On Saturday I went to Cobourg and had the best thanksgiving lunch (and later dinner) with absolutely ALL the trimmings. Turkey and gravy and mashed potatoes and stuffing and peas and squash and cranberry sauce and ham and bread and pumpkin pie and apple pie and lemon meringue pie! It was like carb heaven.
I slept for 10 hours that night. Possibly on a tryptophan overdose.
We did it again Monday night in Toronto for a thanksgiving/birthday celebration (four people with birthdays within a couple of weeks from each other). More turkey and squash and rice and salad and cake.
On another positive note, my marathon nerves are dissolving to give way to excitement. Five more days!
Last week I thought I was getting sick, so I spent some time in my kitchen concocting some natural remedies that one of my instructors (a holistic nutritionist) recommended. I made a tea with lime juice and honey and cayenne peppers and that was great for my sinuses, but then I did something that worked literally like a miracle.
I ate a clove of garlic.
Four hours later I felt like I had never been sick in my life. I wasn’t tired. No runny nose. No coughing. No sneezing. Everything just stopped cold. The next morning I got up early and ran my fastest 10k time ever before the sun even came up.
My instructor says that garlic is one of those things that we don’t really understand. We don’t know exactly how it works in the body, just that it does. Garlic is a phytonutrient, and it wasn’t until recently that we discovered the presence of phytonutrients in natural foods.
Phytonutrients are another category of food besides proteins, carbs, fats, and vitamins/minerals. They are similar to antioxidants because they offer protection from diseases like diabetes, cancer, cardiovascular disease, and hypertension. There are 100+ phytonutrients available in each serving of vegetables.
Garlic in particular is part of a phytonutrient sub-category known as allylic sulfides. It is anti-fungal, anti-bacterial, anti-parasitic, immune boosting, and protects against stomach cancer. It’s truly a superfood.
Since then I have been eating one clove of garlic a day. I chop it up and swallow down the pieces without chewing, with a glass of water (as recommended). This prevents it from making my breath smell, although it still burns my tongue a little on contact.
I still feel amazing. And every time I have my garlic I remember Hippocrates’ very wise quote: “Let food be your medicine.”