Tuesday, March 5, 2013

Keep The Vampires....and Doctor Away

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I'm talking about garlic.  I enjoy cooking with garlic.  I always figure I can't go wrong with it, unless I burn it and that's for a completely different post.  Garlic, to me, represents the start to me cooking.  When I first met my husband, I knew how to make scrambled eggs, french toast and follow a recipe like it's no one's business.  Not much has changed since then.  I do, however, feel a little more comfortable playing around with how much of an ingredient I use in a recipe.

While grating garlic for yet another recipe, I wondered about garlic and where it comes from.  Here I am sharing some quick information that I learned about my beloved ingredient friend.

  • There are claims that garlic helps prevent heart disease, including atherosclerosis, high blood pressure, and high cholesterol, and also cancer.
  • Garlic also allegedly controls blood sugar levels.
  • Garlic is grown in every state except Alaska.
  • Gilroy, CA is best known as the "Garlic Capital of the World," and home of the annual Garlic Festival in July.  {Road trip!}
  • The United States produces 1.4% of the world's garlic {6th place}, with China in first place, growing 77% or 23 billion pounds of garlic per year.
  • "The sticky juice within the bulb cloves is used as an adhesive in mending glass and porcelain in China."
    Source of information
I hope this gives you a new appreciation of another kitchen utensil.  Speaking of which, here is a garlic press that I found that is made in the USA.
 
Karina
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