Christopher Ranch

  (Gilroy, California)
Gilroy's finest. Family owned since 1956
[ Member listing ]

Garlic Chicken Soup- Nothing to Sneeze At!

Happy (cough, cough, sneeze, sneeze) New Year! Seems cold season is upon us, my dears, and whether you believe garlic has the power to stifle a cold or not, it certainly won’t hurt, especially when it’s teamed with chicken soup. There are studies that say both chicken soup and garlic contain anti-inflammatory properties that may help prevent a cold’s miserable side effects, and if miserable describes the way you’re feeling, why not try a little hot, garlicky therapy.

If you don’t feel like cooking (who does when they’re sick) just add 2 or 3 tsp. of fresh chopped CR California Garlic to your favorite canned or packaged chicken soup while it’s heating for a double whammy of a cold buster – or just to make “store bought” taste yummier. If you can talk the significant other into cooking or can even drag yourself to the stove (it’s warm there…) here’s a recipe that’s nothing to sneeze at. It was adapted from the “Food Pharmacy” by Jean Carper.

DR. IRWIN ZIMENT’S PRESCRIPTION GARLIC CHICKEN SOUP FOR COLDS & COUGHS

28         ounces of chicken broth

1            bulb garlic (about 15 cloves)

5            sprigs parsley, minced

6            sprigs cilantro, minced

1            teaspoon lemon pepper

1            teaspoon minced mint leaves

1            teaspoon minced basil leaves

1            teaspoon curry powder

Peel the garlic cloves and place them with the other ingredients in a large pot. Bring to a boil and simmer 30 minutes. Inhale the fumes of the soup during preparation. Drink the soup, one cup at the beginning of each meal, until it’s finished. (The soup can be strained after simmering if one doesn’t care to eat the herbs.) Add chile pepper flakes or vegetables to taste.

DID YOU KNOW? Here are a few garlic tidbits to go with your soup:

• There is an ancient Telugu proverb that says: Garlic is as good as ten mothers. (Telugu is one of the languages of India.)

• A 17th century writer summed it up with this statement: “Our doctor is a clove of garlic.”

• In 1858, Louis Pasteur noted that bacteria died when they were doused with garlic.

• At the turn of the century, garlic was the drug of choice for tuberculosis.

• Albert Schweitzer used garlic to treat cholera and typhus.

• During World War II, British physicians treated battle wounds with garlic.

• Several studies say that garlic is packed with chemical compounds that can boost the immune system.

• Garlic is said to have a soothing effect on the respiratory system.

• The average clove contains five calories, vitamins B1, 2 and 3 and vitamin C, plus the minerals calcium, iron, potassium, phosphorus, manganese, zinc and germanium.

Please note: the above information is not intended as medical advice. For health information, diagnosis and treatment, consult your physician – and get well soon!

 
 

Salt vs. Garlic – and the Winner Is…

If you’ve ever downed gallons of water to quench a never-ending thirst, gazed at your puffy calves and ankles turning into kankles, or wondered why your favorite ring is now choking the life out of your finger, you know what salt can do to you. These are a few of the noticeable consequences of consuming too much salt, but what’s more frightening are the effects you can’t see.

Your body needs some salt to help maintain the right balance of body fluids, transmit nerve impulses, and help your muscles contract and relax, but too much salt makes your heart work harder to move blood through your blood vessels, thereby increasing the pressure in your arteries. This barrage can lead to the development of high blood pressure, which in turn can lead to heart disease, kidney disease and stroke. Twenty five percent of American adults have high blood pressure but many don’t know it because this “Silent Killer” can be symptom free.

 The recommended daily allowance for sodium is about 2400 mg but the average American consumes about twice that amount! Sodium occurs naturally in many foods but most sodium intake comes from packaged or processed foods and chemical additives like sodium chloride – table salt. 

 What’s a body to do? Eat fresh, unprocessed food and cut back on the salt – way back. I can hear you saying “food just doesn’t taste as good without salt” (I’ve said it myself), but Christopher Ranch has a bold solution:  ADD FRESH GARLIC INSTEAD OF SALT. Using one teaspoon of fresh garlic in place of one teaspoon of salt can eliminate 580 mg of sodium – and increase the flavor of your food! 

 Hmmm, less salt, more flavor… sounds like a win-win situation to me – for you, your heart and your health. All it takes is a little diligence and lots of garlic, most preferably Christopher Ranch California Heirloom Garlic.

