Do you explore garlic when you cook? I am enchanted every time and I do it and love the crunchy noise of the layers of its pearly dress when I peel them off. They open like petals of light paper.
The strong smell is so … Invasive!
There are several uses for eliminating bad smell of garlic after a dinner, from baking soda, to “drink a glass of fresh milk”, or “drink a glass of green tea after the meal” or other.
In order to eliminate bad breath ancient Greeks are said to ingest a whole raw garlic clove before eating a full garlic delicious dish.
Actually it can depend from different reasons. Among the many reasons we need to recognize that any organism is different and it gives different response and reaction. Therefore the reason can be subjective: for example there may be constipation or any inflammation in progress, or might taking medicines, o anything else).It can also depend on what we eat during our meal.
I have known a tasty and functional effective remedy to eat raw garlic (to help boosting immune system) without the inconvenience of bad breath.
Following a garlic based recipe that has greatly surprised my expectations.
Persian Pickled Garlic recipe
about 6 garlic heads
distilled white vinegar – 1 cup
salt – 1 tablespoon
honey – 1 tablespoon
Separate the garlic cloves without peeling them and fill a glass jar of about 1 liter.
In a mixing bowl pour honey and salt and cover with vinegar, then mix well.
Fill the garlic jar with the vinegar mixture leaving about 1 inch of space.
Make sure that the garlic remains well immersed. You can something sterile on top of the garlic.
Place lid on jar but don’t seal it too tightly. Possibly gas will have to be released by loosening the cap about twice a day for the first week or so. Otherwise you can use a jar with an inner tube.
After fermentation has calmed down, garlic should have softened and not floated anymore. You can then remove the weight you put on garlic.Once you have removed it refill the glass jar with vinegar and seal it. Store it in a cool dark place for at least 1 year 1 year and a half. The longer the preservation, the more delicate the flavor. Pickled garlic aged 18 years and longer are very delicious and healthy.
One of the best known medicinal activities of Allium sativum (garlic) in western culture today is the antiplatelet agent. Garlic is also known for its help to lower cholesterol reducing the risk of further heart attacks in people suffering from heart problems.
It reduces atherosclerosis and vascular damage by modestly reducing blood pressure and dilating peripheral arteries.
Actually Garlic features many other proved effective powers.
It provides in fact effective hypotensive action , antibacterial action , antiviral and antifungal action. It contains a number of nutrients healthy nutrients such as arginine, oligosaccharides, flavonoids, and selenium.
It is a culinary stimulant of the immune system and a natural antibiotic.
Its strong odor is largely due to the sulfur-containing compounds to which almost all its medicinal properties are attributed.
In traditional herbalism garlic cloves are used for chess problems, digestive disorders, fungal infections such as yeast infections.
Plan your recipes by balancing each meal with the food you really need. Use herbs, use garlic.