According to some nutritionists recipes involving cooked onions, garlic and other alliums are very healthy, because the heating process destroys much of the allicin which improves their protective effects. However this is partially true. In many cases eating a raw onions is way better. In this article we will present you a very simple and extremely healthy recipe that you need to consume during the cold and flu season. This recipe will help you supercharge your immune system.
Because of their unique combination of flavonoids and sulfur-containing nutrients, allium vegetables, such as garlic, belong in your diet on a regular basis. According to one research you need to include at least one serving of allium vegetable, such as garlic, in your daily meals. If you decide to consume garlic, as your daily serving of allium vegetable, you should know that you need to include at least 1/2 clove in an individual food portion. And if you are preparing a meal for more than 2 persons, you should use at least 1-2 cloves.
According to a study that was conducted by Washington State University, garlic is 100times more effective than antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness. Also the garlics anti-viral potency is probably even more effective.
Allicin is one of garlic’s most highly valued sulfur compounds. This compound stays intact for only 2-16 hours at room temperature when it is in purified (extracted) form. But when it’s still inside its shell, allicin will stay viable for about 2-1/2 days.
If you give your chopped/crushed garlic time to sit before changing its temperature (through cooking) or its pH (through the addition of acidic food like lemon juice), it will give the alliinase enzymes in garlic an opportunity to work on behalf of your health. In other words, according to a research, in the absence of chopping or crushing, only by 60 seconds of immediate microwaving will cause the garlic to lose some of its cancer-protective properties.
In order to maximize the potency of the garlic, you need to let it sit for at least 10-15 minutes, before cooking it or adding it to the lemon juice. This recipe is very simple to make and it has maximum benefits to your health, especially during the flu and cold season. The following recipe is consisted of very beneficial immune boosting constituents. It is made inside a lemon half and you can eat it in only a few bites. We suggest you eat one or two of these a day during a flu season (usually from January to March). And finally here is the recipe for this magnificent shots.
Raw Honey Garlic Lemon Shots
- 1 lemon (preferably organic)
- 1-2 cloves of garlic (depends on size of the cloves)
- 1/8 teaspoon of cayenne pepper
- 1 tablespoon of honey (preferably Manuka but at least Raw)
Step 1 – First you need to cut a lemon in halves.
Step 2 – Now you need to squeeze all the lemon juice out of one half of the lemon and then place it in a small bowl.Keep the half you extracted the juice from for Step 5and store the other half for later use.
Step 3 – Chop the garlic and it let it sit for at least 10 minutes. Then add it to the lemon juice with the cayenne pepper.
Step 4 – Add the honey to the mix and stir all ingredients well.
Step 5 – Pour the entire mixture back into the lemon half (which you extracted the juice from in Step 2) Consume the finished product in its entirety including all the lemon pulp. Hold it in your hand and cup it as if you’re holding a fruit. Repeat recipe in 4 hours with the other lemon half.
Source: Natural Medicine Box
Links included in Natural Medicine Box`s article: dailymail.co.uk – whfoods.com.