Garlic and Ginger

cguttman said:

Hello,

I like to know if there have been any advances on identifying the health
benefits of garlic and ginger. I am aware that there have been many
studies showing that garlic and ginger improve various health
conditions, but it seems the compound that causes this effect has not
been identified yet.

If you could inform me what these compounds are and under what
conditions we can make the best of it, eg, is it beneficial to cook
garlic/ginger, should they be cut or crushed?

Thank you, Chris

Anytime you flavour real nutrient-dense whole-food with real nutrient-
dense whole-food flavouring enhancing foods and eat real food, you
benefit from it. That is, as opposed to flavouring highly processed
manufactured nutrient-deficient fake foods with highly processed
nutrient-deficient manufactured fake flavouring food.

Sure, I agree. I was hoping for a more specific answer though.
Chris

Tunderbar said:

cguttman said:

Hello,

I like to know if there have been any advances on identifying the health
benefits of garlic and ginger. I am aware that there have been many
studies showing that garlic and ginger improve various health
conditions, but it seems the compound that causes this effect has not
been identified yet.

If you could inform me what these compounds are and under what
conditions we can make the best of it, eg, is it beneficial to cook
garlic/ginger, should they be cut or crushed?

Thank you, Chris

Anytime you flavour real nutrient-dense whole-food with real nutrient-
dense whole-food flavouring enhancing foods and eat real food, you
benefit from it. That is, as opposed to flavouring highly processed
manufactured nutrient-deficient fake foods with highly processed
nutrient-deficient manufactured fake flavouring food.

cguttman said:

Sure, I agree. I was hoping for a more specific answer though.
Chris

Tunderbar said:

cguttman said:

Hello,

Quoted message said:

Quoted message said:

I like to know if there have been any advances on identifying the health
benefits of garlic and ginger. I am aware that there have been many
studies showing that garlic and ginger improve various health
conditions, but it seems the compound that causes this effect has not
been identified yet.

Quoted message said:

Quoted message said:

If you could inform me what these compounds are and under what
conditions we can make the best of it, eg, is it beneficial to cook
garlic/ginger, should they be cut or crushed?

Quoted message said:

Quoted message said:

Thank you, Chris

Quoted message said:

Anytime you flavour real nutrient-dense whole-food with real nutrient-
dense whole-food flavouring enhancing foods and eat real food, you
benefit from it. That is, as opposed to flavouring highly processed
manufactured nutrient-deficient fake foods with highly processed
nutrient-deficient manufactured fake flavouring food.- Hide quoted text -

- Show quoted text -

I don't think there is a more specific answer. I wasn't just being
trite. All this [censored] about how cinnamon or garlic, etc, being good for
you is silly, simply because they are used as flavourings in smaller
amounts. Who the hell will eat a half a teaspoon or a full teaspoon of
cinnamon for its good health effects? Or sit there and eat clove after
clove of garlic just for health reasons and no other reason.

Just eat real food and know that it is healthy for you. Enjoy the food
for what it is, good food, both in taste and in health.

Mhm. I do eat heaps of spices and many cloves a day.
I love it for flavouring, but as stated in my original post,
I like to know if I can nullify the health effect by cooking or not
cooking garlic or ginger.

The reason is I am asking is that processed food as opposed to
non-processed food can improve the effect on our health -- this seems
counter-intuitive for some. For example, dried chilli or dried spices
apparently increases the amount of antioxidants. Or cutting or crushing
garlic apparently mixes certain substances to release certain beneficial
antioxidants.

Whats your thought?

Chris

Tunderbar said:

cguttman said:

Sure, I agree. I was hoping for a more specific answer though.
Chris

Tunderbar said:

On May 1, 5:10 am, cguttman <[email hidden]> wrote:
> Hello,
> I like to know if there have been any advances on identifying the health
> benefits of garlic and ginger. I am aware that there have been many
> studies showing that garlic and ginger improve various health
> conditions, but it seems the compound that causes this effect has not
> been identified yet.
> If you could inform me what these compounds are and under what
> conditions we can make the best of it, eg, is it beneficial to cook
> garlic/ginger, should they be cut or crushed?
> Thank you, Chris
Anytime you flavour real nutrient-dense whole-food with real nutrient-
dense whole-food flavouring enhancing foods and eat real food, you
benefit from it. That is, as opposed to flavouring highly processed
manufactured nutrient-deficient fake foods with highly processed
nutrient-deficient manufactured fake flavouring food.- Hide quoted text -

- Show quoted text -

I don't think there is a more specific answer. I wasn't just being
trite. All this [censored] about how cinnamon or garlic, etc, being good for
you is silly, simply because they are used as flavourings in smaller
amounts. Who the hell will eat a half a teaspoon or a full teaspoon of
cinnamon for its good health effects? Or sit there and eat clove after
clove of garlic just for health reasons and no other reason.

