Selecting, Keeping, and Using Garlic

This information was sent to me but the references were unfortunately left out. When I recieve them I will update this post. But for now here it is

 

Roasting Garlic

To roast garlic, just remove the outermost layer of papery covering and place the bulb in a baking dish. Drizzle some olive oil on top of the bulb, cover the baking dish with aluminum foil, and bake in an oven heated to 375 degrees Fahrenheit for about one hour.

Serve the roasted garlic with whole-grain bread.

 

Preparing Garlic for Cooking

To prepare garlic for cooking, simply break the cloves you need off the bulb.

To make peeling the papery covering off the cloves easier, heat the cloves for about ten seconds or so. This loosens the covering. Then chop the peeled cloves with a knife or a garlic press, a device that squeezes the clove through several small holes.

 

Getting the most benefits from garlic

You get the most health benefits from fresh garlic cloves that you chop or crush just before you add them to your recipes. According to research published in 2008 in the Journal of Agricultural and Food Chemistry, the amount of allicin decreases rapidly. In fact, garlic preserved in oil lost half of its allicin content in just six hours. Garlic stored in water fared better, but half of the allicin disappeared within six days.

Pre-chopped garlic is not as powerful as fresh garlic; however, it retains much of its health benefit and many people like the convenience. If you choose pre-chopped garlic, buy it in small jars and store the garlic in the refrigerator after it has been opened.

 

Garlic supplements, such as Garlique, are available. Many people prefer taking supplements to avoid the after-effect of “garlic breath.” The garlic odor can be diminished by using an enteric coating on the capsules, which ensures the garlic is released in the small intestine instead of the stomach.

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