Herbs and spices are among the healthiest, most nutrient-dense foods available. They’re really a “secret weapon” that just about everyone can take advantage of, regardless of your budget. Not only are they generally inexpensive to buy, they’re even less expensive if you grow them yourself. Garlic in particular has long been hailed for its healing powers, especially against infectious diseases like cold and flu.
The Many Medicinal Properties of Garlic
Research confirms fresh garlic has potent immune-boosting, antibacterial, antiviral and antifungal effects. Historically, garlic has been widely used in medicine1 for circulatory and lung ailments, and modern research backs the wisdom of many of these historical claims — and more. For example, studies show that regular consumption of (primarily raw) garlic:
- May be effective against drug-resistant bacteria, including MRSA
- Reduces risk for heart disease,2 including heart attack3 and stroke
- Helps normalize your cholesterol4 and blood pressure
- Helps protects against cancer,5,6 including brain,7 lung8 and prostate9 cancer
- Reduces your risk of osteoarthritis10
Many of its therapeutic effects comes from sulfur-containing compounds such as allicin, which also give garlic its characteristic smell. As allicin is digested, it produces sulfenic acid,11 a compound that reacts with dangerous free radicals faster than any other known compound. Other health-promoting compounds include oligosaccharides, arginine-rich proteins, selenium and flavonoids.12
Garlic must be fresh to give you optimal health benefits, though. The fresh clove must be crushed or chopped to stimulate the release of an enzyme called alliinase, which in turn catalyzes the formation of allicin.13 Allicin in turn rapidly breaks down to form a number of different organosulfur compounds. So, to activate garlic’s medicinal properties, compress a fresh clove with a spoon prior to swallowing it, or put it through your juicer to add to your vegetable juice.
A single medium size clove or two is usually sufficient, and is well-tolerated by most people. Allicin is destroyed within one hour of smashing the garlic, so garlic pills are virtually worthless. You also won’t reap all the health benefits garlic has to offer if you use jarred, powdered or dried versions.
For these reasons, growing your own garlic is a simple and inexpensive way to ensure you have a supply of medicinal garlic on hand — not to mention garlic is one of the most popular flavor additions to a wide array of dishes. In short, you really cannot go wrong growing garlic in your garden.
Selecting an Appropriate Garlic Variety
For a successful crop, keep your local climate in mind. You might also try a couple of different varieties for different flavors. For example, elephant garlic has a milder flavor than you might be used to. Garlic can be divided into two main classes or types:
•Softneck garlic is ideal if you live in an area where winters are mild. Softneck varieties are also best if you want to create garlic braids. Popular varieties include:
•Hardneck varieties are better in colder areas. Some of the most popular varieties include:
Planting and Harvesting Guidelines
Garlic is planted in the fall and harvested the following summer. The featured video might confuse you if you live in the U.S. or Europe, because it mentions planting in what we would consider summer months and harvesting in the middle of winter. This is because the film is based in Australia, where the seasons are transposed, and the shortest day of the year is June 21. Here are some general planting guidelines to consider:14
- For the biggest bulbs, plant your cloves in the fall after the first frost. If you don’t mind smaller bulbs, you can also plant them in late winter, once the soil has thawed
- Select a sunny spot in your garden and use well-draining fertile soil with a neutral pH (6.5 to 7.0 is best). Loosen the soil at least 1 foot deep and mix in a 1-inch layer of organic compost. If your soil is too acidic, add in a small amount of wood ash
- Right before planting, select a fresh, healthy bulb and break free the individual cloves. With the papery skin still intact, soak the clove in water with a tablespoon of baking soda and a tablespoon of liquid seaweed for two hours. Soaking is optional, but it helps prevent fungal disease and encourages healthy growth
- Poke a hole, about 3 to 4 inches deep, and place the clove in the hole, pointed end up. Space each clove about 6 to 8 inches apart and cover with soil
- Cover the plantings with 3 to 8 inches of mulch or hay
That’s all there’s to it! What could be easier? In four to six weeks, you’ll start seeing shoots poking through the mulch and your garlic will be ready for harvest in early to midsummer, once the soil is dry and one-third of the leaves have withered and turned pale. To harvest, carefully loosen the soil with a digging fork, then pull up the plant. The bulbs can bruise easily when first taken out of the ground, so treat them gently.
