Have you ever heard that the ginger-garlic soup has the capacity of fighting off colds, flu, and even norovirus? This soup is made with 50 cloves of garlic, onions, thyme, and lemon. It is a potent combination which can kill off any virus which enters the body.
What makes the garlic so effective in destroying viruses is the potency of allicin, which is one of its chemical constituents. Read this article, to learn more about this substance:
The amazing benefits of allicin
According to one recent finding from Washington State University, garlic is 100 times more effective than the two most popular antibiotics for fighting diseases.
When the garlic is crushed, allin turns into allicin, a compound that has been shown to lower the levels of cholesterol and blood pressure, as well as to help prevent blood clots. Garlic also can lower the risk of hardening of the arteries, known as atherosclerosis. Compounds in the bulb destroy many organisms like viruses and bacteria that are responsible for flu, as well as colds and earache. It has also been scientifically shown that it works against diarrhea and some other digestive problems. Ultimately, a lot of studies suggest that garlic can prevent the development of cancer too.
According to Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association, ‘This chemical has been known for a long period for its anti-bacterial and anti-fungal powers too.’
As a result of this, people assume that it will boost their immunities. A lot of people are simply grinding up garlic, mixing it with olive oil and spreading it on bread. But, how or whether it may work has still not been proven categorically.
According to one investigation from recently by Cochrane Database, a respected global research organization, increasing garlic intake during winter can also cut the duration of cold symptoms.
Furthermore, authoritative research is also needed on the topic. However, pharmaceutical companies are still not interested in running expensive trials that are not profitable. After all, there is nothing in garlic they can patent and sell.
Garlic as medicine
For a long time, garlic has been used for medicinal purposes by Ancient Egyptians, who utilized it for treating over 22 ailments. The Ancient Greeks also used it for countless purposes, from curing lung and blood disorders to relieving insect bites and treating leprosy. Roman soldiers and sailors were also given garlic to boost their endurance. Back in 1858, Louis Pasteur noted that bacteria died when it has been exposed to garlic. From the middle ages on, garlic has also been widely used for treating wounds and preventing the spread of infection too.
In recent times, scientists have found that garlic helps us to stay healthy and have a lot of different ways. For example, researchers at the University of Florida found that garlic intake will increase the number of T-cells in the bloodstream. They are also critical for boosting the immunity and fighting viruses too.
Some pharmacologists at the University of California have found that allicin, which is the active ingredient in garlic, works as potent infection-killer. Besides this, it will also improve the blood flow and helps in treating high cholesterol and similar cardiovascular problems.
The European Journal of Clinical Nutrition has also published an Australian study which had found that eating garlic regularly will help in reducing high blood pressure.
Back in 2007, dentists in Brazil have discovered that gargling with garlic water will destroy germs that are responsible for tooth decay and gum disease.
According to researchers from the University of Newcastle, ultimately, garlic also contains oils that cripple into the nervous system of slugs and snails, as well as kill them.
Best ways of preparing garlic.
When it comes to preparing garlic and getting the most of it, there are two schools of thought. The investigators from Argentina believe that baking the garlic cloves releases allicin. In addition, the scientists at South Carolina Medical University believe that peeling garlic, as well as letting it sit for a few minutes will produce the highest levels of allicin.
You can peel half of the garlic cloves, as well as roast the other half. After an hour-and-a-quarter of industrious soup-making, you should add lemon juice over a bowl of steaming.
Modified garlic soup recipe:
– 26 organic garlic cloves (unpeeled);
– 26 organic garlic cloves, peeled;
– 2 tablespoons olive oil;
– 2 tablespoons (1/4 stick) organic butter (grass fed);
– 3 1/2 cups organic vegetable broth;
– 1/2 cup coconut milk;
– 1 1/2 teaspoons chopped fresh thyme;
– 2 1/4 cups sliced onions;
– 1/2 cup fresh ginger;
– 1/2 teaspoon cayenne powder;
– 4 lemon wedges.
First of all, preheat the oven to 350F and put 26 garlic cloves in one small baking dish. Sprinkle them with sea salt and add the olive oil, then toss to coat. Bake it for 45 minutes, but remember to cover the dish with foil. After that, you should squeeze the garlic to release the cloves and put them into a smaller bowl.
After that, melt the butter over medium heat and add the thyme, as well as the onions, ginger and cayenne powder. Cook them for about 6 minutes and then add roasted garlic and 26 raw garlic cloves into the saucepan. Cook for about 3 minutes before you add the vegetable broth. Then, cook for about 20 minutes or until the garlic is very tender. After that, blend the soup in a blender and then put it back into the saucepan. Then, add the coconut milk, as well as simmer for a few minutes. In the end, add sea salt and pepper.
You should also squeeze the juice of 1 lemon wedge into each of the bowls and serve the soup.