 
 

A SLICE OF BIRTHDAY GARLIC, IF YOU PLEASE

 When Mr. Obama asked about her youthful longevity, Frances revealed that her secret was eating a spoonful of garlic every night! That bit of information from the Today show made me shriek (that’s what comes out at 7 a.m.) with delight as I pictured the throngs of people taking that info and running with it – right to the supermarket to buy garlic. I wish Frances had said California garlic, but you can’t have everything.

The Prez even said he was willing to try her garlic secret but added that Michelle probably wouldn’t kiss him if he did. Sounds like a cop out, maybe, because that situation is an easy fix – just step up to the plate, Lady Uno, and share a clove or ten with your man. As one of our staff is fond of saying, “ if everyone eats garlic, it smells good on you!

Unlike George Bush Senior’s broccoli bashing, at least President O put a favorable spin on our beloved herb/vegetable. If garlic fever spreads from Pennsylvania Avenue to the House and Senate, could we then call it the Garlic Capitol (that’s the building, don’t ya know, not the Capital as in Gilroy Garlic)? Besides, garlic has a way of calming the heart and clearing the mind – could be the perfect panacea for our governing body. I’m picturing the dome of the Capitol building in the shape of a giant garlic bulb. What a delicious notion…

Jerry’s Restaurant should also follow Ms. Asher’s lead and make fresh, chopped garlic a constant condiment so patrons can have a spoonful with every meal (it’d probably double business.) A lovely photo of her holding a garlic bulb could grace the entry and greet customers with the maxim: “a spoonful a day, keeps eternity at bay”. This Garlic Grande Dame is an inspiration and should be acknowledged. Here’s to you, Frances, and another 107. It could happen – never, ever underestimate the power of garlic.

 
 

Happy Heart Month…Keep It Happy With California Heirloom Garlic

Valentines aren’t the only hearts receiving recognition throughout February.

February, dubbed “American Heart Month” since 1963, is a month dedicated to raising awareness of heart health and mitigating cardiovascular disease; the number one killer in the U.S.

Well, we might be able assist… California heirloom garlic – a natural antioxidant boasting high concentrations of essential vitamins and minerals – is widely regarded as a combatant against various heart-related conditions, including strokes, heart attacks, high blood pressure, high cholesterol, obesity, kidney failure, blood clots and more.

Statistics emphasize the severity of cardiovascular disease, considering:

* nearly every 25 seconds, an American will experience a coronary event

* nearly every minute, an American will die from a coronary event

* in 2009, an estimated 785,000 Americans had a new coronary attack

* two-thirds of Americans are overweight or obese and one-in-three adults lives with high blood pressure (the most critical risk variable for heart disease), according to statistics from the Centers for Disease Control and Prevention and the American Heart Association.

So, how can you take preventative measures against heart disease?

“A healthy diet and lifestyle are your best weapons to fight cardiovascular disease,” according to the American Heart Association. The organization offers several suggestions for nutritious eating choices; many of which point to fresh garlic consumption, including:

* Eat a variety of nutrient-rich fruits and vegetables to help control weight and blood pressure. California heirloom garlic, which is 100% natural, boasts high levels of vitamins and minerals, including vitamins B and C, calcium, iron, potassium, phosphorous, zinc, allicin and more

* Minimize foods high in dietary cholesterol; aim to eat less than 300 milligrams of cholesterol daily. Studies indicate fresh garlic helps reduce cholesterol, thin blood and burn fat;

* Select and prepare foods with little or no salt; aim to consume less than 2,300 milligrams of sodium daily. Fresh garlic is a healthful alternative to salt, as substituting one teaspoon of fresh garlic for equal salt will eliminate 580 milligrams of sodium.

Additionally, garlic-focused medical trials reinforce the belief that fresh garlic is capable of boosting heart health.

For example, when researching the correlation between consuming fresh garlic and alleviating blood-pressure levels, Dr. Kurt Reinhart, assistant professor of pharmacy at Wingate University School of Pharmacy, found a solid inverse relationship in patients with hypertensive blood pressure above 140mmHg.

“I think patients looking to lower blood pressure can safely be recommended to consume more raw garlic,” said Dr. Reinhart, as garlic reduced blood pressure in the hypertensive group by nearly 16/9 mmHg.

Furthermore, fresh garlic’s ability to help hinder cardiovascular disease is one variable earning the vegetable recognition as a SuperFood – a food equipped with nutrients proven to enhance consumers’ longevity and prevent disease, said Dr. Steven Pratt, author of ‘SuperFoods HealthStyle: Proven Strategies for Lifelong Health.’

