No more thinking about flu shots. This soup has more than 50 garlic cloves, onion, thyme and lemon and can kill any virus among colds, flu and even the norovirus.
When we sneeze and cough we are more fragile in the health, but this means that garlic can help us and fight those viruses right away.
It busts any virus kind and this is due to the ingredient allicin.
What is this benefit of the allicin?
A study from the Washington State University showed that garlic is even 100 times better than 2 of the best antibiotics for bacteria and foodborne issues.
When we crush the garlic, the allin turns to allicin. This allicin lowers bad cholesterol and pressure too, but it also stops blood clots to form. It also prevents atherosclerosis. This veggie kills bad organisms like viruses and bacteria. Also it is effective for diarrhea and digestion problems and even stops some cancers.
This chemical is anti-bacterial and anti-fungal too, claims Helen Bond, a consultant and dietician for Derbyshire British Dietetic Association.
Due to this, people think immunity is boosted. They mash the garlic and mix with olive oil to make bread butter.
But the ay this works or it doesn’t is not yet proven.
Experts still are divided for the flu and cold fighting with the garlic. Last March there was a study by Cochrane Database and it stated that garlic eating during winter shortens the cold lasting from 5 days to 4 days more or less.
But, this was still not fixed and final since it was a large-scale investigation.
There is one problem and that is that pharma companies do not want huge and big trials like they want to promote big new meds. They cannot have copyrights or patents to garlic.
Long ago garlic was indeed medicine and was used as such. Even ancient Egyptians used it for healing for even 22 issues. It was written in papyrus 1500 BC and by those that made the pyramids, they made stamina greater with garlic.
Ancient Greeks also were in favor of garlic, infections and even lung or blood problems, up to bug bites and leprosy.
Romans used to give it to soldiers for endurance and even Nero took it by recommendation from his own medicine expert.
The best part is that garlic increases antioxidants inside. Known as Allium sativa, it was famous for virus and bacteria fighting. Louis Pasteur in 1858 noted that some bacteria died in contact with the garlic. Middle Ages and onward, garlic was famous for wounds and stopping infections. Russians called it the Russian penicillin.
Recently, experts have found evidence of how garlic helps to be healthy overall.
In June last year, nutritionists from Florida University said eating this boosts the T-cells in the blood. They are vital for immunity and virus fighting.
Also, experts of the California University said the allicin improves bad breath problems.
That allicin also dilates the blood cells, improves the blood flow and helps to heal cardio issues like the bad cholesterol.
One Australian study with 80 people stated in the European Journal of Clinical Nutrition that diets with garlic regulate the pressure.
Dentists in Brazil, 2007, said garlic water with crushed garlic cloves kills germs in teeth and gums.
Some of their volunteers stopped the testing since the garlic made them nauseous. After all, the garlic soup might make you feel uneasy too. But, it is worth a try.
Garlic kills snails and slugs too. University of Newcastle said it has oils that cripple nervous systems of such slimy beings.
How to prepare garlic best?
We have 2 kinds of thoughts;
Experts of Argentina said the allicin items are best when cloves are baked, and South Carolina experts of the Medical University said it is best when garlic is peeled and uncovered for 15 minutes.
Just peel ½ of the cloves and roast them!
After an hour and such of this making of soup, sprinkle the juice of lemon over it while it is still steaming.
It has a heavy aroma and smell, but the taste is amazing you will see. One bowl of this is more than enough for a meal.
It stops and heals a flu or cold pretty much, but make sure at least. Regularly eating it might even prevent it in the future.
The recipe for 4 servings
- 26 garlic cloves
- 2 tbsp olive oil
- 2 tbsp butter
- ½ tsp cayenne
- ½ cup ginger
- 2 ¼ sliced onion
- 1 ½ tsp thyme
- 26 organic cloves
- ½ cup coconut milk
- 3 ½ veggie broth
- 4 lemon wedges
Heat the oven to 350 F. put the cloves in a glass dish. Add 2 spoons oil and sea salt. Cover that dish tight with foil and bake until garlic is brown. After 45 min, cool it. Squeeze the garlics to release the cloves easily. Put them in smaller bowl.
Melt the butter on medium heat and add onion, thyme, cayenne, ginger and cook for 6 min. add the garlic and 26 cloves and roast. Add the broth and let it simmer. Puree the soup until very smooth. Return that to a pan and add the coconut milk in the end. Add pepper or salt if you want.
Add lemon wedge juice and serve.
This is made 1 day prior eating. Covered and refrigerated is how is kept. Reheat on medium heat.
Garlic can be found and bought anywhere and is cheap too.