MosJan Posted October 3, 2001 Author Report Share Posted October 3, 2001 Garlic and PregnancyCut the complications of pregnancy naturally with garlicNew research shows that taking garlic during pregnancy can cut the risk of pre-eclampsia (raised blood pressure and protein retained in the urine). Studies reveal that garlic may help to boost the birth-weight of babies destined to be too small. The research was carried out by Dr D Sooranna, Ms J Hirani and Dr I Das in the Academic Department of Obstertrics & Gynaecology at the Chelsea & Westminster Hospital in London UK. They concluded that although pre-eclampsia and growth retardation are complex multifactoral conditions, taking standardised garlic tablets (for further details please contact us) throughout pregnancy may decrease the chances of these types of complictions at birth. They focussed on growth retarded babies and pre-eclampsia, a potentially dangerous condition for mother and baby which occurs in about one in ten pregnancies. Experiments by the research team showed that adding extracts of garlic to cells from the placenta of women likely to suffer from these conditions was able to quickly stimulate growth. Furthermore, the activity of key enzemes that are reduced in the abnormal pregnancies were significantly increased when garlic was added. http://www.mistral.co.uk/garlic/bc3.gif Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 3, 2001 Author Report Share Posted October 3, 2001 A Guinness World Record!Did You Know?The Guinness World Record Holder for the longest continuous string of garlic in the world..... is not in GILROY..... is not in Saugerties..... is not on the Isle of Wight..... but is in a small village in England called Catsfield. Thats right, Peter Josling who runs The Garlic Information Centre and owns the retail and mail order chain Garlic Galore! is the current WORLD record holder with a string that stretched 123ft or 36.5 metres. "We put it together in 1996 and used around 1600 garlic bulbs and fortunately we smashed the previous world record by a long long way" Once the record had been validated by the local major and Guinnes Officials rather than celebrate with champagne Peter said "we treated ourselves to lots of garlic and honey ice cream, followed by a really garlicky meal". The bulbs were raffled off and all the funds went to The British Diabetic Association Research Fund. World Record Holder http://www.mistral.co.uk/garlic/peter.jpg Quote Link to comment Share on other sites More sharing options...
ThornyRose Posted October 3, 2001 Report Share Posted October 3, 2001 I love garlic! I am such a sucker for it, I just had a bowl of yoghurt with mint and garlic after dinner this evening! (((: (Oh - and let's not forget the salt!)Some night last week, I was about to get a cold - or so I felt - coincidentally, I also consumed, like, four cloves of garlic that evening. The next morning, I was feeling very well when I woke up. None of that pre-illness fatigue. One thing, though - it makes me very thirsty. Does it you?I had a teacher in high school who never missed class - said he owed it to swallowing two little cloves (not chewing so it wouldn't give him a smelly breath!) with half a small glass of lemon juice (or maybe juice of half a lemon - hm)... And he hadn't had a cold for five years! Maybe I should be regular, too, huh? Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 3, 2001 Author Report Share Posted October 3, 2001 Garlic: Still Appears to Lower Cholesterol Slightly By Steven Bratman, M.D. Garlic tablets are widely used in the belief that they lower cholesterol levels. However, while studies published between 1985 and 1996 consistently found evidence that garlic can lower cholesterol,1,2 most more recent and better designed studies have found no benefit.3–7 The explanation appears to be that garlic's effects are modest, reducing cholesterol by only about 5%.8 It's easy for a study to miss an improvement this small. A recent double-blind trial that evaluated 46 individuals with high cholesterol did find evidence of improvement in this range.9 The study used a special form of garlic (enteric-coated) designed to carry the active ingredients safely past the acid of the stomach. All participants were also encouraged to follow a lowfat diet. The results over 12 weeks showed that the garlic supplement reduced total cholesterol by 4.2% and LDL ("bad") cholesterol by 6.6%. No comparable improvement was seen in the placebo group. Interestingly, however, levels of HDL ("good") cholesterol were 9% better in the placebo group than in the garlic group. Improvements in this range are very minor, and given the difference in HDL, might not amount to anything at all. This study adds to the increasing consensus that garlic is not very useful as a treatment for high cholesterol. Nonetheless, other evidence suggests that garlic might benefit the heart in unrelated ways, such as by thinning the blood, so using garlic might still provide some benefits. For more information see the full article on garlic. For more information about reducing cholesterol, see the full article on high cholesterol. 