By now it’s common knowledge that garlic is food that can be used as medicine. Scientific studies show that this member of the allium family is:
- Hypocholesteroemic (lowers blood cholesterol)
Ancient peoples didn’t have the scientific data that we have today, but they wisely used garlic for a wide range of ailments, including preventing colds, bronchitis, and upper respiratory infections.
Today, garlic is most widely known for its effect on cardiovascular health; it reduces LDL and triglycerides and raises HDL.
BUT, one of the biggest problems with getting these desired healing benefits from garlic is that it is most effective when taken in raw form. Bleghhhhhhh!
People often complain of digestive distress and irritation in the gut, as well as nausea, when eating raw garlic. Not to mention, it can make your breath smell pretty bad.
So… how can we get this amazing healing plant into our body to do the best work without the irritation and stinkiness? It’s easy – just add it into a raw sauce.
Some of my favorite ways to get all of the healing benefits of this plant is to enjoy it in one of these delicious sauces:
When you take raw garlic in one of those traditional recipes it contains other culinary herbs that support the gut making it easier to digest, freshens the breath (nice bonus!), and gives you greater enjoyment when eating it.
I like to slather delicious herbed sauces on veggies, meats and poultry, eggs, pasta, potatoes, bread, or put a dollop in my beans and soups. There are so many ways to get this amazing healing food into your body where it can do the most good.
Do you want more practical tips on using food as medicine?
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 Medical Herbalism, by David Hoffmann, FNIMH, AHG, Healing Arts Press, 2003, Pg. 526.
 Rodale’s 21st Century Herbal, Michael J. Balick, Phd, Rodale 2014, Pg. 90
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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