Allow freshly crushed garlic to sit 15 min

Iggy Dalrymple

New member
Joined
Apr 9, 2006
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.
http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic/
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Arrowwind09

Standing at the Portal
Joined
Oct 16, 2007
Iggy, if you ever find any info about pickled garlic please post it.

Thanks,
Arrow
 

Neal

New member
Joined
Apr 8, 2006
Garlic should be fermented with whey and vegetables to get the best taste and to maximize the enzymes...
 

Neal

New member
Joined
Apr 8, 2006
A tablespoon of whey,
An assortment of fresh vegetables to fill a quart jar,
Add whey and garlic,
Fill with water making sure vegetables are covered,

Let age at room temp for several months.

Jars may have to be burped once in a while.

Asparagus and garlic develop a great taste after about six months.

Garlic fermented by itself lacks flavor.

Vegetables fermented by themselves also lack flavor.

Fully fermented foods and drinks do not require fermentation and should have a shelf life of at least a year or more.
 

DietGirl

New member
Joined
May 19, 2009
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.
 

EarlyBird

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Joined
Apr 10, 2006
Location
Northern Ky.
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.
 

Matrix

Admin
Joined
Apr 22, 2003
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.
 

Arrowwind09

Standing at the Portal
Joined
Oct 16, 2007
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.


http://www.healthsalon.org/375/mrsa-alternative-treatment-with-allicin-testimonial/

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.
 

u&iraok

New member
Joined
May 22, 2009
Location
In my head
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.

http://www.healthsalon.org/375/mrsa-alternative-treatment-with-allicin-testimonial/
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.

And what a testimony to the power of garlic.
 

Arrowwind09

Standing at the Portal
Joined
Oct 16, 2007
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.
 

shalinee

New member
Joined
Jul 9, 2009
Location
UK
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.
 


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