1. Warshafsky S, Kamer RS, Sivak SL. Effect of garlic on total serum cholesterol. A meta-analysis. Ann Intern Med. 1993;119:599–605. 2. Neil HA, Silagy CA, Lancaster T, et al. Garlic powder in the treatment of moderate hyperlipidaemia: a controlled trial and meta-analysis. J R Coll Physicians Lond. 1996;30:329–334. 3. Simons LA, Balasubramaniam S, von Konigsmark M, et al. On the effect of garlic on plasma lipids and lipoproteins in mild hypercholesterolaemia. Atherosclerosis. 1995;113:219–225. 4. Superko HR, Krauss RM. Garlic powder, effect on plasma lipids, postprandial lipemia, low-density lipoprotein particle size, high-density lipoprotein subclass distribution and lipoprotein (a). J Am Coll Cardiol. 2000;35:321–326. 5. Isaacsohn JL, Moser M, Stein EA, et al. Garlic powder and plasma lipids and lipoproteins: a multicenter, randomized, placebo-controlled trial. Arch Intern Med. 1998;158:1189–1194. 6. Gardner CD, Chatterjee LM, Carlson JJ. The effect of a garlic preparation on plasma lipid levels in moderately hypercholesterolemic adults. Atherosclerosis. 2001;154:213–220. 7. Stevinson C, Pittler MH, Ernst E. Garlic for treating hypercholesterolemia. A meta-analysis of randomized clinical trials. Ann Intern Med. 2000;133:420–429. 8. Silagy CA, Neil HA. A meta-analysis of the effect of garlic on blood pressure. J Hypertens. 1994;12:463–468. 9. Kannar D, Wattanapenpaiboon N, Savige GS, et al. Hypocholesterolemic effect of an enteric-coated garlic supplement. J Am Coll Nutr. 2001;20:225–231. Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 24, 2004 Report Share Posted August 24, 2004 Come on people, post more garlic recipes Quote Link to comment Share on other sites More sharing options...
THOTH Posted August 24, 2004 Report Share Posted August 24, 2004 I prepared a large meal for visiting relatives this last Saturday and nearly every dish (except the fruit salad) had garlic in it (hows that)...I did warn everyone in advance...all quite enjoyd the food BTW.... Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 24, 2004 Report Share Posted August 24, 2004 I prepared a large meal for visiting relatives this last Saturday and nearly every dish (except the fruit salad) had garlic in it (hows that)...I did warn everyone in advance...all quite enjoyd the food BTW.... What are you waiting for kind sir. Share the wealth!!! Tell us how you made it. Take notes Azat!!! We're all coming to your house for dinner. Quote Link to comment Share on other sites More sharing options...
THOTH Posted August 24, 2004 Report Share Posted August 24, 2004 (edited) LOL...well I can tell you what I made basically...(Chicken) Shish Taoak (from Maral's recpie - using Perdue Chicken tenders....and lots of fresh garlic!), potatoes al Gratin...- Yukon gold and some redskined gold fleshes taters I had lying around (yummy) - boiled up, roughly mashed up then I added a vidalia onion and hungarian hot pepper mix (that I had grilled with pepper and oil) and some Boyjian's garlic and basil oils...then mixed melted jarlesburg and swiss cheese in...most yummy (a big hit)...my own invention BTW...then a aged Balsamic vineger & olive (& basil & garlic oils - as above) - (with French Mustard - frm Provance with parsley & herbs) - and lots of ground black, red and white pepper! etc etc...oh yes - then fresh eggplant - (2 diff kinds) from my neighbors garden - sliced and grilled - basted with (you guessed it) - salt, pepper and garlic & basil oils....plus a wonderful mixed fruit salad....and of course wine...a 99 JJ Prum Rielsing Spatlese (Graacher vinyard on the Mosel)...and an exceptional 98 La Fluer Petrus - Pomerol...nuf said! Yeah - the meal went over well - so well I now have been invited to give cooking lessons! Oh I forgot to add the mix of about 5-6 differnt kinds of peppers I grilled up - mild to very hot (super hot jalapenos!) Edited August 24, 2004 by THOTH Quote Link to comment Share on other sites More sharing options...
