Garlic and its juice: Garlic is one of the best medicines in the world. It has natural ‘germanium’ which will help to boost immunity, and is anti-fungal and antibacterial, just to name a few of its actions.
If you’re cooking your garlic, ideally crush it up and let it sit for ten minutes before adding it to your recipe. It needs this time so that the enzymes can create the healing phyto (plant) -chemicals we need.
Try to avoid the bleached, yucky garlic from China or Russia or anywhere else apart from Australia. It’s so easy to grow yourself. I pop lots of cloves in the soil, about 20cm apart – each Easter. October long weekend is harvest time and the harvest lasts me almost all year.