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Onions and garlic in therapeutic nutrition

Any therapeutic diet involves restrictions on certain foods. This is especially true for foods that irritate the gastrointestinal tract. Onions and garlic are both spicy and beloved by many. Even when following a therapeutic diet, you don't have to abstain from onions and garlic. How do you use onions and garlic in a therapeutic diet ?

The essential oils that give onions and garlic their pungent flavor can be neutralized in several ways through heat treatment: scalding with boiling water (blanching), steaming, sautéing, and baking in the oven.

Green onions are best baked or parboiled. To do this, chop the greens as you would for a salad and place them in a colander. Dip the colander in boiling water for one to two minutes, then remove from the boiling water and allow the excess water to drain. Green onions prepared this way are perfect for salads and side dishes. You can also roast them whole, then add them as greens to side dishes, salads, and meat dishes.

Garlic can also be parboiled with boiling water after cutting each clove lengthwise into quarters. You can roast the garlic with other vegetables or on its own, then add it to side dishes or salads.

Onions are also suitable for therapeutic nutrition if they are diced or sliced, scalded in boiling water, baked, or sautéed in vegetable oil until soft. Onions prepared this way can be used in side dishes, salads, meat dishes, and sandwiches.

Onions and garlic cloves can be steamed - this will not cause the onions or garlic to lose their flavor, but will not make them spicy.

One of the most dietary onion varieties, the leek is ideal for therapeutic diets. It is one of the mildest onions, requiring minimal cooking for use in therapeutic diets.

Onions and garlic, cooked using one of the heat treatment methods, can be used in the preparation of various dishes of a therapeutic diet, without giving up the pleasure of indulging in the taste of these products, which enhance the taste of any meal.