Garlic is considered to be one of nature’s best anti-biotics and a superfood herb, with its powerful immune stimulators and sulfur-containing nutrients. One of the best defense’s against infection and inflammatory-based disease may be a daily consumption of raw garlic.
Garlic is a pungent herb that grows year-round in mild climates, even called the “stinking rose.” Its strong smell repels most insects, rodents and other animals that would potentially be predators. Garlic is typically grown without the use of toxic chemicals and always tests out for very low levels of pesticides and herbicides. Garlic has been used by many cultures throughout history as a medicinal tools; in the Mediterranean region to fight infection, and in Egypt for many common health challenges as well as to increase strength during building of the pyramids. Currently, China is considered the largest producer in the world, with California being the largest producer in the US.
Garlic is one of nature’s most powerful immune boosting secrets, with over 100 biologically active suflur-based compounds including alliin, allicin, alliinase and unique sulfur compounds. The immune stimulating effects include:
- Antibiotic; by destroying pathogenic bacteria
- Anti-viral; also gains yeast like Candida
- Antioxidant; against the damaging effects of nicotine and slows the aging process of your liver
- Lowers blood pressure and incidence of blood clots
- Lowers LDL cholesterol
- Helps prevent/reverse tumor cells in stomach, colon, breast, and prostate
- Detoxifies heavy metals, such as mercury, lead, & aluminum
- Naturally repels mosquitos, ticks & other parasites in and around the body
- Kill internal parasites, such as tape worms, strong bacteria and viruses
Many people are worried about consuming large quantities of garlic as it may cause an unpleasant body odor. The odor is caused by the breakdown of the allium sulfur groups, which when metabolized produce allyl methyl sulfide which cannot be metabolized; therefore, it passes into the blood stream and out of the body through the breath, skin, urine, and feces.
To counteract the smell of garlic and facilitate the removal of the allyl methyl sulfide, eating green vegetables and herbs that contain chlorophyll, such as parsley, fennel seeds, mint, and peppermint, will help mask the smell by including them in the meal together or eating them directly after consuming garlic.
Maximizing the benefits of garlic:
- Most effective when crushed or chopped and when raw, to increase the availability of allinase enzyme and the sulfur compounds
- 1 clove a day will improve your health
- 2-3 cloves will help prevent a cold
- When cooking garlic wait until the last 10 minutes of cooking to add the garlic
- Be careful about taking too much as it can irritate your digestive system
- Don’t microwave garlic as this kills the active ingredients
- Don’t take garlic instead of a healthy balanced diet
- Garlic supplements may interact with certain drugs, such as anticoagulants (Consult with your doctor!)
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