Garlic Post-Harvest Study – Year Onegarlicseedfoundation.info/garlicpress/the-garlic-press-51.pdf · an open-air structure such as a shed or a barn. Each treatment was either applied

CONTENTS

Garlic Post-Harvest Study --Year One 1-3

Excess Supply of Garlic Leadsto Slump in China 3

Out of My Head My Summer Vacation 4-5

Chester J Cavallito 6

Epigenetics How Your Mind CanReprogram Your Genes 6

Worldrsquos Top 10 Garlic Festivals 8

Garlic Seems to Ward Off the Luck of the Irish 8

Soil Testing for White Rot Could Re-open Onion and Garlic Fields 9

Total Phenolic Levels in DiverseGarlics 10-11

Culinary Section 12-16

Health Section 17-20

GSF Order Form 21

Initial membership in the GSF is $154 issuesRenewals are 8 issues for $20 All submissionsfor The Garlic Press should be sent to GSFRose NY 14542-0149 or rjdunkelyahoocom All medical references should be taken for educa-tional purposes and any recommendations shouldnot preclude consulting with a health practitio-ner Please no reprinting any material hereinwithout written permission

The Garlic Press is the official newsletter ofldquoFriends of Garlic Incrdquo a 501(c)(3) not-for-profit publiceducationalagricultural organiza-

Treatments used to test hypothesis Treatments were combined in all possibleways so that we could examine the effectsof each separately and in combination Alltreatments were compared to curing uncut inan open-air structure such as a shed or abarn Each treatment was either applied to aten pound sample or on an 8 foot piece ofbed averaging about 46 heads per sampleThe trial was replicated on three farms

A Trim Roots flush with basal plate

B Trim tops to 6 long

C Wash

D Cure in High Tunnel

E Cure in open-air structure

F Leave Roots and tops un-cut

THE REGULAR AND NOT SOREGULAR NEWSLETTER OF THE

GARLIC SEED FOUNDATION

SUMMERFALL 2012 wwwgarlicseedfoundationinfo 51

Cornell University Cooperative Extension

Garlic Post-Harvest Study ndash Year One

Garlic is a $20 million industry in New York and it represents an important and growing nichecrop across the Northeast As the numbers of garlic growers and acreage in garlic have increasedthe number of diseases associated with this once trouble-free crop have also increased Nearly 25of growers surveyed in 2011 indicated they have lost 30 or more of their garlic crop at least oncein the last five years

Diseases such as Botrytis neck rot Penicillium and surface molds such as Embellisia SkinBlotch and Aspergillus are common in curing areas with variable moisture such as barns and shedsEffects of poor post-harvest treatment can be devastating The simplest way to address issues withpost-harvest diseases is to change the environment where garlic is cured Based on the researchavailable and consultation with the Garlic Seed Foundation a series of treatments were developedto test this hypothesis

Hypothesis Optimizing post-harvest handling of garlic will reduce post-harvest loss and improve seed stock

Three farms were included in ear one of the post-harvest study two in the Hudson Valley andone in the Mohawk Valley Treatments were replicated at the three farms with the exception of top-cutting which was accomplished using a sickle-bar mower at one farm while the garlic was still inthe field and using pruning shears at the other two farms after garlic had been harvested Details ofthe treatments are shown belowA Root Pruning Roots were cut while garlic was still moist using a knife or pruning shears Care

was taken not to damage the basal plateB Washing was completed using a garden hose and a nozzle Power washers were not used After

washing garlic was air dried before being placed in the cutting area Garlic was washed untildirt was removed from the bulb

C Open-Air Curing These treatments were placed in solid but well-ventilated buildings such asbarns and sheds to dry without supplemental heat from the sun

D Top Cutting Tops were cut to a height of six inches while garlic was green The mechanicalcutting showed some variation in height

E Curing in high tunnels Garlic was moved to high tunnels immediately after other treatmentswere completed All high tunnels had a shade cloth and were ventilated with fans preventingtemperatures from exceeding 100 degrees F

F Leaves roots and tops uncut Garlic was left completely uncut in this treatment It was spreadout on drying racks to leave space for the bulbs to be one layer deep or it was tied into bundlesof 6-10 and hung

[Continued next page

Garlic Press 51 - page 2

Garlic Post-Harvest Study ndash Year One [Continued]

About High Tunnel DryingThe high tunnel drying temperatures for this year were kept

conservatively cool relative to the outdoor temperatures Tempera-tures inside only averaged about 5 degrees warmer in the tunnel thanoutside Next year temperatures will be increased to an average of110EF during the day in the high tunnel Overall this was a warm drycuring season whether drying in a tunnel or in an open air systemIncreased benefits of the high tunnel system are expected in cooleryears

Garlic dryness was rated numerically on a scale of 1-4 from green(1) to roots and tops completely dry (4) Garlic was observed every 3-4days until all treatments were dry

ResultsHigh Tunnel vs Open Air Across the three trials garlic in high

tunnels dried an average of three days faster in high tunnels than inopen air structures Garlic dried in high tunnels had slightly betterwrapper quality (tighter less discoloration) at one site Garlic dried intunnels also had slightly lower disease incidence (Aspergillus andEmbellisia) in two of the three sites though disease was not severe inany site or treatment No garlic treatments showed damage from beingdried in the high tunnel

Roots trimmed vs roots untrimmed No statistically significantdifferences were observed between these treatments in regards to bulbquality weight or disease incidence

Tops trimmed vs tops untrimmed Trimming the tops mechani-cally in the field greatly increased the speed of harvest and reducedthe space needed for drying Top trimming did not have a significanteffect on disease incidence in cured bulbs but there were differencesin bulb weight at two of the farms with un-cut bulbs being slightlyheavier (Table 1) It is unclear if this difference is due to weight lossor to double bulbs since the number of bulbs is greater in the treat-ments with lower weights Bulb quality was comparable betweentreatments

Washed vs Unwashed Washed garlic looked very good initiallybut became more discolored than the unwashed garlic during thedrying and curing process Most discoloration could be removed byremoving 1-3 wrapper leaves but this extra step is time-consumingDisease incidence particularly Aspergillus and Embellisia wasslightly higher in washed garlic

Next Stepsbull Replicate post-harvest trial increasing temperature in the high

tunnel treatment and reducing humidity at nightbull Complete fertility trial on three farms from the Mohawk Valley

to Long Island NY Report results in fall 2013bull Complete weed control trial on three farms Includes mulches

cultivation and chemicals

Planting Considerations for GarlicWithout a certification program in place some growers are

wondering how they should treat new seed introduced onto the farmMany growers have been able to find sources of nice healthy-lookingseed from sources who have tested negative for Garlic Bloat Nema-tode but this result is not a guarantee that every bulb that the growerproduced is GBN free it is only a guarantee that the garlic used in thetest is GBN free Additionally new seed may come with Fusarium orsurface molds To minimize risk of infesting established seed stockand to promote healthy and vigorous garlic next year include a fewsafeguards and best practices in your fall plans1 Map it out Create a planting map for the garlic and separate the

new seed from your existing seed stock The separation doesnrsquothave to be large since GBN can move no more than one foot insoil However if your soil moves the GBN can move with it somake sure you plant new seed down hill from established seed toprevent movement with erosion Also place your new garlicwhere you will be able to plant and cultivate it last Avoidingmovement of soil around GBN-infested plants to areas withuninfested plants with your cultivation equipment is a keypreventative action during the growing season Label the newgarlic clearly in the field for reference next year

2 Cull bulbs or cloves with symptoms or damage when crack-ing Carefully feel and look at each clove during this process andremove anything that looks suspect Discard cloves with un-healthy looking basal plates with dents or lesions on or under thewrapper leaf and any cloves that feel unusually light Do notcompost these cloves ndash either bury them away from the field orthrow them away

3 Treat all seed with a surface sterilizer Sterilizing the surface ofthe cloves will NOT control GBN However it will reduce issueswith surface molds such as aspergillus and will kill surfacepenicillium This is a best practice for all garlic You can eitheruse a 10 commercial bleach solution (1 part bleach and 9 partswater) or you can use an OxiDate dip (23 pz Per 25 gallonswater) Remember to test bleach and OxiDate dips for activity iftreating large amounts of seed and replace solution when activitydecreases Plant cloves immediately after dipping not after theyhave dried back out

4 Optimize pre-planting soil fertility See Table 1 for Cornellfertility recommendations All phosphorous and potassium shouldbe applied at planting Slow release organic forms of N such asalfalfa and soybean meal can be applied at planting Quick releasesynthetic or soluble forms of N should be reserved for use in thespring Optimum fertility and soil conditioning will help keepgarlic healthy and healthy garlic will withstand everything fromGBN to Fusarium better than stressed unhealthy garlic

[Continued next page]]


The wholesale prices of garlic have been falling since March this year incontrast to the high prices of 2010 (PhotoXinhua)

[Garlic Post-Harvest Study ndash Year One [continued]

5 Next year watch new seed closely During the growing seasoncull suspicious looking plants and have them tested for GBNSelecting the most suspicious plants gives you the highestprobability of detecting GBN if present If a seed certificationprogram is developed farm inspectors will take this step for youUntil then you can act as your own informal inspector

6 If the seed turns out to be positive you can still sell it as foodUse your planting maps to help you avoid planting the area withinfested seed into any allium for four years This is a best practicefor garlic in general so if you can move the whole garlic plantingout of alliums for four years that is the best option After that timeyou should be able to safely plant garlic back into the ground

Excess supply of garlic leads to slump in China

Want China Times 5142012The wholesale price of garlic ndash one of the major crops in

China ndash has slumped since March after experiencing anincrease in 2010 with prices of many popular varieties suchas Yunnan Da Du and Xiao Du even plunging by more than30 percent

Speaking about the reasons for the drop in garlic pricesChen Mingjun who is in charge of handling garlic marketinformation in Chinarsquos Vegetable Circulation Associationsaid the price fluctuations were the result of oversupplycaused by farmers expanding their crops in anticipation of acontinuous rise in garlic prices in the domestic market

ldquoPrices will continue falling if the country is free fromnatural disasters in the next month when the garlic harvest isexpectedrdquo he added

Last year the main garlic production areas in China werehit by a spring chill leading to a significant drop in outputMarket speculation then drove prices to a peak of 11 yuan(US$ 169) per 500 grams

Although prices started to fall soon after they were stillaround 5 yuan (US$ 071) per 500 grams of garlic before theChinese New Year festival in February

At the Shaheyuan agricultural product center which isthe major garlic wholesale market in Chengdu a tradersurnamed Li said garlic prices had experienced a sharpdecline over the past month ldquoCurrently the wholesale priceof Da Du garlic from Yunnan stands at 3 yuan (US$ 046) per500 grams while Xiao Du garlic is selling for 4 yuan (US$062) They both registered a more than 30 percent drop of 1yuan and 15 yuan respectively from the previous monthrdquoLi said

According to Xinhua News Agency data on nationwideagricultural product prices garlic prices began to slide frommid-March From April 18 prices started to drop rapidly byMay 7 prices had tumbled 86 percent

Chen estimated that this year garlic supply would be highsince farmers had increased their crops by 20-30 percent


