Garlic (Allium sativum) is a member of the lily family who like its brother, onion, has been used for centuries as flavorings. Garlic also has a long-standing reputation as a traditional medicine in various cultures around the world. Garlic can serve as a flavoring as well as traditional medicine.
Sulfur compound is something that is responsible for the characteristic odor of garlic, and also the usefulness! The sulfur contained by garlic is allicin; one milligram of allicin has strength 15 times of penicillin. The allicin is capable of combating pathogenic bacteria, viruses, parasites, MRSA resistant to antibiotics, and some types of cancer.
Garlic contains at least 33 substances that provide active sulfur. When consumed, allicin converts sulfenic acid, encouraging prevention of virus in the bloodstream. Garlic is highly recommended to be eaten fresh. You are also suggested to grind the garlic before eating it. It is not recommended to buy instant garlic powder because the benefit is not large.
According to Dr. Joseph Mercola:
“Garlic should be consumed in a fresh state. Garlic pills are worthless and should be avoided. You may need to compress the garlic with a spoon before swallowing. Garlic juice is highly recommended, and do not swallow garlic intact because it does not stimulate the release of allicin.”
Several Argentine researchers have found the best way to prepare garlic. They suggested roasting the garlic before eating it. They found a way that can stimulate the release of allicin.
Some other scientists suggest peeling the garlic and letting it uncovered for 15 minutes to release the allicin.
This soup recipe is a combination of a variety of the best methods to remove the benefits of garlic.
26 cloves of garlic (peeled)
2 tablespoons of the Olive oil
2 tablespoons (1/4 stick) butter organic (grass fed)
1/2 teaspoon cayenne powder
1 heaping teaspoon turmeric
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoon chopped fresh thyme
26 cloves garlic, peeled
1/2 cup of raw, organic milk or coconut milk grazing (homemade is best) or substitute your favorite
3 1/2 cups vegetable broth organic
4 lemon wedges
Method of preparation:
Preheat oven to 350F and put 26 cloves of garlic in a baking oven. Take olive oil, 2 tablespoons, mix it.
Take a sprinkle of salt and mix. Mix until the garlic looks lightly browned for approximately 45 minutes. Once cooled, squeeze garlic until garlic extract issued. Collect the juice in a small bowl. Add the ginger, turmeric, cayenne powder into a bowl, and cook again until 6 minutes.
Destroy 12 cloves of garlic and set aside. Destroy the rest and cook for 3 minutes. Add vegetable broth and mixture for 20 minutes. Simmer until the garlic becomes soft. You can add almond milk as a flavoring agent. Once the soup is ready, and then input 12 cloves of garlic to the soup. Now you can enjoy a delicious garlic soup!