April 19, 2025 • 26 mins
National Garlic Day is a celebration dedicated to the versatile and flavorful bulb known as garlic. This day encourages people to appreciate garlic not only for its culinary uses but also for its health benefits and rich history. Whether it's used in cooking, as a natural remedy, or as an ingredient in various dishes, garlic plays a significant role in cuisines around the world. On this day, garlic enthusiasts are invited to explore recipes, share their favorite uses, and perhaps even try new dishes that highlight this aromatic ingredient.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Look at that the sun is out pushing through the
clouds and a little bit of gloominess this week. Always,
it was just one of those days where I got
up this morning, walked outside and I'm like, it's a
beautiful day. And for those of you that follow me
(00:24):
on I follow me, he's kind of lame. You hang
out with me. Check out the stuff that I do
on social media at Instagram at fork Reporter on Instagram,
at fork Reporter on Instagram. You could see that when
wife made me a special special toast this morning that
ended up brightening my day just a little bit more.
Loved that lady. She's a cool broad is what I'm saying. AnyWho,
(00:48):
I just am in this magic mood today about life
being fantastic for a lot of reasons. We're going to
get into garlic because it's the national or International Garlic Day,
but anyways, we're celebrating garlic. I wanted to remind you
of something though. Next week is the Bob Gerr Living
by Design premiere. Kil Are you going? You said, Oh,
(01:12):
you can't go because it's a Saturday and then have
Tiffany show. So Tiffany should do a live broadcast from there.
She really should. I should looking to sign that up
at the Alex Theater there in Glendale. So this new
documentary film that mister Gerr hasn't seen himself yet, it's
going to be watching it live at the premiere. I
believe there's still some tickets left for the twenty sixth
(01:36):
week from today Alex Theater there in Glendale, and it's
just going to be a celebration of this Disney legend,
an imagineer that is behind Autopia, the Monoail, the Matta Horn,
Bob Sleds, the Haunted Mansions, Doom Buggies. He also did
work for other parks as well, including the Big Mechanical
(02:00):
that used to be at Universal was one of my
absolute favorites burned down unfortunately. He's just an amazing man.
He's been on the show multiple times, and I wanted
to remind you that there's still tickets left. I would
say you can search it on online. Fever up dot
(02:21):
com has tickets available there. That's fever up dot com
and just look for Bob Gerr. Living by Design. I'm
thrilled and looking forward to it. I'm going to see
some great friends. My buddy Clay Rowe from the station
here is going to be going with me. It'll be
a lot of fun. All right. Garlic. Let's get into garlic,
(02:42):
shall Louis. Let's talk garlic today. Throughout the program, I'm
gonna show you a couple of tips and tricks for
roasting and different things to do with garlic. But I
wanted to start with just some facts about garlic. You know,
what exactly is garlic? You know, you see it like
cartoons or movies, people hanging you know, multiple bulbs hanging
(03:05):
down in the kitchen. I've never done that, but I
do like garlic and I have it in the house
constantly all the time because it's quintessential to cooking. It's
actually part of the onion family. It's also you know,
related to leagues and scallions, chives, that type of thing.
(03:26):
But unlike its cousins, garlic bulbs are made up of
smaller pieces. They're called cloves, and it is this bunch
of those cloths that come together to make the garlic bulb.
And it just has so many different properties, including some
studies that tie it to medical benefits as well. So
(03:47):
even though they sound similar, wild garlic and elephant and
garlic aren't the same thing. Elephant garlic is actually more
like a leak in disguise. It's a little different. So
why does garlic smell so pungent on its own? When
you get it in a ball, not much there, you know,
(04:11):
But the moment you peel it, you chop it, or
you crush it, it releases these sulfur compounds. And that's
what gives garlic that signature kick, that flavor that can't
be replicated by anything else, and it's just magical. Now,
(04:32):
I'm sure there's people that don't like garlic, but it
is one of those flavors and one of those smells
that if you just throw garlic in a pan of
hot olive oil or something, it just immediately onions the
same thing. They just make the house smell delicious and
(04:54):
like something wonderful is about to be made. Cooking will
tone those flavors down a bit, And you know, some people,
it gets pretty intense in your mouth, and some people
don't like the garlic breath. The way it mixes with
your own breath can be nasty. Some people say you
(05:16):
can chomp on a mint leaf or an apple slice
or some lettuce after a garlic meal. We know through
a lot of studies that what our friends at Zelman's
have taught us, and that is clinically tested to beat
the crap out of garlic breath and things like that.
So onion breath because it's really attacking it with that
(05:39):
parsley seed oil. So where did garlic come from? This
is one of those things that you can trace it back,
but no one's really sure where it first showed up.
