WEBVTT

1
00:00:00.160 --> 00:00:04.040
<v Speaker 1>Let's get into garlic. Shallowis let's talk garlic today. Throughout

2
00:00:04.080 --> 00:00:07.120
<v Speaker 1>the program, I'm gonna show you a couple of tips

3
00:00:07.120 --> 00:00:10.199
<v Speaker 1>and tricks for roasting and different things to do with garlic,

4
00:00:10.240 --> 00:00:13.119
<v Speaker 1>but I wanted to start with just some facts about garlic.

5
00:00:13.320 --> 00:00:18.239
<v Speaker 1>You know, what exactly is garlic? Uh? You know, you

6
00:00:18.280 --> 00:00:22.359
<v Speaker 1>see it like cartoons or movies, people hanging you know,

7
00:00:22.679 --> 00:00:25.320
<v Speaker 1>multiple bulbs hanging down in the kitchen. I've never done that,

8
00:00:25.800 --> 00:00:27.640
<v Speaker 1>but I do like garlic and I have it in

9
00:00:27.640 --> 00:00:33.719
<v Speaker 1>the house constantly all the time because it's quintessential to cooking.

10
00:00:34.719 --> 00:00:39.840
<v Speaker 1>It's actually part of the onion family. It's also you know,

11
00:00:39.960 --> 00:00:44.320
<v Speaker 1>related to leagues and scallions, chives, that type of thing.

12
00:00:44.799 --> 00:00:48.240
<v Speaker 1>But unlike its cousins, garlic bulbs are made up of

13
00:00:48.359 --> 00:00:53.359
<v Speaker 1>smaller pieces. They're called cloves, and it is this bunch

14
00:00:53.520 --> 00:00:57.159
<v Speaker 1>of those cloves that come together to make the garlic bulb.

15
00:00:58.280 --> 00:01:02.479
<v Speaker 1>And it just has so many different properties, including some

16
00:01:02.520 --> 00:01:06.480
<v Speaker 1>studies that tie it to medical benefits as well. So

17
00:01:06.640 --> 00:01:11.359
<v Speaker 1>even though they sound similar, wi old garlic and elephant

18
00:01:11.359 --> 00:01:14.040
<v Speaker 1>and garlic aren't the same thing. Elephant garlic is actually

19
00:01:14.079 --> 00:01:17.879
<v Speaker 1>more like a leak in disguise. It's a little different.

20
00:01:18.359 --> 00:01:25.120
<v Speaker 1>So why does garlic smell so pungent on its own?

21
00:01:26.319 --> 00:01:28.439
<v Speaker 1>When you get it in a ball? Not much there,

22
00:01:29.760 --> 00:01:33.319
<v Speaker 1>you know, But the moment you peel it, you chop it,

23
00:01:34.120 --> 00:01:40.319
<v Speaker 1>or you crush it, it releases these sulfur compounds. And

24
00:01:40.359 --> 00:01:44.959
<v Speaker 1>that's what gives garlic that signature kick, that flavor that

25
00:01:45.040 --> 00:01:51.480
<v Speaker 1>can't be replicated by anything else, and it's just magical. Now,

26
00:01:51.519 --> 00:01:54.920
<v Speaker 1>I'm sure there's people that don't like garlic, but it

27
00:01:55.040 --> 00:01:57.959
<v Speaker 1>is one of those flavors and one of those smells

28
00:01:58.640 --> 00:02:02.319
<v Speaker 1>that if you just throw garlic in a pan of

29
00:02:03.840 --> 00:02:09.879
<v Speaker 1>hot olive oil or something, it just immediately onions the

30
00:02:09.919 --> 00:02:13.280
<v Speaker 1>same thing. They just make the house smell delicious and

31
00:02:13.360 --> 00:02:17.680
<v Speaker 1>like something wonderful is about to be made. Cooking will

32
00:02:17.680 --> 00:02:24.000
<v Speaker 1>tone those flavors down a bit. And you know, some people,

33
00:02:24.639 --> 00:02:28.280
<v Speaker 1>it gets pretty intense in your mouth. And some people

34
00:02:28.280 --> 00:02:31.840
<v Speaker 1>don't like the garlic breath. The way it mixes with

