Let's Talk About Garlic

photo credit: Garlic via photopin (license)

I love garlic. Seriously.

Health Benefits

In my last post, I mentioned a tip on prepping your garlic a few minutes before cooking it. This is something I did not know for a long time, and I used to often press my garlic directly into the pan. Since changing the way I do this, in addition to the health benefits, I've noticed that the flavor of the garlic is better.

But what exactly are these health benefits? Here are a few, in no particular order.

1. Garlic is a natural antibiotic and antifungal.
2. Garlic helps prevent certain types of cancer.
3. Garlic can help prevent food poisoning.
4. Garlic is good for your heart.
5. Garlic can help prevent blood clots.
6. Garlic may help boost weight loss.
7. Garlic fights acne.
8. Garlic may help prevent hair loss.

Of course, this list is not nearly exhaustive. A simple google search would no doubt turn up plenty more benefits. 

Prepping Garlic

Lots of home remedies use raw garlic. Personally, I'm not a fan of raw garlic, but my husband has chewed it a time or two to help fight off a cold. But how do you get the best benefit out of the garlic you cook with? As mentioned before, you want to let it sit a few minutes. There are two compounds found in raw garlic (alliin and alliinase) which combine to form allicin. These compounds are released when the cell walls in the garlic are broken (when you cut, mince, press or puree your garlic). However, application of heat before they are given time to combine can destroy the alliinase, preventing the chemical reaction from ever happening and destroying many of the health benefits of eating garlic in the first place. In addition to health benefits, allicin is what gives garlic much of its flavor, so you're not doing your taste buds any favors either.

So how do I prep my garlic anyway? There are several ways, with their own benefits and drawbacks. My preferred go-to method is to break out my trusty garlic press. I use the one pictured here. I bought it at Ikea. It was cheap and simple and entirely made of stainless steel, so I figured it would last a while. Boy was I right. The little cup the garlic sits in found its way into the garbage disposal once and got a little dinged up, but overall the thing has stood up to every abuse I've thrown at it. I also love that I don't have to worry about peeling the garlic (a sometimes difficult task that often leaves your hands stinky) before dumping it in the press. Bonus!

I just put my garlic in the little metal cup, one clove at a time or two if they're really small, and squeeze the handle. I usually have a butter knife at the ready to scrape off the bits still clinging to the bottom, and to help scoop out and discard the paper from inside. This way I never have to actually touch the garlic oil and my hands remain stink free.

Of course, there are some times when I go ahead and peel and then roughly chunk up my garlic too. And other times when I just peel it and throw it in the pot whole. But for about 95% of my recipes, I've found the press makes things quick and easy, and best of all—tasty!