Cooked garlic preparation

Pedraza-Chaverri J, Medina-Campos ON, Avila-Lombardo R, Berenice Zuniga-Bustos A, Orozco-Ibarra M (2006) Reactive oxygen species scavenging capacity of different cooked garlic preparations. Life Sci 78(7) 761-770. doi 10.1016/J.lfs.2005.05.075... 

Fresh garlic may have some cardiovascular benefits, but it is unclear whether it lowers blood lipids or blood pressure as much as originally thought. Aged preparations and cooked garlic are likely to be less effective despite being better tolerated. 

Start your garlic preparation as in the previous sauteed spinach recipe, but don t bother to dry the leaves. Just dump the spinach into a large covered pot and cook it over a low heat. The moisture on the washed leaves will be enough to steam the spinach. 

Start by soaking the raisins in the gin or other spirits, making sure they re all covered. The longer they soak, the better. Prepare the cauliflower florets. Mix the oil, vinegar, and garlic. Boil the cauliflower in a shallow pan, barely covered with water. (Here s another opportunity to add V4 teaspoon of salt substitute to the water to include more potassium in your diet.) Cover the pan and cook the cauliflower for 3 to 4 minutes after the water comes to a boil, or... 

The possibilities are enormous. One case may be cited. In preparing a vegetable soup or stew, the cook may choose from a dozen vegetables, picking out whatever combination or quantity is needed for the particular dish wanted. Powdered onion, garlic, mint, peppers and other flavors are quickly available by the same method. Any quantity may be used whenever it is wanted. Home dehydration is only another step, and splendid results can be obtained by the proper equipment and the proper instructions. ... 

Femandez-Lopez et al., (2005) evaluated the antioxidant and antibacterial effect of orange and lemon extracts in cooked Swedish-style meatballs in comparison with rosemary and garlic extracts. They found that the application of citrus extracts and rosemary improved the acceptability of the product. Activity in a lard system was estabhshed for all the extracts and further determination of the development of rancidity measured as TBARS consistently showed that about 50% of rancidity can be controlled by the citrus preparations, while water-soluble and oil-soluble rosemary extracts were more effective, almost completely eliminating rancidity. They concluded that the apphcation of orange and lemon extracts could serve to control the development of rancidity and off-flavors, and could have additional effects such as water binding. 

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