OUT OF

MY HEADBob Dunkel

The merry-go-round of growing with garlic seems to spin on and onSadly some of the elders have passed centrifugally on to regeneratethe care-giving they have learned It arises anew in the young starry-eyed youths who have inherited this addictive pattern and likeSpring feel a sense of renewal and the hope of fat bulbs to comeOverall however the challenges have not only changed but to someextent increased in this world market in which we have beeninevitably enmeshed As the trees and birds and insects march evernorthward things have changed in ways we still do not fullyunderstand Here in the Eastern US we used to speak about diseasesthat were across that divide called the Great Mississippi We couldtalk about the sulfur that fell on our fields out of the smokestacks ofthe Ohio valleys and the rain that just came our way Then weconsidered garlic from California as the import crop after our freshgarlic was harvested and sold Well as I mentioned that was then

Now we have shifted in so many ways out of that lifestyle andperspective Stem and bulb nematodes arrived from a borderlessNorth and thrips and Iris yellow spot virus have invaded New YorkState and more In the last couple years I have run into a couple ofcases of the dreaded White Rot that damaged the fields of Californiaand now may be as far flung as Maine Chinese garlics have becomeubiquitous and a bane on many countries that look for seed stockwhile their borders have tightened and tariff wars et al rage on andon and on

To beat another drum even the definition and understanding ofthe word ldquoOrganicrdquo has been convoluted as we invent new fixes forsome of the same old problems The one thing that tethers me to thisworld is the garlic and my belief that garlic never dies but some ofit has become quite sickly and less medicinal and too cheap So I askyou ldquoWhere do we go from hererdquo As much as I enjoy puttingtogether this rag on garlic as irregular as it is1 realize that we needto be more vigilant in many ways We need to speak and have anational and even international forum on climate change or weatherwars depending on our ldquoleanrdquo Scary political machinations likeCodex Alimentarius are flattening the world and not in a good waywhile most folks that farm the small acres and hunt out their food atfarmers markets are being attacked for their lifestyle choices Soapboxes

That is why in a way we were kicked and dragged into thiscyber-world and its offspring chat rooms blogs spyware endlesslyself-infatuating statistics etc We hear the words ldquosocial networkingrdquoand fail to see the net that is containing us Still however thepotential is always there There are still wise ways to grow more andmore good food for more and more folks whose wallets and faceshave shrunken and we still have the garlic I laugh at myself toooften when I realize how much and how quickly this dog and ponyshow ride we are on spins We go to a lot of garlic festivals and talkwith growers and novices and the folks that just have their lipswatering over the stinking rose but again even in those situationsthings have changed and not all for the worse We get a lot ofquestions from the newbies like ldquoWhich way is up When do weplant What is garlic seedrdquo etc But over the years the audienceshave also become quite sophisticated and challenge us with ldquoWhatthe heck happened to this garlic What cover crop winter kills orfeeds the garlic What new equipment is out there to help plant or

harvestrdquo and the marketing has gone from dirty or cleaner bulbsand braids to all kinds of product-added garlic-centered dips andvinegars and sauces and sprays You know the tune

So again where do we go from here in this Brave New WorldFolks want it all and they want it now before someone else gets itfirst We have been switching over the Press to an electronicversion for those riding the fast lane while never forgetting thefarmers and others who still read by lantern or in the wee hourswhen dead tired from a too-hard dayrsquos work

What we do not get and mostly never did get is help from youfolks our members Send us some pictures or stories of how andwhy you grow garlic Somebody out there write an article so youdonrsquot have to read me filling up the pages for lack of anythingbetter And you techies that see this cyber-world for what it isplease give us some help to make our group more widely-rangedand more wide-reaching Festivals are needed more than ever in thiseconomy and we need you to take this to your churches and townhalls and communities as a viable way to gather and have fun andbring in some dough

One last note in this plea for welcoming in the new is that wehave finally come out with our Garlic Farmers Cookbook and youcan help us get this out Buy it for your friends and try some of ourwild dishes yourselves A few of the recipes are included in thisissue of the Press so please let us know how you like lsquoem or whatwe need to tweak But regardless do not give up on us We couldtake this group for a quantum leap or let us oldsters just pass awaystinky as we are but jump aboard

MY SUMMER VACATIONThought I would try a catchy title to get your attentionhellip The summer vacation period I speak of is the post harvest anddrying time leading up to the festival season which is later Augustthru September Anyway this is just an intro into a couple newprojects that I played with during that period of timehellip The first was trying to get back to an old process that I hadplayed with about twenty years ago along with a now deceasedCornell plant manager It is a way to make garlic powder using afreeze dryer and even though I did a less than sterling job withdetails I wanted to take another shot at determining if this processwould be worth the extra costsSay maybe ten or more years ago we saw very little powder at thegarlic festivals other than the California companies that tried tomove east but now it would be uncommon to not see a few folksthat expand their market and crop into some type of dehydratedgarlic Now with the surge in those three and four tiered driers thatfolks use for so many things it has come to be expected The firstangle we took was to decide to play with one hundred pounds offresh garlic and see where we could go from there After contactingCornell in Geneva NY where I had done the project in the eightiesI found that they still had the old vintage unit that I had experi-mented with but just in the last year they had updated to a newerand better unit that had a lot more dials and functions That at leastgot us moving knowing we couldnrsquot put the cart before the horseThe next two issues were to decide on 12 or 4 ounce containers andglass or plastic We decided to work with 2 ouncers as it wasenough to allow average garlic users a good supply and we couldfigure that roughly about a dollar a piece would ballpark that end ofthe deal while figuring that with a computer and a label packet wecould come up with a simple label that would show folks what itwas and where to get more down the road Then we came to thehard parthellippeeling Well sticky fingers or wearing those purplegloves and a knife were not the way to go for us so after aftertrying

[continued next page]


BELOW THE SURFACE

The underground networkIs long establishedBefore the harsher winds blowAnd snows and long nights comeThe cloves roots have descendedMore like capillariesThan the river of arteriesThat rush from out our heartsThese tinier miners of minerals marchQuietly past the giant sleeping wormsBranching in form like silken websYet all connected indeedTo the circle of Life itselfhellip

On the table of the EarthThe basal plate is setFor there is the heart of garlicLike the moon that fat white clove wanesYet even when it is goneAnd all above is stillAgain that plate still full remainsAs the sprout is readiedAnd the new bulb is definedMoored and tied by those tiniest linesThat chase the sulfur and calcium find

It is all a cycleAll a circle of timeless TimeEver connected umbilicallyTo this sacred groundIt holds that self same promiseThat each new moon bringsTo envision its wholenessTo pattern perfectionBefore the eyes can seeOr fingers feelThe emergence that is Now

(BD)

MY SUMMER VACATION (continued)

that methodology we started searching the internet to see if therewere commercial peelers in New York State I should clarify thatto say we realized that we were not looking to buy one right off asthey run between $900 ndash 1400 for the electric versions that runwater thru the system and peel up to 66 pounds an hour We alsolooked at Chinese systems that used air instead of water but theywere thousands of dollars and clearly we realized that we had tofigure another way forward As luck would have it we found oneupstate NY grower in Rome NY that does Rome grown garlic andmakes a product that mixes olives and garlic or even olives garlicand hot pepper These folks proved to be the ticket and were kindenough to give us a call back and let us do a run on the same daythat they were going to fire up their unit to peel a couple hundredpounds themselves It was a cold rainy day that we took the twohour drive to their business location and it turned out to be a funtime for all It is always a treat to work with garlic folks and seetheir operations It turned out that they had bought a used Chinesepeeler that worked on a lot of power and used air to do the peelingThey do not normally rent out their unit and had never let othersinto their processing area but did allow us to come and check itout We found that the first issue was temperature and because itwas so cold and wet that morning we had to put all the garlic intothe top hopper and then it took awhile to actually get it warmenough to get out the excess moisture and get dry enough to peelproperly This peeler works off a vacuum system that drops abouta pound of garlic at a time into the area where 8 jets of air blow theskins off and then drop them to a conveyor belt while at the sametime sucking off the debris with a vacuum hose into a big trash bagTwo women worked the line along with the two of us pokingaround grabbing any garlicrsquos that were not completely peeled andtossing them back to run again The conveyor ended by emptyinginto a container with water to lessen any bruising and was abeautiful thing to watch The whole process may have taken threehours but thatrsquos with a lot of joking and a tour about the place etcThey charged us $150 for doing the peeling but said that was lowerthan they would charge if they did it again We were more than happy with the superior end product as therewas almost no bruising and no peels at all left on the cloves Wehad to strain out the cloves from the water and bag them up for ourreturn journey thanked them once again and were off This iswhere things got really wild We were on the NY thruway about anhour into our trip home driving in the fast lane in the pouring rainwhen BAM we got a front wheel blowout Long story short sincewe had no cell phone and no spare tire we climbed the fence andlooked for the nearest house and ended up scrambling back over itto meet a NY state trooper after calling a tow truck Irsquoll neverforget the look on the fellows face as he came to my window andas it was rolled down he took two steps back and saidhelliprdquoIs thatGARLIC ldquo Needless to say he went back to his car to wait for thetow truck and that was priceless as they sayhellipOne hundredpounds of now pretty stinky garlic worked the trick indeed Round two this is getting the garlic to the pilot plant decidingon how thin to slice them and getting them onto racks one layerdeep that go into the freeze dryer Twenty years ago we had run ourbatch on a Friday nite and got it out late Saturday and dried it at 90degrees which impressed me but not the professors that came intowork in the food lab Monday morning This time we had moreoptions and basically had to choose between lower temps andlonger drying times It took three days and we had to pay them for

the use of the dryer by an hourly negotiated rate( this because ofthe serious lack of state funding for these guys nowadays)Anyway we ended up with thirty pounds of powder after theprocess A jug of the water that came off during drying that I hopedto be able to test and some oil that was also a by product of thedrying A couple weeks later I had to give up trying to get anyoneto test it as they again had no funding and were under a lot ofscrutiny to justify costs etc That jug of garlic water smelled likemoonshine and cooking with the oil was outta this world Uponfinal testing we gauged the moisture content of the finished powderat 36 Final cost was about $450 for all the fun times at bothplaces to again get 30 pounds of powder Well a quick onlinesearch showed commercial 30 pound lots at between $150 and$200 so factoring in the investment in equipment alone easilydetermined that we would have to really push hard to make anymoney off the process and most small growers could not find thisto be a viable option A cooperative of growers may be an optionbut since this was a fun study done on a hope and a prayer we hada lot of good Christmas presents this year


Chester J Cavallito

Cavallito Chester J CHAPEL HILLNC Chester John Cavallito 94 diedon March 28 2010 at his home inChapel Hill He was born May 7 1915in Perth Amboy NJ in 1936 heearned a BSc In chemistry fromRutgers University followed by anMA and in 1940 a PhD in organicand physiological chemistry fromOhio State University From 1942 to1950 Dr Cavallito was a researchgroup leader at Sterling-WinthropResearch Institute in Rensselaer NY

