Garlic-Can protect against stomach cancer.

Garlic,Allium sativum,belongs to the onion family,Alliaceae.Garlic has been used throughout history for both medicinal and culinary purposes.The garlic bulb is divided into sections called cloves.

Garlic promotes the well being of the heart and immune systems with anti-oxidant properties and helps maintain healthy blood circulation.2-3 cloves a day cut the risk of subsequent heart attacks in half in heart patients.

The active component in garlic is the sulphur compound called allicin.Allicin is the chemical produced when garlic is chopped,chewed or bruised.Allicin is quite a powerful antibiotic that helps the body to inhibit the ability of germs to grow and reproduce.

Garlic has germanium,which is an anti-cancer agent.Onion consumption has been shown to reduce the risk of stomach cancer.Garlic  contains multiple anti-cancer compounds and anti-oxidants like quercetin,diallyl sulphide,allin and ajoene.These have the ability to block cancer causing agents such as nitrosamines and aflatoxins which have been linked to stomach,lung and liver cancer.Garlic’s ajoene and allicin have also been shown to retard cancer cells as a type of natural chemotherapy.

Garlic is known to stimulate production of nitric oxide in the lining of blood vessel walls,a substance that helps them to relax.As a result,it helps prevent arteriosclerosis and thereby reduce the risk of heart attack or stroke.It helps strengthen your body defences against allergies.

Garlic Chicken

This delicious recipe will go well with smashed potatoes and sautéed beans.

Ingredients

8  chicken drum sticks(about 2.5 pounds),skin removed and trimmed.
2 heads garlic cloves.
0.3 cup white wine
1 cup reduced-sodium chicken broth
0.3 cup chopped fresh scallion greens
3 tablespoon extra-virgin olive oil
0.5 teaspoon salt.
0.25 teaspoon freshly ground pepper
2 teaspoon Dijon mustard. 

2 teaspoon all-purpose flour

 

Preparation

1. Lightly smash garlic cloves.Sprinkle chicken with 0.25 teaspoon salt and pepper.
2. Heat oil in a large frying pan over medium heat.Add the garlic and cook,stirring until beginning brown,about 2 min.Remove and transfer to a plate.
3. Add chicken to the pan and cook until browned on one side,about 4 minutes.Turn it over and return the garlic to the pan.Add wine and cook for 1 minute.
4. Whisk broth,mustard,flour and remaining 0.25 teaspoon salt in a small bowl.Add the mixture to the pan,bring  to a boil,then reduce the heat to maintain a lively simmer.Cover and cook until the chicken is cooked.Serve,sprinkled with scallion greens