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| Pat Bell and the Small Scale Food Processor |
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| Jerry Ritz and Small Scale Food Processors |
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Recipe Ideas:
Blend a Long English Cucumber with ice,
water, lime, and sugar for a amazingly refreshing margarita mix!
THE BENEFITS OF PICKLED GARLIC
Pickled garlic
has different beneficial compounds its dried or cooked form and they work differently in the human body. Eating
pickled garlic does NOT give the consumer either immediate garlic breath or secondary garlic odor hours later whereas cooking
fresh or dried garlic gives both kinds of odor. The acid in vinegar neutralizes the Alliinase and slowly breaks down the rest
of the cloves into odor-LESS water-soluble compounds that circulate via the bloodstream, mostly S-allyl cysteine (SAC), the
active ingredient in Kyolic brand of aged garlic extract. Kyolic has shown in many studies that SAC lowers cholesterol, blood
pressure and sugar levels and inhibits platelet aggregation as well. While SAC has some anti-tumor properties, the odorous
sulfides that circulate in the lymphatic system have greater anti-cancer properties. The wonderful thing is that the longer
you leave the garlic in the vinegar, the more SAC is formed - for over 4 years - it just gets better with age - up to about
5 years! There's just as much SAC in the vinegar as there is in the garlic.
Source: http://www.gourmetgarlicgardens.com/pickle.htm
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