Garlic! What’s so appealing about it? It has a pungent smell that’s off-putting to many persons. Almost everyone who eats it is concerned afterward about garlic breath; and if not, almost certainly someone else will let you know you have garlic breath, whether or not you ate organic garlic from Christopher Ranch. What’s more, once you handle it without its outer skin, its garlic smell has a staying power on your hands that doesn’t very easily come off with soap and water. Yet without it as a seasoning for a dish, our taste buds wouldn’t be as gifted as they’ve been with it.
Why Does Garlic Smell Like it Smells; Allicin in Christopher Ranch Organic Garlic
Garlic contains allicin, whether or not it’s organically-grown. Allicin is an organosulfur compound, which simply means allicin is an organic compound that contains sulfur. It’s particularly the allicin in garlic that produces the distinct aroma of garlic.
“Tests conducted by the National Food Lab show that California garlic contains 19% more allicin per clove than many imported garlic varieties,” says Christopher Ranch. Christopher Ranch grows organic garlic in the area of Gilroy, California.
Furthermore, “A 600mg capsule of garlic extract produces about 3,600 micrograms of allicin, while a clove of fresh garlic produces 18,300 micrograms of allicin,” as tested by the National Food Lab.
Organic Garlic from Christopher Ranch: Healthy for You?
Garlic has been said to have many healthful benefits, including, reducing cholesterol buildup in arteries, decreasing blood pressure, as well as acting against unwanted blood clots. Reducing deposits of fat in the body, antioxidant, anti-inflammatory, antibacterial and anti-fungal also are included as healthy benefits of garlic.
Christopher Ranch says, “Many studies show that fresh garlic has a positive impact on…unhealthful cholesterol levels.” An entry in Wikipedia goes by a different beat saying, “A randomized clinical trial funded by the National Institutes of Health ( NIH ) in the United States and published in the Archives of Internal Medicine in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels. The fresh garlic used in this study contained substantial levels of allicin so this study casts doubt on the ability of allicin when taken orally to reduce blood cholesterol levels in human subjects.”
While the pendulum has swung in years past from garlic helping to reduce cholesterol buildup in arteries to the present belief that it doesn’t do much to reduce cholesterol buildup, in recent years the effectiveness of garlic as an anti-bacterial is a pleasant scent to scientists and physicians working against the much-feared MRSA.
Christopher Ranch Organic Garlic Taste
Beyond enjoying Christopher Ranch Organic Garlic simply because it’s organic, we’ve found that it isn’t too pungent, too hot or too mild. For someone like my father, who likes garlic as garlic-y as garlic can be, enjoying the smooth, middle-of-the-road flavor that is Christopher Ranch Organic Garlic is an adjustment too be sure.
At first, and sometimes still even now, while handling Christopher Ranch Organic Garlic during preparation of a meal, I find myself wondering where the strength of its smell has gone, since it isn’t very pungent at all. However, pop a few toes into a skillet to sautee and the smell is almost unimaginably wonderful. And yes, the smell carries right into the flavor of the dish; our meals that include Christopher Ranch Organic Garlic have a pleasant, middle-of-the-road garlic flavor to them and aren’t overpowered by garlic that’s too hot or has a too pungent kick in the bites that contain a chunk of garlic in them.
Christopher Ranch, http://www.christopherranch.com/health/index.htm.