What is the first thing that comes to your mind when you think of garlic? It’s a herb having a strong odour and pungent flavour that leaves behind a bad odour after having it. It is used by many cuisines around the world to add flavour to food. But, it enhances the flavour of the food, making it more scrumptious!
There are many who do not eat tubers and root for varied reasons including religious. But, I really feel they are losing out on such an important food ingredient!
Garlic has many medicinal, therapeutic and culinary uses. Most of the health benefits of garlic are attributed to the compound allicin. So, cooking garlic destroys allicin which in return destroys the health benefits. One should try and use garlic in a raw form wherever possible. This can be done by finely chopped in salads/buttermilk to avoid the pungent flavour.
There are ample of health benefits and other advantages…here are a few advantages
Boosts immunity: This herb could help keep those cold-weather colds and flus at bay. Try steeping garlic into a tea by steeping chopped garlic in hot water. Add a bit of natural honey to soothe your throat and cut some of the intense garlic taste.
Full of antioxidants: You can add few garlic cloves (finely chopped) to your salads as it is very rich in anti-oxidants. These antioxidants can kill the bacteria that cause acne. Next time you have a pimple, try rubbing a sliced clove of raw garlic.
Heart friendly: It helps in reducing hypertension, coronary heart diseases.
Anti-inflammatory: Garlic has anti-inflammatory properties. If you have psoriasis, a skin condition related to inflammation try rubbing garlic oil directly on the affected area for relief.