Glorifying Garlic

garlic bulbs

The benefits of garlic are numerous. Garlic is a tonic which is described as “a natural, non-toxic product, which, if taken regularly over time, gradually strengthens the body’s innate systems of defense and healing.”

As a child, I was fascinated by the story my Dad told me about garlic.  My father worked for many years as a civil engineer at the National Power Corporation and was once in a team with a Korean sub-contracting firm. One day, during a road construction project, it rained.  My father and the other Filipino workers took cover.  The Korean engineers, however, stayed on the rain and angrily asked my father why they ran.  My father gave him what seemed to him to be the most sensible explanation, which is that they do not want to catch colds.  The Korean angrily retorted, “That is no good. You are paid to work 8 hours, rain or no rain. What if rain whole day, whole day no work?” Then he ended his tirade with “You get no sick.  Just eat garlic.”  Koreans know the legendary benefits of garlic and eat garlic like they were peanuts.  Indeed, they never caught colds or had flu.

Research has uncovered the many health benefits of garlic.
Garlic is an antibiotic.  It can kill bacteria and fungi.

Garlic prevents cancer by stimulating the NK or natural killer cells which are the body’ first line of defense against aberrant or mutant cells.

Garlic is a potent cardiovascular tonic.  This means it benefits the heart and blood vessels.  It does this in 3 ways.  Firstly, it lowers blood pressure by dilating the arteries.  Secondly, it lowers the cholesterol levels thus greatly minimizing the formation of cholesterol plaque build-up in the walls of the arteries.  Thirdly, it inhibits platelet clotting.  Cholesterol plaques around artery walls attract platelets to the area and set off the clotting mechanism. The clot thus formed further narrows the wall, increasing an already high pressure.  If the clot is big enough to occlude the vessel, heart attack (if in the heart) and stroke(if in the brain) will ensue.  By inhibiting platelet clotting, garlic lowers the risk of heart attack and stroke.

The benefits of garlic lies in its allicin content.  Allicin is destroyed somewhat by cooking but the good news is that it is not as heat-sensitive as Vitamin C. We can get the full effects by eating it raw.  I mince a piece of garlic very finely, put it in a spoon, add some lemon juice and swallow that quick along with a gulp of water.

We can also just increase garlic intake.  I simply use more garlic.  When I cook, I use more garlic than the recipe calls for and more than my usual taste dictates.  More garlic actually improves the flavor.

One of my family’s favorites is Garlic Rice.  For my family of four, I mince one whole head of garlic, sautee it in coconut oil and add 5 cups of cooked rice.  I season it with coarse salt and soy sauce, stir-fry it in high heat for a minute or two and I serve delicious garlic rice which is both food and medicine. Here’s the photo-tutorial. And here’s the fried garlic recipe.

Other very protective herbs:

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