Garlic is good for you

[Guest guest]

Gotta Have GarlicBy Leanne ElyOde to GarlicGarlic, garlic, garlic fairWhen I eat you, people stareGarlic, garlic, bulb odiferousI like you much on vegetables cruciferous.Garlic does tend to be somewhat, um, aromatic, doesn't it? But whatan aroma it is! And the best news? Not only does it do wondrously,flavorful things in the kitchen-- it is so incredibly good for you,too. Garlic made the rounds a couple of years back, as the newdarling of the traditional medical community, if you remember. Isnickered at the time (okay-I smirked), having known this for quiteawhile as I give garlic due credit in helping my daughter get overchronic ear infections when the doctors couldn't.For the sake of review for the initiated or if this is new news forthe newbies, let's take a look at some of garlic's redeemingqualities. Garlic's potent ingredient is called allicin. Allicin isthe antifungal, antibiotic-like property of garlic that helps heal youfrom the inside out, by aiding and stimulating the immune system.Garlic also helps lower cholesterol levels, aids in digestion, andlowers blood pressure.During mosquito season here in North Carolina, I double up on mygarlic supplement to avoid becoming a human buffet for thosebloodthirsty pests. Yep, it's true! Garlic keeps away little, flyingvampires. It's supposed to work on animals too, although I cannotfigure that one out considering the fact that dogs and cats pant whenhot, and don't sweat. Maybe someone can clue me in on that.People who are prone to cold sores, athlete's foot and any kind offungal infection, would do well to include a garlic supplement intheir diet, as well as cooking with garlic. The delicate allicin ismostly killed off by cooking though, so you need to eat your garlicraw. Caesar salads are great for that and what could be better thana main course salad for supper in these dog days of August? I have awonderfully, garlic-y, healthy re-do on a Chicken Caesar salad recipethat will not only help you get more raw garlic in your diet, butgive you an enjoyable way to do it.Just remember to make this a family affair. That way, no one will beoffended by your garlic-y "presence".Very Garlic-y Chicken Caesar SaladServes 43 to 4 ounces of chicken per person(use whatever you have on hand-leftovers are fine or you can grill some)1 head romaine lettuce, choppedgenerous handful of croutons(make yourself with leftover bread-recipeincluded)2 cloves garlic (or more if you're manic) crushed2 teaspoons lemon juice1/2 teaspoon dijon mustard1-(2 ounce) can anchovy fillets, drain oil off1/4 cup grated Romano cheese(Romano is stronger than Parmesan, so you use less)2 tablespoon red wine vinegar1/3 cup olive oil1 teaspoon Worcestershire saucesalt and pepper to tasteMake croutons by chopping up stale bread, brushing with olive oil andsprinkling with garlic powder. Toast in 350 degree oven till brown-probably no more than 10 minutes. Check them often, though!Wash romaine and chop into bite-sized pieces. Normally, you onlywant to tear lettuce, but if you are going to be serving it quickly-chop away and save yourself some time.In a bowl, combine oil, vinegar, Worcestershire, salt and pepper totaste, garlic, lemon juice, anchovies and mustard. Or use your foodprocessor. (that's what I do)In a large bowl, toss lettuce and dressing and half the cheesetogether, along with your tasty croutons. Let sit for a minute soflavors will meld and cling to the lettuce. Serve on individualplates and top with your chicken and remaining cheese. Yum, yum.