35
00:02:31.879 --> 00:02:34.840
<v Speaker 1>your own breath can be nasty. Some people say you

36
00:02:34.879 --> 00:02:38.479
<v Speaker 1>can chomp on a mint leaf or an apple slice

37
00:02:38.680 --> 00:02:41.879
<v Speaker 1>or some lettuce after a garlic meal. We know through

38
00:02:42.039 --> 00:02:46.120
<v Speaker 1>a lot of studies that what our friends at Zelmons

39
00:02:46.159 --> 00:02:51.120
<v Speaker 1>have taught us, and that is clinically tested to beat

40
00:02:51.159 --> 00:02:54.319
<v Speaker 1>the crap out of garlic breath and things like that,

41
00:02:54.560 --> 00:02:58.280
<v Speaker 1>so onion breath because it's really attacking it with that

42
00:02:58.360 --> 00:03:02.280
<v Speaker 1>parsley seed oil. Where did garlic come from? This is

43
00:03:02.319 --> 00:03:04.400
<v Speaker 1>one of those things that you can trace it back,

44
00:03:04.719 --> 00:03:07.960
<v Speaker 1>but no one's really sure where it first showed up.

45
00:03:08.080 --> 00:03:13.199
<v Speaker 1>Experts think it probably started in Central Asia. People in

46
00:03:13.199 --> 00:03:17.479
<v Speaker 1>India and Egypt were already farming it over five thousand

47
00:03:17.560 --> 00:03:20.960
<v Speaker 1>years ago, so that's a long time to trace back

48
00:03:20.960 --> 00:03:24.360
<v Speaker 1>when you consider, you know, humans in this state or

49
00:03:24.560 --> 00:03:29.719
<v Speaker 1>go back what ten thousand years history wise, so makes

50
00:03:29.759 --> 00:03:33.240
<v Speaker 1>garlic one of the earliest crops in human history. Eventually

51
00:03:33.240 --> 00:03:35.960
<v Speaker 1>it made its way to China and then you get

52
00:03:36.000 --> 00:03:39.639
<v Speaker 1>southern Europe and today all the garlic in the US

53
00:03:39.680 --> 00:03:43.919
<v Speaker 1>comes from California, so we have a lot of garlic here.

54
00:03:44.400 --> 00:03:48.039
<v Speaker 1>Garlic in ancient times was all over the place as well.

55
00:03:48.080 --> 00:03:50.639
<v Speaker 1>Back in the day, garlic was a big deal. The

56
00:03:50.680 --> 00:03:55.400
<v Speaker 1>Greeks even gave it as an offering to their gods

57
00:03:57.039 --> 00:04:03.199
<v Speaker 1>and stuff like that. The father of medicine and the

58
00:04:03.960 --> 00:04:06.479
<v Speaker 1>you know, the birth of the hippocritic oath and all

59
00:04:06.520 --> 00:04:10.280
<v Speaker 1>of that used it to treat parasites, help with digestion.

60
00:04:11.680 --> 00:04:14.240
<v Speaker 1>Romans loved garlic too. They used to it both as

61
00:04:14.280 --> 00:04:19.000
<v Speaker 1>a seasoning and a remedy for things, so tuberculosis fevers.

62
00:04:19.079 --> 00:04:21.920
<v Speaker 1>Some even believe rubbing a mix of garlic juice and

63
00:04:22.040 --> 00:04:25.920
<v Speaker 1>thyme on your skin could protect you from snake bites.

64
00:04:26.439 --> 00:04:29.920
<v Speaker 1>Don't know if that's true. I that's not what I

65
00:04:29.959 --> 00:04:33.360
<v Speaker 1>would That's not what I bet a snake bite on. Personally.

