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Garlic Protocol Continuation

      

Hail the King Garlic

"Garlic consumption has a significant protective effect against atherosclerosis."   Healing Spices   Note garlic also protects against  arteriosclerosis and CVD

Today there is no such thing as wild garlic. I have found wild onions that are extremely potent and may have been of the type man used to create his garlic. For 5,000 years man has cultivated his garlic and made it his own. There are over 3,000 medical studies demonstrating the diverse health benefits of Garlic. It is said the workers building the pyramids refused to work until the King delivered Garlic to replace their depleted supply. Garlic has been revered in hundreds of cultures for many thousands of years. I will list but a few of the thousands of known benefits of Garlic but know and act on this. Don’t let a day go by without eating raw Garlic, raw Onion or BOTH

The Roman army planted garlic in every land they conquered and marched into battle chewing cloves.  It has popularly been thought that garlic was employed by the Roman soldiers because it inhibited waterborne parasitic infections that plague marching armies, or served as an antibiotic for battle wounds.  But now we realize a different benefit may have been realized – greater endurance to fight an enemy in battle.

Human studies show that garlic produces improvement in people who are physically fatigued.  [Molecular Nutrition Food Research 2007 Nov; 51(11):1329–34]  An animal study in Japan shows that aged garlic extract minimizes the impairments associated with physical fatigue by promoting oxygen supply via dilation of blood vessels, reduction of oxidation and control of sugar metabolism.  [Biol Pharm Bulletin 2006 May; 29(5):962–6] . I always take a large bulb of garlic on a hike.

     

Don’t let a day go by without eating raw Garlic, raw Onion or BOTH

"Garlic and onion consumption plays a significant role in the reduced number of cancer deaths."   William Fischer, Note both are high in many forms of sulfur and selenium

"Garlic contains sulfides that help relax your arteries. This lets blood flow more freely. In fact, a study in the Proceedings of the National Academy of Sciences found that garlic can relax blood vessel tension by an amazing 72 percent. For maximum benefit, eat one to two cloves of fresh garlic per day. If you'd rather use a supplement, choose one that gives you at least 3,600 mcg of allicin - garlic's active compound."   Doctor Robert Rowen MD

Garlic lowers triglycerides and is used to prevent arteriosclerosis (See Arteriosclerosis Protection Protocol) and cardiovascular disease. Garlic chelates (See Chelation Protocol) cadmium, lead and mercury within the body. Garlic is also effective for lowering blood pressure and serum cholesterol levels. It aids in supporting normal circulation, nourishing stomach tissues, maintaining normal blood pressure and aids the body's natural ability to resist disease. Garlic is a natural antibiotic possessing at least fifteen different antioxidants, antivirals and anti-fungals. Garlic helps fight arterial blockage in many ways. Most infections cannot grow well in the presence of garlic.

   

Arterial Plaque, Arteriosclerosis

"High-allicin garlic has shown strong antiviral effects and support for healthy immune function.46,47 When symptoms first appear, take 9,000 mg of high-allicin garlic once or twice a day. Be sure to take it before meals, as taking such high amounts of this highly potent form of garlic will cause painful stomach-esophageal burning if it isn’t followed immediately by food."   Winterize Your Immune Defenses

“Both garlic and HDL were able to reduce plaque formation and size within 30 minutes of incubation in these experiments. Existing plaques were dissolved by up to 25% within 15 minutes after the garlic was introduced, indicating a reversal of existing problems related to build-up of arterial plaque. In addition, calcification of the cholesterol docking sites in the arteries was reduced by up to 50% in the presence of the garlic extracts.” Professor Guautnter Siegel, M.D., University of Medicine Berlin

"If everybody ate one or two garlic cloves a day the worldwide risk of heart disease would drop by 25%."   Healing Spices

