By Maris Callahan for DietsInReview.com

The South Beach Diet was created by cardiologist Arthur Agatston and dietitian Marie Almon Arthur as an alternative to once-popular low-fat diets. It’s based on the glycemic index, which is a way of measuring how quickly certain foods raise blood sugar levels. On the South Beach Diet, you will consume foods that are low on the glycemic index and avoid foods that are higher in processed carbohydrates.

Like the notable Atkins Diet, the South Beach Diet is considered a low-carb diet and comprised of three phases. “Phase 1″ lasts for the first two weeks of the diet and requires dieters to eliminate all sugar, processed carbohydrates, fruits, and some high-starch vegetables. Its purpose is to eliminate the hunger cycle and help jump start weight loss. “Phase 2”reintroduces most fruits and vegetables and limited portions of whole grains. This is the phase that dieters will follow for the majority of the diet. Once you have reached your goal weight, you enter “Phase 3,” which is known as the maintenance phase and lasts for life.

On the South Beach Diet, you will eat a lot of vegetables, healthy fats and lean protein such as chicken, fish and legumes. Once you hit Phase 3, dieters can resume normal eating but are expected to follow the basic principles of the diet to maintain lifetime weight loss.

The following menu is for Phase One of the South Beach Diet to help kick your weight loss plan into gear.

Monday:

Breakfast – Asparagus and Cheese Strata

Lunch – Low-Carb Waldorf Chicken Salad over a bed of lettuce with tomato slices.

Dinner – Greek Swordfish, Braised Collard Greens with Red Wine, Popcorn Roasted Cauliflower

Snacks – Soy Steamer, 1-cup sugar snap peas, ¼ cup mixed nuts

Tuesday:

Breakfast – Puffy Omelet with Cheese Sauce, two slices turkey bacon

Lunch – Cobb Salad

Dinner – 4 ounces grilled sirloin, BBQ Vegetable Pockets, Better than Mashed Potatoes

Snacks – 6 ounces low-fat Greek yogurt, celery with 2 tablespoons peanut butter

Wednesday:

Breakfast – Southwest Quiche

Lunch – Black and Bleu Salad

Dinner – Seared scallops, Asian Broccoli Salad, Asian Cole Slaw

Snacks – Celery with 2 Tablespoons Ranch dip, ¼ cup mixed nuts, Peanut Butter Mousse

Thursday:

Breakfast – Egg White Veggie Omelet

Lunch – Barbecued Chicken Salad

Dinner – Turkey Burger, Dijon Mustard Green Beans, Hearts of Romaine with Raspberry Dressing

Snacks – Low-fat string cheese, 1 small tomato with flavored salt, sliced bell peppers with ¼ cup guacamole.

Friday:

Breakfast – Southwest Quiche

Lunch – Baby Spinach and Orange Salad topped with grilled chicken

Dinner – Spinach with Chicken and Apricots, Roasted Green Beans with Mushrooms, Parmesan and Balsamic from Kalyn’s Kitchen.

Snacks – Celery sticks with 2 tablespoons peanut butter, chicken crackers with 1-ounce low-fat cheese, strawberry smoothie

Saturday:

Breakfast – Mexican Baked Eggs from Kalyn’s Kitchen

Lunch – Low Carb Clam Chowder, Broccoli Walnut Salad

Dinner – Easy Salmon Salad, 1 cup White Bean Veggie Soup

Snacks – Celery with ¼ cup Tuscan Bean Dip, Italian Cream Soda

Sunday:

Breakfast – Breakfast Casserole with Mushrooms, Bell Peppers and Feta from Kalyn’s Kitchen

Lunch – Asian Chicken Vegetable Salad

Dinner – White Bean Chicken Chili, Aromatic Roasted Vegetables

Snacks – Low Carb Blondies, Sliced Bell Peppers with Blue Cheese Dip

By Maris Callahan for DietsInReview.com

While a lot structured diets are difficult to follow due to limited menu choices or availability of unique ingredients, the Medifast program is a widely available weight-loss program that includes 70 meal-replacement options

While there are a number of varieties of Medifast, the primary program is called “5 plus 1” and calls for five daily Medifast meal replacement drinks or foods and one “lean and green” meal consisting of lean meat or fish along with three servings of vegetables and 1 Tbsp. of your choice of condiment.

