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Jihva for Garlic: Roundup

Posted by Mathy Kandasamy | Filed under Jihva For Ingredients(JFI), Archives

Pointe-à-Callière’s 18th-Century PubliC Market

Crushing a clove of garlic or chopping an onion is hardly, on first glance, a revolutionary act; done mechanically, without much though, it occurs every day in thousands of kitchens. This routine gesture, however, disguises a process of great importance in the prevention of cancer. Crushing a garlic clove causes important modifications in the vegetable’s chemical composition: allin, a molecule abundantly present in garlic, is transformed by enzyme action into allicin, a very unstable molecule that immediately decomposes into about thirty other compounds. These newly formed molecules have the particularity not only of being extremely unstable (in an olfactory sense) but also, much more importantly of possessing uncommon anti-cancer activity that makes garlic and its cousins important players in cancer prevention.

Studies show that people who regularly consume vegetables from the garlic family have a lowered risk of developing specific types of cancers, in particular those of the digestive system (esophagus, stomach, and colon cancer). Recent research has allowed scientists to identify at least two overall mechanisms by which vegetables from the garlic family play this protective role. In probably the more important model, the odoriferous molecules freed when these vegetables are crushed are able to accelerate the elimination from the body of toxic carcinogenic substances. This accelerated “flushing” lowers the risk of these substances attacking our genetic material (DNA) and causing the multiple mutations that lead to tumor formation. A front-line defense system, like the crucifers, garlic and its relatives maybe thought of as border patrols that work to limit the harm wreaked by the different toxic aggressors we face on a daily basis.

The anti-cancer compounds found in garlic are thus useful as protective shield, but they also have the power to fight the microtumous lying dormant within the body. Certain compounds that form when a garlic family vegetable is chopped up have the ability to stop the growth of cancer cells and, in certain cases, to force them to commit suicide (cell death). Cancer cells have good reason to stay away from garlic.

Garlic Tip:
To maximize the health benefits found in garlic try crushing the whole cloves with the flat of a large knife, ad then waiting ten minutes before chopping them or putting them through the garlic press. In this way, the molecules that occupy different compartments in the clove come into contact with one another and become active. When you need to chop garlic and other vegetables for a recipe, start by crushing the garlic; prepare the other vegetables during the ten-minute waiting period. The cloves don’t need to be peeled before they are crushed; they will be easier to peel afterward.

From: ‘Cooking with food that fight cancer’
by
Richard Beliveau, Ph.D., & Denis Gingras, Ph.D.

I had a different ingredient in mind when I requested Indira to allot me a month to celebrate food. Until recently, I was quite keen to announce that ingredient too. It was something i had loved from childhood. And thought of using JFI to learn more recipes. I was thinking of tamarind! But, even if it is difficult I do have to admit that tamarind is not the ’super good ingredient’. Certainly not in the league of garlic.

Garlic is another love of mine. And unlike in India, garlic was not removed from religious occasions. When curries are made, garlic figured prominently everyday.

I have quoted a few paragraphs from Dr. Richard Beliveau’s book ‘Cooking with food that fight cancer’. I read the book sometime back and since then, I have been wacking the garlic’s head and afterward went around doing other things before paying attention to the lovely ’stinking rose’.

I would like to thank the lovely and fantastic Indira for giving me the opportunity to celebrate one of my favorite ingredients. And I would like to thank you all of you who have graciously participated in the event. I’m going to spend the next few weeks trying out your recipes. Thank you so very much friends.

Now lets feast ourselves.

Mansi from Fun and Food has written about the health benefits of garlic.

