NOT wise to boil the garlic and eating it straight is better, although
olive oil is OK grape seed oil is better, if you can get it free of
anti-oxidant preservatives. If you can get it emu oil is also good.
adrian
Jonathan B. Britten wrote:
"Ahoen oil" was the subject of a TV program I saw last night. Aho is
Spanish for garlic. The whole phrase is a Japanese neologism for
olive oil impregnated with garlic. The health claims for this are
extraordinary, including cancer inhibition, dramatically lowered
cholesterol, improved skin condition, and much more.
The oil is easy to make. Put 100 cc. of olive oil in a glass
container, and put that in a pan of water. Bring the water to a
boil. When the olive oil starts to bubble, cut the heat and add two
finely sliced garlic cloves (not the whole head.)
The announcers did not make clear just how long to wait before pouring
the oil through a filter. I think one could just wait until the oil
cooled. The key point was to avoid excessive heat, which destroys
the allicin in the garlic.
The chat-show hosts and guest stated that the ahoen oil has no garlic
odor and does not produce unpleasant breath, and keeps for about a
month without refrigeration. Several guests with sticky blood
platelets and high cholesterol enjoyed dramatic improvement after a
short time using the oil.
Cheers,
JBB
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