The plan, which allows dieters 800-1,000 calories a day, is designed as a high-protein, low-carb way to lose 2 to 5 pounds per week without losing muscle mass. Ideal for people who struggle with making healthy choices, you select five daily meal replacements from an assortment of Medifast’s portion-controlled shakes, puddings, eggs, oatmeal, chili, bars, or soups.

For your sixth and final meal of the day, we have seven great meal options that will have you looking lean in no time.

Monday:

Breakfast: Medifast Apple Cinnamon Oatmeal

Snack: Medifast French Vanilla Shake

Lunch: Medifast Homestyle Chili

Snack: Medifast Banana Pudding

Lean and Green: Grilled Halibut with Pineapple (skip the brown sugar!) with 1 cup steamed broccoli and 2 cups tossed mixed baby greens with cherry tomatoes, cucumber slices

Snack: Medifast Cranberry Mango Fruit Drink

Tuesday:

Breakfast: Medifast Southwest Style Eggs with Egg Whites

Snack: Medifast Apple Cinnamon Soy Crisps

Lunch:  Medifast Chicken and Wild Rice Soup

Snack: Medifast Cherry Pomegranate Shake with Antioxidants

Lean and Green: Broiled Tofu with Steamed Asparagus with Pine Nuts & Lemon and 2 cups tossed mixed baby greens with cherry tomatoes, cucumber slices

Snack: Brownie with Real Chocolate Chips

Wednesday:

Breakfast: Medifast Original Style Eggs with Egg Whites

Snack: Medifast Garden Vegetable Crackers

Lunch: Medifast Cream of Tomato Soup

Snack: Medifast Dark Chocolate Shake with Antioxidants

Lean and Green: Grilled Tilapia Kabobs with 1 cup grilled zucchini and 2 cups steamed spinach

Snack: Medifast Vanilla Pudding

Thursday:

Breakfast: Medifast Calorie Burn Cappuccino

Snack: Medifast Maple & Brown Sugar Oatmeal

Lunch: Medifast Beef Vegetable Stew

Snack: Medifast Cinnamon Pretzel Sticks

Lean and Green: Lemon Baked Fish, 1 cup steamed green beans, 2 cups steamed spinach

Snack: Medifast Orange Crème 5S Shake

Friday:

Breakfast: Medifast Scrambled Eggs

Snack: Medifast White Cheddar Soy Crisps

Lunch: Medifast Maryland Crab Soup

Snack: Medifast Chocolate Mint Soft Serve

Lean and Green: Herb Grilled Turkey Breast, 2 cups chopped raw kale, 1 cup 7-Vegetable Soup

Snack: Medifast Mocha S5 Shake

Saturday:

Breakfast: Medifast Chocolate Chip Pancakes

Snack: Medifast Apple Cinnamon Soy Crisps

Lunch:  Medifast Cream of Chicken Soup

Snack: Medifast Banana Crème 70 Shake

Lean and Green:  Grilled chicken sliced over 2 cups romaine lettuce, chopped tomato, cucumber, red bell pepper and ¼ cup salsa

Snack: Chocolate Chip Soft Bake

Sunday:

Breakfast: Medifast Spiced Pancakes

Snack: Medifast Apple Cinnamon Soy Crisps

Lunch: Medifast Hearty Vegetarian Sloppy Joe

Snack: Medifast Mango Soft Serve

Lean and Green: Grilled Garlic Citrus Chicken (hold the oil), Green Bean Salad, 1 cup jicama

Snack: Medifast Dark Chocolate 55 Shake

Is anyone else out there on Pinterest? If so, you should go sign up now as you will for sure love this site. For those that don’t know, “Pinterest is a Virtual Pinboard. Pinterest lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes.” – (Description taken from the site)

I signed up not too long ago, and I’ve been hooked ever since. People post all sorts of great links and pictures, but naturally I am drawn to all the food photos. From casseroles to gluten free desserts, the pictures on Pinterest will hook you in for hours if you’re not careful.

If you’re on Pinterest, be sure check out the FaveDiets Pinterest profile. In particular, I think you might like my boards for my Favorite Healthy Recipes and Great Cooking Ideas.

