Garlic is a real food
If you consume garlic regularly, you reduce the risk of colds by 70%, and garlic is a strong anti-bacterial, according to a study conducted by the University of Washington, which showed that it is more effective than antibiotics. In order to be able to benefit from its active substance, “Alicillin,” Dr. Valerie Koster, who co-authored the book “Secrets of Good Immunity,” recommends crushing garlic and leaving it at room temperature for at least half an hour before cooking. She also recommends using black garlic in making some pickles. And eat it with a slice of bread following adding vinegar sauce and olive oil.