66
00:04:33.720 --> 00:04:37.920
<v Speaker 1>It's Garlic Day, so I'm gonna be talking a lot

67
00:04:37.920 --> 00:04:42.800
<v Speaker 1>about garblic today because garlic is fantastic. It is just

68
00:04:45.279 --> 00:04:48.120
<v Speaker 1>it is just one of those ingredients that is quintessential

69
00:04:48.199 --> 00:04:52.360
<v Speaker 1>to the smells of a kitchen and one of those

70
00:04:52.399 --> 00:04:55.199
<v Speaker 1>things that the minute I smell it, I just you know,

71
00:04:55.240 --> 00:04:57.920
<v Speaker 1>you start to salivate and think, ooh, something good is

72
00:04:57.959 --> 00:05:02.319
<v Speaker 1>being made, something good is being made, and it just

73
00:05:02.800 --> 00:05:05.439
<v Speaker 1>is a magical ingredient. So we're kind of doing our

74
00:05:05.519 --> 00:05:09.560
<v Speaker 1>nod to that today and all the goodness it brings,

75
00:05:09.560 --> 00:05:12.800
<v Speaker 1>so fighting colds, plagues, and more. Let's look at some

76
00:05:12.879 --> 00:05:15.319
<v Speaker 1>of the things that have been said or done throughout

77
00:05:15.319 --> 00:05:18.480
<v Speaker 1>the centuries of people believing that it has medicinal purposes,

78
00:05:18.480 --> 00:05:24.800
<v Speaker 1>and then we'll get into what science says about that. Currently. Okay,

79
00:05:24.800 --> 00:05:27.199
<v Speaker 1>so fighting colds and the plagues and all that stuff.

80
00:05:27.240 --> 00:05:30.439
<v Speaker 1>In England, people used to mix garlic with honey. Now

81
00:05:30.680 --> 00:05:39.000
<v Speaker 1>honey has antibiotic I think that's what now disinfectant, No antibacterial,

82
00:05:39.079 --> 00:05:42.959
<v Speaker 1>That's what I'm looking for, antibacterial properties. As a matter

83
00:05:43.000 --> 00:05:49.000
<v Speaker 1>of fact, hot honey has been used and honey has

84
00:05:49.040 --> 00:05:54.680
<v Speaker 1>been used for bullet woans in the trenches and has

85
00:05:54.759 --> 00:05:58.680
<v Speaker 1>its own power to it. So mixing garlic with honey

86
00:05:58.720 --> 00:06:03.639
<v Speaker 1>and sometimes alcohol treat colds, stomach bugs, things like that.

87
00:06:04.079 --> 00:06:08.199
<v Speaker 1>During the plague outbreak in France in seventeen twenty, many

88
00:06:08.639 --> 00:06:11.680
<v Speaker 1>folks believe garlic saved hundreds of lives. Even into the

89
00:06:11.759 --> 00:06:17.480
<v Speaker 1>nineteen hundreds, people or garlic nex next lists to guard

90
00:06:17.519 --> 00:06:21.240
<v Speaker 1>against illnesses like the flu. I don't think that does anything,

91
00:06:21.399 --> 00:06:24.639
<v Speaker 1>but you know you're desperate, You going to try something now.

92
00:06:24.639 --> 00:06:28.600
<v Speaker 1>The garlic necklace makes me think about vampires. And we've

93
00:06:28.600 --> 00:06:33.279
<v Speaker 1>all heard the stories in movies and writings that con

94
00:06:33.360 --> 00:06:38.199
<v Speaker 1>continue to push this narrative of garlic scaring away vampires.

95
00:06:39.480 --> 00:06:46.879
<v Speaker 1>That ties back to an actual ingredient that is found

96
00:06:47.800 --> 00:06:54.399
<v Speaker 1>a chemical reaction, a compound inside garlic that shows itself

97
00:06:54.680 --> 00:07:02.639
<v Speaker 1>and multiplies in its robustness and potency when it's exposed

98
00:07:02.680 --> 00:07:10.160
<v Speaker 1>to oxygen. So the minute you peel garlic and I

99
00:07:10.279 --> 00:07:15.959
<v Speaker 1>got it, smash it, any of those things, then you

100
00:07:16.040 --> 00:07:20.399
<v Speaker 1>get something called alison. I suppose it could be pronounced

101
00:07:20.920 --> 00:07:23.480
<v Speaker 1>Allison as well, but alas in a L L I

102
00:07:23.720 --> 00:07:27.240
<v Speaker 1>C I N is always how I've pronounced it. Compound

