How to Release the True Potential of Garlic

 

Garlic is an ingredient that is mostly utilized for cooking. It is also used for preserving foods and also as a medicinal substance. Some people may think that this is an herb, but actually, garlic is a type of vegetable. You are probably using a clove of fresh garlic to add spice and taste to your food. However, according to the latest study, freshly produced garlic is 'irradiated.' This means they are normally exposed to extreme radiation. Since 1994, China has been exporting this type of garlic approved by the FDA. You may want to purchase your vegetables and fruits at the local market. Garlic that is produced organically provides myriads of health benefits. It tastes better than the imported garlic and does not include toxins.

 

Understanding the Health Benefits of Garlic

The aromatic taste and scent of garlic are due to the allicin, which is approximately 15 times stronger and has higher medicinal benefits than penicillin. In addition, this ingredient is powerful against yeast infection, parasites, pathogenic bacteria, and viruses. Aside from that, it also has roughly 33 sulfur composites. When our body ingests the allicin, it will be transformed into a new compound called sulfenic acid. This compound can eliminate free radicals.

 

The potent ingredients found inside the garlic make them better than the supplement that we usually take. It is highly recommended to eat garlic while it is raw to prevent destroying its effective compounds. You may either press, smash or mince your garlic. Let it sit for at least 5 minutes before you consume them. This will allow you to unleash the full potential of allicin.

 

Crushing the Garlic

 

Based on the study of Dr. Mercola, garlic should be consumed while it is raw and fresh. One hour after you crush your garlic, garlic's active ingredient will disappear. You should also stay away from garlic pills. They are a total waste of your money. If you are using garlic, compress it with your spoon before ingesting it. Swallowing the cloves while intact will prevent the allicin from transforming into sulfenic acid.

 

Ingredients Needed:

 

·         6 cloves of garlic

 

·         ¼ sliced onions

 

·         ½ tbsp olive oil (organic)

 

·         ½ tbsp butter  (organic)

 

·         cayenne powder ¼ tsp

 

·         ½ tsp of turmeric

 

·         1/8 cup of ginger

 

·         ¾ tsp. chopped thyme

 

·         ¼ raw coconut milk or pastured milk

 

·         1 ¾ cup of vegetable broth

 

·         and lemon

 

The first thing you need to do is roast your cloves of garlic into a preheated oven at about 350F. Drizzle the pan with some olive oil, place the clove and sprinkle with a tinge of salt. Wrap the baking tray using foil and then bake it for at least 45 minutes. Allow it to cool before peeling the cloves. After that, start melting the butter into a saucepan and add your cayenne pepper, turmeric, ginger, thyme, and onions. Add the garlic to the mixture and allow it to cook. Put the broth and let it simmer before adding the coconut milk. Finally, squeeze the lemon and serve the broth while it's hot.

 

This is the best way to consume your garlic. Make sure to stay away from the imported garlic that normally contains toxins.