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Garlic soup with 52 cloves of garlic can help to fight the cold, flu and even norovirus
Forget about flu shots. A soup based on more than fifty cloves of garlic, onions, thyme and lemon will destroy almost any virus that gets in his way, including colds, flu and even norovirus.
Sixty three million seven hundred ninety five thousand two hundred twenty eight
On the way through these dark months full of danger to get infected, when we sneeze and cough, the garlic sends their forces to stop the viruses.
He has earned the reputation of a fighter with the virus through one of its chemical constituents, allicin.
The latest and most significant conclusion of Washington state University shows that garlic is 100 times more effective than a couple of the popular antibiotics in combating bacteria, responsible mainly for disease, spreading through the digestive tract.
When garlic is crushed, allicin, Allin is getting. Research shows that allicin helps lower cholesterol and blood pressure, and prevents blood clots. Garlic may also reduce the risk of atherosclerosis (hardening of the arteries).
Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. With the help of the product is possible to treat a cold at home, which can be very effective.
Studies indicate that garlic is effective against diseases of the digestive system and indigestion. Moreover, further research showed that this common and familiar medicinal herb can help to prevent cancer.
"This plant has long been known for its antibacterial and antifungal action, says consultant dietician and spokesperson for the British dietetic Association Helen bond from the County of Derbyshire. – Because of this, people believe that it will support their immune system. Many simply crush the garlic, mix it with olive oil and spread on bread. But how can he actually give the result, still clearly not proved."
Indeed, the ability of garlic to fight the common cold and influenza still causes disagreements among scientists. In March last year, distinguished research organizations around the world, conducted a major study on the basis of Khrenovskoy database, found that increased consumption of garlic during the winter may reduce the duration of cold symptoms from five and a half to four and a half days.
However, the report, which consolidated all the previous scientific research of garlic, it was reported that to obtain definitive conclusions was not possible due to the lack of large-scale formal studies.
The problem is that pharmaceutical companies are not interested in holding a huge, expensive studies, it would be with a new drug the components — because there is nothing in garlic that they can patent, package and sell on for profit.
Advanced recipe garlic soup
4 servings:
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons organic butter
1/2 teaspoon Cayenne pepper
1/2 Cup fresh ginger root
2 1/4 cups chopped onion
1 1/2 teaspoon chopped fresh thyme
26 garlic cloves (peeled)
1/2 Cup coconut milk
3 1/2 Cup natural vegetable broth
4 lemon wedges
Preheat the oven to 180 degrees. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons of olive oil, sprinkle with salt and stir until smooth. Tightly cover baking dish with foil and bake until then, until the garlic is covered with delicate Golden crust, about 45 minutes. Cool. With your fingers, squeeze into a bowl the garlic from the shell. Put the cloves in a small bowl.
Melt the butter in a large saucepan with a thick bottom over medium heat. Add the onions, thyme, ginger and Cayenne pepper and cook until until the onions are translucent, about 6 minutes. Add roasted garlic and 26 fresh garlic cloves and cook for 3 minutes. Add vegetable broth, cover and simmer for about 20 minutes, until the garlic becomes very soft.
Grind the soup in a blender until smooth. Put the soup in the pot, add the coconut milk and bring to a boil over low heat. Season with salt and pepper for flavor.
Squeeze the juice of 1 lemon to each plate and serve.
You can prepare the soup for the day ahead. Cover it with a lid and place in the refrigerator. Heat on medium heat, stirring occasionally.
If garlic was recognized as a wonder drug, consumers could simply buy it in the supermarket for 14 rubles apiece, or grow your own in the garden.
However, garlic has a long and glorious history of use in medicine. The ancient Egyptians recommended it of 22 diseases. In the papyrus, dated 1500 BC, the workers who built the pyramids ate it to increase strength and preserve their health.
The ancient Greeks recommended garlic for everything from treating infections, lung and blood disorders to healing insect bites and even treating leprosy.
The Romans fed their soldiers and sailors to improve their endurance. Dioscorides, the personal physician of the Emperor Nero, wrote a five-volume treatise extolling the virtues of garlic.
One of the most interesting recent discovery is that garlic increases the overall antioxidant levels in the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight viruses and bacteria.
In 1858 Louis Pasteur noted that bacteria died when they were doused with garlic juice. Since the middle Ages garlic was used to treat wounds: crushed or finely chopped it was applied directly to wounds to stop the spread of infection. The Russians refer to garlic as Russian penicillin.
