Garlic's Wonderful Healing Qualities
Allicin has been referred to as "Mother Nature's defender,"
"The Heart of Garlic," which happens to be the name of a recent book by
Peter Josling, Director of the Garlic Centre in East
Sussex, United Kingdom, and more recently, "Nature's Antibiotic." They all seem
appropriate when you consider that years of research conducted at the Garlic
Centre, the world's leading garlic research center, have proven the pharmacological
activities of allicin in many areas, including: anticoagulation, antihypertensive,
antimicrobial, antibiotic, antiparasitic, antimycotic, antiviral, antitumoral,
antioxidant, anti-aging, antiplatelet, detoxifies heavy metals, fibrinolusis,
Humoral immunity (refers to antibody production, and all the accessory processes
that accompany it), hypolipidaemic (lipid-lowering), and immune enhancer and
Medical researchers in America and Oxford, England have shown allicin to
reduce total cholesterol levels by 12 to 40% when larger than maintenance amounts
of allicin are consumed for a period of six weeks. Significant reduction of
blood pressure was also experienced by the test subjects. John Hopkins Medical
School reports that the most common cause of sinusitis is a fungal infection.
Allicin is very effective with many fungi, including Aspergillus, Candida, Coccidioides,
Cryptotoccocci, Histoplasma and Trichophyton.
"Allicin, the major component present in freshly crushed garlic, is one of
the most biologically active compounds of garlic. We found that allicin
inhibited the growth of cancer cells of murine and human origin."
Journal of Pharmacology Volume 485, Issues 1-3, 6 February 2004, Pages 97-103
Study indicates health benefits of Allicin
Recently, researchers in Pennsylvania have shown that by injecting an
allicin compound called diallyl disulfide, tumors can be reduced
by half. Allicin breaks down in the body to diallyl disulfide. By adding the
sulfur compound, sallylcysteine, it can stop cancer-causing agents from binding
to human breast cells. In Iowa, a large group of 41,837 women, aged 55-69, were
monitored for cancer incidence for five years via the State Health Registry.
The results showed that consumption of garlic was inversely associated with
risk of developing colon cancer, similar to earlier studies done with vegetable
and fruit consumption.
Allicin KILLS MRSA
Currently, there are several National Health Service hospitals in the UK that use allicin to treat methicillin
resistant Staphylococcus aureus (MRSA) that have become resistant to
all penicillin drugs, like methicillin, oxacillin, and amoxicillin. According
to the British Journal of Biomedical Science, 2004 61 (2), "allicin is considered
to be the most potent antibacterial agent in crushed garlic extracts."
This paper describes the main biological properties of stabilized allicin
(Diallyl thiosulfinate) and confirmed activity against multi-drug resistant
bacterial infections such as methicillin resistant Staphylococcus aureus (MRSA).
Several case studies are reported to show how stabilized allicin in capsule,
cream, and liquid formulations can be used to resolve existing MRSA infections
that were completely resistant to pharmaceutical antibiotic treatment. Patients
generally found the treatments very acceptable and free from side effects. Clearly,
stabilized allicin formulations offer a safe natural alternative or addition
to drug treatment and are seen to be very effective in terms of both resolution
of infection and wound healing capabilities.
Garlic use dates back to Antiquity
Garlic has been used since the days of the Egyptians to treat wounds, infections,
tumors, and intestinal parasites. Garlic's reputation as a powerful medical
herb dates back to over 5,000 years. It's usage's vary throughout it's history.
For instance, the Encyclopedia reports that "Four garlic bulbs were found in
King Tut's tomb, obviously intended to feed the pharaoh in afterlife. Roman
gladiators ate garlic before combat, and Roman nobleman gave garlic to their
laborers and soldiers". During World War II, a time when antibiotics were scarce,
garlic was placed in the wounds to prevent infection. Needless to say, garlic
has been in existence for many years with the intention of healing.
Garlic (Allium sativum) is a member of the lily family along with onions.