“Most people die of a cardiovascular disease or cancer, so if you eliminate heart attack, stroke, lung, colon, prostate and breast cancer, you’ve eliminated what kills most people,” Dr. Pratt said of fresh garlic’s role in fighting medical conditions. “Anything that lowers the risk of cancer and thins the blood, with an aspirin like effect, and tastes good, is good.”

Keep your heart healthy in February – and the other 11 months in the year. Eat fresh California heirloom garlic.

 
 

Forever Young - Garlic is Among 8 "Stay-Young Foods"

Move over Botox and facelifts.

Hello, grapefruit, almonds, avocados and garlic.

Why pay for chemicals and surgery, when there are various healthful foods and beverages that can also help prevent aging, in addition to strengthening your health, increasing your energy and improving your mood?

In the book – “Eat This, Not That! 2010: The No Diet Weight Loss Solution”, authors David Zinczenko and Matt Goulding identify eight foods – eggs, green tea, garlic, grapefruit, Greek yogurt, avocado, bell peppers and almonds – which can help accomplish all four, according to a recent article – “8 Perfect Stay-Young Foods” – on Yahoo! Health.

With the holidays – and copious amounts of food – looming ahead, I’m all ears.

So, what, exactly, makes these foods so nutritious and beneficial?

Eggs – Considered a great food for weight loss, one egg contains only 72 calories, but 6.3 grams of high-quality protein and valuable vitamins, including B12, A and E. A study in the International Journal of Obesity concluded that those on a calorie-regulated diet who are obese/overweight, can drop weight 65% quicker by substituting eggs for bagels for breakfast. Not to mention, people consuming four eggs per week had considerably reduced cholesterol levels than those consuming less than one.

Green Tea – If you’re looking to extend your lifespan, drink up. A 2006 article published in the Amercian Medical Association, which tracked more than 40,000 Japanese adults for a decade, concluded that after seven years, participants who drank five or more cups of tea daily, were “26% less likely to die of any cause, compared with those who averaged less than a cup.” Longer lives can likely be attributed to catechins, the antioxidants found in tea plant leaves, which also are believed to help reduce weight by jump-starting metabolism, according to a separate study.

Bell Peppers – Immune system looking for a boost? Bell peppers, especially the colorful red, yellow and orange peppers, can help bolster immune capabilities, enhance communication between cells, fight sun damage and lower risk of cancer in several forms, due to carotenoids, a powerful antioxidant that is responsible for the vegetable’s bright colors. Chili peppers also are equipped with carotenoids and vitamin C, as well as capsaicins, which studies suggest can battle headaches and arthritis and strengthen metabolism.

Avocados – This rich fruit plays a role in minimizing risk of heart disease, as the good fats avocados store – monounsaturated fats – can help lower cholesterol, reduce the likelihood of stroke and heart disease and decrease additional fats in your bloodstream. You don’t hear “good fat” associated with many foods, so eat up!

Garlic – Garlic is a natural medicinal healer for (what seems like) nearly all medical conditions – especially cardiovascular disease. It is allicin, the sulfur compound in garlic, which is believed responsible for its medical benefits, including its antiviral, antibacterial and antioxidant capabilities. Allicin is not present until garlic is chewed, crushed, cut, smashed, etc., but once the compound is released, fresh garlic can then begin fighting heart disease, high blood pressure, high cholesterol, diabetes, cancers, strokes, etc.

Almonds – Eating one ounce of almonds – or 23 nuts – daily, generates almost nine grams of oleic acid – a monounsaturated fat believed responsible for numerous health boons, including strengthened memory. Almonds also can help fight hunger, since nearly one-quarter of an almond’s calories are comprised of fiber and protein.

Grapefruit – New Year’s is right around the corner, and losing weight always seems to be the most common resolution. If this sounds familiar, start stocking up on grapefruit, as the fruit has proven powerful in weight reduction. For example, in an experiment at the California-based Scripps Clinic that observed 100 obese people, participants who ate half a grapefruit with each meal lost 3.6 pounds – on average – during the 12-week trial. Many lost at least 10 pounds, while the controlled group only shed 1/2 pound. Grapefruit, according to the test results, also can enhance the body’s ability to metabolize sugar, seeing as those who consumed the fruit also experienced a drop in insulin levels.

Greek Yogurt – If overeating is a concern, Greek yogurt is likely a good idea, as its protein saturation causes the snack to appease your hunger, more like a meal. Furthermore, a single cup boasts nearly a quarter of your day’s suggested calcium intake. A plus, considering tests indicate people on calcium-heavy diets eliminate body weight more rapidly, with one study citing that those on such diets “lost 70 percent more body weight than those on a calorie-restricted diet alone.”

