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 Aglio - Garlic

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AutoreMessaggio
Tila
Iniziato Sciamano
Iniziato Sciamano


Femminile Serpente
Numero di messaggi : 1826
Data d'iscrizione : 22.03.10
Età : 39
Località : Prov. CN

MessaggioOggetto: Aglio - Garlic   Dom 27 Giu 2010 - 6:53


QUESTA SCHEDA CONTIENE INFORMAZIONI CHE POSSONO GENERARE SITUAZIONI DI PERICOLO E DANNI. I DATI PRESENTI HANNO SOLO UN FINE ILLUSTRATIVO E IN NESSUN CASO ESORTATIVO. PRIMA DI PROSEGUIRE SI PREGA DI LEGGERE ATTENTAMENTE LE AVVERTENZE.



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In questo periodo dell’anno la mia casa si riempie del profumo tipico dell’aglio, dovete sapere che per mia fortuna, abitando vicino ad una delle cittadine famose per il suo aglio, posso guardare la lavorazione di questa nobile pianta.

In particolar modo ho il piacere di conoscere due anziani contadini che ogni anno con le loro, ormai ossute, dita lavorano i bulbi per farne delle trecce.
Quello che prima era un immenso prato coperto di margherite adesso è pieno di aglio che viene lasciato ad “asciugare” al sole (ovvero deve perdere gran parte dell’umidità)…ed è proprio in questo periodo che verso l’ora di pranzo quando il sole è alto e caldo questa pianta sprigiona quel suo aroma particolare, ora a chi non piace non può capire ma a me ha sempre fatto venire una gran fame…forse perché quando i due contadini mi vedono rientrare mi fanno dall’altra parte del muretto: Signorina lo vuoi un po’ d’aj (d'aglio) per cucinare? Come dire di no?

Stamani alle 5 ho visto i due che coprivano con grossi teloni neri l’aglio, questo vuole dire solo una cosa…oggi pioverà. Ancora mi stupisco della loro precisione sui cambiamenti climatici, un po’ come alcuni animali, tipo i piccioni che si riuniscono sui tetti per una doccia in condominio qualche ora prima che piova.

Comunque è a loro che dedico questa scheda, a loro e a tutti coloro che lavorano così tanto per farci mangiare un prodotto genuino, salutare…e magico


FONTE
: http://it.wikipedia.org/wiki/Allium_sativum





Allium sativum
Da Wikipedia, l'enciclopedia libera.

L'aglio (Allium sativum L.) è una pianta coltivata bulbosa della famiglia delle Liliaceae o meglio, secondo schemi tassonomici più attuali, Alliaceae. Il suo utilizzo primo è quello di condimento, ma è ugualmente usato a scopo terapeutico per le proprietà congiuntamente attribuitegli dalla scienza e dalle tradizioni popolari.

A causa della sua coltivazione molto diffusa le sue origini sono incerte, sono state rintracciate sia nella Siberia sud-occidentale che in Sicilia ed in Calabria, dove cresce spontaneamente. Appartiene alla stessa famiglia delle cipolle e del giglio.

L'odore caratteristico dell'aglio è dovuto a numerosi composti organici di zolfo tra cui l'alliina ed i suoi derivati, come l'allicina ed il disolfuro di diallile.
Indice
[nascondi]

* 1 Le qualità
* 2 Uso in fitoterapia
* 3 Curiosità
* 4 In cucina
o 4.1 Spaghetti aglio, olio e peperoncino
o 4.2 Aioli
o 4.3 Insalata di carne
* 5 Nomi regionali
* 6 In Medicina
* 7 Note
* 8 Collegamenti esterni
* 9 Altri progetti

Le qualità [modifica]

Esistono varie qualità di aglio:

* Aglio di Caraglio - (aj 'd Caraj), L'aglio di Caraglio , un paese della provincia di Cuneo, è un aglio dal caratteristico aroma delicato. La caratteristica è data dal clima e dai terreni calcarei, dolomitici e cristallini delle montagne della Valle Grana. E'stato creato, nel 2009, un Consorzio di tutela e valorizzazione.
* Piacentino bianco
* Aglio rosso di Sulmona
* Serena
* Aglio Rosso di Nubia - L'aglio rosso di Nubia, una frazione di Trapani, è presidio Slowfood. Il bulbo è costituito tipicamente da dodici bulbilli o spicchi, con le tuniche esterne bianche e le tuniche interne di colore rosso vivo. Molto intenso e profumato. Tradizionalmente viene confezionato in "trecce" da circa cento bulbi.

Uso in fitoterapia [modifica]
Avvertenza
Le informazioni qui riportate hanno solo un fine illustrativo: non sono riferibili né a prescrizioni né a consigli medici. Wikipedia non dà consigli medici: leggi le avvertenze.

L'aglio ha diverse proprietà curative[1]:

* Antiipertensivo
* Antibatterico, ad opera dei composti tiosolfonati che si formano spontaneamente dall'allicina
* Antielmintico (gli elminti sono una classe di vermi che possono parassitare l'intestino)
* Antiossidante ad opera di molti composti, come i vari solfuri, il selenio e le vitamine dei gruppi B e C
* Contro raffreddore e influenza
* Antitumorale(in vitro) ad opera di Ajoene e disolfuri [2] [3].
* Antitrombotico anche qui ad opera dell'Ajoene ad azione antiaggregante piastrinica

L'uso dell'aglio crudo tritato finemente sui cibi come sughi, carne ed insalate è un ottimo coadiuvante per la cura dell'ipercolesterolemia ; bronchiti catarrali; elmintiasi (nei bambini in special modo poiché portano sporcizia alla bocca). Il consumo di aglio dà un generale senso di benessere all'organismo per la sua azione anti batterica quindi antiinfettiva.
Per ovviare almeno in parte al disagio del conseguente "alito pesante" si deve privare l'aglio del piccolo germoglio verde interno facilmente estraibile.

