Garlic is one of the most medicinally and culinary useful foods on this planet. For centuries, cultures around the globe have used it for more purposes than any other plant. It was used in the building of the pyramids for strength and endurance. In 460 B.C., Hippocrates used garlic to treat infections, intestinal disorders, wounds, chest pains, toothaches, leprosy and epilepsy.
Garlic is high in methyl allyl trisulfide, which dilates vessel walls, lowering high blood pressure and hypertension. It thins the blood by inhibiting platelet aggregation, which reduces the risk of blood clots and aids in preventing heart attacks.
Research around the world has irrefutably established that garlic can lower blood serum cholesterol! In these studies, patients on a high fat diet that included garlic had consistently lower cholesterol than patients on the same diet without the garlic.
Garlic also has strong antibiotic properties.
When garlic is cut, it releases its active ingredient, allicin, which is also what causes its pungent odor. Allicin has a powerful antibiotic effect; it exerts an antibacterial effect estimated to be equivalent to 1 percent of that of penicillin. Before the discovery of antibiotics, garlic was used to treat wounds and infections during WW1.
Garlic is also anti fungal and antiviral. It can be used on the bottoms of the feet, where it will be tasted on the tongue on seconds. It destroys Candida or yeast infections vaginally by inserting raw garlic or garlic oil vaginally, whereby it will also be tasted on the tongue in seconds. It can destroy certain viruses like fever blisters, genital herpes, smallpox and some influenza.
Garlic is also effective in breaking down mucous, thereby helping with any lung conditions as an expectorant and decongestant.
Besides being a miraculous and multipurpose healer, garlic has an enormous nutritional value containing high amounts of sulfur (excellent for healing everything, especially the joints), high in protein, Vit A, Vit C, thiamine, copper, calcium, iron, magnesium, potassium, selenium, zinc and germanium. It’s also high in allicin, allyl disulfides and aldehydes.
It’s easy to surmise that garlic is good for virtually any disease or infection. There are several way to ingest garlic, cooked or raw or in supplement form. Raw is the most medicinal, however it’s also the smelliest. Sliced garlic isn’t quite as odoriferous as squeezed, and if you combine it with parsley, its chlorophyll absorbs the odor.
Some people believe there’s no such thing as “too much garlic”, others will only take it in supplement form, Kyolic garlic being the best known for its odorless healing effect.
To make your own garlic oil, put 6-10 ounces of peeled, minced garlic into a quart of canola oil, keep refrigerated for a month or so, and then replace with fresh cloves. You can take a tablespoon of this daily or use it for sautéing and cooking.
This oil is excellent for earaches, just put a few drops in the ear, let it sit for a while, repeat as needed. If that doesn’t work, add one drop of Tea Tree Oil with the garlic oil in the ear, both have powerful antibacterial qualities.
You can also rub this oil onto sprains and skin disorders.
A garlic douche can be made for the treatment of yeast infections by blending a clove or two of garlic into one pint of water, strain then add another pint of water. For vaginal yeast infections, try inserting one capsule of acidophilus vaginally and leave over night. This works!