The practice of soaking whole or crushed garlic cloves in water creates a potent infusion known as garlic water. This simple method allows the water to absorb the water-soluble sulfur compounds and essential minerals from the garlic, making them easier for the body to utilize.
Why Soak Garlic in Water
The power of this infusion lies in a compound called allicin. Allicin is created when garlic is crushed or sliced and allowed to sit. By soaking it in water, you create a delivery system for this and other bioactive compounds.
- Immune System Support: Garlic is a natural antimicrobial and antiviral. Drinking the water can help prime the immune system to better manage seasonal challenges.
- Cardiovascular Health: The compounds in garlic water help relax the blood vessels and may assist in maintaining healthy blood pressure levels by promoting better circulation.
- Detoxification: Garlic contains selenium and sulfur, which help the liver produce enzymes responsible for filtering toxins from the bloodstream.
- Digestive Balance: Regular intake can help balance the microbiome by inhibiting the overgrowth of unfavorable bacteria in the digestive tract.
Vitalizing Garlic Infusion
For the most effective results, use fresh, organic garlic cloves that are firm to the touch.
Ingredients
- 5 cloves of fresh organic garlic
- 1 pint (approx. 500ml) of filtered water
- 1 wide-mouth glass jar with a lid
Instructions
- Prepare the Garlic: Peel the 5 cloves of garlic. To activate the allicin, gently crush each clove with the flat side of a knife or slice them in half. Let them sit for 10 minutes before adding them to the water.
- Combine: Place the prepared garlic cloves into the bottom of the glass jar.
- Soak: Fill the jar with room-temperature filtered water. Secure the lid tightly.
- Infuse: Let the jar sit in a cool, dark place for at least 12 to 24 hours. This allows the water to draw out the sulfur compounds and minerals.
- Consume: Drink a small glass (about 100ml) of the water on an empty stomach in the morning. You can keep the jar in the refrigerator for up to 3 days, adding more water as you use it, or replacing the garlic after the third day.
Tip: If the flavor is too pungent, you can add a sprig of fresh parsley or a slice of lemon to the jar. The chlorophyll in parsley is excellent at neutralizing the strong aroma of garlic.
