The clinical therapeutic benefits of ingesting raw garlic are widely known, but the sharp taste inhibits our best intentions.
The fermentation process turns the garlic into a golden brown color and mellows the sharp taste into a sweet,chewy texture.
The fermentation process not only changes the taste of garlic, but also enhances the bioavailability of the many phytochemicals such as allicin, ajoene and quercetin.
These sulfur compounds and flavonoids are responsible for the therapeutic activity such as a cardiotonic, immune stimulant, effective for lung disorders ( bronchitis, asthma, whooping cough), assists in liver detoxing, and colds and flu.
It is highly effective for upper and lower respiratory dysfunction.
Ward off colds and flu… and maybe a few vampires too?
Garlic infused honey from Hilltop Herbals tastes quite delicious spread on toast with some melty brie cheese.
There is no clinical evidence of vampire disruption!!
Information submitted by:
Cheryl Karcher, Clinical Herbalist at Hilltop Herbals
Email: hilltopherbals@gmail.com
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