Experts think it probably started in Central Asia. People in
India and Egypt were already farming it over five thousand
years ago, so that's a long time to trace back
(06:02):
when you consider, you know, humans in this state or
go back what ten thousand years history wise, so makes
garlic one of the earliest crops in human history. Eventually
it made its way to China and then you get
southern Europe. And today all the garlic in the US
comes from California, so we have a lot of garlic here.
(06:25):
Garlic in ancient times was all over the place as well.
Back in the day, garlic was a big deal. The
Greeks even gave it as an offering to their gods
and stuff like that. The father of medicine, the you know,
the birth of the hippocritic oath and all of that,
(06:48):
used it to treat parasites, help of digestion. Romans loved
garlic too, They used to it both as a seasoning
and a remedy for things so tuberculosis. Some even believe
rubbing a mix of garlic, juice and thyme on your
skin could protect you from snake bites. Don't know if
that's true. That's not what I would That's not what
(07:12):
I bet a snake bite on personally. All right, stick around.
Much more to get into about garlic, the belief that
it fights cold plagues, all those things. We'll talk about that,
even the myths about vampires. So go nowhere. Garlic. A
lot of garlic today on the show as it's national
or international or pan national or I don't know, garlic day.
(07:38):
So go nowhere.
Speaker 2 (07:39):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI Am sixty.
Speaker 1 (07:46):
It is a gorgeous Saturday, a little breezy, but nice
and warm. You know, it heated up for a while.
And then all of a sudden, boom, it got that hazy,
which I'm not going to get mad about. That's cozy.
My boy has been home for the spring break, and
so that's a good cuddle time. It's a little chilly outside,
(08:08):
so I'm not mad at it, but it's also beautiful
and I will take it. I hope you are enjoying
your lovely Saturday. It's National Garlic Day, so I'm going
to be talking a lot about garlic today because garlic
is fantastic. It is just it is just one of
those ingredients that is quintessential to the smells of a
(08:33):
kitchen and one of those things that the minute I
smell it, I just you know, you start to salivate
and think, ooh, something good is being made, something good
is being made, and it just is a magical ingredient.
So we're kind of doing our nod to that today
and all the goodness it brings. So fighting cold plagues
(08:53):
and more. Let's look at some of the things that
have been said or done throughout the centuries of people
believing that it has medicinal purposes, and then we'll get
into what science says about that currently. Okay, so fighting
colds and the plagues and all that stuff. In England,
people used to mix garlic with honey. Now honey has antibiotic.
(09:15):
I think that's what now, disinfectant, No antibacterial, that's what
I'm looking for, antibacterial properties. As a matter of fact,
hot honey has been used and honey has been used
for bullet wounds in the trenches and has its own
(09:38):
power to it. So mixing garlic with honey and sometimes
alcohol treat colds, stomach bugs, things like that. During the
plague outbreak in France in seventeen twenty, many folks believe
garlic saved hundreds of lives. Even into the nineteen hundreds,
people or garlic nex next lists to garb against illnesses
(10:01):
like the flu. I don't think that does anything, but
you know you're desperate, You're going to try something. Now.
The garlic necklace makes me think about vampires. And we've
all heard the stories in movies and writings that con
continue to push this narrative of garlic scaring away vampires.
(10:22):
That ties back to an actual ingredient that is found
a chemical reaction, a compound inside garlic that shows itself
and multiplies in its robustness and potency when it's exposed
(10:45):
to oxygen. So the minute you peel garlic and got it,
smash it, any of those things, then you get something
called I suppose it could be pronounced Allison as well,
but alas A A L L I C I N
(11:07):
is always how I've pronounced it. Compound gives garlic its
intense smell in medieval Slavic countries, and that's where a
lot of the vampire tales began. That's their origin. Garlic
was thought off toward thought to ward off evil spirits.
Since people all used it to fight diseases and you
(11:29):
know all that that, it kind of makes sense. It
became this vampire repellent, which stinks because you know, as
a vampire you live all that time. You think you
want to jump into some Italian food. Yeah, right, as
a vampire, doesn't that bug you? It really does, And
I'm glad that you're bringing awareness to it. Finally, well,
(11:51):
you know what, the vampophobics that are out there don't
like me to talk about these things. I know, but
I am all for the blood and biting and fang banging.
But it's because of all of that that I can
only come out at nighttime. You know. Yeah, it's just
(12:12):
that right. I know. That's why you are sitting in
the dark in our newsroom every weekend. I appreciate it.
So how to store garlic like a pro? This is
key for cooking. You can buy garlic. You look for
the bulbs that are plump, tightly wrapped in their skin.
I want some resistance there. Skip any that are sprouting.