Place the entire plant, with bulbs attached, in a warm, dry, airy spot for about one week. At that point, brush off any stuck-on soil from the bulbs, but leave on the papery outer layer, and snip the roots, leaving about one-half inch. Wait one more week, then clip off the stems. If you planted a softneck variety, you can now go ahead and braid them together if you like.
Pest and Disease Control
Garlic has few serious adversaries, but you still need to keep an eye out for potential threats that might ruin your crop, such as:
- Onion thrips, which can be identified by the pale grooves they create in the plant’s leaves. Fortunately, it has many natural predators. Thrips thrive in weedy areas, so mowing and weeding around the garlic plants will also discourage them. Should you find them, place some sticky traps next to the plant. A more serious infestation can be treated using a biological pesticide containing spinosad
- Onion root maggots can become a problem if you plant onion family crops in the same place over multiple seasons, so it’s best to rotate your plantings. Diatomaceous earth can be sprinkled around the plant in late spring, which is when the females lay most of their eggs
- Root rot diseases such as fusarium are preventable by making sure the soil drains well, and by using caution during weeding to avoid damaging the roots of the plant
How to Store and Extend Shelf Life of Your Garlic
Leaving the outer wrapping will inhibit sprouting and prevent rotting, allowing you to store the garlic longer. As a general rule, hardneck varieties will stay fresh for four to six months if stored in a cool, dry place. Softneck varities can be stored for up to eight months or longer. For even more extended storage, you can process it in various ways:
•Dehydrating — Using a dehydrator (not your oven, as heat will damage beneficial compounds) will stop the loss of moisture that naturally occurs as soon as you harvest the garlic. As moisture is lost, it gets hotter and more pungent. Dehydrating it will stop this process, preserving the garlic at whatever level of flavor it currently has.
To dehydrate garlic, make sure the cloves are firm and clean. Slice them evenly and dehydrate at 110 to 116 degrees F until completely dry. Drying time will depend on the thickness of the slices. The thinner they are, the quicker they dry. A food processor with a feed tube attachment can be helpful for creating slices of even thickness.
Store in a tightly sealed container with a desiccant to soak up any moisture. The chips can then be used in an adjustable grinder, or chopped and used in soups, chili and roasts, for example.
•Pickling — While pickling will extend the usefulness of the garlic more or less indefinitely, it does alter the nature of the compounds in the garlic, neutralizing some and creating others. Hence, pickled garlic has different medicinal qualities than raw.
As explained by Enon Valley Garlic Company:15 “The acid in vinegar neutralizes the alliinase and slowly breaks down the rest of the cloves into odorless, water-soluble compounds that circulate via the bloodstream, mostly S-allyl cysteine (SAC), the active ingredient in Kyolic brand of aged garlic extract.
Kyolic has many studies demonstrating that SAC lowers cholesterol, blood pressure and sugar levels as well as inhibiting platelet aggregation. While SAC may have some anti-tumor properties, the odorous sulfides have far greater anticancer properties … [T]he longer you leave the garlic in the vinegar, the more SAC is formed — for two to three years; It just gets better with age.”
To pickle your garlic, clean it as you would if you were eating it raw and place in a sterile glass jar. Cover the cloves completely with 5 percent vinegar (white vinegar, apple cider vinegar or live mother vinegar). Cap with a lid and refrigerate for at least two months. Again, the longer you leave it, the better. Both the garlic cloves and the vinegar solution can be consumed, and will have the same medicinal qualities.
•Preserving — The process of preservation is similar to pickling, but will not extend shelf life for years on end. You can, however, get at least a year out of it if it’s stored in the refrigerator. Prepare the garlic as described under pickling, but instead of using full-strength vinegar, simply cover the cloves with distilled water and add 1 tablespoon of vinegar per quart of water. You can use more, but not less vinegar than this. By lowering the pH, spoilage is prevented.
