Nature’s Flu Shot – Fermented Garlic!
By Michelle Sala, Integrative Health Coach
Garlic has natural compounds that make it antimicrobial, antifungal, antibacterial, antiparasitic, and can even kill cancer cells! Garlic is also known to lower blood pressure and cholesterol.
The magic chemicals in garlic are the sulphuric compounds, allicin being the main one. However, there is never one magic component of something and nature provides us with foods where all of the compounds within them work together to provide these health benefits.
Unfortunately, raw garlic is quite strong tasting and leaves most of us with scary breath! So how does one enjoy the benefits of raw garlic without this undesireable side effect? Ferment it! Fermented garlic has a milder flavor, much like when it’s been simmered for a long time in a soup or stew.
Fermenting garlic produces beneficial probiotics that also aids in the immune boosting properties of garlic. I don’t have any scientific studies on fermented garlic, but most of us know that things like garlic, ginger, turmeric, hot peppers are all beneficial immune boosters.
Eat a clove or two a day either by itself or chop up and throw in a salad. You can even drink the brine!
Click here for my directions on how to make this tasty condiment to help ward off cold and flus.