Garlic is truly one of the most amazing superfoods! It contains more than 100 biologically useful chemicals that can do everything from lower cholesterol to fight off viruses. It is a great food to consume during flu season.
Here are a just a few reason to include garlic in your diet:
* It is a great antiviral and antifungal: Garlic has been used for centuries for its antibacterial and antiviral properties, but did you know that it can also prevent yeast infections? The chemical component of garlic (allicin) has been shown to prevent the growth of the candida albicans fungus in humans.
*It reduces cholesterol: The powerful antioxidant properties of garlic prevents free radical damage to the arterial lining and prevents the formation of scar tissue on the arteries. This stops the initiation of plaque build-up. Garlic has also been shown to reduce homocysteine levels in the blood. High levels of homocysteine are directly linked to high cholesterol levels and cardiovascular disease.
*It fights off the cold and flu with garlic: Garlic has the ability to boost your immune system by increasing the rate at which your natural killer cells are made. Natural killer cells are a fundamental part of our non-specific immunity. This means that these cells will kill off all invaders without the specific targeting that antibodies use to kill pathogens.
*It lowers your blood pressure naturally: Garlic has the ability to decrease platelet aggregation. This means that garlic doesn’t let your blood cells stick together, and allows them to move more freely through your system. Consider eating more garlic instead of Aspirin to lower blood pressure and increase circulation.
*It can help regulate blood sugar levels: The exact mechanisms by which this occurs are still under investigation, but consumption of garlic has been shown to have a regulatory effect on the blood sugar levels of type 2 diabetic patients. Combine this with its antioxidant properties and it’s the ultimate prevention food.
Immune-Boosting Caesar Salad
1 head organic Romaine lettuce, chopped
1 head purple endive, leaves separated
2 cups fresh pineapple, chopped into small pieces
10 gluten free flax crackers, broken into pieces (try Mary’s Gone Crackers)
1 tbsp. capers
Makes enough dressing for two to three salads so store leftovers in the fridge and consume quickly.
½ cup organic olive oil
2-3 cloves garlic
1 organic celery stalk, chopped fine
¼ cup water
2 tbsp. lemon juice
1 tbsp. wheat-free tamari
3 anchovy fillets
1 date (1 tsp. of honey works if dates are unavailable)
½ tsp. nutritional yeast (optional)
1. Wash and dry romaine hearts and endive leaves.
2. Chop pineapple and layer on top of the greens. Top with a light dusting of capers and crackers.
3. Using a blender, whip all the dressing ingredients together.
4. Top the salad with the dressing and enjoy.
|< Prev||Next >|