More recently, researchers have found evidence that garlic can help us to stay Hale and hearty in several ways.
In June of last year experts in nutrition from the University of Florida found that consumption of garlic may increase the number of T cells in the blood. They play an important role in strengthening our immune system and fight viruses.
And pharmacologists at the University of California found that allicin — the active ingredient contained in the garlic that causes bad breath is a killer infection.
Allicin also makes our blood vessels to widen, improving blood flow and helping to cope with such problems of the cardiovascular system, such as high cholesterol.
An Australian study of 80 patients published in the European journal of clinical nutrition reports that diets with a high content of garlic can lower high blood pressure.
In 2007 in Brazil, dentists have found that gargling with garlic water (made of soaked crushed garlic cloves in warm, but not boil, water) can kill the bacteria that cause cavities and gum disease.
But they have stalled: the volunteers refused to continue the experiment, complaining that the garlic gargle made them feel sick. One look at the recipe for garlic soup can make you feel nauseated. But it gives you an excuse to use my abundant supply of garlic.
Despite the fact that the terrible weather could lead to poor harvest on your land, maybe you are pleased with the abundant harvest garlic?
Among many other virtues, garlic kills slugs and snails. Researchers from Newcastle University suggest that it contains oils that can damage the nervous system of these slippery creatures.
There are two options, the best way to prepare garlic is to extract the maximum of its healing qualities.
Argentine researchers have found that it releases the compound allicin-like when you bake the cloves, while scientists at the medical University in South Carolina believe that cleaning the garlic and storing it is not closed for 15 minutes produces the highest levels of compounds to fight infection.
So you can just clean one half of the garlic cloves, and fry for another tightly-closed kitchen door (in order to stop the spread of the odor throughout the house).
After an hour and a quarter of hard soup, sprinkle with lemon juice a plate of hot, gray viscous substance, and with appetite eat.
The heady aroma will increase the appetite, and the first spoon will not disappoint you. One big bowl of homemade soup, delicious in itself, is, however, more than satisfying food.
Prevent whether the action of this soup is cold, only time will tell. If there is a full soup plates regularly, it can well protect you from winter ailments, because it contained components that kill viruses.
Or maybe just your garlic breath a true nuclear power will keep all contagious within sneezing distance for many months, until the smell wears off.
source: mixednews.ru
Source: /users/1077
Sixty three million seven hundred ninety five thousand two hundred twenty eight
On the way through these dark months full of danger to get infected, when we sneeze and cough, the garlic sends their forces to stop the viruses.
He has earned the reputation of a fighter with the virus through one of its chemical constituents, allicin.
The latest and most significant conclusion of Washington state University shows that garlic is 100 times more effective than a couple of the popular antibiotics in combating bacteria, responsible mainly for disease, spreading through the digestive tract.
When garlic is crushed, allicin, Allin is getting. Research shows that allicin helps lower cholesterol and blood pressure, and prevents blood clots. Garlic may also reduce the risk of atherosclerosis (hardening of the arteries).
Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. With the help of the product is possible to treat a cold at home, which can be very effective.
Studies indicate that garlic is effective against diseases of the digestive system and indigestion. Moreover, further research showed that this common and familiar medicinal herb can help to prevent cancer.
"This plant has long been known for its antibacterial and antifungal action, says consultant dietician and spokesperson for the British dietetic Association Helen bond from the County of Derbyshire. – Because of this, people believe that it will support their immune system. Many simply crush the garlic, mix it with olive oil and spread on bread. But how can he actually give the result, still clearly not proved."
Indeed, the ability of garlic to fight the common cold and influenza still causes disagreements among scientists. In March last year, distinguished research organizations around the world, conducted a major study on the basis of Khrenovskoy database, found that increased consumption of garlic during the winter may reduce the duration of cold symptoms from five and a half to four and a half days.
However, the report, which consolidated all the previous scientific research of garlic, it was reported that to obtain definitive conclusions was not possible due to the lack of large-scale formal studies.
The problem is that pharmaceutical companies are not interested in holding a huge, expensive studies, it would be with a new drug the components — because there is nothing in garlic that they can patent, package and sell on for profit.