Cavallito is viewed by many as the ldquofather of garlic chemistryrdquobecause of the ground-breaking research at Sterling-Winthrop inwhich he isolated characterized and synthesized the organiccompound allicin from garlic and identified its antibacterialproperties His seminal 1944-1947 publications in the Journal ofthe American Chemical Society on this subject are still widely citedtoday In 1952 Cavallito moved to Neisler Laboratories where heserved as vice president and director of research In 1966 heaccepted a position as professor and chairman of medicinalchemistry in the School of Pharmacy at the University of NorthCarolina (UNC) Four years later he left academia to again workin the pharmaceutical industry this time as executive vice presidentof scientific affairs Ayerst division of American Home Productsuntil he retired in 1978 Returning to the Chapel Hill area hecontinued his love of research teaching management interests andwriting by volunteering as an adjunct professor in the UNC Schoolof Pharmacy and as a consultant to various non-profit organizationsuntil 1990 Dr Cavallito is credited with more than 120 publica-tions and 35 US Patents He was a member of Phi Beta Kappa theAmerican Chemical Society the American Association for theAdvancement of Science NY Academy of Sciences AmericanSociety of Microbiology and American Society for Pharmacologyand Experimental Therapeutics Positions he held include pastpresident Academy of Pharmaceutical Sciences APhA pastchairman medical chemistry section of Academy of Pharmaceuti-cal Sciences and past secretary and chairman division of medici-nal chemistry of the American Chemical Society Besides hisprofessional interests Dr Cavallito also enjoyed collecting unusualitems he found at auctions traveling and most importantlyspending time with his family He is survived by his wife of 70years Lucy L Cavallito his three children daughter Linda Sheaof Durham NC son John Cavallito and daughter-in-law AnnCavallito of Hillsborough NC and daughter Sandra Mays ofCheyenne Wyo He is also survived by his three grandchildrenAllison Shea and Lauren Lippman both of San Francisco Califand David Mays of Chicago Ill He has three great-grandchildrenEmma Ana and John Mays of Chicago

[Published in Albany Times Union on May 2 2010]

Epigenetics How Your Mind Can Reprogram Your Genes

How Nutrition Affects Genetic Expression Excerpted from Mercolacom article

Two years ago a study performed by the Linus PaulingInstitute at Oregon State University was showcased at the annualExperimental Biology convention The study demonstrated howldquohistone modifications can impact the expression of many degener-ative diseases ranging from cancer and heart disease to biopolardisorder and even aging itself According to Rod Dashwood aprofessor of environmental and molecular toxicology and head ofLPfs Cancer Chemoprotection Program as quoted in a pressrelease

ldquoWe believe that many diseases that have aberrant geneexpression at their root can he linked to how DNA ispackaged and the actions of enzymes such as histonedeacetylases or HDACs As recently as 10 years ago weknew almost nothing about HDAC dysregulation incancer or other diseases but its now one of the mostpromising areas of health-related researchrdquo

In a nutshell we all have tumor suppressor genes and thesegenes are capable of stopping cancer cells in their tracks Thesegenes are present in every cell in your body but so are proteinscalled ldquohistonesrdquo As Dr Jean-Pierre Issa at the M D AndersonCancer Center explains histones can lsquohugrsquo DNA so tightly that itbecomes ldquohidden from view for the cellldquo If a tumor suppressorgene is hidden it cannot be utilized and in this way too muchhistone will ldquoturn offrdquo these cancer suppressors and allow cancercells to proliferate

Now herersquos where epigenetics comes in certain foods suchas broccoli and other cruciferous vegetables garlic and onionscontain substances that act as histone inhibitors which essentiallyblock the histone allowing your tumor suppressor genes to activateand fight cancer By regularly consuming these foods you arenaturally supporting your bodyrsquos ability to fight tumors

Certain alternative oncologists also tap directly into theepigenetic mechanism such as Dr Nicholas Gonzalez who usesa three- pronged approach to cancer based primarily on nutritionand detoxification and Dr Stanislaw Burzynski who treats cancerwith a gene-targeted approach His treatment uses non-toxicpeptides and amino acids known as antineoplastons which act asgenetic switches that turn your tumor suppressor genes ldquoonrdquo


By permission of

Grow Red Heirloom GarlicBy William Woys Weaver 772011

The following is an excerpt from Heirloom Vegetable Gardening AMaster Gardenerrsquos Guide to Planting Seed Saving and Cultural Historyby William Woys Weaver This definitive intriguing and educational guidefeatures 280 heirloom vegetables Weaver has grown and saved seed fromas well as recipes origin stories and photographs or sketches InHeirloom Vegetable Gardening Weaver highlights the importance of plantdiversity and walks gardeners through sowing cooking recipes at harvestand saving heirloom seeds You can order a CD-ROM of Weaverrsquos classicbook on our Shopping page at Mother Earth News

The early American attitude toward garlic may be summed up by

Amelia Simmonsrsquos one-line discussion of the subject in AmericanCookery (1796 12) ldquoThorsquo used by the French [they] are better adaptedto the uses of medicine than cookeryrdquo The discussion of AmericanHeirloom garlic is about as long Simply put among Anglo-Americans

garlic was not well liked Other ethnicgroups used it ndash the Spanish in the South-west the Pennsylvania Dutch the Frenchin Louisiana ndash but the Yankee kitchenrarely smelled of garlic unless it was tofumigate for disease I find this historicaldisdain contradictory considering the oldAnglo-American love of ldquorare-ripesrdquogreen bulblets of potato onions that wereeaten raw with vinegar This delicacy wasjust as pungent as garlic and a lot harder

on the digestion Nineteenth-century cookbook author Eliza Leslieremarked in one of her books on behavior that garlic was unbecomingbecause it alluded to certain unpleasant body odors In an age when peopledid not bathe with regularity this may have been the root of the oldAmerican dislike for garlic Now that we do not stink so much we like toeat it Of all the alliums grown today American gardeners are the craziestfor garlic proven medical benefits aside What many gardeners do notrealize is that the elephant garlic which has gained in popularity recentlyis not a garlic at all but rather a type of leek that forms bulbs It does nothave the medical constituents of true garlic What constitutes a garlicthen There are essentially two types

All garlic belong to the genus Allium and the species sativum thus ifthey produce flowers they will cross Crosses will occur in the topsets thatform from the flowers not in the bulbs already underground I mentionthis because during gardening workshops may people are confused abouthow members of the onion family cross The species is further divided outinto two groups called ldquosoftneckrdquo (var sativum) and ldquohardneckrdquo orrocombole (var ophioscorodon) The soft-neck garlics are called braidablevarieties because their tops are soft-stemmed and dry into a grass that canbe tied together with other garlics to form them into long chains Garlicsare often sold this way in markets although it is a waste of money if theyare a variety that does not store well The softneck varieties are propagatedfrom bulbs reserved after harvest All garlics should be planted in the latefall for best bulb development the following year

The hardneck varieties form topsets on stems that rise up like snakesThe seedhead is covered with a membrane resembling a hood Before theyopen the flowers unroll like the long beaks of cranes once open they

look like cobras I trust these descriptions because they were given to meby children who often visit my garden in groups and children have goodimaginations These hardneck or rocombole varieties are the onesdepicted in medieval herbals They are extremely hardy and may betreated as perennials However they thrive better in rich soil and do betternorth of 37 degrees latitude This type of garlic is propagated from its tinytopsets They are planted in the ground like onion sets and allowed togrow for two years After that the bulbs may be dug and harvested Thesmall ones are returned to the ground and replanted along with a few newtopsets In this manner the garlic is maintained for many years

My burden now is to recommend some heirloom varieties that areeasy to grow yet have some historical connection with our culture Wehave been flooded recently with heirloom garlics from other parts of theworld and many of these are truly culinary surprises I think howeverthat I will choose three red heirlooms since white-skinned garlics arecommon in supermarkets All three of these are available from the seedhouses listed at the back of this book These firms also offer many of theAsian varieties that I have tried so it would be worth the effort to obtaintheir catalogs I think at last check that I have 53 different sorts of garlicsbut many of them are so rare that they can only be obtained through SeedSavers Exchange Lastly my three choices store well which is a veryimportant consideration The fancy white-skinned garlics are not alwaysgood keepers as many cooks already know

German Red Garlic (Rocombole) Allium sativum var ophioscorodonThis is a medieval garlic strain that wasbrought here by German immigrants in theeighteenth century It is a vigorous groweroften reaching 5 to 6 feet in height Theleaves are deep green and arranged oppo-site each other as shown in the drawing atleft There are usually 10 to 15 cloves in acluster The flavor is robust The Pennsyl-vania Dutch use the leaves of fall andspring sprouts in cabbage salads

I will be offering through Seed SaversExchange in 1997 or 1998 the Maxatawny

Garlic an extremely rare variety of German rocombole garlic that wasbrought to Pennsylvania by the Moravians in the 1740s It originated inSilesia in what is now western Poland and was preserved by the Helfferichfamily for homeopathic medicines The bulbs are bronze in color

Inchelium Red Garlic Allium sativum var sativumOne of the most productive of all the heirloom garlics this softneckvariety is also an artichoke type This means that its bulbs cluster in layerslike artichoke petals The variety was discovered on the Coleville IndianReservation at Inchelium Washington It has consistently won high marks(often taking first place) in garlic tastings From a culinary standpoint itis probably one of the best of the American heirloom red garlics

Spanish Roja Garlic (Rocombole) Allium sativum var ophioscorodonIntroduced in the latter part of the nineteenth century this red rocomboletype has been consistently popular with kitchen gardeners The bulbs areabout 1 frac12 to 2 frac12 inches in diameter with 6 to 12 cloves per bulb It ispopular with many cooks because it is easy to peel It also has a veryfragrant taste much more intense than that of many white garlicsHowever it cannot be grown in areas that do not have cold winters

Check out Harvesting Our Heirloom History by William Woys Weaver tolearn how his see saving lifework began Illustrations by Signe Sundberg-hall

[Editors Note David and I met Will in Tulsa at the Garlic is LifeSymposium in 2001 He is a wealth of knowledge and our hats are off tothe great work he does in the preservation of heirloom varieties]


Worldrsquos Top 10 Garlic Festivals

Got a penchant for the pungent Then try a garlic festival Travel website ldquoVirtualTouristcomrdquo (wwwvirtualtouristcom) offers its picks for the Worldrsquos Top 10 Garlic Festivals1 Gilroy Garlic Festival Gilroy California

Visitors to Gilroy can attest that the scent of garlic is in the air before you even get off the freeway The grand-daddy of US garlicfestivals this one has collected millions of dollars over the years for area charities and hosted over three million visitors in its over30-year history

2 Lrsquoaglio di Voghiera Voghiera Ferrara ItalyTake the Italian countryside Italian cooking Italian music add a little garlic and you have what might be the most blissful three daysa human being could ever experience Among the many wonderful activities this festival offers is a garlic-braiding seminar

3 Hudson Valley Garlic Festival Saugerties New YorkThis festival offers no fewer than five separate experts who give on-site lectures on the topic of garlic Aside from various foodproducts vendors offer nearly 70 different varieties of garlic

4 Isle of Wight Garlic Festival Newchurch Sandown UKThis festival offers garlic beer garlic fudge and garlic ice-cream And they say England has a bad reputation for food

5 Perth Garlic Festival Perth OntarioGiant bouquets of the ldquoStinking Roserdquo are sold here the way cotton candy is sold at other festivals The festival website even postsa recipe for garlic cough syrup

6 La Foire lrsquoail Fum drsquoArleux Arleux FranceAs many as 500 exhibitors set up shop during the three days of the Arleux garlic festival Focusing on roasted garlic this festivalnames a ldquoBest Garlic Weaverrdquo and offers garlic soup as its signature dish

7 Takpr International Culture and Garlic Festival Takpr TurkeyConsidered the garlic capital of the country Takpr may be a relatively small city but it hosts one giant of a festival Once the festivalis over be sure to explore this ancient townrsquos fascinating history

8 Southern Vermont Garlic and Herb Festival Bennington VermontProving that the New England State is more than just ice cream and cows the Southern Vermont Garlic and Herb Festival celebratesthe arearsquos more flavorful side Events include Garlic Golf (with a prize for a hole in one) and garlic balancing for children