Garlic is a rich source of allicin, chromium, phosphorous, and sulfur
containing amino acids. A compound Diallyl sulfide (DADS) is found in garlic
oil and is shown to inactivate potent carcinogens in animal studies. DADS reduces
the metabolism of nitrosamine (a lethal, naturally occurring carcinogen produced
by the liver).
The many Benefits of Garlic
A handful of Americans can say that "Garlic is good for you because it thins
your blood or is good for your heart." However, the benefits of garlic in regards
to one's health is far more entailed than one might think. According to the
National Cancer Institute, garlic lies among the top of the list of foods ingested
as a potential weapon against many types of cancer. With all of the recent research
done on garlic and it's medical purposes, I can validate the reasons for it's
prevention against many types of health related issues. Garlic contains agents
that protect us from breast, colon, and gastric cancer. It also inhibits the
growth of tumors and lowers serum cholesterol.
The health benefits in regards to garlic are empowering. Recent research
indicates that garlic is sought to be a protective agent against various cancers.
Nickolay Dimitrov, Ph.D., of Michigan State University at Lansing, said that
"aged garlic extract, when fed to human volunteers, inhibited breast cancer
formation by promoting the beneficial prostaglandin Es, hormone- like substances,
in the serum and by stimulating the phagocytic, scavenger cell, activity of
the white blood cells to devour carcinogen s." This finding is a positive step
in the prevention of breast cancer, which is the leading cause of cancer among
women. The National Cancer Society estimates that 183,000 new cases of this
cancer are diagnosed each year in the United States.
Studies on the Medicinal Properties of Garlic
John Miller, Ph.D., of Pennsylvania State University reported in April of
1995, that "a compound in garlic shrinks tumors from human growth cells that
were transplanted in mice. Considering lung, colon and skin cancers are the
three most common human cancers, Sujatha Sundaram, Penn State doctoral student
in nutrition, describes how diallyl disulfide depressed the growth of these
human cancer cells or killed them. Diallyl disulfide (DADS), effectiveness in
inhibiting the growth of cancer cells works on colon, skin and lung cancer even
though the rate of growth differs among the three.
Dr. Herbert Pierson, formerly with the Designer Foods Research Program at
the National Cancer Institute (NCI), says that "evidence concerning garlic's
anti- cancer benefits in people has been mounting steadily. Several different
studies have shown a link between garlic and lower incidences of stomach cancer;
another study shows lower risks of colorectal cancer. Another finding from the
University of Limburg in the Netherlands, used epidemiological data from China
and Italy indicates that with diets rich in garlic can reduce the risk of gastric
A study conducted by William Harris, Ph.D., director of the Lipid and Arthiosclerosis
Prevention Clinic at the University of Kansas Medical Center at Lawrence reported
new evidence that "garlic protects the LDL particles in a way that makes them
less susc eptible to free- radical oxidation." Furthermore, "The oxidation process
has been liked to heart disease. Thus, this preliminary research implies that
concentrated garlic tablets may reduce the risk of heart disease through garlic's
Several studies hint that garlic has the ability to reduced cholesterol,
as well as combat plaque formation in the arteries. Studies have looked at garlic
extract and garlic powder as well as isolating the components of garlic. Garlic's
ability to lower serum cholesterol in the blood can in turn reduce the risk
of cardiovascular disease. A study conducted on the amount of garlic and onions
consumed and the effects of triglyceride and cholesterol levels was done by
dividing volunteer's into three groups based on their dietary habits: "1) those
who ate liberal amounts of garlic and onions; 2) those who ate small amounts
of garlic and onions; and 3) those who did not eat garlic and onions at all".
"Researchers then compared the cholesterol and triglyceride levels of the three
groups," Mimdell reported. "Those who ate garlic and onions liberally averaged
25 percent lower in cholesterol levels than those who abstained. Those who ate
liberal amounts of garlic and onions had an average of half the triglycerides
of those who didn't eat garlic or onions ." Mimdell concluded that "Aggressive
research shows that garlic effectively reduces the blood cholesterol levels
in two ways, first, it slows down endogenous cholesterol synthesis, your body's
own manufacture of cholesterol. Secondly, garlic helps your body transport
fats from the tissues where they are stored to the bloodstream, which enables
them to be eliminated from the body.