"Members of Allium family, especially garlic and onion, have been used as traditional medicines to treat a variety of diseases, including common cold, arthritis, headache and heart diseases (Fenwick and Hanley 1985 Citation ). These beneficial effects have been attributed to their abilities to lower blood pressure (Loeper and Debray 1921 Citation ) or to inhibit platelet aggregation and thromboxane formation (Bordia 1978 Citation , Makheja el al. 1979 Citation , Srivastava 1986 Citation ). . In comparison to the control, raw Welsh onion juice consumption significantly (1) lowered resting systolic blood pressure; (2) prolonged the bleeding time; (3) diminished platelet adhesion on a fibrinogen-coated surface, ADP-evoked platelet aggregation and ADP-stimulated thromboxane release; (4) elevated the concentration of cyclic AMP, but not cyclic GMP, in platelets; (5) increased the plasma level of 6-keto-prostaglandin F1 {alpha}, the stable prostacyclin metabolite, but not the plasma nitrite level. On the contrary, boiled Welsh onion juice consumption was totally ineffective. In conclusion, consuming raw Welsh onion juice, but not boiled juice, has blood pressure lowering and antithrombotic effects in rats."   Chronic Consumption of Raw Welsh Onion Juice Inhibits Rat Platelet Function, Note this is an excellent study delineating MANY important health aspects

“Of 432 heart disease patients half received two or three cloves of raw or cooked garlic per day, half none. After the first year there was no difference in the rate of heart attacks between the groups. In the second year the garlic eater’s death rate dropped 50% compared to the no garlic group and in the third year the garlic eater’s death rate dropped 66%. Both blood pressure and cholesterol dropped about 10% in the garlic group.” Doctor Arun Bordia Cardiologist

"Aged garlic extract may be beneficial in protecting against cardiovascular disease as a result of inhibiting platelet aggregation."   Journal of Nutrition

"Garlic: Not only has garlic been found to reduce a multitude of risk factors associated with arteriosclerosis, the thickening and hardening of the arteries, but it also significantly reduces the risk of heart attack and stroke.[xi]  In vitro research has confirmed that garlic inhibits arteriosclerotic plaque formation.[xii]  Aged garlic extract has also been studied to inhibit the progression of coronary artery calcification in patients receiving statin therapy.[xiii] And let us not forget, garlic's benefits are extremely broad. We have identified over 150 diseases that this remarkable culinary and medicinal herb has been confirmed to be of potential value in treating and preventing and which can be viewed here: Garlic Health Benefits."   7 Ways  to Prevent Heart Disease

This is explosive. In addition to scavenging plaque as well as HDL the garlic is helping avoid the arteriosclerosis of your arteries. Yet another reason to eat your daily raw garlic.

   

Viruses and Garlic Including Herpes and "Seasonal Flu"

"High-allicin garlic has shown strong antiviral effects and support for healthy immune function.46,47 When symptoms first appear, take 9,000 mg of high-allicin garlic once or twice a day. Be sure to take it before meals, as taking such high amounts of this highly potent form of garlic will cause painful stomach-esophageal burning if it isn’t followed immediately by food."   Winterize Your Immune Defenses

“Almost every virus tested has not been able to withstand allicin, the active ingredient produced when a fresh clove of garlic is crushed.”  Planta Medica 58:417–23, 1992

"So in summary with Garlic's Allicin you have a broad spectrum of activity against bacteria, virus, and protozoa. No resistance can be built up so it is an absolutely safe product to use. It has no effect on mammalian cells, and no effect on the lactic acid bacteria." Raw garlic Anti-Microbial Supreme

"Garlic is antibacterial, antiviral and anti-fungal, and unlike synthetic antibiotics, bacteria, viruses, and yeast do not build up resistance to it. Garlic also contains allicin, a chemical that is anticarcinogenic. It also has been shown to lower LDL, lower total cholesterol, lower blood pressure, reduce your risk of blood clots and stroke, lower homocysteine, and even prevent insect bites -- including mosquitoes and ticks."    Doctor Joseph Mercola MD

