We all agree lemon and garlic is a powerful antioxidant with antiviral and antibiotic properties. The beauty with the Flu Fighter recipe is that there is no fear of that “AH GARLIC” moment. The smell that comes out of every pore of your body, that keeps vampires away, while sending shivers down the back of the people you are talking with. There are home remedies against garlic breath, like keeping a piece of clove or green cardamom in your mouth after eating raw garlic, trust me, it is not working.
Flu season has arrived and I hear too often “something is going around”. So adding the Flu Fighter recipe with using garlic and lemon to your diet, could be incredibly helpful in preventing and reducing the severity of common illnesses like the flu and common cold.
I can’t ignore that I couldn’t do what I do on my blog without the community of awesome food bloggers, who have some of the most amazing recipes and food photography out there. Until a few months ago, I had never heard of black food photography; the fancier name for black food photography is Chiaroscuro. Check out a great example of black food photography from Nadine Greeff from Cape Town South Africa at http://Nadine Greeff/chiaroscuro-food-photography. Chiaroscuro, which in Italian, means light-dark. This maybe started as a trend, however, it is contagious and I believe it will be here to stay.
Garlic is known to boost the immune system, lower blood pressure, improve and lower the bad cholesterol LDL. In researching, the national cancer institute recognizes garlic as one of several vegetables with potential cancer fighting properties. There are different ways to consume garlic, one is the hard core down the hatch approach for the brave and fearless. Pop a whole clove of peeled garlic in your mouth and chew; definitely not for the faint of heart.
Adding garlic and lemon into your diet is a simple, inexpensive way to improve your health. Garlic has been and always will be used in the kitchen. It’s used all over the world and has been used for thousands of years. Garlic is believed to have medicinal properties and we now have the science to confirm it. A 12-week study found that a daily garlic supplement reduced the number of colds by 63%.
Cooking garlic too long can diminish its health benefits and will inactivate the allicin, the key ingredient responsible for all the health benefits of garlic. Research on garlic reinforces the validity of this practice. When crushed Garlic is heated, its ability to inhibit cancer development is blocked. Yet, when the researchers allowed the crushed Garlic to sit for 10 minutes and then simmer it for a short time its anticancer activity was preserved.
Heating garlic for 5-15 minutes = minimal loss of nutrients, 15-30 minutes = moderate loss of nutrients, and 45+ minutes = substantial loss of nutrients.
With the Flu Fighter you will end up with a creamy milky looking drink that does not taste like garlic at all. Its more lemony, with a little bitter aftertaste from the lemon rind, and most important there is no dragon-breath after effect that sometimes can last days.
Take daily 1.5 to 2 tablespoons before or after a meal for 3 weeks. After 3 weeks take a break for a week, then start a second three week treatment. Afterwards the success will be phenomenal. You should repeat this inexpensive and healthy treatment at least twice a year. No one will notice the odor of the garlic, and the powers of garlic and lemon will work to their fullest extent.
To test the quality of garlic, put a slice on your tongue. If you get that burn, you know you have fresh garlic. The more it burns, the fresher is the garlic. If you feel little or no burn, throw the garlic away, it’s a waste of time. Unfortunately with garlic, there is plenty of old and bad quality on the market.