember garlic’s supposed ability to ward off vampires.
Garlic is used a great deal in Mexican cooking. Almost all salsas include garlic, as do soups and stews. Following Dr. Murray’s advice to eat garlic raw, all of today’s recipes have it in that form. Use more garlic if you want a stronger flavor.
SOUR CREAM-CILANTRO DIP
2 cups sour cream
1/2 cup finely chopped scallions
1 large clove garlic, peeled and minced
2 tablespoons finely chopped cilantro
Salt, to taste
Combine all the ingredients and refrigerate, covered, for several hours for the flavors to blend. Great with raw vegetables or boiled shrimp.
EPAZOTE PESTO
1/2 cup pine nuts or walnuts
2 cups epazote leaves, chopped
1/8 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled and chopped
1/2 cup olive oil
Put the nuts, epazote, pepper, Parmesan and garlic in a blender and blend at high speed until just smooth. Gradually add the olive oil and process until smooth. Serve over pasta. To serve as a dip, stir in sour cream or plain yogurt.
TOMATO & GRILLED ZUCCHINI SALAD
2 pounds zucchini, halved lengthwise
2 tablespoons olive oil
1 cup fresh basil leaves
2 cloves garlic, peeled and coarsely chopped
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and black pepper, to taste
4 large tomatoes, sliced thin
Preheat oven to 450 F (230 C). Place the zucchini on a baking sheet and brush with the 2 tablespoons of olive oil. Bake until tender and browned, turning once or twice, about 10 minutes. Transfer to a plate and cool.
Purée the basil leaves, garlic, vinegar and mustard in a blender. With the motor running, add the 1/2 cup of olive oil and process until slightly thickened. Season to taste with salt and black pepper.
Place the sliced tomatoes on a platter. Cut the zucchini into 1 1/2-inch slices and mix with half the dressing. Spoon over the tomatoes. Drizzle the remaining dressing over the tomatoes. Makes 8 servings.
Vicky Cowal is a weekly contributor to The Herald Mexico.
By Vicky Cowal
April 07, 2005
~SUNDOG~
