As we age, we think we are supposed to “get” some disease. I say, “Let’s don’t get anything”. And if you already “got” something, let’s “get” rid of it! For that reason, I couldn’t go another day without telling you that just by eating garlic you can help prevent or decrease the possibility of getting the major chronic diseases associated with old age, such as stroke, atherosclerosis, high blood pressure, high cholesterol, heart attacks, cancer, immune disorders, arthritis, and cataracts.
That’s a pretty bold statement from such a small little stinky bulb, but garlic works because it stinks. That stink comes from its most active ingredient, allicin, which minimizes the oxidation, inflammation, and other cell-destroying processes which cause those major diseases.
And because garlic is also loaded with vitamins, minerals, and other powerful antioxidants, it simply is the world’s most potent natural medicine. Make sure you eat an abundance of it every day and a little extra when you feel a cold coming on, or if you have any type of an infection.
The very good news is that you don’t have to eat it fresh to get the medicinal benefits. Dried and powdered garlic is just as potent. So put garlic on everything! Well, maybe not fruit, but everything else.
HOW TO BUY GARLIC
Most garlic that is readily available is called soft neck white and comes from either California or China. Always look for bulbs that are not sprouting or cracked, but plump and dry. Sometimes you might see Elephant garlic and think it is more beneficial for you. Actually, it only looks like garlic, but it doesn’t taste like garlic or have the same medicinal benefits.
Fresh garlic is available in a jar but look for hidden additives on the label which are pretty common in packaged foods. It may be convenient, but it is not healthy. If you have fresh garlic that is sprouting definitely throw it out. Sprouted garlic is bitter and will ruin your recipe. Dried garlic comes in powdered, granulated, flaked, ground, minced or chopped. With all spices, look for high-quality brands like Simply Organic or in larger quantities from Starwest Botanicals.
I do not recommend a garlic supplement because most active compounds in garlic are destroyed when processed into capsules or tablets.
THE HEALTHIEST WAY TO COOK GARLIC
To get the most health benefits from garlic, chop the garlic and then let it sit for 10 minutes before eating or cooking. This allows the health-promoting allicin to form. If you don’t let it sit, the allicin is not formed, so it is worth your health to wait. I don’t recommend cooking garlic in oil at high temperatures unless you use coconut oil. The less anything is cooked, the better.
Worried about Garlic breath? Sucking on a lemon or drinking lemon water will help. Also drinking green or peppermint tea after eating garlic will stop the garlic breath because they both contain polyphenols that reduce the volatile sulfur compounds that the garlic produces.
Here are some quick healing garlic recipes.
Mix together 2 cloves of garlic, 2 medium ripe avocados, ¼ of a red onion, juice of ½ lime, ½ tsp cumin, a pinch a cayenne pepper and Himalayan pink salt in your food processor until almost smooth. Add a small diced tomato and whirl around once to blend. Serve over a salad or with organic tortilla chips.
- 2 cups of organic canned (liquid drained) or cooked Garbanzo Beans
- 1 tbsp lemon juice
- 3 cloves garlic
- ¼ cup of water (less for thicker dip)
- 3 tbsp extra virgin olive oil or coconut oil
- Pink salt and black pepper to taste.
Combine all these ingredients until smooth and serve with carrot and celery sticks. You can add chopped olives for added yumminess.
ROASTED GARLIC VEGETABLES
Choose two cups of four or five different chopped vegetables: butternut squash, brussels sprouts, sweet potatoes, cauliflower, and carrots are my favorite. Toss them with 4 cloves of chopped garlic, 1 tsp of cumin, pink salt, and pepper to taste. Put vegetables on a cookie sheet covered with foil or parchment paper. Bake at 425* for 30 minutes. Test for doneness by removing the cookie sheet from oven, eat one vegetable and see if you like the texture. Make sure it has cooled a tad. If you like them a little more cooked, put them back in the oven but be careful not to overcook.
SIMPLY AMAZING ROASTED GARLIC
Keeping the whole bulb intact, remove the loose paper skins from the outer layer. Line your bulbs up (however many you want) on aluminum foil. Sprinkle them with a little olive oil, fold foil around the bulbs and roast them on a cookie sheet at 350* oven for 30 minutes. When done they will smell amazing, taste amazing and you will eat a whole bulb. Squeeze out the garlic onto a baked sweet potato. So good!
Aging is inevitable. Getting a disease is not.
I love you to Health,