Essendo anche un ottimo stimolante digestivo e diuretico viene anche utilizzato in forma di infuso (dai 5 ai 10 g in un litro di acqua) mentre per un'azione antisettica dai 10-15 g in decotto.
Curiosità [modifica]
Broom icon.svg
Questa sezione contiene «curiosità» da riorganizzare.
Contribuisci a migliorarla integrando se possibile le informazioni nel corpo della voce e rimuovendo quelle inappropriate.
Raccolta dell'aglio, Tacuinum Sanitatis Casanatense (XIV secolo)

Nel folclore europeo, si riteneva che l'aglio tenesse lontani i vampiri e si indossava in un sacchetto intorno al collo. Questa tradizione si può collegare al fatto che i vampiri erano considerati dei "parassiti" e conseguentemente l'aglio, avendo proprietà antibatteriche, li teneva lontani.

Il suo potere antisettico era noto fin dall'antichità: nel Medioevo i medici usavano delle mascherine imbevute di succo d'aglio per proteggersi dalle infezioni e tutt'oggi è ampiamente usato nella medicina popolare.

Una famosissima cantilena napoletana recita:

Agli e fravagli fattura che non quagli. Corna e bicorne capa 'alice e capa d'aglio ....''

Si consigliava infatti di tenerlo addosso la notte che precede il 24 giugno (San Giovanni) insieme ad altre erbe per proteggersi dalle streghe che in quella data, secondo la tradizione, celebrerebbero il grande sabba annuale che coincide con il solstizio d'estate.

Che l'aroma dell'aglio non sia mai stato gradito è cosa nota tanto che lo stesso Shakespeare in "Sogno di una notte di mezza estate" fa dire ai propri attori nella seconda scena di non mangiare aglio in quanto "(...) e soprattutto, attori, anime mie, badate a non mangiar aglio o cipolla, ché dobbiamo esalare tutti un alito che deve riuscir dolce e gradevole (...)".

Se si vuole limitare in parte l'impatto dovuto all'odore dell'aglio, si deve togliere il piccolo germoglio verde interno.
In cucina [modifica]
Aglio
Valori nutrizionali per 100 g
Energia 149 kcal 620 kJ
Proteine 6,06 g
Carboidrati 33,07 g
- Zuccheri {{{zuccheri}}}
- Lattosio {{{lattosio}}}
- Amidi {{{amido}}}
- Fibre 2,1 g
Grassi 0,25 g
- saturi 89 mg
- monoinsaturi 11 mg
- Acido oleico {{{acido_oleico}}}
- polinsaturi 249 mg
- Acido linoleico {{{acido_linoleico}}}
- Acido linolenico {{{acido_linolenico}}}
- Colesterolo 0 mg
Acqua 58,58 g
Alcoli {{{alcol}}}
Caffeina {{{caffeina}}}
Vitamina A {{{vit.A}}}
Tiamina (Vit. B1) 200 µg
Riboflavina (Vit. B2) 110 µg
Niacina (Vit. B3) 700 µg
Acido pantotenico (Vit. B5) 596 µg
Vitamina B6 1235 µg
Acido folico (Vit. B9) 3 µg
Vitamina B12 {{{vit.B12}}}
Vitamina C 31,2 mg
Vitamina D {{{vit.D}}}
Vitamina E 0,01 mg
Vitamina K {{{vit.K}}}
Calcio 181 mg
Ferro 1,7 mg
Fosforo 153 mg
Magnesio 25 mg
Manganese 1672 µg
Potassio 401 mg
Rame 299 µg
Selenio 14,2 µg
Sodio 17 mg
Zinco 1,16 mg

L'aglio in cucina è molto utilizzato, di seguito alcune ricette classiche con l'aglio.
Spaghetti aglio, olio e peperoncino [modifica]

Dosi per 3 persone:

* 250 gr di spaghetti
* 5 spicchi di aglio schiacciati
* peperoncino fresco o secco a proprio gusto
* 7 cucchiai di olio di oliva

Porre in padella larga l'olio e soffriggere l'aglio a fuoco bassissimo stando attenti a non farlo bruciacchiare, spegnere il fuoco e porre il peperoncino mescolare bene e coprire. Far cuocere la pasta e scolarla al dente accendere il fuoco della padella con l'aglio scaldare e gettare la pasta a fuoco vivo far saltare per 1 o 2 minuti mescolando bene, servire.

Aioli [modifica]

Preparare una normale maionese aggiungendo uno spicchio di aglio per ogni uovo e frullare bene, ottima salsa per carni bollite.
Insalata di carne [modifica]

* 500 gr di carne magra tritata
* succo di due limoni
* sale a vostro gusto
* pepe a vostro gusto
* olio di oliva quanto basta
* 6 spicchi di aglio tagliati a metà
* 200 gr di champignon sotto olio

Porre in un piatto fondo la carne unire l'aglio e versare sopra 3/4 del succo di limoni, mescolare bene coprire e porre in frigo per almeno 3 ore.
Controllare che la carne abbia assunto una colorazione marron chiaro che denota la cottura del limone se fosse troppo rosa unire il succo restante e mescolare bene e lasciare ancora un'ora in frigo. Rimescolare la carne ed unire l'olio fino ad ottenere un impasto morbido, unire a proprio gusto sale, pepe, e champignon spianare e guarnire con fette di limone, cetrioli, prezzemolo. Porre in frigo e togliere 30 minuti prima di servirla.


