How To Release Garlic’s Full Medicinal Potential That Is 15X More Powerful Than Any Antibiotics, To Kill Almost Any Bacteria!
Garlic is a close relative to onions, leeks and chives. It has been used since forever, mostly in cooking. Some have used it to prevent and relieve numerous conditions.
You may think that garlic is a herb, but it’s actually a vegetable. Chefs use it to spice their food, and it will easily turn your ordinary meal into something exciting, tasty, and healthy. But, do you know that most of your fresh produce is irradiated? Exposed to radiation, yes, you got that right. As the Safe Food News reported back in 1994, “China has been exporting irradiated garlic.
Irradiation is the process of exposing raw and/or processed food to ionizing radiation, which claims to kill disease and pathogens and extend the shelf-life by altering a plant’s (clove’s) ability to sprout. This would be a marketing advantage and one reason the big U.S. producers were trying to prohibit the garlic imports.”
The FDA approves the irradiation of foods, so try to buy locally grown fruits and vegetables. Organic produce offers tons of health benefits, it doesn’t contain any toxins, and has a better taste than the irradiated stuff.
1. The Blood Purifier
Tired of covering up those zits with concealer every morning? It’s time to tackle the root cause of acne by purifying your blood from inside to get healthy skin on the outside. Take two cloves of raw garlic with some warm water everyday, early in the morning and consume a lot of water the entire day. If you’re looking to shed some pounds, squeeze the juice of half a lemon in a glass of luke warm water and have it with 2 cloves of garlic in the mornings. Garlic will help to cleanse your system and flush out toxins.
2. Cold and Flu
Garlic is going to provide you relief from that stubborn cold and flu (yes, they absolutely love you and never want to leave). Taking 2-3 cloves of raw or cooked garlic a day or sipping some garlic tea (with a touch of honey or ginger to lift up the taste) is not only going to relieve a stuffed nose and cure the cold but also build your immunity against these frequent visitors over time.
According to Dr. Shikha Sharma, Delhi-based Health and Wellness Expert, and founder of Nutrihealth says,” One of the earliest uses of garlic was by meat-eaters because it was believed that meat could cause infection which garlic could fight off from the body. More commonly used by labourers who are exposed to infections and disease-friendly environments till recently, its plethora of health benefits has made white-collar workers also take to it.”
She added, “Garlic can be added to hot stews, broths and soups to fight sinusitis, cold and flu. And garlic is best had in its raw state.”
3. Prevention of Heart Disease
Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels.
It is essential to remember that the sulphur-containing compound Allicin tends to lose its medicinal properties when garlic is cooked whole. It is imperative to consume garlic raw or semi-cooked to derive any of its benefits.
Crush your garlic
Dr. Joseph Mercola gave the following explanation:
“It is important to note that the garlic MUST be fresh. The active ingredient is destroyed within one hour of crushing the garlic. Garlic pills are virtually worthless and should not be used.
When you use the garlic it will be important to compress the garlic with a spoon prior to swallowing it if you are not going to juice it. If you swallow the clove intact you will not convert the allicin to its active ingredient.”
There are two pathways – Argentinian researchers believe that roasted garlic releases allicin, but other scientists claim that raw garlic releases more allicin when left uncovered for 15 minutes.
Let food be thy medicine
52-clove garlic soup
This recipe uses the healthiest methods of preparation, so we suggest that you try it today!
26 garlic cloves, unpeeled
1 large onion, sliced
2 tbsp. organic olive oil
2 tbsp. (¼ stick) organic butter (grass-fed)
½ tsp. cayenne powder
1 tsp. turmeric
½ cup fresh ginger
2¼ cups onion, sliced
1½ tsp. fresh thyme, chopped
26 garlic cloves, peeled
½ cup raw, organic pastured milk or coconut (you can use your favorite substitute)
3½ cups organic vegetable broth
4 lemon wedges
Preheat your oven to 350F. First, you should roast your unpeeled garlic. Place the cloves on a baking tray, drizzle over some olive oil, and season with sea salt. Toss the cloves, and wrap the tray with foil. Roast for 45 minutes, or until your garlic turns golden brown. Let it cool, and squeeze the cloves between your fingers, and it will easily pop out of its shell.
Melt your butter in a large saucepan. Turn the heat on medium-high. Add in your onions, fresh thyme, ginger, turmeric, cayenne pepper, and cook until your onions become translucent. This would take you about 6 minutes.
Separate your peeled garlic cloves in two portions – 12-14. Crush them well. Preserve 12 of your crushed garlic cloves.
Add the remaining 14 cloves to the onion mixture, and add in the roasted garlic. Cook for 3 minutes.
Pour in the broth, and turn the heat on low. Simmer until the garlic is tender, and that would take you about 20 minutes. Use an immersion blender to puree the soup. Add in the almond milk, and simmer. Add in the preserved 12 garlic cloves and stir. Season with sea salt and freshly ground black pepper.
Squeeze one lemon wedge into your soup, and serve it hot.