Garlic

Garlic has lots of great properties, other than keeping the Vampires away!  It's an anti-fungal, antibiotic, antimicrobial and so much more!  It even fights against cancer and can treat brain hemorrhage. Find out different ways to incorporate it into your daily cooking.  

Music composed and performed by V. Karaitis

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Hey!  Thanks for listening!  I’m Chris Wagenti, and this is Who Gets It, Naturally.  Music was composed and performed by V. Karaitis.  I’m not selling anything, diagnosing anything; offering any cures or replacing your doctor.  I’m just sharing my passion for natural products.  If you’re pregnant, please consult your doctor before trying anything new.  Everyone is different so you may need to tweak the recipes a bit to work for you.  Always start with the least amount of essential oils…you can always add, you can’t take away.  Remember, these remedies don’t last forever, you need to reapply as needed.  If you are allergic to any of the ingredients I use, please substitute for something you’re not allergic to.  Just because it’s natural doesn’t mean you can’t be allergic to it.

I was going to talk about a new treatment I was recently introduced to, but, there’s still some stuff going on with that…so I’m saving it for a future episode.  
 So, between that and my hips and knees being a bit obnoxious with the wild weather changes we’ve been having, it took a while to get this episode ready…my apologies.  Wow, can’t believe it’s February already!

So, in keeping with the Healthy Eating topic, let’s talk about Garlic.  I LOVE Garlic!  I know, I’m a freak.  We were just talking about Garlic in work.  One of the girls has it growing in her garden & brought in some seeds for one of the other girls to add to her garden.  

Before I get into all the different ways you can use Garlic other than warding off vampires, I want to tell you why it’s so good.  

To start, Garlic is a relative of Onions…it is a flowering plant that produces bulbs.  It kind of looks like scallions growing.  Bulbs are the roundish things wrapped in a white skin made up of individually wrapped pieces called cloves.  (I’m sure some, if not, most of you know this, but I recently heard a story about someone who followed a recipe for a soup that called for 3 cloves of Garlic.  Not knowing what a clove of Garlic was, the person used 3 bulbs of Garlic.  Yeah, I’ll just let your imagination take that one)  

According to Britannica, info can be found at www.britannica.com/plant/garlic, QUOTE “The plant is native to central Asia but grows wild in Italy and southern France and is a classic ingredient in many national cuisines. The bulbs have a powerful onionlike aroma and pungent taste and are not usually eaten raw.”  END QUOTE  

I did not know this…there are two main types of Garlic, hardneck and softneck, with LOTS of varieties of each.  According to the website, liveeatlearn, found at www.liveeatlearn.com/types-of-garlic/ 

QUOTE: “Hardneck vs Softneck Garlic

Hardneck and softneck garlic are the two main categories of garlic varieties, each with distinct characteristics. Here are the key differences between them:

Softneck Garlic

This is the type of garlic you’ll find in most grocery stores. 

Stem and Bulb Formation: Softneck garlic varieties lack the central stalk or “scape” found in hardneck garlic. Instead, they have soft, flexible stems. Softneck garlic forms multiple layers of cloves around the central core. The cloves are usually smaller and can be harder to peel than hardneck varieties.

Flavor and Culinary Characteristics: Softneck garlic has a milder, sweeter flavor than hardneck garlic. It is arguably used more in recipes that require a subtle garlic taste. 

Storage and Shelf Life: Softneck garlic has an extended shelf life, often lasting 6-12 months when stored properly. It stores better than hardneck because it has more dense heads and tightly wrapped cloves, and is subsequently harder to peel. These tighter, multiple layers of cloves provide better protection against moisture loss. Its long shelflife is part of the reason it is more heavily cultivated, and thus available in the grocery, than hardneck garlic. It also grows in a wider range of climates adding to its advantage in total cultivation. 

Hardneck Garlic

Stem and Bulb Formation: Hardneck garlic produces a hard, central stalk (also called a scape) at the center of the bulb. Hardneck varieties have fewer but larger cloves, and are much easier to peel than softneck garlic.

Flavor and Culinary Characteristics: Hardneck garlic has a stronger “garlicy’’ taste that can be described as more robust than softneck garlic. This flavor difference makes it the favorite among many chefs and garlic enthusiasts.

Storage and Shelf Life: Hardneck garlic has a shorter shelf life than softneck garlic. You can store it in the pantry for 3-6 months which for most of us is plenty long enough to use it.” END QUOTE

Varieties of Softneck Garlic include

Artichoke Garlic, Black Garlic, Blanco Piacenza, California Early Garlic (which is harvested late Spring/early Summer), 

California Late Garlic (which is harvested later in the season), Creole Garlic, Corsican Red Garlic, Elephant Garlic (which isn’t a true Garlic), French Red Garlic, Inchelium Red Garlic, Silver Rose Garlic and Silver White Garlic (also called California Silver Garlic or Silver Skin Garlic). 