* Information attributed to “8 Perfect Stay-Young Foods” article

Heading to the grocery store. Checklist looks like:
1.) Eggs
2.) Green Tea
3.) California Heirloom Garlic
4.) Grapefruit
5.) Greek yogurt
6.) Avocado
7.) Bell Peppers
8.) Almonds

 
 

Obesity & Diabetes – A Growing Epidemic That Fresh Garlic Can Help Fight

Soda Pop
Like garlic, all sugars are not created equal.

At last week’s joint hearing of the Senate Select Committee on Obesity and Diabetes, “Exploring The Link Between Sugar-Sweetened Drinks & Obesity,” we heard how different sugars in different forms can trigger varying levels of harm to the body.

For example, sugars – such as sucrose and high-fructose corn syrup – found in sugar-sweetened beverages (like soda, Vitamin Water, Gatorade, juices, teas, etc.) can be particularly detrimental. These sugars increase caloric intake and strengthen the risk of obesity-related and cardiovascular conditions, including high cholesterol, high blood pressure and high-fasting insulin – all of which are early diabetic signs, according to several panelists and various studies, such as UCLA’s “Bubbling Over: Soda Consumption and Its Link to Obesity in California.”

Therefore, a strong relationship exists between drinking sugar-sweetened beverages and diagnosis of obesity and diabetes – a debilitating disease that can cause amputation, kidney failure, blindness and others, according to panelists, like Kelly D. Brownell, Ph.D. and co-founder and director of the Yale University Rudd Center for Food Policy and Obesity and Francine Kaufman, M.D. and chief medical officer and vice president of global medical affairs at Medtronic Diabetes, director of the Center for Endocrinology, Diabetes & Metabolism at the Children’s Hospital of Los Angeles, director of the Comprehensive Childhood Diabetes Center and author of “Diabesity: The Obesity-Diabetes Epidemic That Threatens America – And What We Must Do To Stop It.”

Obesity and diabetes, panelists said, are assisting in the rise of such alarming health and economic numbers, as:
- 24 million Americans have diabetes;
- 1 in 3 children are expected to contract diabetes;
- Diabetes causes more deaths than breast cancer and AIDS;
- $174 billion in health care costs were attributed to diabetes in 2007;
- There are 164,000 youth with Type 1 and Type 2 diabetes.

Therefore, the argument stands that lowering intake of these beverages would lower the population’s obese and diabetic, as well as health care dollars spent on the diseases.

The opposing side states calories are calories, and you can’t point such a strong, accusatory finger at sugar-sweetened beverages, as numerous variables facilitate obesity and diabetes, argued Maureen L. Storey, Ph.D. and senior vice president of science policy at the American Beverage Association.

There was, however, one element that both sides agreed upon – “diabesity” is a rapidly escalating issue in the U.S. and needs to be combated before its severity increases.

This is where fresh garlic – particularly California heirloom garlic – enters the equation.

Numerous studies suggest fresh garlic can help fight obesity, cardiovascular conditions and diabetes, with its natural digestant and anti-inflammatory properties and ability to help control heart rate and lower cholesterol. This ability is largely attributed to the sulfur compound, allicin, activated in fresh garlic when it’s chewed, crushed, cut, sliced, etc., and two different compounds – alliin and alliinase – are combined.

Now, just to be clear – we at Christopher Ranch are not doctors, and we’re not claiming that fresh California heirloom garlic can cure obesity and diabetes. Far from. Rather, we’re sending a friendly reminder that consuming fresh garlic is one simple, natural step to build a healthier body to help contest such diseases.

Popping a clove a day might help keep the doctor away.

 
 

Selenium Found In Fresh Garlic A Likely Boon For Fighting Disease

I hate being sick.

I rarely come down with anything – knock on wood – but am recovering from a recent case of bronchitis. Apparently, my body does not appreciate it when I don’t sleep, sacrifice food, talk too much and indulge in one too many glasses of wine.

Therefore, I have been trying to ingest as many healthful products as possible, in addition to my 10 bottles of cough syrup and Z-Pak.

Now, numerous studies have indicated fresh garlic’s substantial medicinal value, equipped with antioxidant, antibacterial and antiviral properties, but a recent study reaffirmed garlic’s positive health benefits, as a result of its high selenium content.