103
00:07:27.319 --> 00:07:33.800
<v Speaker 1>gives garlic its intense smell in medieval Slavic countries, and

104
00:07:33.839 --> 00:07:36.800
<v Speaker 1>that's where a lot of the vampire tales began. That's

105
00:07:36.839 --> 00:07:41.120
<v Speaker 1>their origin. Garlic was thought off to ward thought to

106
00:07:41.160 --> 00:07:44.879
<v Speaker 1>ward off evil spirits. Since people all used it to

107
00:07:44.920 --> 00:07:47.959
<v Speaker 1>fight diseases and you know all that that, it kind

108
00:07:47.959 --> 00:07:52.759
<v Speaker 1>of makes sense. It became this vampire repellent, which stinks

109
00:07:52.839 --> 00:07:55.680
<v Speaker 1>because you know, as a vampire you live all that time.

110
00:07:55.800 --> 00:08:01.319
<v Speaker 1>You think you want to jump into some Italian food. Yeah, right,

111
00:08:02.079 --> 00:08:05.480
<v Speaker 1>as a vampire, doesn't that bug you? It really does,

112
00:08:05.519 --> 00:08:08.920
<v Speaker 1>And I'm glad that you're bringing awareness to it. Finally, Well,

113
00:08:08.959 --> 00:08:14.000
<v Speaker 1>you know what, the vampophobics that are out there don't

114
00:08:14.040 --> 00:08:17.040
<v Speaker 1>like me to talk about these things. I know, but

115
00:08:18.480 --> 00:08:24.680
<v Speaker 1>I am all for the blood and biting and fang banging.

116
00:08:24.800 --> 00:08:26.759
<v Speaker 1>But it's because of all of that that I can

117
00:08:26.800 --> 00:08:29.560
<v Speaker 1>only come out at nighttime. You know. Yeah, it's just

118
00:08:29.720 --> 00:08:33.320
<v Speaker 1>that right. I know. That's why you are sitting in

119
00:08:33.320 --> 00:08:37.720
<v Speaker 1>the dark in our news room every weekend. I appreciate it.

120
00:08:37.879 --> 00:08:41.279
<v Speaker 1>So how to store garlic like a pro? This is

121
00:08:41.360 --> 00:08:44.600
<v Speaker 1>key for cooking. You can buy garlic. You look for

122
00:08:44.639 --> 00:08:47.759
<v Speaker 1>the bulbs that are plump, tightly wrapped in their skin.

123
00:08:48.320 --> 00:08:51.720
<v Speaker 1>I want some resistance there. Skip any that are sprouting.

124
00:08:52.000 --> 00:08:54.799
<v Speaker 1>You don't want them sprouting or have mold. Obviously they're

125
00:08:54.840 --> 00:08:57.080
<v Speaker 1>past the prime. You don't want that. Store your garlic

126
00:08:57.120 --> 00:09:01.639
<v Speaker 1>in a cool, dark place, just like Andrew Caravella, and

127
00:09:01.720 --> 00:09:06.000
<v Speaker 1>with some airflow like a pantry, and it'll last months,

128
00:09:06.759 --> 00:09:09.480
<v Speaker 1>you know, best flavor and health benefits. Try and use

129
00:09:09.519 --> 00:09:11.840
<v Speaker 1>it within a week, but a last month in there.

130
00:09:12.320 --> 00:09:15.600
<v Speaker 1>So what makes garlic good for you? So that's smelly

131
00:09:15.639 --> 00:09:21.039
<v Speaker 1>oil we were talking about alison or alison is actually

132
00:09:21.080 --> 00:09:26.639
<v Speaker 1>packed with antibacterial power. Garlic also has other you know,

133
00:09:26.679 --> 00:09:34.159
<v Speaker 1>like forty other beneficial compounds flavonoids, selenium, gosh, just tons

134
00:09:34.159 --> 00:09:37.159
<v Speaker 1>of it. So experts think that it's the mix of

135
00:09:37.240 --> 00:09:41.240
<v Speaker 1>all of these that gives garlic its health boosting reputation.