Anyway, I’ve noticed that folks have been awesome enough to add to Pinterest some of the favorite FaveDiets recipes and recipe collections. Here are some of the top-pinned pages from FaveDiets:

Broccoli and Cheddar Quiche with a Brown Rice Crust

28 Healthy Easy No Bake Dessert Recipes

Jarlsberg Potato Dippers

No Bake Nutella Oatmeal Cookies

Raw Pumpkin Pie

Curried Kale Chips

Whole Wheat Cinnamon Snickerdoodles

A big thanks to everyone who shared these recipes and others on Pinterest!

FYI: The quiche, no bake cookies, pie and kale chips are all gluten free.

By Maris Callahan for DietsInReview.com

If you’re overweight and have type 2 diabetes, shedding pounds can help control or eliminate some of the symptoms of your condition. Weight loss is proven to lower blood sugar, improve overall health and increase energy. As with any diet, it is important to consult your doctor or health care provider before beginning.

While there are a lot of misconceptions about the proper diet for someone who has diabetes, a person who wants to lose weight, regardless of their condition, should focus on calorie-counting and portion control. According to Dr. Sarah Khan, resident pharmacist at DietsInReview.com with expertise in diabetes management, diabetic dieters should count their carbohydrate intake and aim to eat fewer than 120 grams of carbs per day.

“For diabetics specifically we focus on the DASH diet (Dietary Approach to Stop Hypertension) which is high in fruits and vegetables, low-fat or non-fat dairy and whole grains,” said Dr. Khan. “Diabetics should also focus on a low-sodium diet with less than 2,000 mg of salt per day. High blood pressure tends to go hand in hand with diabetes and we are more aggressive with their blood pressure control because of all the complications it could cause if we let it become too high.”

Anyone with diabetes who is newly diagnosed or beginning a new weight loss program should consult with a registered dietitian or certified diabetes educator who can review their dietary requirements and provide careful advice.

“Ultimately, a person with diabetes should eat a healthy diet the way we all should eat,” said Rebecca Subbiah, R.D. of Chow & Chatter. “To lose weight, the key is portion control. “Eat regular meals rich in fruits and vegetables, choose whole grain carbohydrates, and stick to small portions.” For example, stick with one cup of cooked brown rice or one medium baked potato.

“Many diabetics are under the impression that carbs are bad,” said Khan. “They are not and we need them for quick energy. Eating real, whole foods in moderation and portion control is very important to helping a diabetic achieve weight loss success.”

Monday:

Breakfast: Apple Cinnamon Oatmeal, banana.
Lunch: Quinoa Salad; steamed kale, light string cheese.
Dinner: Oven Beef Stew, Buttermilk Biscuits, roasted broccoli.
Snack Options:  Orange Date Bars, Easy Chai Tea, raw carrots and celery with two tablespoons hummus.

Tuesday:

Breakfast: Hard-boiled egg, Ginger Blueberry Muffin Top, fresh fruit.
Lunch: Peter’s Grill Vegetable Soup, whole grain crackers, 1 ounce low-fat cheese.
Dinner: Baked Fish Fillets, steamed kale, Popcorn Roasted Cauliflower.
Snack Options: Mediterranean Garlic Pine Nuts, apple with a tablespoon nut butter, 1 frozen, sugar-free Popsicle.

Wednesday:

Breakfast: Non-Fat Greek Yogurt with Homemade Granola; one-cup blueberries.
Lunch: Avocado Shrimp Cup Salad over mixed greens, tomato and cucumber slices, apple.
Dinner: Italian Spaghetti; Mixed Green Salad with 2 Tablespoons Low-carb Strawberry Vinaigrette Dressing.
Snack Options: Rice Krispie Cookies, Hot Roasted Pumpkin Seeds, ¼ cup unsweetened trail mix.

Thursday:

Breakfast: Breakfast Sandwich: Top a whole wheat English muffin with 1 ounce lean ham, 1 cooked egg white and a flavored mustard. Pair it with fresh fruit and a small wedge of low fat cheese.
Lunch: Walnut Encrusted Salmon over fresh spinach, baby carrots.
Dinner: Baked Chicken, Orange Rice, steamed or sautéed spinach.
Snack Options: Sugar-Free Grilled Fruit, 1 banana with 1 Tablespoon peanut butter, Raw Almond Cookies.