9 Hills Garlic Festival New Denver British ColumbiaThis gathering even has a garlic poem contest so for those who have ldquoOde to a Cloverdquo stuffed in a drawer nowrsquos the time to take itout Attendees without a gift for the written word may want to consider entering the ldquoHeaviest Clove of Garlicrdquo contest

10 Elephant Garlic Festival North Plains OregonWith a motto like ldquoFun Stinksrdquo you know this has to be great Growing from a small festival of just a few hundred people toattendances in the five-digit category this annual event now crowns a festival king and queen and even hosts its own car show

Garlic Seems to Ward Off the Luck of the IrishRoth amp Company PC March 12 2012

Trying to make garlic affordable to the Irish proved unwise for a Dublin man last week From IrishtimescomThe FAMILY of Dublin food importer Paul Begley who was jailed for six years for evading tax on Chinesegarlic has expressed its devastation and shock at the severity of the sentence imposed on him

Whatrsquos the problem with Chinese garlic aside from being deliciousThe 46-year-old was jailed on Friday in a conviction imposed by the Dublin Circuit Criminal Court for what it called a lsquograversquo

and lsquohugersquo tax evasion scheme in failing to pay pound16 million duty on more than 1000 tonnes of garlic from ChinaChinese garlic carries a tax imposed by the EU to protect member statesrsquo production of 232 percent compared to just over

9 per cent on all other fruit and vegetablesAh so Mr Begley goes away for six years to protect the right of European farmers to overcharge European garlic eaters So

when you are seasoning the boiled cabbage this week throw in a few garlic cloves for the cause of food production


Andre Boscaro is shown taking test samples

Soil Testing for White Rot CouldRe-open Onion and Garlic Fieldsby Lisa Lieberman Onion World February 2012

As most California onion growers know white rot is becoming anever-increasing problemndashone thatrsquos apparently not going away by itselfany time soon Researchers have tried a number of approachesincluding using bio-stimulants such as Diallyl-disulfide (DADS) andother new chemicals that have recently come onto the market

But even control rates of 95 to 98 percent sclerotia is so damag-ing that even a small amount can cause significant problemsincluding yield losses in the field Thatrsquos why most Allium growerswould rather switch fields than deal with this pest

Running out of clean landThe problem though is that growers are running out of land to

grow their crops Eight years ago there were 8000 acres of fieldscontaminated with white rot Now therersquos well over 15000 acres ofland with white rot problems says Tom Turini a vegetable crop farmadvisor for Fresno County Thatrsquos why Turini as well as several otherresearchers are trying another new approachmdashone that might verywell let onion and garlic farmers back into their fields to beginplanting again

Turinirsquos new research mostly revolves around mapping hot spotsof white rot in garlic and onion fields treating these specific areas andfinding ways to isolate them from the rest of the field

ldquoIf we can map the infested areas by looking at above groundsymptoms and soil samplings we can build substantial buffers aroundthese areas and rather than treating entire fields we can just treat theaffected areasrdquo Turini says

It generally costs several hundred dollars to treat an acre for whiterot So if growers can treat 200 square feet on a 40-acre block ofonions or garlic rather than the whole field that makes much moreeconomical sense Turini says

ldquoWersquore still at the very early stages of this work but we envisionthat we can save whole blocks for onion growers if we can do thismappingrdquo Turini says

Andre Biscaro a farm advisor for Los Angeles and San Bernadinocounties has joined Turini in his work on mapping and studying whiterot Although Biscaro is not a plant pathologist he has done site worksampling alfalfa corn soybean and onion fields to assess their specificsoil nutrient needs The same techniques he says can be implementedto sample soil for sclerotia in onion and garlic fields

Predicting where the white rot will beldquoWersquore trying to come up with some methods that can predict

where the white rot will occur during the season This is based onsamplings from the early season and previous seasons and then usingthat to predict what will happen in future seasonsrdquo Biscaro says

Biscaro believes that gridding parts of an onion or garlic fieldcould also help predict which general direction the pest is spreading

ldquoIf you have a 160-acre field and you take one sample for everyacre if the pest has a northwestern attack pattern you can predictwhere the disease might show up Then you can treat 40 acres insteadof the whole 160 The savings you pay for the gridding could make upfor the actual treatments in the fieldrdquo Biscaro says

At the moment no one is sure of exactly how much testing peracre would be necessary to predict such outbreaks

ldquoWe have no idea how many samples we need to collect or howclose the samples need to be to each other for an acceptable margin oferrorrdquo Biscaro says

In his nutrient testing Biscaro might for example collect 10samples per acre on a 160-acre field

ldquoThatrsquos 1600 samples and you can find out a lot from thatrdquoBiscaro says Biscaro has done as many as 12 samples per acre insoybean and corn field to test for nutritional needs of different parts ofthe field

In California many growers will only take one or two samples ina 160-acre block to test for nutrients in the soil

ldquoBut therersquos so much variability in the fields If you look at cropslike corn and soybeans in the Midwest technology has taken off sotremendously that you can do things like monitor yields and measurethe flow of grainsrdquo Biscaro says ldquoYou can do positioning tests toinvestigate why different parts of the field might be producing threetimes more than other partsrdquo

Using GPS systems to syncThe information from various machines using GPS systems can

then be synced to the fertilizer spreader which can for instance knowwhen to spread 150 pounds of fertilizer versus 250 pounds in differentparts of the field

As a result of his previous work for nutrient sampling in fieldsBiscaro says he can do something similar with onions

ldquoSince wersquore collecting the data for sclerotia in onion fields wecan also analyze soil texture for nutrients and the (efficacy of) pre-emergent herbicidesrdquo Biscaro says

Although the GPS mapping system may sound complicated tosome growers who believe they are not Internet savvy these types ofmapping systems have become much simpler and easier to use Theycan also help growers increase their profit margins Biscaro asserts

California vegetable crops have a high value so there are manypossible applications for GPS mapping Growers could for instancemap many types of diseases in different row crops Biscaro says Thiscan help them determine where and when to apply expensive pesti-cides

As for dealing with the specific issue of white rot growers coulduse GPS mapping systems to treat both those specific parts of thefields afflicted with the pest and to isolate or even grow cover crops onthese sections to improve the soil

ldquoIf you know where the disease has occurred you could use thatinformation for soil preparation You also could even wash theequipment that goes around those areas so you wonrsquot spread thedisease in other parts of that field or move it into different fieldsrdquoBiscaro says


Total phenolic levels in diverse garlics (Allium sativum L) By GAYLE M VOLK1 ANN M CASPERSEN12 and DAVID STERN3

1USDA-ARS National Center for Genetic Resources Preservation 1111 S Mason St Ft Collins CO 80521 USA2 Present address USDA-ARS Small Grains and Potato Germplasm Research Unit 1691 S 2700 W Aberdeen ID 83210 USA

3Garlic Seed Foundation Rose NY 14542-0149 USA

CONSUMERS are increasingly interested in the antioxidant con-tent in various foods Antioxidants may reduce the cellular damagecaused by the presence of free radicals In garlic the chemical com-pounds alliin allicin allyl disulfide and allyl cysteine all function asantioxidant protective compounds (Chung 2006) Alliin is the mainsulfur compound in raw garlic and garlic powder (Rahman 2007)

Ten garlic cultivars (Ajo Rojo Chesnok Red German WhiteInchelium Purple Glazer Red Janice Sakura Siberian SilverwhiteSpanish Roja) representing 10 diverse garlic types (Creole PurpleStripe Porcelain Artichoke Glazed Purple Stripe Turban AsiaticMarble purple stripe Silverskin Rocambole respectively) were se-lected for study (Volk et al 2004) In 2005 garlic bulbs were ob-tained for the project from producers in Washington State and wereprovided to growers in Arkansas Colorado Kentucky MarylandMinnesota Nevada New York Pennsylvania Vermont and Wash-ington Participants planted the garlic in three replicate plots of 16plants each in the fall of 2005 and harvested in the summer of 2006Morphological characteristics of the garlic produced in this projectwere published by Volk and Stern (2009) Softneck garlic was alsopurchased at two local grocery stores in the winter of 2006 Clovesfrom bulbs were freeze dried and ground as previously described Purchased granulated garlic (Tonersquos Spices Ankeny IA) and garlicpowder (Tonersquos Spices Ankeny IA) were used directly in the totalphenolics assay

The total phenolic content was determined using the Folin-Ciocalteau assay which measures total phenolic content The assaymeasures all compounds readily oxidizable under the reaction condi-tions (Singleton et al 1999 Spanos and Wrolstad 1990) Althoughresults may be affected by interfering substances it remains the mostcommon method to determine total phenolics in natural products(Singleton et al 1999)

Although there are some concerns as to how well the totalphenolics level estimates the antioxidant capacity there are manyexamples of correspondence and the measurements of totalphenolics are perhaps most valuable when used in a comparativemanner

Total phenolics levels ranged nearly six-fold between 040 mgGAE g DW-1 (017 mg GAE g FW-1 Silverwhite in MN) to 236 mgGAE g DW-1 (097 GAE g FW-1 Siberian in NV) The overall aver-age level of total phenolics across all garlic samples was 102 plusmn 006mg GAE g DW-1 (039 plusmn 003 mg GAE g FW-1) Washington Ne-vada and Colorado had on average the highest levels of totalphenolics (across all cultivars) and garlic grown in New York Ver-mont and Minnesota had on average lower levels of total phenolics(TABLE I II)

The average level of total phenolics ranged from a low of 086mg GAE g DW-1 (032 mg GAE g FW-1) for Silverwhite to a high of148 mg GAE g DW-1 (061 mg GAE g FW-1) for Purple Glazer(TABLE I II) Cultivars Ajo Rojo Chesnok Red German WhiteInchelium Purple Glazer and Spanish Roja exhibited no significantdifferences among locations when the level of total phenolics wascalculated on a dry weight basis Inchelium had an average totalphenolic level of 107 plusmn 011 mg GAE g DW-1 This value was notsignificantly different than the fresh garlic values of 119 plusmn 041 and100 plusmn 033 mg GAE g DW-1 for the purchased garlic bulbs Thetotal phenolics level of purchased processed powdered garlic andprocessed granulated garlic was 107 and 064 mg GAE g DW-1 re-spectively (TABLE III)

Our results suggest that both growth conditions and cultivartype affect the level of total phenolics in garlic Organosulfur com-pounds are thought to provide most of the antioxidant properties togarlic bulbs (Okada et al 2005) The level of organosulfurcompounds in garlic is dependent upon cultivar and sulfur fertility(Huchette et al 2007) Soil amendments varied among the fieldsites which may have affected the levels of total phenolics amonglocations Our results suggest that higher total phenolic levels arefound in some garlic cultivars such as Purple Glazer and Siberianregardless of production location

Although there was a nearly 6-fold difference among totalphenolics levels measured for garlic the values for garlic are lowerthan those measured for fruits such as such as plums (368 mg GAEg FW-1) and strawberries (225 mg GAE g FW-1) (Chun et al 2005)The results also suggest that the level of total phenolics in purchasedgarlic powder tends to be lower than that in freshly harvested garlicthat was subsequently freeze-dried

