Garlic

Hello, Mr. Jelínek,

What amount of garlic per day is suitable for a person with low blood pressure? And what would you recommend to increase blood pressure?

Thank you.

In this case, it depends on the quality (= content of active nutrients) and form (raw x cooked x dietary supplement...) in which you consume garlic. Heat treatment destroys the vast majority of substances that lower blood pressure, while for dietary supplements, the method of technological processing of the product is crucial, i.e., the amount of active ingredients the manufacturer guarantees in the product. In practice, it is common that some supplements have virtually no effect, while others significantly influence blood pressure.

The best way to raise blood pressure is through stress or physical activity (the second option is considerably more beneficial for health :-).

Hello,

When onions and garlic are freshly green inside, should this part be cut out, or can it be consumed? I have heard somewhere that it is not healthy, and since then, I have always discarded it.

This green part contains a wide range of beneficial micronutrients, and it is counterproductive to discard it. The only "problem" that may arise is a different taste and smell - however, it is of course worth considering whether it makes sense to think in this way and try to reduce the nutritional value of food in this manner.

Good day Mr. Jelínek,
is inulin present in onions and garlic in their raw state or also after cooking? If in both states, what are the losses after cooking?

Inulin is the soluble fiber fraction found in onions and garlic, and it is present in quite significant amounts. Thermal processing does not affect its content in foods; however, from a practical standpoint, we are capable of consuming a larger amount of it in cooked garlic and onions than in their raw state.