Nomi regionali [modifica]
Abruzzo aj
Basilicata agl'
Calabria àjjiu
Campania agl'
Emilia-Romagna aìj
Liguria aggiu
Lombardia aj
Marche aju
Piemonte aj
Puglia agghie, aiju
Sardegna allu, azu
Sicilia agghiu, agghia
Veneto aijo

In Medicina [modifica]

L'aglio per la presenza di 3 proteine: (QR-1, QR-2, e QR-3), può essere causa di allergia alimentare [4].

Note [modifica]

1. ^ 4. Reuter, H. D.; Koch, H. P.; Lawson, L. D. In: Garlic: the Science and Therapeutic Application of Allium sativum L. and Related Species; Koch, H. P.; Lawson, L. D. Eds. Williams & Wilkins: Baltimore, 1996; pp 135-212.
2. ^ Ahmed, N. et al. 2001 Anticancer Research 5: 3519-23.
3. ^ Fundam Clin Pharmacol. 2007 Jun;21(3):281-9
4. ^ Clement F, Pramod SN, Venkatesh YP. Identity of the immunomodulatory proteins from garlic (Allium sativum) with the major garlic lectins or agglutinins. Int Immunopharmacol. 2010 Mar;10(3):316-24. Epub 2010 Jan 6. PubMed PMID 20004743.





FONTE: http://en.wikipedia.org/wiki/Garlic

Garlic
From Wikipedia, the free encyclopedia

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[3] The leaves, and flowers (bulbils) on the head (spathe) are also edible, and being milder in flavor than the bulbs,[2] they are most often consumed while immature and still tender. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.[4] The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact.[5] The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form. The sticky juice within the bulb cloves is used as an adhesive in mending glass and china.[2]
Contents
[hide]

* 1 Origin and major types
* 2 Formats
* 3 Cultivation
o 3.1 Production trends
* 4 Uses
o 4.1 Culinary uses
o 4.2 Storage
o 4.3 Historical use
o 4.4 Medicinal use and health benefits
o 4.5 Adverse effects and toxicology
* 5 Properties
* 6 Spiritual and religious perceptions
* 7 Miscellaneous
* 8 Gallery
* 9 See also
* 10 References
* 11 Bibliography
* 12 External links

[edit] Origin and major types
bulbils

The ancestry of cultivated garlic, according to Zohary and Hopf, is not definitely established: "A difficulty in the identification of its wild progenitor is the sterility of the cultivars",[6] though it is thought be descendent from the species Allium longicuspis, which grows wild in southwestern Asia.[4][7] Allium sativum grows in the wild in areas where it has become naturalised. The "wild garlic", "crow garlic", and "field garlic" of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as "wild garlic" or "crow garlic") and Allium canadense, known as "meadow garlic" or "wild garlic" and "wild onion", are common weeds in fields.[8] One of the best-known "garlics", the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum), and not a true garlic. Single clove garlic (also called Pearl garlic or Solo garlic) also exists, originating in the Yunnan province of China.
[edit] Formats

Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products (in tubes or jars). Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives,[citation needed] the pungent flavor is often compromised.[citation needed] A newer product uses compacted cubes which are then frozen, claiming to retain flavor better.
[edit] Cultivation

Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is done so asexually, by planting individual cloves in the ground.[4] In cold climates, cloves can be planted in the ground about six weeks before the soil freezes and harvested in late spring. Garlic plants are usually very hardy, and are not attacked by many pests or diseases. Garlic plants are said to repel Rabbits and Moles.[2] Two of the major pathogens that attack garlic are nematodes and white rot disease, which remain in the soil indefinitely once the ground has become infected.[4] Garlic also can suffer from pink root, a typically nonfatal disease that stunts the roots and turns them pink or red.[9] Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth. When selecting garlic for planting, it is important to pick large heads to separate cloves from. Large cloves will also improve head size, along with proper spacing in the planting bed. Garlic plants prefer to grow in a soil with a high organic material content, but it is capable of growing in a wide range of soil conditions and pH levels.[4]

There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator.[10][11]

Garlic scapes are removed in order to focus all the garlic's energy into bulb growth. The scapes are sold separately for cooking.
[edit] Production trends
Garlic output in 2005

Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 million tonnes (23 billion pounds) annually, accounting for over 77% of world output. India (4.1%) and South Korea (2%) follow, with Russia (1.6%) in fourth place and the United States (where garlic is grown primarily as a cash crop in every state except for Alaska) in fifth place (1.4%).[12] This leaves 16% of global garlic production in countries that each produce less than 2% of global output. Much of the garlic production in the United States is centered on Gilroy, California, which calls itself the "garlic capital of the world".
Top 10 garlic producers — 11 June 2008
Country Production (tonnes) Footnote
China 12,088,000 F
India 645,000 F
South Korea 325,000 F
Egypt 258,608 F
Russia 254,000 F
United States 221,810
Spain 142,400
Argentina 140,000 F
Myanmar 128,000 F
Ukraine 125,000 F
World 15,686,310 A
No symbol = official figure, P = official figure, F = FAO estimate, *= unofficial/semiofficial/mirror data,
C = calculated figure, A = aggregate (may include official, semiofficial, or estimates).

