Garlic as health booster

From Unlocking the Benefits of Garlic in the New York Times:

The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack.

"People have known garlic was important and has health benefits for centuries," said Dr. David W. Kraus, associate professor of environmental science and biology at the University of Alabama. "Even the Greeks would feed garlic to their athletes before they competed in the Olympic games."

Now, the downside. The concentration of garlic extract used in the latest study was equivalent to an adult eating about two medium-sized cloves per day. In such countries as Italy, Korea and China, where a garlic-rich diet seems to be protective against disease, per capita consumption is as high as eight to 12 cloves per day.

I read this and immediately thought, "1-2 medium cloves per day! Christy and I probably eat that much in a single serving!"

Try upping your garlic with these awesome recipes:
Roasted Tomatoes
Roasted Eggplant with Garlic
Roasted Sweet Potatoes
Garlic Mashed Potatoes

and here are some more recipes with lots of garlic.

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Patrik, In korea, ginger is used in alchemy with mercury by taoists. Then the deadly mercury is orally consumed. THATS how powerful ginger is. BUT as far as garlic goes, while normal garlic can fight cancer as mentioned above, aged six clove black garlic actually is genetically superior and is the most powerful anti-everything!
trebuchet0310 years ago
Now if a similar study on Ginger find the same thing... You'll live forever :p
Oh, ginger has all kind of health benefits as well - there just haven't been as many scientific studies done on it yet. If I remember correctly, ginger, turmeric and galangal (essential ingredient in Tom Kha Gai - Thai coconut soup) are all from the same family. Turmeric has probably been studied more intensely. Apart from being a common ingredient in curries (it's what creates the yellow color), it is also an important herb in Ayurveda, the health science of India. Among other properties, it has a strong antimicrobial action. Ginger is known more for it's digestive effect. It is also heating (try some hot lemon and ginger juice on a freezing day!), and a stimulant.
Goodhart Patrik10 years ago
galangal is a new one to me.....I will have to search around for that one.....trouble is, many of our health food stores are dying out here. Rhubarbs just went the way of all lifeforms. *sigh*
Patrik Goodhart10 years ago
If there are any Thai restaurants around - coconut soup ( Tom Kha ) is probably the second most common item on the menu, after Pad Thai. A decent Tom Kha will have a few oval slices of a fairly fibrous root floating in it - about an inch or so in diameter. That is galangal.
canida Patrik10 years ago
It looks a lot like ginger- slightly smoother skin, but almost indistinguishable when peeled, sliced, and cooked. It has a really complex floral aroma- when you smell some, it suddenly becomes obvious and unavoidable.
Goodhart canida10 years ago
I will look for it - thanks.
Goodhart Patrik10 years ago
Our grocer carries some things like this, but not this one. I will have to call around to see if it is available, and get some more recipes also. I love to cook (I just wish I didn't have to clean up afterwards LOL).
canida Patrik10 years ago
They certainly look quite similar.
We pick up all three from Berkeley Bowl on a regular basis. I find that grated fresh tumeric is an incredible improvement over the powdered stuff, which usually tastes like dirt. Ginger survives somewhat better in powder form, but still- fresh is wonderful. I've never tried dried/powdered galangal, but can't imagine it's any good- those wonderful aromatics wouldn't survive well.
Patrik canida10 years ago
I've tried powdered galangal - it sucks! Nothing like the fresh stuff, which luckily seems more and more easy to find around these parts. Personally, I love my Tom Kha Gai with as much "inedibles" as possible. I love to chew on the galangal slices, lemongrass stalks and even lime leaves to get all the flavor out...
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