Azat Posted August 25, 2004 Report Share Posted August 25, 2004 Mr. Winston, it is your time to add some recopies to the cookbook my friend. Even Amy added some so you're up next... Quote Link to comment Share on other sites More sharing options...
THOTH Posted August 25, 2004 Report Share Posted August 25, 2004 Mr. Winston, it is your time to add some recopies to the cookbook my friend. Even Amy added some so you're up next... Yeah OK - I will - at some point here - where to categorize them is my problem...my taters fer instance....there is actually a story behind them. 15 years ago - wife & I were on our honeymoon down in the Yucatan (4 days in Cozamel followed by a 9-10 day excursion out into/throu the Yucatan jungle cruising the Mayan archeological sites (and a few days in Merida - the capital of Yucatan...) et cetc. Well I think it was in Coba - the largest Yucatan city (discoved only in 1974) - where we stopped at this little place (restaurant) outside of the city - but it was closed....we were starving - had been wandering the site all day - so i ocnvinced the owner to make us something - and he made us "Mayan Fries"! - lol - they were wonderful - taters smothered in cheese & onions!!! So ever since I have been attempting to perfect and add to the recepie...so yeah OK - I'll put in in their somewhere....Oh and after our meal in Coba a bunch of locals came in and some Mexican bus drivers (who were driving a bunch of young French tourists around). It was one of their birthdays and the owner asked us to stay for the party - great fun - lots of rum was consumed and they had guitars and we were all singing. Later the bus drivers had to entertain thier French contingent at the club med (where we also were staying)...my wife - not a big drinker - was pretty much passed out - so I left her in the room and went out to party. The French gals all thought I was another Mexican bus driver!...and they kept buying me drinks and dancing with me...(and trying to bed me! lol)...which I succesfully resisted (being on my honeymoon & all - lol - I probably could have had my choice between 1/2 dozen really cute young French gals...maybe even several at once! - who knows? - shame in hindsight...in a sense...)...still great fun... Oh and I forgot to add about the mustard on that salad dressing (from my prior post) - garlic & parsely!! (so this post is on - topic) - lol Quote Link to comment Share on other sites More sharing options...
Anileve Posted August 27, 2004 Report Share Posted August 27, 2004 and they kept buying me drinks and dancing with me...(and trying to bed me! lol)...which I succesfully resisted (being on my honeymoon & all - lol - I probably could have had my choice between 1/2 dozen really cute young French gals...maybe even several at once! - who knows? - shame in hindsight...in a sense...)...still great fun... Ahem and all of these thoughts were inpired by the garlic thread? I have another question to ask, I know it's been a flow this week. What are good sides for BBQ? Something not overly heavy to accentuate the flavor of the meat and yet not be too filling. I am so not a cook, so I forgot everything except for the eggplant, tomato and pepper salad where the veggies are BBQed as well. The vegetables take too much time to peel and are messy, any other suggestions which are easier? And no conventional green salad either please. Quote Link to comment Share on other sites More sharing options...
Anileve Posted August 27, 2004 Report Share Posted August 27, 2004 Can no one provide me with a simple recipe? Time is running short. By the way where are Stormy and Anoushik? It's not the same without them Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 27, 2004 Report Share Posted August 27, 2004 Can no one provide me with a simple recipe? Azat and Maral, what are you two waiting for? Our little Eve needs help here. Quote Link to comment Share on other sites More sharing options...
Maral Posted August 27, 2004 Report Share Posted August 27, 2004 (edited) ANILEVE,there are tons of recipes,only have a sec now...the grilled veggies are the best aren't they?You can also get some whole fresh mushrooms,drench them in olive oil add oregano ,hot red pepper,salt or garlic salt and grill...soooooo good what kind of a BBQ is it?Are we talking Kebab?or burgers?And are we talking Persian seasonings or Middle Easter seasonings...so much to consider...like I told Azat before,the only things I'm anal about in my life are RECIPES oh and EXTRA..sooooooooooooooooorrrrrrrrrrrrrrrryyyyyyyyyyyy MOSJAN,man your recipes look good!Must try Edited August 27, 2004 by Maral Quote Link to comment Share on other sites More sharing options...
