A short, but smelly story

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A short but smelly story. What could it be?

Of course it has to be garlic. It’s one of the oldest medicinal foods around. The Egyptians have used it, the Greeks have used it, the Chinese have used it, the Indians have used it. You too may want to use it.

Not only does it lower blood pressure, fight off colds and get rid of intestinal worms, it’s also great for lowering cholesterol. It stops your blood from being too sticky, which makes it harder for cholesterol to build up on the walls of your arteries.

In places where garlic consumption is high like Italy and Asia, lower levels of stomach and colon cancer have been noted.

There have been many, many studies done of the wonderful benefits of this little bulb of goodness.

Worried about the smell? Try eating it with parsley to counteract its pungent aroma (I always think I’m not eating enough if I can smell it on others!). Another good tip is to crush it rather than chop it as it releases all its good oils.

Dose up:

Garlic Soup*


  • 2 medium onions, peeled and chopped
  • 16 cloves garlic, peeled and crushed (will certainly keep the vampires at bay)
  • 2 stalks celery, chopped
  • 4 tablespoons butter
  • 1.5 litres chicken or vegetable stock
  • 2 medium potatoes, washed and cut up
  • Several sprigs fresh thyme, tied together
  • 1 teaspoon dried green peppercorns, crushed
  • 3 zucchini, trimmed and sliced
  • Sea salt or fish sauce and pepper
  • Crème fraiche (optional)


  • Sauté onions, garlic and celery gently in butter until soft.
  • Add chicken stock and potatoes.
  • Bring to a boil and skim.
  • Add thyme and crushed peppercorns.
  • Simmer, covered, until potatoes are tender.
  • Add zucchini and simmer about 10 minutes more or until zucchini is tender.
  • Puree soup and if it’s too thick, thin with a little water.
  • Season to taste.
  • Ladle into heated bowls and serve with crème fraiche.

* From Sally Fallon’s “Nourishing Traditions”.