Instructions: Crush the garlic. Peel it, trim off the end and mince.

Put it in a saucepan with the milk and bring to a high simmer. Dont let it boil too hard. Cook for a minute or two. Drink hot.

NOTES : The less time the garlic cooks, the more antibiotic activity it retains.

Recently published in the Atlanta Constitution, "Garlic, burdock root, and shiitake mushrooms are favorite immune-system builders and should be included in a winter soup or vegetable stock."

The antibiotic quality of garlic is strongest when consumed raw; however, completely raw garlic can be hard on your stomach. So a short cooking time (such as 50 seconds in the microwave) is recommended for both preserving the healing quality of the garlic, and for saving your stomach.

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