Maral Posted August 28, 2004 Report Share Posted August 28, 2004 Mr. Winston, it is your time to add some recopies to the cookbook my friend. Even Amy added some so you're up next... EVEN AMY? Quote Link to comment Share on other sites More sharing options...
Azat Posted August 28, 2004 Report Share Posted August 28, 2004 OOOPS, I had not seen this thread. sorry. If you do not want to deal with the traditional Armenian grill veggies and many times I do not either, I suggest you go to your local grocery store and get Belgian Endive, zucchini, few string beans and some scallion. Slice the zucchini, cut the endive in halves and put olive oil and lemon juice on all the veggies, add some salt and pepper to taste. Grill them and serve them on the side of the meat. Great lemonie taste and very refreshing. Sorry it is late. And I have to run, going to a SUPER restaurant tonight called Citrine to help the homeless in LA. They are running a special program. 45 for a 3 course meal and usually it runs about 100 a person. Quote Link to comment Share on other sites More sharing options...
Anoushik Posted August 28, 2004 Report Share Posted August 28, 2004 Can no one provide me with a simple recipe? Time is running short. By the way where are Stormy and Anoushik? It's not the same without them I can't cook and have absolute no interest in cooking (Man, what is the secret of this forum, making people to admit their negative traits. That is, of course, assuming that not being able to cook is a bad thing ) Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 28, 2004 Report Share Posted August 28, 2004 (edited) EVEN AMY? Are you going to let her talk with me like this Azat? Edited August 28, 2004 by ExtraHye Quote Link to comment Share on other sites More sharing options...
Azat Posted August 28, 2004 Report Share Posted August 28, 2004 axchi Maral, stop talking bad crap about Amy!!! - You like that Ames? ---- Even one easier way to peal the vegetables is to put then in a plastic bag instantly after the grill until they cool down. Pealing with a help of a hand towel (yes clean) becomes super easy. ----- I had the most exquisite dinner/evening last night. Will write about the food part later. Quote Link to comment Share on other sites More sharing options...
Azat Posted August 28, 2004 Report Share Posted August 28, 2004 Had teh most incredible dinner at Citrine last night. Started with Romaine Hearts Salad - with grilled pepper strips(green, red and yellow), small croutons, and blue cheese vinaigrette. Sprinkled with roasted parmesan cheese(I am not sure how it was roasted) Halibut Soup - Grilled halibut with just salt and pepper on it. Served in a large bowl of soup that had white wine broth, lots of lemon juice, kalamata olives, very little amount of tomato, garlic, red onions, small potatoes, and few jalapeno slices, herbs(looked like mint and thyme), very little carrots and celery. All the vegetables were very thinly sliced and were placed in the center of the bowl to form a mound. Lots of the broth was slowly poured on top of them until fully covered. Grilled Halibut was at the end placed on top of the veggies. (I, who do not like soups wanted to take my clothes off and just jump in the bowl and swim in it was SO tasty) My friend started with the Roquefort Cheese and Walnut Souffle. To die for. It had walnuts, figs and stinky cheese. who could ask for anything more. she then had the Tamarind Glazed Wild Atlantic Salmon that had cumin(I think) spiced cabbage and mashed potatoes with Soy and Wasabi, with an orange-scotch bonnet sauce. She loved it, but the spices were a bit overwhelming for me.(don't like cumin) Quote Link to comment Share on other sites More sharing options...
vava Posted August 28, 2004 Report Share Posted August 28, 2004 Sounds thrilling! Walnuts and any sort of Blue cheese are a killer combo for me It also sounds kind of like a date - Quote Link to comment Share on other sites More sharing options...
Azat Posted August 28, 2004 Report Share Posted August 28, 2004 no Quote Link to comment Share on other sites More sharing options...
Sasun Posted August 29, 2004 Report Share Posted August 29, 2004 Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian atheletes and thought to be essential for keeping vampires at bay! All Bush needs to do is to throw some quantities of garlic on "axis of evil" countries. Quote Link to comment Share on other sites More sharing options...
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