136
00:09:41.519 --> 00:09:45.039
<v Speaker 1>So how might garlic help your health. Now, keep in

137
00:09:45.120 --> 00:09:47.840
<v Speaker 1>mind a lot of studies they continue to do studies

138
00:09:48.000 --> 00:09:53.960
<v Speaker 1>on this and the compounds in the food. The foods

139
00:09:54.039 --> 00:09:59.559
<v Speaker 1>are the first medicine. These are extracts from foods, extracts

140
00:09:59.559 --> 00:10:03.879
<v Speaker 1>from play, These were the first medicines. And so learning

141
00:10:04.080 --> 00:10:07.720
<v Speaker 1>about food as medicine, you know, as your first medicine,

142
00:10:08.720 --> 00:10:12.240
<v Speaker 1>is something that I encourage you to find out more about. Now,

143
00:10:12.679 --> 00:10:16.200
<v Speaker 1>there's limitations to these things. And I am a Western

144
00:10:16.240 --> 00:10:19.360
<v Speaker 1>medicine guy, which means I do believe in the power

145
00:10:19.399 --> 00:10:23.120
<v Speaker 1>of Western medicine and the intellect that went into it.

146
00:10:24.159 --> 00:10:29.519
<v Speaker 1>But I think that also our medical doctors learn don't

147
00:10:29.600 --> 00:10:35.639
<v Speaker 1>learn as much as they should about food. I mean

148
00:10:35.679 --> 00:10:38.000
<v Speaker 1>they'll tell you to eat less or don't have this

149
00:10:38.120 --> 00:10:40.320
<v Speaker 1>type of food, or less red meat and things like that.

150
00:10:40.559 --> 00:10:44.000
<v Speaker 1>Those are the simple ones, but obviously there's other things

151
00:10:44.000 --> 00:10:47.600
<v Speaker 1>to be learned and understood about them. Some doctors know

152
00:10:47.720 --> 00:10:50.919
<v Speaker 1>it because they're interested in food, but otherwise I don't

153
00:10:50.919 --> 00:10:53.960
<v Speaker 1>think it's part of the curriculum the way it should be.

154
00:10:54.360 --> 00:10:57.919
<v Speaker 1>Just my two cents. So there's a lot that suggests

155
00:10:58.039 --> 00:11:03.000
<v Speaker 1>that garlic is good for heart health, might lower cholesterol,

156
00:11:03.320 --> 00:11:08.600
<v Speaker 1>might lower blood pressure, prevent clots, keep your arteries flexible,

157
00:11:09.039 --> 00:11:11.120
<v Speaker 1>and there's even talk that it could help reduce your

158
00:11:11.200 --> 00:11:14.559
<v Speaker 1>risk of stroke. Again, these are things you should talk

159
00:11:14.639 --> 00:11:17.600
<v Speaker 1>to your doctor about. I am not a doctor, but

160
00:11:18.039 --> 00:11:22.720
<v Speaker 1>poking around and doing research is my thing. And of

161
00:11:22.799 --> 00:11:25.919
<v Speaker 1>course none of these things are a substitute for medication.

162
00:11:26.720 --> 00:11:29.360
<v Speaker 1>Even you know, I was talking about zelmens. Okay, So

163
00:11:29.440 --> 00:11:33.519
<v Speaker 1>the active ingredient in zelmens that make it different is

164
00:11:33.559 --> 00:11:36.879
<v Speaker 1>the partially seed oil. Right. Well, I've had conversations with

165
00:11:36.960 --> 00:11:40.960
<v Speaker 1>Anthony and Jared about this. Well, okay, so what is it,

166
00:11:41.399 --> 00:11:44.759
<v Speaker 1>you know, for you go back centuries and you can

167
00:11:44.840 --> 00:11:48.120
<v Speaker 1>find out that in Rome, you know, partially's always been

168
00:11:48.240 --> 00:11:52.039
<v Speaker 1>something that you've had on food to freshen your breath,

169
00:11:52.120 --> 00:11:57.679
<v Speaker 1>so people would chew on it. However, the concentration, the dose,

170
00:11:57.799 --> 00:12:00.639
<v Speaker 1>for lack of a better term then that you have

171
00:12:00.720 --> 00:12:02.799
<v Speaker 1>to have and the quality you have to have to

