Garlic is a close relative to onions, leeks and chives. It has been used since forever, mostly in cooking. Some have used it to prevent and relieve numerous conditions. You may think that garlic is a herb, but it’s actually a vegetable. Chefs use it to spice their food, and it will easily turn your ordinary meal into something exciting, tasty, and healthy.
But, do you know that most of your fresh produce is irradiated? Exposed to radiation, yes, you got that right. As the Safe Food News reported back in 1994, “China has been exporting irradiated garlic.
Irradiation is the process of exposing raw and/or processed food to ionizing radiation, which claims to kill disease and pathogens and extend the shelf-life by altering a plant’s (clove’s) ability to sprout. This would be a marketing advantage and one reason the big U.S. producers were trying to prohibit the garlic imports.”
The FDA approves the irradiation of foods, so try to buy locally grown fruits and vegetables. Organic produce offers tons of health benefits, it doesn’t contain any toxins, and has a better taste than the irradiated stuff.
Allicin and other sulfur compounds give garlic its odor and health benefits. One milligram of allicin is 15 times more powerful than penicillin.
Allicin protects against pathogenic bacteria, viruses, parasites, antibiotic-resistant MRSA, yeast infections, and it’s one of the strongest anticancer foods.
There’re over 33 active sulfur compounds in garlic. In the human body, allicin turns into sulfenic acid. It’s the fastest agent that destroys free radicals. The University of Florida found that garlic boosts the number of T-cells in the blood. These cells combat viruses.
Whole foods are always better than supplements. Raw garlic is the best form of garlic, and let’s be honest, no supplement will give you the exact health benefits as raw cloves. Press, mince or smash your garlic, and let it rest for 5 minutes before you eat it. This is the only way to activate its allicin.
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