Selenium is a prominent nutrient found in fresh garlic, and, according to the European Food Safety Authority’s Panel on Dietetic Products, Nutrition and Allergies, selenium could provide “protection of DNA, proteins and lipids from oxidative damage, normal function of the immune system, normal thyroid function and normal spermatogenesis.” (See article – “Positive Selenium Health Claim Opinion Welcomed)

Huh? I was wondering the same thing. So, I did some research.

In layman’s terms, selenium is stimulates the production of antibodies, which the immune system uses to locate and battle bacteria and viruses, and is believed to activate T cells that trigger white blood cells to combat infection. Therefore, the nutrient is believed to help boost the immune system and fight harmful cells and tumors.

With that being said, you better believe I accelerated my intake of fresh garlic in recent weeks.

I’m obviously no doctor, and it’s hard to identify whether it’s my meds, my nightly scotch (soothes the throat) or aggressive doses of fresh garlic (maybe all three?!), but I feel much better.

If you’re looking for a holistic approach to remedy the plethora of sicknesses going around – be it bronchitis, flu, swine flu, allergies, etc. – popping a daily clove of California heirloom garlic definitely couldn’t hurt.

 
 

Food For Thought

Breakfast neighbors I had breakfast next to Jake Gyllenhaal and Reese Witherspoon yesterday.

True, this has absolutely nothing to do with garlic or my post, but I can’t stop thinking about it and thought it was a good attention grabber.

Okay – it’s out of my system. We can proceed. However, for all of you wondering, they are both as good looking – if not more so – than they appear on the big screen.

Where was I? Oh, yes…back to California heirloom garlic.

So, I came across an interesting and appropriate article (particularly after a three-day celebratory weekend, which consisted of overconsumption in every form)… “10 Delicious Dishes That May Help Boost Brain Function & Concentration,” according to Food & Wine.

I could use five servings of every dish right now, and I imagine most would welcome a dose of brain power and focus.

I was particularly intrigued by these recipes, however, because fresh garlic is included in three of the 10.

Translation – eating California heirloom garlic makes you smarter. While we can’t absolutely prove this (alas, we aren’t scientists), there is probable truth, as fresh garlic is high in Vitamin B (a brain stimulant), a blood thinner (likely increasing blood flow to the brain), antioxidant and antiviral (general promoters of good health).

In addition to garlic, several other foods, known for brain-strengthening components, were incorporated into these genius dishes, such as:
Almonds – Vitamin E “may help slow cognitive decline;”
Tuna, pomegranate seeds, salmon, walnuts, mackerel - Omega 3 fatty acids “important for brain function;”
Dark chocolate – Natural caffeine “quick-fix for enhancing concentration;”
Whole wheat – Vitamin B “important for brain function;”
Avocado – Monounsaturated fats “may help enhance blood flow to the brain” and
Eggs – Choline “may help memory development.”

The 10 recipes were as follows:

Farfalle with Zucchini and Parsley-Almond Pesto

Grilled Salmon with Preserved Lemon and Green Olives

Deep, Dark Chocolate Pudding

Honeyed Yogurt and Blueberry Tart with Ginger Crust

Avocado & Onion Salad

Dark-Chocolate Bark with Walnuts and Dried Cherries

Spanish Mackerel Escabèche

Linguine with Escarole, Tuna and Sun-dried Tomato Sauce

Hard-Cooked Eggs with Crisp Anchovy Crumbs

Tuna Scallopine with Parsley and Pomegranate Seeds

I can’t guarantee these recipes will elevate you to prodigy status, but a little scrumptious health and brain power never hurt anyone.

I bet Jake and Reese eat these dishes.

 
 

Fresh Crushed Garlic More Heart Healthy than Dried Garlic

For a healthy heart, make sure your garlic is fresh crushed and not dried.

That’s what we California garlic growers have been preaching for years, but new research published in the
Journal of Agricultural and Food Chemistry shows the “first scientific evidence” that freshly crushed garlic is more beneficial for the heart than dried garlic.

The study also contradicts the perception that the majority of garlic’s “heart-healthy” attributes are linked to its high-antioxidant content. Rather, the study points to hydrogen sulfide – a chemical compound that forms once garlic is crushed or cut.

Apparently, hydrogen sulfide behaves like a “chemical messenger in the body, relaxing blood vessels and allowing more blood to pass through.” The more blood that flows to the heart, the happier the heart.

(Numerous studies also indicate that allicin – a sulfur compound that also is generated when garlic is chewed, crushed and cut – is largely responsible for garlic’s nutritional value).

