Garlic Ancient and Powerful
By Joan McDaniel June 16, 2014
Garlic where would the human race be without Garlic?
In case you run into a vampire Carry Garlic and a Cross
Garlic was used by the ancients to ward off disease, demons, devils, and imagined vampires.
Hollywood made use of Folklore’s believe that the cross and garlic was a protection against the Dracula, the Evil Eye, and/or imagined vampires. Vampires may be imagined but the plague wasn’t and there is a reason the ancients used garlands of garlic for the doorways and wore a clove of garlic around their necks. In some places garlic is still hung in the rafters for protection.
Alternate medicine sometimes refers to Modern medicine as flat earth medicine. Flat earth medicine has ignored garlic’s role in man kind’s history and its ability to heal, but garlic amazing disease-fighting powers have repeatedly been tested in thousands of studies.
Garlic Used For Over 7,000 Years
Other spices have been used by the human race since its antiquity, but garlic is one of the oldest plants to be domesticated by mankind as both as a food and as a medicine. Modern medicine use of garlic was abandoned since the Germ Theory. But due to the modern day’s overuse of antibiotics Superbug antibiotics (MRSA) is now out of control. Modern medicine is giving garlic a second look in some cases actually recommending garlic.
Garlic was originally found to help cure resistant tuberculosis. Unlike modern day flat earth antibiotic drugs, Garlic kills the bug that is causing the inflammation and leaves the good bacteria and enzymes alone.
For many years, garlic’s use in the United States was ethnic but slowly it has become an everyday staple. Garlic is also available as powdered supplements but the supplements are not as effective as taking the real thing.
Garlic as Wages
From the early Egyptians garlic was used both as food, medicinal and as a currency for the Pyramid Workers. It kept them strong. The Greeks and Romans used the herb to preserve their courage, health and strength. Garlic was also used to rid poisons from the body.
Garlic bulbs have been found in the tomb of Tutanhamen which dates from 1,500 BC and garlic is mentioned in the Bible and Qur’an. Ancient traditional medicines like Chinese and Indian writings talk about the power of garlic.
Garlic is a staple of Africa, Central Asia, Europe and the Mediterranean areas.
Garlic kills bubonic plague and other pathogen-based disease epidemics
Bubonic plague or Black Death
In our modern times we do not see much, if any, of the bubonic plaque thank goodness, but during the 14th and 15th century bubonic plague or Black Death killed nearly half the world’s population. Our ancestors used the natural herb garlic to fight the plague. Gravediggers and others drank wine containing crushed garlic or ate it raw to ward off the disease.
Garlic has a history of also helping wipe out resistant tuberculosis.
Fill Your Diet with a Rainbow of Color
Variety is the Spice of life and I have heard it said you should you should try to eat a rainbow of color every day. You need variety in your food, and using color is a good way to insure a healthy eating. Each plant has something special to offer. All the different antioxidants, phytochemicals, minerals, and vitamins work together to keep us healthy. They help prevent cancer, cellular oxidation damage, decease and illness, and helps keep the immune system functioning to provide a high quality of life.
In general the plants pigment (color) reflects its decease fighting contents. Just to name a few;
White – are colored by pigments called anthoxanthins, some of which contain allicin, potassium and selenium.
Blue or Purple – pigments are called anthocyanins. They contain ellagic acid, fiber, flavonoids, lutein, quercetin, resveratrol, vitamin C, and zeaxanthin.
Green – pigments are called chlorophyll. They contain calcium, fiber, folate, beta-carotene, lutein, Vitamin C and Zeaxanthin. Just look up the term dark leafy greens.
Orange or Yellow – pigments are called carotenoids. They contain beta-carotene, flavonoids, lycopene, potassium, vitamin C and zeaxanthin.
Red – pigments are called anthocyanins or lycopene. They contain ellagic acid, Hesperidin, and Quercetin just to name a few
Color and Symbolism
Close relatives to garlic include the chive, leek, onion, rakkyo (Chinese onion), shallot and members of the genus Allium which comprises of close to 750 species. Most of these species are colored white.
Garlic doesn’t remind you of anything like “Hospital White”. Symbolism is one thing but garlic wore the color white since it started growing in the wild over thousands of years ago. Garlic may not be associated with cleanliness, pureness, and sanitation but it has a better reputation as an antibiotic, antifungal, antivirus and detoxing tool then the “white coat” or “Hospital White” industry does.
