Garlic and Onion, Oh my!

Garlic then have power to save from death, Bear with it though it maketh unsavory breath, And Scorn not garlic like some that think, It only maketh men wink and drink and stink.

Garlic and Onion, oh my is right! A little bit here, a little added there, a little bit more is not a bad idea. I know, some people jump up and down at the joy of the scrumptiousness of these two food and others may dip down lower in their chairs and cringe at the cognitive idea of even swallowing the same two things. May i convince you however to at least read up on the nutritional highlights of these foods. And may I add, I once was not a lover of garlic or onion, and now I can’t get enough of them. That’s why life can be so good. Too as we change and evolve as people, so do our taste buds.

Garlic, oh my!

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Did you know that Garlic is a member of the lily family and is cultivated worldwide? And that’s not all. Garlic is one of the oldest cultivated plants in the world. Side note – Any food dated back to the good ol’ days has to be good for you.

Garlic is an excellent source of vitamin B6. It provides manganese, selenium, and vitamin C too!  It has calcium, potassium and iron, all things dancers and athletes need lots of.  So eat up!

The compound allicin is the main culprit for the pungent odor of garlic. Thankfully allicin provides more than just garlic’s one of a kind smell. Allicin has been shown to be effective against common infections, such as colds, flu, stomach viruses, as well as more powerful pathogenic microbes, including tuberculosis.

Onions, oh my!

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Who knew. The onion, like garlic, is also a member of the lily family. Sounds about right though. White globe, yellow globe, red globe and green are the most common of onions. But this is not meant to leave out chives, leeks, shallots and pearl onions. Onions originated in Central Asia, from Iran to Pakistan and northward into the southern part of Russia. The pungency of the onion made it popular among the peoples of the world.

Onions are a great source of vitamin C, B6, B1, K, biotin, chromium and dietary fiber. And ladies be aware that onions provide folic acid too. Onions also have provide the enzyme alliinase, like garlic, which is released when the onion is cut (responsible for the crying effect).

Onions, like garlic, extracts to decrease blood lipid levels, higher the good form of cholesterol (HDL), and have a significant blood sugar-lowering action.

Both garlic and the onion both serve as a pre-biotic food that helps the growth of good bacteria. The antimicrobial activity is again is due to that smelly producing, yet somehow wonderfully satisfying compound allicin.

So eat them up, but maybe first apologize to your partner and blame it on the allicin. Or better yet, maybe get your daily dose once you get home.  Ooooorrr, maybe not!

Until next time! Thanks for reading today! And remember to dancehealthier.

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5 thoughts on “Garlic and Onion, Oh my!

  1. Yes I did take them! I try mostly now to take my own. Or of course have others share. Thanks Shelby and hope you are doing well!

    Sent from my iPhone

  2. We’re a group of volunteers and starting a new scheme in our community.

    Your site provided us with valuable information to work on. You have done an impressive job and our entire community will be grateful
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