Here you’ll find a practical guide to the many health benefits of garlic – beyond its important fat-flushing properties. Read on to discover things like…
How to use garlic for weight loss?
How much should you eat to fully take advantage of the many garlic benefits?
How to avoid that nasty garlic breath?
You’ll find here answers to these questions, plus a quick and delicious raw broccoli salad recipe with a dressing made from fresh garlic and Dijon mustard.
Let’s start with garlic’s weight loss benefits.
Through its more than 100 biologically helpful compounds, garlic is not only one of the most versatile spices, but is also…
- a powerful detoxifier
- boosts your metabolism
- an effective diuretic
- eliminates fat from the cells
- regulates the ups and downs in your blood sugar levels – fluctuations that cause carbs and sweets cravings and turn on the fat-storing hormones.
Apart from using garlic for weight loss and its fat-flush properties, garlic is mostly used as an:
- anti-fungal and a great help in fighting one of the frequent causes of being unable to lose weight, Candida overgrowth
- powerful antioxidant, protecting your body against damaging free radicals – that’s why garlic is said to be an effective cancer fighter
Did you know that…
…garlic has been used for centuries – not only as a popular seasoning throughout Europe, Asia and Africa – but for medicinal purposes too? It’s true!
Amazingly, the many health benefits of garlic are mentioned in both the Bible and Talmud; garlic was being recommended for a wide range of conditions – from coughing and parasites to poor digestion and low energy.
Also, Chinese medicine has recognized its healing powers for over 3,000 years and in India, 5,000-year old Sanskrit records were found, where the health benefits of garlic were revered.
Continuing this millenary tradition, recent scientific studies confirmed many important health benefits of garlic.
Nowadays garlic is known to:
- work as a powerful broad-spectrum antibiotic
- build your immune system
- lower a high blood pressure
- lower bad cholesterol (LDL) while raising good cholesterol (HDL)
- help dissolve blood clots that lead to heart attacks and strokes.
And there’s more!
You should know that even cooked, garlic keeps your blood cholesterol from oxidizing and damaging the lining of your blood vessels, preventing the formation of vascular plaque, which contributes to the cardiovascular disease.
To Reap all the Health Benefits of Garlic…
…crush it and let it sit in the open air 10 minutes before using it. That’s because raw garlic needs to interact with the oxygen in air to form allicin, the active ingredient responsible for the garlic benefits.
You can use garlic to flavor a variety of foods, including salad vinaigrettes, marinades, sauces, and pretty much all meats and vegetables.
In fact, garlic is one of the negative calorie foods that you can use in many, many ways: crush, mince, chop, slice, or let the cloves whole to get varying flavor intensities from the most intense to the mildest (crushed garlic is approx. 10 times more flavorful than the sliced one).
For just a delicate hint, rub a cut clove on the inside of your salad bowl before adding the main ingredients.
The Numerous Health Benefits of Garlic…
…are due to its over 100 vital elements. The main one is allicin, which is destroyed in cooking, but other helpful compounds are formed, so cooked garlic is still healthy.
However, pass up chemically processed garlic powder or garlic salt, as the healthy ingredients are long gone.
Garlic also contains powerful antioxidants (vitamins A, C and E), various amino acids and priceless trace minerals (sulfur, selenium, zinc, magnesium, iron, and copper).
This spice is a member of the allium family, along with onions, leeks, and scallions. There are over 300 different varieties… the most common ones are the white-skinned American garlic (the strongest flavor), the sweeter pink-skinned Italian variety, and Elephant garlic (the mildest flavor).
Generally, the stronger the taste, the higher all these health benefits of garlic.
Green, or baby garlic – harvested when the plant is still immature – is much milder than the mature one, and it’s best eaten fresh (like green onions) up to a few days after harvesting.
Okay, Great Garlic Benefits… But the Smell!!
You’re absolutely right. In fact, according to an old Yiddish proverb…
Well, if you need to remove garlic odor after handling it, wash your hands thoroughly in cold water, and then rub them onto a stainless steel surface.
Ate some garlic before a date?
No problem. Chew some fresh parsley or mint leaves or a very small amount of citrus peel, caraway or fennel seeds. The garlic aftertaste and smell will be gone in just a couple of minutes… If you then brush your teeth with mint-flavored toothpaste you can even dare a kiss without any risk 😉
Are you wondering about…
…How Much Garlic Should You Eat to…
…reap the many garlic benefits? Not much: 1-2 medium cloves every day, or 3-4 cloves every other day.
Or, if you aren’t particularly fond of the garlic odor and prefer to take odorless garlic capsules, they are available in most health food stores. The usual recommended dose to make the best of all the health benefits of garlic is 700-1000 mg/day. But avoid the tablets and make sure you get a high-quality, potent garlic oil obtained through cold processing, or else its benefits may be null. If you want to buy it online, I recommend Nature’s Bounty odorless garlic from Amazon because they are the highest quality, potency and value per price, by far. Plus, it comes in small, easy-to-swallow softgels with the right dosage (1000 mg) so you won’t have to take more than 1 softgel/day.
Let me share now one of my favorite quick raw salads made only with ingredients from the list of negative calorie foods is the delicious…
Raw Broccoli & Avocado Salad with Garlic
Preparation time: 15 minutes
Ingredients for 2 servings:
- 1 small bunch of raw, organic broccoli
- 1 large ripe, organic avocado
- 4 medium cloves of organic garlic
- 1 fresh, organic lemon
- 1 teaspoon Dijon mustard
- 2 tablespoon organic balsamic vinegar
- 4 tablespoons extra virgin olive oil
Here’s how to prepare it:
- put to a boil 2 liters of water in a covered pot
- peel the cloves, finely chop them, and let them sit in open air
- wash and cut the broccoli into florets; place them into a strainer in the sink
- when the water is boiling, slowly pour it over the broccoli
- run the broccoli briefly under cold water, drain and chill in the fridge for 5 min.
- peel the avocado, cut it in 8 vertical strips around the pit, and squeeze half the lemon over it
- in a bowl, blend the mustard, sliced cloves, vinegar, and oil; add salt and freshly ground pepper to taste
- arrange the other lemon half sliced, the broccoli florets, and the avocado strips on two serving plates
- pour over the sauce and serve immediately.
As you’ve seen, garlic is a highly versatile spice that you can easily use with almost any vegetables – especially if you’d like to try the Negative Calorie Diet Plan.