Plenty of researches proof the cardiovascular benefits of garlic. Further more, most of the researches in garlic and its cardiovascular effect has been conducted on this aged garlic extract along garlic powder and garlic oil. All these benefits are are factual. Garlic is shown to be beneficial for blood cell and blood vessel protection from inflammatory and oxidative stress. Damage to blood vessel linings by highly reactive oxygen molecules is a key factor for increasing our risk of cardiovascular problems, including heart attack and atherosclerosis. Oxidative damage also leads to unwanted inflammation, and it is this combination of unwanted inflammation and oxidative stress that puts our blood vessels at risk of unwanted plaque formation and clogging. Garlic's unique set of sulfur-containing compounds help protect you against both possibilities—oxidative stress and unwanted inflammation.
My only concern is when others can smell... or when I can smell garlic on others. Especially in the GYM. It's a torture! Yet, to enjoy its benefits on the blood pressure e.g., we should eat about 4 raw cloves a day. I eat it only when I know I wont give a class the day next, which leads me to an amount that would not protect me from much of future health problems.
I hope this aged extract will make this possible!
The medically proven health benefits I red in different articles really motivated me to prepare the extract. Firstly I bought enough garlic. It toke two shoppings, because the first amount, one package, was only 250 gr... had to go back again for another package. Few days later I managed to peal them, and put them in the fridge to rest... and I have to admit that it come in handy when my love finally pressed them through the garlic clipper.
Today they have been soaking for 3 days.How to make it:
You need to peal 330 gr garlic, press, and soak it in 3dl 96% alcohol for 10 days.
Because the alcohol evaporates easily, place the mixture in a tightly closed bottle.
Shake it well twice a day!
On the 11th day press the mixture through a clean cloths.
You'll receive a sticky, thick paste that you need to drop into your water or juice 3 times a day.
Dosage:
| Day1 | Day2 | Day3 | Day4 | Day5 | Day6 | Day7 | Day8 | Day9 | Day10 | ||
| Morning | 1 | 4 | 7 | 10 | 13 | 15 | 12 | 9 | 6 | 3 | |
| Noon | 2 | 5 | 8 | 11 | 14 | 14 | 11 | 8 | 5 | 2 | |
| Evening | 3 | 6 | 9 | 12 | 15 | 13 | 10 | 7 | 4 | 1 |
Drink more water than usual during the cure!
At the end of the soaking time, you have to press the paste through a piece of cloth. First of all I boiled the cloths. My mom would find it disgusting otherwise...
Then I got scared of the task. I'm not a kitchen princess! I am ready to do a lot though for my and my loved ones' health... Still, it's perfectly understandable, I think, if you want to just sit down on the couch relaxing with a glass of wine or bier at the end of a whatever working day, let it be hard, exiting or boring. You watch a nice movie, eat something that tastes good and was easy to get... To press 330gr garlic through a piece of fabric is so different. I had to mentally prepare...
Lying under the sun - is one of the bests. And there the kettle occurred to me. How often I clean the kettle with vinegar to remove the limescale? Where I live now once a month is enough, but earlier in every two weeks my boiled water was full with the little white limescale pieces. And... what do I do to clean the plaque from my blood vessels? After 47 years of use????
Ok. I managed to put myself together and set off for the big task!
I was a bit stressed, but you know what? It wasn't difficult at all! And my hand smelled of garlic just vaguely half an hour later. One day down the line the smell was gone.
The liquid is running through the cloths fast and you end up with the dried out garlic, that I'm thinking what to do with... It's a pity to waste and throw away... and, you have the dark yellow extract finally!!!
when dripping into water I can taste the garlic slightly, but it's not dangerous. We are on the second day of the dosage, it doesn't smell yet :)
