Monthly Archives: February 2019
Sulfur source, Onion
Now we will pay attention to another product that is also a sulfur source, onion. There are over 400 species of onions. However, only 10 types of onions are native varieties, and almost half is wild.
The most widespread sort of onion is an ordinary onion that can be sweet, half-sweet and hot.
Hot onion varieties are used for onion tea, soups, sauces, fish dishes, meat and vegetables, and sweet varieties are great for salads, sandwiches and cold appetizers.
In the onion, there are carotene, organic acids, iron salts, vitamins C and B1, phytoncides. Onion fights with infections in the organism increase immunity and healing burns, dysentery and heart disease. Continue reading
Slightly salted garlic recipe
Split the garlic in cloves and clean.
Prepare the brine in the following ratio: 80g garlic to 1l of boiling water. On the bottom of the glass jar of 3l, put a few leaves of black currant, cherry, dill, and horseradish. Then put 1 kilogram of prepared garlic in the pot and pour over the brine to completely cover the garlic.
Wrap a glass jar with a double layer of gauze and leave in a warm place for 5 days. After that, the garlic is ready for use. That was a slightly salted garlic recipe. Continue reading
Sulfides in garlic
In this chapter, we paid attention to fresh salads and garlic dishes. Because any salad, whether it is of garlic, leek, etc., can be considered as therapy with sulfides. And that means it is the great prevention of colds, cardiovascular diseases, arthritis or arthrosis. And a good body cleansing agent. Continue reading
The information on this blog/website is intended for educational purposes only. This information is not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from any disease, illness or injury should consult a physician.