Frequently Asked Questions about Koup Knoffel's and Garlic in general.

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Health Properties of Garlic?
Garlic is a natural antibiotic, and while far less strong than modern antibiotics, can still kill strains of bacteria that have become immune / resistant to modern antibiotics.
Garlic has anti- fungal and anti- viral properties. It reduces yeast infections due to Candida species, has anti-oxidant properties and is a source of selenium.
Garlic lowers both high blood pressure, and levels of LDL Cholesterol.
It helps reduce atherosclerotic buildup within the arterial system and helps
prevent heart problems.
It also lowers & helps regulate blood sugar.
Due to its blood thinning qualities it helps to prevent blood clots from forming; thus reducing possible strokes and thrombosis. (Hemophiliacs should avoid large amounts of garlic)
Garlic is believed to prevent cancer, especially of the digestive system & prevents certain tumors from growing larger. Studies found it might also reduce the size of certain tumors.


How can I get rid of the Garlic smell?
There are two kinds of garlic breath; primary garlic breath which you get immediately after eating garlic, caused by traces of garlic in your mouth and throat and then there's secondary garlic breath you get later as the garlic works its way through your circulatory system and expelled through the lungs. If you have eaten enough garlic, you can even find your perspiration smells like garlic and that is your way of knowing that the garlic is working its way through your system and making you healthier. If it bothers you, shower often and use a baking soda deodorant. To get rid of garlic breath, it is said to consume lots of parsley and sunflower seeds, chewed at ounce, and to rinse your mouth with vanilla essence and water.

How can I manage the Garlic taste in cooking?
You can actually make mild garlic seem much more potent and powerful garlic seem meek, just by knowing how to prepare the garlic and when to add it to the food you are preparing. When you put the garlic into the food you are cooking, makes a huge difference in its eventual taste. The longer you cook the garlic, the less it will taste and smell and the more creamy and subtle its flavour becomes. So if you don’t want a strong garlic taste, then add your garlic when the cooking process starts. To have a stronger taste, add garlic near the end of the cooking process.
Is preserved garlic still healthy, because it’s cooked?
When a garlic clove is chewed or cut, the flavour is smelled. The reason for this is the components of garlic that cause its smell and taste are kept apart by the internal and external cellular walls.
When garlic’s cellular walls are broken by damaging the clove, the alliin and allinase that are stored apart from each other in the clove mix together and form the allicin, which is what causes garlic to smell and taste as it does.
Allicin is the volatile substance that keeps the health properties. It will break down on its own in a few hours and form several different sulphuric compounds. Though heating allicin will cause it to break down much faster, you can be sure, as long as you smell the garlic, the allicin is present and provides the health benefits you’re after.

If you eat any fried or fatty foods or meats, you owe it to yourself to have garlic in some form with that meal to help counteract the elevated cholesterol that can otherwise come from such a meal.

How can I grow my own Garlic?
Garlic bulbs are broken in cloves. Each clove is planted about 3 cm deep, 20 cm apart in well prepared soil. Growing time is about 9 months, depending on the area you live in. Harvest when horizontally cut bulb shows a thin outer layer of skin, less than 3mm. For more instructions: Contact the South African Garlic Growers Association Tel. 0152636447  corbez@mindsmail.co.za