Christopher Ranch’s California Garlic Blog

It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.

Take Health Into Your Own Hands – Eat Fresh, California-Grown Garlic.

Fresh garlic has long been regarded as a powerful healing agent, believed to help remedy a vast assortment of medical conditions.
Boasting antibacterial, antiviral, antioxidant and anti-inflammatory properties, fresh garlic contains a slew of valuable oils and nutrients, including phosphorous, potassium, zinc, allicin, selenium, calcium, iron, germanium, polyphenols, arginine, selenium, selenium, manganese, Vitamins C and B.
Studies suggest fresh garlic can combat high blood pressure and cholesterol levels (it prevents harmful LDL cholesterol from oxidizing – a process that generates plaque formation on artery walls), heart disease, cancers, strokes, arthritis, diabetes, cerebral aging, blood thinner (the garlic chemical, ajoene, contains an anti-coagulant) infections, the common cold, warts, fever blisters and more.

However, make sure you know where your garlic is coming from, as California-grown garlic, like Christopher Ranch’s California heirloom garlic, has proven to contain higher levels of the essential oils and nutrients found in garlic, according to National Food Laboratory results.
For example, California garlic boasts a higher brix (the measure of vitamins, protein, amino acids, sugars vs. a given weight of plant juice in a product) content than Chinese, Mexican and Argentine garlic varieties, and higher allicin (sulfur compound in garlic believed responsible for its pungent taste and health benefits) levels than Chinese and Argentine garlic.

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2 Comments»

  cindy wrote @

Hello Garlic guys! I just found you after a frustrating afternoon of looking for non-Chinese-grown garlic at my local independent produce markets. I recently discovered why the garlic I’ve been buying didn’t have the juiciness or flavor that I want – it was the drier, rootless Chinese type. My experience with what I didn’t realize was Chinese garlic all started during the great California grocery-store strike, at which time I honored the workers’ strike by not buying from the big corporate chains. I got a little addicted to the lower prices at the non-chain stores, but now I realize that these independent stores carry only Chinese garlic. Just called Albertson’s and the produce man said his boxes of garlic were from Christoper Ranch. So, off to Albertson’s for some good garlic that hasn’t traveled half-way around the world – yaay! thanks for your website, and you might suggest to Albertson’s and other carriers of California garlic to promote the issue of eating “local” produce. I don’t think that many people are aware of this, and might not appreciate learning about the difference in quality and the environmental impact of eating produce closer to home.

  cindy wrote @

Correction: “might appreciate” learning about it!
That is, advertise the fact that California garlic is being sold.

And it would be great if the big stores could have some printouts of this

http://www.nrdc.org/health/effects/camiles/garlic.pdf

for example, near the fresh California garlic bins.


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