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5 Ways to Save Your Garlic and Never Throw Any Away

Garlic not only is a flavorful addition to countless recipes around the world, but is a powerful antioxidant, antifungal and antibacterial food. In fact, according to Enon Valley Garlic Company, there are 28 specific medicinal compounds that make garlic a wondrous health product. But did you know it’s most beneficial if it’s used raw? Or that there are five ways to save garlic and never throw any away? That’s right: Dehydrating, pickling, preserving, freezing and caramelizing can all make your garlic last until you consume it.

While some people in centuries past also used garlic to ward off evil spirits and vampires, the truth is it has proven capabilities of warding off many evils of ill health — including fending off antibiotic-resistant superbugs. In modern history, studies show some of the many great things about garlic include reducing inflammation, boosting immune function, improving heart health and even being toxic to cancer cells.

In terms of cancer, garlic has been shown to kill cancer cells in laboratory studies, as well as shown promise when consumed via your diet. One study showed that women who regularly ate garlic (along with fruits and vegetables) had a 35 percent lower risk of colon cancer. In all, studies have demonstrated garlic's effects for more than 160 different diseases.

In terms of immune-boosting effects, eating garlic can help fight off infections from colds and flu, as well as infection from yeasts, fungi and worms. In other words, eating a clove of garlic a day may actually help keep the doctor away.

With all these wonderful benefits, it’s helpful, then, to know that you shouldn’t ever have to throw away your garlic. Even if you let a head of garlic sit too long on the counter, you’ll find that sprouted garlic not only is safe to eat, but may be even healthier than non-sprouted garlic. Black garlic, which is basically fermented garlic, is also good.
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