Posted on June 9, 2008 by Gerald Pugliese
We all know garlic is good for us, but new research has determined that fresh garlic is best. More from
WebMD:
Researchers in Japan compared fresh garlic with garlic preserved in water, alcohol, and vegetable oil, specifically measuring a key ingredient called allicin. Allicin is the main active ingredient in garlic and the chemical responsible for its characteristic smell.
Allicin is widely promoted for its antibacterial properties. Some studies have shown that allicin helps fight infections and may help prevent bacteria-related food poisoning. Other research has suggested that the compound can help against blood clots and certain cancers.
Allicin is fragile and disappears quickly, leading the study's researchers to question whether various storage methods would affect its levels.
The team's experiments revealed that fresh crushed garlic is more stable and maintains higher levels of allicin than preserved versions.
I love garlic! If you do too, give this recipe a try:
Southern-Style Mixed Greens
1 cup water
1 clove garlic, minced
dash of black pepper
1 15-ounce can black eyed peas (no or low salt)*, rinsed and drained
1 cup chopped yellow peppers
1 cup chopped tomato
1/3 cup chopped fresh parsley
1/4 cup chopped red onion
1/4 cup balsamic vinegar or low fat dressing
10 ounces (about 7 cups) mixed salad greens
Combine water, garlic, and black pepper in a large saucepan; bring to a boil. Add black eyed peas; cover and simmer over low heat for 10 minutes. Drain. In a bowl, combine black eyed peas with yellow peppers and next four ingredients. Cover and chill for 3 hours or overnight. Serve over salad greens. Serves 2.
And it keeps vampires away too!
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