“Hospital White” was adopted as the norm for the hospital setting in 1915. The White Coat is also associated with the terms ”brainy”, “the boss”, or “in charge”.
When it comes to food the color white is normally associated with pure, like pure white bread, rice, salt, sodium, or sugar. These processed foods have been bleached and are devoid of nutrition. Garlic is a good carb and processed foods are considered bad carbs. Garlic may not be “brainy” but it is certainly not devoid of nutrition.
Garlic’s antibiotic qualities is due to an active garlic compound, diallyl sulphide, is able to break through the tough membranes of bacteria better and faster than the powerful antibiotics drugs without dangerous side effects.
The White Coat’s overuse of antibiotics has allowed bacteria to adapt, change its form and created what is called the “Superbug”. The Superbug is resistive to all known forms of antibiotics. The bug is called Methicillin-resistant Staphylococcus aureus (MRSA). For a while MRSA was vulnerable to Vanco but it too has lost its power and with the societies weaken immune system MRSA has many carriers.
Modern day’s antibiotic drugs block the body’s enzymes and kill both good and bad bacteria. The drug suppresses the illness or inflammation causing the immune system to bury the toxin deeper and deeper in the muscles of the body. The immune systems purpose is to protect the blood. So it will remove the toxins from the blood stream and bury them into fat and muscle tissue. The immune system is doing it thing but the real toxins are still alive. The now have time to fester and get worse and may even eventually develop into the big “C” or other major illness.
Garlic may not smell like a rose or be the prettiest looking herb
Garlic’s smell is heady, pungent and doesn’t go away easily. Garlic is absorbed by the bloodstream and the lungs and escapes when you exhale. Thus the garlic breath and body odor when consumed in large quantities. That’s why garlic once eaten repeals mosquitos they can’t stand the smell. Maybe like some Vampires we have seen on the movie screen.
Although I don’t consider the garlic smell to be a bad body odor, there are some home remedies on how to get rid of garlic breath:
Drink some lemon juice and rub the juice on your hands
Take fresh sprigs of herbs like coriander, eucalyptus, parsley, peppermint, rosemary, or spearmint, etc.
You can take some vinegar.
I don’t worry much about the smell of garlic and maybe others are not telling me something but I have turned into loving natural things so much the smell of garlic is welcomed. I never really like things with a perfumed smell anyway.
One thing to consider is – If there a persistent mouth odor or bad breath it may be a sign that you have toxins probably in your digestive track and have nothing to do with garlic. Bad breath is often related to the colon or gut, digestive system, or your liver struggling to get rid of the toxins.
Garlic – Eat it Raw and Eat it Daily
Chopping and Crushing Garlic activates its healthy and powerful enzymes. The enzyme is called allicin a sulfur-containing molecule that gives garlic’s its pungent smell. When preparing garlic wait at least 5 minutes after crushing or cutting to allow allicin to form and mix with oxygen.
Please note to get the full power of Garlic DO NOT COOK IT use it raw. Research has found heating garlic all health benefits is lost. Cut a clove of garlic into small pieces that can be swallowed. Let it sit for 5 to 10 minutes to bring out its health-promoting benefits. You can mix it with juice or liquid but swallow them whole. The ancients added garlic to their wine. You can also add crushed or chopped garlic at the end of your foods cooking process. DO NOT CHEW Raw — Once chewed garlic can turn HOT – HOT !! Once down it isn’t too hot to handle. Not all garlic is hot but YOU NEVER KNOW.
Garlic because of its aroma and powerful pungent taste sells as a powder and as supplements but processing methods has been found to significantly reduce garlic’s health benefits. You need fresh raw garlic, the Fresher the garlic, the more the power.
Garlic has Powerful Health Benefits
Garlic is antibacterial, antibiotic, anticancer, antifungal, anti-inflammatory, antimicrobial, antioxidant, antiviral, anti-yeast, lowers blood pressure, thins blood, restores bowel ecology, prevents platelet clumping, helps detox the cells, helps digestion, boost immune system and helps fight many diseases, fights food poising bacteria, help insulin resistance and diabetes, once eaten repeals mosquitos, Cardiac protection from heart disease, brings oxygen to the cells or oxidizes the cells. It has been called “Russian Penicillin” because it is so effective with wounds and skin disorders.
You should be eating garlic every day.