Source: Food And Agricultural Organization of United Nations: Economic and Social Department: The Statistical Division
[edit] Uses
[edit] Culinary uses
Garlic being crushed using a garlic press.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.

Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé.
Garlic being rubbed onto a slice of bread

Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.

In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.

Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared things like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.

Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.

Garlic powder has a different taste than fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.
[edit] Storage
Ready peeled garlic cloves sold in a plastic container

Domestically, garlic is stored warm (above 18°C [64°F]) and dry to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands, called "plaits" or grappes. Garlic is often kept in oil to produce flavoured oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of deadly Clostridium botulinum. Refrigeration will not assure the safety of garlic kept in oil. Peeled cloves may be stored in wine or vinegar in the refrigerator.[13]

Commercially prepared oils are widely available, but when preparing and storing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.[14]

Commercially, garlic is stored at 0°C [32°F], in a dry, low humidity environment.[15] Garlic will keep longer if the tops remain attached.[4]
[edit] Historical use

Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Giza pyramids were built. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now (see Rawlinson's Herodotus, 2.125).

Garlic is mentioned in the Bible and the Talmud. Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China was first mentioned in A.D. 510.

It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes (Virgil, Ecologues ii. 11), and, according to Pliny the Elder (Natural History xix. 32), by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all) (see F. Adams' Paulus Aegineta, p. 99), and Alexander Neckam, a writer of the 12th century (see Wright's edition of his works, p. 473, 1863), recommends it as a palliative for the heat of the sun in field labor.

In the account of Korea's establishment as a nation, gods were said to have given mortal women with bear and tiger temperaments an immortal's black garlic before mating with them. This is a genetically unique six-clove garlic that was to have given the women supernatural powers and immortality. This garlic is still cultivated in a few mountain areas today.

In his Natural History, Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (N.H. xx. 23). Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen (Mat. Med. ii. p. 174, 1789), found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.
Harvesting garlic, from Tacuinum sanitatis, 15th century (Bibliothèque nationale).

Garlic was rare in traditional English cuisine (though it is said to have been grown in England before 1548) and has been a much more common ingredient in Mediterranean Europe. Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. (Pliny also states that garlic demagnetizes lodestones, which is not factual.)[16] The inhabitants of Pelusium, in lower Egypt (who worshiped the onion), are said to have had an aversion to both onions and garlic as food.

To prevent the plant from running to leaf, Pliny (N.H. xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely meant the development of small, less potent bulbs).
[edit] Medicinal use and health benefits
Garlic, raw Nutritional value per 100 g (3.5 oz)
Energy 623 kJ (149 kcal)
Carbohydrates 33.06 g
Sugars 1.00g
Dietary fiber 2.1 g
Fat 0.5 g
Protein 6.39 g
- beta-carotene 5 μg (0%)
Thiamine (Vit. B1) 0.2 mg (15%)
Riboflavin (Vit. B2) 0.11 mg (7%)
Niacin (Vit. B3) 0.7 mg (5%)
Pantothenic acid (B5) 0.596 mg (12%)
Vitamin B6 1.235 mg (95%)
Folate (Vit. B9) 3 μg (1%)
Vitamin C 31.2 mg (52%)
Calcium 181 mg (18%)
Iron 1.7 mg (14%)
Magnesium 25 mg (7%)
Phosphorus 153 mg (22%)
Potassium 401 mg (9%)
Sodium 17 mg (1%)
Zinc 1.16 mg (12%)
Manganese 1.672 mg
Selenium 14.2 μg
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

In test tube studies garlic has been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in humans. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer.[17] Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found that garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals.[18] Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.[19] Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.[20] The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells, a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.[21]

Although these studies showed protective vascular changes in garlic-fed subjects, a randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.[22][23]

According to the Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides… The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies."[24]

In 2007, the BBC reported that Allium sativum may have other beneficial properties, such as preventing and fighting the common cold.[25] This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs.[26] The Cherokee also used it as an expectorant for coughs and croup.[27]

Allium sativum has been found to reduce platelet aggregation[28][29][30][31] and hyperlipidemia.[31][32][33]

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has shown to prevent some complications of diabetes mellitus.[34][35] People taking insulin should not consume medicinal amounts of garlic without consulting a physician.

In 1858, Louis Pasteur observed garlic's antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II.[36] More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.[37]

In modern naturopathy, garlic is used as a treatment for intestinal worms and other intestinal parasites, both orally and as an anal suppository.[citation needed] Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.[38][39]

Garlic has been used reasonably successfully in AIDS patients to treat cryptosporidium in an uncontrolled study in China.[40] It has also been used by at least one AIDS patient to treat toxoplasmosis, another protozoal disease.[41]

Garlic supplementation in rats, along with a high protein diet, has been shown to boost testosterone levels.[42]
[edit] Adverse effects and toxicology

Garlic is known for causing halitosis as well as causing sweat to have a pungent 'garlicky' smell which is caused by Allyl methyl sulfide (AMS). AMS is a gas which is absorbed into the blood during the metabolism of garlic; from the blood it travels to the lungs (and from there to the mouth causing bad breath, especially if one belches) and skin where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell.

Raw garlic is more potent; cooking garlic reduces the effect. The green dry 'folds' in the center of the garlic clove are especially pungent. The sulfur compound allicin, produced by crushing or chewing fresh garlic produces other sulfur compounds: ajoene, allyl sulfides, and vinyldithiins. Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.