172
00:12:02.919 --> 00:12:08.440
<v Speaker 1>do it in small capsules is different. So in other words,

173
00:12:09.480 --> 00:12:13.759
<v Speaker 1>the amount that you need of a particular item for

174
00:12:14.639 --> 00:12:18.360
<v Speaker 1>medicinal purposes is something different. So I'm not sure what

175
00:12:18.440 --> 00:12:21.519
<v Speaker 1>all that is, but of course it's no substitute for medication,

176
00:12:22.679 --> 00:12:26.559
<v Speaker 1>but it could be a great accoutrement if you will,

177
00:12:27.200 --> 00:12:30.360
<v Speaker 1>So Garlic might also help regulate blood sugar levels for

178
00:12:30.440 --> 00:12:35.960
<v Speaker 1>people with diabetes diabetes, and these are all things that

179
00:12:36.000 --> 00:12:40.200
<v Speaker 1>are being stuttered studied by modern science. The line between

180
00:12:40.279 --> 00:12:47.080
<v Speaker 1>fact and myth uh is major. Obviously they're making these claims.

181
00:12:47.559 --> 00:12:51.440
<v Speaker 1>The separation has to come through studies. So it's got

182
00:12:51.799 --> 00:12:56.240
<v Speaker 1>its legendary legendary rather reputation. But not all claims are

183
00:12:56.240 --> 00:12:58.480
<v Speaker 1>going to hold up scientifically, and that's what you have

184
00:12:58.559 --> 00:13:01.600
<v Speaker 1>to figure out. There's not solid proof it helps with

185
00:13:01.720 --> 00:13:07.000
<v Speaker 1>colds or sore throats, or Alzheimer's or as an immune boost.

186
00:13:07.000 --> 00:13:08.960
<v Speaker 1>And these are claims that are made all the time.

187
00:13:09.360 --> 00:13:13.080
<v Speaker 1>And so some studies link garlic to lower cancer rates,

188
00:13:14.240 --> 00:13:18.039
<v Speaker 1>which is interesting to say the least. There's still much

189
00:13:18.240 --> 00:13:21.679
<v Speaker 1>more research that needs to be done. I wanted to

190
00:13:21.720 --> 00:13:25.039
<v Speaker 1>get back into garlic because it's kind of all garlic.

191
00:13:25.080 --> 00:13:28.279
<v Speaker 1>I do have some other stuff, a new Kraft mac

192
00:13:28.320 --> 00:13:34.279
<v Speaker 1>and cheese flavor that is not garlic. Earlier, Robin who

193
00:13:34.519 --> 00:13:40.000
<v Speaker 1>does manages our music and engineers the show she in

194
00:13:40.080 --> 00:13:45.039
<v Speaker 1>my ear was like, is it garlic? No Raft macaroni

195
00:13:45.080 --> 00:13:47.559
<v Speaker 1>and cheese. You know, they do have a ranch flavor.

196
00:13:47.600 --> 00:13:50.200
<v Speaker 1>They have some limited flavors of jalapeno. This is a

197
00:13:50.200 --> 00:13:54.080
<v Speaker 1>new one for summer and spring that is out and

198
00:13:54.159 --> 00:13:59.840
<v Speaker 1>about I'll tell you about coming up. Also, Martha Stewart

199
00:14:00.120 --> 00:14:04.039
<v Speaker 1>go to host gift I really really dug and why

200
00:14:04.360 --> 00:14:08.039
<v Speaker 1>frozen food might be better than you think for you

201
00:14:08.360 --> 00:14:11.799
<v Speaker 1>and for the planet. I'll explain all of that coming

202
00:14:11.879 --> 00:14:15.960
<v Speaker 1>up just a bit from now. Garlic ten minute rule.

