R Magazine, Ex-TeenArt_Issue 1_Authenticity Jun. 2015 | Page 28

GARLIC, WHITE OR BLACK:
VIRTUOUS CONDIMENT
Today, through the beauty, health and well-being section, the focus is on garlic, a vegetable that has a great number
of virtues

A

llium sativum, of its scientific name, the garlic originated from central Asia before being introduced to Ancient
Egypt where it got used for its culinary values and its seasoning the dishes.
The ancient Greeks called it the stinking rose because of the
shape of its flowers and the strong odor that characterizes it.
However, owing to its medicinal properties and its providing with physical strength and protection against diseases,
soldiers, wrestlers and athletes used to consume it in great
quantities.

Writing : Melle Édouard
Layout : Blacky Gyan
Translation : Abdoulaye Coulibaly

White or black garlic?
Uncooked or cooked, white garlic or black garlic can be used
for its numerous advantages. It’s one of the favorite foods
since many generations. However, black garlic is also used
in the preparation of some Asiatic beverages.
For those who don’t like the smell of garlic, adopt black garlic because he practically doesn’t let any odor, and its taste is
less pronounced almost sweeter than white garlic.
From a scientific point of view, black garlic is very interesting but given the fact that white garlic has a more important
quantity of allicine, the first one become less efficient. Moreover black garlic is not yet known everywhere on the earth.

Improve your health and well-being with traditional
white garlic.!
Garlic is well-known to be a powerful antibiotic.
Those who are not for pharmaceutical antibiotics, garlic may
be in many instances, a relief to their problems.
Adding that vegetable to your daily diet, it can help prevent
cardiovascular disorders, due to its lipopenic effects that help
Be careful to consume garlic moderately in cooked dishes. Removing
carefully the inner bulb responsible for digestive disorders may help
take advantages of theses benefits. Consuming it raw,by cons erving
the bulb and always in small quantity,it becomes a powerful natural
antibiotic. Four to five times per week is enough to fully benefit from
it. Does not worth having it in all the meals!
Then, add the crushed garlic to salads, soups, sauces, seasonings and
marinades to gather in its benefits for health.

reduce the serum lipid level. It also improves
blood flow by dilating the blood vessels.
Other therapeutic properties of garlic have
been proved par the modern medicine. In
fact, it is said to have antioxidant properties that protect the cells against aging and
an action against neurodegenrative diseases
such as Alzheimer’s disease. The sulfur compounds of allicin act to prevent cancer. Finally, it is a protecting agent against complica-