BY DR. ANDREA PURCELL
If you want to give your immune system a boost look no further than the little white bulb sitting in your kitchen.
Garlic is anti-viral, anti-bacterial, anti-fungal, anti-mold, and anti-parasitic.
There is a potent sulfur containing compound in garlic called Allicin. Allicin is the medicinal active component of garlic.
When raw garlic cloves are crushed, chopped, or chewed, an enzyme known as Allinase is released. The enzyme allows for Allicin to be formed within 60 seconds of breaking down the cell walls in a clove of garlic.
It’s good practice to chop, crush, or smash (with the flat side of a knife) raw garlic and leave it on the cutting board for a few minutes so that the Allinase can activate the Allicin.
Many people shy away from garlic because of the strong smell and taste but it is that very strong taste that kills the pathogens that take hold inside of our bodies.
Other people stay away from garlic because the strong taste can be irritating to the digestive system. It is true that the juice of raw garlic can be irritating to tissues and mucous membranes so it is important to consume it properly.
To stop infection in its tracks it is best to consume garlic raw.
Cooked garlic is also effective but loses some of its potency during the cooking process. The stronger the smell and taste the more potent the pathogen fighting ability of the clove.
If you struggle with strep throat, chronic infections, sinusitis, EBV, lymph swelling, yeast overgrowth, bronchitis or pneumonia; Garlic should be high on your list of the very first thing you reach for when you feel your immune system going low.
Your goal for 2-3 days is to live, eat, breathe, and sweat garlic. Then the invaders won’t stand a chance and you will be back to your old self in no time. The people who love you don’t want you to be sick, and they will still love you after 2 days of garlic. I always make my husband eat some too so we are “garlic buddies” together.
When consuming garlic raw it is best to ingest it with a food that will help to coat the stomach and prevent gastrointestinal inflammation. Some of my favorites are:
Mashed avocado – homemade guacamole
Mashed Potato – “garlic potatoes anyone?” Yukon gold are my favorite
Pasta –bean based or gluten free – crush some on top of your favorite pasta dish
Bread – gluten free “did someone say homemade garlic bread?”
Here are 3 recipes for you to whip up at the next sign of cold, flu, viral flare, or cough.
(2 servings per day = 4 raw cloves per day)
Garlic Guac
1 avocado
2 large cloves garlic crushed
½ lime juiced (approx. 1 tablespoon)
1/8 tsp sea salt
Mash and eat with cucumber slices, gluten free crackers or on GF toast.
Garlic Mashed Potato
1 medium Yukon gold potato boiled (I pre-boil and keep in my fridge)
2 large cloves garlic crushed
1/8 tsp sea salt
¼ tsp olive oil drizzle
pinch parsley flakes
Mash and eat
Immune Soup
2 boxes chicken (or vegetable) broth
1 Large chopped onion
5 cloves garlic crushed
1-2 inches chopped ginger
Boil for 30 minutes, strain, drink broth during the day like tea.
May you be Happy Healthy and Holistic,
Dr. Purcell
