We recently had a skin infection on two of my munchkins that responded well to a compound within garlic called allicin. Since then, I confess that I’ve been on a bit of a garlic craze! Allicin is responsible for the antimicrobial benefits of garlic. We’ll choose, store and prepare garlic to maximize allicin production and it’s myriad benefits.
I love this recipe for Indian-style liver and onions and indeed it does benefit from the addition of just a bit more garlic. I’ve adapted it from a recipe I found years ago in At Home with Madhur Jaffrey.
Beneficial properties of garlic
The compound allicin is responsible for a wide range of anti-microbial benefits in garlic. It has been shown to be antibacterial, antifungal, antiparasitic, antiviral and even anticancer.
Before penicillin, crushed garlic was applied to wounds. (If you try this, be careful not to burn the skin from prolonged exposure. Oops!) In fact, three cloves of garlic have the same antibacterial activity as today’s standard dose of penicillin. Yet, while antibiotic-resistant bacteria continue to increase and taking antibiotics present a host of side effects and complications, garlic remains effective.
One study evaluated 34 vegetables across eight different tumor cell lines and found that garlic was the “strongest inhibitor of tumor cell growth” among all the vegetables. Jo Robinson summarizes that it “blocked 100 percent of the growth of human cancers of the stomach, pancreas, breast, prostate, lungs, kidneys and brain.”
Unlocking allicin, and all the benefits of garlic
The sulfur compound allicin is formed when two unique substances in garlic comingle, including a protein fragment called alliin and a heat-sensitive enzyme called alliinase. In a clove of garlic, these compounds are isolated from each other; however, as soon as you rupture the clove, alliin and alliinase come into contact and create the new compound allicin.
Wait! Because allicinase is a heat-sensitive enzyme, if you heat the garlic immediately after rupturing the clove, you lose the opportunity to create allicin and enjoy its myriad benefits. To maximize production of allicin, chop, mash, or press garlic and then let it rest for 10 minutes. After that, you can cook garlic without losing any of the benefits. All of benefits of allicin are in raw garlic, so add it to mayonnaise, pesto, or hummus.
Choosing and storing garlic
To maximize the benefits of garlic, purchase bulbs that are fresh. The paper skin should be tight and the bulbs should be full and firm to the touch. The bulbs should not be sprouting, nor have spots of dryness or mildew.
When more than one variety is available, choose garlic bulbs that have a hard stem protruding from the top of the bulb, versus a papery stub. These ‘hardneck’ varieties are closer to wild garlic, thus have more potent benefits.
Garlic can be stored for a month or two. It stays fresh longer in the refrigerator than on the counter. Place heads of garlic on a shelf in the refrigerator, and avoid the crisper drawer where it is likely to sprout. Storing garlic can actually increase its allicin content tenfold. You may notice that over time it becomes too spicy for your taste.
Preparing the meal
I’ve taken some liberties in preparing the liver. I never soak it anymore, but do like to add extra spices.
Serve it with with daal and rice or naan. Another favorite is to add cumin, mustard seed, and garlic(!)-spiced greens.
Either way, enjoy!
Ingredients
- 1 lb liver, in slices or strips
- salt
- 1/2 t tumeric
- 1/2 t mustard powder, divided
- 1/4 t chili powder
- pinch (or more) of cayenne pepper
- 4 T ghee
- 1/4 t whole cumin seeds
- 1 large onions, cut into half-moon slices
- 4 cloves of garlic, crushed or minced
- 1 tomato, chopped
- 1 fresh hot green chili, such as thai or bird's eye chili, minced (optional)
- black pepper
- 2 t lemon juice
Instructions
- If your butcher hasn't prepared the liver, cut into slices. Look for any thick skin membranes and remove from the edges (these will curl in the heat). Dry liver slices and lay flat. Season with salt, tumeric, half of the mustard powder (1/4 teaspoon), chili powder, and cayenne. Let rest for 30 minutes while you prepare remaining ingredients, starting with your cloves of garlic so that they have time to form the allicin compounds.
- Add half of the ghee (2 tablespoons) to pan on medium-high/high heat. When ghee is hot, add liver slices. Saute on first side until browned, about 1-2 minutes. Flip over and cook on the second side for another minute, being careful not to overcook. If necessary, cook these in two batches with extra ghee. Remove from the pan.
- Add the remaining ghee (2 tablespoons) to the pan on medium-high. When hot, add the cumin seeds and count to ten. Then add the onions. Stir for a moment, picking up any browned bits, then lower the heat to medium. Saute the onions for 5-8 minutes until they are softened and a bit brown. Make a little opening in your onions and add the garlic. Stir a bit until it is fragrant (about a minute) and then add in the tomato, optional chili pepper, a generous grind or three of black pepper, lemon juice, and a bit of salt. Let these all get to know each other with a few good stirs. After a minute or so, add the livers back to the pan to warm (but not to cook any longer, not for more than a minute!) and pour out onto a platter. Serve with daal and rice or naan.
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