Winter Foods: Garlic

Garlic and onions are two root vegetables I always have on hand. Did you now that when you cut garlic you activate its medicinal properties? It’s true! Garlic contains a sulfuric-compound called  alliin that when crushed is converted to allicin, which is a strong antiviral and antibacterial organosulfur compound (this just means it contains sulfur).  The compound alliinase within garlic needs to be exposed to alliin to convert alliin it to allicin. This is why we are told in baking to crush garlic before using it. Some studies have shown that if  wish to retain the antiviral and antibacterial properties of garlic when you cook, crush it and let it sit for at least 5 minutes. Allowing it to sit this long will enable to garlic to hold its medicinal properties when it is baked. These properties are what make garlic a great choice for any medicine cabinet.

Besides being antiviral and antibacterial, garlic boosts the immune system and has been shown to reduce colds and flus, and help lower serum cholesterol levels (that is another post). It also contains selenium, potassium, magnesium, phosphorus, B vitamins, prebiotics and sulfur compounds, enhancing their nutrient benefits. The skins contain vitamins A & C and can be used in any soup if washed and padded dry before smashing.

In fact, a recent clinical study showed that garlic can be used to combat the flu and cold. Garlic, if taken raw, they are better pickled, sliced up into thin strips, or diced and placed into capsules. Personally, I like them best roasted or pickled.  Although, the same study noted that eating raw garlic may not be as powerful as taking a garlic supplement when it comes to battling winter bugs. I feel this is a personal decision, as I have seen garlic do amazing things, but I have done both in my house. Garlic at the onset and during an illness and garlic supplements when a bug has raged out of control (normally under a naturopaths advisement).

Our favorite garlic brands are:
AlliMax by Allimax
Garlic Complex by Pure Encapsulation
Organically Grown Garlic by Solaray
Kyolic

Talk to a doctor before use if you are on blood thinners, as large quantities of garlic (head of garlic a day or supplements) has been known to thin the blood. Talk to your pediatrician before giving garlic supplements to your child. Garlic as food is safe for children of all ages.

Garlic is best taken in food form for lactating mothers, especially when taken before breastfeeding.  Although, garlic may change the taste of the milk.  All the benefits of garlic are passed on to the child through the breastmilk.

Garlic can be too much for some and can cause heartburn and stomach aches, and in some it may provoke anger. Garlic can be a stomach irritant for small children and may cause nursing children to become fussy or colicky. Talk to your doctor before taking a garlic supplement if you have stomach ulcers, as it may increase bleeding. If you apply raw garlic directly to the skin, it can burn and irritate sensitive skin.

Do not use wet skins in an oil infusion, unless you dry the bulbs thoroughly after washing them. As the water will turn the oil faster.

******
Sources:

• C.S. Charron, et al. (2006). Garlic.  J.A. Novotny, in Encyclopedia of Food and Health.
• Amagase, Harunobu (2006). Clarifying the Real Bioactive Constituents of Garlic. The Journal of Nutrition.
• Linus Pauling Institute Micronutrient Information Center. Garlic. Oregon State University.