Nurture by nature: Raw garlic

Thursday, February 26, 2009

Using garlic is a simple way to spice up an Italian dish, but it can also tame the common cold.

Garlic is anti-bacterial, anti-viral, anti-septic, anti-parasitic, anti-fungal and has also been proven to lower the risk of heart disease. This natural remedy has been used as both food and medicine in many cultures for thousands of years, dating back to Ancient Egypt.

Photo by Megan Weltner

Spice of life: Eating raw garlic is a natural way to fight the common cold, but be cautioned about the spice’s potentially bad breath-causing qualities.

A common misconception is that cooked garlic also has these medicinal qualities. This is not the case. Once garlic is cooked, it loses all disease-fighting qualities. To make the raw garlic a little easier to handle, Lowen Millspaugh, assistant wellness manager at the Community Mercantile, recommends eating it with food, such as chopped up on a salad.

However, one may want to take caution when thinking about using such a remedy. “I’m not going to lie. It makes your breath stink and maybe even your pores,” Millspaugh says. Millspaugh says the taste of the garlic will stay with you for days and even weeks. If bad breath is on the mind, deodorized garlic capsules should satisfy your appetite.

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