Garlic is amazing for virtually every kind of health issue. It is packed full of antioxidants, antibacterial properties, and other key nutrients for a healthy body. However, you might have been consuming it wrong the whole time.
Garlic is so powerful it can treat almost every health issue. One of the main ingredients in garlic is called Allicin. Allicin is so beneficial because it can be used to effectively treat bacteria, viruses, infections, parasites, and yeast infections! You might have heard of the popular antibiotic, Penicillin. Well, penicillin is great and all, but Allicin is 15 times stronger!
If you’re looking to obtain the benefits of Garlic, you’re going to need to be a little careful. This is because, in the United States, the freshest produce is irradiated. Irradiation is the process of killing raw and unprocessed food to ionizing radiation. It kills disease and bacteria, but it also kills all the good stuff too! The FDA approved irradiation in 1994, and they’ve been burning the nutrients out of our veggies ever since!
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!
- 12 garlic cloves, unpeeled
- 1/2 large onion, sliced
- 1 tbsp. organic olive oil
- 1 tbsp. (¼ stick) organic butter (grass-fed)
- ½ tsp. cayenne powder
- 1 tsp. turmeric
- 1/4 cup fresh ginger
- 1½ tsp. fresh thyme, chopped
- ½ cup raw, organic pastured milk or coconut (you can use your favorite substitute)
- 3½ cups organic vegetable broth
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 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, crush them well.
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.
To avoid irradiated garlic, make your purchases at an organic health store. They carry fresh produce that has never been manipulated. Most of them anyways. Garlic has over 33 different bacteria-fighting compounds. Anyone can benefit from it, just make sure you’re consuming healthy Garlic!