Some people suffer from allergies to garlic and other plants in the allium family. Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and in rare cases anaphylaxis. Garlic-sensitive patients show positive tests to diallyl disulfide, allylpropyldisulfide, allylmercaptan and allicin, all of which are present in garlic. People who suffer from garlic allergies will often be sensitive to many plants in the lily family (liliaceae), including onions, garlic, chives, leeks, shallots, garden lilies, ginger, and bananas.
[edit] Properties

When crushed, Allium sativum yields allicin, a powerful antibiotic and antifungal compound (phytoncide). It has been claimed that it can be used as a home remedy to help speed recovery from strep throat or other minor ailments because of its antibiotic properties [citation needed]. It also contains the sulfur containing compounds alliin, ajoene, diallylsulfide, dithiin, S-allylcysteine, and enzymes, vitamin B, proteins, minerals, saponins, flavonoids, and maillard reaction products, which are non-sulfur containing compounds. Furthermore a phytoalexin called allixin (3-hydroxy-5-methoxy-6-methyl-2-penthyl-4H-pyran-4-one) was found, a non-sulfur compound with a γ-pyrone skeleton structure with anti-oxidative effects,[1] anti-microbial effects,[43] anti-tumor promoting effects,[44] inhibition of aflatoxin B2 DNA binding,[44] and neurotrophic effects. Allixin showed an anti-tumor promoting effect in vivo, inhibiting skin tumor formation by TPA in DMBA initiated mice.[44] Analogs of this compound have exhibited anti tumor promoting effects in in vitro experimental conditions. Herein, allixin and/or its analogs may be expected useful compounds for cancer prevention or chemotherapy agents for other diseases.

The composition of the bulbs is approximately 84.09% water, 13.38% organic matter, and 1.53% inorganic matter, while the leaves are 87.14% water, 11.27% organic matter, and 1.59% inorganic matter.[45][46]

The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to evolve over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onions, shallots, or leeks.[47] Although people have come to enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like birds, insects, and worms from eating the plant.[48]

A large number of sulfur compounds contribute to the smell and taste of garlic. Diallyl disulfide is believed to be an important odour component. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermoTRP (transient receptor potential) channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.[49]

Due to its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.

This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley.[50] The herb is, therefore, included in many garlic recipes, such as pistou, persillade, and the garlic butter spread used in garlic bread. However, since the odour results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a sauna.[citation needed]

Because of the AMS in the bloodstream, it is believed by some to act as a mosquito repellent. However, there is no evidence to suggest that garlic is actually effective for this purpose.[51]
[edit] Spiritual and religious perceptions

Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint and onion in the right.[52] In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine.[53] Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires.[53] To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.[54]

The association of garlic to evil spirits may be based on the antibacterial, antiparasitic value of garlic, which could prevent infections that lead to delusions and other related mental illness symptoms.[55][56]

In both Hinduism and Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Some devout Hindus generally avoid using garlic and the related onion in the preparation of foods for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis.

In connection with the odor associated with garlic, Islam views eating garlic and subsequently going to the mosque as inappropriate, [57] because the smell from the mouth will irritate the fellow worshippers.
[edit] Miscellaneous
Garlic being hand harvested, loaded onto a truck, and ready for transport to a distribution center in rural Goheung county, South Jeolla province, South Korea
This article is in a list format that may be better presented using prose. You can help by converting this article to prose, if appropriate. Editing help is available. (August 2009)

* Known adverse effects of garlic include halitosis (nonbacterial bad breath), indigestion, nausea, vomiting, and diarrhea.[58]
* Garlic may interact with warfarin, antiplatelets, saquinavir, antihypertensives, calcium channel blockers, and hypoglycemic drugs, as well as other medications. Consult a health professional before taking a garlic supplement[58] or consuming excessive amounts of garlic.
* Garlic can thin the blood, similar to the effect of aspirin.[59]
* Two outbreaks of botulism have been caused by consuming commercially produced garlic-in-oil preparations that were not properly preserved. It is especially important for home preparation to use safe and tested food preservation methods to retard bacterial growth, such as including sufficient salt or acidity and keeping the mixture refrigerated. It is recommended to not keep home preparations for more than a week.[60][61]
* While culinary quantities are considered safe for consumption, very high quantities of garlic and garlic supplements have been linked with an increased risk of bleeding, particularly during pregnancy and after surgery and childbirth.[58][62] Some breastfeeding mothers have found their babies slow to feed and have noted a garlic odour coming from their baby when they have consumed garlic.[58][63] The safety of garlic supplements had not been determined for children.[63]
* The side effects of long-term garlic supplementation, if any exist, are largely unknown, and no FDA-approved study has been performed. However, garlic has been consumed for several thousand years without any adverse long-term effects, suggesting that modest quantities of garlic pose, at worst, minimal risks to normal individuals. Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.[62]
* There is a psychological phobia known as alliumphobia characterized by a fear of garlic and other plants that are highly pungent.[64]
* Some degree of liver toxicity has been demonstrated in rats, particularly in extremely large quantities exceeding those that a rat would consume under normal situations.[65]
* There have been several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment, so care must be taken to test a small area of skin using a very low concentration of garlic.[66] On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities, is discouraged. In particular, topical application of raw garlic to young children is not advisable.[67]
* Garlic and onions might be toxic to cats or dogs.[68]

