All in for Alliums!

If you’ve been to my live seminars or any classes with me, you’ve likely heard me talk before about the power of plant foods in achieving, improving, and maintaining your health and vitality.

You’ve also likely heard me talk about the lifetime effect of foods – that what we eat is like a savings account, we have to put it in, little by little, on a regular basis so that when we need the nutrition reserves to fight off invading pathogens, eliminate rogue cells, and heal our injured ones – we have it to use.  

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”

This week, I’ve been renewing my appreciation for alliums.

Alliums are a special category of plants - Allium vegetables, including garlic, onions, leeks, chives, scallions, and shallots, are rich in flavonols and organosulfur compounds, which have tumor-inhibitory properties in laboratory studies  - yes, you read that right – they fight cancer! Also anti-microbial and anti-inflammatory!  Let us not forget that these unassuming vegetables are readily-available, economical ingredients to have stocked in your kitchen at all times and add a sensuous depth of flavor to most any dish.

Ok I’m going to nerd out on some science here but stick with me – it’s worth it!  Allium vegetables are jam-packed with nutrients: vitamins B1, B2, B3, B6, C, E, K, folate, iron, magnesium, phosphorus, sodium, and zinc.

 On top of this, alliums contain aromatic organosulfur compounds that have extraordinary health benefits. When fresh garlic or onions are chopped, an enzyme called alliinase is activated and converts into allicin.

It takes 10 minutes for the enzyme to activate the allicin before the enzymes are deactivated by the heat of cooking. 

Remember: Chop, then Stop. 

This new compound has antibacterial, antifungal, antiparasitic, and even antiviral properties!  The allicin appears to target pathogenic bad bugs like multidrug-resistant E. Coli and Candida albicans. Allium vegetables also have potent anticancer activity particularly against gastric and prostate cancer. 

My advice would be that whenever possible, choose fresh garlic that you can crush vs dried or jarred, or powder. True, the flavor and smell will get stronger as it sits - smashing or chopping with a pinch of coarse salt can help tame the flavor as well.  

Pro tip: To get rid of the smell from your breath - try chewing parsley or drinking a little milk to help disperse this. 

To get rid of the smell from your hands - rub with a little lemon or baking soda and then wash with soap and water - or use gloves!

Cautions and Considerations: 

• Some people are allergic to garlic and should avoid it completely.

• Some people are sensitive to garlic and moderate amounts will cause digestive upsets (such as gas and bloating). Most of the time, the dose of the food matter most so best to start with very small doses and build up tolerance as allowed.

• Raw garlic can be nauseating or emetic to some people; always start with a smaller amount and slowly increase to avoid problems.

• Garlic has been known to thin the blood.  This is generally associated with supplemented garlic vs food form however, if you are on a blood thinning medication, be sure to seek professional advice before starting a regular garlic regimen.