Home made cold and flu strategy

Fermented Garlic Honey

I could do a whole blog on just garlic alone. It has tons of health benefits:

Antibiotic properties.

Expectorant, reduces phlegm.

Increase body temp/ sweating, detox function. Note: your body will raise it's temperature to kill pathogens that it has become infected with such as viruses and bacteria.

Lowers blood pressure.

Reduces blood clotting.

Reduces cholesterol.

Anti-diabetic, lowers blood sugar.

Expels parasites.

It's applications are many: Acne and boils

Athlete's foot

Colds and flus

Cold sores

Coughs and bronchitis

Digestive infections

Earache

Fungal infections

High blood pressure

Urinary infections

One of the most common and effective uses is for relief from colds and flus.

It is antimicrobial, so will kill the cooties. It will help raise body temperature to kill off pathogens. It will help reduce mucus. It will help boost the functioning of the immune system. It contains vitamins A, B, C and E. So quite the powerhouse.

Let's keep going: Honey: antimicrobial

Tumeric: powerful antioxidant and anti-inflammatory

Black pepper: synergistically works with tumeric to activate it's action in the body.

Lemon: a squeeze of lemon juice or a slice or two. Lemon had lots of vitamins to boost your immune system and the acidity necessary for the fermentation.

You can also add ginger which will also settle the stomach and increase body temperature.

Directions:

Separate and peel garlic cloves. Keep whole or chop.

Place it into a clean glass jar.

Add your tumeric, black pepper, lemon and ginger (if using). Pour raw honey over until fully covered. Roll the jar around to make sure everything is well coated.

Store in a cabinet away from heat and direct light. Use parchment and screwed lid to cover. Don't seal the jar with the cover because gases will be released and need to be able to escape.

For the first couple of weeks, roll the jar around every other day to keep garlic coated.

After a month you can seal it with the lid of the jar.

Over time the flavor will continue to deepen and the honey will become more liquid in consistency.

This can be kept in the cabinet at room temperature away from direct light. Make sure the garlic remains submerged.

This will last 1-2 years if prepared properly. If there are any signs of mold or anything looks "off", discard.

When ready to use: Take a tsp 3x a day my mouth, or you can mix a tsp into half a cup of hot water and drink.