We all know that garlic serves as an important flavor component in dishes from a multitude of cultures. Italy uses it in sauces, breads, pastas, dips, and dressings; Spain includes it in marinades, salsas, rice and bean dishes, and soups, among many others; Asia adds it to stir frys, noodle bowls, egg rolls and spring rolls, and the list goes on. It is obvious that globally, we have an addiction to garlic. Garlic is one of the most utilized ingredients on the planet because of its versatile flavor and diverse physical composition. There are garlic powders, salts, flakes, and oils. You can chop it roughly, mince it finely, or simply roast it and squeeze out the garlic goodness.
Ok, so we know about all of these things, but were you aware that garlic has medicinal properties as well? According to Wikipedia.com, garlic has been used for ailments dating back to biblical times. It is rumored to have been used as a cure for smallpox, and also used as a palliative (pain reliever) of symptoms from the heat of the sun in outdoor labor. Modern day uses include employing its antibacterial properties to prevent infection, and treat intestinal parasites.
There are claims that garlic can help prevent heart disease by lowering blood pressure and cholesterol levels. Some even believe that it has the ability to both, prevent and fight the common cold. With all of these amazing new facts about garlic, why shouldn’t you cook with it as much as possible? Well, maybe chronic halitosis would be a good reason, but I say go for it! I mean, we have mouthwash don’t we?