The smelly benefits of Garlic

The smelly benefits of garlic, it's not just to keep the vampires away. 

Garlic is a staple at my house. I try to always have 3-4 bundles on hand, and at the store there is normally garlic growing in the window year round. It's not just a tasty vegetable to add to dishes, did you know garlic can be used as an aid to help lower cholesterol and blood pressure and researchers are now currently exploring garlic's’ possible role in preventing cancer; it’s also a great anti-inflammatory. My Grandma used to give me garlic oil when I was a kid, and prone to strep throat. I remember having to drink her garlic oil, and then being able to eat her chicken and dumplings, best part about strep throat for me.  

Garlic also has antioxidants and antibacterial properties that can help with acne causing bacteria. Did anyone else try that oil school method of rubbing raw garlic over pimples in high school, I remember it used to burn but I would wake up and it would be smaller than when I went to bed the night before. It didn’t totally get rid of them, but it helped. 

With all these benefits let’s talk about how to take garlic. I told you my grandma used to make me garlic oil to take for strep throat but you’ll get the most benefits from raw garlic. Though, the only way I can take raw garlic is if I steep it in tea and drowned that tea in honey, and I only do that when I’m sick. But at home, fresh garlic goes into everything, my meal is not complete until it has garlic in it, and I’m heavy handed with it. If a recipe calls for 2-3 cloves, I read that as 4-6 cloves.

But just chopping it up and throwing it into your meal does not give you the full benefits of it and this is where it gets complicated. After mincing it, chopping it, just cutting it in general you need to let in sit for a while so the enzymes from the allicin start to work. (Allicin = a pungent oily liquid with antibacterial properties, present in garlic.) During the cooking process, heating garlic also changes its pH balance, so try and keep the garlic at 140 degrees because anything higher, will kill the allicin. The way I do it, is I mince my garlic at the start of cooking before I do anything else, let it sit in a bowl, then when my meal is almost done, I’ll add it in. Not only does this add better flavor but you will also receive some of the health benefits from the garlic.

But if your just not a big garlic person like I am, no worries. In store we have options for you from tinctures, garlic oils, and garlic capsules. Stop by the store and chat with us about how you can incorporate Garlic into your healthy life. 


 Disclaimer: This post is not intended to diagnose, treat, or cure. The statements made have not been evaluated by the FDA. We are not licensed Physicians, we can only tell you of our experiences with it, and the benefits we received from it. That's not to say that you will or will not receive the same effects from it. 

Leave a comment

Please note, comments must be approved before they are published