Does eating garlic help lower bad cholesterol? This question has been the subject of a number of studies with conflicting results over the past decade. The latest garlic study, conducted by researchers at Stanford University Prevention Research Center, showed that neither raw garlic nor garlic pills had any effect on the cholesterol level of adults with moderately high cholesterol levels.
Although one study is never the final answer to a scientific question, this study, funded by the National Institutes of Health, was a well-designed study which controlled the quantity, quality and stability of the garlic from raw garlic or garlic supplements. Subjects consumed garlic six days a week for six months and had their cholesterol levels checked monthly. There was no significant change in cholesterol levels at any time during the six month study.
Don't stop using garlic just because it may not work as a cholesterol-lowering medication. Garlic has been used for centuries for adding flavor to a variety of dishes. Raw garlic is the strongest and most pungent form. When roasted or sauteed, it has a milder flavor. Fresh garlic bulbs should be stored in a cool, dry, well ventilated spot. When using garlic cloves to flavor oil, be sure to refrigerate the oil. Botulism, a deadly form of food poisoning, has been traced to garlic-infused oil stored at room temperature.
Looking for a milder fresh garlic taste? Try garlic scapes, which are the flower stalks of hardneck garlic. They are exotic-looking, dark green, long, curly stems and are available for a very limited time in late June and early July. Although garlic scapes are considered a gourmet food item, most people are not familiar with them. With luck, you may find them for sale at this week's farmers market. If so, buy some to use now and some to freeze for future use in pasta sauces, vegetable dishes, casseroles, omelets and pesto.
Farmers market produce available this week (zucchini, summer squash, cucumbers, greens, peas, beans and new potatoes) all combine well with garlic. To taste what garlic (possibly garlic scapes) can do for green beans, follow your nose to the Cornell Cooperative Extension table for a sample tomorrow.
Visit www.cce.cornell.edu/cayuga for more nutrition information and easy recipes.
Christine Gutelius, MA, RD, CDN, is a nutrition resource educator at Cornell Cooperative Extension of Cayuga County.
Italian Style Green Beans
Makes 6 servings
1 pound fresh green beans (can use frozen)
1/4 cup bread crumbs
1/4 cup light Italian dressing
1/4 cup Parmesan cheese
1/2 cup fresh basil, washed and chopped (or 2 tablespoons dried basil)
1/2 cup garlic scapes, washed and chopped (or 2 cloves minced garlic)
Cook green beans until tender crisp. Drain well. Toss with remaining ingredients and cook just until heated through. Serve warm or refrigerate and serve cold.
Don't stop using garlic just because it may not work as a cholesterol-lowering medication. Garlic has been used for centuries for adding flavor to a variety of dishes. Raw garlic is the strongest and most pungent form. When roasted or sauteed, it has a milder flavor. Fresh garlic bulbs should be stored in a cool, dry, well ventilated spot. When using garlic cloves to flavor oil, be sure to refrigerate the oil. Botulism, a deadly form of food poisoning, has been traced to garlic-infused oil stored at room temperature.
Looking for a milder fresh garlic taste? Try garlic scapes, which are the flower stalks of hardneck garlic. They are exotic-looking, dark green, long, curly stems and are available for a very limited time in late June and early July. Although garlic scapes are considered a gourmet food item, most people are not familiar with them. With luck, you may find them for sale at this week's farmers market. If so, buy some to use now and some to freeze for future use in pasta sauces, vegetable dishes, casseroles, omelets and pesto.
Farmers market produce available this week (zucchini, summer squash, cucumbers, greens, peas, beans and new potatoes) all combine well with garlic. To taste what garlic (possibly garlic scapes) can do for green beans, follow your nose to the Cornell Cooperative Extension table for a sample tomorrow.
Visit www.cce.cornell.edu/cayuga for more nutrition information and easy recipes.
Christine Gutelius, MA, RD, CDN, is a nutrition resource educator at Cornell Cooperative Extension of Cayuga County.
Italian Style Green Beans
Makes 6 servings
1 pound fresh green beans (can use frozen)
1/4 cup bread crumbs
1/4 cup light Italian dressing
1/4 cup Parmesan cheese
1/2 cup fresh basil, washed and chopped (or 2 tablespoons dried basil)
1/2 cup garlic scapes, washed and chopped (or 2 cloves minced garlic)
Cook green beans until tender crisp. Drain well. Toss with remaining ingredients and cook just until heated through. Serve warm or refrigerate and serve cold.
