Although medicine is constantly evolving, people increasingly believe in nature. Antibiotics and other drugs are not always effective, because bacteria and viruses from day to day are more and more resistant.
What is good with garlic is that it is not affected by the mutations of the new viruses – it successfully fights all the “challenges”. This happens because the chemical allicin, lowers the cholesterol and blood pressure and prevents blockage of blood vessels.
.jpg "Miracle Healing Soup,100 Times More Efficient Than Any Antibiotic")
The pharmaceutical and health care industries have massively over-prescribed antibiotics, which has lessened their effectiveness and even created antibiotic resistant diseases. With that being said, more and more people are rapidly turning back to nature to find remedies for their health problems. The winter Norovirus, also know as the the winter vomiting bug, got a lot of attention in early 2014. Symptoms include vomiting, diarrhea, fever, stomach cramps, and headaches.
The interesting thing about garlic, is that new and mutated viruses/infections, which cannot be treated with traditional antibiotics, are still effected by the garlic. The reason behind garlic’s amazing antibiotic properties is a chemical called allicin, found within the cloves. A study preformed by Washington University has shown that garlic is 100 times more effective than 2 most popular antibiotics on the market.
Ingredients
50 cloves of organic garlic (5 garlic bulbs) cleaned and peeled
2 tablespoons of olive oil
2 tablespoons of butter
2 large bulbs of red onion, diced
1 tablespoon fresh cut thyme
6 cups (250ml) of chicken broth
fresh or dried herbs for taste (parsley, bay leaves, whatever you prefer!)
3 cups of stale bread, cubed or crushed
1 cup of sour cream
Preheat the oven to 350°F (180°C). While the oven warms up, chop off the heads of the garlic bulbs, spread the cloves out on some foil, drizzle in olive oil, and wrap them in the foil. Place the foil wrapped garlic in a pan, and place them in the oven to cook for about 90 minutes. Give them some time to cool once they’re done. Next, mix 2 tablespoons of olive oil and 2 tablespoons of butter in a soup pot, over medium heat. Place the diced red onion in the mixture, cook for 10 minutes, stirring frequently.
