Being used most in cooking, garlic is widely used for prevention and treatment of various health issues, as well. You might think of it as a herb, but in fact, garlic is a vegetable. All chefs use it to add additional taste and spice to their food. However, you probably don’t know that the fresh produce is exposed to radiation. According to the news from Safe Food in 1994, China was exporting a large quantity of irradiated garlic. Irradiation to foods was approved by the FDA, which means that is advisable to buy veggies and fruits from local stores, which are organic and does not possess toxins.
The amazing taste and odor of garlic is a result of allicin. 1 mg. it has 15 x stronger medical potential than the penicillin. At the same time, allicin fights against viruses, pathogenic bacteria, parasites, yeast infections. In addition, garlic contains more than 33 active sulfur compounds. When consumed, allicin transforms into sulfenic acid, which destroys all free radicals.
Because of the fact that whole foods are better than supplements always, it is recommended to use garlic in its raw form. You can either mince, smash, or press your garlic, leave it to stay like that for no more than 5 minutes, and then eat it. In this way you will activate the potential of allicin.
Crush your garlic
According to Dr. Joseph Mercola, garlic must be consumed fresh and raw. That’s because, only one hour after being crushed, its active ingredient is destroyed. Moreover, he considers the garlic pills as worthless. If you use garlic, it’ important to compress it with a spoon before swallowing it since the allicin won’t convert to its active ingredient if you swallow the clove intact.
Let the food be your medicine: Soup made of 52 garlic cloves
Ingredients: (these ingredients will be enough for 4 servings)
– 26 unpeeled garlic cloves
– 1 sliced onion
– 2 tablespoons of olive oil
– 2 tablespoons of grass-fed butter
– ½ teaspoon of cayenne powder
– 1 teaspoon of turmeric powder
– ½ cup of ginger
– 2¼ cups of sliced onion
– 1½ teaspoons of chopped thyme
– 26 peeled garlic cloves
– ½ cup of pastured milk
– 3½ cups of vegetable broth
– 4 lemon wedges
Turn your oven to preheat on 350F. First, put the unpeeled cloves on a baking tray and drizzle olive oil and sea salt over them. Wrap the tray with aluminum foil and put them in the oven. Roast for 45 minutes until they receive golden brown color. Let the cloves cool down and then, squeeze them between your fingers, in order to pop out of their shell.
Put your butter in a saucepan and melt it. Add in the thyme, onions, ginger, cayenne pepper, turmeric, and cook until the onions get translucent. It will take you 6 minutes. Divide the peeled cloves in two portions (12:14) and crush them well. Preserve 12 of the crushed cloves and put the remaining 14 to the onion mixture. Then, add in the roasted garlic and cook for 3 minutes.
Next, pour in the broth and lower the heat. Let it simmer until the garlic becomes tender. It will take you approximately 20 minutes. To puree the soup, use an immersion blender. Then, add in the almond milk, and let it simmer again. At the end, add in the preserved 12 crushed cloves and stir well. Season it with sea salt and ground black pepper. Take one lemon wedge and squeeze it over your soup. Serve the soup hot.