Garlic belongs to the lily family with the botanical name “Allium Sativum”. Garlic as an onion like plant with a strong taste and high odour that is seen as an offensive smell.
It was formally mostly cultivated in Asia and other Eastern nations but now it is a common commodity grown and found all over the world.
The leaves of garlic as well as the roots are used in the preparation of different diets. it can be divided into about 10 to 25 smaller units called cloves which is different from the bulb which is the whole garlic itself.
NUTRIENTS FOUND IN GARLIC
SELENIUM
Selenium is a trace mineral that is found in small quantities in every individual. Selenium stimulates the immune responses as Vitamin E does, it has the ability to alleviate all manner of diseases as it kindles the active work of the immune system. Selenium melts blood clots and thrombosis, and therefore prevents one from getting skin rashes, boil, growths and tumours etc.
CAROTENE
Carotene a peculiar Vitamin A, found in carrots, banana and garlic helps in improving eyesight, Vitamins C,B1 and other valuable nutrients are also found in garlic.
ALLICIN
This is what gives garlic its strong odour. Allicin is a great anti-bacterium, disinfectant which is has the capacity of killing worms and germs believed to cause cholera and typhoid fever etc.
HOW TO USE AND COOK WITH GARLIC
Raw garlic eaten into the digestive system may cause some irritations mouth, throat and other parts particularly for beginners. It is advised to eat garlic in soups, stew and salads or better still with vegetables. Never chew it in the mouth, it can cause Anaemia when done in excess and some kind of burning sensation in the mouth unless lubricants like honey or maybe olive oil is added to it.
Garlic can be combined with other vegetables which help in reducing the odour if eaten with other vegetables. When using raw garlic in your meals, at least 1 to 3 cloves in a meal is sufficient.
Heat destroys the valuable nutrients in garlic so do not cook it with the soup or stew but ground or chopped garlic can be added when it is done.
REDUCING THE ODOUR OF GARLIC
A lot of people hate garlic and would not like to even handle it all in the name of its offensive smell. But will drink into the system urine which is a waste product when it happens that hypertension attacks them.
The following are some steps to reduce the smell of garlic after it is eaten
One can put a slice of tomato in the mouth after eating food prepared with garlic. Tomato has the capacity of reducing the odour of both garlic and onion. It is advisable to for cooks to chop garlic and onions before chopping tomatoes to free their fingers from the odour.
You can rinse your mouth with lemon juice.
Add charcoal powder to your toothpaste or washing your mouth with charcoal powder can do the magic for you.
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