Garlic – Learn to Love It

garlic on cutting board

Did you know that Allium sativum, better known as garlic, may help ward off colds or flu? According to Dr. Lawrence Rosen, author of Treatment Alternatives for Children, garlic enhances immune function to protect against infection and contains other substances like vitamin C and zinc that support immune response. This superfood is also low in calories and a good source of vitamin B6 as well as Manganese.

To get the most health benefits out of the “stinking rose,” it’s best to consume it in raw form. Allicin, the main ingredient responsible for anti-microbial activity in garlic, is released when crushed, minced or chewed. It also has to be consumed shortly thereafter as allicin dissipates over time.

You can mix newly crushed garlic with honey to make it a little more palatable to swallow or mix with a little virgin olive oil or butter and spread on already toasted whole grain bread. You can also add it to dips, salsas and salad dressings. Even when cooked, garlic still has some remaining health benefits so it can be added to stir fries, sauces, soups and stews.

Worried about having garlic breath? Eat before bed or munch on a raw apple, lettuce or mint leaves afterward to help neutralize its odor in the body.

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