Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 National Garlic Day 19th April Whether you love it or hate it, the health benefits of eating garlic are now universally hailed. Although native to Asia, it's been used in various parts of the world for thousands of years both for culinary and medicinal purposes such as treating wounds, infections and intestinal parasites and is even mentioned in Egyptian hieroglyphs. In fact, surgeons in World War I even used it when they ran out of antiseptics in the field. Today many scientists have concluded from the results of numerous clinical trials, that garlic not only has anti-bacterial properties but also helps lower cholesterol and blood pressure. Garlic also contains allyl sulfur compounds which are currently being studied by the National Cancer Institute for their ability to slow or prevent the growth of tumour cells which may prove effective in fighting certain cancers. Try not to overdo it though, as excessive intake can have harmful side effects from diarrhoea to a decrease in calcium levels, so limit your intake to 1 to 2 cloves a day. If the above hasn't convinced you to eat garlic, at least on National Garlic Day, below are some other reasons to encourage you which have been recognised throughout the ages, although it should be noted that they haven't yet been conclusively proved:- Repels Vampires Cures warts Grows hair Wards off the evil eye Prevents catching the Plague No vampires or plague in your district? Then why not just eat it for the wonderful flavour. A word of caution. It's worth noting that the smaller you chop garlic, the more pungent it becomes. Garlic cloves which are cooked whole are generally quite mild, whereas garlic which has been pushed through a garlic press is 10 times stronger than garlic which has been chopped with a knife. So, if you want a milder tasting dish, either add whole cloves or lightly crush with the flat surface of a knife. Why stop there? If you've never grown garlic, try growing a couple of plants in pots or containers - there's nothing better than picking your own fresh garlic which tends to be much sweeter than the dried garlic you buy in the shops. It's really simple and there's still time to get them in before the end of April. Simply buy a bulb from your supermarket or greengrocer and divide it into cloves, making sure you leave the skin on the individual segments. Fill 13cm/5-inch pots with ordinary potting compost and plant one clove per pot, pointed end upwards, in an upright position about 5cm/2-inches deep. There should be 2.5cm/1-inch of compost covering the tip. Water the container well and place in the sunniest position available. From early-June, feed with a general plant food every two weeks until mid August. Stop feeding and watering in late August and by mid/late September you should have a fully formed bulb waiting to be harvested….and eaten! GARLIC SAUCE Haoleboy Aloha 6 to 8 cloves garlic, thinly sliced 1 onion, sliced one 8.45 ounce package low-fat plain soy milk 1 heaping tablespoon cornstarch 1 heaping tablespoon brewer's yeast garlic powder to taste (optional) Saute' the garlic and onion in a small amount of water for 3 to 5 minutes. in another pot, mix the soy milk, cornstarch, and yeast. Add the garlic, onion and any water remaining in the saute' pan. Bring to a boil and cook, stirring constantly, until thickened. For a stronger garlic flavor add garlic powder. serve over pasta Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Just curious – what about garlic pills for those of us with gastric issues? Do they have similar effects? Cyn On Behalf Of heartwerk Monday, April 20, 2009 2:45 AM National Garlic Day National Garlic Day 19th April Whether you love it or hate it, the health benefits of eating garlic are now universally hailed. Although native to Asia, it's been used in various parts of the world for thousands of years both for culinary and medicinal purposes such as treating wounds, infections and intestinal parasites and is even mentioned in Egyptian hieroglyphs. In fact, surgeons in World War I even used it when they ran out of antiseptics in the field. Today many scientists have concluded from the results of numerous clinical trials, that garlic not only has anti-bacterial properties but also helps lower cholesterol and blood pressure. Garlic also contains allyl sulfur compounds which are currently being studied by the National Cancer Institute for their ability to slow or prevent the growth of tumour cells which may prove effective in fighting certain cancers. Try not to overdo it though, as excessive intake can have harmful side effects from diarrhoea to a decrease in calcium levels, so limit your intake to 1 to 2 cloves a day. If the above hasn't convinced you to eat garlic, at least on National Garlic Day, below are some other reasons to encourage you which have been recognised throughout the ages, although it should be noted that they haven't yet been conclusively proved:- Repels Vampires Cures warts Grows hair Wards off the evil eye Prevents catching the Plague No vampires or plague in your district? Then why not just eat it for the wonderful flavour. A word of caution. It's worth