Offtopic: Allium ursinum

Allium ursinum is  another name for wild garlic. Crops of allium are considered healthy foods. I, personally find the taste a way better than garlic, and that's the motivation for this thread. Since allium foods have high nutrient density, particularly sulfur, antioxidants, and and variety of fatty acids, the pictures below describe of why i am asking if anybody sees some some red light for consuming this particular foods in higher extents.

Antioxidants

Substances Mean value*
Phenolic compounds (mg CA/100g DW ab) 736.65 ± 1.51
Flavonoids (mg CE/g DW ac) 3.37 ± 0.32
Anthocyanidin (µg CE/100 g DW ac) 1239.62 ± 6.79
Vitamin C (mg/100 g DW a) 1523.35 ± 74.72
Total Carotenoids (µg/100 g DWa) 242.25 ± 48.84
Allicin (mg / 100g DW a) 657.00 ± 0.49
*Values are means ± standard deviations of triplicate det

Fatty acids

Fatty acid Percentage*
Myristic (C14:0) 0.78 + 0.11
Myristoleic (C14:1) 0.12 + 0.08
Palmitic (C16:0) 12.82 + 0.33
Palmitoleic (C16:1) 0.50 + 0.18
Margaric (C17:0) 0.16 + 0.13
Heptadecanoic (C17:1) 0.15 + 0.12
Stearic (C18:0) 0.98 + 0.23
Oleic (C18:1) 2.87 + 0.70
Linoleic (C18:2) 25.68 + 0.44
Linolenic (C18:3) 52.68 + 0.41
Arachidic (C20:0) 0.19 + 0.17
Gadoleic (C 20:1) 2.55 + 0.32
Total
Saturated 14.93 + 0.11
Monounsaturated 6.19 + 0.11
Polyunsaturated 78.37 + 0.11

Minerals

Component Concentration*
Major elements
Potassium 1530.500 ± 0.036
Calcium 712.500 ± 0.048
Magnesium 101.900 ± 0.007
Sodium 46.500 ± 0.003
Na:K ratio 0.030
Anions
Chlorides
Sulfates
724.00 + 0.01
437.00 ± 0.03
Phosphates 219.00 ± 6.40
Nitrates < 0.03
Heavy metals
Iron 10.110 ± 0.002
Manganese 2.000 ± 0.001
Zinc 1.800 ± 0.001
Copper 1.100 ± 0.006
Nickel < 0.013
Lead < 0.035
Cadmium < 0.007
Chromium < 0.006

Source:
http://cdn.intechopen.com/pdfs-wm/27393.pdf





Woods are awesome...

The allicin in garlic is antibacterial and antiviral, and also protects against atherosclerotic plaque. For cardiovascular health, garlic is the shit. Plus you also get the sulfur in alliin.

There's something really interesting about why garlic became such a cross-culturally popular herb touted for its health benefits, long before these people's had the actual science proving why. Garlic has a rich history in protective magic, and cultures as diverse as northern Europe to the Philippines believed it warded off all kinds of monsters/parasites. Strange huh?

When something works, the voice spreads quickly. No different if health related. And there are other healthy foods that are common over the globe. I bet science have majority yet undiscovered in front of it. All in term of examining foods and evaluating it's health benefits. Look at how many plants, and how many different substances there is and how many angles too look at due complexity behind connections. And how much money there is to be invested to do so...

In anecdotal evidence there are also mistakes that i believe generations adopted as well. Meat drying can be one example. Overall, i believe generations before us were more connected with foods and were ''muscle testing'' what's worth eating more, than we do it today. Today, we  basically eat what we get on the plate in general, and if choose we do that from what we read about it. Look at this thread for my example of current stupidity, lol...

(With the thread, my hidden interest was to discuss the fiber content health aspect of allium ursinum as well as fatty acid composition, while reading some opinions of somebody smarter...) Over all I agree, it's very healthy food. But in terms of research, i am waiting for somebody  to ruin my day while telling me a bad news about wild garlic and potential health problems...

I bet there are many wrong assumptions what's ''pro health'' in current science , but we buy it since it's the latest science and there is ''we are smarter than people before'' assumption. While in reality, we many times just process different (or the same) info in different context...

The fatty acid profile is good. Proportion of linolenic to linoleic is good.