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With the wintery weather approaching and the cold and flu season, too. It was time to make another large batch of fermented garlic in honey. It is a staple in our home, and we use it daily to boost our immune systems.
Below I'm sharing some information on the benefits of using "Fermented Garlic Honey" along with the Source if you would like to check it for yourself.
Immune System Support:
- Garlic contains allicin, which has antiviral and antibacterial properties, while raw honey provides enzymes and natural antibacterial activity. Together, fermentation enhances the bioavailability of these compounds, creating a synergistic blend that supports the body during cold and flu seasons.
Digestive and Gut Health:
- Fermentation modifies garlic, softening its pungency and promoting the growth of beneficial bacteria. This produces #probiotics that support the gut microbiome, while honey acts as a #prebiotic, feeding healthy gut bacteria. These effects can improve digestion, support nutrient absorption, and maintain gastrointestinal balance.
Heart and Circulatory Benefits:
- Garlic can improve circulation, lower cholesterol, and even help with blood pressure. Honey is rich in antioxidants which complements the garlic, contributing to cardiovascular health.
Anti-Inflammatory and Antioxidant Properties:
- Both garlic and honey contain compounds that reduce inflammation and oxidative stress in the body. Regular use may help ease mild inflammation-related issues, joint pain or even occasional brain fog, while also protecting cells from damage caused by free radicals.
Respiratory and Cold Relief:
- It can also help soothe sore throats and calm coughing by coating irritated tissues. Honey's soothing effects and garlic’s antimicrobial properties may ease symptoms when consumed during a cold.
Energy and Nutrient Support:
- Raw honey provides natural sugars, enzymes, and minerals, offering a gentle energy boost. Paired with the garlic, which may enhance circulation, this combination can help reduce fatigue without the crash associated with refined sugar.
Recipe:
This couldn't be more simply for anyone to do. Simple peel cloves of garlic or purchase already cleaned garlic from the grocery store, preferably organic. I grow my own so that is usually where my garlic comes from.
Secondly, using a clean jar, pour raw honey over the garlic cloves to fill the jar. I use fermenting tops to allow the gases to escape. Each morning, I simply open the jar and stir the cloves. Once the honey stops bubbling, the fermenting has finished. I let the honey continue to infuse for another few weeks before using it.
If you can, purchase the honey from your local beekeeper if you have one. I do, and it is less than a half mile from my home. I know his bees visit my yard to gather nectar from all the flowers I grow. The honeybee above is probably one of his enjoying my flowers. It is nice knowing that I assisted those bees to produce the honey I use. He has over 12 different hives, which is so awesome!
I hope you try #fermenting garlic and honey to assist your family throughout the coming months. I know that since we started doing so three years ago, neither my husband nor I have gotten sick and both of us always caught colds during the winter months. Just eat a clove and take a teaspoon of honey a few times a week or when you feel like you're coming down with something.
That is our testimony to you, and we both encourage you to consider doing so for your family too.
