Factors affecting food quality
Don’t freeze the peeled garlic however, this process reduces its flavour profile and changes its texture
Too much heating reduce the health promoting sulphur compound and make garlic bitter as well. (WHF, n.d)
Buying and Storage suggestions
Purchase garlic that is plump and has unbroken skin. Gently squeeze the garlic bulb between your fingers to check that it feels firm and is not damp
Avoid garlic that is soft, shrivelled, and mouldy or that has begun to sprout. These may be indications of decay that will cause inferior flavour and texture.
Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight. (WHF, n.d)
For high blood pressure:
Garlic extracts 600-1200 mg divided and given three times daily.
Aged garlic extract 600 mg to 7.2 grams per day has also been used.
Fresh garlic 4 grams (approximately one clove) once daily have also been used.
For prevention of colon, rectal, and stomach cancer: fresh or cooked garlic 3.5-29 grams weekly.
For fungal skin infections (ringworm, jock itch, athlete’s foot): garlic ingredient ajoene as a 0.4% cream, 0.6% gel, and 1% gel applied twice daily for one week.
Preparation/ Recipe Suggestions
Raw garlic can be used in many of the recipes. If it is a cooked dish you are preparing and you cannot tolerate raw garlic, add chopped garlic towards the end of the cooking time to retain maximum flavour and nutrition.
Since crushing and chopping are the food preparation steps that activate garlic’s enzymes, these steps can help you obtain many of garlic’s special benefits.
(Sylvie. T, Demand. M, n.d)