3. Prevention of Heart Disease
Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels.
It is essential to remember that the sulphur-containing compound Allicin tends to lose its medicinal properties when garlic is cooked whole. It is imperative to consume garlic raw or semi-cooked to derive any of its benefits.
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.