Friday:

Breakfast: Breakfast Shake: 1 cup fat free milk or plain non fat yogurt, blended with 1/2 cup fruit, 1 tsp. wheat germ and add 1 tsp. nuts or nut butter, ice and blend.
Lunch: Low-Carb Chicken Salad on two slices of whole-wheat bread with lettuce and tomato.
Dinner: Stovetop Pasta Marinara with Broccoli & Chickpeas.
Snack Options: Black Bottom Pie, ¼ cup dried apricots, 12 whole-wheat pita chips with 2 Tablespoons Wholly Guacamole.

Saturday:

Breakfast: Low-Carb Pancakes topped with sugar-free maple syrup and fresh strawberries, ½ cup plain yogurt.
Lunch: Peach Grilled Chicken, two whole-grain flatbread crackers.
Dinner: Country Style Chili with 12 baked tortilla chips, one-ounce reduced-fat cheese.
Snack Options: Baked Apples, one-cup light popcorn, Red White & Blue Fruit Salad.

Sunday:

Breakfast: Eggs Benedict, two slices turkey bacon or sausage. ½ c fresh melon.
Lunch: 1 cup Ginger Acorn Squash Bisque, 2 cups mixed green salad with fat-free dressing.
Dinner: Shrimp Scampi, steamed green beans.
Snack Options: Berry Pudding, 5 cherry tomatoes + 1 Tablespoon ranch, ½ cup non-fat Greek yogurt.

By Maris Callahan at DietsInReview.com

While some diets are more restrictive than others, Weight Watchers offers a lot of options when it comes to eating your way to a healthy lifestyle. PointsPlus^® offers an integrated approach to weight loss by combining smarter eating, healthy habits, and exercise with a supportive community environment.

While you can follow the Weight Watchers PointsPlus^® program by attending in-person meetings or using online tools, choosing the right foods for your body can be tricky. The PointsPlus^® program encourages dieters to eat a variety of fresh, whole foods including fruits, vegetables, lean protein and filling, high-fiber whole grains.

Whether you are just beginning your new, healthy lifestyle or you’re feeling stuck in a rut, it is easier to stick to a diet when you know you have plenty of delicious foods to choose from.  We compiled a sample menu based on the diet’s principles of eating nutrient-dense foods and fresh, filling options for meals and snacks.

While every dieter is allotted a different number of daily PointsPlus^®  target based on his/her height and weight and several other factors, the following menu is designed to give you an idea of how filling and satisfying your meals can be while losing weight. Depending on your PointsPlus^®  target, you can choose one or two snacks from the options below to curb hunger between meals.

Monday:

Breakfast: Egg Sandwich: Scramble one egg with three egg whites in a pan coated with cooking spray. Serve on two slices of light whole-wheat toast with a handful of fresh spinach and a thick slice of tomato.

Lunch: 1 cup Bulgur Salad with Greens; 1-ounce low-fat string cheese; fresh fruit.

Dinner: Feta Stuffed Chicken Burger;  Parmesan Pepper Sweet Potato Fries; Grilled Pineapple.

Snack Options: Blueberry Scone; 1 cup baby carrots with 2 Tablespoons Healthy Two-Bean Hummus; Apple with 1 Tablespoon almond butter.

Tuesday:

Breakfast: Banana-Almond Oats. Stir one chopped banana into one cup of hot cooked oats. Season with cinnamon and 1 tablespoon chopped almonds (Source: WeightWatchers.com).

Lunch:  Egg Salad Sandwich: ½ cup egg salad prepared with light mayonnaise on two slices light whole wheat bread topped with a thick slice of tomato; baby carrots, celery and fresh salsa; 1 apple.

Dinner: Vegetarian Baked Ziti, 2 cups tossed salad with fat-free dressing.

Snack Options: Blueberry Shake, Baked Oatmeal Raisin Bars, Curried Kale Chips.

Wednesday:

Breakfast: ¾ cup high-fiber bran cereal with ½ cup fat-free milk and 1 cup mixed berries.

Lunch: Quinoa & Turkey Lettuce Wraps; 1 cup baby carrots; fresh fruit.

Dinner: Low-Fat Lentil Lasagna; 1 cup mixed steamed vegetables.

Snack Options: Frozen Fruit Salad, Apple Squares, 1 piece Homemade Fruit Leather

Thursday:

Breakfast: Apple Cinnamon Oatmeal

Lunch: Mango Chicken Salad, one serving whole-wheat crackers; fresh fruit.

