FIT for Women, Health & Wellness, Superfood
Superfood spotlight: garlic
By The Edith Sanford teamApril 2, 2014
When you think of superfoods, garlic probably doesn’t come to mind, but this little white bulb packs amazing health benefits.
Garlic is an excellent source of vitamins B6 and C. It also has immune-boosting properties, and studies show that it could help reduce your risk for breast cancer.
Keep it fresh
Jarred garlic is convenient, but research suggests fresh, raw garlic may be a better way to go. Crush or chop it, and then let it sit for about 15 to 20 minutes. This process activates allicin, the compound responsible for garlic’s smell, as well as most of its cancer-fighting powers.
Also, keep in mind that heat can reduce garlic’s nutritional properties, as well as its flavor, so if you’re cooking with garlic, try to add it at the very end of the cooking process.
Double up on garlic, cut back on salt
Stir a bit of fresh garlic into just about anything — pasta sauces, steamed greens, quinoa, salad dressings, etc. You’ll get a delicious, healthy kick of flavor that will help you save on the salt.
What about the smell?
Hands down, the worst part about eating and preparing garlic is its odor. But don’t let that deter you from enjoying garlic on a regular basis.
To remedy a bad case of garlic breath, try chewing on some fresh cilantro or parsley. These herbs work as natural breath fresheners. Another trick is to drink milk with your garlic-infused meal.
If the lingering aroma on your hands is driving you crazy, try rubbing them with a wedge of lemon or on a stainless-steel surface, like your kitchen faucet. If those tips don’t work, try wearing a pair of gloves, or using a garlic press or fork the next time you’re preparing garlic.
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