Nutritional Medicine: Garlic | Wild Healthy
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Nutritional Medicine: Garlic

Nutritional Medicine: Garlic

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Garlic has been used by herbalists and grannies for years as a medicinal food. One of the primary properties of garlic is an enzyme called alliinase which is released when garlic is crushed, chopped or chewed. This enzyme catalyses, or breaks down, allicin into diallyldisulphide which is a very effective anti-inflammatory property. It is also a potent anti-coagulant, preventing your blood from clumping and clotting, leading to better circulation and heart health.
The enzyme is almost completely destroyed during cooking, however, so a handy little tip is to crush it or chop it and allow it to stand for 5-10 minutes for the enzyme to catalyse. Then add it, raw, into your cooked dish upon serving.

Disclaimer: Wild Healthy accepts no responsibility for how you may or may not smell following ingestion of raw garlic

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2 Comments
  • AODH
    Posted at 18:23h, 25 August Reply

    What would you recommend for the same effects without the actual-ingesting-garlic?

    • wildhealthy
      Posted at 14:40h, 30 August Reply

      For anti-inflammatory properties, ginger and turmeric have similar potencies Aodh. They are a little less offensive to roommates and spouses, too.

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