Garlic is great for The Kaufmann Diet because of it’s anti-fungal properties; let’s look at the different varieties of garlic available.
Garlic has a wide variety of known health benefits, but one of the key health benefits of garlic is its potent antimicrobial properties. It contains a compound called allicin, which has been found to have antibacterial, anti-fungal, and antiviral effects. Regular consumption of garlic can help in fighting off infections and boosting the immune system, and it is heavily encouraged for those on The Kaufmann Diet.
Of course, garlic has some other key benefits, too:
- Studies have shown that garlic can help lower blood pressure by relaxing blood vessels and reducing the formation of blood clots. It also helps in lowering LDL (bad) cholesterol levels while increasing HDL (good) cholesterol levels, thus reducing the risk of heart disease and stroke.
- Garlic possesses antioxidant properties that can protect the body against oxidative damage caused by free radicals. Antioxidants help in preventing chronic diseases and reducing the risk of certain cancers. Research suggests that garlic may be particularly beneficial in reducing the risk of stomach and colorectal cancers.
- Garlic also has anti-inflammatory properties that can help in reducing inflammation in the body. Chronic inflammation is associated with various health problems, including arthritis and certain types of cancers. By incorporating garlic into your diet, you can potentially reduce inflammation.
- Garlic has been linked to improved digestion and gut health. It acts as a prebiotic, promoting the growth of beneficial bacteria in the gut, which aids in digestion and nutrient absorption. Garlic may also help in relieving symptoms of gastrointestinal disorders like bloating and diarrhea.
Including garlic in your Kaufmann Diet is a no brainier. Use it to season foods, in sauces, dips, or even juice it with other foods like carrots and greens to concentrate its anti-fungal potency. There are many different types of garlic, each with their own unique flavor profile. This is a brief introduction to the varieties of garlic.
- Softneck Garlic: Softneck garlic is the most common variety found in supermarkets. It has a mild, slightly sweet flavor and a long shelf life. Three varieties of soft neck garlic include, artichoke garlic, silverskin garlic and Middle Eastern garlic.
- Hardneck Garlic: Hardneck garlic varieties have a stiff central stalk or “scape” that emerges from the bulb. They typically have fewer cloves than softneck varieties but offer a stronger, more robust flavor. Hardneck garlic is favored by chefs for its complex taste profiles and is commonly used in roasting and grilling. The varieties of hardneck garlic include purple stripe, glazed purple stripe, marbled purple stripe, porcelain, Rocambole, Asiatic, and Creole. There are many sub varieties of these types of garlic.
- Elephant Garlic: Despite its name, elephant garlic is not a true garlic but rather a close relative of the leek. It produces large bulbs with fewer cloves and has a milder taste compared to regular garlic. Elephant garlic is often used as a substitute when a subtle garlic flavor is desired.
- Black Garlic: Black garlic undergoes an aging process that transforms regular garlic cloves into dark, sweet, and sticky bulbs. It has a rich, caramelized flavor with hints of balsamic vinegar and molasses. Black garlic is prized for its umami taste and is used in various gourmet dishes and sauces. Some varieties can be made with yeast, and these should be avoided on The Kaufmann Diet.
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