Making Carbs count: Counting carbs for the diabetic diet, garlic


A new cookbook, Garlic, by Jenny Linford reboots our enthusiasm

for this majestic, if somewhat smelly, bulb.



According to the

introduction in

Lindford's lovely book,

garlic has been used

to enhance food as far

back as when the pyramids at Giza were

built. As she says, "This unassuming

bulb packs a powerful punch and is an

essential element to recipes from around

the world. Chefs and home cooks use it

to enhance and intensify other ingredients

or even as the signature element of a

dish. Its taste varies in depth and aroma

depending on the way it is cooked - it

can be used raw for an intense level of

heat that leaves a lasting impression, or

baked to a soft velvety texture giving a

milder taste. There are many varieties of

garlic and they differ in size, pungency

and colour."

Planted in spring or autumn, it's those

bulbs planted in autumn that can be

harvested in June and July and is often

sold twisted into 'ropes' which will keep

you going for a while if you are a moderate

user. Garlic bulbs comes in white and

pink colour ranges, with varietes called

Albigensian Wight, Lautrec Wight and

Chesnok Red.


See over for recipe and

reader offer

Linford's cookbook, with luscious

photography by Claire Winfield, contains

recipes for dips, snacks, meat, poultry

and fish plus pastas and breads (see next

page for an easy dip recipe).

WIth the book it's possible to master

much-loved European classics such as

Aioli, Ajo Blanco (almond gazpacho),

Spaghetti alle Vongole, Garlic and

Anchovy Roast Lamb and Boeuf

Bourguignon. Reflecting garlic's global

stance there are also recipes like Korean

Beef Bulgogi, Stir-fried Miso Pork with

Wild Garlic and a Taiwanese Braised Pork

Bao (steamed buns).

In addition to the recipes, there are

pages on various

aspects of garlic, from

the long traditions of

both garlic for health,

to its contribution to

many countrie's folkloric

tales. There's even an

overview of the many

garlic festivals that take

place around the world

that celebrate it and its

the plentiful recipes it

can be used in.

A single garlic clove: 5 calories, 0.2 grams protein,

0.1 grams fat, 1 gram carbohydrate. Garlic cloves

have amazingly high levels of vitamins and minerals. In 100g there

is (in % of recommended daily

allowance) 95% of vitamin B-6, 52% of vitamin C,

33% of copper, 21% of iron, 18% of calcium, 26%

Selenium, and 73% of manganese..

Crunching the numbers on garlic


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