Hi Everybody, Debbie Benson here...
This is where I can tell you about what I know, what I have found-out, and here I can also rant a bit.
Since I was a little girl I have been aware of sodium, both high and low levels, as you learned in my first Season-It Newsletter 3 Tips That Help A Low Sodium Diet. Starting Benson's Gourmet Seasonings has been a dream come true.
As I learn, and find helpful information, tips, products, recipes and websites, I will share the information with you here. Then, you can follow-up and do your own research and make your own, more informed decisions regarding your health, or the health of a loved one. Knowledge helps you and gives you power to make better decisions.
It's not just about what you don't do or can't have. It's also about things you can or should do or add to your diet that can make a difference. Here we go...
How you purchase, store, prepare and cook garlic, makes a difference in the flavor and the health benefits.Leave a comment...
Purchase the freshest garlic, as it has the best taste.
Farmer's markets are great for this as they usually have many varieties of hardneck or softneck to experiment with. The white bulb is the more common American softneck variety found in grocery stores and stronger in flavor. The garlic that has a bit of purple color is either the Mediterranean (Italian) variety, or from Mexico and is usually a little milder in flavor.
Fresh garlic should feel very firm when pressed in your hand and a bit heavy. Old garlic begins to get soft and sprout and has a more bitter taste. Always, remove the sprout before your start cooking and you will still have a pretty good tasting garlic. If it is spongy, or feels like nothing is there, throw it out and get fresh. Fresh garlic is very inexpensive.
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