Garlic, a close relative to the onion and shallot, is one of the most common herbs used in cooking worldwide.  It is delicious, available year-round and inexpensive.  It also has a number of powerful health benefits.

Allicin, a compound found in raw garlic, has been shown to have several positive effects on your health including; antiviral, antibacterial, antifungal, antioxidant, anticancer effects and more.  Laboratory studies have found that it can knock out many common cold and flu viruses.  It’s antioxidant power can destroy free radicals that cause inflammation.

The key is to consume it raw.  Heat will damage this powerful compound.  A great way to consume raw garlic is in salad dressings and marinades.  

Make sure the garlic has been crushed or minced so it releases the allicin into the food.  Let it sit in the oil for about five minutes in order to fully release the allicin.   

Another way you could consume raw garlic is by swallowing a clove after biting down on it to release the allicin.  It’s assumed most would prefer a nice vinaigrette.  

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Here is a delicious and easy go-to salad dressing to get your daily dose of allicin.

Tarragon Vinaigrette

½ Cup organic cold pressed avocado oil

1 clove garlic minced

3 Tbsp white balsamic vinegar

T Tbsp fresh tarragon finely chopped

¼ tsp fine sea salt

¼ tsp fresh cracked pepper

½ tps honey

*Do not substitute this information for medical advice.  This is strictly informational only.  If you suspect you have the flu or other illness, contact your doctor right away.