We thank garlic growers Dr Deborah Allan (Minnesota) JanetBachman (Arkansas) Eugenie Doyle (Vermont) Noah Gress (Penn-sylvania) Leo and Jean Pitches Keene (Kentucky) Shane LaBrake(Maryland) Dr Walt Lyons (Colorado) Dr Angela OrsquoCallaghan(Nevada) Frank Parente (Washington) Dr Carl Rosen (Minnesota)and David Stern (New York) for participation in this project Thisproject was partially supported by the USDA-CSREES NortheastSustainable Agriculture Research and Education Program grantnumber LNE05-231 Any mention of trade names of commercialproducts in this article is solely for the purpose of providing specificinformation and does not imply recommendation or endorsement bythe US Department of Agriculture

REFERENCESCHUNG L Y (2006) The antioxidant properties of garlic compounds Allyl

cysteine alliin allicin and allyl disulfide J Medicinal Food 9 205-213HUCHETTE O ARNAULT I BELLAMY C TRUEMAN L THOMAS

B OCHATT SJ and KAHANE R (2007) Genotype nitrogen fertilityand sulphur availability interact to affect flavour in garlic (Allium sativumL) J Hort Sci Biotechnol 82 79-88

OKADA Y TANAKA K FUJITA I SATO E and OKAJIMA H (2005)Antioxidant activity of thiosulfinates derived from garlic Redox Report 1096-102

RAHMAN M S (2007) Allicin and other functional active components in gar-lic Health benefits and bioavailability Int J Food Properties 10 245-268

SINGLETON V L ORTHOFER R and LAMUELA-RAVENTOS R M (1999) Analysis of total phenols and other oxidation substrates and antiox-idants by means of Folin-Ciocalteu reagent In Methods in Enzymology Oxidants and Antioxidants Part A Lester Packer ed 299 152-178

SPANOS G A and WROLSTAD R E (1990) Influence of processing andstorage on the phenolic composition of Thompson seedless grape juice JAgric Food Chem 38 1565-1571

VOLK G M HENK A D and RICHARDS C M (2004) Genetic diversityamong US garlic clones as detected using AFLP methods J Amer SocHort Sci 129 559-569

VOLK G M and STERN D (2009) Phenotypic characteristics of ten garliccultivars grown at different North American locations HortScience 44 1-10


Table I Level of total phenolics in garlic bulbs of 10 cultivars produced in plots located in 10 states Total phenolics are presented as milligrams of gallic acid equivalents per gram of bulb dry matter Within each cultivar significant differences across locations are noted by different lowercase letters (a-c) Among cultivars and among locations significant differences are independently noted by different lowercase letters (v-z)

Source Ajo Rojo C Red G White Inchelium P Glazer Red Janice Sakura Siberian Silverwhite Spanish Roja AvgAR 097plusmn019a 096plusmn015a 075plusmn012a 142plusmn026a 099plusmn018a 105plusmn011ab na 096plusmn026bc 091plusmn002ab 096010a 100plusmn006xyzCO 116plusmn029a 120plusmn019a 107plusmn024a 101plusmn024a 162plusmn036a 120plusmn030ab 136plusmn019ab 125plusmn036abc 086plusmn029ab 127031a 120plusmn006vwxyKY 099plusmn016a 174plusmn020a 114plusmn040a 114plusmn040a 166plusmn033a 129plusmn024ab 077plusmn032bc 200plusmn037ab 073plusmn020ab 087023a 124plusmn014vwxMD 124plusmn013a 144plusmn020a 115plusmn017a 115plusmn017a 155plusmn011a 128plusmn009ab 142plusmn015ab 154plusmn017abc 094plusmn002ab 109015a 127plusmn007vwMN 076plusmn032a 084plusmn003a 059plusmn002a 059plusmn002a 105plusmn003a 078plusmn004ab 052plusmn006bc 052plusmn001c 040plusmn004b 062003a 067plusmn006zNV 128plusmn008a 122plusmn006a 132plusmn007a 132plusmn007a 183plusmn005a 180plusmn010a 130plusmn004ab 236plusmn007a 097plusmn001ab 158012a 149plusmn013vNY 120plusmn031a 153plusmn030a 076plusmn013a 076plusmn013a 123plusmn024a 079plusmn013b 070plusmn003c 097plusmn004bc 067plusmn004b 083010a 096plusmn009wxyzPA 079plusmn017a 081plusmn022a 133plusmn027a 133plusmn027a 140plusmn033a 100plusmn028ab 090plusmn017abc 091plusmn0bc22 060plusmn017b 125029a 098plusmn008wxyzVT 089plusmn024a 105plusmn023a 048plusmn014a 048plusmn014a 130plusmn023a 080plusmn022b 078plusmn019bc 083plusmn024c 062plusmn017b 099023a 086plusmn007yzWA 111plusmn021a 080plusmn008a 153plusmn027a 153plusmn027a 219plusmn065a 156plusmn029ab 215plusmn092a 157plusmn052abc 186plusmn015a 130013a 150plusmn015vAvg 104plusmn006yz 116plusmn010xyz 107plusmn011yz 107plusmn011a 148plusmn011a 116plusmn010xyz 110plusmn015yz 129plusmn017xy 086plusmn012z 108008xyz 102plusmn006

Table II Level of total phenolics in garlic bulbs of 10 cultivars produced in plots located in 10 states Total phenolics are presented as milligrams of gallic acid equivalents per gram fresh weight of garlic bulbs Within each cultivar significant differences across locations are noted by different lowercase letters (a-c) Among cultivars and among locations significant differences are independently noted by different lowercase letters (v-z)

Source Ajo Rojo C Red G White Inchelium P Glazer Red Janice Sakura Siberian Silverwhite Spanish Roja AvgAR 035plusmn007a 040plusmn006a 036plusmn005ab 055plusmn011ab 049plusmn008a 036plusmn005ab na 040plusmn011b 034plusmn001ab 044plusmn004b 041plusmn002xyzCO 043plusmn011a 052plusmn008a 062plusmn014ab 037plusmn009ab 083plusmn018a 041plusmn010ab 080plusmn011a 052plusmn015ab 041plusmn014ab 054plusmn013ab 055plusmn005wxKY 030plusmn005a 064plusmn007a 044plusmn006ab 032plusmn011ab 056plusmn011a 041plusmn008ab 026plusmn011bc 056plusmn010ab 026plusmn007b 026plusmn007b 040plusmn005xyzMD 034plusmn003a 046plusmn006a 043plusmn009ab 039plusmn006ab 056plusmn004a 043plusmn003ab 058plusmn006abc 060plusmn007ab 035plusmn001ab 046plusmn006b 046plusmn003xyMN 028plusmn012a 033plusmn001a 024plusmn001b 022plusmn001ab 042plusmn001a 027plusmn001ab 020plusmn002c 021plusmn001b 017plusmn002b 027plusmn001b 026plusmn002zNV 041plusmn003a 049plusmn002a 071plusmn001a 049plusmn002ab 084plusmn002a 061plusmn003a 049plusmn002abc 097plusmn003a 037plusmn001ab 087plusmn006a 063plusmn007wNY 043plusmn011a 055plusmn011a 038plusmn008ab 027plusmn004ab 042plusmn008a 026plusmn004b 024plusmn001c 034plusmn001b 024plusmn002b 032plusmn004b 035plusmn003yzPA 029plusmn006a 036plusmn009a 038plusmn010ab 062plusmn011a 060plusmn014a 039plusmn011ab 033plusmn006abc 036plusmn009b 024plusmn007b 059plusmn014ab 042plusmn004xyzVT 033plusmn009a 046plusmn010a 037plusmn009ab 019plusmn005b 056plusmn010a 031plusmn009ab 029plusmn007bc 033plusmn009b 025plusmn007b 047plusmn011b 036plusmn004yzWA 034plusmn007a 033plusmn003a 033plusmn004ab 043plusmn008ab 083plusmn025a 048plusmn009ab 075plusmn032ab 056plusmn019ab 058plusmn005a 053plusmn005ab 052plusmn005wxAvg 035plusmn002yz 045plusmn003xy 043plusmn004yz 039plusmn004yz 061plusmn005x 039plusmn003yz 044plusmn007yz 049plusmn006xy 032plusmn004z 048plusmn005xy 039plusmn003

Table III Level of total phenolics in purchased garlic bulbs and dried spices No significant differences were detected

Total phenolicsSource mg GAE g DW-1

Fresh garlic store 1 119plusmn041 aFresh garlic store 2 100plusmn033 aPowdered garlic 107plusmn071 aGranulated garlic 064plusmn012 a





RECIPES

Seasoned Mushroom amp Garlic SauteacuteFrom Ilyan Balicki Culinary Enthusiast(Makes 4 side-dish servings)Almost any meal would be well-complemented by a mushroomsauteacute especially when cooking with garlic Using locally-grownin-season ingredients try this simple summer dish with your nextmeal Note In late summer when garlic greens and scapes areno longer in season many varieties of fresh garlic are availableSubstitute the greens or scapes with an equal quantity of leeks(white and light green parts only) and three or four minced garliccloves

2 frac12 tbsp unsalted butter or extra-virgin olive oil1 medium red onion halved and thinly sliced (optional)1 cup thinly sliced garlic greens or garlic scapes

(See note above)1 lb oyster mushroom cut into 1-inch piecesSalt and freshly ground black pepper to taste2 tsp apple cider vinegar or white wine1 frac12 tbsp minced fresh sage leaves2 tbsp minced fresh thyme leaves2 tbsp minced fresh oregano leaves

In a large sauteacute pan or skillet melt butter over medium heatAdd the onion and garlic greens and cook stirring occasionallyuntil softened about 5 minutes Increase the heat to mediumhigh add the mushrooms salt and pepper and cook stirring fre-quently until the mushrooms are almost cooked through 3 to 4minutes Stir in the vinegar and cook for 1 minute Stir in thesage thyme and oregano and cook stirring occasionally untilmushrooms are tender but still firm about 2 minutes Serve hotand enjoy

Drunk Scapes amp BeansFrom Carole Ferrari at The Bus Kitchen Toronto(Makes 4 side-dish servings)The beans drink up the wine (or balsamic vinegar) in the cook-ing turning them deep red Using a white bean shows off thered but you could use red kidney beans instead This is peasantfood to be eaten in a bowl with crusty bread or on top of a sim-ply cooked grain polenta or buttery rice If scapes are out of sea-son replace with one bulb (head) of garlic

1 cup navy beans (or any white bean or kidney bean)soaked overnight in cold water

14 cup extra virgin olive oil1 Spanish onion halved and thinly sliced1 lb garlic scapes washed and roughly chopped1 28-oz can whole tomatoes (or 2 lbs fresh tomatoes)2 cups vegetable broth1 cup dry red wine or frac12 cup balsamic vinegar2 bay leaves1 sprig rosemary1 tsp dried oregano14 cup chopped parsleySalt and freshly ground black pepper to tasteGranulated sugar (optional) to taste

Drain the beans set aside In a heavy-bottomed pot or Dutchoven heat the oil over medium-high heat Add the onion andgarlic scapes and cook stirring occasionally until the onionsbegin to caramelize about 4 minutes Stir in the beans tomatoesbroth wine bay leaves rosemary and oregano Bring to a boilLower the heat to a simmer cover pot and cook for 30 minutes

Removed the lid from the pot and continue to simmer untilthe beans are very soft about 1 hour or longer This is a goodtime to read a book or clean the kitchen or cook something elseWhen the beans are done remove the bay leaves and rosemaryStir in the parsley Add salt and pepper to taste If you find thedish to be too acidic add a little sugar (but not too much) Itrsquos agood idea to let everything sit for 30 minutes and this dish willtaste even better the next day

