Fermented Garlic: How To Make & Benefits with Lisa Fischer скачать в хорошем качестве

Fermented Garlic: How To Make & Benefits with Lisa Fischer

We continue our journey into the health benefits of garlic by showing you how to ferment it in honey. Our good friend Lisa Gibson Fischer shows us how. All the items you need to make it can be found right here at the market!!! ### Often there is a lot of wisdom in ancient healing traditions. Science is now understanding the reason, but maybe we don’t have to know why. Because it just works. One such remedy is the use of garlic. Garlic is a powerful tool in the home “farmacy.” The bulb contains essential minerals like calcium, magnesium, and selenium. I’m a massive fan of eating garlic, but two ways seem to take it to another level. A potent compound called allicin has been shown to fight cancer, lower cholesterol, blood pressure and blood sugar. I am incredibly excited about the antibacterial aspect, even to the point of helping with H. pylori.[1] This bacteria lives in stomach acid and is very hard to kill. I believe it’s a quiet epidemic that is known to lead to ulcers and even cancer. However, I think it is much more than that, and am actively expanding my understanding to share. The takeaway is that garlic containing allicin is very powerful. Allicin is a compound that can quickly lose through cooking, crushing, and processing. So how do we keep the powerful compound or even make it better? The first way is an ancient technique of combining two of the oldest health foods. Honey and garlic. Simply covering garlic with unprocessed raw honey and allowing it to ferment protects the allicin and produces a super medicine many swear by. There are many compounds, minerals, enzymes, and the like that boost the immune system to fight viruses, bacteria and even cancer. The process makes the honey more runny, not as thick or viscous as raw and mellows the garlic to the point it can be eaten right out of the jar. Taking a spoonful of the fermented honey with a clove before bed is even said to help with sleep. Another super method is through black garlic! We now know allicin is impressive but can you believe this process converts it into an even more potent antioxidant called SAC [2] The process takes fresh garlic and heats it up in a humidity-controlled way between 140 to 190 °F for up to 90 days. This is a type of fermentation, not cooking. I enjoy black garlic and fermented honey and garlic regularly, if not daily, during the cooler months of flu season. ### Located just outside of North Little Rock, Arkansas, Me & McGee Market provides an outlet for local farmers and producers. In a relaxing environment, Arkansas products can be found such as meats such as grass-fed beef, buffalo, pork, lamb and poultry. As well as, plants, eggs, honey, fresh produce, spices, jams and jellies! An extension of these farmers and artisans, we cherish the retail responsibility of our partnerships, especially interacting and connecting with customers. Visit Their Website: https://meandmcgeemarket.com/ Follow on Social Media:   / meandmcgeemarket     / me_and_mcgee_market