Garlic has a compound called allicin which has many health and medicinal uses. It has been used to fight colds and flus and based on a 12-week case study, by The National Library of Medicine, it reduced the number of colds by 63% compared with the placebo pill. Fermented garlic honey is known to be a great immune system booster. Garlic has antibacterial and antiviral properties that can help ward off infections and diseases. Honey, on the other hand, is rich in antioxidants that help fight free radicals and prevent cell damage. Together, fermented garlic honey can help boost your immune system and keep you healthy.
Garlic has sulfur compounds that have been shown to protect against damage from heavy metal toxicity. A study was done on employees of a car battery plant where they were exposed to excessive amounts of lead. Garlic reduced the lead levels in the blood by 19%. It also reduced many signs of high toxicity including headaches and blood pressure issues.
Blood Pressure and Cholesterol
Garlic has been shown to be beneficial towards heart health by lowering blood pressure, cholesterol, and preventing clotting in blood vessels. Honey, too, has been shown to have cardioprotective effects. When combined, fermented garlic honey can help promote heart health and reduce the risk of heart disease.
Fermented garlic honey is known to be a great immune system booster. Garlic has antibacterial and antiviral properties that can help ward off infections and diseases. Honey, on the other hand, is rich in antioxidants that help fight free radicals and prevent cell damage.
It is critical that you use “Pure” honey. Many times you see this on the market made with pasteurized honey so beware. We collect ours from a well known bee keeper in our area (Queen Right Colonies of Spencer, OH)
Why Raw Honey?
Pasteurized honey has been treated to kill off wild yeast and bacteria, which is necessary for fermentation. Raw honey also contains beneficial enzymes and other microorganisms that can help create a balanced flavor in the end product.
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Fermented Honey Garlic
Honey will not spoil. When you incorporate garlic into the honey, it will then have a shelf life (possibly 2 years). However, provided you don’t see visible signs of mold or discolored garlic, honey fermented garlic is safe and healthy to eat.
Pure, raw honey will naturally crystalize over time. Cooling honey makes this crystallization happen quicker. So honey fermented garlic that has been stored in the fridge for more than a few weeks, will become thick and cloudy from the crystallization of the sugars.
This is natural and should be expected. However, we recommend using up your honey fermented garlic within two months for the best flavor and consistency.
Now try it with Red Pepper and Siberian Hardneck Garlic!