Eating Garlic May Help Ward Off Colds and Flu

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Written by: Drew Canole

Garlic

 

Let’s be real, we all know that garlic is amazing. Not only does it keep vampires and ghosts away, but it has all the properties necessary to give most common illnesses a hard drop-kick out of your system! It has also been shown to be TOXIC to many types of cancer cells!

Powerful Properties of Garlic:

 

Whenever I am worried about getting sick, I start throwing more and more garlic into my meals and sometimes take garlic capsules. One of my Japanese friends told me that to lose weight I could eat raw garlic cloves every morning (I haven’t tried this). You can even chop up garlic cloves and swallow them like pills when you’re starting to feel a cold coming on. It works wonders!

Garlic is known as one of the earth’s greatest health tonics. It contains a substance called Allicin, which is an antibacterial that is equivalent to a weak penicillin. You can use garlic for the common cold or allergies and it has even been shown to have anticancer abilities.

It’s been said that garlic is toxic to 14 different kinds of cancer cells! Also,out of 37 observational studies in humans using garlic, 28 studies showed garlic to have some cancer preventative effects.

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Studies have shown that garlic can help prevent plaque buildup in the arteries, which cause clots, heart attacks and strokes. It also improves circulation and boosts the immune system.

It can also stimulate the amino acid and antioxidant glutathione. This amino acid is important for preventing damage to important cellular structures in the body caused by free radicals, heavy metals, etc.

Animal studies have been done showing that garlic acts as an antiparasitic against roundworm.

How To Eat Garlic

You can eat garlic raw, mix it with butter and spread over bread, mince and add to all kinds of cooking, add to dips and sauces (guacamole!!!), take in capsule form, etc. It is great in cooking because it enhances the flavor of most dishes.  

What About Black Garlic?

 

Black garlic is normal garlic that has been caramelized and heated or ‘fermented’ over the course of several weeks, leaving the cloves black. It was originally developed in Korea. In Taoism mythology, black garlic was rumored to grant immortality. When it turns black, it loses the pungent odor that gives you bad breath. It is common in high-end Asian cuisine.

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Black garlic has all the benefits of white garlic, plus a few more. Japanese researchers, in a study done in 2009, found that black garlic was more effective than white at reducing the size of tumors. It is also believed to have DOUBLE the antioxidant level!

How to eat black garlic

Black garlic is slightly sweet with hints of licorice, balsamic vinegar, and soy sauce – like flavor. It can be used in sauces, over pizza, in stuffing for mushrooms and peppers, in creamy dips, etc. Again, it is common in Asian dishes so try some in your next veggie stir-fry!

Try some of these delicious recipes below to further expand your garlic repertoire!

Lemon And Garlic Shrimp With Broccoli  

Rosemary Garlic Lentils

Garlic Herb Avocado Cashew Cream Cheese

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Drew Canole

Drew Canole

CEO at Fitlife.tv
Drew Canole is a rockstar in the world of fitness, nutrition and mindset, with a huge heart for others and doing his part to transform the world, one person at a time.

As the founder and CEO of Fitlife.TV, he is committed to sharing educational, inspirational and entertaining videos and articles about health, fitness, healing and longevity. He is also a best selling author and the founder of Organifi, an organic, incredibly delicious greens powder, chock-full of superfoods to make juicing easy no matter your busy schedule.
Drew Canole

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