Different Ways To Eat Garlic

According to Reader’s Digest, garlic is one of the foods that has the potential in preventing cancer. Note: the term is “prevention” not cure. It can stimulate the body defenses against cancer and reduce tumor growth. The anti-cancer effect is attributed by sulfur compounds.

garlic head

Hate garlic? Here are some ways to eat it. Pick the one you are most comfortable with.

1) The most uncomfortable way is to eat it raw. Get a whole garlic head. Separate each clove. Remove the skins. Then eat it comfortably – just like eating potato chips. A glass of water will help push it way down to stomach.

2) Perhaps the above is not really comfortable. Plain raw garlic taste awful. In a jar, mix equal amount of vinegar and soy sauce. Add garlic cloves – all should be soaked. Store in  room temperature until the garlic became greenish. It taste better than plain raw and even better with rice. See how it looks like!

3) Add it to every dish. Minced garlic when mixed with any dish is often unnoticeable. It gives a good flavor. However, some people with a super sensitive sense of taste rejects any dish with garlic or excessive amount of garlic.

4) Fry it. Eating a piece of garlic from a vegetable recipe is an awful experience. But a fried garlic mixed with peanuts is different. It tastes good. Plain garlic chip is also good tasting.

5) The garlic bread and garlic flakes. The first time I had a taste of garlic bread, I liked it and never thought it was garlic flavored.

6) Look for other healthy foods. There are many healthy options that can help maintain healthy body and prevent cancer. No need to force yourself in eating something you never like.

List of 3-MCPD Free Soy Sauce Brands

Some soy sauce might have 3-MCPD! The condiment is made by fermentation of soya. Then it is sold as concentrate or ready to use products. However, there is a faster and more economical way of production, the acid hydrolysis of protein. The process is carried out by mixing soya with hydrochloric acid and heating afterwards. This produces flavors and appears similar to naturally fermented version. Then the fat content of veggies reacts with HCl to form the carcinogenic 3-MCPD.

The natural process, fermentation of soya beans never produces 3-MCPD.

The Philippine Food and Drug Administration warned the public against the unlabeled and unregistered soy sauce brands. They might contain 3-MCPD. The substance was found to cause cancer in animal experiments. The same effect is expected to happen to human beings.

To assure public safety, the agency have been testing commercially available soy sauce brands. Here are the partial list of 3-MCPD free brands. Listing courtesy of DOH.

Dens Food Products – New Beans Soy Sauce

Nutri Asia Inc. – Datu Puti

Pinakamasarap Corporation – Marca Piña, Toyomansi, Marca Piña Soy Sauce, Marca Piña Calamansi Soy Sauce

Shoyu Food Corporation – Mang Kiko

Silver Swan Manufacturing Corporation – Golden Swan Soy Sauce, Silver Swan Soy Sauce

Sysu International Inc – Kikkoman Naturally Brewed Less Salt Soy Sauce, Lee Kum Kee Soy Sauce

Tentay Food Sauces Inc – Tentay Pinoy Style Soy Sauce, Tentay Soy Sauce

Veting Manufacturing Corporation – Marca Lapu-lapu

Rising Dragon Import Export Corp – Zheng Feng Mushroom Dark Soy Sauce, Superior Light Soy Sauce

Marigold Commodities Corp – Mama Sita’s Premium Soy Sauce

toyo soy sauce droplets

How to Make Toyo , Soy Sauce

Soybeans – ½ kg
Salt solution (18%)- 6 liters or 24 cup
Mold (Aspergillus Oryzae)
Flour – ½ kg
Rice bran – ½ teaspoon

Materials and Equipment:
stainless/enameled kettle
measuring cups and spoons
chopping board
strainer, stainless
wooden ladle
casserole, stainless
wide mouth jars
sterilized glass jars with new caps
bamboo tray
pressure cooker


1. Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole and cook until soft. Cook soybeans in a pressure cooker (15-lb pressure) for one hour or cook until tender. Mix soybeans and flour thoroughly. Sprinkle rice bran with molds (three days old) over the mixture and mix well. Spread mixture 1-2 inches thick in a tray. Cover with clean cloth or paper and allow the molds to grow. Stir occasionally.

2. After 3-4 days, transfer the mixture to a container with salt solution. Cover the container with paper or cloth and shake well. Set aside for one month. Stir once in a while. Strain the mixture through cheesecloth. Transfer to a sterilized bottle and cover. Pasteurize and store.
Source: Great Flavor of Soybean. Book Series No. 155/1996. Philippine Council for Agriculture, Forestry and Natural Resources Research and Development.