Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.
Iggy, if you ever find any info about pickled garlic please post it.
Thanks,
Arrow
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I found this site yesterday. It is really incredible! if your into garlic, that is. They say that pickeled garlic may be the stongest for healing purposes without the smell and strong taste.
I don't use garlic because of the smell, but the health benefits, or so I've heard are immense. I may start using it in my recipes simply because it helps to boost your immune system.
I love garlic, but usually don't crush mine - just cut it into small pieces and add to
whatever I'm cooking. Does it absolutely Have To be crushed to be most beneficial?
For anyone not yet using garlic I find it has kept me free from all colds and flus for
years. I eat 2 to 4 pieces almost daily. Once your system gets used to it, you won't have any trouble w/smell.
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I love garlic, but usually don't crush mine - just cut it into small pieces and add to
whatever I'm cooking. Does it absolutely Have To be crushed to be most beneficial?
No, actually the way you eat garlic is recommended by a health expert. He also said the garlic should be placed in the air for several minutes at least, which is similar to what Iggy posted.
The crushing happens when you chew it. Cooking will decrease its direct antimicrobial strength, but other immune boosting factors remain.
The videos on this page explain the different components of garlic. Well worth the watch if your into garlic.
I read an interesting testamonial of a woman who cured her MRSA by eating (chewing) 2 to 3 cloves of fresh garlic every 3 to 4 hours round the clock. It took about a month.
I read an interesting testamonial of a woman who cured her MRSA by eating (chewing) 2 to 3 cloves of fresh garlic every 3 to 4 hours round the clock. It took about a month.
This is great. As with a lot of natural treatments, if you're willing to take a lot of something over a good period of time, it will work. We westerners have to get over the 'pop a pill' mentality, of short doses and instant changes.
I love knowing about cures from easy-to-get foods in case you can't afford or can't get a certain supplement.
People think that resistant bacteria are too dangerous for natural treatments. What these bacteria are resistant to are drugs, not natural medicines.MRSA is only a monster if you treat it with the monstrous medicines that caused it.
I absolutely agree with Arrowwind09 that bacteria are resistant to drugs and not natural medicines. There's too much emphasis on bacteria and drugs these days and not about natural food and how to strengthen our body immune system the natural way. My mom fed us with a lot of garlic since we were young. A very nice dipping sauce that she always made for us to dip with tofu puffs or fried tofu is made from a lot of pounded garlic, sugar, soya sauce and a lot of lime juice. Try it. It's really nice. True enough, we seldom got flu. Must be the garlic.
Allow freshly crushed garlic to sit 15 min
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