Unlock garlic's superpowers this winter: secrets to consuming it raw for heart and liver health

Heart health benefits

Allicin, a compound in garlic, plays a significant role in regulating blood sugar and aiding heart functions. Regular incorporation of garlic into your diet may help lower levels of fat and cholesterol in the blood.

Research suggests that raw garlic can aid in preventing the formation of atherosclerotic plaques. Additionally, garlic extracts have demonstrated the capacity to reduce deposits in the blood vessels by up to 80 percent in individuals with metabolic syndrome.

Liver protection

Garlic is a potent source of sulfur compounds with robust antioxidant activity. These properties can bolster the liver's detoxification processes and ward off liver damage.

Neurological support and anticancer effects

By lowering cholesterol and blood pressure levels and through its antioxidant and anti-inflammatory properties, garlic could potentially reduce the risk of neurodegenerative diseases.

Animal studies have confirmed that allicin in garlic exhibits potent anticancer activity.

Fighting infections

Garlic possesses antiviral, anti-inflammatory, and antifungal properties.

Experts stress that the health benefits are most potent when garlic is consumed raw. Even brief exposure to heat can deplete its anti-inflammatory properties! One of the best ways to utilize garlic is to add it raw to dishes or ferment it into a syrup - especially useful when battling a cold.

The joint fermentation of honey and garlic involves stirring raw, unpasteurized honey with whole cloves of garlic. This process makes use of the natural fermentative properties of honey to enhance its health benefits and refine its flavor.

Also, see: Forbidden pair. These products should never be combined

Use raw, unpasteurized honey and fresh garlic for fermentation. Experts recommend placing two or three peeled cloves of garlic into a jar and filling the rest with raw honey. It's critical to ensure the honey fully covers the garlic to create an oxygen-free environment that supports fermentation.

The jar should be sealed loosely and stored in a cool and dry place, and the lid should be slightly opened daily for a month to avoid pressure build-up during fermentation.

After four weeks, your fermented garlic mixture will be ready to consume! The garlic becomes soft and has a more mellow flavor, while the honey develops a richer, more complex taste. The fermentation process also further increases the bioactivity of certain ingredients in garlic. The resulting mixture is delicious spread on cheese, crackers, or vegetables.