The Power of Raw Garlic

 

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Garlic is one of the single most powerful foods and “medicine” we have today.  Learning to use garlic with your meals can improve and make your immune system a power house against illnesses.  Garlic is a antibiotic, anti-fungal, anti-bacterial, and anti-inflammatory. Who wouldn’t have garlic in their pantry with all those helpful properties.  Garlic is very high in Selenium, and studies have found that consuming a garlic supplement every day or eating garlic with meals reduced the number of colds by 63%, and even those who did get a cold had it last just an average of 1.5 days. Garlic is also full of vitamins, minerals, and fiber for overall health. Chop it up and sprinkle it on something every day, whether you’re sick or not!

How to use Garlic:

  1. Fresh, added to many dishes. Here is usually best lightly cooked to reduce the irritating oils in the garlic. If you find yourself sensitive to raw garlic, you can lightly heat it in organic extra virgin olive oil for a minute or two and add to your food.
  2. Dried garlic powder or garlic salt may be added as a spice to food. This is the most powerful method, but it quite irritating, at times, due to the allicin and other products in the raw, powdered or chopped garlic.
  3. Whole cooked garlic cloves can be boiled in a few cups of water and served as a garlic soup. This is a powerful vermifuge, or anti-parasite remedy. One must use about 14 large, peeled garlic cloves in about two cups of water or more, and one must cook it for 30 to 40 minutes.
  4. Dried and aged in capsules, tablets or liquid. This is the Kyolic product, also the Endo-Met lab garlic brand and perhaps a few others that are sold at health food retail stores. This is the way to obtain the most garlic at one time.  One must be somewhat careful, as it will lower the blood pressure a little.  If one’s blood pressure is already low, one could become light-headed or dizzy from ingesting too much garlic at one time.
  5. Other. Garlic can be consumed in other ways, as a tincture, in combination with other herbs and spices, as a dish all by itself.

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