203
00:14:16.000 --> 00:14:18.039
<v Speaker 1>That doesn't mean that you can drop garlic on the

204
00:14:18.039 --> 00:14:20.759
<v Speaker 1>floor and wait ten minutes to pick it up and

205
00:14:20.799 --> 00:14:23.240
<v Speaker 1>everything will be okay. That's not what it is. The

206
00:14:23.320 --> 00:14:28.639
<v Speaker 1>ten minute garlic rule refers to letting chopped or crushed

207
00:14:28.759 --> 00:14:32.600
<v Speaker 1>or minced garlic stand for ten minutes before cooking or

208
00:14:32.639 --> 00:14:37.799
<v Speaker 1>consuming it. Why do they do this? What is this rule? Well,

209
00:14:37.840 --> 00:14:42.440
<v Speaker 1>this is about maximizing the health benefits, particularly the activation

210
00:14:43.240 --> 00:14:51.600
<v Speaker 1>of that alesin. This is this chemical reaction. The enzymes

211
00:14:51.720 --> 00:14:56.799
<v Speaker 1>react to the oxygen oxidize in a way that is beneficial.

212
00:14:57.320 --> 00:15:00.279
<v Speaker 1>So this weight allows that time to have up in

213
00:15:00.840 --> 00:15:08.840
<v Speaker 1>and it converts al a lenin you know how you

214
00:15:08.840 --> 00:15:13.240
<v Speaker 1>pronounced theeser up to you and makes it into this

215
00:15:14.120 --> 00:15:19.960
<v Speaker 1>other chemical compound with all these health benefits that have

216
00:15:20.080 --> 00:15:24.759
<v Speaker 1>been studied for some time. So activating that a lesin

217
00:15:25.480 --> 00:15:28.799
<v Speaker 1>is important. So the garlic is chopped, it's crushed, the

218
00:15:28.840 --> 00:15:32.919
<v Speaker 1>cells rupture, and like I said earlier, it is in

219
00:15:32.960 --> 00:15:38.200
<v Speaker 1>the family of onions. And you know when you cut

220
00:15:38.200 --> 00:15:43.440
<v Speaker 1>an onion, that's when you are rupturing the cells. And

221
00:15:43.480 --> 00:15:51.320
<v Speaker 1>then similarly that inside those cells, that oil releases and

222
00:15:51.519 --> 00:15:54.799
<v Speaker 1>in this case, not only does it oxidize, but the

223
00:15:54.840 --> 00:15:59.960
<v Speaker 1>minute it mixes with your tears, with the the say

224
00:16:00.120 --> 00:16:07.960
<v Speaker 1>lean in your eye, it's what makes that burning. So

225
00:16:08.039 --> 00:16:10.919
<v Speaker 1>that's what causes that burning sensation in your eyes and

226
00:16:10.960 --> 00:16:14.000
<v Speaker 1>then tearing, which I can't stand. And I love cutting onions.

227
00:16:14.039 --> 00:16:16.559
<v Speaker 1>The actual act of cutting onions, I think is fun,

228
00:16:17.360 --> 00:16:19.679
<v Speaker 1>but I can't stand what it does to my eyes.

229
00:16:19.720 --> 00:16:24.399
<v Speaker 1>It drives me nuts. So it releases those enzymes in garlic,

230
00:16:24.519 --> 00:16:31.679
<v Speaker 1>they react with the oxygen, and that reaction naturally these

231
00:16:31.840 --> 00:16:37.639
<v Speaker 1>occurring compounds and make this kind of super compound that

232
00:16:37.759 --> 00:16:40.960
<v Speaker 1>has medical benefits. So these health benefits, I think is

233
00:16:40.960 --> 00:16:44.360
<v Speaker 1>probably the best way to say them, known for things

234
00:16:44.480 --> 00:16:48.799
<v Speaker 1>like being anti inflammatory. And if you look at a

235
00:16:48.799 --> 00:16:51.519
<v Speaker 1>lot of the things that happen, especially as you get older,

236
00:16:51.960 --> 00:16:56.720
<v Speaker 1>a lot of the concerns you have have itis at

237
00:16:56.720 --> 00:16:59.120
<v Speaker 1>the end of them. And itis is just part of

238
00:16:59.159 --> 00:17:04.000
<v Speaker 1>the fancy term for swelling or inflammation. Really Now, there

239
00:17:04.000 --> 00:17:08.160
<v Speaker 1>are people that go nuts about this, and I haven't

240
00:17:08.240 --> 00:17:13.240
<v Speaker 1>done the deep dive that I should about looking into

241
00:17:13.519 --> 00:17:17.559
<v Speaker 1>just straight anti inflammatory stuff. And there's very many people

