Get up close and personal with garlic

As fall fades into winter here in the North, cold and flu viruses have begun circulating with a vengeance. I’ve already had a sick kiddo home from school 3 times since September!
So I'm pulling some culinary nutrition know-how out of my back pocket to set up a line of defence against those nasty viruses. My intention is to use the power of garlic to boost my whole family’s immune system function so that we can hopefully avoid major colds and the flu this winter. Since I normally make most of our meals from scratch, I’m quietly increasing the garlic content of the dishes I’m preparing. I am a fan of one-pot and sheet pan meals and I find many of them taste better with added garlic.

Here are some interesting things about garlic:

• A number of different studies have found that components of garlic can have an immuno-modulating effect on the body. This means that where the immune system needs boosting to fight off a foreign body like a virus or a parasite, garlic helps to up-regulate production of white blood cells to fight the invader. On the other hand, when the immune system is having a negative effect on the body as in auto-immune conditions like Irritable Bowel Syndrome, garlic can work to have an anti-inflammatory effect helping to ease the condition.
• Studies have also found that the fructans, or FOS, in garlic helps to feed beneficial bacteria in the gut which could also play a role in helping to support strong immune system function.
• Garlic is part of the allium genus of vegetables which also includes onions, leeks, shallots, chives and scallions.
• Many cultures have used garlic for centuries medicinally, and in culinary traditions. You’ll find that many dishes from cultures all over the world have a flavour base of garlic and onions when made from scratch.
• You don’t have to shy away from garlic for a fear of bad breath! A study published in the Journal of Food Science from 2016 found that eating raw apple, or raw lettuce, after a meal containing garlic helps to significantly neutralize the smell of garlic on the breath.
• Though garlic is available in convenience forms like chopped, dried and granulated, it is best to use fresh garlic for maximum health benefits and good flavour. To remove the skin, break a clove off of the bulb and lay it flat on a cutting board. Place a large chopping knife flat over top of it and press down firmly. The skin will break and can easily be peeled away.

Sources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417560/
https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13439

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