This is a platform for all of us to share our local knowledge, grandma's wisdom and cultural best practices. It contains lots of practical information from across the world to help you live a greener, cleaner life. Here are some examples --

Did you know, if you infuse garlic in honey, you get an effective cough syrup? Or that vinegar is an effective scrub for getting rid of hard water stains? Or that if you mix green tea with any citrus juices, you increase the amount of antioxidants that your body can absorb?

Read on, and discover that even in this age of science and technology, Grandma still knows best!

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Did you know, there'ssomething in your kitchen which is almost a miracle food. Consumed the right way, it is a panacea for many ailments. Take a look --

• Garlic is known to reduce cholesterol: The largest study so far has been conducted in Germany where 261 patients were given either garlic powder tablets or a placebo. After 12 weeks it was observed that mean serum cholesterol levels dropped by 12 per cent in the garlic-treated group and triglycerides dropped by 17 per cent compared to the placebo group [Anti-viral effects of Garlic by Peter Josling].

• Garlic fights infections: One of the most active compounds in garlic, allicin, is an excellent anti-microbial drug, which can fight a wide variety of infections. Allicin effectively blocks two groups of enzymes — cysteine proteinases and alcohol dehydrogenases — which are found in many bacteria, fungi and viruses thus making it an excellent natural broad spectrum anti-microbial.
• Garlic cures certain fungal infections: Garlic has long been a traditional cure for Candida infections, Thrush and Athlete's Foot. Again it is the allicin in garlic that has strong anti-candidal properties. Wash the fungus-infected skin with an infusion of garlic and water, and include plenty of garlic in your diet.
• Garlic and cancer: Garlic contains allyl sulfur and other compounds that decrease or prevent the growth of cancer cells. Demographic studies have shown that fewer number of garlic eaters have got cancer compared to non-garlic eaters. This is especially true of stomach and prostrate cancers. Studies conducted by the Penn State University have shown that a by-product of allicin, S-allyl Cysteine, prevents the growth of breast cancer cells. Another study conducted by the same university showed that garlic contained two compounds known as diallyl disulfide (DADS) and diallyl trisulfide (DATS) that helped in the prevention of lung, skin and colon cancers.
• Garlic and hypertension: Those suffering from hypertension can have garlic (along with their prescription medicines) to help in blood pressure management. Although it hasn’t been proven conclusively, it does appear that there is some evidence to support the role of garlic in reducing systolic and diastolic blood pressure. The garlic sulphides, rather than allicin, help in this case. Since garlic helps in cholesterol reduction, it also indirectly helps in managing hypertension.

Garlic should be eaten fresh for maximum benefits. A medium clove (or two cloves) a day is an adequate intake.Here are some ways to incorporate it in your diet --

*Crush fresh garlic and eat it raw, as this releases beneficial oils — but eat it within 10-15 minutes. Have it with olive oil on toast, add it to your salad dressings, sandwich fillings, soups, dals, raitas, dips, hummus — the possibilities are endless.

*Saute it in oil along with onions and other spices for curries, gravies, pasta sauces, soups, stews, casseroles, etc.

*Infuse vinegar and wines with garlic for cooking.

*Infuse garlic in honey for a great cough syrup.

*Roast entire pods of garlic with the skin. Cool and squeeze out the pulp for a truly gourmet seasoning.

For more, read http://copperwiki.org/index.php/Garlic and http://www.garlic.mistral.co.uk/