Five-Ingredient Spaghetti Saucefrom Peter McClusky Garlic Grower

(Makes 4 Servings)Since the garlic flavour will diminish with cooking you can add more garlic just before serving This has another advantage sincegarlic thatrsquos not heated for too long retains more of its medicinal properties (If desired a bell pepper blackened on the grill or underthe broiler seeded and chopped and then added to the pan with the tomatoes will impart a sweet smoky flavour) I could tell you howgood this tastes but Irsquoll let you find out for yourself

2 tbsp extra virgin olive oil1 green pepper finely chopped preferably plum

or other not-too-juicy variety chopped1 bulb (head) garlic (yes a whole bulb)

Broken up into cloves and each clove minced2 tbsp minced fresh thyme leaves1 tsp kosher salt and freshly ground black pepper to taste

In a large saucepan heat the oil over medium heat Add thegreen pepper and cook stirring occasionally until soft about 3minutes Stir in the tomatoes garlic thyme salt and pepperBring to the boil reduce the heat and simmer for at least 10minutes or up to 1 hour (the longer it cooks the thicker it gets)Serve over paste with fresh mozzarella or other cheese of yourliking

(And for the hearty breakfast-eater I recommend recklessly drip-ping leftover sauce on a poached egg or two)


How to Make a Garlic Ointment

Heavy Metal Detox Pesto RecipeHow to Make Garlic Butter -a Simple Garlic Butter Recipe

all4natural healthcom

Are you looking for steps on how to make garlic butter Here is a sim-ple garlic butter recipe to set you on your way Nothing complicated ndashthere are no detailed cooking recipes contained here ndash just a simplegarlic butter sauce recipe to give us another way to reap the amazinghealth benefits of garlicIngredients Required

frac12 cup unsalted buttera cup extra virgin olive oil3-4 cloves of garlic (the amount of garlic used can be varied ac-

cording to onersquos taste and preference for intensity You may want tostart slow say with 2 cloves and slowly work your way up

1 teaspoon of dried basil1 teaspoon of dried oregano

Preparation Stepsbull Using an adequate container melt the butter in the oven (Person-

ally I do not recommend using the microwave oven as that changes thenature of foods and makes them potentially harmful to our bodies)

bull An alternative to melting the butter in the oven is to work it on aplate using a knife or a spoon until it becomes slightly soft

bull Crush and mince the garlic cloves into a fine pastebull Mix the melted or soft butter and garlic paste to make a spread or

mixturebull Add the basil and oregano to this spread or mixturebull Whisk thoroughly with the olive oil until the mixture is smoothbull Add salt as per your requirement and taste preference

Alternative choices ndash how to make garlic butter a little differentlybull Many garlic butter recipes actually do not contain olive oil so

this is a personal preferencebull Some recipes contain lemon juice instead This tastes good when

the garlic butter is used for fish green beans or any other foods whichgo well with lemon juice 1 teaspoon of lemon juice could be added ndashthis is optional

bull The herbs used could be varied ndash for example 2 teaspoons offinely minced parsley could be used instead of the basil and oreganoChives could also be used

bull Some people also add pepper or Parmesan cheese again this isaccording to personal preference

I hope this simple garlic butter recipe has given you an idea ofhow to make garlic butter Garlic butter can be great with fish as well assteamed vegetables

All in all garlic butter is a simple addition to your recipes whichcan help you reap the amazing health benefits of garlic

Add more parsley and Cilantro (Coriander) to your Diet Parsley andcilantro are very powerful natural green plant foods for getting heavy met-als out of your body Add these amazing herbs to juices salads and soups3 Cloves garlic13 cup Brazil nuts (selenium source) or Macadamia nuts13 cup Sunflower seeds (cysteine source)13 cup Pumpkin seeds (zinc magnesium sources)1 cup fresh Cilantro (coriander)1 cup Parsley23 cup cold pressed olive oil4 tablespoons lemon juice (Vitamin C source)Big pinch of sea salt and or dulse flakes to flavorSoak the seeds and nuts overnight to release the enzyme exhibitorsProcess the parsley cilantro and olive oil in a blender until choppedAdd the garlic nuts saltdulce and lemon juice and mix until the mix-ture is finely blended into a paste Place in a dark glass jar It freezeswell also if need be Enjoy

Although not commonly used externally garlic is as effective externallyas it is internally Externally applied garlic in the form of an ointment forexample can be used to treat bites cuts and wounds This post will focuson how to make a garlic ointment

The ingredients that you may need to make a garlic ointment arebull 1 frac12 cups or 350 mls of olive oilbull 8 oz of dried and powdered garlicbull frac14 oz of beeswax

How to make the garlic ointmentbull First pour the olive oil over the garlic powder and mix together in aheatproof covered containerbull Put the mixture in a preheated oven at 104 degrees Fahrenheit for anhourbull Take out the mixture from the oven and let stand in the sun or a warmplace for a week Once in a while stir the contents with a forkbull Leave the mixture to macerate for another week Heat again the contentsand pass through a large colander lines with cheesecloth or jelly bagbull Get the beeswax and melt by heating in a saucepan at very low tempera-ture and then add the garlic olive oil mixture you prepared earlier Placethe resulting in a dark glass jar to check for consistency Then place in arefrigerator for two minutes until it solidifies to a consistency of a coldcream and put into dark glass jars and label the jars

Lebanese Garlic Sauce

This recipe is a great way to include garlic in your meals on a regular basis It works as a salad dressing on raw or cooked vegetables and as a dip forfried foods And how about on grilled or roasted meat fish chicken or lamb You can even use it as a substitute for regular mayonnaise on a sandwichor simply on french bread The consistency varies from creamy paste-like to thinned out mayonnaise It depends on how you pour the oil during themaking and how the garlic and oil emulsify or donrsquot There are a number of variations on the making of Lebanese Garlic Sauce Some recipes call foryogurt some for mint a pinch or two of white bread for a fluffier texture boiling hot water egg whites or even a bit of mayonnaise But basically thereare only four main ingredients garlic salt lemon and oil A lighter oil such as canola is preferable some use olive oil but usually in combination withanother oil

Ingredients4-5 cloves of garlicfrac14 cup vegetable oil1 lemon juicedfrac14 tsp Salt (or to taste)

Peel and crush the garlic Place into food processor with the saltPulse until smooth Very slowly add the oil allowing the mixture totake on a creamy texture Finally add the lemon juice and mix well

The traditional Lebanese garlic sauce ldquotoum bi zeitrdquo or garlicwith oil was made with a mortar and pestle and certainly today resultswill vary when using a blender or a food professor But whether theconsistency is thicker or thinner itrsquos always tangy garlicky and deli-cious


Health Section

Health Truth RevealedcomBy Mark Sircus in Crusader 62811

The American Food and Drug Administration asleep at theswitch as usual has not assigned a minimum daily requirement(MDR) for sulfur One consequence of sulfurrsquos limbo nutritionalstatus is that it is omitted from the long list of supplements thatare commonly artificially added to popular foods like cereal

Dr Gabriela Segura posted an important page on theInternet that introduces something I overlooked in my first reporton how to protect oneself from radiation as well as how to treatradiation sickness We need extra sulfur in our systems to helpprotect and treat radiation contamination Segura published thatldquoSulfur has a long history of use as an antidote for acute expo-sure to radioactive materialrdquo

I could probably write a book on sulfur like I did on magne-sium iodine and sodium bicarbonate Sulfur takes us like theseother basic minerals down to the very basic structure of lifeWhen we use these common substances as medicines we aretreating and addressing the foundations of healthy cell physiol-ogy

In my book New Paradigms in Diabetes I carefully addressthe issue of disulfide bonds because mercury and other heavymetals like uranium and lead attack these sensitive sulfur bondsDisulfides dissolved in water are very sensitive to radiation dam-age Mercury in its various forms all of which have been stud-ied in universities around the world has shown a great affinityfor certain minerals as well as protein and non-proteinmolecules in the body

The science of mercury toxicity shows us that mercurialshave a great attraction to the sulfhydryls or thiols The mercuryatom or molecule will tend to bind with any molecule presentthat has sulfur or a sulfur-hydrogen combination in its structureA thiol is any organic compound containing a univalent radicalcalled a sulfhydryl and identified by the symbol -SH (sulfur-hy-drogen) A thiol can attract one atom of mercury in the ionizedform and have it combine with itself Because it is a radical itcan enter into or leave this combination without any changeMercury and lead both have a great affinity for sulfur andsulfhydryls and are capable of affecting the transsulfurationpathways in the body Uranium would be included here becauseit has the same chemical properties of lead

The most common mode of breakdown is the sulfur-sulfurbonds Organic sulfur is an acid-forming mineral that is part ofthe chemical structure of the amino acids methionine cysteinetaurine and glutathione Sulfur disinfects the blood helps thebody to resist bacteria and protects the protoplasm of cells Itaids in necessary oxidation reactions in the body stimulates bilesecretion and protects against the harmful effects of radiationand pollution It is found in hemoglobin and in all body tissuesand is needed for the synthesis of collagen a principal proteinthat gives the skin its structural integrity

I wrote all about this is New Paradigms in Diabetes becauseinsulin has three sulfur-containing cross-linkages and the insulinreceptor has a tyrosine-kinase-containing sulfur bond which arethe preferred targets for binding by mercury lead and uraniumShould any of these heavy metals attach to one of these threesulfur bonds it will interfere with the normal biological function

of the insulin moleculeThe average adult inhales thousands of trillions of mercury

atoms a day from a mouth full of amalgam fish provide trillionsmore the air more and in children vaccines provide one-daysurges of trillions of mercury molecules in the form of ethyl-mercury which is vastly more toxic than metallic mercury Insu-lin molecules are directly assaulted as are insulin receptor sites

If we do not get the correct amount of organic sulfur or itrsquosweakened through bonding it cannot do these four crucialthings (1) facilitate the detoxification of heavy metals (2) effec-tively enable the transport of oxygen across the cell membrane(3) foster healthy cell regeneration or (4) act as the key agent inthe effective utilization of amino acids Four of the more crucialamino acids methionine cystine cysteine and taurine cannoteffectively function without organic sulfur

Garlic more effective than antibiotics againstfood poisoning bacteriaby D Holt Natural News

If you feel ill because of food poisoning you may not feellike eating it but garlic has been proven to be more effectivethan antibiotics in fighting the effects of food poisoning bugsThe active compound diallyl sulphide is able to breach themembranes on many bacteria that make them harder to destroy

Research published in the Journal of Antimicrobial Chemo-therapy claims that not only is garlic more effective thanciprofloxacin and erthromycin it also takes a fraction of the timeto work The research was based on tests on the common foodpoisoning bacteria Campylobacter Further research in the Afri-can Journal of Biotechnology also concluded that raw garlic waseffective against Staphylococcus aureus another common foodpoisoning bacteria

Throughout many cultures over many years garlic has beenused to treat a variety of conditions such as stomach upsets skinproblems and infertility Along with ginger garlic has long beenassociated with promoting a healthy digestive system preventingand treating heart disease and acne and antioxidant anti-agingeffects

What about garlic breathThe main reason why most people would not eat raw garlic

is garlic breath Two of the best ways around this issue is to takean odorless capsule or more favorably to eat a couple ofteaspoons of fresh parsley with the garlic Not only does parsleyhave positive effects on garlic breath it also has health benefitsof its own such as neutralizing carcinogens and boosting healthof the nervous and immune systems