242
00:17:17.599 --> 00:17:19.680
<v Speaker 1>that look at this and say, you've got to cut

243
00:17:19.720 --> 00:17:24.000
<v Speaker 1>down the inflammation. Makes sense to me, but there's always

244
00:17:24.000 --> 00:17:27.319
<v Speaker 1>people that are religious about certain parts of you know,

245
00:17:27.400 --> 00:17:30.680
<v Speaker 1>whether it can't eat meat, or you can't do this,

246
00:17:30.880 --> 00:17:34.079
<v Speaker 1>can't anything that's all across the board makes me a

247
00:17:34.160 --> 00:17:39.160
<v Speaker 1>little nervous. So they say it's also an anti viral antibacterial,

248
00:17:40.160 --> 00:17:45.599
<v Speaker 1>and these things are continually being studied by science and medicine.

249
00:17:46.279 --> 00:17:50.680
<v Speaker 1>Some say it reduces blood pressure, improves cardiovascular health, and

250
00:17:50.720 --> 00:17:52.720
<v Speaker 1>there is some evidence of that through studies that have

251
00:17:52.720 --> 00:17:58.079
<v Speaker 1>been made. So why wait, Well, when you cross your chopgarlic,

252
00:17:58.119 --> 00:18:02.599
<v Speaker 1>that rest for ten minutes gives the maximum amount of

253
00:18:02.640 --> 00:18:08.079
<v Speaker 1>this compound being formed before it's cooked or consumed. And

254
00:18:08.160 --> 00:18:11.720
<v Speaker 1>the reason why you want it to proliferate as much

255
00:18:11.759 --> 00:18:16.079
<v Speaker 1>as possible is that gives you one the most health

256
00:18:16.079 --> 00:18:21.119
<v Speaker 1>benefits you can get from garlic, but two is a

257
00:18:21.240 --> 00:18:25.880
<v Speaker 1>lease in is heat sensitive, so like other things, it

258
00:18:25.960 --> 00:18:30.599
<v Speaker 1>degrades during cooking. So the hope air is the longer

259
00:18:30.640 --> 00:18:35.240
<v Speaker 1>you wait, in this case ten minutes before cooking maximizes

260
00:18:35.400 --> 00:18:40.920
<v Speaker 1>the amount of a lease in present and therefore the

261
00:18:40.960 --> 00:18:43.920
<v Speaker 1>stuff that gets cooked out, you still have more that

262
00:18:44.039 --> 00:18:47.720
<v Speaker 1>is preserved preserved through the cooking process because you waited

263
00:18:47.759 --> 00:18:50.160
<v Speaker 1>long enough. So that's where the ten minute rule comes.

264
00:18:51.319 --> 00:18:53.680
<v Speaker 1>You know, the whole ten minute rule with garlic is

265
00:18:53.680 --> 00:18:56.440
<v Speaker 1>to be able to wait until that process takes place.

266
00:18:57.200 --> 00:19:01.400
<v Speaker 1>That is how you know it is at it it's peak,

267
00:19:02.279 --> 00:19:06.000
<v Speaker 1>and so anything that is lost during the cooking process,

268
00:19:06.039 --> 00:19:10.119
<v Speaker 1>you still have a good amount for those potential health benefits.

269
00:19:10.400 --> 00:19:14.240
<v Speaker 1>Garlic's pretty fascinating. I mean, in addition to just being delicious.

270
00:19:14.720 --> 00:19:17.039
<v Speaker 1>It's one of those things because it seems in life

271
00:19:17.359 --> 00:19:19.720
<v Speaker 1>all the things that are delicious aren't good for you.

272
00:19:20.759 --> 00:19:22.640
<v Speaker 1>I mean, I know that's a broadbrush, but you know

273
00:19:22.680 --> 00:19:26.920
<v Speaker 1>what I mean. AnyWho, it's you know, no one ever says,

274
00:19:26.960 --> 00:19:29.640
<v Speaker 1>oh my gosh, you have to have cake all the time.

275
00:19:29.720 --> 00:19:35.279
<v Speaker 1>It's so good for you. Celery, that's good for you.