Garlic

Photo of a Garlic

Garlic is considered by some to be the world’s most healing food. Boasting more than 100 sulfur compounds, the unmistakable smell and flavor of garlic is due to a phytonutrient called allicin.

The “stinking rose”  is a natural anti-fungal and anti-bacterial agent and has been used as far back as the time of Hippocrates as a medicine.

Recent research shows garlic benefits the cardiovascular system, promotes cellular health and aids in cancer prevention, is a potent anti-inflammatory agent and even helps to balance blood sugar.

Along with allicin, garlic also delivers phytonutrients including allicin, ajoene and sulfides.

Antioxidant Score (ORAC)=5,346

Selecting and Storing Garlic

Purchase firm, plump bulbs of garlic with dry, papery skins. Store fresh garlic in an open container in a cool, dark place for up to 8 weeks. Once a clove is broken from the bulb, the individual cloves will keep from 3 to 10 days.

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Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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