As we enter the heart of flu season, we are all trying to find ways to protect ourselves.
Doctors consistently remind us to get a flu shot to lower our chances of getting it. But an article posted on realfarmacy.com says you don't need the flu shot.
Instead, you should just eat some garlic soup that has a whopping 52 cloves in the recipe.
Because this article was shared on Facebook more than 2,000 times, WFMY News 2 brought the article to Dr. Jeannie Sykes PhD, RD, LDN, CEDRD a clinical nutritionist at Cone Health Family Medical Center to verify if the claim was true.
Sykes said garlic has been proven to lower cholesterol and blood pressure, but only slightly.
"Garlic does have some anti-bacterial and anti-viral properties, but to say that you can just eat this soup and forget about your flu shot is probably not very accurate. And I don’t know any physician who would go along with that," Sykes explained.
So we can't verify what the article said.
That being said, if you want to get the full health benefits of garlic, Dr. Sykes recommends for you to wait 10 minutes after mincing or crushing the garlic, before you expose the garlic to heat.
To protect yourself from getting sick, Dr. Sykes says you should do these things: wash your hands frequently, keep your immune system strong by getting enough sleep and exercise, and get a flu shot.
Here the recipe for the soup from Real Farmacy:
Modified Garlic Soup Recipe
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.