Dinner: Chili & Cheese Potato: 1 large (5-inch) baked potato topped with 1 1/4 cups Healthy Chili and 1 tablespoon low-fat cheddar; steamed broccoli.

Snack: ½ cup homemade applesauce; 1 ounce Savory Flavored Nuts, fresh fruit.

Friday:

Breakfast: Veggie Egg White Scramble

Lunch: Grilled Cheese & Tomato Sandwich: 2 slices light whole-wheat bread with two thick slice of tomato and ¼ cup Parmesan cheese, served open-faced; 2 cups tossed salad with fat-free dressing; 1 banana.

Dinner: Chinese Take-Out: 1 cup shrimp with garlic sauce, 1 cup brown rice; steamed mixed vegetables (Source: WeightWatchers.com).

Snack Options: 5 cups 94% fat-free microwave popcorn; Almond-Stuffed Baked Apples; 1 glass wine or 12 ounces light beer.

Saturday:

Breakfast: Southwest Turkey & Cheese Omelet, 1 slice whole-wheat toast, ½ cup fresh melon

Lunch: Asian Shrimp Salad: Combine 1 package ready-to-use lettuce mix with 1 package of ready-to-use packaged broccoli slaw. Add cooked shrimp, mandarin oranges and slivered almonds. Toss with a fat-free sesame ginger dressing (Source: WeightWatchers.com).

Dinner: 2 small slices Roasted Vegetable Pizza; 1 serving Tomato Salad; 1 glass red wine.

Snack Options: 1 Low-Fat Banana Yogurt Pop, ½ cup low-fat cottage cheese with fresh blueberries; ½ cup fat-free bean dip with thick slices of cucumber rounds (Source: Weight Watchers.com)

Sunday:

Breakfast: Asparagus Cheese Strata; 1 orange; ½ cup skim milk.

Lunch: Chicken, Black Bean and Corn Quesadilla: Shred a precooked chicken breast and mix with in a bowl with drained and rinsed canned black beans, drained canned corn, shredded cheddar cheese and salsa. Spread mixture on half a large tortilla, fold tortilla to cover filling ingredients and microwave until heated through (Source: WeightWatchers.com); fresh fruit.

Dinner: Baked Chicken & Prosciutto; ½ cup Roasted Potatoes with Garlic; ½ cup Broccoli Salad

Snack: 12 Baked Sweet Potato Chips with Chunky Pineapple Salsa; ½ cup Strawberry Sorbet; light or low-fat yogurt with 1 cup sliced strawberries and banana.

With New Year’s finally here, many of us will be embarking on our New Year’s resolutions, those annual goals we set for ourselves. For many, New Year’s resolutions revolve on losing weight and dieting.

Are you interested in trying a low carb diet this year? In a low carb diet, you exclude carbohydrates like bread, rice, sugar, etc. from your diet, forcing your body to burn fat. Of course, before you embark on any diet, you should consult a doctor first. However, if you’re considering starting a low carb diet, let these FaveDiets.com recipes provide some guidance on what to eat.

To get you started, try this recipe for Low Carb Almond Crescents.

Ingredients:

• 1 cup coconut oil (solid)
• 1/3 cup honey
• 2 tablespoons water
• 2 teaspoons vanilla
• 2 cups oat flour (blend oats in blender)
• 1/2 cup ground almonds
• 2 tablespoons ground or finely slivered almonds

Instructions:

1. Cream together the oil and honey. Add water and vanilla.
2. Blend in flour and ground almonds. Chill the dough.
3. Shape into logs 1 inch in diameter and 6 inches long. Cut in half and shape into crescents.
4. Place on oiled cookie sheet. Brush with oil and sprinkle with ground or slivered almonds.
5. Bake at 325 to 350 degrees F. for 12 – 15 minutes until lightly browned around edges. Leave on the tray to cool and firm up.

Need some more low carb recipes to get your diet going? Be sure then to check out all of these low carb recipe videos from the FaveDiets YouTube channel:

Low Carb Cheddar Biscuits:

BBQ Ribs:

Low Carb Coconut Cream Pie:

Low Carb Cheese Crisps:

Stuffed Hamburgers:

Orange Chicken:

Your Turn: What are your thoughts on a low carb diet? Have you ever tried it before? What were your experiences?

This guest post comes from the wonderful Rachel Lerner of Personal Web Nutrition:

Have you ever caught yourself yawning at 3pm in your office and grabbing candy or coffee to give you that extra boost of energy? Here is some guidance to help you select healthier snacks to eat at the office.