Garlic shown to inhibit the growth of cancer
Of the many beneficial actions of garlic, inhibition of the growth of
cancer is perhaps the most remarkable. Garlic can detoxify
carcinogens by stimulation of cytochrome P(450) enzymes, antioxidant
activity or sulfur compound binding. Studies demonstrate a direct toxic effect
of garlic to bladder cancer and other malignancies, sarcoma and gastric, colon and prostate
cancer cells in tissue culture. The most likely explanation of this
effect is immune stimulation. Comparison of the effects of garlic to BCG immunotherapy
reveals many similarities. Both stimulate proliferation of lymphocytes and macrophage
phagocytosis, induce the infiltration of macrophages and lymphocytes in transplanted
tumors, induce splenic hypertrophy, stimulate release of interleukin-2, tumor
necrosis factor-alpha and interferon-gamma, enhance natural killer cell, killer
cell and lymphokine-activated killer cell activity. These activities represent
effective stimulation of the immune response. Studies suggest that garlic may
be useful in preventing the suppression of immune response that is associated
with increased risk of malignancy. Data suggest that maintenance of immune stimulation
can significantly reduce the risk of cancer. (Lamm D & Riggs D, J Nutr,
131(3): 1067S, 2001)
Research shows garlic (allicin) contains compounds that can help prevent
and cure infections, certain types of cancers
including, stomach, skin, breast, esophageal, oral, and colon, reduce the bodies
stress from pollution, enhance the immune system, lower blood pressure
and cholesterol, arthritis, asthma, circulatory problems, colds and flu, digestive
disorders, insomnia, liver disease, sinusitis, and ulcers. Garlic is good for
virtually any disease or infection .
Jonathan Isaacsohn, M.D., of Yale University said that "recent scientific
studies have confirmed the folklore belief that garlic has therapeutic benefits
on serum lipids". The study that confirms this statement was the largest study
conducted by the Germ an Association of General Practitioners. "261 patients
were randomized to receive either 800 mg. of garlic powder per day (standardized
to contain 1.3 percent allin) or a placebo and to maintain this therapy for
four months," Isaacsohn said. "The cholesterol levels were reduced by 12 percent
and the triglyceride levels by 17 percent. Those patients with higher baseline
levels of cholesterol (greater than 250 mg/dl) achieved greater
Eric Block, Ph.D., professor and chairman of the department of chemistry
at the State University of New York at Albany, found interest with garlic and
it's anti-clotting characteristics. Because blood clots contribute not only
the leading cause of death in the United States but is also one of the major
causes of heart attacks, Block focused on researching garlic and it's ability
to reduce clotting. Garlic helps prevent the formation of blood clots which
in turn aids in the promotion of good circulation. Block discovered that there
is a naturally occurring compound in garlic called ajoene, "which seems to be
the most active to change the surface membrane of Platelet cells so they're
less likely to stick together". Ajoene may also affect the platelet's ability
to produce thromboxane, a chemical that causes clumping," Block said.
Among garlic's preventative, cancer characteristics, it also has many therapeutic
advantages. It is a natural, potent antibiotic, antiviral and antifungal herb.
A study done at Boston University School of Medicine, conducted tests in which
garlic proved to be as effective as an antibiotic in killing 14 types of bacteria
in reoccurring ear infections among children. Not only does garlic reduce cholesterol
and help prevent the formation of internal blood clots that trigger heart attacks
but it is also a diuretic, a stimulant, an expectorant and a sweat promoter.
For centuries, garlic has been a popular remedy for common colds, coughs, and
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Garlic is one of Natures most Broad Spectrum, Antibacterial Agents
It counteracts the growth of many forms of bacteria and fungi that cause disease.
