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A Recipe Which is up to 100 Times More Effective than Antibiotics!

Soup of garlic made with 50 cloves of garlic, red onion and thyme can win the majority of influenza viruses, colds and even new winter virus that causes vomiting, diarrhea, fever, headache and stomach cramps.

Although medicine is constantly evolving, people are increasingly turning to nature. Antibiotics and other drugs have no effect always because the viruses and bacteria from day to day are more resistant and stronger.

What’s great about garlic is that it is not affected by the mutation, changes and new viruses – it can successfully cope with all “newcomers”. This is because chemicals “allicin” that proved lowers cholesterol and blood pressure and prevents clogging of blood vessels.
garlic soup
One study at the University of Washington showed that garlic is up to 100 times more efficient than the two most popular antibiotics to fight the disease, caused by a bacterium that is commonly responsible for diseases transmitted by food.

When crushing a clove of garlic allicin is released together with other ingredients kill harmful organisms such as viruses and bacteria that cause colds, flu, ear infection, etc. And the best part is that it does not harm the body.


We bring you a recipe for healing soup of garlic:

 50 cloves of garlic (about 5 heads), cleaned and peeled

2 tablespoons butter

2 tablespoons olive oil

2 large onions, chopped

1 tablespoon chopped fresh thyme

6 cups (250 ml) chicken clear soup (as a base)

1 bunch of fresh herbs – parsley, thyme, bay leaves (you can also use dried spices)

3 cups stale bread cut into cubes

1 cup of oily sour cream

Preheat oven to 356ºF (180 ° C). Cut off the tops (1/3) heads of garlic. Thus prepared garlic pour olive oil and wrap in aluminum foil. Bake in the oven for 90 minutes. Leave to cool.

During this time, heat the 2 tablespoons olive oil and butter in a pot over medium heat. Stew onion for about 10 minutes. Squeeze roasted garlic cooled from packaging and insert it into the stewed onions. Stir, add the chopped thyme, chicken soup and insert a bundle of fresh herbs (or use less dried).

Reduce the heat, add the pieces of bread and leave it all to simmer for 5 minutes until the bread is soft.

Remove the stack of herbs and the resulting soup mix in a blender until you get a semi creamy mixture. Return to the pot and put the cream for cooking. Add salt and pepper to taste.