Why can fermented garlic and honey prevent colds?
Garlic is known for its antioxidant and anti-inflammatory properties and is used as a natural antibiotic. According to the Cochrane Database of Systematic Reviews, participants who took garlic daily had fewer colds than those who took a placebo. Because of its antibacterial and antiviral properties, garlic is recognized for its ability to help treat colds and coughs.
Honey, on the other hand, has also been used as a medicine for centuries. A study in the journal BMJ Evidence-Based Medicine found that, in addition to soothing sore throats and coughs, honey can relieve symptoms of upper respiratory tract infections such as colds. The phytochemicals and anti-inflammatory, antibacterial, and antioxidant properties of honey are beneficial in improving symptoms such as nasal congestion, sore throat, and cough.
How to make fermented garlic honey to prevent colds
Ingredient:
300 grams fresh garlic cloves
Raw honey
Making:
Peel and chop the garlic cloves.
Add minced garlic to the jar.
Pour raw honey over garlic until the honey covers the garlic cloves. Leave a little space at the top.
Stir the mixture gently to ensure the garlic is evenly coated with honey.
Cover the jar and leave at room temperature for 3 - 4 weeks, this allows the garlic to ferment.
Every day, open the jar lid for a short time to release accumulated substances and gases.
After fermentation, store the jar in the refrigerator.
To use fermented garlic honey, start with a small amount of about 1 teaspoon (5ml), to assess your tolerance and reaction. You can use it directly by swallowing the mixture without chewing the garlic. Alternatively, add fermented honey to tea, warm water or salad dressing.