noting that the smaller you chop garlic, the more pungent it becomes. Garlic cloves which are cooked whole are generally quite mild, whereas garlic which has been pushed through a garlic press is 10 times stronger than garlic which has been chopped with a knife. So, if you want a milder tasting dish, either add whole cloves or lightly crush with the flat surface of a knife. Why stop there? If you've never grown garlic, try growing a couple of plants in pots or containers - there's nothing better than picking your own fresh garlic which tends to be much sweeter than the dried garlic you buy in the shops. It's really simple and there's still time to get them in before the end of April. Simply buy a bulb from your supermarket or greengrocer and divide it into cloves, making sure you leave the skin on the individual segments. Fill 13cm/5-inch pots with ordinary potting compost and plant one clove per pot, pointed end upwards, in an upright position about 5cm/2-inches deep. There should be 2.5cm/1-inch of compost covering the tip. Water the container well and place in the sunniest position available. From early-June, feed with a general plant food every two weeks until mid August. Stop feeding and watering in late August and by mid/late September you should have a fully formed bulb waiting to be harvested….and eaten! GARLIC SAUCE Haoleboy Aloha 6 to 8 cloves garlic, thinly sliced 1 onion, sliced one 8.45 ounce package low-fat plain soy milk 1 heaping tablespoon cornstarch 1 heaping tablespoon brewer's yeast garlic powder to taste (optional) Saute' the garlic and onion in a small amount of water for 3 to 5 minutes. in another pot, mix the soy milk, cornstarch, and yeast. Add the garlic, onion and any water remaining in the saute' pan. Bring to a boil and cook, stirring constantly, until thickened. For a stronger garlic flavor add garlic powder. serve over pasta Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 I believe they do. I remember when I was a teenager (decades ago) that all the health magazines and books recommended 'garlic perles' as bieng good for almost everything. I believe the allicin is still present in them. Jo - CKG Monday, April 20, 2009 11:05 AM RE: National Garlic Day Just curious – what about garlic pills for those of us with gastric issues? Do they have similar effects? Cyn On Behalf Of heartwerkMonday, April 20, 2009 2:45 AM Subject: National Garlic Day National Garlic Day 19th AprilWhether you love it or hate it, the health benefits of eating garlic are now universally hailed. Although native to Asia, it's been used in various parts of the world for thousands of years both for culinary and medicinal purposes such as treating wounds, infections and intestinal parasites and is even mentioned in Egyptian hieroglyphs. In fact, surgeons in World War I even used it when they ran out of antiseptics in the field. Today many scientists have concluded from the results of numerous clinical trials, that garlic not only has anti-bacterial properties but also helps lower cholesterol and blood pressure. Garlic also contains allyl sulfur compounds which are currently being studied by the National Cancer Institute for their ability to slow or prevent the growth of tumour cells which may prove effective in fighting certain cancers. Try not to overdo it though, as excessive intake can have harmful side effects from diarrhoea to a decrease in calcium levels, so limit your intake to 1 to 2 cloves a day.If the above hasn't convinced you to eat garlic, at least on National Garlic Day, below are some other reasons to encourage you which have been recognised throughout the ages, although it should be noted that they haven't yet been conclusively proved:-Repels VampiresCures wartsGrows hairWards off the evil eyePrevents catching the PlagueNo vampires or plague in your district? Then why not just eat it for the wonderful flavour. A word of caution. It's worth noting that the smaller you chop garlic, the more pungent it becomes. Garlic cloves which are cooked whole are generally quite mild, whereas garlic which has been pushed through a garlic press is 10 times stronger than garlic which has been chopped with a knife. So, if you want a milder tasting dish, either add whole cloves or lightly crush with the flat surface of a knife. Why stop there? If you've never grown garlic, try growing a couple of plants in pots or containers - there's nothing better than picking your own fresh garlic which tends to be much sweeter than the dried garlic you buy in the shops. It's really simple and there's still time to get them in before the end of April. Simply buy a bulb from your supermarket or greengrocer and divide it into cloves, making sure you leave the skin on the individual segments. Fill 13cm/5-inch pots with ordinary potting compost and plant one clove per pot, pointed end upwards, in an upright position about 5cm/2-inches deep. There should be 2.5cm/1-inch of compost covering the tip. Water the container well and place in the sunniest position available. From early-June, feed with a general plant food every two weeks until mid August. Stop feeding and watering in late August and by mid/late September you should have a fully