(12:34):
You don't want them sprouting or have mold. Obviously they're
past a prime. You don't want that. Store your garlic
in a cool, dark place, just like Andrew Caravella, and
with some airflow like a pantry, and it'll last months,
you know, best flavor and health benefits. Try and use
it within a week, but a last month in there.
(12:55):
We'll get back into that smelly, lovely oil that creates
the greatness of garlic when we come back. So goat nowhere.
It's the Fork Report today, almost all things garlic today,
to be honest with you. Although there's a new flavor
of Kraft macaroni and cheese I want to tell you about,
(13:15):
and some other things you need to know. So go
know where.
Speaker 2 (13:18):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:24):
How do you do? Thanks for hanging out today. I'd
love for you to join me on social media. Instagram
is my jam, although you can find me on a
lot of the different platforms at fork Reporter. At fork Reporter.
If you are the artistic type, or you're a maker
or a fabricator, or you just like seeing creative things,
(13:46):
well I have another one that is kind of I
don't know. It's like stuff that I like to do
other than radio and the stuff that we talk about here,
and that is Savco Industries at Savco Industries SAA v
COO Industries, and I just put stuff up, you know,
(14:10):
things that I'm making. I like three D printing, I
like laser cutting, I like oh gosh, a dice sublimation.
I don't know, building things with my hands, Halloween displays,
Christmas displays, tons of stuff, and some of it is
stuff it's not I don't sell to the public currently,
but I do make promotional items and things like that
(14:32):
that I put up there as well, So please check
that out at Savco SAA v COO Industries on Instagram
as well as at fork Reporter on Instagram. As well
talking about garlic. Today's National Garlic Day. We're running another
special this weekend for Zelman's because of this. They're just
(14:53):
good folks. They really want you to try it. I
love this about them. It is like, hey, we believe
you know you're gonna be hooked because the quality of
the the product there. So twenty five percent off today
Zelmans by going to Zelmans dot com slash fork and
(15:13):
that'll give you automatically nothing, no codes, no nothing, automatically
give you twenty five percent off today. We're going to
talk to Jared a little later. It is a family
business and we'll talk to Jared a little bit later
as we're talking all things garlic today. So what makes
garlic good for you? So that's smelly oil we were
talking about Alison or Alison is actually packed with antibacterial power.
(15:40):
Garlic also has other you know, like forty other beneficial compounds, flavonoids, selenium, gosh,
just tons of it. So experts think that it's the
mix of all all of these that gives garlic its
health boosting reputation. So how might garlic help your health?
(16:00):
Keep in mind a lot of studies they continue to
do studies on this and the compounds in the food.
The foods are the first medicine. These are extracts from foods,
extracts from plants. These were the first medicines. And so
learning about food as medicine, you know, as your first medicine,
(16:24):
is something that I encourage you to find out more about. Now,
there's limitations to these things. And I am a Western
medicine guy, which means I do believe in the power
of Western medicine and the intellect that went into it.
But I think that also our medical doctors learn don't
(16:44):
learn as much as they should about food. I mean
they'll tell you to eat less or don't have this
type of food, or less red meat and things like that.
Those are the simple ones, but obviously there's other things
to be learned and understood about them. Some doctors know
it because they're interested in food, but otherwise I don't
(17:06):
think it's part of the curriculum the way it should be.
Just my two cents. So there's a lot that suggests
that garlic is good for heart health, might lower cholesterol,
might lower blood pressure, prevent clots, keep your arteries flexible,
and there's even talk that it could help reduce your
(17:26):
risk of stroke. Again, these are things you should talk
to your doctor about. I am not a doctor, but
poking around and doing research is my thing. And of
course none of these things are a substitute for medication,
even you know, I was talking about Zelman's Okay, So
the active ingredient in Zelmens that make it different is
(17:48):
the partially seed oil. Right. Well, I've had conversations with
Anthony and Jared about this. Well, okay, so what is it?
You know? For you go back centuries and you can
find out that in Rome, you know, parsley has always
been something that you've had on food to freshen your breath,
so people would chew on it. However, the concentration, the dose,
(18:13):
for lack of a better term, the amount that you
have to have and the quality you have to have
to do it in small capsules is different. So, in
other words, the amount that you need of a particular
item for medicinal purposes is something different. So I'm not
(18:33):
sure what all that is, but of course it's no
substitute for medication, but it could be a great accoutrement
if you will. So. Garlic might also help regulate blood
sugar levels for people with diabetes, diabetes, and these are
all things that are being stuttered studied by modern science.