Allicin, the compound found in fresh garlic that constitutes antibiotic and
anti-fungal properties, kills or at least cripples 72 infectious forms of bacteria.
Among the list of bacteria's that spread are diarrhea, dysentery (an infectious
disease of the colon, with painful diarrhea that becomes mucous and hemorrhagic),
botulism, tuberculosis and encephalitis among other diseases.
As scientists struggle to find new ways to fight bacteria that resist almost every drug in
the antibiotic arsenal, a group of Boston University Medical researchers have
made a significant discovery about garlic. "It's a surprisingly effective weapon
against some of the most dangerous antibiotic - resistant bacteria, Staphylococcus
aureus and Streptococcus pneumonia. Researchers found that an aqueous extract
of fresh garlic cloves was effective against more than a common strains of bacteria".
Sulfides, which are found in garlic and cruciferous vegetables, are compounds
which deactivate steroidal hormones and promote the growth of tumors and inhibit
carcinogens. Also sulfides reduce blood pressure and prevent the formation of
blood - clots which can cause heart attacks and strokes. Because garlic enhances
the activity in the immune system and increases the number of natural killer
cells, it's ability to destroy tumor cells, virus infected cells and foreign
invaders increase. If garlic has the ability to dramatically enhance the immune
system of healthy people than it might be able to help people with a compromised
immune system, such as AIDS patients.
Research conducted by Dr. Tarig Abdullah
and his colleagues at the Akbar Clinic and Research Center in Panama City,
Florida, led to the conclusion that raw garlic and the Japanese garlic extract
Kyolic dramatically increased the ability of the immune system's natural killer
cells. The result of this research could have important implications for the
treatment of infections, cancer, and even AIDS. Dr. Abdullah believes that garlic
may speed up the immune defenses and may combat many fungal- type infections.
It's ability to reduce blood pressure is an herbal and medical breakthrough.
The significance of garlic being a very effective natural and anti- hypertensive
agent should be widely recognized. Author Robert Crayhon, M.S., says "garlic
has been found to lower both diastolic and systolic blood pressure when consumed
regularly. Garlic has been found to be an important stimulator of the body's
defense system, or the immune system." Crayhon goes on to say that "garlic has
been shown to lower blood sugar levels. This is of value to diabetics who often
take medication to keep blood sugar levels normal".
In one study, Arun Bardia, M.D., gave garlic to one group of people who had
suffered myocardial infraction more than a year before. Another group was given
garlic within 24 hours after their heart attack. He reported that "garlic led
to a swift, significant rise in fibrinolytic activity within a few hours."
Whatever the concentration of study, it is comforting to know that an organic
substance has the properties of fighting infection and preventing forms of cancer
and diseases. However this begins th e technical saga with the FDA and it's
The Food and Drug Administration (FDA) is a federal agency that is responsible
for the protection of the world's health. Garlic, a cultivated herb that has
many health advantages can't be marketed if any hints of it's medical purposes
exist on the label . An agency that is so concerned about our Nation's health
leaves the population limited to knowledge regarding natural herb's with medical
advantages. If garlic were to be sold and it's label advertised "Garlic lowers
serum cholesterol in the blood" it would be confiscated off the market. "Earlier
this year, the Journal of the Royal College of Physicians of London, a prestigious
medical journal , analyzed 16 studies to conclude that, compared with people
who took placebos, garlic users showed an aver age cholesterol reduction of
12 percent. A similar review of other studies last year in the Annals of Internal
Medicine showed that eating just one clove of garlic a day reduced cholesterol
levels an average of 9 percent".
With the incidence of hyper- cholesterol on the rise, the public awaits
a medical breakthrough. It might be common knowledge for Physicians and those
in the health professions that garlic helps reduce cholesterol levels significantly,
but what about the rest of the world? Why do government agencies prohibit the
advertisement of natural herbal medicine if it does in fact promote better health?
