How it Works: The medicinally active compound in garlic (allicin) develops only after you cut or crush the garlic. Pressing it or crushing it activates the most allicin. If cooking - after you press it, let it sit for 10 minutes before cooking. This gives you far more allicin. Eating garlic raw retains all of the allicin. Microwaving it for 30 seconds destroys 90% of the allicin.
Here are 2 links from Healthline with lots of good tips and information
• garlic and honey https://www.healthline.com/health/garlic-and-honey#side-effects
• garlic for cold/flu https://www.healthline.com/nutrition/garlic-fights-colds-and-flu
I highly recommend the book "Eating on the Wild Side" by Jo Robinson. She describes how to get the most nutrients from your fruits and vegetables by selecting the best ones, the best storage techniques and the best preparation. Here are a few facts about garlic from her book:
• 3 cloves of garlic contain the same antibacterial activity as a standard dose of penicillin. (although eating isn't equivalent to injecting penicillin)
• quercetin found in onions and garlic was more effective than "Tamiflu" in test-tube studies for flu prevention
• garlic was 100% effective in blocking the growth of cancer tumors of the stomach, breast, prostate, kidneys and brain in a test-tube study
• Allicin is a powerful anti-cancer medicine and antibiotic and is a strong anti-oxidant (NIH info on anti cancer properties: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3924985/)
The "hot" taste of garlic is generated by "sulfer-based nutrients called thiosulfinates, which play a number of beneficial
roles in our bodies, including fighting cancer and reducing the risk of
artery-blocking blood clots. As is true in many other plant families,
the more bite, the more benefits."1
Benefits increase with storage:
The longer you store your garlic, the hotter it gets and the more benefits it has, the allicin content can increase tenfold.
Garlic varieties WeeBee Farms sells with high amounts of allicin:
- Chesnok Red
- Siberian
- Shatili
WeeBee Farms Tip: for colds and flu remedy. Press a clove of garlic into a small cup. Let it sit for 10 minutes. Add a teaspoon of honey and swallow. Follow with a few bites of applesauce or banana to counter the burning effect in the throat and tummy. Do this 3 times a day for more effect.
Therapeutic Benefits of Garlic
from "The Complete Book of Garlic" by Ted Jordan Meredith
2008 Timber Press
Ted Jordan Meredith is presenting only the most credible studies from his research. Below is a brief summary of information presented in his book
Therapeutic Benefits of Garlic:
ANTICANCER EFFECTS
Effective against various forms of cancer
Especially stomach cancer and colon cancer
CARDIOVASCULAR HEALTH
Garlic is proven to lower blood pressure, prevents and treats blood clots and prevents LDL (bad) cholesterol from oxidizing
It has not been shown to be effective against high cholesterol
ANTIBIOTIC
Kills many types of bacteria, fungi, protozoa and viruses
Can kill bacteria that is resistant to prescribed antibiotics
Is effective against fungi and yeast infections, skin infections
Does not harm normal intestinal bacteria
Is not effective against some types of botulism
ANTI-VIRAL
Is effective against viral pneumonia, some types of influenza viruses, some types of herpes viruses
CONTROLS PARASITES
Can help prevent roundworms and hookworms in people and pets. Can increase effectiveness of treatment for these.
Is effective as a treatment for Giardia
VITAMIN ENHANCER
Facilitates absorption of B-1, important for neurological health
Garlic itself is not high in vitamins or minerals but can help with selenium intake
POISONING PREVENTION AND TREATMENT
Reduces or eliminates the effects of chronic nicotine poisoning
Protects against poisoning from heavy metals such as mercury
Reduces toxic effects of arsenic poisoning and is a beneficial antidote to lead poisoning
Is an effective antidote for cyanide poisoning
PREVENTION AND TREATMENT OF LIVER DISEASE, HEPATITIS
Garlic can control liver disease and damage from hepatitis
Neutralizes liver toxicants
BLOOD SUGAR CONTROL
Garlic lowers elevated blood glucose, can reduce insulin requirements for diabetics
Increases insulin level in the blood and glycogen level in the liver
IMMUNE SYSTEM BOOSTER
Garlic combats infection and disease through increased leukocyte cell activity
Helps combat AIDS
How to use raw garlic: Raw garlic should be consumed with other foods or it is likely to irritate the stomach and throat.
Our favorite ways to eat raw garlic: sliced thin on crackers, pressed and mixed with oil for salad, mixed with avocado, mixed with butter and olive oil to spread on bread, added to fresh tomato salsa, mixed with hummus, added to potatoes after cooking
Garlic supplements vary widely in therapeutic benefits, with some having little or no benefit. Eating raw garlic is more reliably beneficial.
"If your friends are bothered by your garlic breath, get new friends."
(quote from garlic enthusiast John Swenson)
From Livestrong.com:
"Prebiotics can help to improve colitis, diarrhea, irritable bowel syndrome and calcium absorption."
Garlic and Probiotics
"As a prebiotic, garlic can help probiotics thrive within the intestine. When consumed together, the indigestible prebiotics in the garlic will remain in the intestine where the probiotics that live there can use it as food. In this symbiotic relationship, the probiotics depend on the prebiotics for growth and survivial. Without adequate prebiotics, the probiotics may not get enough nutrients to survive, and the natural flora of your intestine will change. If the beneficial bacteria are underpopulated, other, more harmful bacteria can move in, potentially causing gastrointestinal problems."
http://www.livestrong.com/article/504711-garlic-and-probiotics/
Dr Oz column from the Daily Camera outlines the benefits of garlic and other prebiotics
Here is an excerpt:
"We believe it's possible to help reverse obesity and fend off IBS and
IBD, some cancers, depression and even food allergies by changing your
gut biome with prebiotics (food that the beneficial bacteria love — like
garlic and leeks) and probiotics (lactobacillus and others)."
(see more on prebiotics at the bottom of this page)
1 Eating on the Wild Side" by Jo Robinson
