Garlic is an herb with remarkable medicinal properties – and it tastes great, too. It acts as a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It’s also a powerful germicide and may even protect against some carcinogens. The smell of garlic cooking has extremely positive associations – it’s comforting and homey. If you eat garlic regularly, you won’t smell of it. It’s better for you in its natural state – raw or lightly cooked – rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb. Sip a warm mug of this flavorful broth as is or use it as a base for other soups.
Food as Medicine
Garlic can reduce the risk of stroke and heart attack by modulating cholesterol metabolism, lowering blood pressure and decreasing clot formation. It also has antiviral, antibacterial, and antifungal properties, making it especially helpful in combating respiratory infections, common colds, sore throats and fungal or yeast infections. In order to maximize garlic’s health-promoting properties, allow it to sit for at least five minutes after chopping or crushing before eating.
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