The component of garlic, allicin, which causes the familiar strong smell and flavor, is actually an extremely effective antioxidant. As allicin digests in your body it produces sulfenic acid, a compound that reacts faster with dangerous free radicals than any other known compound. Garlic is also a triple threat against infections due to its antibacterial, antiviral and antifungal properties. It is effective at killing antibiotic-resistant bacteria, including MRSA, as well as fighting yeast infections, viruses and parasites."   Doctor Joseph Mercola MD

"Aged garlic has unique, immune-boosting compounds that work differently than those found in high-allicin garlic.48 For a more complete emergency response to wintertime symptoms, add 3,600 mg of aged garlic extract to the protocol at the first sign of a cold."   Winterize Your Immune Defenses

Garlic is one of your BEST anti-viral tools; eat garlic everyday.

   

Allicin is THE Most Important Ingredient in Garlic

Garlic is often considered to be nature's antibiotic and is known to treat countless medical conditions. Virtually all of garlic's significant health benefits stem from its dense concentration of allicin, an organic sulfur compound that is well-known for preventing and treating disease due to its considerable antibacterial, antiviral, antifungal, antimicrobial and antioxidant properties. This allicin content is what makes garlic so effective at treating sinusitis.(5)   Allicin content is what makes garlic so effective at treating sinusitis

“Almost every virus tested has not been able to withstand allicin, the active ingredient produced when a fresh clove of garlic is crushed.”  Planta Medica 58:417–23, 1992

“Garlic’s organosulphur compounds, allicin and diallyl disulphide (DADS) in this current in vitro study, allicin and DADS were found to activate perivascular sensory nerve endings, inducing the relaxation and enlargement of blood vessels, lowering blood pressure and improving blood flow throughout the body.” Proceedings of the National Academy of Sciences 2005

"Garlic is antibacterial, antiviral and anti-fungal, and unlike synthetic antibiotics, bacteria, viruses, and yeast do not build up resistance to it. Garlic also contains allicin, a chemical that is anticarcinogenic. It also has been shown to lower LDL, lower total cholesterol, lower blood pressure, reduce your risk of blood clots and stroke, lower homocysteine, and even prevent insect bites -- including mosquitoes and ticks."    Doctor Joseph Mercola MD

"A research team investigated whether allicin could be as effective as claimed. Through experiments with synthetically produced allicin, they found that sulfenic acid produced when the compound decomposes rapidly reacts with dangerous free radicals. Researchers said that the reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact. No other compound has been observed to react as an antioxidant so quickly." Science Daily January 31, 2009

 

"Typically garlic must be crushed or chopped in order to stimulate the process that converts allicin into the beneficial allicin. Once the garlic is cut, the active compound  in garlic loses potency rapidly and will all but disappear within about an hour of chopping. So the best way to eat garlic is to take a whole, fresh clove, chop it, smash it or press it, wait a few minutes for the reaction to occur, and then eat it. If you use jarred, powdered, or dried garlic, you will not get all the benefits that fresh garlic has to offer." Doctor Joseph Mercola

"So in summary with Garlic's Allicin you have a broad spectrum of activity against bacteria, virus, and protozoa. No resistance can be built up so it is an absolutely safe product to use. It has no effect on mammalian cells, and no effect on the lactic acid bacteria." Raw garlic Anti-Microbial Supreme

"A study tested one capsule daily of an allicin-containing garlic supplement from November thru February on a group of 146 volunteers.12 Half the group received the garlic while the unfortunate other half got a placebo. The garlic group suffered 63% fewer common cold infections compared to the placebo group. Even more significant, those in the garlic group who did catch a cold suffered symptoms for an average of only 1.52 days compared to 5.01 days for the placebo group.”    Life Extension, Note WOW