Advanced recipe garlic soup
4 servings:
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons organic butter
1/2 teaspoon Cayenne pepper
1/2 Cup fresh ginger root
2 1/4 cups chopped onion
1 1/2 teaspoon chopped fresh thyme
26 garlic cloves (peeled)
1/2 Cup coconut milk
3 1/2 Cup natural vegetable broth
4 lemon wedges
Preheat the oven to 180 degrees. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons of olive oil, sprinkle with salt and stir until smooth. Tightly cover baking dish with foil and bake until then, until the garlic is covered with delicate Golden crust, about 45 minutes. Cool. With your fingers, squeeze into a bowl the garlic from the shell. Put the cloves in a small bowl.
Melt the butter in a large saucepan with a thick bottom over medium heat. Add the onions, thyme, ginger and Cayenne pepper and cook until until the onions are translucent, about 6 minutes. Add roasted garlic and 26 fresh garlic cloves and cook for 3 minutes. Add vegetable broth, cover and simmer for about 20 minutes, until the garlic becomes very soft.
Grind the soup in a blender until smooth. Put the soup in the pot, add the coconut milk and bring to a boil over low heat. Season with salt and pepper for flavor.
Squeeze the juice of 1 lemon to each plate and serve.
You can prepare the soup for the day ahead. Cover it with a lid and place in the refrigerator. Heat on medium heat, stirring occasionally.
If garlic was recognized as a wonder drug, consumers could simply buy it in the supermarket for 14 rubles apiece, or grow your own in the garden.
However, garlic has a long and glorious history of use in medicine. The ancient Egyptians recommended it of 22 diseases. In the papyrus, dated 1500 BC, the workers who built the pyramids ate it to increase strength and preserve their health.
The ancient Greeks recommended garlic for everything from treating infections, lung and blood disorders to healing insect bites and even treating leprosy.
The Romans fed their soldiers and sailors to improve their endurance. Dioscorides, the personal physician of the Emperor Nero, wrote a five-volume treatise extolling the virtues of garlic.
One of the most interesting recent discovery is that garlic increases the overall antioxidant levels in the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight viruses and bacteria.
In 1858 Louis Pasteur noted that bacteria died when they were doused with garlic juice. Since the middle Ages garlic was used to treat wounds: crushed or finely chopped it was applied directly to wounds to stop the spread of infection. The Russians refer to garlic as Russian penicillin.
More recently, researchers have found evidence that garlic can help us to stay Hale and hearty in several ways.
In June of last year experts in nutrition from the University of Florida found that consumption of garlic may increase the number of T cells in the blood. They play an important role in strengthening our immune system and fight viruses.
And pharmacologists at the University of California found that allicin — the active ingredient contained in the garlic that causes bad breath is a killer infection.
Allicin also makes our blood vessels to widen, improving blood flow and helping to cope with such problems of the cardiovascular system, such as high cholesterol.
An Australian study of 80 patients published in the European journal of clinical nutrition reports that diets with a high content of garlic can lower high blood pressure.
In 2007 in Brazil, dentists have found that gargling with garlic water (made of soaked crushed garlic cloves in warm, but not boil, water) can kill the bacteria that cause cavities and gum disease.
But they have stalled: the volunteers refused to continue the experiment, complaining that the garlic gargle made them feel sick. One look at the recipe for garlic soup can make you feel nauseated. But it gives you an excuse to use my abundant supply of garlic.
Despite the fact that the terrible weather could lead to poor harvest on your land, maybe you are pleased with the abundant harvest garlic?
Among many other virtues, garlic kills slugs and snails. Researchers from Newcastle University suggest that it contains oils that can damage the nervous system of these slippery creatures.
There are two options, the best way to prepare garlic is to extract the maximum of its healing qualities.
Argentine researchers have found that it releases the compound allicin-like when you bake the cloves, while scientists at the medical University in South Carolina believe that cleaning the garlic and storing it is not closed for 15 minutes produces the highest levels of compounds to fight infection.
So you can just clean one half of the garlic cloves, and fry for another tightly-closed kitchen door (in order to stop the spread of the odor throughout the house).
After an hour and a quarter of hard soup, sprinkle with lemon juice a plate of hot, gray viscous substance, and with appetite eat.
The heady aroma will increase the appetite, and the first spoon will not disappoint you. One big bowl of homemade soup, delicious in itself, is, however, more than satisfying food.
Prevent whether the action of this soup is cold, only time will tell. If there is a full soup plates regularly, it can well protect you from winter ailments, because it contained components that kill viruses.
Or maybe just your garlic breath a true nuclear power will keep all contagious within sneezing distance for many months, until the smell wears off.
source: mixednews.ru
Source: /users/1077
