“And scorn not garlic like some that think it only maketh men wink and drink and stink.”
Sir John Harrington 1609
A member of the gregarious lily family but, unlike its flowery relations with their outward displays of ravishing color, this very plain-looking root is all about inner beauty. Garlic is the oldest cultivated plant in the world, and its hidden qualities have been recognized for longer than the written word. Five-thousand-year-old Sanskrit writings document employing garlic for medical use. The Chinese have been using it in medicines for over three thousand years. Some of the greatest names in history, such as Hippocrates, Aristotle, and Pliny, write about the therapeutic magic of garlic. Such was its mystic power that it was even believed to ward off vampires. Try doing that with a handful of pretty lilies.
The Healing Powers and Health Benefits of Garlic Juice
Stimulates Digestive Enzymes
Lowers Cholesterol Levels
Lowers Risk of Blood Clots
Garlic Juice Nutrition
Garlic is an excellent source of vitamin B6, and a good source of selenium, manganese, and vitamin C. Minerals include calcium, phosphorous, iron, copper and potassium. Just 149 calories contains a surprising 6.4 grams of protein.
Nutrition Facts
Garlic Juice is an excellent source of:
Garlic Juice is a good source of:
- Vitamin C
- Selenium
- Manganese
- Phosphorus
- Iron
- Copper
- Potassium
Phytochemicals & Antioxidants in Garlic Juice
Now we enter the world of facts and research. There are entire books written about the curative abilities of garlic, starting with garlic's famous vampire-repellent smell, which comes from allicin, a phytochemical that is actually produced by crushing or chopping the garlic. Much of garlic’s health benefits are attributed to allicin, including protecting against atherosclerosis, speeding healing, lowering bad cholesterol while increasing good cholesterol, and lowering blood pressure, to mention a few. Garlic is so effective as an antibacterial agent that Russian physicians used it to cure infections, and it was dubbed “Russian penicillin.”
Garlic inhibits bacterial growth and fungus. It also helps with an overgrowth of yeast in the body and is used in treating candida. Do not use odorless garlic pills. If they don't smell, your body can't tell.
At the National Cancer Institute, research is showing great promise that garlic extract reduces the proliferation of cancer cells and attacks abnormal cells. A women’s health study in Iowa has found that women who consumed garlic just once a week had a 32 percent lower risk of contracting colon cancer.
These are just a few examples of countless studies showing the curative power of garlic.
Preparing for Juicing
Always start with juicing your garlic, pushing it through with an apple. By the time you are done juicing, any volatile oil residue will be cleaned out, avoiding that hint of garlic in your next batch of cantaloupe juice. Simply break off a clove or three and throw into the hopper.
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Garlic Juice Tips
The curative talents of garlic are at their peak when eaten raw, and even better when juiced. Unfortunately, so is the smell. A tip to reduce the bad breath effect without compromising quality is to wrap your cloves in a nest of greens like spinach, or better still, parsley, then throw into the juicer. The chlorophyll binds to the smell, so this important key to your radiant health won’t compromise your social networking.
Picking Perfect Produce
Garlic is available and affordable all year around. Look for firm, plump whole bulbs with no discoloration.
Storing Your Produce
Will keep on counter, unwrapped, for one to four weeks. Check to make sure cloves are firm, and remove any that have begun to soften. If turned color with mold, throw out.
Taste Combos
The first time I threw a clove of garlic into my juicer, I found the mildly biting taste an unpleasant addition to a veggie juice combination I had grown to love (carrot, apple, celery, red pepper, lemon, and spinach). But once I discovered the incredible attributes within this little clove, I was determined to get used to the added taste. It didn’t take long before I was tossing in three cloves, and today I cannot imagine my veggie juice without it. I have grown to love the taste. It was kind of like black olives or pickles. The first time I tried them I could not imagine ever liking the taste. Now they’re downright addictive. Unlike olives or pickles, it’s worth acquiring a taste for this magical little root, and hopefully your spouse will too.
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If you are interested in anti-aging, detoxifying, and maintaining radiant health, or discovering what type of juice will heal and protect from just about every ailment, then this is book for you. In an easy, fun read, Ron provides detailed nutritional information about all of the common fruits and veggies in your supermarket, plus 20 years of personal juicing tips. Everything you need to know about juicing in one book! (Available in PDF & Kindle formats)
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