National Garlic Day 2024 is on Friday, April 19, 2024: what are some interesting facts about garlic and onions?

Friday, April 19, 2024 is National Garlic Day 2024. Dietitians Online Blog: April 19 - National Garlic Day ... April 19 - National Garlic Day

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Garlic is believed to ward off heart disease, cancer, colds, and flu. The consumption of garlic lowers blood cholesterol levels. and reduces the buildup of plaque in the arteries.

It was even once used to treat acne, warts, and toothaches.

The psychological term for fear of garlic is alliumphobia.

The origin of National Garlic Day is unknown and it is not recorded in congressional or presidential proclamations.

Garlic is said to fight off evil spirits and keep vampires away.

If your garlic has sprouted, it is still usable although it has lost some of its flavor and health benefits.

The smell of garlic can be removed by running your hands under cold water while rubbing a stainless steel object.

Garlic is a member of the onion family which also includes leeks and shallots.

Its pungent flavor is due to a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense just after mincing.

The majority of garlic (90%) grown in the United States comes from California.

If your rose garden is being attacked by aphids, an excellent home remedy to get rid of them is to spritz the leaves and blooms with a mixture of crushed garlic and water.

When picking out garlic at the grocery store, choose firm, tight, heavy dry bulbs.

Garlic has been used to infuse vodka and as an ingredient to make cocktails.

Finally, to tie garlic into Wedding week here on the Sugar Network: at ancient Greek and Roman marriages the brides carried bouquets of garlic and other herbs instead of flowers.

Common onions are normally available in three colours: yellow, red, and white. Yellow onions, also called brown onions, are full-flavoured and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French onion soup its tangy sweet flavour. The red onion is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden colour and sweet flavour when sautéed.

While the large mature onion bulb is the onion most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as scallions.[8] When an onion is harvested after bulbing has begun but the onion is not yet mature, the plants are sometimes referred to as summer onions.[9]

Additionally, onions may be bred and grown to mature at smaller sizes. Depending on the mature size and the purpose for which the onion is used, these may be referred to as pearl, boiler, or pickler onions.[9] (However, true pearl onions are a different species.) Pearl and boiler onions may be cooked as a vegetable rather than an ingredient. Pickler onions are, unsurprisingly, often pickled.

Onion seed may be "sprouted", and the resulting sprouts used in salads, sandwiches, and other dishes. (See sprouting.)

Onions are available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms.

Onion powder is a spice used for seasoning in cooking. It is made from finely ground, dehydrated onions, mainly the pungent varieties of bulb onions, which causes the powder to have a very strong odour. Onion powder comes in a few varieties: white, yellow, red and toasted.

Have a pleasant day.

What about garlic?

As you can see from the information below, the benefits of taking fresh garlic cloves is only applicable if you crush or chew the garlic. The type of garlic (i.e. odorless) is considered as good as the real thing, but I disagree with that line of thinking. The best is always the original.

I have made garlic tea, using minced cloves, as a sore throat and cold remedy. The odorless garlic didn't help me.

Source 1:

Modern day research helps explain the broad applications of this "miracle" herb. Garlic bulbs contain the amino acid allicin. When crushed, allicin is released. This chemical element is the component that gives Garlic its strong odor and is responsible for the powerful pharmacological properties of the plant. One medium clove of Garlic can equal the antibacterial action equivalent to 1% penicillin.

Garlic also contains about 0.5% of a volatile oil that is composed of sulfur-containing compounds. Garlic's sulfur compounds, in addition to Selenium and Vitamins A and C containing compounds, make it a potent antioxidant, protecting cell membranes and DNA from damage and disease.

Although Garlic directly attacks bacteria and viruses, it also stimulates the body's natural defenses against foreign invaders. Garlic is reported to be more effective than penicillin against typhus disease, and works well against strep, staph bacteria, and the organisms responsible for cholera, dysentery and enteritis.

It is generally regarded as a preventative measure for colds, flu and other infectious diseases. Furthermore, scientific studies have shown that garlic stimulates the production of the liver's own detoxifying enzymes which neutralize carcinogens and other environmental toxins. It has also been used to rid the body of intestinal parasites and to treat digestive infections.

Researchers have been studying the anti-cancer properties of Garlic since the 1940's. It appears that the herb may prevent cells from turning cancerous by enhancing the body's mechanisms for removing toxic substances. Garlic's phytochemicals are believed to enhance immunity and the National Cancer Institute (January 1992) reported that people who ate the greatest amount of onions and garlic had the lowest incidence of stomach cancer. Other types of cancer have also been reported as lower.

Furthermore, garlic increases the activity of white blood cells and T-helper cells (natural killer cells), the cells that are central to the activity of the entire immune system.

Garlic supplements can improve many of the processes that can lead to cardiovascular disease. Garlic has been used as a blood thinner and anticoagulant to resolve blood clots and improve circulation. It has been shown to lower cholesterol while increasing the level of beneficial HDLs (high-density lipoproteins), the so-called good cholesterol.

Garlic has no side effects like those associated with cholesterol lowering drugs. (Take garlic for at least two or three months, as often in the first month or two cholesterol may actually slightly rise.) In addition, garlic compounds gently lower blood pressure by slowing the production of the body's own blood pressure raising hormones. At least seventeen clinical trials have shown that mild hypertension can be effectively managed with garlic.

Garlic has great value as a long-term dietary supplement, helping to maintain healthy circulation, balance blood sugar and pressure, reduce fat levels in the blood, and improve resistance to infection. It can be taken with conventional antibiotics to support their action and ward off side effects.

Garlic has also been used in treating upper respiratory infections (especially bronchitis), late-onset diabetes, urinary infections, acne, asthma, sinusitis, arthritis, and ulcers.

