Did you know that raw garlic ‘can halve the risk of lung cancer’? Research suggests that consuming raw garlic twice a week can nearly halve the risk of lung cancer, even reducing the danger for smokers… And that is not the only thing it is good for!
Ok, I admit it. It took me a LONG time to get my head around the idea of juicing garlic. I’d heard all kinds of horror stories, not just about the taste, but also how it was impossible to get the smell out of your juicer.
It is January 2013. I am in Whole Foods Market in Orlando, Florida after a long haul flight from the UK and desperate for a juice.
My wife is feeling like she has a cold coming on following the flight and in a few days we are both running in the Disney 5k.
Something on the menu grabs our attention… ‘Kung Flu Fighter’
If we have any kind of illness building, this is the juice for us.
One of the ingredients is garlic and boy can we taste it.
The good news is that any mild symptoms we were starting to experience rapidly went away. The bad news is the taste lingered for days and put us both off ever juicing garlic again.
I say again… This year something changed.
I’ve read lots of great things about garlic over the years.
Studies have shown that garlic may do a lot more than helping to ward off the common cold. It is believed to fight help stomach bugs, impotence, hospital superbugs and malaria. It is also shown to lower the risk of heart disease, strokes and cancer.
All of the made me eat garlic regularly, but no way was it getting in my juicer – until it did.
I’m often experimenting in the kitchen and coming up with new recipes. I also love to try things that others suggest to me. This year that has resulted in me juicing spring onions (great in savoury recipes) and garlic.
I’ve found that with the right combination of ingredients garlic really add to the flavour of a juice, as well as boosting its health benefits.
For example, at my retreat in Turkey we offer a liver flush juice with orange, lemon, garlic, ginger, cayenne pepper and a little cold pressed oil. It has a nice little kick to it and all the guests loved it.
I’ve also discovered that in a masticating juicer (like the Optimum 600) the smell of the garlic disappears with normal cleaning (I think the issue with centrifugal juicers is getting it out of the mesh…)
So after years of avoiding garlic juice, I love it. In fact, I think I might head to the kitchen and juice some right now.
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