As I know, many people avoid eating fresh garlic due to the fear of its afterwards pungent smell which is capable of knocking out everyone happen to be within ten feet around. Maybe so, but let me tell you something. I strongly prefer smell of garlic over the smell of cancer. What exactly is YOUR preference?
For thousands of years garlic has been cultivated in many nations and used as a part of folk medicine. An Egyptian medical document (Codex Ebers) dating to about 1550 b. c. gives over 700 therapeutic formulas, of which 22 include garlic as an efficient remedy for a number of health conditions like headaches, heart problems, worms, abscesses and tumors (PDF Garlic in Codex Ebers). There is even a section which deals with what we now call depression. Greek athletes ate garlic before they competed in Olympic Games and Romans used garlic for strength building and endurance and therefore they also gave it to soldiers and sailors. Modern scientific studies resulted in thousands of peer-reviewed publications on positive effects of garlic consumption (search PubMed) for a great number of ailments including ischemia, fatigue, cancer, diabetes, respiratory disorders, Alzheimer’s disease and others. And yet millions of young Americans age 18 to 34 keep choosing artificial energy stimulants. Remarkably, a research has shown that that garlic increases testicular testosterone levels, thus boosting your well-being and longevity! Maybe those young people should simply switch to a healthy diet?
Garlic: No flu shots
When crushed, garlic yields allicin, an organic sulfide and a natural antibiotic (read PDF file Antibacterial properties of Allicin) and anti-fungal compound (phytoncide). It has been claimed that it can be used as a home remedy to help speed recovery from strep throat or other minor ailments because of its antibiotic properties. According to the Wikipedia: “In in vitro studies, garlic has been found to have antibacterial, antiviral, and anti-fungal activity.”
My personal experience of using garlic as a home medicine started many years ago when I decided to try it for treatment of my runny nose while a flu season. I simply crashed a garlic clove in some 20 teaspoons (half-cup) of water, allowed it to stay for some 30 min and then slowly poured a teaspoon of the solution (supposedly allicin extract) into each nose hole while laying down on a bed. What I have found out in minutes was that my nose was dried and flu symptoms were lightened. Since then I have been using this procedure on a regular basis especially while a flu season like this one. It does produce profound preventive effect particularly when done before you get sick. And you can store the aqueous garlic preparation in a fridge for a couple of days without notable loss in its efficacy. One day eight years ago I unfortunately was involved into a flu vaccination campaign at work. Next day I turned to feel so miserably sick that I swore to myself to never ever do this again. Guess what? Now I don’t remember what it is like to be sick. Are YOU the one who is quick to remind this to me? Watch video: Secrets of People Who Never Get Sick. Also please read recent this very useful update on health benefits of garlic: How to love garlic without loosing friends.
By the way, beware of mercury in vaccines and its possible link to autism incidence in American children. Also here is one of the latest disturbing news: Secret government documents reveal vaccines to be a total hoax.
Fresh vegetables reduce garlic breath
Organic sulfides (e. g. allyl methyl sulfide) and hydrogen sulfide produced in the body from allicin are very toxic in high concentrations but when formed in small quantities they are playing important role of anti-oxidants. These volatile compounds are what we and our neighbors smell after we ate garlic. Also trace quantities of organic compounds containing selenium were identified in garlic. Certain selenium compounds are proven as powerful anti-cancer medicines. Recent research suggests that proper selenium intake is correlated with a reduced risk of both breast cancer and prostate cancer. Brazil nuts serve as another source of dietary selenium.
Fresh foods such as kiwi, spinach, parsley and basil were found effective in neutralizing the garlic breath (read: Ward Off Garlic Breath with These 5 Foods). Cooked rise, cow’s milk and eggs are also helpful. So if you eat garlic with raw foods your risk of shocking people with the pungent smell would be dramatically reduced. (Book: Garlic and Other Alliums. The Lore and the Science. By Erick Block).
Bottom line. More garlic, more vegetables means less heart problems and less cancer patients. And don’t worry about garlic breath too much. After all, it is a breath of health!