Garlic: the wonder weapon for our health and why you should eat it despite risking garlic breath

As every child knows, you are definitely safe from Count Dracula at night if you have eaten garlic beforehand, because vampires don't like garlic. However, this applies not only to the white-skinned, cloaked representative, but also to all those little annoying buzzing vampires in the summer. But besides this quite useful effect, the garlic - fresh or even in a capsule - but has a little more to offer.

First of all, the best news: garlic prevents aging processes of cell membranes. Allicin, which is developed by cutting, pressing or chopping garlic, scavenges free radicals in our body, preventing damage that occurs to cell membranes. 

In addition to stopping the aging process, garlic also ensures that blood pressure remains stable and also has an antibiotic effect. It has even been found that garlic works better on antibiotic-resistant bacteria than the antibiotic itself....  

However, one should nevertheless refrain from an excessive consumption, because this can lead contrary to the possibly expected immortality (small joke at the edge) nevertheless rather to gastro-intestinal upsets. Another somewhat unpleasant "side effect" is also the all-familiar garlic smell, which you can not really counteract with any known means. Ginger, milk, parsley or lemon are, however, very popular.

However, if you don't care how it smells, you will hardly be able to avoid trying one of the following dishes! 

The most obvious here are probably the garlic baguette, sometimes garlic bread, pita with garlic or the pizza bread with the garlic oil. In addition, of course, the garlic dip at the barbecue or for the appetizer baguette and also the garlic soup. Also, the spaghetti aglio e olio carries the garlic already in the name. Also, the Aioli cream carries our smelling representative already by name with itself. 

But garlic isn't just in what it says. Garlic is not only an all-rounder in medicine, but also in the kitchen. Whether in tzatziki or the sauce on the kebab. With meat from the spit (or also from the pan), some curd cheese and cucumber, garlic is simply unbeatable. But as mentioned earlier, so you should perhaps refrain from eating the little bulb in the lunch break before an important meeting. 

In addition to sauces, garlic oil is one of the most commonly used ingredients in Italian and southern cuisine. Thus, in the tomato preparation of the bruschetta, there is already one or the other touch of garlic. Also, the Focaccia calls one sometimes garlic. 

Basically, however, it can be said that the bulb can be added to almost any dish. Be it pasta with tomatoes, potatoes from the oven, but also in roasts, drumsticks, soups, marinades or other dishes, the slight pungency of some tubers can certainly provide a positive note.  

In Berlin, there is even a garlic restaurant: "Knofel" (which, by the way, is a colloquial name for garlic). Here, not only the appetizers and main dishes have a hint of garlic. Even the dessert was refined with it.