Mar 09
I will be making this later, a really tasty soup, the recipe is from Cooks.com.
Ingredients :
2 lg. Spanish onions
2 oz. garlic
4 z. butter
4 oz. flour
2 pts. chicken stock
1/4 pt. fresh cream
Preperation :
Slice onions and sweet off in pot with 4 ounces butter and garlic. NOTE: This must be done at a moderate heat so as to extract all the flavor of the onions.
Add flour and make a roux. Cook out slowly and without browning.
Add cold stock. Bring to the boil whisking continuously so as to prevent lumps or burning. Once boiled, reduce and simmer for 20 to 30 minutes.
Pass the soup through a blender and place back into a clean pot. Add cream and serve.
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September 20th, 2010 at 7:12 pm
While garlic is renowned for curing almost everything from the common cold to the plague, researchers have found that the humble garlic bulb can also lower blood pressure.
A new study shows aged extract of garlic might be able to help lower blood pressure in the 3.7 million Australians who suffer from hypertension.
Karin Ried from University of Adelaide”s Discipline of General Practice has conducted a 12-week trial with 50 people, which shows that garlic could be used as an adjunct to conventional drugs for hypertension.
“There is a large proportion of people out there who are on medication and some people are on four different types but they still have high blood pressure, it is uncontrolled,” News.com.au quoted Ried as saying.
“When we gave them this garlic supplement we were able on average to reduce their blood pressure under the hypertension threshold – so garlic might be a good complementary treatment option to control hypertension,” she added.
However, raw, cooked and garlic powder aren”t as effective as carefully aged garlic extract.
“You know what is in there and it is stable for a long period of time. Garlic powder is not as stable and you don”t know the dose you are taking, and garlic oil doesn”t contain the active substance. Aged garlic is prepared in a special process but you can buy it in the shops here,” said Ried.
Her team found that those with systolic blood pressure above 140 who took the four-aged garlic extract capsules each day experienced an average systolic blood pressure 10.2mmHg lower than the control group, who took a placebo.
Garlic is thought to have an antihypertensive effect because it stimulates production of certain chemical substances called nitric oxide and hydrogen sulphide, which helps relax blood vessels.
The team also recently found that dark chocolate was also effective in reducing high blood pressure.
“It doesn”t work as well as garlic but it is more loved, and the drawback is it is not really practical for long term use,” said Ried.
“If garlic gave an answer that would help quite a lot of people,” she added.
October 6th, 2010 at 5:38 pm
It is usually overlooked in preference for the larger, more flavoursome white variety.
But the humble red onion could help prevent heart disease, researchers claim.
They have discovered that the vegetable – commonly used in Mediterranean and Indian cuisine – helps remove bad cholesterol from the body, which can cause heart attacks and strokes.
At the same time red onions retain the body’s good cholesterol, which help protect against heart disease
Scientists in Hong Kong fed crushed-up red onions to hamsters who had all been put on a high-cholesterol diet.
They found that after eight weeks levels of bad cholesterol, or low density lipoprotein (LDL), had dropped by an average of 20 per cent.
But over the same time period there was no reduction in the hamsters’ high cholesterol levels, also known as high density lipoprotein (HDL).
Zhen Yu Chen, who was in charge of the research carried out at the Chinese University of Hong Kong said: ‘Despite extensive research on onions, little is known of how their consumption interacts with human genes and proteins involved in cholesterol metabolism within the body.
‘Our study was therefore undertaken to characterise the interaction of onions with enzymes in an attempt to explore the underlying cholesterol-lowering mechanism.
‘This study is the first of its kind to investigate the interaction of red onions with biological functions.
‘This results support the claim that the regular consumption of onion reduces the risk of coronary heart disease.’
Although white onions are by far the most popular type in Britain, red onions are widely used in India, the Mediterranean and the Middle East.
They are far sweeter than the white variety, and are often used raw in salads.