Garlic has no medical side effects unlike the comparableantibiotics such as ciprofloxacin and erythromycin whose sideeffects include diarrhea abdominal pain liver damage muscleweakness tendon rupture and difficulty breathing It seems that alittle garlic breath is a small price to pay for a natural drug that isnot only more effective but far safer too

The pharmaceutical industry has a long history of producingdrugs that fight infections or conditions but have side effects thatcause conditions as bad or worse than the original illness Thepratice of using natural substances to cure illnesses is consistentlyunder pressure from lobby groups infiltrated by the drug companiesThese groups use misinformation and so-called experts to argue thatnatural substances and their derivatives are ineffective and shouldbe banned or tightly regulated These experts usually doctors paid


by the pharmaceutical companies often argue that the use of nat-ural medicines is preventing people from taking real medicinesthat are more effective

This is obviously a lie in the case of garlic and many othernatural plant drugs Any doctor that claims that naturalsubstances have no effect on human physiology need look nofurther than garlic opium aspirin (derived from spireaeulmaria) caffeine codeine (Papaver somniferous) quinine (Cin-chona ledgeriana) THC etc In fact a very quick Google searchpoints to over 300 important drugs from natural sources

Is it easy to spot an expert paid by the drug companies Theanswer is yes the ones who claim that plants have no benefits tohealth whilst the drug companies use plants to isolate drugs tomake huge profits

Garlic oil compound found to offer heartprotectionby Jonathan Benson staff writer Natural News 112311

Researchers from the Emory University (EU) School ofMedicine in Atlanta BA have discovered a natural compoundderived from garlic oil known as diallyl trisulfide that protectsagainst heart damage When taken after a heart attack duringcardiac surgery or as a treatment of heart failure this powerfulcompound was found to reduce tissue damage by 61 percent

David Lefer PhD professor of surgery at EU and directorof the schoolrsquos Cardiothoracic Surgery Research Laboratory andpostdoctoral fellow Benjamin Predmore tested the effects ofdiallyl trisulfide on a group of mice The duo deliberatelyblocked the coronary arteries of the mice for 45 minutes in orderto simulate a heart attack

Just as they were about to release the blockages the teamadministered diallyl sulfide to some of the mice After the com-pound was administered the team observed a reduction in theproportion of heart tissue damage by 61 percent compared tomice that did not receive the compound

ldquoInterruption of oxygen and blood flow damages mitochon-dria and loss of mitochondrial integrity can lead to cell deathrdquosaid Lefrer ldquoWe see that diallyl sulfide can temporarily turndown the function of mitochondria preserving them and lower-ing the production of reactive oxygen speciesrdquo

The findings are noteworthy because currently doctors typ-ically inject hydrogen sulfide-producing drugs directly into heartpatients In high doses hydrogen sulfide is a highly-toxic chemi-cal gas that accfording to the World Health Organization(WHO) can cause respiratory immunological lymphoreticularcardiovascular and neurological damage as well as death wheninhaled (httpwwwwhointlpcspublication)

Diallyl sulfide on the other hand is simply a naturalorganosulfur compound in garlic oil that naturally producessmall amounts of hydrogen sulfide gas This method appears tobe safer and come with less side effects than the synthitic drug-based versions

The diallyl sulfides in garlic are also linked to the produc-tion of ferroportin Ferroportin facilitates the release of storediron in the body at times when it is needed which is essential forthe transport of oxygen from the lungs to bodily tissue as well asfor other functions[Source httpwwweurekalertorgpub_relea]

Medicinal Properties of Garlic Against Microbes Harmful Organisms BacteriaFungi Parasites and Viruses(wwwall4naturalhealthcom)bull Cold Symptom Treatment wwwColdEEZEcomFlu

Reduce cold Duration w Cold-EEZEGet Free 10 Tips toStop Your Coldbull Depression Test wwwDailyLifecom

Do I Have Depression Symptoms Take Our Free Quiz forInstant Resultsbull Athenos Garlic Hummus wwwFacebookcomAthenos

Made With Wholesome Chickpeas 100 Olive Oil Garlicamp Lemon Juice

bull Flu Symptoms wwwhealthywebcomDo You Have The Flu If You Have These Symptoms YouMay See Now

The medicinal properties of garlic against harmful and disease-causing microbes and organisms make garlic truly a wonderherb

Garlic is an astonishingly effective antibacterial antifungaland anti-parasitic and antiviral agent It literally destroys manyof these unwanted and harmful microorganisms thereby gettingrid of the diseases and conditions which they cause This is prob-ably one of the best known and most potent garlic health bene-fits

The compound allicin in garlic is not just an excellent anti-bacterial antifungal anti-parasitic and antiviral substance but itis also effective at killing off harmful microorganisms whichhave become drug-resistant It is usual for microbes to mutateand become resistant to pharmaceutical drugs

Better still garlic is broad-based meaning it is effectiveagainst a wide range of these microorganisms The medicinalproperties of garlic are thus totally unlike those of chemicaldrugs which usually only target one or a selected group of ene-mies And compared to drugs garlic practically has no side ef-fects

And even better still garlic selectively destroys harmfuland bad organisms leaving the good ones untouched In factgarlic even promotes their growth Again this is a great advan-tage over chemical drugs which ends up destroying a lot of thegood and friendly bacteria in the body

This is a very important difference because prescribed drugantibiotics by wiping out a lot of the good bacteria in the bodycauses a person to become susceptible to issues such as digestiveailments infections candida albicans overgrowth etc

Its ability to destroy microorganisms makes garlic an excel-lent remedy for various health ailments including the commoncold coughs and sore throats For these purposes garlic syrupcan be prepared and consumed Garlic syrup is made by boilingcloves of garlic in water for about half a day

The health benefits of garlic also extend to being an expec-torant remedy for respiratory conditions and infections

Because of the medicinal properties of garlic against harm-ful microbes and organisms it is able to regulate the overgrowthof candida albicans in the body It also destroys viral infectionssuch as chicken pox measles mumps rabies and scarlet fever

Further garlic has proven useful for helping to deal withsome serious microorganism-related conditions such as choleradysentery intestinal worms smallpox tetanus tuberculosis andtyphoid fever


Make no mistake this is one of the most powerful healthmedicinal benefits of garlic the amazing herb Often you willfind that garlic cures and treats many stubborn and serious dis-eases which are caused by strong and resistant harmful organ-isms

A closer look at garlic health benefits and medicinalproperties of garlic against harmful organisms So how do thehealth and medicinal properties of garlic against microbes actu-ally work A study published in the American Society for Micro-biologyrsquos Antimicrobial Agents and Chemotherapy might give usan idea

The study explained how allicin one of the foremost com-pounds in garlic fights infection The study also supported thefact that garlic can be used to deal with a very wide array of dif-ferent infectious organisms

The research found that allicin disables amoebas whichcause dysentery by blocking two groups of enzymes namelycysteine proteinases and alcohol dehydrogenases The formergroup is one of the main culprits in infections as they provideinfectious organisms with the means to invade tissues and causedamage to them The latter group on the other hand plays a bigpart in the metabolism and survival of these organisms

Garlic the broad-spectrum natural antibiotic As theseenzymes are found in a large variety of different infectious or-ganisms including bacteria viruses and fungi it becomes clearwhy allicin is such a broad-spectrum microbial agent which iscapable of treating so many kinds of infections

The authors of the study stated that ldquoit has long been arguedthat garlic can fight a wide range of infections and now we haveprovided biochemical evidence for this claimrdquo Indeed it hasbeen known for centuries that the medicinal properties of garlicextend to a wide range of infectious organisms

Harmful and infectious organisms do not become resis-tant or immune to garlic The study also found that allicinblocks the two groups of enzymes by reacting with sulfhydryl(SH) groups or thiols which is an important compound of theseenzymes

And because the organisms are unlikely to change or mod-ify the enzymes which play a critical part in their activity it isthus very unlikely that they would become resistant to allicinthis is a big problem with harmful and infectious organismsadapting and mutating to become drug-resistant dangerousstrains which do even more damage to us and animals

Conclusion This piece of research reported inAntimicrobial Agents and Chemotherapy certainly providessome interesting insights into the health medicinal benefits ofgarlic against microbes and organisms

Over the coming years I am sure more information regard-ing the medicinal properties of garlic against harmful and infec-tious organisms will surface In the meantime garlic both forculinary and medicinal purpose makes a wonder food and herband at the same time also acts as a natural antibiotic against ill-nesses

Sourcersquos note about this article ldquoHerbs are God and naturersquosgifts to us While the use of herbs and herb remedies has broughtexcellent results for many people do note that their health bene-fits may be limited when they are used in isolation Howeverwhen combined with some basic dietary and lifestyle goodhealth habits such as a full body detox and a proper understand-ing and application of nutrition the impact on onersquos health will

be greatly magnifiedldquoIn natural health and healing we believe that the body has

the ability to heal itself of any disease even supposedly incur-able diseases We also believe in Holistic health and healing aswe realize that different parts of the human body are highlyinterlinked often beyond Manrsquos understanding It is thus a goodidea to apply these fundamental health steps no matter how re-mote or unrelated a health condition may seemrdquo

Garlic Doesnrsquot Just Repel VampiresScienceDaily Aug 15 2011

The folk wisdom that eating garlic fights illness is ancientIn these more modern times fruit and vegetable extracts that caninhibit the growth of pathogenic and spoilage microorganismsare actually being evaluated as food preservatives in partbecause consumers are demanding fewer synthetic chemicalfood preservatives Now a team led by researchers from Wash-ington State University Pullman has found contrary to expecta-tions that a group of garlic-derived organosulfur compounds hasgreater antimicrobial activity than garlic-derived phenolic com-pounds

The research is published in the August 2011 issue of thejournal Applied and Environmental Microbiology

ldquoThe novelty of this paper is that we found that diallyl sul-fides contribute more to antimicrobial activity of garlic extractthan do phenolic compoundsrdquo says coauthor Xiaoman Lu ldquoWeused biophysical techniques namely infrared and Raman spec-troscopy to demonstrate that diallyl sulfide can freely penetratebacterial membranes and combine with sulfur containing pro-teins and enzymes which is the major antimicrobial mechanismof these organosulfur compoundsrdquo

Garlic Oil Component May Form Treatment toProtect HeartJennifer Johnson httpsharedwebemoryedu 12122011

ORLANDO ndash A potent-smelling component of garlic oil mayhelp release protective compounds to the heart after heart attackduring cardiac surgery or as a treatment for heart failure

At low concentrations hydrogen sulfide gas has been foundto protect the heart from damage However this unstable andvolatile compound has been difficult to deliver as therapy

Now researchers at Emory University School of Medicinehave turned to diallyl trisulfide a garlic oil component as a wayto deliver the benefits of hydrogen sulfide to the heart Theirfindings suggest that doctors could use diallyl trisulfide in manyof the situations where researchers have proposed using hydro-gen sulfide

The data was presented Wednesday Nov 16 at the Ameri-can Heart Association (AHA) Scientific Sessions conference inOrlando

ldquoWe are now performing studies with orally active drugsthat release hydrogen sulfiderdquo says David Lefer PhD professorof surgery at Emory University School of Medicine and directorof the Cardiothoracic Surgery Research Laboratory at EmoryUniversity Hospital Midtown ldquoThis could avoid the need toinject sulfide-delivery drugs outside of an emergency situationrdquo

Working with Lefer postdoctoral fellow BenjaminPredmore blocked the coronary arteries of mice for 45 minutessimulating a heart attack and gave them diallyl sulfide just be-fore blood flow was restored The compound reduced the propor-tion of damaged heart tissue in the area at risk by 61 percentcompared with untreated animals


