Freeze-dried garlic is very nutritious, but very low in calories, and is rich in vitamin C, vitamin B6 and manganese. It also contains a variety of other nutrients – manganese, selenium, fiber. In addition, it contains decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1.
“Let food be your medicine and medicine is your food.”
These famous words come from the ancient Greek physician Hippocrates, often referred to as the father of Western medicine. In fact, he wrote garlic for the treatment of various diseases.
Garlic is a plant of the Allium (bulb) family. It is closely related to onions, shallots and leeks. Each segment of the garlic bulb is called a nail. One garlic bulb has about 10-20 cloves.
Garlic grows in many parts of the world and is a popular cooking ingredient due to its strong aroma and delicious taste. Use it for savory dishes, soups, sauces, sauces and more. However, in ancient history, garlic was used mainly for health and medical purposes. Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans, and Chinese.
Researchers now know that most of its health effects are caused by sulfur compounds formed by chopping, crushing or chewing garlic cloves. Perhaps the most famous of these is known as allicin. However, allicin is an unstable compound that is found in fresh garlic only after it has been cut or crushed. Other compounds that may play a role in the health benefits of garlic are diallyldisulfide and s-allylcysteine. Sulfur compounds derived from garlic enter the body from the gastrointestinal tract and move throughout the body, where they exert a strong biological effect.
Freeze-dried garlic boosts the immune system.
Garlic can fight various diseases, including common cold.
However, keep in mind that garlic has some downsides, such as bad breath. There are also some people who are allergic to it.
Freeze-dried garlic in food
It should be noted that freeze-dried garlic has a more intense taste than regular fresh garlic, as practically all the water has been removed from it, ie the taste is concentrated. So it only needs to be used a little. One way would be to make it a sauce by mixing the powder with extra virgin olive oil and adding a little salt. If you want the meat to be more interesting, we recommend trying the spice mixture “Meat”, which also includes freeze-dried garlic.
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