Garlic – a wonderfully beneficial seasoning

[23 February 2010 - 09h45]
[mis à jour le 23 February 2010 à 09h46]

As we all know, garlic is one of our most important seasonings. But did you realise it also has medicinal uses? At least that is what history tells us. In ancient times, the Greek and Roman armies used garlic for a tenfold increase in strength.

The Khirgizes – believed to be direct descendants of Attila – have always eaten garlic several times a day. And during the Second World War, garlic played a vital role in replacing the antibiotics that were in short supply. In fact, doctors gave it the nickname “Russian penicillin”.

The beneficial properties of garlic stem mainly from its high sulphur compound content. Garlic belongs to the Alliaceae family, like leeks, onions and chives. It has been proven to help reduce blood pressure in people suffering from hypertension and, according to a survey published by the American Institute for Cancer Research in 2007, it also appears to reduce the risk of bowel cancer. When eaten daily, garlic helps prevent intestinal swelling, aids digestion and, when eaten raw, can help prevent diarrhoea.

Garlic is best eaten uncooked and as fresh as possible; however, the powdered form is also rich in magnesium, selenium and vitamins B1, B2 and B6 and should not be neglected. As for cooked garlic, you will need to eat 3 to 5 cloves a day to get the same benefits as you would from a single clove of raw garlic…

However, if you are taking anticoagulants, moderate your intake as garlic has a fluidifying effect on the blood. Consequently, it is best avoided immediately before undergoing surgery.

As for the problem of “garlic breath” – garlic lovers take heart! The more accustomed your body becomes to garlic, the less your breath will smell of it. Regular consumption of garlic promotes the formation of enzymes that minimise the smell of garlic. And if that is not enough, try eating parsley or mint, both of which are very effective.

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