formed bulb waiting to be harvested….and eaten!GARLIC SAUCEHaoleboy Aloha 6 to 8 cloves garlic, thinly sliced 1 onion, sliced one 8.45 ounce package low-fat plain soy milk 1 heaping tablespoon cornstarch 1 heaping tablespoon brewer's yeast garlic powder to taste (optional) Saute' the garlic and onion in a small amount of water for 3 to 5 minutes. in another pot, mix the soy milk, cornstarch, and yeast.Add the garlic, onion and any water remaining in the saute' pan.Bring to a boil and cook, stirring constantly, until thickened.For a stronger garlic flavor add garlic powder. serve over pasta Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 Hello group! I am happy to report that I use garlic in nearly everything I prepare just because I love the taste it gives my food. And it is true. Since I have been faithfully following my garlic regimin, I have not experienced a single vampire attack! It's awesome, LOL! Randy Democracy is two wolves and a lamb discussing what is for dinner. Liberty is a well-armed lamb disputing the decision.---Ben Franklin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 LOL :-) Jo , Randall Rice <broezekiel2 wrote: > > Since I have been faithfully following my garlic regimin, I have not experienced a single vampire attack! It's awesome, LOL! > > Randy > > > Democracy is two wolves and a lamb discussing what is for dinner. Liberty is a well-armed lamb disputing the decision.---Ben Franklin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2009 Report Share Posted April 24, 2009 I eat loads of garlic and I have hummus often. , " heartwerk " <jo.heartwork wrote: > > National Garlic Day > 19th April > > Whether you love it or hate it, the health benefits of eating garlic are now universally hailed. Although native to Asia, it's been used in various parts of the world for thousands of years both for culinary and medicinal purposes such as treating wounds, infections and intestinal parasites and is even mentioned in Egyptian hieroglyphs. In fact, surgeons in World War I even used it when they ran out of antiseptics in the field. Today many scientists have concluded from the results of numerous clinical trials, that garlic not only has anti-bacterial properties but also helps lower cholesterol and blood pressure. > > Garlic also contains allyl sulfur compounds which are currently being studied by the National Cancer Institute for their ability to slow or prevent the growth of tumour cells which may prove effective in fighting certain cancers. Try not to overdo it though, as excessive intake can have harmful side effects from diarrhoea to a decrease in calcium levels, so limit your intake to 1 to 2 cloves a day. > > If the above hasn't convinced you to eat garlic, at least on National Garlic Day, below are some other reasons to encourage you which have been recognised throughout the ages, although it should be noted that they haven't yet been conclusively proved:- > > Repels Vampires > Cures warts > Grows hair > Wards off the evil eye > Prevents catching the Plague > > No vampires or plague in your district? Then why not just eat it for the wonderful flavour. A word of caution. It's worth noting that the smaller you chop garlic, the more pungent it becomes. Garlic cloves which are cooked whole are generally quite mild, whereas garlic which has been pushed through a garlic press is 10 times stronger than garlic which has been chopped with a knife. So, if you want a milder tasting dish, either add whole cloves or lightly crush with the flat surface of a knife. > > Why stop there? If you've never grown garlic, try growing a couple of plants in pots or containers - there's nothing better than picking your own fresh garlic which tends to be much sweeter than the dried garlic you buy in the shops. It's really simple and there's still time to get them in before the end of April. Simply buy a bulb from your supermarket or greengrocer and divide it into cloves, making sure you leave the skin on the individual segments. Fill 13cm/5-inch pots with ordinary potting compost and plant one clove per pot, pointed end upwards, in an upright position about 5cm/2-inches deep. There should be 2.5cm/1-inch of compost covering the tip. Water the container well and place in the sunniest position available. > > From early-June, feed with a general plant food every two weeks until mid August. Stop feeding and watering in late August and by mid/late September you should have a fully formed bulb waiting to be harvested….and eaten! > > > GARLIC SAUCE > Haoleboy Aloha > > 6 to 8 cloves garlic, thinly sliced > 1 onion, sliced > one 8.45 ounce package low-fat plain soy milk > 1 heaping tablespoon cornstarch > 1 heaping tablespoon brewer's yeast > garlic powder to taste (optional) > Saute' the garlic and onion in a small amount of water for 3 to 5 minutes. in another pot, mix the soy milk, cornstarch, and yeast. > Add the garlic, onion and any water remaining in the saute' pan. > Bring to a boil and cook, stirring constantly, until thickened. > For a stronger garlic flavor add garlic powder. > serve over pasta > Quote Link to comment Share on other sites More sharing options...
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