The key to healthy eating is to make sure we eat several meals and snacks throughout the day. This ensures our metabolism is going strong and our blood sugar and energy levels remain stable, preventing us from overeating.

We usually eat lunch around noon, which means by about 3 or 4pm we are ready for a SNACK. If you are home, it is fairly easy to grab a healthy snack, but what about at the office? This is actually easier to do than you think. The most important things to keep in mind when selecting a snack is to make sure it contains protein, fiber, healthy fats and whole grains.

Below are some healthy ideas for office snacks, which can be stored in your desk drawer or mini-fridge.

Desk Drawer at Office

• Fruit (apple, grapes, orange, banana)
• Trail Mix (nuts, seeds, raisins or goji berries)
• Nuts (almonds or cashews)
• Roasted Edamame (soybeans)
• Whole Grain Crackers
• Instant Oatmeal
• Granola Bars
• Air-Popped Popcorn
• Single Serving of Baked or Reduced-Fat Chips

Mini-Fridge at Office

• Plain Yogurt
• Cottage Cheese
• Nut Butter (peanut or almond)
• Hard-Boiled Eggs
• Mini Light Cheeses
• Cut-up vegetables (carrots, cucumbers, celery, peppers)
• Hummus

Having these snacks readily available at your office will prevent you from seeking “unhealthy alternatives” to satisfy your hunger. Here’s to healthy snacking!

————————————–

Rachel Lerner is a holistic health coach accredited with the American Association of Drugless Practitioners (AADP) and founder of Personal Web Nutrition, a company devoted to empowering individuals and corporations to find the right food and lifestyle choices that best support their goals. She has led seminars for several corporations, including Starwood Hotels, Time Warner and YMCA, written articles for numerous national publications and websites. You can receive a FREE guide to grocery shopping and learn more about Rachel and her services by visiting http://www.personlawebnutrition.com

Vegetarianism is a diet that abstains from eating animals. That means no steak, chicken, pork or any other meat. Many adherents claim that it is a healthier way to eat, as vegetarians consume less saturated fat and cholesterol than meat eaters. However, a vegetarian diet can still include pizza, fries, chips and other junk food. Not (necessarily) healthy at all!

However, eating vegetarian one or a few nights a week is a great way to put healthy vegetables and nutrients into your diet. For healthy vegetarian options, check out these recipes:

Roasted Summer Ratatouille

Garlic Cabbage Rolls with Rice Stuffing

Bean and Veggie Enchiladas

If you are on a gluten-free diet for whatever reason, finding recipes to make and eat can be a challenge.  That’s why we here at FaveDiets.com have compiled 25 Top-Notch Gluten-Free Recipes. From the best gluten-free cookie recipes to gluten-free casserole recipes, this collection of gluten-free recipes is great for all tastes.

Looking for even more gluten-free recipes? Here are some more gluten-free recipes from the blogoshpere.

Turkey Soup from Gluten-Free Goddess

Ginger Flank Steak from Gluten Free Mommy

OMG Mac & Cheese from R.O.C.K. Recipes

Gluten Free Breakfast Casserole from Fire and Salt

Cranberry Ginger Muffins from I Am Gluten Free

Jalapeno-Popper Dip from Gluten Free Gobsmacked

Enjoy!

It may make your breath smell bad, but boy does garlic pack a flavorful punch. For healthy cooking, garlic is an easy way to add flavor without adding fat and calories. Here are 10 tips and tricks to show you How To Prepare and Cook Garlic.

1. Look for bulbs that are uniform in color and slightly heavy for their size. The skin should be tight with no cracks.
2. Non-broken bulbs will stay good in a cool and dry place for up to four months. Non-peeled heads of garlic are good to go for about a week in the refrigerator.
3. To peel a clove of garlic, first place the clove on a cutting board and put a knife down on top. Using the heel of your palm, press down on the knife and garlic firmly in a smashing motion. The skin should come right off.
4. Incorporate garlic at the end of the cooking process because overcooked garlic equals bitter food.
5. Wash your hands with a piece of stainless steel to remove the garlic odor.
6. Garlic can help lower blood pressure and reduce the risk of heart conditions.

For more helpful garlic hints, check out our guide on How To Prepare and Cook Garlic.