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Home Remedies


Discussion Thread:
Garlic to Lower Cholesterol


from Candace

Pickled Garlic

Didn't someone on the list say they ate the
pickled garlic to lower their cholesterol?
How many did you eat?


from Grannie Annie

I lowered mine with it. I started eating about 4-5 every day at first than as it lowered, I eat three when ever I think of it at least three times a week, I also cook with a lot of garlic pd, instead of so much salt. It worked for me, it may work for you give it a try, I did. Just got tested again friday will see what it is now since I quit eating so much, I do use it fresh on beef roasts and other foods. My Dr said keep on using it last time I was tested.


from Jakki

This was timely from Chef to Chef today.......


Spinach and Avocado Bisque
4-6 servings


2 bunches of fresh spinach
2 ripe avocados
4 cloves garlic
1 cup heavy cream
1 cup Chicken broth
1 tbsp. butter or margarine
Sea Salt to taste


Clean the spinach and remove stems.
Blanch the spinach until just wilted.
Cut the avocado in half and remove the pit.
Remove the avocado from the skin.
Place the spinach, avocado and remaining ingredients
into a blender and puree until smooth and creamy.
Pour into a saucepan and heat until a low simmer.
Do not boil or the avocado can get a bit bitter. Serve at once.


Southwestern Salmon Fillets


2 large tomatoes, peeled, seeds removed and diced
1 large clove garlic, minced
1 tbsp. fresh cilantro, minced
1/2 fresh green jalapeno, seeds and ribs removed, minced
1/2 fresh lime, juiced
1 tbsp. red wine vinegar
1 dash of Tabasco
Sea salt and fresh ground pepper to taste

2 each 8 ounce boneless Salmon Fillets, skin on
Canola oil


Combine the first 7 ingredients
and adjust seasoning with sea salt and pepper.
Allow to sit at room temperature
for about 30-45 minutes.

Prepare your grill.
Bring salmon just up to room temperature and lightly coat with canola or another mild flavored oil.
You may even want to use a specialty chile oil, your call.
Place the fish on a medium hot grill,
skin side down and place a piece of foil
over it or close the cover to your grill.

Carefully turn after about 5 minutes and cook until just firm, about 5-6 more minutes.

Take the fish off the grill
and place on a cutting board.
Carefully remove the skin with a thin sharp knife.
Place a mound of the salsa on two each warm plates
and set a piece of the cooked salmon on each.

I like to serve this with
Spanish rice and grill asparagus spears.