Garlic is a close relative to onions, leeks and chives. It has been used since forever, mostly in cooking. Some have used it to prevent and relieve numerous conditions. You may think that garlic is a herb, but it’s actually a vegetable. Chefs use it to spice their food, and it will easily turn your ordinary meal into something exciting, tasty, and healthy.
But, do you know that most of your fresh produce is irradiated? Exposed to radiation, yes, you got that right. As the Safe Food News reported back in 1994, “China has been exporting irradiated garlic.
Irradiation is the process of exposing raw and/or processed food to ionizing radiation, which claims to kill disease and pathogens and extend the shelf-life by altering a plant’s (clove’s) ability to sprout. This would be a marketing advantage and one reason the big U.S. producers were trying to prohibit the garlic imports.”
The FDA approves the irradiation of foods, so try to buy locally grown fruits and vegetables. Organic produce offers tons of health benefits, it doesn’t contain any toxins, and has a better taste than the irradiated stuff.
Allicin and other sulfur compounds give garlic its odor and health benefits. One milligram of allicin is 15 times more powerful than penicillin.
Allicin protects against pathogenic bacteria, viruses, parasites, antibiotic-resistant MRSA, yeast infections, and it’s one of the strongest anticancer foods.
There’re over 33 active sulfur compounds in garlic. In the human body, allicin turns into sulfenic acid. It’s the fastest agent that destroys free radicals. The University of Florida found that garlic boosts the number of T-cells in the blood. These cells combat viruses.
Whole foods are always better than supplements. Raw garlic is the best form of garlic, and let’s be honest, no supplement will give you the exact health benefits as raw cloves. Press, mince or smash your garlic, and let it rest for 5 minutes before you eat it. This is the only way to activate its allicin.
Powdered, granulated and jarred garlic don’t offer the same potential as raw garlic.
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!
- 26 garlic cloves, unpeeled
- 1 large onion, sliced
- 2 tbsp. organic olive oil
- 2 tbsp. (¼ stick) organic butter (grass-fed)
- ½ tsp. cayenne powder
- 1 tsp. turmeric
- ½ cup fresh ginger
- 2¼ cups onion, sliced
- 1½ tsp. fresh thyme, chopped
- 26 garlic cloves, peeled
- ½ cup raw, organic pastured milk or coconut (you can use your favorite substitute)
- 3½ cups organic vegetable broth
- 4 lemon wedges
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 your 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 – 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 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.