onions and garlic and you introduce beneficial allicin (a sulphur compound) that inhibits secondary bacterial infections. below you'll find a very basic recipe. in the next post i'll describe all the little extras that i add to my chicken stock to enhance the kick, the flavor and the 'food as medicine' added-value...
onions and garlic and you introduce beneficial allicin (a sulphur compound) that inhibits secondary bacterial infections. below you'll find a very basic recipe. in the next post i'll describe all the little extras that i add to my chicken stock to enhance the kick, the flavor and the 'food as medicine' added-value...