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Page 142
| Try it in . . . potato, tomato, and cucumber salads, as well as the above-mentioned dishes. |
| F.Y.I. |
| Allicin is formed when garlic is cut or crushed. If the aroma is destroyed, as in cooking, garlic no longer acts as a microbe killer, though it may still have other healing properties. |
| Fennel Seeds |
| The licorice-like flavor of fennel is particularly popular in Mediterranean fish recipes. The plant's active ingredients are most concentrated in its seeds, which contain the volatile oils anethole and fenechone, as well as antioxidant flavonoids. |
| Fennel seeds help ease intestinal cramps and upset stomach and improve digestion. They also have an estrogen-like effect, helping to stimulate menstruation and the production of breast milk, as well as ease the symptoms of menopause. |
| Try it in . . . bouillabaisse, salmon dishes, tea. |
| Garlic |
| The most famous of all healing foods, garlic has a healing reputation that dates back thousands of years. An ancient Egyptian papyrus listed some twenty-two garlic-based remedies, and the list hasn't shrunk since then. Among other benefits, garlic has been reputed to lower blood pressure; lower the risk of heart disease, stroke, and cancer; improve circulation; and lower blood sugar levels. It also has antibacterial and immunity-building properties. |
| Allicin, the compound that gives garlic (and onions) its strong odor, is an antibiotic that may be more powerful than penicillin and tetracycline. It works even against such powerful disease-spreading microbes as tuberculosis and botulism, along with more common infections such as colds, flu, stomach viruses, and yeast infections. |
| Lab studies have shown that another compound found in garlic, diallyl sulfide, inactivates |
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