The component of garlic, allicin, which causes the familiar strong smell and flavor, is actually an extremely effective antioxidant. As allicin digests in your body it produces sulfenic acid, a compound that reacts faster with dangerous free radicals than any other known compound. Garlic is also a triple threat against infections due to its antibacterial, antiviral and antifungal properties. It is effective at killing antibiotic-resistant bacteria, including MRSA, as well as fighting yeast infections, viruses and parasites."   Doctor Joseph Mercola MD

"No one has mounted a campaign to make garlic bulbs larger, sweeter, or milder. For this reason, they’ve maintained most of their wild nutrients. Whether or not you get all the health benefits of garlic depends on how you prepare and cook it. In 2001, Israeli food chemists discovered that conventional ways of preparing garlic destroy most health benefits. Garlic’s health-promoting property is a compound called allicin, which is only created when two substances isolated in a garlic bulb come in contact with each other. Heating immediately after crushing or mincing eliminates the formation of allicin. But you discuss a trick to keeping cooked garlic nutritious. You can cook garlic and reap all its benefits if you make a simple change to the way you prepare it. Chop, mince, slice, or mash it then keep it away from the heat for 10 minutes. During this time, the maximum amount of allicin is created."   Eating On The Wild Side  Note so you can have  your allicin and heat it too, neat

    

You can Cook your Allicin if ...

"You can cook garlic and reap all its benefits if you make a simple change to the way you prepare it. Chop, mince, slice, or mash it then keep it away from the heat for 10 minutes. During this time, the maximum amount of allicin is created."   Eating On The Wild Side  Note so you can have  your allicin and heat it too, neat

Allicin is the ingredient in garlic responsible for MUCH of its tremendously salubrious effects. Allicin can be destroyed by heat and most processing. So make sure you follow the directions directly above if you want to heat  your garlic. IMO eat a LOT of Crushed or finely diced raw garlic. Make sure  your garlic supplement contains verified ALLICIN. Of course there are MANY other salubrious ingredients besides allicin in garlic; these are definitely worth eating. I often throw a whole garlic bulb in a soup.

        

Garlic a Great Sulfur Source

"Doctor Seneff believes it's important to address sulfate deficiency whenever you're suffering with a chronic disease, including cancer and lymphoma. In her opinion, eating sulfur-rich foods is part and parcel of the solution. Garlic is a very good source of sulfur. Raw garlic is the most potent. According to Dr. Seneff, you don't need to concern yourself with the issue of sulfate transport because the garlic form of sulfur is very easy to transport. Your red blood cells oxidize it to sulfate, and it gets into your blood as sulforaphane. "    Glyphosate-Treated Wheat Promotes Celiac Disease  Note yet another reason why raw garlic should be eaten Every Day

Most of us are low on the vital mineral sulfur. Garlic is a great source of very bioavailable sulfur.

      

Garlic a good Selenium Source

"Selenium-methyl L-selenocysteine is an organic complex of selenium with a sulfur-containing amino acid, in this case, L-cysteine. This compound is the most recent form of selenium to attract scientific interest. Found in plants in the Allium family (garlic and onions) grown in selenium-enriched soil, it is one of the most potent forms of selenium known.57 Laboratory studies reveal several mechanisms of action unique to this form of selenium. Perhaps most intriguingly, selenium-methyl L-selenocysteine supplements restore proteins associated with normal circadian (24-hour) rhythms.58 Disruptions in circadian rhythms are associated with development of several cancer types, most notably breast cancers. Restoring those important regulatory proteins with selenium-methyl L-selenocysteine normalizes levels of melatonin and estrogen receptors related to the aggressiveness of breast cancers.25"   Selenium Insufficiency Increases Cancer Risk

Garlic is the best-known natural source of selenium (See Selenium Protocol) Buy organic garlic grown in the USA if you can, it often has more of several key ingredients including selenium. Much of the imported garlic is grown in China and if I know the bastards despoiling our food supply it is probably grown in the selenium poor regions of China.  

