We’ve all heard of garlic’s cure-all properties and it is by no means a modern fad.
An Egyptian papyrus dating back to 1500 hundred BC gave instructions on how to concoct twenty-two different garlic preparations to treat conditions ranging from fatigue to cancer.
In her book Eating on the Wild Side, Jo Robinson notes that the garlic family of veggies were considered the first “perfomance-enhancing substances” for athletes competing in the 700 BC Olympic Games they’d consume pounds of garlic, onion juice and they rubbed olive oil combined with garlic all over their bodies.
Garlic has many medicinal properties and multiple potent antioxidants that have been well studied to show that they boost your immune system and lower your blood pressure. If you want to go deeper about their health benefits, click here.
Also in Jo Robinson’s book, she suggests one very important tip to get all the benefits from the garlic.
Before exposing your garlic to heat, chop and mince (or put it through a garlic press) then leave it aside for 10 minutes on your cutting board. That’ll build up and intensify the medicinal properties in garlic. Once the 10 minutes is up you can expose it to your extra virgin olive oil or grass fed butter to begin your sauté. The combination of heat and healthy cooking fat will subsequently increase another antioxidant known as quercetin. Don’t you just love cooking!
If you cut your garlic up and expose it to heat right away you’ll get a bit of flavor with no medicinal benefits. So always follow the 10 minute rule to make your garlic both nutritious and delicious.
Tasty food and healthy food are not mutually exclusive