If one herb has crossed the boundaries between food and medicine it is garlic.
It's existence has been utilized as a medical herb that has the potential to
prevent, heal and ward off bacteria. Americans do not realize the full value
of garlic. Heart at tacks are the leading cause of death in the United States
averaging about 1.5 million deaths a year. Studies suggest that garlic might
help prevent up to 360,000 of them, which averages about 30,000 a month.
For those people who have problems with cholesterol and seek medical help
costly drugs are the prescribed route to go. No wonder people in this world
are chemically dependent and broke. Physicians rather recommend a drug that
costs 1 to 2 dollars a day drug with side effects ranging from as constipation,
vomiting and loss of appetite, vitamin deficiencies to bleeding. The patient
will eventually return for a prescription renewal and get more drugs to control
the side effects. A simple solution as fresh garlic and a low fat diet is what
our country needs to see more of. I'm not saying that everyone who has high
blood pressure just has to eat garlic and everything will be OK. I'm saying
that natural remedies such as garlic are being knocked over in the supermarkets
while over the counter drugs are being promoted by the FDA. Everyone is so concerned
with making a buck that they forget about what is really healthy for us.
European countries have widely accepted the usage's of herbal medicine. Why
is it that our country is shutting out what we really need. Under the regulations
of the FDA, you can't claim an herb to be a drug. Another problem linked to
this is that consumers are being misinformed about natural remedies. Because
the FDA is not actively regulating herb's as drugs, there is no real way to
decipher whether some products are safe, dangerous, or just worthless.
Modern lifestyle is the main cause for modern disease. Yet, modern treatments
for modern diseases just don't seem to work. Health care costs have skyrocketed
over the years and in this country alone over 800 million is spent annually
on health care alone. Much of these costs can be eliminated by proper nutrition.
Holistic healing, low- fat diets, a reduction of refined sugar and salts, more cruciferous
vegetables, fruit, grains and fiber is what needs to be incorporated in everyone's
diet. It's time to return to nature and it's ability to heal.
Allicin is the Key Component from Garlic
Recently the medical journal Antimicrobial Agents and Chemotherapy have confirmed
the chemotherapeutic Effects Of Garlic. A molecular mechanism may be the basis
for some of garlic's therapeutic effects. The researchers were able to study
how garlic works at the molecular level using allicin, garlic's main biologically
One study, appeared a recent issue of the American Society for Microbiology's
Antimicrobial Agents and Chemotherapy, explains how allicin fights infection.
This research supports the notion that garlic is an excellent, although smelly,
natural antimicrobial drug that can disable an unusually wide variety of infectious
The second study, reported in Biochimica Biophysica Acta, helps to clarify
the role allicin plays in preventing heart disease and other disorders. In the
studies, the scientists revealed and characterized a molecular mechanism by
which allicin blocks certain groups of enzymes. Allicin, created when garlic
cloves are crushed, protects the plant from soil parasites and fungi and is
also responsible for garlic's pungent smell.
A natural weapon against infection, the research reported in Antimicrobial
Agents and Chemotherapy revealed allicin disables dysentery-causing amoebas
by blocking two groups of enzymes, cysteine proteinases and alcohol dehydrogenases.
Cysteine proteinase enzymes are among the main culprits in infection, providing
infectious organisms with the means to damage and invade tissues. Alcohol dehydrogenase
enzymes play a major role in these harmful organisms' metabolism and survival.
Because these groups of enzymes are found in a wide variety of infectious organisms
such as bacteria, fungi and viruses, this research provides a scientific basis
for the notion that allicin is a broad-spectrum antimicrobial, capable of warding
off different types of infections.
"It has long been argued that garlic can fight a wide range of infections
and now we have provided biochemical evidence for this claim," the authors write.
The role of allicin in warding off infection may be particularly valuable in
light of the growing bacterial resistance to antibiotics. It is unlikely that
bacteria would develop resistance to allicin because this would require modifying
the very enzymes that make their activity possible.
