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Garlic (Allium sativum) has always been regarded as the greatest herb of protection. Users is secure against vampires, plague and evil spirits. The sailors took him as a defense against shipwreck, mountaineers to preserve them from the elements and soldiers wore garlic in them safe from being beaten by their enemies. Ulises even used garlic to prevent Circe, the wicked witch, to make it a pig.

The pre-Greek goddess of the underworld, Hecate, which inflames the three witches Shakespeare's Macbeth, was appeased by garlic be eaten on holidays and for having the grass left at the crossroads as a sacrifice on their behalf. The Greek historian Herodotus (484 – 425BC), found that an Egyptian pyramid was inscribed with the amount of garlic consumed by the construction workers.

Even doctors hold bitter medicinal properties of garlic. In addition to the quantity sold in grocery stores, garlic is one of the consistently top selling herbal supplements, both healthy food and mass market in North America. It champions the herb to reduce cholesterol and high blood pressure. It is a powerful antibiotic: The juice of garlic applied to the moss bandages used to heal wounds during WW1.
Garlic is effective in the treatment of chest infections and digestive system and also reduce sugar levels in the blood, aiding in the treatment of late-onset diabetes. Its antifungal properties make garlic an effective Combatte yeast infections and fungi such as athlete's foot and candida. Cultures that consume large amounts of garlic have significantly lower incidence of cancer, especially gastrointestinal tract cancers. The Japanese Journal of Cancer recently published the results of research studies indicate that garlic also protects against cancer of the esophagus and stomach.
The constituent responsible for this miracle, along with the infamous garlic odor, is a sulfur compound called allicin. Only when garlic is cut or crushed the last two ingredients, alliin and an enzyme, Allin, combine to form allicin. Powerful as it is, the allicin is unstable, and reduces the cooking efficiency. Raw garlic is best. He salad Caesar!

Garlic is best planted in the fall for a summer crop. Nails are faster and easier to seed. Buy your bulbs of renowned local producer who is familiar with the strains that grow well in your area. Supermarket garlic is usually too old, may have been treated with chemicals and come from a bad weather. Ground teeth into a rich soil, friable, nearly two inches deep and six inches apart. As with all alliums, garlic is a heavy feeder so the soil should be amended with compost or other well-rotted organic matter. Care, harvest and store garlic as you do your onions.

When sauté garlic is careful not to overcook as it will become bitter. When cooking with onions, always fry the onion for several minutes before adding the garlic. Teeth will fall slightly easier if you are first crushed with the heel of your hand. roasted garlic gives it a nutty flavor to foods, like mashed potatoes, soups and sauces. Experience has taught me that the ideal time for roasted garlic is 10 minutes in a preheated oven at 350 degrees.

Garlic recipes abound and everyone has their favorite. The mine is as follows Garlic Soup, freshly baked bread paired with grass. Shakespeare said it.

6 cups chilled chicken broth, preferably homemade and organic. Vegetarians can substitute vegetable broth.

2-3 cloves garlic, peeled, and again, preferably organic.

4-5 sprigs fresh thyme stems stripped of leaves (or 1 tsp. dried).

½ cup grated Romano or Parmesan cheese.

4 egg yolks.

Sea salt to taste.

Place one cup of the population in the blender with the garlic and thyme. Blend until smooth. Reserve a cup of the population and add the other four cups of a pot does not react with the garlic mixture of thyme. Bring to a boil and then simmer, covered, for 25 minutes. Meanwhile, add the cheese and egg yolks to cup reserved stock and mix well. Gradually add this mixture to the soup, increase heat to return to a boil quickly. Stir continuously while the soup thickens. Add salt to taste. Serve immediately with a little parsley for garnish. You can be creative with this soup by adding some fresh prawns or shrimp, or any other ingredient appropriate choice.
Garlic is common in Indonesian cuisine. The following recipe is best served with rice and sautéed vegetables such as sautéed red cabbage with apples.

Indonesia Garlic Chicken

4 boneless chicken breasts bigger, skin on

6 cloves garlic, minced

½ chopped onion pieces

2 tsp. hot sauce

Butter ½ cup natural peanut crisis

½ cup shredded coconut

3 Tbsp. oil olive

1 tbsp. tamari ginger sauce (soy sauce may be substituted)

Juice of ½ lemon

1 cup chicken broth

Saute chicken on both sides over medium-high heat in two tablespoons. olive oil. Remove chicken from skillet and saute onion until transparent, add the garlic during the last two minutes. Add more oil to skillet if necessary. Add the tamari sauce, ginger, lemon juice and chili paste to the pan. Stir well while adding the chicken broth and peanut butter. Thoroughly mix all ingredients before returning the chicken to the pan. Cover and cook over medium-low heat for about 30 minutes until chicken is done. Stir sauce occasionally to prevent sticking. While chicken is cooking, toast the coconut in a small skillet dry to medium-high heat until golden, about five minutes. Stir continuously to prevent burning. Serve chicken with sauce on a bed of rice and sprinkle the coconut above.

Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: growing cooking wellbeing. Bruce and his wife Delaine own OliviaÂ’s Fashion, Furnishings & Gifts (http://www.olivias.ca/) in Ladysmith, BC Canada. Read more published articles by Bruce Burnett on his websites: http://www.bruceburnett.ca/ and http://www.herbalcuisine.com/

Dr. Doug Graham – Raw Food Festival 2000 Part 3