See also
Search Wikimedia Commons Wikimedia Commons has media related to: Garlic

* Allistatin, a natural antibiotic found in garlic and onions.
* Insect repellent
* International Code of Nomenclature for Cultivated Plants
* List of plants used as medicine
* Phytoalexin, an antimicrobial substance synthesized from garlic.
* Garlic Is as Good as Ten Mothers. Directed by Les Blank.
* Herbalism
* Naturopathic medicine
* Pyruvate scale

[edit] References

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17. ^ University of Maryland Garlic
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34. ^ People with diabetes should say 'yes' to garlic by Patricia Andersen-Parrado, Better Nutrition, Sept 1996
35. ^ Garlic - University of Maryland Medical Center
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48. ^ Macpherson et al. section "Conclusion"
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55. ^ University of Maryland Garlic
56. ^ Neurodegenerative diseases
57. ^ Bukhari, Volume 7, Book 65
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63. ^ a b Mayo Clinic, garlic advisory
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68. ^ What you should know about household hazards to pets brochure by the American Veterinary Medical Association.

[edit] Bibliography

* Japanese garlic.にんにく専門のにんにく屋.jp[青森県産].
* Balch, P. A. (2000). Prescription for Nutritional Healing, 3rd ed. New York: Avery.
* Block, E. (1985). The chemistry of garlic and onions. Scientific American 252 (March): 114–9.
* Block, E. (1992). The organosulfur chemistry of the genus Allium — implications for organic sulfur chemistry. Angewandte Chemie International Edition 104: 1158–1203.
* Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
* Breithaupt-Grögler K, Ling M, Boudoulas H, Belz GG (October 1997). "Protective effect of chronic garlic intake on elastic properties of aorta in the elderly". Circulation 96 (Cool: 2649–55. PMID 9355906. http://circ.ahajournals.org/cgi/pmidlookup?view=long&pmid=9355906.
* Efendy JL, Simmons DL, Campbell GR, Campbell JH (July 1997). "The effect of the aged garlic extract, 'Kyolic', on the development of experimental atherosclerosis". Atherosclerosis 132 (1): 37–42. doi:10.1016/S0021-9150(97)00078-6. PMID 9247357. http://linkinghub.elsevier.com/retrieve/pii/S0021-9150(97)00078-6.
* Gardner, C. D.; Lawson, L. D.; Block, E.; Chatterjee, L. M.; Kiazand, A.; Balise, R. R.; Kraemer, H. C. (2007) The effect of raw garlic vs. garlic supplements on plasma lipids concentrations in adults with moderate hypercholesterolemia: A clinical trial. "Archives of Internal Medicine" 167: 346–353.
* Garty BZ (March 1993). "Garlic burns". Pediatrics 91 (3): 658–9. PMID 8441577.
* Hamilton, Andy (2004). Selfsufficientish - Garlic. Retrieved 1 May 2005.
* Hile, A. G.; Shan, Z.; Zhang, S.-Z.; Block, E. (2004). Aversion of European starlings (Sturnus vulgaris) to garlic oil treated granules: garlic oil as an avian repellent. Garlic oil analysis by nuclear magnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry 52: 2192–6.
* Jain AK, Vargas R, Gotzkowsky S, McMahon FG (June 1993). "Can garlic reduce levels of serum lipids? A controlled clinical study". Am. J. Med. 94 (6): 632–5. doi:10.1016/0002-9343(93)90216-C. PMID 8506890.
* R. Kamenetsky, I. L. Shafir, H. Zemah, A. Barzilay, and H. D. Rabinowitch (2004). Environmental Control of Garlic Growth and Florogenesis. J. Am. Soc. Hort. Sci. 129: 144–151.
* Koch, H. P.; Lawson, L. D. (1996). Garlic. The Science and Therapeutic Application of Allium sativum L. and Related Species (Second Edition). Williams & Wilkens. ISBN 0-683-18147-5.
* Yukihiro Kodera, Makoto Ichikawa, Jiro Yoshida, Naoki Kashimoto, Naoto Uda, Isao Sumioka, Nagatoshi Ide and Kazuhisa Ono, “Pharmacokinetic Study of Allixin, a Phytoalexin Produced by Garlic”, Chem. Pharm. Bull., Vol. 50, 354-363 (2002).
* Yukihiro Kodera, Masanori Ayabe, Kozue Ogasawara, Susumu Yoshida, Norihiro Hayashi and Kazuhisa Ono, “Allixin Accumulation with Long-term Storage of Garlic”, Chem. Pharm. Bull., Vol. 50, 405-407 (2002).
* Lawson, L. D.; Wang, Z. J. (2001). Low allicin release from garlic supplements: a major problem due to sensitivities of alliinase activity. Journal of Agricultural and Food Chemistry 49: 2592–2599.
* Lemar, K.M.; Turner, M.P.; Lloyd, D. (2002) Garlic (Allium sativum) as an anti-Candida agent: a comparison of the efficacy of fresh garlic and freeze-dried extracts. Journal of Applied Microbiology 93 (3), 398–405 Abstract
* Lindsey J. Macpherson, Bernhard H. Geierstanger, Veena Viswanath, Michael Bandell, Samer R. Eid, SunWook Hwang, and Ardem Patapoutian (2005). "The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin". Current Biology 15 (May 24): 929–34.
* Mader FH (October 1990). "Treatment of hyperlipidaemia with garlic-powder tablets. Evidence from the German Association of General Practitioners' multicentric placebo-controlled double-blind study". Arzneimittelforschung 40 (10): 1111–6. PMID 2291748.
* McGee, Harold (2004). "The Onion Family: Onions, Garlic, Leeks". On Food and Cooking (Revised Edition). Scribner. pp. 310–3. ISBN 0-684-80001-2.
* Salunkhe, D.K.; Kadam, S.S. (1998). Handbook of Vegetable Science and Technology. Marcel Dekker. ISBN 0-8247-0105-4.
* Shuford JA, Steckelberg JM, Patel R (January 2005). "Effects of fresh garlic extract on Candida albicans biofilms". Antimicrob. Agents Chemother. 49 (1): 473. doi:10.1128/AAC.49.1.473.2005. PMID 15616341. PMC 538912. http://aac.asm.org/cgi/content/full/49/1/473.
* Silagy C, Neil A (1994). "Garlic as a lipid lowering agent--a meta-analysis". J R Coll Physicians Lond 28 (1): 39–45. PMID 8169881.
* Steiner M, Lin RS (June 1998). "Changes in platelet function and susceptibility of lipoproteins to oxidation associated with administration of aged garlic extract". J. Cardiovasc. Pharmacol. 31 (6): 904–8. doi:10.1097/00005344-199806000-00014. PMID 9641475. http://meta.wkhealth.com/pt/pt-core/template-journal/lwwgateway/media/landingpage.htm?issn=0160-2446&volume=31&issue=6&spage=904.
* Yeh, Y-Y., et al. (1999). Garlic extract reduces plasma concentration of homocysteine in rats rendered folic acid deficient. FASEB Journal 13(4): Abstract 209.12.
* Yeh, Y-Y., et al. (1997). Garlic reduced plasma cholesterol in hypercholesterolemic men maintaining habitual diets. In: Ohigashi, H., et al. (eds). Food Factors for Cancer Prevention. Tokyo: Springer-Verlag. Abstract.