(18:54):
The line between fact and myth is obviously they're making
these claims. The separation has to come through studies. So
it's got its legendary rather reputation. But not all claims
are going to hold up scientifically, and that's what you
have to figure out. There's not solid proof it helps
(19:16):
with colds or sore throats, or Alzheimer's or as an
immune boost. And these are claims that are made all
the time. And so some studies link garlic to lower
cancer rates, which is interesting to say the least. There's
still much more research that needs to be done. All right,
(19:36):
when we come back, I want to talk about the
garlic ten minute rule. Have you heard about this? Do
you know what it is? I'll explain what it is
and what it isn't when we return. So go nowhere.
National Garlic Day today, we're celebrating. You've been listening to
the Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday
(19:59):
and anytime on demand on the iHeartRadio app. How do
you do? Happy National Garlic Day? To you what a
big day it is for mints like Zelman's. Eh, all right,
I wanted to get back into garlic because it's kind
of all garlic. I do have some other stuff, a
(20:22):
new Kraft mac and cheese flavor that is not garlic. Earlier,
Robin who does manages our music and engineers the show,
she in my ear was like, is it garlic? No
Raft Macaroni and cheese. You know, they do have a
ranch flavor. They have some limited flavors of jalapeno. This
(20:44):
is a new one for summer and spring that is
out and about I'll tell you about coming up. Also,
Martha Stewart, her go to host gift I really really
dug and why frozen food might be better than you
think for you and for the planet. I'll explain all
(21:06):
of that coming up just a bit from now. Garlic
ten minute rule. That doesn't mean that you can drop
garlic on the floor and wait ten minutes to pick
it up and everything will be okay. That's not what
it is. The ten minute garlic rule refers to letting
chopped or crushed or minced garlic stand for ten minutes
before cooking or consuming it. Why do they do this.
(21:30):
What is this rule, Well, this is about maximizing the
health benefits, particularly the activation of that alesin. This is
this chemical reaction. The enzymes react to the oxygen oxidize
in a way that is beneficial. So this weight allows
(21:53):
that time to happen and it converts a lenin you
know how you pronounced theser up to you and makes
it into this other chemical compound with all these health
benefits that have been studied for some time. So activating
(22:18):
that a lesin is important. So the garlic is choked,
it's crushed. The cells rupture and like I said earlier,
it is in the family of of onions. And you
know when you cut an onion, that's when you are
rupturing the cells. And then similarly that inside those cells
(22:43):
that oil releases and in this case, not only does
it oxidize, but the minute it mixes with your tears,
with the the saline in your eye, it it it's
what makes that burning. So that's what causes that burning
(23:04):
sensation in your eyes and then tearing, which I can't stand.
And I love cutting onions. The actual act of cutting
onions I think is fun, but I can't stand what
it does to my eyes. It drives me nuts, so
it releases those enzymes in garlic. They react with the oxygen,
and that reaction naturally these occurring compounds and make this
(23:30):
kind of super compound that has medical benefits. So these
health benefits, I think is probably the best way to
say them, known for things like being anti inflammatory. And
if you look at a lot of the things that happen,
especially as you get older, a lot of the concerns
you have have itis at the end of them, and
(23:52):
itis is just part of the fancy term for swelling
or inflammation. Really, Now, there are people that go nuts
of this, and I haven't done the deep dive that
I should about looking into just straight anti inflammatory stuff.
And there's very many people that look at this and say,
(24:13):
you've got to cut down the inflammation. Makes sense to me,
but there's always people that are religious about certain parts
of you know, whether it's you can't eat meat, or
you can't do this, can't anything that's all across the
board makes me a little nervous. So they say it's
also an anti viral antibacterial, and these things are continually
(24:37):
being studied by science and medicine. Some say it reduces
blood pressure improves cardiovascular health, and there is some evidence
of that through studies that have been made. So why wait, Well,
when you cross your choppgarlic, that rest for ten minutes
gives the maximum amount of this compound being formed before
(25:00):
it's cooked or consumed. And the reason why you want
it to proliferate as much as possible is that gives
you one the most health benefits you can get from garlic.
But two is a lease in is heat sensitive, so
like other things, it degrades during cooking. So the hope
(25:22):
air is the longer you wait, in this case ten
minutes before cooking maximizes the amount of a lease in
present and therefore the stuff that gets cooked out, you
still have more that is preserved preserved through the cooking
process because you waited long enough. So that's where the
(25:43):
ten minute rule comes. You know, the whole ten minute
rule with garlic is to be able to wait until
that process takes place. That is how you know it
is at its peak, and so anything that is lost
during the cooking process, you still have a good amount
for those potential health benefits. Garlic's pretty fascinating, I mean,
(26:07):
in addition to just being delicious, It's one of those
things because it seems in life all the things that
are delicious aren't good for you. I mean, I know
that's a broadbrush, but you know what I mean. Any who,
it's you know, no one ever says, oh my gosh,
you have to have cake all the time. It's so
good for you, Celery, that's good for you. All right.
