Why Garlic

Garlic has long been a staple of cooking, dating back over 6,000 years to Central Asia. The Mediterranean region as well as Asia, Africa and Europe use it frequently as a seasoning.

Egyptians used garlic as currency, as well as putting models of garlic bulbs in the Tombs of their deceased leaders. Folklore said garlic would repel vampires and ward off the Evil Eye.

Chemicals termed alliums compounds give garlic and onions their tangy flavor. They boost the levels of naturally occurring enzymes which detoxify potential carcinogens. They are also thought to stimulate cancer fighting immune cells.

Blood platelets are “sticky” and can cause blood clots. Ingredients in garlic are believed to reduce stickiness. By preventing platelets from sticking to artery walls, it may reduce the risk of hardening of the arteries.

I love cooking with garlic and enjoy the taste. There has been talk about when to cook the garlic. The best time I believe to add garlic is at the end of your cooking time. When adding at the end, you don’t overcook it. Plus adding it at the end, it mingles with the other flavors that are happening in the pan and you’re able to taste it on your palette (taste-buds). Garlic – Tasting Good plus Health Benefits…