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My new obsession is sautéed garlic! Forget worrying about having garlic breath! Think about the benefits! Cardiovascular, immunity, antibacterial and antiviral benefits, lowers cholesterol, and helps prevent cancer.  Should I keep going?

Allicin is the active component in garlic that has antibiotic, anti-viral, anti-fungal properties, and antioxidant components.  It can help out with colds, upset stomachs, respiratory problems, reduces blood pressure, increases HDL while lowering LDL, HIV, cold sores, SARS, and that’s just to name a few.

Even if you don’t like garlic you can always take garlic supplements. On my journey to becoming a food scientist at Montclair State, I was able to participate in food labs that involved garlic and how our body breaks down the Hydrogen sulfide. Scientific evidence has shown numerous studies proving that the benefits of garlic are beneficial to our health and should be incorporated into every day eating habits.

Here are some reader friendly garlic experiments:

http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic/

http://www.nytimes.com/1990/09/04/science/after-4000-years-medical-science-considers-garlic.html?pagewanted=all&src=pm

http://www.sciencedaily.com/releases/2009/01/090130154901.htm

Ingredients:

  • Sautéed garlic
  • Olive oil
  • Broccoli
  • Chopped penne noodles
  • Turkey sausage
  • Chopped tomatoes
  • Chicken broth
  • Pepper flakes

This dish that I made has 2 tablespoons of minced garlic and 1 tablespoon of olive oil. Cook on low heat for 2-3 minutes. Make sure the heat is as low as it can go. You DO NOT want to fry it.  Keep in mind the amounts will vary depending on how much you make. I made a smaller amount so if you are making this for dinner you need to up your amounts of garlic and olive oil.