(26:31):
Stick around. More to come, including some more National Garlic
Day stuff and the folks from Zelmon's coming on a
little bit later as well, So go know where
Speaker 2 (26:41):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Look at that the sun is out pushing through the
clouds and a little bit of gloominess this week. Always,
it was just one of those days where I got
up this morning, walked outside and I'm like, it's a
beautiful day. And for those of you that follow me
(00:24):
on I follow me, he's kind of lame. You hang
out with me. Check out the stuff that I do
on social media at Instagram at fork Reporter on Instagram,
at fork Reporter on Instagram. You could see that when
wife made me a special special toast this morning that
ended up brightening my day just a little bit more.
Loved that lady. She's a cool broad is what I'm saying. AnyWho,
(00:48):
I just am in this magic mood today about life
being fantastic for a lot of reasons. We're going to
get into garlic because it's the national or International Garlic Day,
but anyways, we're celebrating garlic. I wanted to remind you
of something though. Next week is the Bob Gerr Living
by Design premiere. Kil Are you going? You said, Oh,
(01:12):
you can't go because it's a Saturday and then have
Tiffany show. So Tiffany should do a live broadcast from there.
She really should. I should looking to sign that up
at the Alex Theater there in Glendale. So this new
documentary film that mister Gerr hasn't seen himself yet, it's
going to be watching it live at the premiere. I
believe there's still some tickets left for the twenty sixth
(01:36):
week from today Alex Theater there in Glendale, and it's
just going to be a celebration of this Disney legend,
an imagineer that is behind Autopia, the Monoail, the Matta Horn,
Bob Sleds, the Haunted Mansions, Doom Buggies. He also did
work for other parks as well, including the Big Mechanical
(02:00):
that used to be at Universal was one of my
absolute favorites burned down unfortunately. He's just an amazing man.
He's been on the show multiple times, and I wanted
to remind you that there's still tickets left. I would
say you can search it on online. Fever up dot
(02:21):
com has tickets available there. That's fever up dot com
and just look for Bob Gerr. Living by Design. I'm
thrilled and looking forward to it. I'm going to see
some great friends. My buddy Clay Rowe from the station
here is going to be going with me. It'll be
a lot of fun. All right. Garlic. Let's get into garlic,
(02:42):
shall Louis. Let's talk garlic today. Throughout the program, I'm
gonna show you a couple of tips and tricks for
roasting and different things to do with garlic. But I
wanted to start with just some facts about garlic. You know,
what exactly is garlic? You know, you see it like
cartoons or movies, people hanging you know, multiple bulbs hanging
(03:05):
down in the kitchen. I've never done that, but I
do like garlic and I have it in the house
constantly all the time because it's quintessential to cooking. It's
actually part of the onion family. It's also you know,
related to leagues and scallions, chives, that type of thing.
(03:26):
But unlike its cousins, garlic bulbs are made up of
smaller pieces. They're called cloves, and it is this bunch
of those cloths that come together to make the garlic bulb.
And it just has so many different properties, including some
studies that tie it to medical benefits as well. So
(03:47):
even though they sound similar, wild garlic and elephant and
garlic aren't the same thing. Elephant garlic is actually more
like a leak in disguise. It's a little different. So
why does garlic smell so pungent on its own? When
you get it in a ball, not much there, you know,
(04:11):
But the moment you peel it, you chop it, or
you crush it, it releases these sulfur compounds. And that's
what gives garlic that signature kick, that flavor that can't
be replicated by anything else, and it's just magical. Now,
(04:32):
I'm sure there's people that don't like garlic, but it
is one of those flavors and one of those smells
that if you just throw garlic in a pan of
hot olive oil or something, it just immediately onions the
same thing. They just make the house smell delicious and
(04:54):
like something wonderful is about to be made. Cooking will
tone those flavors down a bit, And you know, some people,
it gets pretty intense in your mouth, and some people
don't like the garlic breath. The way it mixes with
your own breath can be nasty. Some people say you
(05:16):
can chomp on a mint leaf or an apple slice
or some lettuce after a garlic meal. We know through
a lot of studies that what our friends at Zelman's
have taught us, and that is clinically tested to beat
the crap out of garlic breath and things like that.
So onion breath because it's really attacking it with that
(05:39):
parsley seed oil. So where did garlic come from? This
is one of those things that you can trace it back,
but no one's really sure where it first showed up.
Experts think it probably started in Central Asia. People in
India and Egypt were already farming it over five thousand
years ago, so that's a long time to trace back
(06:02):
when you consider, you know, humans in this state or
go back what ten thousand years history wise, so makes
garlic one of the earliest crops in human history. Eventually
it made its way to China and then you get
southern Europe. And today all the garlic in the US
comes from California, so we have a lot of garlic here.
