The Problem With Raw Garlic

Anyone into natural health knows the healing properties of fresh raw garlic.  In fact, modern research shows that Garlic is much more effective against various bacteria, viruses, and parasites than antibiotics.  Raw Garlic was a staple in many traditional healing systems due to its effectiveness of ridding many aliments.  Unlike antibiotics, raw garlic is a whole food and contains all the beneficial enzymes, sugars and proteins that are safe for the body.

However, many forgo garlic due to the odor that often releases from the body after eating garlic.  Some will cook garlic in order to get rid of the “garlic” smell.  Unfortunately, cooking destroys the beneficial properties found in garlic making it useless. For those willing enough to consume garlic raw, must do so sparingly as it stimulates and disrupts the energy field of the body. So how can we obtain the benefits of raw garlic without the smell and energy disruptions?

Aged Garlic – A Tonic Herb

When Garlic is aged, it becomes a “tonic herb.”  When a herb is tonic this means it can be taken safely for long periods of time without causing disruptions to your system.  Better yet, aging leaves all the medicinal and beneficial properties in tact making it just as effective as raw garlic.  Aging simply removes the garlic smell and garlic odor.  This means no more garlic breath or garlic body odor!

Aged garlic is great for salad toppings, side dishes or all by itself.  Its mild flavor makes it easy to eat as a snack or taken daily for protection against viruses and colds.  Even kids are willing to give aged garlic a go.  This is great news for parents avoiding antibiotic (drug) use on their children.  Aged Garlic is without a doubt a MUST for anyone looking for protection against the many bacteria, viruses and pathogens we face today.  Some of the benefits of consuming garlic are:

-Natural Antibiotic
-Reduces Blood Pressure
-High Source Of Organic Sulfur (detoxification)
-High Source Of Antioxidants
-Improves Athletic Performance
-Reduces Inflammation
-Cleanses The Blood
-Improves Blood Circulation

The Recipe

• 5-6 Cloves Of Organic Garlic
• 1 Mason Jar
• Raw Apple Cider Vinegar
• 1/2 tsp of Organic Oregano

Step 1:

Separate all the cloves from the bulb and peel.  DO NOT cut or crush the garlic.  Cutting or crushing will release allicin  (a sulfur found in garlic) and the garlic will begin to loose its medicinal and health properties.

Step 2:

Place WHOLE peeled cloves into mason jar.  Pour raw apple cider vinegar over garlic until covered and add oregano

Step 3:

Place a lid on mason jar and shake.  Make sure garlic and oregano gets mixed thoroughly

The Aging Process

Leave lid on and place in a cool dark place away from sunlight.  Each day make sure to “burp” the lid in order to release gas build up.  After about 3-4 days the garlic will turn green.  Don’t panic. This is simply a reaction that takes place between the vinegar and garlic; it will eventually go back to its original color.  Garlic should be aged a minimum of 3 weeks before eaten.  The longer you age the garlic, the more milder it becomes.

You will begin to notice a pleasant smell coming from the mixture of apple cider vinegar, garlic and oregano.  Once the aging process is complete, the garlic can be eaten raw or added to dishes.  I personally like to take a clove of aged garlic daily in order to keep me healthy and vital.

For those who want the benefits of aged garlic without the work of making it check out Kyolic Garlic Formula 100 Original Cardiovascular Formula

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