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Anyone who has compared Mediterranean and American cultures
is bound to come across a disparity in habits concerning the
humble bulb known as garlic. Mediterranean populations eat a lot
of this plant, while Americans in general eat it only
occasionally. However, recent studies suggest it's something
worth befriending in the kitchen.
A member of the lily family, garlic is a hearty bulb that
grows prolifically under the right conditions. Garlic's presence
in Mediterranean cultures, both as a flavoring agent and
medicinal plant, is traceable for thousands of years. There is
evidence that Egyptians worshiped garlic, having placed clay
models of the bulb in Tutankhamen's tomb. It is said that
Hippocrates himself used garlic vapors to treat certain cancers.
When antibiotics were scarce during World War II, garlic
poultices were placed on wounds to prevent infection.
Although these remedies sound like folklore, modern science
provides evidence to back up garlic's claim to fame. Garlic--as
well as onions, leeks, chives and shallots--belong to a family of
plants called allium. Vegetables and herbs in the allium family
contain sulfur compounds, giving them their pungent flavors and
fragrances. Recent studies suggest these substances, particularly
diallyl sulfide, S-allyl cysteine, and allicin may be potent
inhibitors of the cancer initiation process.
Garlic has also been widely studied for its role in
cardiovascular health. Dioscorides was a well-known first century
physician who wrote that garlic "clears the arteries and opens
the mouths of veins." Recent studies have examined its effect on
blood cholesterol with mixed results. Some studies have shown a
reduction in LDL cholesterol, or bad cholesterol levels, while
others have not. However, if garlic does indeed have
cardio-protective properties, it may be traced--at least in
part--to its proposed ability to reduce the formation of blood
clots, a claim that is gaining research attention of its own.
As if this were not enough to get garlic into the medicinal
plant hall-of-fame, garlic has also been studied for its immune
boosting properties. Numerous studies performed in recent years
indicate that the compound allicin, found in fresh garlic, has
antibiotic and antifungal properties.
Is garlic a factor in the reduced rates of heart disease,
cancer and other chronic diseases we see among Mediterranean
cultures? It is impossible to set up a study that could
accurately answer that question. However, differences among our
cultures, both in health and eating patterns, has encouraged
scientists to look closely at the many properties of garlic. What
we have found so far suggests that we may do well to eat more
garlic.
Because the chemical composition of garlic changes in
response to being heated and even chopped--nobody is quite sure
in which form it delivers the most punch. Allicin, for example is
released when fresh garlic is chopped or pressed and destroyed
with heating. It is for this reason that capsules, which contain
processed garlic, may not be as effective as the real thing.
When selecting fresh garlic, look for a firm, compact head
with no sprouts, which is an indication that the bulb is
relatively old. Store fresh garlic in a cool, dry airy place. A
mesh bag or specially designed covered terra-cotta jar with holes
in the sides works well. Avoid storing in plastic bags or sealed
containers as this tends to cause the garlic to whither and rot.
Properly stored, most garlic bulbs can last at cool room
temperatures for up to six months.
For more information, contact your local
Colorado State University Extension office.
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