Garlic fights colds and flus
Garlic has a compound called allicin which has many health and medicinal uses. It has been used to fight colds and flus and in one 12-week study, it reduced the number of colds by 63% compared with the placebo.1
Garlic can lower blood pressure
Lowering blood pressure is another benefit of garlic. You have to consume about four cloves a day to achieve the most dramatic results, but there is a lot of research supporting garlic having a significant impact on reducing blood pressure in people who have hypertension.2,3,4 Research shows that aged garlic is best and although there haven’t been any studies on fermented garlic, the process of fermentation increases the bioavailability of nutrients, making it an effective way to consume any type of cultured food. Cultured foods are predigested, loaded with enzymes, and the vitamins often increase, allowing the body to digest and use the nutrients with ease and efficiency.
Garlic can lower harmful cholesterol
Garlic can lower LDL cholesterol. All cultured foods help to lower harmful cholesterol through the magic of microbes. When you have lots of healthy microbes in your body, they will consume cholesterol as a food source, thereby naturally lowering harmful cholesterol throughout the body. Having fermented garlic would be a win-win situation.5,6,7
Garlic can detox you from heavy metals
Garlic has sulfur compounds that have been shown to protect against damage from heavy metal toxicity. A study was done on employees of a car battery plant where they were exposed to excessive amounts of lead. Garlic reduced the lead levels in the blood by 19%. It also reduced many signs of high toxicity including headaches and blood pressure issues.8
Many ways to enjoy garlic
There are certainly many ways to enjoy garlic, but having a jar of fermented garlic in your fridge is easy and convenient to use. You can use this in so many ways, and it is even great to hand on hand for heated recipes. Fermented garlic will last for several months in your fridge and while heating the garlic will kill the probiotics, it is still a great alternative to use instead of canned or vinegar garlics, as it has no preservatives and you will get more benefits from the garlic staying fresh for longer. I make a huge batch of fermented garlic and use this for just about everything!
One thing to note is that when you make fermented garlic, it becomes REALLY spicy! However, we’ve noticed that over time (several months) the spiciness will eventually go away. So if you like super spicy garlic, I encourage you to eat it sooner rather than later.
18 ways you can use Fermented Garlic
You can throw a clove or two in your food processor or blender while making dressings, or you can use the brine/juice of the garlic! This will add loads of probiotics and prebiotics into your salad.
Heating will kill the probiotics, but you will still get the prebiotic benefits of the fermented garlic, and it is nice to have it already peeled and preserved in your fridge. Add a spoonful of cultured veggies on top of your stir fry for extra probiotics! Check out my book Cultured Food for Health for a good stir fry recipe.
If you see a small blip of a staph infection or ring worm, you can use this fermented garlic (or juice) topically and cover with a bandaid. It works wonders!
If you are feeling a cold coming on and are in desperate need to knock it out, be brave and do a shot or a tablespoon of the fermented garlic juice. Just juice a few cloves. Your breath will not be pleasant, but this works great.
I personally am not a raw garlic snacker, but many of you have shared with me that you or your kids or grandkids love snacking on this fermented garlic!
If you don't have time to make a fully fermented bruschetta you can do the next best thing, by mixing in some fermented garlic to chopped tomatoes, fresh basil, and a splash of balsamic vinegar. You will still be getting some powerful probiotics and prebiotics even if the tomatoes aren't fermented.
You can make a quick probiotic salsa by using fermented garlic with fresh tomatoes and cilantro, ready to serve immediately!
This is a great substitute for mashed potatoes. It easy to make, and kids and adults will love it!
Who doesn't love hummus? This is one of my favorite snacks in the summertime. Serve with fresh cucumbers and carrot sticks.
This yummy pesto is made with pistachio and kefir. it is so good you'll want to eat it with a spoon. I've done this many times!
It's loaded with veggies and tons of probiotics. It's filling, and people love the bright colors and delicious flavors that make this unique probiotic salad.
Originally, all ketchups were fermented. Nowadays they're made with vinegars and preservatives. This ketchup is fermented, fun and easy to make, and probiotic too!
18. Kefir Caesar Salad (New member recipe)
This has a crazy good dressing made with kefir, and fermented garlic. It's such an easy salad to make, and Caesar salad is popular with just about everybody. It tastes wonderful and the dressing is better than store bought salad dressings.
- Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey.
- Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: a randomised controlled trial.
- Effects of Allium sativum (garlic) on systolic and diastolic blood pressure in patients with essential hypertension.
- Garlic supplementation prevents oxidative DNA damage in essential hypertension.
- Garlic as a lipid lowering agent--a meta-analysis.
- Aged garlic extract improves adiponectin levels in subjects with metabolic syndrome: a double-blind, placebo-controlled, randomized, crossover study.
- Effects of anethum graveolens and garlic on lipid profile in hyperlipidemic patients.
- Comparison of therapeutic effects of garlic and d-Penicillamine in patients with chronic occupational lead poisoning.