TOP GARLIC AND ONION TIPS
THE BENEFITS AND DRAWBACKS OF GARLIC AND ONION.
Traditional Indian medicine says garlic and onion are “sometimes” foods. And yet certain regional cooking traditions in India frequently use garlic and onion as commonplace ingredients. You’re not imagining the contradiction. Learn more about how to use garlic and onion in regional Indian cooking by following the link below.
GARLIC AND ONION
PROFILE Q&A’s
Are garlic and onion healthy?
Garlic and onion are two commonly used aromatics that find themselves into cuisines around the world. All aromatics have benefits. Garlic and onion are said to benefit heart health, regulate blood sugar and even increase bone density.
Why doesn’t ayurveda recommend garlic and onion?
The traditional Indian system of ayurveda has a unique approach to health that takes in more than body chemistry. In ayurvedic thought, garlic and onion are said to have benefits, but they are also thought to be heating for the body systems. Anything heating is said to cause inflammation in the body which ayurveda considers the leading cause of disease.
What can I use instead of garlic and onion?
Some find that garlic and onion (especially) can cause reflux. Others who have to maintain FODMAP diets are required to steer clear of garlic and onion. Still other cultures—Kashmiri Hindu being one—don’t use garlic and onion for traditional faith reasons. In all of these instances, asafoetida or hing is a great replacement.
Is it bad to use garlic and onion?
Masala teaches us that nothing is “bad” in cooking, particularly as it relates to the use of natural ingredients. If you are following ayurvedic dictums but you do love garlic and onion, use them in moderation with sattvic ingredients that can work to counter inflammatory effects.
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