So much of the wonderful smell of something delicious when we are cooking come from the aromatic components of a recipe. There are quite a few “aromatics” that can give us both flavor and also stimulate our appetite, but we are going to focus on two, which are possibly the healthiest.
Garlic may arguably be the most recognizable smell in the world, but do we recognize it as one of the healthiest foods? Garlic adds flavor, sure, but it really adds so much more! Garlic has many healthful properties from promoting a healthy immune system to cancer-fighting agents to possibly reducing plaque in our arteries. It may also help keep our blood pressure in optimal levels, and reduce inflammation in our body.
While we utilize garlic in cooking, for centuries it was mainly used for medicinal purposes. Crushing or chewing a clove of garlic releases several of the compounds that are in the allicin and sulfur categories. These are absorbed through our digestive tract, and release the powerful health benefits. Garlic is full of beneficial antioxidants and nutrients, including vitamin C and selenium, which help to strengthen our immune system and has been studied to help protect against the common cold. There are many ongoing studies on garlic related to Alzheimer’s disease, osteoporosis and even detoxification of heavy metals.
A related cousin, the onion, is one of the most highly nutritious veggies we can eat for similar reasons as garlic, but onions are also impressive with blood sugar regulation. A good source of potassium, folate, Vitamin B6 and C, onions help our body properly regulate cellular function and organ function, both of which are important for proper blood sugar regulation, among other things. Like garlic, studies on onions are ongoing in many similar health categories, with promising results.
What does this mean for us? It means with the long list of benefits, including onions and garlic in our daily menu and food prep improves the nutritional punch and flavorful delight we get from a meal.