(06:25):
Garlic in ancient times was all over the place as well.
Back in the day, garlic was a big deal. The
Greeks even gave it as an offering to their gods
and stuff like that. The father of medicine, the you know,
the birth of the hippocritic oath and all of that,
(06:48):
used it to treat parasites, help of digestion. Romans loved
garlic too, They used to it both as a seasoning
and a remedy for things so tuberculosis. Some even believe
rubbing a mix of garlic, juice and thyme on your
skin could protect you from snake bites. Don't know if
that's true. That's not what I would That's not what
(07:12):
I bet a snake bite on personally. All right, stick around.
Much more to get into about garlic, the belief that
it fights cold plagues, all those things. We'll talk about that,
even the myths about vampires. So go nowhere. Garlic. A
lot of garlic today on the show as it's national
or international or pan national or I don't know, garlic day.
(07:38):
So go nowhere.
Speaker 2 (07:39):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI Am sixty.
Speaker 1 (07:46):
It is a gorgeous Saturday, a little breezy, but nice
and warm. You know, it heated up for a while.
And then all of a sudden, boom, it got that hazy,
which I'm not going to get mad about. That's cozy.
My boy has been home for the spring break, and
so that's a good cuddle time. It's a little chilly outside,
(08:08):
so I'm not mad at it, but it's also beautiful
and I will take it. I hope you are enjoying
your lovely Saturday. It's National Garlic Day, so I'm going
to be talking a lot about garlic today because garlic
is fantastic. It is just it is just one of
those ingredients that is quintessential to the smells of a
(08:33):
kitchen and one of those things that the minute I
smell it, I just you know, you start to salivate
and think, ooh, something good is being made, something good
is being made, and it just is a magical ingredient.
So we're kind of doing our nod to that today
and all the goodness it brings. So fighting cold plagues
(08:53):
and more. Let's look at some of the things that
have been said or done throughout the centuries of people
believing that it has medicinal purposes, and then we'll get
into what science says about that currently. Okay, so fighting
colds and the plagues and all that stuff. In England,
people used to mix garlic with honey. Now honey has antibiotic.
(09:15):
I think that's what now, disinfectant, No antibacterial, that's what
I'm looking for, antibacterial properties. As a matter of fact,
hot honey has been used and honey has been used
for bullet wounds in the trenches and has its own
(09:38):
power to it. So mixing garlic with honey and sometimes
alcohol treat colds, stomach bugs, things like that. During the
plague outbreak in France in seventeen twenty, many folks believe
garlic saved hundreds of lives. Even into the nineteen hundreds,
people or garlic nex next lists to garb against illnesses
(10:01):
like the flu. I don't think that does anything, but
you know you're desperate, You're going to try something. Now.
The garlic necklace makes me think about vampires. And we've
all heard the stories in movies and writings that con
continue to push this narrative of garlic scaring away vampires.
(10:22):
That ties back to an actual ingredient that is found
a chemical reaction, a compound inside garlic that shows itself
and multiplies in its robustness and potency when it's exposed
(10:45):
to oxygen. So the minute you peel garlic and got it,
smash it, any of those things, then you get something
called I suppose it could be pronounced Allison as well,
but alas A A L L I C I N
(11:07):
is always how I've pronounced it. Compound gives garlic its
intense smell in medieval Slavic countries, and that's where a
lot of the vampire tales began. That's their origin. Garlic
was thought off toward thought to ward off evil spirits.
Since people all used it to fight diseases and you
(11:29):
know all that that, it kind of makes sense. It
became this vampire repellent, which stinks because you know, as
a vampire you live all that time. You think you
want to jump into some Italian food. Yeah, right, as
a vampire, doesn't that bug you? It really does, And
I'm glad that you're bringing awareness to it. Finally, well,
(11:51):
you know what, the vampophobics that are out there don't
like me to talk about these things. I know, but
I am all for the blood and biting and fang banging.
But it's because of all of that that I can
only come out at nighttime. You know. Yeah, it's just
(12:12):
that right. I know. That's why you are sitting in
the dark in our newsroom every weekend. I appreciate it.
So how to store garlic like a pro? This is
key for cooking. You can buy garlic. You look for
the bulbs that are plump, tightly wrapped in their skin.
I want some resistance there. Skip any that are sprouting.
(12:34):
You don't want them sprouting or have mold. Obviously they're
past a prime. You don't want that. Store your garlic
in a cool, dark place, just like Andrew Caravella, and
with some airflow like a pantry, and it'll last months,
you know, best flavor and health benefits. Try and use
it within a week, but a last month in there.
