𝑴𝒆𝒅𝒊𝒕𝒆𝒓𝒓𝒂𝒏𝒆𝒂𝒏 𝒔𝒂𝒖𝒕𝒆́𝒆𝒅
Let’s first reflect on those healthy foods that belong to our culture and that we can easily find. In this first episode we will deal with one of the bases of Mediterranean sautéed: the garlic.
𝑮𝒂𝒓𝒍𝒊𝒄 𝒊𝒔 𝒂 𝒏𝒂𝒕𝒖𝒓𝒂𝒍 𝒂𝒏𝒕𝒊𝒃𝒊𝒐𝒕𝒊𝒄
What is garlic good for? Practically everything. It helps stabilize blood circulation and pressure, preventing cardiovascular disorders, diabetes and cholesterol. It facilitates good digestion, fights loss of appetite, keeps the liver and bladder functioning perfectly.
Garlic is therefore one of the healthiest foods ever: it is good for the heart and blood pressure. It is considered a natural antibiotic and fights LDL, i.e. bad cholesterol. Garlic contains Allicin, which is an anti-tumor enzyme that becomes even more effective when exposed to air.
𝑮𝒂𝒓𝒍𝒊𝒄, 𝒊𝒕 𝒄𝒐𝒎𝒆𝒔 𝒊𝒏 𝒂𝒍𝒍 𝒄𝒐𝒍𝒐𝒓𝒔
𝓦𝓱𝓲𝓽𝓮 𝓰𝓪𝓻𝓵𝓲𝓬: it is the most common variety and the strongest from an aromatic point of view. It has two PDO types, Polesano garlic with a more delicate aroma and Voghiera garlic with a sweeter aroma.
𝓟𝓲𝓷𝓴 𝓰𝓪𝓻𝓵𝓲𝓬: has a delicate flavor and is best used raw. Compared to white garlic it has a shorter shelf life. Primaticcio garlic and Vessalico garlic belong to this variety.
𝓡𝓮𝓭 𝓰𝓪𝓻𝓵𝓲𝓬: stands out for its color and a particularly intense flavour, which tends towards spiciness. Furthermore, compared to white and pink garlic, it has a smaller bulb. Many types of garlic grown in Italy belong to this variety, among the most famous: Nubia garlic which has received the Slow Food presidium, Sulmona garlic and Maremmano garlic.
𝓑𝓵𝓪𝓬𝓴 𝓰𝓪𝓻𝓵𝓲𝓬: coming from the east. It is obtained from the fermentation and subsequent oxidation of white garlic bulbs, this process gives the cloves their typical black color and soft consistency. It has a delicate flavor and good digestibility.
𝑬𝒂𝒕 𝒊𝒕 𝒆𝒗𝒆𝒓𝒚 𝒅𝒂𝒚, 𝒑𝒓𝒆𝒇𝒆𝒓𝒂𝒃𝒍𝒚 𝒓𝒂𝒘!
With the regular intake of this food, where it is not contraindicated, important health benefits are obtained. Even raw? Yes, eating garlic every day (one or two cloves a day, preferably raw) will support our cardiovascular system and help keep total cholesterol levels low. Especially in the winter period, when we are more susceptible to colds, we will be able to get sick less, thanks to the vitamin C content and antioxidant compounds. It will strengthen our immune system and, thanks to its antibacterial action, it can partly protect us from bacterial infections.
𝓢𝓶𝓮𝓵𝓵 𝓸𝓯 𝓖𝓪𝓻𝓵𝓲𝓬?
Mint, basil, sage and parsley prove capable of eliminating the smell of garlic, by virtue of their natural scent but also of chlorophyll. However, it is recommended to chew them for at least 5 minutes, otherwise valid results will not be obtained. Anise seeds are also perfect.