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The garlic together is also rooted in the cultures of China and India.

But before leaving Egypt and the Pyramids, here’s a brief caption Herodotus (11,125), recorded as history that gives us the first strike has described as above, sit-down in the history of mankind we included in this long work that is bound and motivated by garlic. During construction of the pyramid of Cheops, thousands of slaves left their picks and shovels of the time or the tools used and refused to work. He sent word to Pharaoh and told the cause of this unusual phenomenon. It turned out that slaves builders had stopped receiving the daily diet of garlic and claimed. He probed further and found that several supervisors wanted cruel garlic and save time that slaves used to eat his lunch, ten or fifteen minutes (something like the Tea-Break from the English).

Pharaoh sent the supervisors guilty and garlic was served several judges of the Court, in abundance because they could not repudiate the workers and the pyramid had to be terminated.

And there that Cheops, for whoever wants to see.

In the Olympics of antiquity, garlic, the “drug” of athletes

The Greeks did it too, great garlic consumption despite calling them “pink stink. According to the Odyssey, the god Hermes to Ulysses garlic recommended against enchantments of the witch Circe who turned men into pigs. In the Olympics then, athletes ate a clove of garlic before competing. Galen, the eminent physicians of the time, made of garlic a panacea for the Olympians. His colleague in Dioscorides was a tonic, a diuretic, an anthelmintic, an antidote to the poison and the cure of asthma, jaundice, toothache and skin rashes.

The Greeks also had a habit of putting garlic bulbs on the stones give way intersections to offer a caution, the goddess of magic, spells and seductions and win her favors. In Mediterranean countries it was known under the name “alium”, a word of Celtic origin which means burning. This term led to the current name in most Latin languages. In the Middle Ages, garlic was praised as an effective remedy for many diseases.

The garlic plant grows wild in regions of southern Europe and is in the area where garlic is grown for its commercial importance, especially Spain, France and Italy. Spain boasted the fourth worldwide in the production of garlic, but Egypt was moved and Russia. Much of the Spanish production is destined for export.

In the late nineteenth century, the Spanish introduced the garlic in the Americas.

In the trade of all countries can be distinguished in garlic groups identified by the color of their skin: white or common garlic, rustic, robust and meaty, larger than purple garlic, good productivity and conservation. Usually eaten dry and is characterized by its distinct taste and lingering aroma. It is the most common almost everywhere. As for their nutritional properties: if revised bromatological analysis of the garlic, it is surprising the high energy contribution due to its richness in protein and carbohydrates, compared with other vegetables. However, the amount of garlic consumed in each dish, is not equivalent to that of other vegetables. Therefore, nutrient and energy intake of this vegetable is almost irrelevant. All this despite its mineral wealth (potassium, phosphorus, magnesium, zinc and iodine) and vitamins, in which he outlines the content of B vitamins, including B1, B3, B6 and discrete quantities of vitamin C and E .