UPDATE On February 28, 2007
Check out new link at bottom of page for better health.
Disclaimer: All information on this page has been gathered from articles..books..personal experience or testimonials of others. I am not personally recommending use of any of the ideas presented here...It is for your information only. Information contained here may be subject to debate. Accuracy cannot be guaranteed. Kesti16 assumes no responsibility for how information presented is used by the public.
I think Garlic is one of the best food/medicines we can have on hand. It has been a natural anti-bacterial used
for years. The unpleasant odor can be stopped by parsley or taking a soaking bath.
Garlic breath..brush your tongue
You can decrease the amount of sulfur-containing gases, created by garlic and other culprits, in your mouth by brushing your tongue, where many bacteria live.
To mash garlic to paste form easily, sprinkle salt over garlic before
pounding.
It was fed by Egyptian slave masters to laborers who built the Great
Pyramid of Giza about 3000 BC: an inscription on the pyramid states the
exact cost of the garlic, radishes, and onions consumed during its
construction. Indeed, we read in Numbers 11:5 how the children of Israel
missed it when they left Egypt. Crying in the wilderness, they lamented,
"We remember the fish, which we did in Egypt freely; the cucumbers, and
the melons, and the leeks and the onions, and the garlick."
Avoided by the Roman nobility, it was included in the rations of Roman
soldiers to make them strong and heroic.
Galen (2nd century AD) used it as an antidote to poisons.
Pliny the Elder said it was good for toothache, ulcer, and asthma--not
to mention stimulating sexual and gustatory appetite.
Mohammed, prophet of Islam, extolled its use for scorpion and snake
bites.
In European folklore, it is believed to be a protection against the
"evil eye" and to make witches and vampires disappear at its very sight.
During the Dark Ages, people believed it could ward off the plague and
wore garlands of it as protection. In fact, as recently as 1917 and
1918, Americans wore garlic garlands in public during influenza
epidemics--and Eleanor Roosevelt was said to take 3 chocolate-covered
garlic pills each morning, on the advice of her doctor, to improve her
memory.
Lest we laugh too hard at these superstitions, we should note that
modern medicine recognizes its very real antibacterial qualities, which
stem from its high supply of organic sulfur compounds. And many doctors
recognize its ability to break down fibrin, possibly reducing the
effects of heart and blood
diseases.
The Garlic Seed Foundaton for the past 5 years has been recommending that
if
one wants to preserve garlic in olive oil, to peel the garlic cloves, cover
them completely with vinegar and soak for 24 hours to kill the botulism
spores, then place the garlic cloves in the olive oil. (You can use the
vinegar in cooking also!)
Actually, it's much safer to simply keep the garlic in the vineger and
simply add it to the olive oil as needed rather than keeping the garlic in
the olive oil.
Garlic Links
Garlic and 'bad' cholesterol <--James Balch MD
http://www.cnn.com/HEALTH/diet.fitness/9909/14/garlic.bad.cholesterol/index.html
The medical effects of garlic
http://www.garlic-central.com/garlic-health.html
THE GARLIC INFORMATION CENTRE
http://www.mistral.co.uk/garlic/
Garlic oil
3 ounces Extra virgin olive oil
5 cloves Garlic -- chopped
1 ounce Balsamic vinegar
1 pinch salt & freshly ground pepper
fresh parsley
1 pinch red chili flakes
Mix ingredients and blend. It is
served with Italian food, and is for dipping into with
good crusty bread. Place this in a decorative bottle
and cork. It should last for a week if kept in the
refrigerator.
Spinach & Garlic
1 1/2 pound fresh spinach
2 teaspoons olive oil
1 head garlic, separated into cloves, peeled and chopped
salt to taste
fresh lemon juice, balsamic vinegar, or red-pepper flakes (optional)
1. Wash the spinach well, drain, and remove large stems. If leaves
are very large, cut them in half; otherwise leave them whole. Spinach
cooks down to a surprising degree, so make sure you start with enough.
One pound of fresh spinach will serve only 2-3 people as a side dish.
2. Heat the olive oil in a large, heavy skillet and add the garlic.
Saute, stirring, for 2 minutes. 3. Add the spinach in batches as it
wilts down, and pour off any liquid that accumulates. Saute just
until all the spinach is wilted and bright green. Add salt if
desired. 4. Serve as is or seasoned with one of the following: fresh
lemon juice, balsamic vinegar, or red-pepper flakes.
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UPDATE On February 28, 2007
Check out my Popcorn Flour Recipes
plus easily revise your recipes to low calorie and eat healthy for life!
http://kesti16.com/Tressba/EatsAndTreats.html
Attention!
As of November 8, 2006 I had 54,427 visitors and reloads on my Tripod counter
Due to a problem, I now have started the count over with a Carp fish counter.
Click under My New Green Counter to see a very interesting site about Carp Fishing!
Thanks, Kesti
