Garlic: Historic Herb Helps in Hundreds of Healing Ways Cancer Chances Cut in Half
It has been called the stinking rose.
It is one of the world's most evocative ingredients.
Guaranteed to transform any meal into a bold, aromatic, healthy experience, it has been said, or at least felt since time immemorial, that "If you can smell garlic, everything is all right".
A member of the Allium or lily family, which includes onions and leeks, garlic is so rich in sulfur it smells.
Several landmark studies strongly suggest that regular consumption of large amounts of garlic reduces cancer risks by as much as two-thirds for many types of cancer.
Other studies indicate that garlic may prevent heart disease and diabetes, boost the immune system, improve metabolism, regulate fat cells and benefit musculoskeletal and respiratory systems - if you eat enough of it.
Garlic helps prevent blood clots from forming, has anti-fungal and anti-viral properties, is useful in combating high blood pressure, high cholesterol, coronary heart disease, heart attack and “hardening of the arteries”.
This is beyond dispute.
Other uses include treatment of fever, coughs, headache, sinus congestion, gout, rheumatism, asthma, bronchitis, shortness of breath, low blood pressure, low blood sugar, high blood sugar, and even snakebites.
Eating enough garlic also appears to wondrously boost our natural supply of hydrogen sulfide which acts as an antioxidant and transmits cellular signals that relax blood vessels and increase blood flow.
In short, it makes you feel good just eating it.
HOW IT WORKS?
It is the high content of sulfur in garlic that makes it a healer. Sulfur moves almost like oxygen in the body and has a propensity to carry with it various other elements delivering these throughout the body in ways that seem miraculous.
When garlic is cut raw, or crushed or chewed thoroughly, an enzyme in the garlic combines with sulfur and an amino acid, which creates a compound called allicin.
As saliva greets it in the mouth, allicin, which is responsible for the "hot" sensation of raw garlic, changes into other combinations, again with sulfur - and various trace elements in the garlic - to dart out, throughout the body.
AWAKENS THE BODY!
Fat soluble combinations or sulfides in garlic move down the alimentary canal cleansing and eliminating toxins. Inside the stomach, stomach acids change the fragmented bits of garlic into both water and fat soluble combinations. The water-soluble sulfides leap through tiny pores in the walls of the stomach and race through capillaries enriching and oxidizing the blood all over.
The fat soluble sulfides descend through the stomach to its bottom changing into increasingly minute sulfides. These go through the pylorus and into the duodenum - swimming, racing, cleansing and killing toxins and soon are absorbed into the lymphatic system where they grow smaller still and spread and circulate for a few hours awakening the blood with energy, oxygen and nutrients.
Scientists have explained in gripping detail how various sulfides called DADS and DATS penetrate into cells - first the compartment and then into the very nucleus of individual cells, dusting off, cleaning them, waking them up, invigorating them, and even killing off or inhibiting cancer cells, triggering actual suicides of potential future cancer cells, and strengthening responses from the intelligent life of the hearty blood rich cells and boosting them and along with it the entire immune system, and while the garlic sulfides are at it, cleansing the lymphatic system of harmful bacteria.
After this, these tiny sulfides flow into the vena cava, the body's largest vein, and circulate throughout the bloodstream, being broken down further, adding oxygen and nourishment right into the pulsating blood. Next, broken down even further some go deep into the liver where these sulfides help to exhilarate and purify the liver, provoking it to manufacture healthy HDL cholesterol and reducing LDL cholesterol, thereby reducing total cholesterol and triglycerides.
By the time these sulfides work their way through the lungs, giving bursts of oxidization to the breathing apparatus, the entire body has gotten a boost of marvelous energizing sulfides and trace minerals and vitamins they carried with it. The residue, what causes garlic breath in the lungs, is actually a sign that the healthy properties of garlic went through the entire system.
Breathe easy and deep. That isn’t bad breath; it is good health..
MINERAL AND VITAMINS
Among the various ingredients that combine and make whole new compounds, the sulfur in garlic combines with, and delivers throughout the body, trace amounts of copper, iron, zinc, tin, calcium, manganese, magnesium, aluminum, germanium, phosphorus, potassium, sodium and vital selenium - things your body has been craving - and also, vitamins A, B1, B2, B3, B5, B6, B9, and C.
This marvelous sulfur rich combination helps bring about the robust health seen in those who regularly eat raw garlic in sufficiently large quantities.
HOW BEST TO EAT IT
It is best to eat garlic raw. When it is crushed or cut and left to stand for 15 minutes, the allicin becomes most effective.
Cooked and pickled garlic also make or enhance certain sulfur compounds and offer various health benefits. Ideally one should eat mostly raw - at least 1/2 clove in food every day. Better still the consumption of five or more cloves is optimal.
Of course, this may present certain social challenges since garlic leaves an odor on the breath. But as one garlic researcher said, "If it doesn’t smell, it doesn’t work." Another researcher put it more succinctly: "Bad breath is better than no breath."
Chewing raw parsley helps disguise the breath of regular garlic consumers. But some have found that once one consumes hearty quantities of garlic, and achieves robust and astonishingly virile health, the body normalizes and the smell is not nearly so malodorous.
Instead of a stinking rose, the healthy garlic fed man or woman feels in the pink and smells like a lovely rose, fragrant and refreshing all the time.
|Niagara Falls Reporter - Publisher Frank Parlato Jr.||www.niagarafallsreporter.com||
Dec 17, 2013