Food Fact Fridays!
I love garlic. Anything I can put garlic into and get away with, I will. My husband will tell you that in the early months of our marriage he worried that garlic would show up in the pancakes or cookies. Unless I am baking, if it calls for salt, I reach for garlic salt. Two things I am never without; minced garlic in my fridge and garlic salt and powder in my spice cabinet.
An interesting bit of information I found is that China is the leading producer of garlic. The U.S. is number 5 on the top 10 list. For those who are curious, Italy was not on that list. Here’s a bit of trivia: garlic is grown in 49 of the 50 states. Alaska is the only state that does not grow garlic. The self-proclaimed “garlic capital” of the world is Gilroy, California where much of the garlic in the states is grown.
Garlic, kin to the onion, is pretty easy to grow, is very hardy, and is rarely attacked by pests and disease. For those of you who have a “green thumb” and grow your own vegetable gardens might consider planting garlic to protect your veggies. No. Not from vampires; from rabbits and moles. That’s good news for those who choose to stay organic and not use pesticides.
There are a lot of claims stating that garlic is very beneficial to the body. Supposedly it helps with lowering cholesterol, blood pressure, preventing cancer in the stomach; however, none of these claims were supported with clinical studies. In fact, some lab tests have proven that there was no evidence found to support the claim that consuming garlic or garlic supplements regularly will drop cholesterol. Just remember, you should always consult your physician before making adjustments to your diet or medication.
Garlic, while it might not be beneficial to your health, per say, it is beneficial to your tummy! Okay, well, maybe my tummy.
Hope you are having a great week and please, have a wonderful weekend!