Video (7:09): http://www.therealfoodchannel.com/page/11712.html
It Beats Antibiotics in Fighting Common Illnesses
Garlic is one of the natural antibiotics available the others are Colloidal Silver, Manuka honey, Oil or oregano, Olive leave extract, and Turmeric,
Garlic’s Antibiotic capabilities have already been discussed but Washington State University has confirmed that garlic is actually more effective than pharmaceutical antibiotics in fighting the highly common bacteria known as campylobacter bacterium. It may be an unknown bacteria but is stomach-related and infects around 2.4 million Americans per year. It also appears to be effective against clostridium perfringens, E. Coli, perfringens, salmonella, staphylococcus aureus. “People have known garlic was important and has health benefits for centuries,” said Dr. David W. Kraus
Garlic is good for the common cold for it is both an antibacterial and antiviral. The Common Cold is a common virus.
Garlic Lower Blood Pressure Naturally – Garlic dilates blood vessels to lower blood pressure, dissolves arterial plaque and internal clots, and prevents oxidation of important lipids that lead to cellular destruction without the side effect. Pharmaceutical blood pressure drugs have a long list of side effects, many of which are deadly. Garlic removes triglycerides, dissolves internal clots and arterial plaque, and prevents oxidation of important lipids that lead to cellular destruction.
“American scientists first tried garlic against high blood pressure in 1921. Garlic consistently lowers blood pressure in laboratory animals.” – The Food Pharmacy: Dramatic New Evidence That Food Is Your Best Medicine by Jean Carper
Magnesium also lowers blood pressure and in many cases elevated blood pressure may be a sign of magnesium deficiency.
Blood Thinner – Garlic also functions as a blood thinner, but allows clotting when it is needed now Aspirin can’t do that. If you are taking daily blood thinners contact you natural health practitioner.
It Effectively Combats Cancer – Garlic’s ability to enhance the production of hydrogen sulfide may be the best reason for its well-known benefit of fighting cancer. Hydrogen Sulfide is thought by scientist to be effective in preventing the development of cancer — particularly breast, colon, and prostate cancer. Garlic’s contents of selenium, sulfur and other compounds contribute to cancer cell apoptosis (cellular suicide) which cancer cells don’t normally like to do.
Believe it or not Cancer.gov admits a clear link between garlic consumption and cancer prevention writing:
“Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast.”
Turmeric is also recognized as a non-patented natural food anti-cancer reduction.
Cardiovascular health- is enhanced with garlic. Garlic has demonstrated the power to lower blood pressure and homocysteine levels in blood. Homocysteine levels are considered stronger markers for heart problems than cholesterol counts.
Reduces cholesterol oxidation – In other words it helps deliver oxygen to the cells. Lack of oxygen actually causes most of the problems generally blamed on cholesterol.
Help Digestion – Rich in vitamin C and potassium, garlic can also aid your digestive processes. We have known for quite some time that not only is your digestion integral when it comes to your overall immunity, but your mental health as well.
Help Minimize Diabetes – It has been found that garlic actually influences insulin activity rather than lowering the blood sugar. In other words it helps insulin resistance conditions
Help Detox heavy metals – In the 1970s, Robert I. Lin, president of Nutritional International in Irvine, California, used garlic to detox lead from children successfully. That’s not a well know attribute of garlic, but it’s another reason everyone should use garlic often in our polluted environment.
Garlic Naturally Helps Detoxify Your Body – Did you know that garlic can help in the elimination of toxins from your body? Toxins, of course, are unwanted contaminants that cover everything from chemicals and heavy metals to parasites. Containing multiple sulfur-containing compounds, garlic is able to stimulate liver enzymes responsible for removing toxins from the body. This is in addition to the allicin and selenium content of garlic, which are two vital nutrients that also assist the liver in fighting off toxic elements. Food poisoning bacteria – Comparative analysis was done in two separate studies using raw garlic extracts on two types of food poisoning bacteria. So eating garlic can prevent most food poisoning bugs from sending you to the hospital. According to a published research study in the Journal of Antimicrobial Chemotherapy, diallyl sulfide a compound in garlic fights foodborne illnesses
Boosts the Immune System – Garlic is a powerful anti-oxidant that bolsters the immune system to fight disease naturally. If you’re serious about your health, it is absolutely essential to boost your natural immunity. After all, your immune system is responsible for crushing biological threats before it turns into a manifested form of sickness. If you are always getting the flu, a cold, or suffering from a condition that decreases immune function?
Until next time