Some varieties of Hardneck Garlic are Armenian Garlic, Asian Tempest Garlic, 

Belarus Garlic, Bulgarian Garlic, Carpathian Garlic (also called Polish Hardneck), Chesnok Red Garlic, Czech Broadleaf Garlic, Georgian Crystal Garlic, German Extra Hardy Garlic, Kettle River Giant Garlic, Korean Red Garlic,  Leningrad Garlic, Metechi Garlic, Montana Giant Garlic, Music Garlic, Persian Star Garlic, Purple Glazer Garlic, Rosewood Garlic, Shandong Purple Garlic, Siberian Garlic, Spanish Roja Garlic, Tasmanian Purple Garlic, Transylvanian Garlic (also known as Romanian Red Garlic), Turban Garlic (also known as Red Turban or Egyptian Garlic) and Vietnamese Red Garlic. The website gives a description of each variety, with pictures, and offers a variety of recipes to try…some sound really good.  The site also offers one explanation as to why Garlic is used to ward off vampires.  

QUOTE:  “So how did garlic come to be considered a vampire repellent? Well, there are a lot of theories, so we took the one from The Medical Journal of Australia. In the middle-ages garlic was known to repel some insects to include mosquitos, and folklore had it that vampires were created by a disease of the blood. Garlic was the obvious repellent for vampires who, like mosquitoes, drink blood. If only mosquitoes were just folklore.” END QUOTE

Hmmm…ok, while we’re on the subject…other theories include that Garlic is an extremely strong natural antibiotic.  In vampire lore that believes vampires are created by a blood infection, Garlic could be the cure.  Another theory is that there’s a world-wide belief that Garlic is a powerful charm against all evil.  I think this one is my favorite, porphyria is a real disorder of the blood that can make those who suffer from it look pale and their teeth look bigger because their gums shrink.  Garlic makes the condition worse, so people who suffer from it stay away from Garlic. So, it may not be the smell that keeps Vampires away!

Garlic’s pungent smell and taste comes from an organic sulfur compound called allicin.  Not to get all sciencey, when garlic is crushed or minced, enzymes get released (science, science, science) and allicin is formed.  Allicin breaks down rapidly, so to get the most out of it, it’s best to eat it shortly after the Garlic is crushed or minced.  I love biting into a whole clove…this pizzeria we used to hang out at would make the best Garlic & Basil pies…fresh Basil leaves and whole cloves…YUM!  Sorry, got side-tracked.  Back to allicin – it’s got antibacterial, antiviral, antioxidant and anti-cancer properties and lowers blood pressure and bad cholesterol.  And, it’s what gives Garlic that unique scent and taste!  There are lots of studies on the effects of allicin on tumors, including lung, breast and prostate cancer as well as being a treatment for brain hemorrhage.  That pungent scent and taste don’t seem all that bad anymore, do they?

There are allicin supplements, and allicin powder, however, there are some drawbacks from using it verses fresh Garlic.  Here are some pro’s and con’s of each:

Allicin Supplements contain higher concentrations of allicin than fresh garlic; they are often processed to stabilize the compound making its potency last longer (remember, when it’s manufactured, there are variations due to the different processes used); the supplements come in capsule or tablet form making it easier to swallow.  Some con’s are that your body absorbs less allicin when taken via a supplement than from fresh Garlic; the supplements can cause gastrointestinal discomfort such as heartburn or nausea.

Fresh Garlic contains lower levels of allicin, but it offers more health benefits than allicin alone, giving it a wider range of benefits.  Fresh Garlic needs to be broken down by crushing or mincing to activate allicin, but, chewing is a method of crushing or mincing.  So, you don’t HAVE to chop the Garlic first, you can just bite into a cooked (or raw, if you’re into it) clove and chew to spark the chemical reaction that produces allicin.  And, your body will absorb more of it.   Like with everything else, it comes down to personal preference.  If you really don’t like the taste of Garlic, or can’t get past the scent, Allicin Supplements may be the way to go.  If you’re a freak like me and enjoy the scent and taste of Garlic, stick with fresh.  

The research article titled “Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review” on the NIH website found at https://pmc.ncbi.nlm.nih.gov/articles/PMC9978857/ contains lots of information and charts to compare and contrast the different forms of Garlic available (fresh raw garlic, dried garlic powder, garlic oil, garlic extract (solid) and aged garlic extract (liquid)).  The abstract states, QUOTE: “Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.”  END QUOTE

Garlic contains minerals like Calcium, Iron, Magnesium, Phosphorous, Potassium, Sodium, Zinc, Copper, Manganese and Selenium; Vitamins such as Vitamins C, A, E, K and B’s Thiamin, Riboflavin, Niacin, Pantothenic acid, Folate and B6; and fatty and amino acids. 

Garlic is an antiviral, antimicrobial, anti-inflammatory, antifungal, anti-tumor, antioxidant, antihypertensive, antihyperlipidemic, anti-atherosclerosis, antidiabetic, anti-rheumatic, with cardiovascular benefits preventing heart disease; aids with male fertility; helps guard against tooth decay, periodontitis, gingivitis and other oral issues; and inhibits cancer cell growth.

