Hello to all Runner Blog fans. Today let’s talk about Garlic.
A vegetable that like no other throughout history has enjoyed numerous applications.
In garlic have been identified about 30 substances with beneficial effects for health,
so it can be considered as a real Superfood.
Garlic has been part of humanity’s diet since the most remote past,
remains of garlic bulbs more than 10,000 years old have been found inside caves.
Their use in traditional medicine dates back at least 4,000 years.
Its botanical name Allium sativum comes from the Celtic word “all”, which means burning.
While “sativum” is a Latin term meaning cultivated.
Garlic is a plant belonging to the Allium family (onion)
and is closely related to onions, shallots and leeks.
Its origin seems to be in the steppes of Central Asia, from where it spread
eastward to China and westward to Europe.
Its use was well documented by all great civilizations,
, including the egyptians, babylonians, greeks, romans and chinese.
They are also recognized today the enormous benefits it brings to our health,
and therefore makes it highly recommended for consumption by all those
who care about their health and who combine a healthy diet with exercise.
As we will see throughout the video is a real Superfood.
Varieties of Garlic
White garlic: these are the most common,
have a strong flavour and are eaten dry. Look for firm, heavy heads, with a dry wrapper and no sprouts.
Purple garlic: the layer covering them is purple;
they mature earlier and are usually larger, but as they are more tender they are kept for less time.
Ajetes or tender garlic: they are picked before the bulb develops, in spring;
they are soft, suitable for salads, sautéed, scrambled eggs and tortillas.
Why take Garlic?
Garlic is a food with great health effects and good culinary properties.
It has a high nutritional value, low calorie intake and contains numerous antioxidants.
For thousands of years, there was a belief that garlic had medicinal properties,
properties that have now been confirmed by science.
Today we know that this food can prevent Alzheimer’s, reduce cholesterol,
and blood pressure and even improve physical performance.
In short, garlic can prolong your life.
Nutritional Value of Garlic
100 grams of edible portion of raw garlic contain:
126 kcal. of energy
– 6.7 g. of protein – 0.4 g. of fat – 27 g, of carbohydrates
280 mg of phosphorus and 42 mg of calcium.
Regarding its composition we can highlight the presence of…
Reduced sugars and fructosanes.
Fructosanes are polymers formed by a glucose molecule
linked to multiple fructose molecules.
Garlicin, Alisin, mono, di, tri and polysulfides such as Aliina.
Aliina in contact with air and alinase becomes Allicin
which is responsible for the smell and many of the pharmacological properties of garlic.
Aliine is destroyed in the cooking process.
Essential oil, very effective for conditions such as influenza, fever and cold.
It also possesses enzymes -peroxidaxes and lysozymes, among others- indispensable
for the medicinal action of garlic to take place.
Properties and Benefits
Contributes to good health. For the presence in the garlic of fructosanes,
oligosaccharides that feed the beneficial intestinal microbiota.
It reduces arterial hypertension.
Since it acts as a vasodilator and relaxant because the Allicin contains hydrogen sulfide
that facilitates the distension of cell membranes, lowering blood pressure
and thereby improves circulation reducing the risk of suffering cerebral ictus.
It favours the cardiac activity, improving the circulation and the transport of oxygen
by means of the hemoglobin of the red blood cells, thus reducing the stress of the heart.
It protects cells from damage caused by X-rays and other ionizing radiation.
It has diuretic, stimulating, expectorant and sweating qualities.
Indicated against the Fatty Liver.
Garlic is rich in vitamins A, B and C. Vitamins very adequate to stimulate the hepatic functions
when one suffers from Fatty Liver.
Promotes restful sleep.
It favors the decrease of the rate of glucose in blood,
reason why it can be very effective to fight against diabetes Type 1 and 2.
Stimulates the immune System.
Scientific studies have reached the conclusion that garlic, due to its marked antibiotic effect,
is useful in the prevention and treatment of infectious diseases
caused by bacteria, viruses and fungi, such as sinusitis, pharyngitis,
tracheitis, bronchitis, emphysema and asthma.
Inhibits Helicobacter pylori.
The consumption of garlic, when used in aqueous solutions, is related to the prevention
of ulcerous and tumor processes, such as gastroduodenal ulcer and gastric cancer
caused by the bacterium Helicobacter pylori.
It helps to detoxify the organism and to recover the physical form,
the vitality and the energy, since it has sulfuric amino acids as the Allicina,
present in the Essential oil of Garlic, that can help to expel
from the organism the toxic metals as the lead and the mercury.
Prevents intestinal fermentation and flatulent processes.
Helps or prevents and eliminates atherogenesis, i.e. the deposit and infiltration of lipid substances
in the walls of arteries, which generate atheroma plaques.
It helps to increase the coagulation time of the blood,
blocking the synthesis of the thromboxane that causes platelet aggregation.
Antibacterial and antifungal capacity.
Inhibits the development of fungi and bacteria, being a good natural remedy to combat
intestinal candidiasis, oral, vaginal and other types of infections caused by fungi.
Prevents the appearance of intestinal parasites.
Reduces the risk of cancer.
According to a study by the University of North Carolina, people who consume raw or regularly
cooked garlic reduce the risk of stomach cancer and colon cancer
compared to people who consume little.
What is Garlic Essential Oil?
It is the oil that is extracted directly from the garlic by pressure.
It is the purest of all that exist because it does not contain any additive or processing inside.
It is therefore a completely natural essential oil
and combines all the benefits and properties of garlic.
Properties of Garlic Essential Oil.
Garlic oil is rich in amino acids, antibacterial and antiseptic effect,
has selenium, vitamins A, B1, B2, E and C, and minerals such as calcium, phosphorus and iron, which make it
a great diuretic, which has antioxidant properties and helps control cholesterol.
How to make Garlic Essential Oil
How to extract garlic oil.
The oil is extracted by pressure or decantation, for it the bulbs or peeled cloves of the garlic
are pressed until the oil is separated from the pieces. Then the oil is separated
from the rest of the garlic with a strainer, stored in an airtight bottle and in a refrigerated place.
How we can consume garlic
…like “pesto”, which is an Italian sauce made with garlic, basil, grated cheese and oil,
especially suitable to accompany pasta.
…as an ingredient in pizzas.
…in a variety of soups, such as the typical Castellana soup, also called Garlic soup.
…with spaghetti, well chopped and raw or as pesto.
…or simply we can take it with oil and bread.
Precautions in the consumption of Garlic
The tests carried out so far demonstrate an absence of toxicity.
Although its ingestion in large quantities may cause gastrointestinal disorders,
or topically contact dermatitis.
As it has anticuagulant effects, its consumption should be avoided before undergoing surgery.
During pregnancy and breast-feeding it should also be avoided in large quantities,
as it may stimulate the uterus or even cause an abortion.
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