http://www.karenrothnutrition.com - Regular consumption of garlic has been shown to lower blood pressure, decrease triglycerides and LDL cholesterol, while elevating HDL cholesterol. In this video, Nutritionist Karen Roth highlights these and other benefits.
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Karen Roth MS, CNC is a Holistic Nutritionist, Author, Speaker, Video Blogger and Health Expert who maintains a private practice in La Jolla, CA. She consults with clients nationwide via phone, Skype and FaceTime.
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Garlic is one of the healthiest foods you can eat.
Garlic contains sulfur compounds than can reduce inflammation that may be contributing to arthritis or even asthma.
These same sulfur compounds act as an antibacterial and antiviral agent. Some even believe that regular consumption can ward of colds.
There was a cool study done using the phytonutrients found in garlic, allicin. Animals were divided into 3 groups and all given the same diet. The 2 groups receiving the allicin with their food, either maintained their weight or actually lost a little weight. While the group not given allicin, gained weight. So what a bonus!
You can test for Fresh garlic by giving the bulb a gently squeeze to test for firmness. You don't want to feel softness or dampness. You can store garlic for up to a month by keeping it in a cool dark place. Don't store in the refrigerator, as that will cause it to sprout and taste bitter. But if it does sprout, that doesn't mean you have to throw it out, you can still eat it, it will just have a slight bitter taste. Once you pull off a clove, that then speeds up is shelf life so try to use the rest within a couple of weeks.
You can add fresh pressed garlic to dips like hummus or guacamole. Stir into mashed potatoes. I use minced garlic in all my stir fry dishes. And when I cook something in the crock pot, I toss in a few whole garlic cloves. Garlic just makes everything taste better and it's good for you!
Go to the Cold and Flu section to check out Allicillin a garlic supplement!