Most of us like the taste.It heightens the interest of many dishes,
sometimes raw, sometimes cooked.In the
health department, eating garlic will give you manganese and selenium and
almost your entire RDA of vitamin B-6, a vitamin helpful in may ways, notably
in heart disease.
According
to British nutritionist Patrick Holford, "There is no doubt that it is an
important ally in fighting infections, and a wise including in your diet as
garlic eaters have the lowest incidence of cancer." (The New Optimum Nutrition bible,
Crossing Press, 2004, p. 294.)
Garlic has anti-oxidant properties, which means it helps neutralize those
troublesome free radicals.Dr. David
Servan-Schreiber in his book Anticancer recommends crushing
garlic in olive oil for maximum absorbability. It is also credited with
reducing the pain of arthritis.So, tuck
in! And don't be afraid of running out: the U.S. is the fourth largest producer
with our 236,960 metric tons/year.
My
favorite garlic press is really a "garlic twist." Put garlic cloves or pieces
of clove into the bottom half, fit the top half in place and, using both hands,
twist back and forth.Those little
plastic "teeth" will do the rest. www.garlictwist.com
