Living with Nature School on Blog
Paaralang Bayan sa Himpapawid with Ms Melly C Tenorio
738 DZRB AM Band, 8 to 9 evening class, Monday to FridayGarlic not only makes food more appetizing and aromatic, it also has various healing and herbal qualities.
Here are the phytochemicals of garlic, based on Paul Simon’s book, Garlic, the Powerful Panacea, which described nine phytochemicals of the bulb crop:
1. Allicin- Believed to be responsible for giving garlic its anti-bacterial and anti—inflammatory effect.
2. Alliin- Garlic is known as Russian penicillin. The Russians believed, like most scientists, that alliin is the substance that produces its antibiotic quality.
3. Di-Sulphides- Believed to have a cholesterol-lowering effect in the arteries.
4. Anti-Haemolytic Factor- Responsible for the beneficial effects of garlic in the treatment of anemia.
5. Anti-Arthritic Factor- Japanese teams investigating arthritis and similar conditions claim this factor to be present in garlic.
6. Sugar Regulating Factor- It was reported in 1973 that garlic is useful in treating some forms of diabetes.
7. Anti-Oxidant Factor- A natural food preservative, garlic helps prevent foods from going rancid and spoiled.
8. Anti-Coagulant Factor - garlic contains certain active substances which appear to prevent blood from coagulating, thus benefiting certain heart conditions.
9. Allithiamin- This special type of Vitamin B1 has been isolated from garlic and has beneficial properties as explained in Nutritional Composition of Garlic.
10. Aphrodisiac. The East German pharmaceutical journal, Du Pharmazie , says that garlic is especially suited for men and women of climacteric age because it contains compounds related to sex hormones.
The aphrodisiac effect is also associated with the fact that it makes food more appetizing, stimulates secretion of gastric juices, increases the appetite, tones up the organs, builds stamina and strength, and generally contributes to a feeling of well-being.
According to the US Department of Agriculture, raw garlic gives 31 percent carbohydrates, 6 percent protein and 2 percent fat. Water is 61 percent.
With regard to minerals, a 100-gram dried sample has the following mineral contents: calcium (29 mg.), phosphorus (202 mg.), iron (.5 mg.), and potassium (529 mg.). Calcium is important for our bones, while phosphorus is important in the proper functioning of our brain and nerves. In fact, it is called the “brain element.” Iron aids in the oxygenation of the body. Iron deficiency is manifested by anemia. Potassium maintains the health of the heart and other muscles.
As for garlic’s vitamin content: a 100-gram raw sample contains vitamin B1 (thiamin, .25 mg.) and B2 (riboflavin, .50 mg.). It is also rich in vitamin C (15 mg.). The vitamin B family prevents arthritis and rheumatism and enhances sexual vitality. Vitamin C, on the other hand, prevents scurvy and aids in the absorption of iron. People who lack vitamin C may experience bleeding gums, slow healing of wounds, frequent colds and infections, and shortness of breath.
Have always garlic in the kitchen. Better still have it planted in your garden, or in pots. Plant the cloves, let it grow and harvest the fresh leaves. Try it with scrambled egg or with noodle soup. You will feel rejuvenated! ~