Garlic as a Food which prevents Cancer?

Just recently I read a news release that says the American Institute for Cancer Research recommends foods that are plant based.

“Many people are beginning to realize there are foods you can splurge on and eat in moderation, and there are foods that you should consume on a regular basis because of their beneficial properties,” explains Enzo Febbraro, co-owner and executive chef of Washington D.C.-based D’Aqua Ristorante. “Whether dining out or eating at home, it’s usually pretty easy to incorporate some of them into your diet, once you know which ones are the anti-cancer powerhouses.”

So if eating on a regular basis –garlic, grapes, tomatoes, whole grains, veggies, beans, and berries–may reduce the chances of cancer, we not only owe it to ourselves but to our families.    

Garlic is an ingredient many people shy away from because they do not know enough about garlic.  Garlic is sold in bulbs, with about fifteen-twenty cloves. A recipe normally calls for one to four cloves.  So please, please, do not confuse bulbs and cloves. This is often discovered by people new to my cooking shows.

Preparing garlic has never been easier using a garlic press. With this tool there is no longer a need to peel or handle the garlic. There is no mess, once pressed, use a knife to scrape off the presed garlic that didn’t fall in the bowl or pan and then to remove the skin left in the press, use your knife’s tip to remove and throw in garbage. Simple and nice. 

If you add garlic at the beginning of the recipe, there will be a mild to no taste of garlic because garlic does mellow with cooking.  For those wanting a strong garlic taste, you would add the garlic toward the end of the cooking.  

Once you get used to cooking with garlic and understand when to add the garlic to the recipe, like myself, you will find yourself adding more than the recipe calls for.

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