We’re big fans of Garlic in our household, but what does this spice really do for our health?
Did you know, for example, that Garlic contains Vitamin C? Yes, the little bulb is packed with lots of good qualities and certainly earns a seat at the Superfood table.
Garlic, while adding flavour to our food, also contains B6, Selenium, Manganese, and the anti-oxidant Allicin.
The little white bulb is part of the onion, shallot and leek family, and has been documented for centuries as a health cure. Its stated properties include; lowering blood pressure, stomach ailments, improving strength, sunstroke, and the treatment of colds and flu.
A taste that lingers
The little bulb also contains iron, copper, calcium and potassium and was used by the ancient Greeks, Egyptians, Indians, Chinese and Babylonians. It was the first known ‘performance enhancing’ substances, being given to athletes in Greece. Hippocrates used to prescribe garlic for many an ancient ailment.
What is found most interesting in studies of the history of garlic, is that cultures who evolved without the knowledge of each other used garlic for the same health reasons.
We have allicin to thank for the smell that lingers long after we have eaten the spice. Its production is said to be stimulated by chopping and crushing garlic, although some believe the true properties of garlic are lost in cooking. As long as you remember to crush the bulb before cooking it, you should still reap the benefits.
Love garlic and need a new recipe? Try our recipe archives.
*There have been no new studies in recent years to support these claims. The last reported studies were in 2012.
Karlie Simmonds Karlie has worked in Digital Media for over 10 years, she is passionate about health and wellbeing and lives in Edinburgh with her partner, children, and Pug, Poppy.