Just eat real food and know that it is healthy for you. Enjoy the food
for what it is, good food, both in taste and in health.

cguttman said:

Mhm. I do eat heaps of spices and many cloves a day.
I love it for flavouring, but as stated in my original post,
I like to know if I can nullify the health effect by cooking or not
cooking garlic or ginger.

The reason is I am asking is that processed food as opposed to
non-processed food can improve the effect on our health -- this seems
counter-intuitive for some. For example, dried chilli or dried spices
apparently increases the amount of antioxidants. Or cutting or crushing
garlic apparently mixes certain substances to release certain beneficial
antioxidants.

Whats your thought?

Chris

Tunderbar said:

cguttman said:

Sure, I agree. I was hoping for a more specific answer though.
Chris

Quoted message said:

Quoted message said:

Tunderbar wrote:
> On May 1, 5:10 am, cguttman <[email hidden]> wrote:
>> Hello,
>> I like to know if there have been any advances on identifying the health
>> benefits of garlic and ginger. I am aware that there have been many
>> studies showing that garlic and ginger improve various health
>> conditions, but it seems the compound that causes this effect has not
>> been identified yet.
>> If you could inform me what these compounds are and under what
>> conditions we can make the best of it, eg, is it beneficial to cook
>> garlic/ginger, should they be cut or crushed?
>> Thank you, Chris
> Anytime you flavour real nutrient-dense whole-food with real nutrient-
> dense whole-food flavouring enhancing foods and eat real food, you
> benefit from it. That is, as opposed to flavouring highly processed
> manufactured nutrient-deficient fake foods with highly processed
> nutrient-deficient manufactured fake flavouring food.- Hide quoted text -
- Show quoted text -

Quoted message said:

I don't think there is a more specific answer. I wasn't just being
trite. All this [censored] about how cinnamon or garlic, etc, being good for
you is silly, simply because they are used as flavourings in smaller
amounts. Who the hell will eat a half a teaspoon or a full teaspoon of
cinnamon for its good health effects? Or sit there and eat clove after
clove of garlic just for health reasons and no other reason.

Quoted message said:

Just eat real food and know that it is healthy for you. Enjoy the food
for what it is, good food, both in taste and in health.- Hide quoted text -

- Show quoted text -

For one, I agree that food ought to be minimally processed, in
general. But some foods need some preparation for us to optimize them
as foods. Grains must be soaked, and sometimes fermented, for at least
24 hours to soften before we can use them for making flour and bread.
That was how bread was traditionally made. It improves the
digestibility greatly and improves the nutrition that we get out ot
it. Modern flours are not soaked, they are just ground to death.

Cooking hard veggies like carrots and potatoes, makes them easier to
digest and thus enables you to get more nourishment. To maximize the
nourishment we get from it, the veggies should be left skin-on and
steamed.

Insofar as garlic and ginger goes...

I think that roasting garlic will mellow the taste of the garlic and
you can eat it as a spread in larger quantities than you would raw, or
added to food and sauteed. That should significantly increase the
amounts of good nutrients that you can ingest from garlic. Or, some
people enjoy raw cloves of garlic with slices of cheese. Makes you
pretty pungent for a few days, but you do get to eat a lot of garlic
and should get all the benefits available from it.

With ginger, you can make ginger beer or ginger teas and get a good
shot from that. Or just add lots of fresh ginger to dishes that call
for ginger. I don't think that normal sauteeing will diminish its
nutritional value all that much.

Fat soluble vitamins will withstand heat well, while the water soluble
vitamins (vitamin C and the B's) will degrade with time and exposure
to light and heat. Make sure that whatever you eat that contains water
soluble vitamins (ie. produce) is as fresh as possible and don't
expose it to too much prolonged heat.

The sad thing is that most produce, including garlic and ginger, may
have lost most of its beneficial qualities by the time you purchase it
in the supermarket. Which is an excellent argument for gardening.