Forget about the flu shot, this soup made with more than 50 cloves of garlic, thyme, onions, and lemon destroys almost any virus that enters its path including flu, colds, and even norovirus!
Washington State University had a significant new finding. They revealed that garlic is 100 times more effective than two most recommended antibiotics at combating disease causing bacteria commonly responsible for foodborne illness.
When you crush a garlic clove, alliin converts to allicin. Moreover, research confirms that allicin promotes lower blood pressure and cholesterol. Also, garlic can help to prevent blood clots and to decrease the risk of a person having atherosclerosis.
Research shows that garlic is effective combating diarrhea and digestive illnesses besides killing bacteria and viruses that cause earaches, flu, and colds. Furthermore, studies recommend that this common herb may help stop the onset of certain cancers.
“This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,” states Helen Bond, a spokeswoman for the British Dietetic Association and Derbyshire-based consultant dietitian.
“Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread. However, how or whether it may work has still not been proven categorically.”
Indeed, scientists are divided about garlic’s ability to fight flu and colds. A significant investigation conducted last March by the Cochrane Database, which is a global research organization, found that raising your garlic intake through winter can cut the duration of cold symptoms from five-and-a-half days to four-and-a-half.
However, the report, which amalgamated all previous scientific studies on garlic, said it could not draw reliable conclusions because there is a lack of large-scale, authoritative research.
The problem is that the big pharma corporations are not enthusiastic in running large, expensive trials about garlic as they would with promising new drug compounds because they cannot patent, package and sell garlic at a profit.
Garlic Soup Recipe
- 26 garlic cloves (unpeeled)
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) organic butter (grass-fed)
- 1/2 teaspoon cayenne powder
- 1/2 cup fresh ginger
- 2 1/4 cups sliced onions
- 1 1/2 teaspoons chopped fresh thyme
- 26 garlic cloves, peeled
- 1/2 cup coconut milk
- 3 1/2 cups organic vegetable broth
- 4 lemon wedges
Steps To Make The Soup
- Preheat oven to 350F and place 26 garlic cloves in small glass baking dish.
- Add two tablespoons olive oil and sprinkle with sea salt and toss to coat.
- Cover baking dish tightly with foil and bake until garlic is golden brown and tender about 45 minutes.
- Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in a heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent about 6 minutes.
- Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth and cover and simmer until garlic is very tender about 20 minutes.
- Working in batches, puree soup in a blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
- Squeeze juice of 1 lemon wedge into each bowl and serve.
You can prepare the soup one day ahead, cover and refrigerate it. Rewarm over medium heat, stirring occasionally.
Garlic has a long tradition as a medicine. The Ancient Egyptians used to recommend it for 22 illnesses. In a papyrus from 1500BC, was discovered that laborers who built the pyramids ate garlic to improve their stamina and keep them healthy.
The Ancient Greeks promoted garlic for curing infections, blood disorders, lung problems, insect bites and also to treat leprosy. The Romans served garlic to sailors and soldiers to increase their endurance. Dioscorides, the personal physician to Emperor Nero, wrote a five-volume treatise extolling its virtues.
The most amazing findings about garlic are that it improves the overall antioxidant levels of the body. Scientifically recognized as Allium Sativa, garlic for many years of human history has been known for its ability to fight off bacteria and viruses.
In 1858, Louis Pasteur wrote that bacteria died when they were soaked in garlic. In the Middle Ages, garlic had been used to treat cuts by being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.
Nutrition scientists at the University of Florida, last June, found that consuming garlic can boost the number of T-cells in the bloodstream. This is vital to strengthen our immune systems and fighting viruses. Moreover, pharmacologists at the University of California found that allicin, the active ingredient in garlic that contributes to bad breath, is an infection-killer.
An Australian study conducted with 80 patients was issued last week in the European Journal of Clinical Nutrition and stated that diets high in garlic might decrease high blood pressure.
Dentists in Brazil in 2007 discovered that gargling with garlic water, which was made by steeping crushed garlic cloves in warm, but not boiling, water, could kill the germs that cause tooth decay and gum disease.
Argentinian researchers discovered that garlic releases its allicin-type compounds when you bake the cloves, and scientists at South Carolina Medical University say that peeling garlic and letting it sit uncovered for 15 minutes produces the highest levels of compounds to fight infection. So you can peel half of the garlic cloves and roast the other half.
Regular bowlfuls may keep you free of winter illnesses, thanks to the virus-killing compounds the garlic contains. This winter you can make garlic soup for your family to keep them happy and healthy.