Rough n tough (Raw Garlic):

Goat Cheese with Garlic Greens, Parsley and Walnuts ~
from Bee and Jai of Jugalbandi

Lasnichi Chutney ~
from Meera of Enjoy Indian Food

Groundnut chutney ~

&

Groundnut Garlic powder ~
from Srivalli of Cooking 4 all Seasons

Garlic Raitha ~
from Sharadha of Choicest Healthy Recipes for Diabetes and Obesity

Basil Pesto Pasta ~
from Rathna of Asvadha

Garlic Milk ~

&

Date-Garlic ~
from Nangil Girl of Nangil Girl’s Adventures

Preparing Garlic, Four Ways ~
from Indira of Mahanandi

GARLIC IDLI PODI (GUN POWDER)WITH RAW GARLIC ~
from Renuka of Fusion

Garlic chutney and Idli Rava Khichdi ~
from Cham of Spice-club

15 Minute Pasta Salad ~
from Foody Guru of Few Minute Wonders

Toum - Lebanese Garlic Sauce/Mayonnaise ~
from me

Tzatziki, Greek Yogurt Sauce ~
from me

Gentle and fragrant (Cooked Garlic):

Vegetables in garlic butter ~
from Jia of My Kitchen and Beyond

Garlicky potato sev ~
from Shibani of Any one can cook

Easy Garlic Pickle ~
from Madhuram of egglesscooking.com

Paneer Fusion in Garlic Sauce ~
from Roma of Roma’s Space

Poondu(Garlic) Kuzhambu(Sambar) ~
from Sriranjini of To Indulgence…

Garlic Bread and Tomato-Basil Bruchetta ~
from Medhaa from Cook With Love

Lasuni Thecha ~
from Jan of Food with a Pinch of Love

Burnt Garlic and Zucchini Soup ~
from Maya of KonkanWorld

Garlic Aloo Masala Dosa ~
from Nags of For The Cook In Me

Garlic and Mushroom Masala ~
from Sharadha of Choicest Healthy Recipes for Diabetes and Obesity

Pallipalayam Chicken Varuval~
from Sarada of Cilantro

LASOON CHUTNEY (DRY GARLIC CHUTNEY) VADA PAO CHUTNEY ~
from Sukanya of Sukanya’s musings

Poondu milagai podi and Oven roasted Garlicky legumes ~
from Nirmala of Amma’s special

Spicy Herb Garlic Spread ~
from Priya of 365 Days of Pure Vegetarian

Veg balls in Garlic Sauce ~
from Sia of Monsoon Spice

Couscous ~
from Mandira of Ahaar

Lahsuni Naan ~
from Harini of T O N G U E T I C K L E R S……

Carrot&Tomato Soup ~
from Sushma of CookSpot

Broad Beans n Eggplant ~
from Siri of Siri’s Corner

Garlic Infused Ghee ~
from Indira of Mahanandi

Ragi Kudumulu with Garlic Ghee ~
from Indira of Mahanandi

Garlic Stir Fried Prawns ~
from Dee Gee of DG’s Blog

garlic chutney ~
from Vineela of Vineela’s Cuisine

Kadai Paneer ~
from Mythreyee of Paajaka Recipes

Baked Rigatoni with Garlic Marinara ~
from Mansi of Fun and Food

Garlic Pickle ~
from Renuka of Fusion

Garlic Zuchini Soup ~
from Homecooked of Homecooked

Poondu Kuzhambu ~
from Mythreyee of Paajaka Recipes

Garlic Pickle ~
from Pooja of My creative Ideas

Garlic Tamarind Gravy(Poondu Kara-Kuzhambu) ~
from Dhivya of Dhivya’s Cuisine

Stir Fried Beans with Garlic ~
from Dhivya of DK’s Culinery Bazaar

THICK GARLIC CURRY ~
from Lavi of home cook’s recipe’s

Spirali in Basil Pesto ~
Raaga of The Singing Chef

Roasted Garlic ~
from Linda of Out Of The Garden

garlic pepper rice ~
from Kalai of Samaithu Paarkalaam

Garlic Peanut Chutney Pudi ~
from Bhagyashri of Taste Buds

Sindhi Moong Dal ~
from Bhagyashri of Taste Buds

Poondu Rasam ~
from Fazeetha of Fazee’s Home Cooking

Simple rustic Pasta with garlic and broccoli ~
from me

Oven Roasted Fish ~
from me

I would like to once again thank all the participants. And Indira of Mahanandi, the brain behind Jihva for Ingredients.

Hope you guys had as much fun as I had (and not the computer and net problems.. )

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