The soup presented in this article fights off colds, flu, and even norovirus! It is made with 50 cloves of garlic, onions, thyme, and lemon, a potent combination which kills off any virus that enters the body.
What makes garlic so effective in destroying viruses is the potency of allicin, one of its chemical constituents. Read on to learn more about this substance:
The amazing benefits of Allicin
According to a recent finding from Washington State University, garlic is 100 times more effective when compared to two popular antibiotics for fighting diseases causing bacteria typically responsible for foodborne illness.
When the garlic is crushed, allin turns into allicin, a compound which has been shown to lower cholesterol and blood pressure as well as to help prevent blood clots. Garlic also lowers the risk of gardening of the arteries, known as atherosclerosis. Compounds in the bulb destroy many organisms, such as viruses and bacteria responsible for flu, colds, and earache. It has been scientifically shown that it works against diarrhea and other digestive issues. Ultimately, many studies suggest that garlic is able to prevent development of cancer, too. According to Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association, ‘This chemical has been known for a long time for its
According to Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association, ‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers.’
‘Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread.
‘But how or whether it may actually work has still not been proven categorically.’
According to a recent investigation by Cochrane Database, a respected global research organization, increasing garlic intake during winter can cut the duration of cold symptoms.
Further and authoritative research is needed on the topic, but pharmaceutical companies are not interested in running expensive trials which are not profitable. After all, there is nothing in garlic they can patent and sell.
GARLIC AS MEDICINE
Garlic has been long used as medicine by Ancient Egyptians who recommended it for 22 ailments. The Ancient Greeks used it for numerous issues, from curing lung and blood disorders to relieving insect bites and treating leprosy. Roman soldiers and sailors were given garlic to boost their endurance. Back in 1858, Louis Pasteur noted that bacteria died when exposed to garlic. From the Middle Ages on, garlic has been widely used to treat wounds and prevent the spread of infection. Ultimately, the Russians call it penicillin.
Recently, scientists have found that garlic helps stay hearty and hale in many different ways. For instance, researchers at the University of Florida found that garlic intake increases the number of T-cells in the bloodstream, which are critical for boosting immunity and fighting viruses.
Pharmacologist at the University of California found that allicin, the active ingredient in garlic, works as potent infection-killer. Apart from this, it also improves blood flow and helps treat high cholesterol and similar cardiovascular issues.
Last week, the European Journal of Clinical Nutrition published an Australian study which had found that eating garlic on a regular basis helps reduce high blood pressure.
Back in 2007, dentists in Brazil discovered that gargling with garlic water destroys germs responsible for tooth decay and gum disease.
Ultimately, garlic contains oils which cripple into the nervous system of slugs and snails and kill them, according to researchers from the University of Newcastle.
BEST WAY TO PREPARE GARLIC
When it comes to preparing garlic to get the most of it, there are two schools of thought. Investigators from Argentina believe that baking the cloves releases allicin while scientists at South Carolina Medical University believe that peeling garlic and letting it sit for a few minutes produces the highest levels of allicin.
You can peel half of the garlic cloves and roast the other half. After an hour-and-a-quarter`s industrious soup-making, add lemon juice over a bowl of steaming.
MODIFIED GARLIC SOUP RECIPE
26 organic garlic cloves (unpeeled)
26 organic garlic cloves, peeled
2 tbsp olive oil
2 tbsp (1/4 stick) organic butter (grass fed)
3 1/2 cups organic vegetable broth
1/2 cup coconut milk
1 1/2 tsp chopped fresh thyme
2 1/4 cups sliced onions
1/2 cup fresh ginger
1/2 teaspoon cayenne powder
4 lemon wedges
Preheat the oven to 350F and put 26 garlic cloves in a small baking dish. Sprinkle with sea salt, add the olive oil, and toss to coat. Cover the dish with foil and bake for about 45 minutes. Squeeze the garlic to release the cloves and put them into a smaller bowl.
Melt the butter over medium heat and add the thyme, onions, ginger, and cayenne powder. Cook for about 6 minutes and then add roasted garlic and 26 raw garlic cloves into the saucepan. Cook for 3 minutes before adding the vegetable broth. Then, cook for about 20 minutes or until the garlic is very tender. Blend the soup in blender and then put it back into the saucepan. Add the coconut milk and simmer for a few minutes. Finally, add sea salt and pepper.
Squeeze juice of 1 lemon wedge into each bowl and serve!