Gain something good with garlic

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Vitality Cuisine

Gain something good with garlic

By Kurella

Sturgis Journal

Published: Monday, January 8, 2007 9:53 PM CST

http://www.sturgisjournal.com/articles/2007/01/08/news/doc45a2c1dab8f

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EDITOR'S NOTE: This is part 2 in a series, Foods that add to your

life. " This week's focus is the virtues of garlic.

Garlic is one of those foods that you either love or you hate, and

the reason most people hate it is simply because they can't get past

its skunk-like odor.

Its questionable odor certainly kept me on the other side of the

fence for many years.

That is, until that fateful day that I was accidentally served a

warm, freshly toasted slice of bread slathered with incredibly

amazing garlic butter.

" Where have you been all my life?! " I immediately exclaimed. " Oh my,

is this delicious! " I moaned in between bites.

Soon, the couple at the next table was heard telling their

waiter, " Bring us whatever she's having! "

I can't imagine what my life would be like without garlic. It has

not only enhanced many a meal, but my health as well.

In fact, I'll swear it's what keeps me well when everyone else gets

sick, and I'm not the first person to say that.

As early as 1858, Louis Pasteur studied and recorded garlic's

antibiotic properties and Dr. Albert Schweitzer used it to

successfully treat cholera, typhus and dysentery in Africa in the

1950s.

Before antibiotics were widely available, garlic was used as a

treatment for battle wounds during both World Wars and it has been

used in the treatment of a variety of bacterial, viral and fungal

infections. It has been shown to be effective against staph, strep,

E. coli, Salmonella, cholera, Candida albicans, and other

microorganisms.

Some people with high cholesterol have been able to get within

normal levels by eating 1-2 cloves per day. Other studies show that

garlic can block the formation of powerful carcinogens, called

nitrosamines, which may be formed during the digestion of food.

This may be why in populations where people consume a large amount

of garlic, there is a lower incidence of all types of cancer.

Studies show that use of garlic may also inhibit the growth of a

variety of tumors. However, cancer-related studies are not

conclusive and relate to consumption of raw or cooked garlic, not

garlic supplements.

Garlic can also be used effectively in the same way as a daily dose

of aspirin - to keep blood platelets from sticking.

Garlic is incredible, and to enjoy its many, many amazing benefits

all you have to do is make a little room for it on your plate! Here

are a few delicious ways to do so.