Scientists found that allicin blocks the enzymes by reacting with one of
their important components known as sulfhydryl (SH) groups, or thiols. This
finding has important implications because sulfhydryl groups are also crucial
components of some enzymes that participate in the synthesis of cholesterol.
By reacting with and modifying the sulfhydryl groups in those enzymes, allicin
may prevent the production of artery clogging cholesterol. "It has been suggested
that garlic lowers the levels of harmful cholesterol, and our study provides
a possible explanation for how this may occur," the authors write. "However,
more research is necessary to establish what role allicin might play in preventing
the clogging up of arteries."
Complicating the issue is the concern blocking sulfhydryl groups in proteins
may sometimes be harmful because these groups are also present in enzymes involved
in some of the body's vital processes. However, unlike most bacteria, human
tissue cells contain detoxifying molecules of a substance called glutathione,
which helps maintain appropriate sulfhydryl levels. These glutathione molecules
can reverse the anti-sulfhydryl effects of small amounts of allicin.
Measuring antioxidant activity while reaction with sulfhydryl groups appears
to explain most of allicin's activity, it has also been suggested allicin acts
as an antioxidant. The study reported in BBA confirmed this antioxidant effect
and for the first time provided its quantitative assessment. Antioxidants gobble
up harmful free radicals believed to contribute to tumor growth, atherosclerosis,
aging and other processes. Producing pure allicin in large quantities in nature,
allicin is created when garlic cloves are cut into or crushed. The cutting or
crushing causes two components of garlic, alliin and the enzyme alliinase, to
The pure allicin can be stored for months without losing its effectiveness.
In contrast, allicin extracted normally loses its beneficial properties within
hours because it begins to react with garlic's other components as soon as the
clove is crushed. The extracts are taken from Allicin - Garlic's Magic Bullet
by Peter Josling In this publication you will find in depth information about
allicin and and all its properties.
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Reduce the Complications of Pregnancy naturally with Garlic
New research shows that taking garlic during pregnancy can cut the risk of pre-eclampsia (raised
blood pressure and protein retained in the urine). Studies reveal that garlic
may help to boost the birth-weight of babies destined to be too small. The research
was carried out by Dr D Sooranna, Ms J Hirani and Dr IDas in the Academic Department
of Obstertrics & Gynaecology at the Chelsea & Westminster Hospital in
London UK. They concluded that although pre-eclampsia and growth retardation
are complex multifactoral conditions, taking standardised garlic tablets (for
further details please contact us) throughout pregnancy may decrease the chances
of these types of complictions at birth. They focused on growth retarded babies
and pre-eclampsia, a potentially dangerous condition for mother and baby which
occurs in about one in ten pregnancies. Experiments by the research team showed
that adding extracts of garlic to cells from the placenta of women likely to
suffer from these conditions was able to quickly stimulate growth. Furthermore,
the activity of key enzemes that are reduced in the abnormal pregnancies were
significantly increased when garlic was added.
Medicinal Healing Garlic Recipes
Garlic supplements have an important part to play in the treatment
of high cholesterol and that this paper reviews all the published and unpublished
data from around the world. Overall a 12% reduction in total cholesterol was
shown over a placebo and that this reduction was normally evident after only
4 weeks treatment and that this was likely to persist for as long as the study
was in progress.
Syrup of Garlic is an invaluable medicine for asthma, hoarseness, coughs,
difficulty of breathing, and most other disorders of the lungs, being of particular
virtue in chronic bronchitis, on account of its powers of promoting expectoration.
It is made by pouring a quart of water, boiled hot, upon a pound of the fresh
root, cut into slices, and allowed to stand in a closed vessel for twelve hours,
sugar then being added to make it of the consistency of syrup. Vinegar and honey
greatly improve this syrup as a medicine. A little caraway and sweet fennel
seed bruised and boiled for a short time in the vinegar before it is added to
the Garlic, will cover the pungent smell of the latter.