Dried and cooked garlic, however, are not able to produce hydrogen sulfide.

Therefore, science has spoken: for a healthier heart, fresh garlic is the best. Ditch the dried.

We suggest California heirloom garlic.

 
 

Watch What You Eat – Not How Far You Jog. And Eat California Heirloom Garlic.

California Heirloom GarlicThe title on the cover of this week’s Time, “Why Exercise Won’t Make You Thin,” jumped out at me like the boogie man when I was perusing Barnes & Noble yesterday.

What?!! I stared in disbelief. Have I really been living a lie? Those six words forced me to shell out $5 to find out.

Before I proceed, let me make one thing clear – I know eating fresh, healthy, lean foods is essential to my well being, and I do eat healthily the majority of the time. However, I’ve always been in the mindset that I could eat a double cheeseburger and fries – if I pleased – as long as I punished myself by running six miles afterwards. Or, at least, reward myself with a bowl of ice-cream after an hour-long yoga session.

However, after carefully dissecting Time and other trusted news sources, I uncovered multiple studies shedding newfound light on the importance of a balanced, nutritious diet – rather than exercise – for the health of the body and the brain.

Therefore, when I read the line, “It’s what you eat, not how hard you try to work it off, that matters more in losing weight,” in the Time article, “Why Exercise Won’t Make You Thin,” a vision of California heirloom garlic popped in my head (more on that later).

The article cited various studies that indicate, when it comes to weight loss, eating healthful foods is arguably more crucial than exercising, as vigorously working out makes you hungrier and “erodes the brain’s self-control muscle,” prompting you to reward yourself with more food or foods high in fat. If that’s the case, too much exercise might even make you gain weight.

One such study, supervised by Dr. Timothy Church, chair in health wisdom at LSU, consisted of four groups of women, wherein three of the four were told to exercise for 72 min., 136 min. and 194 min. a week, while the fourth was told to adhere to a regular workout schedule: all were told to maintain regular eating habits. Interestingly enough, all four groups lost weight, but the three subjected to aggressive workout schedules failed to lose significantly more weight than the controlled group.

As psychologist Kelly Brownell – who once oversaw a Yale lab that treated obese patients with a “more exercise, less food mantra” – stated, in hindsight, about his program – “I would probably reorient toward food and away from exercise.”

(Disclaimer – the Time article is not stating exercise is bad. Obviously, exercise helps prevent disease, strengthens the heart, improves the brain and others, but the article questions what level and extent of exercise is required when trying to lose weight and lead a healthy lifestyle, when compared to the role of nutritious food.)

I further contemplated the meaning of the Time article when I logged onto The New York Times this morning, and the first headline I saw was – “Fatty Foods Affect Memory and Exercise.”

This article discussed the quick consequences of eating “fatty foods” because, according to a new study, consuming high-calorie foods appears to have an immediate negative influence on your brain’s short-term memory and exercise capabilities.

While it’s well known that habitually eating unhealthy foods can cause weight gain, heart disease and cognitive degradation, the new research points out that eating fatty foods, for merely a few days, has nearly instant mental and physical implications – before weight gain is even evident.

Yikes – that’s the last time I maximize an all-you-can-eat buffet.

However, jokes aside, I had a holistic epiphany this morning. Perhaps I should alter the way I look at exercise and food, as there is a proven delicate balance. On one hand, I don’t earn more food because I biked farther, and vice versa, if I eat too much, I can’t bike as effectively as normal. Which is why – everything in moderation. And, for the most, part, keep that moderation healthy.

This is where California heirloom garlic reenters the picture. Truly, the power of one clove of California heirloom garlic should never be underestimated.

Studies demonstrate fresh garlic is a powerful health-boosting agent that can combat a variety of medical conditions, including high blood pressure and cholesterol levels, heart disease, cancers, diabetes, arthritis, strokes, the common cold and others. This is due to fresh garlic’s antibacterial, antioxidant, antiviral, antifungal and anti-inflammatory properties, in addition to a high-nutrient content, including phosphorous, potassium, zinc, allicin, selenium, calcium, iron, germanium, polyphenols, arginine, manganese, Vitamin C, B and others.

In my humble opinion, it’s hard to say what’s more important for each individual – eating healthily or exercising, as bodies and genes are subjective, and I believe, if moderated, the two are complementary.

Incorporating California heirloom garlic is an easy and advantageous step in the direction toward healthy living. So long as it’s not consumed on a double cheeseburger following every run.

 
 
RSS feed for Christopher Ranch blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll