Garlic is a Green food. Green foods are safe to eat as a regular part of a diet.
Guideline related quotes related to Non-Starchy and Green throughout Geoff Bond's publications.
Eat at least 2 3/4 lbs of mixed salad and vegetables per day, consisting of "Green-Green” and “Green” foods. Of these, at least 3/4 lb should be mixed salad. Also include at least 5 cups of “Green-Green” leafy vegetables or 2 1/2 cups of other vegetables per week. ~Paleo in a Nutshell p.102
Specific references to Garlic throughout Geoff Bond's publications.
Not everyone realizes that garlic salt is plain salt with garlic flavoring; regular stock cubes are over 50 percent salt; soy sauce is just liquid salt fermented with soybeans. ~Paleo in a Nutshell p.76
Try this quick (five-minute) method of cooking vegetables. Put a quarter-inch of water into a saucepan with a sliced clove of garlic and a bay leaf (or a pinch of oregano). Add a tablespoon of canola oil. The boiling water forms an emulsion with the oil. Add vegetables (fresh or frozen). Heat moderately with the cover on, but stir frequently, too. The vegetables cook fast, partly by boiling and partly by steaming. At the end, when the vegetables are close to done, heat vigorously and stir continuously until all the water has gone. They will be a beautiful golden brown when the water has evaporated. Always use plenty of herbs. As many vegetables soak up oil, this method greatly reduces the quantity of oil absorbed. ~Paleo in a Nutshell p.88
( . . . ) stir-fry can be ready frozen; season with garlic, lemon juice, and herbs. ~Paleo in a Nutshell p.89
For dinner, a (...) stir-fry can be ready frozen; season with garlic, lemon juice, and herbs. Note that we are escaping the tyranny of the "starter, main course, and dessert" regimen. Instead, it's just the one course. As ever, try to eat the vegetables before anything else. A glass of dry wine is okay, too. ~Paleo in a Nutshell p.89
Not all underground vegetables are starchy. For example, turnip and radish, which both originated in Asia, are non-starchy, as are bulbs such as onion and garlic from Asia and the leek from the Middle East. Corms such as Chinese water chestnut are also non-starchy. Unlike the starchy roots, they mostly get their bulk from another com pound called "inulin." ~Deadly Harvest p.56
Many primitive societies eat snails and their shell-less cousins, the slug. The idea to some minds seems grotesque, yet they are a valuable, easily collected source of food. In fact snails have been commonly raised and eaten in the Middle East and Europe for thousands of years. The French, of course, have made a national dish out of snails: "escargots" cooked in garlic and butter are even considered a delicacy. Snail and slug flesh conforms to the Savanna Model, although the French recipe is not ideal nutritionally. ~Deadly Harvest p.63