Garlic is 15 Times More Powerful Than Any Antibiotics!
But, did you know that most of your fresh produce is irradiated? That means exposed to radiation, yes!
Irradiation means exposing raw and/or processed food to ionizing radiation. It claims to kill disease, pathogens and actually extend the shelf-life. How? Well, by altering the clove’s ability to sprout.
The FDA approves the irradiation of foods. Si instead of Chinese garlic, try to buy locally grown one. Organic produce offers tons of health benefits: it doesn’t contain toxins and has a better taste than the irradiated stuff.
Health benefits
Allicin and other compounds give garlic its health benefits. One milligram of allicin is in fact 15 times more powerful than penicillin.
Allicin protects against pathogenic viruses, bacteria, parasites, antibiotic-resistant MRSA, yeast infections. It is one of the strongest anticancer foods.
There’re over 33 active sulfur compounds in this amazing vegetable. Allicin turns into sulfenic acid in the human body. It’s the fastest agent that destroys free radicals. It also boosts the number of T-cells in the blood. These cells actually combat viruses.
Whole foods are always better than supplements. The best form of this vegetable is raw garlic is, no supplement will give you the exact health benefits as raw cloves. Press, smash or mince it, and let it rest for 5-6 minutes before you eat it. This is the only way to activate its allicin.
Granulated, powdered, and jarred garlic don’t offer the same potential as raw garlic.
Crush your garlic
Dr. J. Mercola gave the following explanation:
“It is very important that the garlic MUST be fresh. Within one hour of crushing the vegetable the active ingredient is destroyed. Garlic pills are worthless and we should not use them.
When you use the garlic it will be important to compress it with a spoon before 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.”
Here is one simple recipe with the healthiest methods of preparation, so we suggest that you try it today!
Ingredients:
(Serves 4)
- 26 garlic cloves, unpeeled
- 1 large onion, sliced
- 2 tbsp. (¼ stick) organic butter (grass-fed)
- 2 tbsp. organic olive oil
- ½ tsp. cayenne powder
- 1 tsp. Turmeric
- 2¼ cups onion, sliced
- ½ cup fresh ginger
- 1½ tsp. fresh thyme, chopped
- ½ cup raw, organic pastured milk or coconut (you can use your favorite substitute)
- 26 cloves, peeled
- 3½ cups organic vegetable broth
- 4 lemon wedges
Preheat your oven to 350F. First, roast your unpeeled vegetable. Place the cloves on a baking tray, season with sea salt and drizzle over some olive oil. Toss the cloves, and wrap the tray with foil. Roast for about 45 minutes. Let it cool, squeeze the cloves between your fingers, and it will easily pop out of its shell.
In a large saucepan melt the butter. Turn the heat on medium-high. Add in your onions, fresh thyme, turmeric, ginger, cayenne pepper, and cook until onions become translucent. This would take about 6-7 minutes.
Separate the 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 around 3 minutes.
Pour in the broth, and turn the heat on low. Simmer until the garlic is tender. That process would take 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.
