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Glorious Garlic

garlic.Since cold and flu season is upon us, I felt I should write about the incredible garlic. I could write a book on the benefits of garlic, but I’ll just give a brief rundown on some of its amazing health benefits. There is a reason why garlic has been used to treat all sorts of ailments for centuries now and amongst many cultures. It acts as an antibiotic, antifungal, antiparasitic, antiviral, antiprotozal and anti-cancer. Here is a list of some ailments where the healing power of garlic can be very helpful:

acne, arthritis, arteriosclerosis, atherosclerosis, bites, blood clots, boils, cysts, cancer, coughs, cold & flu, corns, calluses, warts, high cholesterol, cardiovascular disease, diabetes, diarrhea & dysentery, earache, eczema, fatigue, food poisoning, free radicals, fungus, heavy metal poisoning, hemorrhoids, high blood pressure, hives, hypertension, immune-deficiency, infectious diseases, insect problems, lip, mouth, throat, liver disease, pain, radiation, respiratory diseases, steroid abuse, stress, toothache, warts, and worms. Amazing!

Studies have pitted garlic directly against prescription antibiotics to see which was more effective, and garlic has come up looking as good as penicillin, streptomycin, erythromycin, and tetracycline in some studies. In addition, it has proven effective against some resistant bacteria that no longer respond to these prescription antibiotics. I personally mostly use garlic when I feel I’m about to come down with something. minced garlic

At the first sign of a cold or flu here’s what to do: Take 1- 2 fresh cloves of garlic, finely mince, then add to water and drink it right away, making sure it doesn’t stay in your mouth too long so as to avoid the dreaded garlic breath. This works like a charm! I swear by it, and so do the countless others that I have informed about this wonderful bulb. To freshen breath after consuming garlic, chew on a fresh sprig of parsley. To remove garlic aroma from your hands, rub them with lemon juice, then rinse. Garlic is also delicious cooked, but sadly it loses most of its properties. For therapeutic purposes, garlic is best consumed raw.

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