A few weeks ago, Sean and I suffered from a dry, hacking cough followed by nasal congestion for what felt like an eternity. We took oil of oregano and 1000 mg of vitamin C daily. We couldn’t shake it. Sean suggested we go out for Greek food. Why Greek food? It’s loaded with garlic. After we were finished, we had garlic fumes radiating from our bodies. I’m sure you could smell us a mile away. But you know what happened the next day? We felt 100 times better. Garlic is an extremely effective home remedy for colds.
Garlic contains strong antibiotic, antibacterial, anti-fungal and antiviral properties as well as being an excellent source of manganese, vitamin B6, vitamin C, and minerals such as copper and selenium.
What’s in garlic that makes it so amazing? Allicin.
Allicin, a sulphur compound, is created when two enzymes; alliinase and alliin come together.
Alliinase and alliin are found in separate compartments within a whole garlic clove. When the clove comes under attack by soil pathogens, the membrane separating them gets destroyed, the two enzymes then combine and becomes activated to form the sulphur compound allicin. This is the garlic’s defence system.
The higher the allicin content, the higher the health benefits.
how to prepare garlic
Chop, crush, mince, slice, or mash it. Let it sit for 10 minutes before eating or cooking. This is the key.
When cooking, keep the heat at 250 degrees Fahrenheit or lower. High heat for long periods of time will destroy the active compound. Better yet, eat it raw.
Loosely adapted from Canadian Living.
Prep time: 30 mins Total time: 30 mins
Yield: 1 3/4 cups
* choose local and/or organic whenever possible
1/2 English cucumber, peeled and grated
1 1/2 cup Greek yogurt
2 large fresh garlic cloves, minced
1 tablespoon fresh lemon juice or white wine vinegar
1 tablespoon fresh dill, minced
1/2 teaspoon sea salt
1/8 teaspoon black pepper
- Grate the cucumber. Squeeze out the excess liquid and drain well.
- Mince garlic and let sit for at least 10 minutes.
- Combine cucumber, yogurt, garlic, lemon juice, dill, sea salt, and black pepper.
- Refrigerate for 1-2 hours. Serve.