Text 33817, 79 rader
Skriven 2013-02-18 11:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Garlic 125
==================
 JK> Most sites online refer to chicken soup (mostly without garlic) as
 JK> protective against colds or flu, without really knowing why as well...

I'm taking another flyer here and guessing that they're generally
false. My gut feeling is that alliums, the more and the stronger
the better, are the key.

 JK> I saw mention of carnosine, etc., but mostly the best they seemed to
 JK> come up was that it was the combination of chicken and vegetables that
 JK> made Chicken soup such a good thing to eat to hold off colds and flu.

I can explain the chicken part by pointing out that this was
the likeliest source of protein for your average household;
but that would imply that any kind of soup would be good for
a cold (this hypothesis has been made by others).

 JK> The University of Ottawa did a study in 2005 that studied antiviral
 JK> properties of garlic.. and also, in a Rutgers University study that
 JK> used bacteria in lab dishes, garlic and two common antibiotics were
 JK> pitted against certain antibiotic-resistant strains of S. aureus (a
 JK> gram-positive bacteria) and E. coli (a gram-negative bacteria). Garlic
 JK> was able to significantly increase the effectiveness of the two
 JK> antibiotic medications in killing the bacteria. 
 JK> That could be significant if garlic can be used someday instead of the
 JK> plethora of antibiotics in the phamaceutical world, most of which give
 JK> me allergic reactions.. bad ones too.

But I've noticed garlic itself being subject to fungal
(as opposed to any other kind of) infection. Anyhow, I
look forward to the day when everyone smells of garlic.
It'll probably come to pass that everybody's skin will
be a similar shade of brown before then.

 > Nepali Chicken Wings
 JK> That looks like a great recipe.  Tumeric is something I always like to
 JK> use since it's supposed to be helpful for MS and many other diseases,
 JK> viral and otherwise.. probably because of the curcumin it contains.

It's been touted for everything up to and including the big C.
Sad that I don't care for the taste of it in therapeutic doses.
As with many of the spices, I find really tiny amounts pleasant
to the taste and substantial amounts quite nasty. On the other
hand I can appreciate almost any amount of chile and cumin.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Crayfish curry
 Categories: Seafood
      Yield: 4 -6

      2 t  Cayenne
      1 t  Turmeric powder
           S&p
      2 lb Fresh raw crawfish;
           - shelled, deveined
      5 oz Peanut oil
      1 md Onion; chopped
      3    Garlic; chopped
      1 t  Ginger; minced
      1    Lemon grass stalk;
           - well bruised
      1 T  Fish sauce
      1 c  Diced tomatoes
      2 c  Chicken or other broth

  Combine cayenne, turmeric, s&p; marinate crawfish 1 hr in this.

  Wilt onion and garlic in 1 T oil; add next 5 ingredients and simmer
       15    min.

  Meanwhile, stir-fry crawfish in remaining oil just until opaque.
  Remove and drain. Add the crawfish to the simmering sauce, let cook a
  few minutes, and serve with rice. Strand Hotel, Yangon, Myanmar

MMMMM

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