For the Love of Garlic / Garlic Soup
THE FLU AND COLD BUGS ARE IN FULL FORCE. And with it comes fevers, common colds, strep, bronchitis, pneumonia and many a stomach hurling.
GARLIC: Allium sativum, commonly known as garlic, is a species in the onion genus of flowering plants. Allium is the generic name for garlic.
Garlic has been used throughout history in both culinary and medicinal purposes. Today I want to focus on the medicinal properties of garlic and why we should be including into our diets year round and especially ramp up it’s use during the Fall & Winter months.
I find garlic to be one of the most useful ingredients in the kitchen to flavor meats, stews, soups, stocks and more. It not only imparts a delicious flavor,it tenderizes meats, and it is adding a medicinal aid to help keep one healthy.
The healing and health properties of GARLIC are many and have been backed up by modern scientific research.
Garlic has two main medicinal ingredients called allicin and diallyl sulphides.
The following information is gleaned from sites about the health benefits of garlic.
ALLICIN: has the most powerful health benefits in garlic. Though you don’t get it’s real benefit unless you break it down by mincing or crushing it. Allicin’s medicinal effects are stronger the finer the mincing or crushing. Antibiotic, antifungal in nature. To reap the full benefits of allicin medicinally garlic should be used in it’s raw state. Cooking breaks down allicin quickly, microwaving destroys it completely. Even in its raw state allicin breaks down quickly and should be finely minced, crushed and used immediately for the full benefits. In cooking to reap the full benefit of allicin medicinally crush and add just before serving to soups, stocks, etc.. [ credits -http://www.garlic-central.com/allicin.html ]
DIALLYL SULPHIDES: is an organsulfur compound found in the garlic family. It doesn’t have the antifungal properties that allicin has, but it doesn’t deteriorate quickly like allicin does. It is a yellowish liquid which is insoluble in water and has a strong garlic odor. It is produced during the decomposition of allicin which is released during incision of garlic. Diallyl Sulphides benefits are good for our circulatory system. [credits- http://www.garlic-central.com/diallyl-sulphides.html]
Granted, garlic is known for it’s side effects of emitting that lingering garlic odor. Though not everyone is plagued by this. And I have no idea of how one would avoid it other than never using. And if you do avoid it’s use, you will be missing out on the broad spectrum of health benefits that garlic can give that no other garden herbals can give you during the cold and flu season.
Besides adding garlic to your cooking, to get the most for its punch during the cold / flu season is to have some daily. And if you or a family member gets hit by a cold of influenza bug ramp it up. Just take care to not over due because to much at once can cause stomach distress.
- Have on hand bone broths and heat some to drink a mug full / crushing a clove of garlic and stirring it in.
- Crushing a clove and chewing it raw, one or two each day to fight the infection.
- For little ones, though I’ve no experience with it, but I would think crushing a half a clove well, stirring it into a favorite drink or bone broth would work for them.
- For fevers in young ones, I have known of friends that have taken cloves of garlic cut in half to expelled allicin, they rubbed the soles of their little ones to reduce fever. I actually saw that it really works when friends of ours infant son suddenly ran a high fever. They rubbed his soles every half hour with fresh cloves and it worked. *** I’ve not seen documentation on this – I just share what I have observed. The soles of our feet absorbed quickly.
- Make fresh chicken soup and serve with freshly crushed cloves of garlic.
- Garlic sandwich! Yes!! I knew of a man locally that when he got sick he would make himself a garlic sandwich. Just bread, butter and many slices of garlic. I’ve tried it and it works.
- 3 1/2 cups homemade chicken broth (and bone broth – beef / chicken / fish would work and be even more nutrient dense)
- 1 bulb – around 15 cloves of peeled garlic
- 1 medium quartered onion
- 1 1/2 T. fresh parsley
- 1 1/2 T. fresh cilantro
- 1 T. each of minced mint / basil leaves
- 1 tsp. curry powder
- 1/4 tsp. red pepper flakes
- UPDATE – forgot to mention Salt to taste (I suggest using a high quality sea salt or Redmond’s Real Salt full of minerals)
Bring all the above to a rolling boil, simmer for about 5 minutes. Remove from heat. Puree, then add 1 T. lemon juice at the very end.
Words of Encouragement
“For the earth which drinks in the rain that often comes upon it,
and bears herbs useful for those by whom it is cultivated, receives blessing from God;“