Garlic is one of nature’s most valued foods, and roasted garlic cloves are among the tastiest ways to enjoy it. Garlic has a long history of traditional use, and the many types of garlic are used in kitchens all over the world.
It contains a number of nutrients, including vitamins B6 and C, manganese, allicin, iron, calcium, zinc, selenium, potassium, magnesium, and many flavonoid antioxidants.
Besides its culinary uses, garlic has traditionally been used by people who want to support healthy blood pressure, healthy cholesterol levels, and good blood flow. Some studies suggest that garlic may have a modest effect on blood pressure and LDL cholesterol. It is not a replacement for any medication your doctor has prescribed.
You may have seen a popular timeline that describes what happens in the body in the 24 hours after eating six roasted garlic cloves. No food works on such a precise schedule, and there is no research behind those hour-by-hour promises. Here is a more realistic look at what happens after you eat garlic:
In the first hour: The garlic is digested and its nutrients start to be absorbed.
Over the next few hours: The antioxidants in garlic become available to the body. Antioxidants help protect cells from damage by free radicals.
Later on: The sulfur compounds in garlic are processed by your metabolism. These are the compounds researchers study most often.
Antibacterial properties: In laboratory studies, allicin has shown antibacterial properties. Roasting reduces the allicin content, so roasted garlic is milder than raw garlic.
Through the rest of the day: Garlic’s nutrients contribute to your daily intake of vitamins and minerals.
Over the long term: When garlic is eaten regularly as part of a balanced diet, researchers have looked at its possible role in:
- Bone strength
- Normal immune function
- Protection of cells from oxidative stress
- Healthy blood pressure levels
- Less fatigue
- Cardiovascular health
- Healthy cholesterol levels
- Athletic performance
- The body’s response to heavy metals
Results vary from person to person, and most of these findings come from small studies.
How to Roast Garlic?
Preheat your oven to 205°C (400°F). You can also use a toaster oven. Take one or more heads of garlic and peel away the papery outer layers. Make sure you leave the skins of the individual garlic cloves on, and cut 1/4 to 1/2 inch from the top using a sharp knife. In this way, you’ll expose the individual garlic cloves.
Next, you need a baking pan or, even better, a muffin pan to place the garlic heads cut side up. Pour a bit of olive oil over the exposed garlic heads, and rub it all over the cut with your finger. Then, cover the bulb with aluminum foil and put it in the preheated oven to bake at 205°C (400°F) for around half an hour, or until the cloves of garlic are soft when you press them. Let it cool enough before touching it so you don’t burn yourself.
Cut the skin a bit around each clove using a small knife, and squeeze or pull the roasted cloves out of their skin with a cocktail fork or your fingers. You can enjoy it as it is, or mash it and combine it with other foods. For instance, you can mix it with pasta and Parmesan, or with sour cream for a baked potato topping. It’s also a great spread over warm French bread.
Its nutrients and flavor have made garlic one of the most recommended foods on the planet, and it is easy to include in your daily meals. If you take blood thinners or have a stomach condition, ask your doctor how much garlic is right for you.
Via Healthy Food House | The Weekly Challenger | Simply Recipes | Music Source: BenSound
This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always talk to your doctor about any health concern.