I know I have covered this before, but I feel garlic is the perfect herb for this January with the never-ending covid virus and the health challenges of the winter season.
Garlic has been used for everything from cavities to leprosy. Today it is used to ward off high blood pressure, high cholesterol, colds, flu, and infections among other maladies
Garlic is a member of the allium family, along with chives, onions, and leeks. It contains vitamins A, B1, B2, and C, potassium, phosphorous, selenium, and amino acids along with antimicrobial and anti-clotting effects.
In clinical studies and trials, it lowered cholesterol, blood pressure, and blood sugar. People who eat large quantities of garlic have a lower risk of stomach and bowel cancers. Garlic has anti-coagulant properties so watch overdoing it if you are on blood thinners or scheduled for surgery.
Raw garlic should be chopped and allowed to sit for 10-15 minutes before cooking to maximize beneficial effects. Garlic contains aliin, a complex sulfur compound that is changed to allicin when crushed. As well as having antibiotic properties, allicin is anti-fungal and has been used for athlete’s foot, jock itch, and yeast infections.
The smell of raw garlic has a tendency to repel friends, lovers, and mosquitoes. The solution? Have them partake also, mosquitoes exempted, or use roasted garlic, which tones down the odor.