Garlic – the Most Powerful Natural Medicine
Want to beat the flu? Not with drugs, though. What if we told you that you can easily do it by eating garlic soup? Garlic has been used as a fold remedy against a variety of diseases for centuries. There’s evidence that it was used by the ancient Egyptians and the Ancient Greeks as well. The Greeks were especially fond of garlic, using it to treat infections, bug bites, and even leprosy.
It’s no wonder why the veggie has been used so frequently in natural medicine. Thanks to the presence of antioxidants and its antiseptic and antibacterial properties, it can destroy a variety of bacteria and viruses.
In medieval times, it was used to disinfect wounds and stop infections. In Russia, it was known as the Russian penicillin.
Science has recently uncovered that garlic has a lot of potential to destroy viruses and boost our immunity. One Florida University research showed that consuming the veggie can increase our T-cells count which are vital in the fight against viruses and infections.
Garlic owns most of its properties and benefits thanks to the miraculous allicin. The compound can improve our immune system and works wonders against cardiovascular problems.
Allicin can easily lower high cholesterol levels and bring your blood pressure back to normal. Thanks to this, it is one of the most powerful chemical compounds found in vegetables.
What Are the Benefits of Allicin?
An organosulfur compound obtained from garlic, allicin is the real superstar behind the veggie’s ‘powers’. First isolated in 1944, allicin is released when you crush or bake garlic cloves. At that point, the enzyme alliinase converts alliin to allicin which is also responsible for the (unpleasant) aroma of the veggie.
The compound has been extensively studied for its potential to fight various kinds of drug resistance bacterial infections. Small and large clinical trials have shown that it definitely has the potential to defeat bacteria, especially those that cause the common cold and sinus infections.
Additionally, allicin has antibacterial and antifungal properties too. It can easily boost our immune system and help prevent flu and colds.
It’s a truly powerful compound that is often used as medicine. Of course, Big Pharma doesn’t allow many trials to see the light of day that showcase the compound’s true potential.
According to some experts, this is just the tip of the iceberg. Further allicin research could prove it effective against other types of diseases and conditions
Although fresh garlic isn’t for everyone due to the aroma, you can prepare a delicious soup with the veggie that will allow you to benefit from all its properties.
It can easily be prepared by anyone and is a tastier than you think. Eat this soup every day and you’ll be healthier than ever. Of course, it will also keep the flu and bacteria away from you even during flu season.
How Should Garlic be Prepared?
For best results, most experts say that garlic should be baked. It allows the allicin to be released properly and in good doses. Others use a different method – they just peel the cloves and leave them uncovered for 15 minutes before baking.
Although the aroma might be unpleasant for some people, the taste is amazing. As you’ll see for yourself, the garlic soup tastes amazing as well and its benefits are the best when you have the flu.
Of course, you can also eat a bowl per day even when you’re feeling to your best as a preventive measure. The garlic soup will ensure that no viruses or bacteria attack your immune system.
Garlic soup
Recipe for 4 servings
You need:
- 26 garlic cloves
- 2 tbsp olive oil
- 2 tbsp butter
- ½ tsp cayenne
- ½ cup ginger
- 2 ¼ sliced onion
- 1 ½ tsp thyme
- 26 organic cloves
- ½ cup coconut milk
- 3 ½ veggie broth
- 4 lemon wedges
Preparation
Heat the oven to 350 F. Put the cloves in a glass dish then add 2 spoons oil and sea salt. Cover it tight with foil and bake until the veggie is brown. That’ll take about 45 minutes – after that, leave it to cool down.
In the end, put the cloves in a separate dish.
Melt the butter on medium heat and add onion, thyme, cayenne, and ginger and cook for 6 min. Add the garlic in at the end. The broth comes in last – after that, you should let the mixture simmer. Puree the soup until you get a smooth texture. Return it to the pan and add the coconut milk in the end. Season the soup to your garlic.
The soup should be served with a lemon wedge.
Keep in mind that it is prepared a day before you eat it. You can keep the soup in a refrigerator and take some with you at work. It’s best to reheat it on medium heat every day.
Thanks to this delicious and powerful soup, you’ll say goodbye to flu shots for good.