(12:55):
We'll get back into that smelly, lovely oil that creates
the greatness of garlic when we come back. So goat nowhere.
It's the Fork Report today, almost all things garlic today,
to be honest with you. Although there's a new flavor
of Kraft macaroni and cheese I want to tell you about,
(13:15):
and some other things you need to know. So go
know where.
Speaker 2 (13:18):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:24):
How do you do? Thanks for hanging out today. I'd
love for you to join me on social media. Instagram
is my jam, although you can find me on a
lot of the different platforms at fork Reporter. At fork Reporter.
If you are the artistic type, or you're a maker
or a fabricator, or you just like seeing creative things,
(13:46):
well I have another one that is kind of I
don't know. It's like stuff that I like to do
other than radio and the stuff that we talk about here,
and that is Savco Industries at Savco Industries SAA v
COO Industries, and I just put stuff up, you know,
(14:10):
things that I'm making. I like three D printing, I
like laser cutting, I like oh gosh, a dice sublimation.
I don't know, building things with my hands, Halloween displays,
Christmas displays, tons of stuff, and some of it is
stuff it's not I don't sell to the public currently,
but I do make promotional items and things like that
(14:32):
that I put up there as well, So please check
that out at Savco SAA v COO Industries on Instagram
as well as at fork Reporter on Instagram. As well
talking about garlic. Today's National Garlic Day. We're running another
special this weekend for Zelman's because of this. They're just
(14:53):
good folks. They really want you to try it. I
love this about them. It is like, hey, we believe
you know you're gonna be hooked because the quality of
the the product there. So twenty five percent off today
Zelmans by going to Zelmans dot com slash fork and
(15:13):
that'll give you automatically nothing, no codes, no nothing, automatically
give you twenty five percent off today. We're going to
talk to Jared a little later. It is a family
business and we'll talk to Jared a little bit later
as we're talking all things garlic today. So what makes
garlic good for you? So that's smelly oil we were
talking about Alison or Alison is actually packed with antibacterial power.
(15:40):
Garlic also has other you know, like forty other beneficial compounds, flavonoids, selenium, gosh,
just tons of it. So experts think that it's the
mix of all all of these that gives garlic its
health boosting reputation. So how might garlic help your health?
(16:00):
Keep in mind a lot of studies they continue to
do studies on this and the compounds in the food.
The foods are the first medicine. These are extracts from foods,
extracts from plants. These were the first medicines. And so
learning about food as medicine, you know, as your first medicine,
(16:24):
is something that I encourage you to find out more about. Now,
there's limitations to these things. And I am a Western
medicine guy, which means I do believe in the power
of Western medicine and the intellect that went into it.
But I think that also our medical doctors learn don't
(16:44):
learn as much as they should about food. I mean
they'll tell you to eat less or don't have this
type of food, or less red meat and things like that.
Those are the simple ones, but obviously there's other things
to be learned and understood about them. Some doctors know
it because they're interested in food, but otherwise I don't
(17:06):
think it's part of the curriculum the way it should be.
Just my two cents. So there's a lot that suggests
that garlic is good for heart health, might lower cholesterol,
might lower blood pressure, prevent clots, keep your arteries flexible,
and there's even talk that it could help reduce your
(17:26):
risk of stroke. Again, these are things you should talk
to your doctor about. I am not a doctor, but
poking around and doing research is my thing. And of
course none of these things are a substitute for medication,
even you know, I was talking about Zelman's Okay, So
the active ingredient in Zelmens that make it different is
(17:48):
the partially seed oil. Right. Well, I've had conversations with
Anthony and Jared about this. Well, okay, so what is it?
You know? For you go back centuries and you can
find out that in Rome, you know, parsley has always
been something that you've had on food to freshen your breath,
so people would chew on it. However, the concentration, the dose,
(18:13):
for lack of a better term, the amount that you
have to have and the quality you have to have
to do it in small capsules is different. So, in
other words, the amount that you need of a particular
item for medicinal purposes is something different. So I'm not
(18:33):
sure what all that is, but of course it's no
substitute for medication, but it could be a great accoutrement
if you will. So. Garlic might also help regulate blood
sugar levels for people with diabetes, diabetes, and these are
all things that are being stuttered studied by modern science.
(18:54):
The line between fact and myth is obviously they're making
these claims. The separation has to come through studies. So
it's got its legendary rather reputation. But not all claims
are going to hold up scientifically, and that's what you
have to figure out. There's not solid proof it helps
(19:16):
with colds or sore throats, or Alzheimer's or as an
immune boost. And these are claims that are made all
the time. And so some studies link garlic to lower
cancer rates, which is interesting to say the least. There's
still much more research that needs to be done. All right,
(19:36):
when we come back, I want to talk about the
garlic ten minute rule. Have you heard about this? Do
you know what it is? I'll explain what it is
and what it isn't when we return. So go nowhere.
