Nutritionist Rhian Stephenson in the UK said in an interview with Vogue magazine: When garlic is fermented, its benefits increase many times over.
According to the US National Library of Medicine, honey has been scientifically proven to have antioxidant, antibacterial, anti-inflammatory, anti-proliferative, anti-cancer and anti-metastatic properties. In particular, it has long been known for its cough-relieving and throat-soothing properties.
Combining honey and garlic will increase the benefits many times over.
Garlic itself - when chopped or crushed - produces sulfur compounds such as alliin, which enhances the response of white blood cells to fight disease, along with diallyl disulfide and s-allyl cysteine, which have antiviral, anti-inflammatory and antifungal effects.
Dr Raj Arora, a general practitioner working in India, says garlic, whether eaten raw, as a supplement or fermented, has been shown to boost the immune system, helping to prevent or reduce the severity of illnesses, including the common cold.
In addition to the healing properties of raw honey and garlic, you also benefit from a natural probiotic food, which is great for gut health, adds Dr. Arora.
Honey has long been known for its cough-relieving and throat-soothing properties.
How to make honey pickled garlic
Nutritionist McKenzie Wheeler (USA) gives instructions on how to do it as follows:
Place peeled, sliced or crushed garlic in a clean, dry glass jar.
Pour raw honey over the garlic so that it is completely covered with honey. Typically, the ratio is 15g garlic to 100ml honey.
Close the jar tightly and store in a cool, dry place.
After 3 days, start opening the jar every day to let the gas out, then close the lid again. If you see small bubbles in the honey, it means the garlic has started to ferment.
After about 3 - 4 weeks, you can use 1 tablespoon of honey (15 - 20 ml) per day, according to Healthline .
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