Earl Harrison

ldquoInterruption of oxygen and blood flow damages mitochondriaand loss of mitochondrial integrity can lead to cell deathrdquo he saysldquoWe see the diallyl sulfide can temporarily turn down the functionof mitochondria preserving them and lowering the production ofreactive oxygen speciesrdquo

Postdoctoral fellow Kazuhisa Kondo presented additional dataon diallyl trisulfide in a mouse model of heart failure Transverseaortic constriction results in enlargement of the heart and is a modelof heart failure Diallyl sulfide twice daily given after aortic con-striction could reduce heart enlargement Kondo found

Structure of diallyl trisulfide

New Testing Method Hints at Garlicrsquos Cancer-Fighting Potentialby Emily Caldwell caldwell151osueduCOLUMBUS Ohio ndash Researchershave designed a urine test that can si-multaneously measure the extent of apotential carcinogenic process and amarker of garlic consumption in hu-mans

In a small pilot study the test sug-gested that the more garlic people con-sumed the lower the levels of the po-tential carcinogenic process were

The research is all about bodyprocesses associated with nitrogen-containing compounds scientists sayThese processes include nitrosation orthe conversion of some substancesfound in foods or contaminated water into carcinogens

ldquoWhat we were after was developing a method where we couldmeasure in urine two different compounds one related to the risk forcancer and the other which indicates the extent of consumption of gar-licrdquo said Earl Harrison Deanrsquos Distinguished Professor of Human Nu-trition at Ohio State an investigator in Ohio State Universityrsquos Com-prehensive Cancer Center and senior author of the study

ldquoOur results showed that those were inversely related to one an-other ndash meaning that the more we had the marker for garlic consump-tion the less there was of the marker for the risk of cancerrdquo

Ultimately the scientists hope to find that nutritional interven-tion could be a way to stop the process that develops these carcino-gens This process is most commonly initiated by exposure to sub-stances called nitrates from certain processed meats or high-heatfood preparation practices or to water contaminated by industry oragricultural runoff

About 20 percent of nitrates that are consumed convert to ni-trites A cascade of events can convert these compounds into whatare called nitrosamines and many but not all nitrosamines arelinked to cancer

Vegetables also contain nitrates but previous research has sug-gested that the vitamin C in vegetables lowers the risk that thosenitrates will convert to something toxic Researchers suspected thatnutrients in garlic could have similar antioxidant effects as vitamin

The study is published in a recent issue of the journal Analyti-cal Biochemistry

The research began with the small human study based at PennState University Researchers there fed participants a week long dietlacking any nitrates or garlic They then gave the participants a doseof sodium nitrate ndash in a formulation that would not become toxicbut which would show a marker in the urine of the potentially toxic

processGroups were then treated with capsules containing varying lev-

els of garlic 1 3 or 5 grams of fresh garlic or 3 grams of an agedgarlic extract A separate group received 500 milligrams of ascorbicacid or vitamin C

Both the nitrate formula and treatments were given for sevendays Urine samples were collected from all of the participants ev-ery other day for seven days

That research team then turned to Harrison and colleagues whoexplored the methods required to precisely quantify biomarkers in urinefor both the garlic consumption and the presence of nitrosoproline theindicator that nitrosation has occurred

Harrisonrsquos group developed the urine test using a method calledgas chromatography-mass spectrometry

Gas chromatography separates components of a mixture to de-tect specific substances and has been used previously to quantifynitrosoproline The addition of mass spectrometry to the analysisallowed for determination of the chemical structures of molecules inthe sample ndash in this case the presence of a specific compound thatis released in urine after garlic is eaten

When the test was used on the urine samples from the pilot gar-lic study it showed that the participants who had taken garlic hadlower concentrations of the marker for nitrosation than did thosewho took no garlic Though the differences were slight theconsumption of 5 grams of garlic per day was associated with thelowest level of the marker for potential carcinogens A single garlicclove typically can weight between 1 and 5 grams

Vitamin C had a similar effect in lowering the marker fornitrosation

Harrison also an investigator in the Center for Advanced Func-tional Foods Research and Entrepreneurship at the Ohio Agricul-tural Research and Development Center noted that previousresearch has suggested that garlic and other plants with sulfur-con-taining compounds offer a variety of potential health benefits Manyquestions remain about exactly what those benefits are and preciselyhow garlic works as a nutritional intervention

ldquoThe precise mechanism by which garlic and other compoundsaffect nitrosation is under extensive investigation but is not clear atthis timerdquo he said

ldquoWhat this research does suggest however is that garlic mayplay some role in inhibiting formation of these nitrogen-based toxicsubstances This was [a] very small pilot study so itrsquos also possiblethat the more garlic you have the better it would be

ldquoSo if you like garlic and you like garlic-containing foods goout and have as much as you want Therersquos no indication itrsquos goingto hurt you and it may well help yourdquo

The research was supported by grants from the National Insti-tutes of Health and an Interagency Cooperative Agreement betweenthe National Cancer Institute and the US Department of Agricul-ture

Harrison co-authored the study with former colleagues from theUS Department of Agriculturersquos Human Nutrition Research Centerin Beltsville MD including Keary Cope a postdoctoral fellow andRebecca Seifried a student as well as Harold Siefried John Milnerand Penny Kris-Etherton Harold Seifried and Milner are in the Nu-tritional Science Research Group in the National Cancer InstitutersquosDivision of Cancer Prevention Kris-Etherton and Milner conductedthe human feeding study as faculty members at Penn State Univer-sity[contact Earl Harrison harrison304osuedu]


TOTAL ________________

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Garlic Post-Harvest Study ndash Year One [Continued]

About High Tunnel DryingThe high tunnel drying temperatures for this year were kept

conservatively cool relative to the outdoor temperatures Tempera-tures inside only averaged about 5 degrees warmer in the tunnel thanoutside Next year temperatures will be increased to an average of110EF during the day in the high tunnel Overall this was a warm drycuring season whether drying in a tunnel or in an open air systemIncreased benefits of the high tunnel system are expected in cooleryears

Garlic dryness was rated numerically on a scale of 1-4 from green(1) to roots and tops completely dry (4) Garlic was observed every 3-4days until all treatments were dry

ResultsHigh Tunnel vs Open Air Across the three trials garlic in high

tunnels dried an average of three days faster in high tunnels than inopen air structures Garlic dried in high tunnels had slightly betterwrapper quality (tighter less discoloration) at one site Garlic dried intunnels also had slightly lower disease incidence (Aspergillus andEmbellisia) in two of the three sites though disease was not severe inany site or treatment No garlic treatments showed damage from beingdried in the high tunnel

Roots trimmed vs roots untrimmed No statistically significantdifferences were observed between these treatments in regards to bulbquality weight or disease incidence

Tops trimmed vs tops untrimmed Trimming the tops mechani-cally in the field greatly increased the speed of harvest and reducedthe space needed for drying Top trimming did not have a significanteffect on disease incidence in cured bulbs but there were differencesin bulb weight at two of the farms with un-cut bulbs being slightlyheavier (Table 1) It is unclear if this difference is due to weight lossor to double bulbs since the number of bulbs is greater in the treat-ments with lower weights Bulb quality was comparable betweentreatments

Washed vs Unwashed Washed garlic looked very good initiallybut became more discolored than the unwashed garlic during thedrying and curing process Most discoloration could be removed byremoving 1-3 wrapper leaves but this extra step is time-consumingDisease incidence particularly Aspergillus and Embellisia wasslightly higher in washed garlic

Next Stepsbull Replicate post-harvest trial increasing temperature in the high

tunnel treatment and reducing humidity at nightbull Complete fertility trial on three farms from the Mohawk Valley

to Long Island NY Report results in fall 2013bull Complete weed control trial on three farms Includes mulches

cultivation and chemicals

Planting Considerations for GarlicWithout a certification program in place some growers are

wondering how they should treat new seed introduced onto the farmMany growers have been able to find sources of nice healthy-lookingseed from sources who have tested negative for Garlic Bloat Nema-tode but this result is not a guarantee that every bulb that the growerproduced is GBN free it is only a guarantee that the garlic used in thetest is GBN free Additionally new seed may come with Fusarium orsurface molds To minimize risk of infesting established seed stockand to promote healthy and vigorous garlic next year include a fewsafeguards and best practices in your fall plans1 Map it out Create a planting map for the garlic and separate the

new seed from your existing seed stock The separation doesnrsquothave to be large since GBN can move no more than one foot insoil However if your soil moves the GBN can move with it somake sure you plant new seed down hill from established seed toprevent movement with erosion Also place your new garlicwhere you will be able to plant and cultivate it last Avoidingmovement of soil around GBN-infested plants to areas withuninfested plants with your cultivation equipment is a keypreventative action during the growing season Label the newgarlic clearly in the field for reference next year

2 Cull bulbs or cloves with symptoms or damage when crack-ing Carefully feel and look at each clove during this process andremove anything that looks suspect Discard cloves with un-healthy looking basal plates with dents or lesions on or under thewrapper leaf and any cloves that feel unusually light Do notcompost these cloves ndash either bury them away from the field orthrow them away

3 Treat all seed with a surface sterilizer Sterilizing the surface ofthe cloves will NOT control GBN However it will reduce issueswith surface molds such as aspergillus and will kill surfacepenicillium This is a best practice for all garlic You can eitheruse a 10 commercial bleach solution (1 part bleach and 9 partswater) or you can use an OxiDate dip (23 pz Per 25 gallonswater) Remember to test bleach and OxiDate dips for activity iftreating large amounts of seed and replace solution when activitydecreases Plant cloves immediately after dipping not after theyhave dried back out

4 Optimize pre-planting soil fertility See Table 1 for Cornellfertility recommendations All phosphorous and potassium shouldbe applied at planting Slow release organic forms of N such asalfalfa and soybean meal can be applied at planting Quick releasesynthetic or soluble forms of N should be reserved for use in thespring Optimum fertility and soil conditioning will help keepgarlic healthy and healthy garlic will withstand everything fromGBN to Fusarium better than stressed unhealthy garlic

[Continued next page]]

















OUT OF

MY HEADBob Dunkel












BELOW THE SURFACE




(BD)





Chester J Cavallito












By permission of





































































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




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WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22



















OUT OF

MY HEADBob Dunkel












BELOW THE SURFACE




(BD)





Chester J Cavallito












By permission of





































































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




OUT OF

MY HEADBob Dunkel












BELOW THE SURFACE




(BD)





Chester J Cavallito












By permission of





































































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




BELOW THE SURFACE




(BD)





Chester J Cavallito












By permission of





































































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




Chester J Cavallito












By permission of





































































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




By permission of





































































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22






















































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22



































































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22





































RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22















RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22







RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22






RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22





RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




RECIPES















































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22

































Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




Health Section









































































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22
























































Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22





























Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




Earl Harrison





























TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22




TOTAL ________________




REDUCE

WASTE amp








_____ X$1500= ______













X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 800 =X $ 900 =X $ 750 =X $5500 =X $ 600 =


4 cards8 cards

X $ 875 =X $1700 =



SUB TOTAL





PRSRT STDUS POSTAGE


Permit No 22



PRSRT STDUS POSTAGE


Permit No 22



Documents

Garlic Post-Harvest Study – Year Onegarlicseedfoundation.info/garlicpress/the-garlic-press-51.pdf · an open-air structure such as a shed or a barn. Each treatment was either applied