Garlic is one of the healthiest foods you can eat. But, have you been eating it all wrong?

And, have you been eating enough?

With our Keto Zone Slow-Cooked “Roasted” Garlic, you can get the most garlic health benefits.

It’s easy to add our cooked and more mild, sweet, delicious cloves to salads, soups, meats, and more. In fact, you’ll want to add them to foods every day.

Here’s how to get all the garlic health benefits, how to cook garlic, and what your body will get when you do:

Keto Zone Slow-Cooked “Roasted” Garlic Cloves

Ingredients:

• whole garlic bulbs, 6-8
• olive oil
• fresh cracked pepper
• salt (coarse if available)

Instructions:

1. Place the heads of garlic on cutting board, and cut off tops across all cloves (cut off “pointy” end) so that all cloves are exposed.
2. Place the cut garlic heads on one large layer of aluminum foil.
3. Drizzle cloves with olive oil, about 1 teaspoon on each, and, and sprinkle with salt & pepper.
4. Fold the foil loosely around garlic, forming a foil tent.
5. Place in slow cooker and cook on low setting for 8 hours.
6. Squeeze or pick garlic out of skins and add to foods each day.
7. To store, place cooked cloves in a jar with an air-tight lid. Cover with olive oil. Store in refrigerator for up to 7 days.

Serving size: ~4 cloves, recipe makes ~18-24 servings.

Nutrition info (per serving): 54 calories, 5 gm fat, 2 gm net carbs, 0 gm protein

Proven Garlic Health Benefits

Olive oil-soaked, slow-cooked garlic is a great Keto Zone whole food that offers many health benefits. Beyond its great taste, it will support your body’s health from your heart to your toes. Here’s how.

Cardiovascular Health

First, garlic can lower blood triglycerides and total cholesterol, at least moderately. What’s more, it’s highly anti-inflammatory and a strong antioxidant, which means less damage to blood vessel cells (where plaques get lodged and do damage), less oxidative stress, and more healing (1).

Since “bad cholesterol” must go through an oxidative process to enter artery walls, garlic’s antioxidants reduce plaque formation.

Antibacterial and Antiviral Benefits

Garlic’s compounds are both antibacterial and antiviral in the body. They can reduce infections in our mouths, throats, stomachs, and GI tracts. In fact, garlic has been shown to reduce yeast overgrowth.

Cellular Detoxification

Garlic has a vast set of sulfur-containing compounds that reduce both oxidative stress and inflammation. Sulfur also promotes all stages of cellular detoxification. Together, these attributes work to protect our heart, our vessels, and our cells.

Immune Function

Study after study concludes that garlic is an effective immune booster. It’s known to kill mycobacterial strains. In fact, its active compound allicin kills various microorganisms.

New lab studies show that it is even effective to help treat antibiotic-resistant strains of bacteria, including those that cause tuberculosis. That’s some strong food-as-medicine (2).

Cancer Prevention

Like many other fruits and vegetables, allium vegetables like garlic have strong anti-cancer properties. In longitudinal studies, high intake of garlic is associated with reduced amounts of almost all cancers, (except breast and prostate, interestingly).

Garlic’s sulfides (once again) likely play the largest role in cancer prevention. These compounds activate a molecule in cells that triggers many metabolic activities, including programmed cell death, in the cell nucleus when something’s gone array (such as overgrowth in the case of cancer and tumors) (3).

More Garlic Health Benefits

In addition, garlic supports gut health, reducing the incidence of H. Pylori and subsequence ulcers promotes healthy blood sugars, and may even enhance the nutrient absorption of other foods.

How Much Garlic?

For most healthy adults who tolerate garlic, the more the merrier. Since they are a blood thinner, it’s important to discuss intake with your doctor if you increase it significantly.

For the above health benefits, most studies are based on the equivalent of 18 cloves or so per week. This is easy as pie once you have them slow cooked.

Why Low-Temp Cooked or Raw? 

When it comes to vegetables, cooking is tricky. Some nutrients become more bio-available (easily-absorbed) when cooked. Some are destroyed.

In the case of garlic, the less heat the better. In fact, those wonderful sulfur compounds are diminished with heat, losing potency above 250 degrees Fahrenheit (4). They really suffer above 350 degrees. Traditionally roasted garlic is cooked at 450+ degrees or higher.

Of course, any garlic is better than no garlic. But, since our low-temp slow-cooked garlic stays right around 200 degrees, it offers the most benefits. This means more amazing nutrients with all the delicious, creamy roasted garlic flavor.

Bottom Line

It’s easy to add whole nutrient-packed garlic cloves, almost raw, to meals every day with Keto Zone Slow-Cooked Garlic Cloves. This means more cardiovascular health, immune health, cellular detoxification, bacteria fight, and more for you.