Ultima modifica di Tila il Mar 28 Giu 2011 - 13:29, modificato 2 volte
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MessaggioOggetto: Re: Aglio - Garlic   Dom 27 Giu 2010 - 6:55

FONTE: http://www.esoterya.com/aglio-pianta-usata-nella-magia/799/

L’Aglio è una pianta usata nella magia e viene anche chiamata Allium sativum L., Garlic, Ail, Allium, Knoblauch, Allium sativum L. e molti altri ancora.
Esso appartiene alla famiglia delle Gigliacee, è legato al Sole, all’elemento Fuoco e Aria, al pianeta Marte e alle divinità di Ecate, Marte, mentre il porro è legato a Cerere e Apollo mentre, trova corrispondenza con Thor.

Il 28 Ottobre è il giorno in cui dovrebbe esser piantato è anche detta festa del Tiglio pianta legata al Cancro, mentre il giorno in se è ovviante legato allo Se vogliamo invece considerare il giorno classico della sua raccolta possiamo constatare che rimaniamo legati al Cancro che, segno d’acqua governato dalla Luna, continua a contrastare con la corrispondenza all’elemento fuoco tradizionalmente associata all’aglio.

Il periodo di fioritura è il 24 Giugno, la sua tossicità bassa e può essere usata con la Cipolla.

Uso magico: Perfino quando erano in atto grandi epidemie, quali il colera e la peste, si ricorreva con fiducia ad un’abbondante ingestione d’aglio perché, per esperienza antica, si sapeva che era un potente antisettico, battericida intestinale e delle vie respiratorie. Queste sue notevoli Questa pianta ha notevoli proprietà curative. Infusi d’alcool ed aglio hanno il potere di abbassare la pressione; cataplasmi di spicchi pestati combattono i reumatismi; bere una tazza di latte tiepido in cui sia stato fatto bollire.

Già ai tempi Plinio l’aglio era un potente vermifugo lo si consigliava cotto in aceto e miele per espellere la tenia, ossiuri e altri parassiti intestinali. Quest’ultimo uso trova posto in un rituale delle “medgone” Per sapere se un bambino ha i vermi, prendevano un tegame di terracotta, lo riempivano d’acqua vi spezzavano dentro un filo di canapa, mormoravano delle formule e se i pezzetti si muovevano il bambino aveva i vermi, il rituale è simile a quello per vedere se si ha il malocchio.. A questo punto la “segnatrice” getta nel recipiente uno spicchio d’aglio lo butta per terra rovesciandolo: i pezzetti di filo smettono di muoversi, la medgona prende degli spicchi d’aglio li infila in uno spago stile collana, li mette al collo del bambino. Nel caso a cui io ho assistito, il bambino ha espulso i vermi nell’arco delle successive 48 ore.

La magia insegna che questo ha anche un uso protettivo, il più considerato ed apprezzato in magia: gli si attribuisce infatti il potere di assorbire e respingere il male e le malattie, l’aglio venga considerato come pianta che assorbe o pianta che respinge: nel primo caso viene infatti gettato o bruciato, nel secondo caso viene invece utilizzato secondo le norme talismaniche o come amuleto ed è quindi portato con se e conservato. l’aglio per proteggere, viene utilizzato in magia cerimoniale per allontanare durante i riti larve astrali o presenze negative in genere.

