Hold the onions, extra Garlic please
Garlici, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, and the leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Garlic is a close relative of the onion family and has been used though out the world and has lasted the test of time in its use as both culinary and medical purposes. Also referred to as the “stinking rose”. It is famous for being pungent and may give you bad breath. So why does it actually leave that pungent smell? The smell represents the sulfur compounds found in the garlic clove, and science is leaning heavily on these sulfur compounds as the reasoning behind garlic’s astounding health value.
To make a short list for why is it so important to eat garlic, garlic supplements, and cooking with this valuable spice; garlic decreases total cholesterol, specifically low-density lipoproteins (bad cholesterol) and triglyceride levels. It may even reverse high cholesterol levels and cleanse arterial walls. It is a powerful antioxidant, combating “free radicals” which are responsible for aging the body. It also lowers the risk of heart attacks by reducing platelet aggregation. Oh, and don’t forget how the Far East fights colds, that’s right; Ladies and gentleman, your stinking rose. If you do not enjoy the smell or taste of garlic, taking a good garlic supplement may very well be helpful for your health and dieting purposes.