•Freezing — Yes, garlic can also be frozen for up to three years, but it’s uncertain as to whether it’s best to freeze it whole, or chop or crush it first. Enon Valley recommends crushing or chopping the garlic and then waiting five to 20 minutes before freezing it to optimize the possibility of having the allicin and sulfide formation occur upon thawing.
Be sure to save some of the bulbs for next year’s planting as well. As noted by Mother Earth News:16
“Many garlic varieties fine-tune their growth patterns to the climate in which they are grown, so planting cloves from bulbs you grew yourself can save money and also result in a strain that is especially well-suited to the conditions in your garden. As you harvest and cure your crop, set aside the biggest and best bulbs as your ‘seed’ stock.
One pound of cured bulbs will break into about 50 individual cloves, which is enough to plant a 25-foot-long double row. If allowed to flower, some varieties produce fleshy bulbils (little bulbs) atop the flower stalk. Elephant garlic often develops elliptical, hard-shelled corms underground outside the main bulbs.
Garlic bulbils and corms can both be replanted. The first year after planting, bulbils and corms will grow into small plants that can be harvested as scallion-like ‘green garlic’ in late spring, just before the roots swell. If left unharvested, bulbils and corms develop into full-size bulbs in two to three years.”
Should you be dissatisfied with your crop, don’t use it for replanting. Instead, experiment with other varieties to find the one that responds best to your climate and soil conditions.
11 pounds in 22 days?
Is it REALLY possible to lose 11 lbs. of fat in 22 days? Actually yes… BUT only when you’re a level 4 fat burner. Unfortunately, most people are stuck as level 1 fat burners. So, how do you become a level 4 fat burner to lose up to 11 lbs. in 22 days? Simply eat these foods daily:
In April, 2009, researchers stunned the medical community when they reported chronic inflammation as the root cause of several major diseases.
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To begin, I apologize for the dark nature of today's email.
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Imagine a rotting corpse draped over your body from head to toe...
...suffocating tissue, restricting blood flow, damaging joints and infecting your healthy cells.
Shockingly, that nightmare is a reality for most:
64% of women and 74% of men carry too much body fat according to the National Institutes of Health.
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I bet you can’t guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat.
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d) Hip Flexors
Take the quiz above and see if you got the correct answer!
P.S. Make sure you check out the next page to get to know the 10 simple moves that will bring vitality back into your life!
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Is Bread Really the Staff of Life… or the Stuff of Disease?
For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: “Give us this day our daily bread…” The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”
Of course, there are some who disagree…
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it…
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
- Is it the perfect poison… or an essential daily food?
- Is “gluten-free” bread better for you than regular bread?
- And can you still eat bread… while maintaining a lean body and optimal health?
The answers to these questions may surprise you!
Be sure to read #5 – the biggest surprise of all!
Recently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.
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You probably know most of us eat too much processed food. What you may not know is that it’s full of toxic chemicals and substandard, dirt-cheap ingredients designed to make you eat more…and force you to gain weight.
Here’s how it works.
“That stuff is just a lot of calories your body can’t use,” Liz told me, “Some are poison. And all these foods are stripped of the anti-oxidants and anti-inflammatories that help your body detox. The result? Your body expends huge amounts of calories to eliminate some toxins—the rest, it stores in your fat to protect you. This is why most people are hungry all the time. They’re not getting energy they need.”
“So… what’s going on with me? Why am I losing weight but not going hungry?”
Liz paused, then dropped the bombshell.
Your body is designed to burn fat. You just have to let it.
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What good is a fat reserve if you can’t burn it?
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- Which calories help you lose weight…and which ones help you gain it…
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Sponsored Health Resources
In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a “red” smoothie? If not, check out this story…
2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
3) This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
4) I thought it was virtually impossible for a website to be able to tell me anything even a little bit insightful after only submitting my name and date of birth... I was wrong!
5) Turmeric is amazing. The problem is - It's hard to absorb!
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.
Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.