Part Used: Bulb or as odorless tablets.

Common Use: Good for virtually any disease or infection. Improves circulation, maintains healthy cholesterol and blood pressure levels. A natural antibiotic and immune system stimulant.

Source 2:

Using Garlic

In clinical studies, both raw and cooked garlic have shown health effects, although cooking destroys the ability of garlic to produce allicin. Most people prefer to take garlic in the more convenient forms of concentrated supplements, including tablets, capsules, and "perles" of garlic oil. Both dietary garlic and various garlic supplements have demonstrated effectiveness in clinical trials, but much more study may be needed to discover which is "best". Some reseachers believe that in order to provide the same benefits as fresh garlic, garlic tablets should be enteric coated so that important compounds are not destroyed by stomach acids.

Dosage:

In clinical studies, garlic tablets were effective at a dose of 600-900 mg per day of high-quality garlic powder.

The dose of aged garlic used in trials was 4 capsules (a total of 4 ml) per day.

The dose of garlic oil "perles" used in a recent study showing cholesterol-lowering effects was 10 mg per day, equivalent to 3-4 grams or 1 moderate size fresh clove.

Important Note:

Garlic supplements vary considerably in strength. Some manufacturers make specific claims about the allicin-yield or the amount of allicin-releasing potential of their extracts. If in doubt, ask the manufacturer for substantiation of the benefits of the dosage they recommend for their product. The health benefits of garlic are associated with regular and long-term use. Garlic and other herbs should be used as part of an overall health-promoting strategy that includes proper diet, exercise, and risk-reduction.

Serious medical conditions (such as active heart disease) are not appropriate for self-diagnosis or self-medication and require the supervision of a qualified health care provider. Consult your doctor, educate yourself, and use caution when practicing self-care.

What is the folklore/legion about Garlic?

Theres the whole 'garlic keeps away vampires' thing. The example you gave could be very true.

Garlic, as an herb, is very effective. Here's some info

Garlic is a member of the onion family and is nature's most versatile medicinal plant. Garlic has been used all over the world for thousands of years for a wide range of conditions. It has been prized since the first records of civilization for its uses in treating wounds, infections, tumors, and intestinal parasites.

Modern scientists in numerous clinical trials have concluded that Garlic lowers cholesterol, lowers blood pressure, thins the blood (which reduces your risk of heart attack and stroke) and fights bacteria like an antibiotic.

Garlic is a potent antioxidant that has been found to inhibit tumor cell formation and is currently being studied by the National Cancer Institute. It may be effective in fighting stomach, skin and colon cancer.

Though it is best know as a culinary herb and vampire retardant, the medicinal benefits and claims for garlic have awarded it the name "Wonder Drug among all herbs".

Modern day research helps explain the broad applications of this "miracle" herb. Garlic bulbs contain the amino acid allicin. When crushed, allicin is released. This chemical element is the component that gives Garlic its strong odor and is responsible for the powerful pharmacological properties of the plant. One medium clove of Garlic can equal the antibacterial action equivalent to 1% penicillin.

Garlic also contains about 0.5% of a volatile oil that is composed of sulfur-containing compounds. Garlic's sulfur compounds, in addition to Selenium and Vitamins A and C containing compounds, make it a potent antioxidant, protecting cell membranes and DNA from damage and disease.

Although Garlic directly attacks bacteria and viruses, it also stimulates the body's natural defenses against foreign invaders. Garlic is reported to be more effective than penicillin against typhus disease, and works well against strep, staph bacteria, and the organisms responsible for cholera, dysentery and enteritis.

It is generally regarded as a preventative measure for colds, flu and other infectious diseases. Furthermore, scientific studies have shown that garlic stimulates the production of the liver's own detoxifying enzymes which neutralize carcinogens and other environmental toxins. It has also been used to rid the body of intestinal parasites and to treat digestive infections.

Researchers have been studying the anti-cancer properties of Garlic since the 1940's. It appears that the herb may prevent cells from turning cancerous by enhancing the body's mechanisms for removing toxic substances. Garlic's phytochemicals are believed to enhance immunity and the National Cancer Institute (January 1992) reported that people who ate the greatest amount of onions and garlic had the lowest incidence of stomach cancer. Other types of cancer have also been reported as lower.

Furthermore, garlic increases the activity of white blood cells and T-helper cells (natural killer cells), the cells that are central to the activity of the entire immune system.

Garlic supplements can improve many of the processes that can lead to cardiovascular disease. Garlic has been used as a blood thinner and anticoagulant to resolve blood clots and improve circulation. It has been shown to lower cholesterol while increasing the level of beneficial HDLs (high-density lipoproteins), the so-called good cholesterol.

Garlic has no side effects like those associated with cholesterol lowering drugs. (Take garlic for at least two or three months, as often in the first month or two cholesterol may actually slightly rise.) In addition, garlic compounds gently lower blood pressure by slowing the production of the body's own blood pressure raising hormones. At least seventeen clinical trials have shown that mild hypertension can be effectively managed with garlic.

Garlic has great value as a long-term dietary supplement, helping to maintain healthy circulation, balance blood sugar and pressure, reduce fat levels in the blood, and improve resistance to infection. It can be taken with conventional antibiotics to support their action and ward off side effects.

Garlic has also been used in treating upper respiratory infections (especially bronchitis), late-onset diabetes, urinary infections, acne, asthma, sinusitis, arthritis, and ulcers.

Part Used: Bulb or as odorless tablets.

Common Use: Good for virtually any disease or infection. Improves circulation, maintains healthy cholesterol and blood pressure levels. A natural antibiotic and immune system stimulant.

Care: A perennial bulb that grows in warm climates worldwide. Prefers rich soil and full sun.