A remedy for asthma, that was formerly most popular, is a syrup of Garlic,
made by boiling the bulbs till soft and adding an equal quantity of vinegar
to the water in which they have been boiled, and then sugared and boiled down
to a syrup. The syrup is then poured over the boiled bulbs, which have been
allowed to dry meanwhile, and kept in a jar. Each morning a bulb or two is to
be taken, with a spoonful of the syrup.
Syrup made by melting 1½ oz. of lump sugar in 1 oz. of the raw expressed
juice may be given to children in cases of coughs without inflammation.
The successful treatment of tubercular consumption by Garlic has been recorded,
the freshly expressed juice, diluted with equal quantities of water, or dilute
spirit of wine, being inhaled antiseptically.
Bruised and mixed with lard, it has been proved to relieve whooping-cough
if rubbed on the chest and between the shoulder-blades.
An infusion of the bruised bulbs, given before and after every meal, has
been considered of good effect in epilepsy.
A clove or two of Garlic, pounded with honey and taken two or three nights
successively, is good in rheumatism.
Garlic has also been employed with advantage in dropsy, removing the water
which may already have collected and preventing its future accumulation. It
is stated that some dropsies have been cured by it alone.
If sniffed into the nostrils, it will revive a hysterical sufferer. Amongst
physiological results, it is reported that Garlic makes the eye retina more
sensitive and less able to bear strong light.
The juice of Garlic, and milk of Garlic made by boiling the bruised bulbs
in milk, is used as a vermifuge.
Preparations. Juice, 10 to 30 drops. Syrup, 1 drachm. Tincture, ½ to 1 drachm.
Wine of Garlic-made by macerating three or four bulbs in a quart of proof
spirit is a good stimulant lotion for baldness of the head.
Used in cookery it is a great aid to digestion, and keeps the coats of the
stomach healthy. For this reason, essential oil is made from it and is used
in the form of pills.
Garlic, Vinegar, Honey - Miracle Home Remedy
Top doctors have revealed that the combination of raw organic garlic, raw
organic apple cider vinegar and raw organic honey is a wonder drug that can
cure everything from cancer to arthritis. Amazing studies from respected universities
around the world prove the miracle home remedy that costs just pennies a day
to make, is a super way to fight just about any affliction. Experts have verified
that this health restoring trio of garlic, vinegar and honey can wipe out both
common and uncommon aliments. Successes include ache,
Alzheimer's disease, arthritis, asthma, high blood
pressure, hemorrhoids, infertility and impotence, toothaches, obesity, ulcers
and many other diseases and conditions. In a study of arthritis victims,
Dr. Angus Peters of the University of Edinburgh's Arthritis Research
Institute found a daily dose of vinegar and honey reduced pains by
A daily dose of raw organic garlic and raw organic vinegar has proved to
be a powerful fat destroyer and weight reducer, according to Dr. Raymond
Fish of London's famous Obesity Research Center . The prestigious
British medical journal Lancel reported that cholesterol levels
plunged on average from 237.4 to 221.4 after volunteers consumed 50 grams of
garlic and four ounces of butter. The study proved the dangers associated with
high fat foods can be neutralized by adding garlic to your diet. A study of
261 adult patients by the German Association of General Practitioners
indicated that serum cholesterol and triglyceride level factors associated
with the risk of heart disease, are significantly reduced by regular use of
garlic in the diet.
Studies at Houston's MD Anderson Cancer Institute in Houston, the
Pennsylvania State University and GCLA support earlier evidence that
certain ingredients in garlic block agents the cancer of the breast, colon,
esophagus and skin. The National Cancer Institute found in
a study of 1,000 people that eating a lot of garlic is linked to a reduced risk
of stomach cancer. Dr. Etik Block of the State University of New York
at Albany has discovered garlic unleashes at least 100 sulfur producing
components, all of which are powerful medicines. There appears to be little
doubt that this astounding remedy of garlic, vinegar and honey can extend life
by protecting the user from many proven killers.
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