Garlic pills are often ineffective, research them if you consider their use. Kyolic has a good reputation and there seems to be much to recommend a  mix of raw and quality aged garlic. ALWAYS include some raw Garlic in your diet as aging may destroy some of garlic‘s salubrious properties as well as creating other ones.

I use raw Garlic usually one or more cloves most days. I eat both Garlic and onions (See Onion Protocol) and most days I eat both onions and garlic often both in the same meal. Did I emphasize that enough?  I always try to eat garlic with a little good fat (See Fat Soluble Nutrients Protocol). The finer you chop or crush garlic the more allicin is released. The allicin must be ingested within an hour of crushing as it is very volatile, probably why it is so effective in your body.

If you let raw whole garlic bulbs age about a month or more in your kitchen you can easily peel it, usually with just your fingers and a little twisting. Bulk garlic bulbs bought during the fall harvest lasts me thru the winter in my cold garage until spring usually with little spoilage.

     

Why is Garlic so effective for so MANY Problems

"A research team investigated whether allicin could be as effective as claimed. Through experiments with synthetically produced allicin, they found that sulfenic acid produced when the compound decomposes rapidly reacts with dangerous free radicals. Researchers said that the reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact. No other compound has been observed to react as an antioxidant so quickly." Science Daily January 31, 2009

“For centuries, the benefits of garlic have been experienced by many cultures for the treatment and prevention of disease; garlic’s status as one of the cancer fighting foods is perhaps one of the most notorious. Scientists believe that the anti-cancer properties may be due to the production of something known as hydrogen sulfide. Also known to protect the heart, researchers at Albert Einstein College of Medicine found that damage to the heart muscle as a result of heart attack is halted by directly injecting hydrogen sulfide into mice. Researchers believe that the production of hydrogen sulfide is responsible for garlic’s ability to prevent various cancers including, prostate, breast, and colon cancer.”   Cancer Fighting Foods – Garlic

IMO the above research is as close as we can come to answering this question in a single paragraph. Note antioxidation is just a single aspect of garlic's vast array of  salubromechanisms.

    

Garlic is perhaps the MOST important food and supplement we have. Don’t let a day go by without eating Garlic, Onion or BOTH. 

  

10 Amazing Health Benefits Of Garlic

       

Eat Onions if Garlic is Impossible  Three or four times the volume of onion equals, about, one volume of garlic.

        

Caution: A small number of people are allergic to garlic.

"Garlic is classified by Chinese herbalists as moderately toxic. Too much can cause stomach cramping and intestinal gas."   William Fischer, Note I often have these symptoms in a mild form if I eat two or more large cloves a day. This tells me I have had a little too much garlic, a situation I vastly prefer to too little garlic

With garlic a little goes a long way. Massive amounts of raw garlic liquid especially after a fast can kill. IMO do not often exceed two - three medium cloves of raw garlic a day and be very careful with raw garlic oil; learn it's uses before using it; I would not use this oil.

I never use the raw garlic oil. The whole garlic herb is safe in reasonable amounts IMO.

Doctor Gary Gordon says he uses very large amounts (up to 2 full bottles a day of Kyolic liquid) of aged garlic for medical emergencies.  I have used bottles of Kyolic liquid over a week to deal with awful problems.

I have eaten many thousands of cloves of raw garlic over the last fifty years but usually at the rate of one or two a day. When seriously sick I make up a pot of my chicken soup with many COOKED garlic bulbs in the pot and a few freshly chopped garlic cloves in each large bowl.

       

More on Garlic

http://whfoods.org/genpage.php?tname=foodspice&dbid=60

http://www.healingdaily.com/detoxification-diet/garlic.htm

http://www.garlic-central.com/garlic-health.html

http://www.gordonresearch.com/articles_cardiovascular/Effect_of_garlic_on_cardio-v_disorders.pdf

 

  

 

This File was last updated on 05 February 2020 01:48 PM

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