Effects Of Temperature On Yeast

Food For Thought: Garlic is more medicine than food

By Funke Oshifuye

For a small vegetable, garlic sure has a big reputation. Not everyone wants to nibble cloves of fresh garlic with meals nor wants the garlic breath that comes with it.  The herb, affectionately called the “stinking rose”, in spite of its odour, has numerous therapeutic benefits and it is guaranteed to transform any meal into an aromatic and healthy culinary experience.

Garlic’s might is largely due to the sulphur compounds it contains, such as allicin. Garlic is an excellent source of manganese. It is also a very good source of protein and thiamine (vitamin B1). Additionally, garlic also houses vitamins C, B6 as well as the minerals selenium, magnesium, potassium and calcium.

The sulphur compound allicin, provides not only many of the notable benefits of garlic, but also its notorious odour. Allicin is formed during the chemistry of chopping, crushing and chewing garlic. The more thorough the milling, the more allicin is created. Allicin begins to degrade once produced and on cooking, so eating garlic raw and soon after chopping ensures the assimilation of optimum levels.

Allicin has antibiotic, anti-viral and anti-fungal properties, and is the reason why garlic has been used for skin infections such as athletes’ foot, herpes and warts, digestive and lung infections such as diarrhea, coughs and colds, and yeast infections due to Candida species. The diallyl sulphides in garlic are good for the blood and circulation, lowering bad cholesterol and boosting the immune system.

The allium vegetables, including garlic are said to have important anti-cancer properties. Studies have revealed that eating garlic regularly, along with other alliums such as onions reduces the risk of oesophageal, colon and stomach cancer. This may be due to garlic’s ability to reduce the formation of carcinogenic compounds. Garlic’s sulphur compounds such as allicin and ajeone have been found to stop the growth of various cancers in animal laboratory studies, including skin, stomach, colon, breast and oral cancer.

In addition to being a good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a “seleniferous” plant: it can uptake selenium from the soil even when soil concentrations do not favour this uptake. Selenium, known for its anti-cancer properties is used by our bodies to produce glutathione peroxidase.

Glutathione is a powerful antioxidant. There is preliminary evidence that it may be useful in the management of some cancers, atherosclerosis, diabetes, lung disorders, noise-induced hearing loss, male infertility and prevention of toxic build-up in the body. It may also have some anti-viral activity and has been used to treat AIDS.

Fermentation Temp Change - Home Brew Forums

So I have my 1st batch fermenting right now. It's the NB Nut Brown extract kit. I used Wyeast 1945. For the 1st 120 hours of fermentation it sat at about 68 degrees in my cellar. However today the temp dropped down to more like 64. I want a slightly fruity flavor, so I took it inside to where it's at about 72-73. Wyeast suggests this yeast to ferment between 66 and 74. Think I made the right call by moving it inside my house and into the 72 degree zone?

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