Essendo legato a Ecate potremo utilizzarlo come complemento e decorazione il 25 Dicembre, considerando Marte il 27 Febbraio, il legame con Cerere, Apollo e Giove pare indicarlo per il 31 Luglio Sabba del raccolto mentre, considerato il legame con si potrà tener a mente la festa in suo onore il 31 Luglio.
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MessaggioOggetto: Re: Aglio - Garlic   Mar 29 Giu 2010 - 6:07

Tila ha scritto:
FONTE: http://www.esoterya.com/aglio-pianta-usata-nella-magia/799/

Già ai tempi Plinio l’aglio era un potente vermifugo lo si consigliava cotto in aceto e miele per espellere la tenia, ossiuri e altri parassiti intestinali. Quest’ultimo uso trova posto in un rituale delle “medgone” Per sapere se un bambino ha i vermi, prendevano un tegame di terracotta, lo riempivano d’acqua vi spezzavano dentro un filo di canapa, mormoravano delle formule e se i pezzetti si muovevano il bambino aveva i vermi, il rituale è simile a quello per vedere se si ha il malocchio.. A questo punto la “segnatrice” getta nel recipiente uno spicchio d’aglio lo butta per terra rovesciandolo: i pezzetti di filo smettono di muoversi, la medgona prende degli spicchi d’aglio li infila in uno spago stile collana, li mette al collo del bambino. Nel caso a cui io ho assistito, il bambino ha espulso i vermi nell’arco delle successive 48 ore.

questa ritualità è molto interessante, pensa che ho parlato con una persona qui vicino a torino che mi ha riportato alcune di queste ritualità che nei paesini ancora vengono praticate: in quel caso per vedere se ci sono i vermi usavano lo stesso rito, per la eliminazione dei vermi si usava invece il principio della "trasposizione" (non so come altro definirlo per ora, ne se esistono termini piu approrpiati). una volta accertata una corrispondenza certa tra lo stato del paziente e la conformazione dell'oggetto rituale o di una situazione contenuta nella ritualità, divenenndo le due cose interscambiabili per il guaritore, si procedeva ad operare sulla situazione rituale (in quel caso il districamento e la bruciatura magari dei fili che rappresentavano i vermi, e cose di questo genere). In conformità con la corrispondenza, si dovevano poi constatare gli stessi effetti anche sul paziente.

Ottima citazione, questo ci fa anche capire come questi argomenti siano tutti correlati su piu livelli e quanto complessa sia la discussione su queste tematiche.

Buona giornata!

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MessaggioOggetto: Re: Aglio - Garlic   Gio 1 Lug 2010 - 14:40

Admin ha scritto:


Ottima citazione, questo ci fa anche capire come questi argomenti siano tutti correlati su piu livelli e quanto complessa sia la discussione su queste tematiche.

Buona giornata!

Admin

Buon pomeriggio Admin,
sembra tutto legato da un filo invisibile non trovi?

FONTE: "Le erbe magiche" di Roberto La Paglia Ed. Xenia
Il nome deriva dal celtico all (caldo bruciante) in relazione al sapore della pianta, e viene usato per le sue proprietà antisettiche, espettoranti, ipotensive e vermifughe.
Utilizzo magico: fin dai tempi più remoti l'aglio ha rivestito un ruolo importante nel campo dell'occulto; se ne trovano testimonianze tra i Greci e i Romani, e persino tra gli Egizi.
Gli si attribuisce il potere di assorbire il male e le malattie così come la possibilità di prevenirle.
E' di sovente usato anche come afrodisiaco.

Qui di seguito un interessante articolo dal titolo L'aglio: la panacea dei poveri
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MessaggioOggetto: Re: Aglio - Garlic   Gio 1 Lug 2010 - 20:01

Tila ha scritto:
Admin ha scritto:


Ottima citazione, questo ci fa anche capire come questi argomenti siano tutti correlati su piu livelli e quanto complessa sia la discussione su queste tematiche.

Buona giornata!

Admin

Buon pomeriggio Admin,
sembra tutto legato da un filo invisibile non trovi?

FONTE: "Le erbe magiche" di Roberto La Paglia Ed. Xenia
Il nome deriva dal celtico all (caldo bruciante) in relazione al sapore della pianta, e viene usato per le sue proprietà antisettiche, espettoranti, ipotensive e vermifughe.
Utilizzo magico: fin dai tempi più remoti l'aglio ha rivestito un ruolo importante nel campo dell'occulto; se ne trovano testimonianze tra i Greci e i Romani, e persino tra gli Egizi.
Gli si attribuisce il potere di assorbire il male e le malattie così come la possibilità di prevenirle.
E' di sovente usato anche come afrodisiaco.

Qui di seguito un interessante articolo dal titolo L'aglio: la panacea dei poveri


Interessantissimo l'articolo che hai postato

"La malattia presso gli antichi era considerata il frutto di una maledizione, conseguenza della magia nera esercitata da un avversario. Ecco che l’aglio, usato per le sue potenti proprietà curative, si guadagna ben presto la proprietà di scacciare le fatture e le malìe i cui effetti erano appunto le malattie che esso guariva. L’aglio è stato così da sempre associato alla protezione dalle ‘malie’ e dalle fatture e perfino dai vampiri... chi non ricorda poi il grande Peppino de Filippo che faceva salmodiare al suo Pappagone la celebre formula: “Aglie e fravaglie, fattura ca nun quaglia...”?"

queste concezioni sono comuni anche a certe forme di magia popolare e alcune concezioni operative sciamaniche.

leggo tutto per bebne e poi posto altre considerazioni ^^

buona serata!
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MessaggioOggetto: Re: Aglio - Garlic   Oggi a 21:53

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