National Garlic Day today, we're celebrating. You've been listening to
the Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday
(19:59):
and anytime on demand on the iHeartRadio app. How do
you do? Happy National Garlic Day? To you what a
big day it is for mints like Zelman's. Eh, all right,
I wanted to get back into garlic because it's kind
of all garlic. I do have some other stuff, a
(20:22):
new Kraft mac and cheese flavor that is not garlic. Earlier,
Robin who does manages our music and engineers the show,
she in my ear was like, is it garlic? No
Raft Macaroni and cheese. You know, they do have a
ranch flavor. They have some limited flavors of jalapeno. This
(20:44):
is a new one for summer and spring that is
out and about I'll tell you about coming up. Also,
Martha Stewart, her go to host gift I really really
dug and why frozen food might be better than you
think for you and for the planet. I'll explain all
(21:06):
of that coming up just a bit from now. Garlic
ten minute rule. That doesn't mean that you can drop
garlic on the floor and wait ten minutes to pick
it up and everything will be okay. That's not what
it is. The ten minute garlic rule refers to letting
chopped or crushed or minced garlic stand for ten minutes
before cooking or consuming it. Why do they do this.
(21:30):
What is this rule, Well, this is about maximizing the
health benefits, particularly the activation of that alesin. This is
this chemical reaction. The enzymes react to the oxygen oxidize
in a way that is beneficial. So this weight allows
(21:53):
that time to happen and it converts a lenin you
know how you pronounced theser up to you and makes
it into this other chemical compound with all these health
benefits that have been studied for some time. So activating
(22:18):
that a lesin is important. So the garlic is choked,
it's crushed. The cells rupture and like I said earlier,
it is in the family of of onions. And you
know when you cut an onion, that's when you are
rupturing the cells. And then similarly that inside those cells
(22:43):
that oil releases and in this case, not only does
it oxidize, but the minute it mixes with your tears,
with the the saline in your eye, it it it's
what makes that burning. So that's what causes that burning
(23:04):
sensation in your eyes and then tearing, which I can't stand.
And I love cutting onions. The actual act of cutting
onions I think is fun, but I can't stand what
it does to my eyes. It drives me nuts, so
it releases those enzymes in garlic. They react with the oxygen,
and that reaction naturally these occurring compounds and make this
(23:30):
kind of super compound that has medical benefits. So these
health benefits, I think is probably the best way to
say them, known for things like being anti inflammatory. And
if you look at a lot of the things that happen,
especially as you get older, a lot of the concerns
you have have itis at the end of them, and
(23:52):
itis is just part of the fancy term for swelling
or inflammation. Really, Now, there are people that go nuts
of this, and I haven't done the deep dive that
I should about looking into just straight anti inflammatory stuff.
And there's very many people that look at this and say,
(24:13):
you've got to cut down the inflammation. Makes sense to me,
but there's always people that are religious about certain parts
of you know, whether it's you can't eat meat, or
you can't do this, can't anything that's all across the
board makes me a little nervous. So they say it's
also an anti viral antibacterial, and these things are continually
(24:37):
being studied by science and medicine. Some say it reduces
blood pressure improves cardiovascular health, and there is some evidence
of that through studies that have been made. So why wait, Well,
when you cross your choppgarlic, that rest for ten minutes
gives the maximum amount of this compound being formed before
(25:00):
it's cooked or consumed. And the reason why you want
it to proliferate as much as possible is that gives
you one the most health benefits you can get from garlic.
But two is a lease in is heat sensitive, so
like other things, it degrades during cooking. So the hope
(25:22):
air is the longer you wait, in this case ten
minutes before cooking maximizes the amount of a lease in
present and therefore the stuff that gets cooked out, you
still have more that is preserved preserved through the cooking
process because you waited long enough. So that's where the
(25:43):
ten minute rule comes. You know, the whole ten minute
rule with garlic is to be able to wait until
that process takes place. That is how you know it
is at its peak, and so anything that is lost
during the cooking process, you still have a good amount
for those potential health benefits. Garlic's pretty fascinating, I mean,
(26:07):
in addition to just being delicious, It's one of those
things because it seems in life all the things that
are delicious aren't good for you. I mean, I know
that's a broadbrush, but you know what I mean. Any who,
it's you know, no one ever says, oh my gosh,
you have to have cake all the time. It's so
good for you, Celery, that's good for you. All right.
(26:31):
Stick around. More to come, including some more National Garlic
Day stuff and the folks from Zelmon's coming on a
little bit later as well, So go know where
Speaker 2 (26:41):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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