Downside?  If you do have any cardiovascular issues, blood disorders, or gastrointestinal sensitivities, and are on medications for any of these issues, definitely talk to your health care provider before you start taking an allicin supplement or increase your Garlic intake.  There is such a thing as too much!  Excessive Garlic use can cause an increased risk of bleeding and could affect blood clotting; can cause bloating; gas; heartburn; flatulence and other gastrointestinal issues; liver damage; and bad breath…which is subjective.  If you like the scent of Garlic, then Garlic Breath may not be such a bad thing.  You can be allergic to Garlic.  Also, Garlic Oil applied directly to skin can be a major irritant.  Use a Carrier Oil!

Blah, blah, blah…when am I going to give you suggestions on how to use it?  Now.  There’s lots of ways to incorporate Garlic into daily cooking.  You can buy fresh, powdered, Garlic Salt, and pre-minced or chopped Garlic.  If you are frying anything, like breaded chicken cutlets, meatballs, whatever, first, use Extra Virgin Olive Oil.  Add a clove of Garlic to the pan to help keep the oil from burning.  It won’t overpower the taste of anything, but it will lend a subtle hint of flavor as it infuses its goodness into your meal.  

I learned this from a friend of mine, add chopped or minced Garlic to the pot when cooking rice.  I keep a jar of minced Garlic in the fridge for this.  It gives a new flavor to the rice.  How much Garlic should you add?  Depends on you.  If you’re like me and like Garlic, add like a tablespoon.  If you’re not that into Garlic, use ½ a teaspoon…or somewhere in between…try a little bit to start.  

You can turn any type of bread into Garlic bread, in different ways.  You can get a loaf of Italian bread, slice it down the middle. Chop a few cloves of garlic and mix it into Extra Virgin Olive Oil and brush it on to the inside sides of the Italian bread.  Bake it in the oven at 350 degrees for 10 – 15 minutes, depending on how crunchy you like your bread…keep an eye on it so you don’t over-cook it.  You can substitute Garlic Salt or Powdered Garlic for the fresh.  You can spread butter or margarine on the bread first, then sprinkle Garlic over it, powder, salt or freshly chopped.  Add some fresh chopped Basil or Parsley. You can use a French Baggett, sliced American or a hot dog bun.  Whatever works, get creative!

Here's something I do a lot!  Peel a few potatoes.  Slice them into circles or wedges, put the slices in a bowl and add Extra Virgin Olive Oil, Basil, and Garlic (chopped, powdered or salt), mix it all up.  Place them on a baking sheet or stone, you can squeeze them together – so they touch sides, not overlapping - then bake them for about 35 minutes in the oven set at 375 degrees.  Sooo gooood!!!  You can use different dips like sour cream, ketchup, Yum Yum sauce, whatever.  

I season beef with Garlic, either fresh, or powdered, every time I cook it, however I cook it.

Another one of my favorites, Aglio y Olio…that’s Italian literally for Garlic and Oil.  Make your favorite pasta (fresh is best).  Heat some Extra Virigin Olive Oil and sliced Garlic in a pan, then add the cooked pasta and mix.  Top with some fresh Parsley or Basil and a bit of grated cheese (I prefer Romano over Parmesan) ..oooo… delicious!!! Or add some sliced mushrooms to the Garlic and Oil and sauté!  OH, YUM!!  Or you can get crazy and add some red pepper flakes, if you’re into that.  Little tip – sauté the Garlic to reduce the pungency.  The browner the Garlic, the less pungent.

Roasted Garlic can be added to mashed potatoes, soups, sauces, dips, just about anything, or eaten right out of the heads.  Pre-heat the oven to 400 degrees.  Cut the top of the bulb off and remove any loose skin.  Place the bulb in a cupcake pan, drizzle with some Olive Oil and cover with aluminum foil.  Bake for 30-40 minutes.  There’s lots of recipes you can find on line.  It’ll stay in the fridge in an airtight container for a few days, or add some olive oil to keep it fresh for a few weeks (then you have Garlic infused Olive Oil to cook with).  You can also freeze roasted Garlic, either the whole bulb or individual cloves.  Well, you can freeze fresh Garlic, too.  But it will last in your cupboard for a few months.

You can add Garlic to tomato sauce, butter, mashed potatoes, scrambled eggs, popcorn (ok, maybe not fresh, but powdered or salt will work!)…get creative!

As always, if you have any questions or suggestions, please feel free to email me at vobyjypsee@usa.com, or send a text from the podcast.  You can follow me on X and Instagram … @vobyjypsee; or LinkedIn…search either Chris Wagenti, Who Gets It, Naturally or Voice Overs by Jypsee.  Please download this episode, and make Who Gets It, Naturally a favorite on your preferred channel so you don’t miss an episode.

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