Garlic, one of nature’s most powerful antibiotics, has been shown to be particularly effective against 14 different types of infections.
Most of its therapeutic properties stem from the presence of allicin, a sulfur compound with a strong odor. It offers effective defense against harmful bacteria, viruses, parasites, yeast infections, and antibiotic-resistant MRSA bacteria. Sulfenic acid, the fastest scavenger of free radicals, is produced when allicin is consumed.
The best way to enjoy the health benefits of this vegetable is to eat it raw, crush or crush a clove of garlic, wait for the allicin to activate for five minutes, and then consume it.
Garlic, also known as Allium sativum, is a common spice found in many different cuisines around the world. It is a member of the Liliaceae family. It comes from Central Asia and is characterized by the presence of antioxidants, organosulfur compounds, and allicin, which is its primary active ingredient. Thanks to its composition, it has a number of advantages and is the basis of natural medicine.
BENEFITS OF GARLIC
Garlic is a source of potassium, calcium, magnesium, phosphorus, and vitamins C and B9 and also has anti-inflammatory, antimicrobial, antifungal, antiseptic, and cardioprotective properties.
It would also alleviate diabetes, fight certain cancers, and thin the blood. In the field of cosmetics, it is said to have benefits for fighting warts and acne as well as for maintaining nails and hair.
Similarly, combating the underlying pathogens would be beneficial in both the treatment and prevention of specific infections. Including:
Indigestion is caused by the bacterium Helicobacter pylori or H. Pylori. Candida is a type of yeast that causes skin diseases and yeast infections. Staphylococci, bacteria that appear in cases of gastroenteritis and food poisoning, Intestinal bacteria Escherichia coli (E.Coli)
Herpes, which causes infections of the mucous membranes and skin Influenza A and B, the viruses that cause influenza In particular, oral streptococci are the bacteria that cause tooth decay and angina pectoris. Bacteria called Vibrio cause cholera Rhinovirus, which is associated with viral respiratory tract infections, Trichophytons are fungi that are involved in the pathology of athlete’s foot.
Rotavirus is typically responsible for gastroenteritis in infants The fungus Scedosporium prolificans (S. prolificans) causes pneumonia, septic arthritis, and deep soft tissue infections. Giardia is a parasite that causes giardiasis.
Food poisoning is caused by salmonella bacteria.
GARLIC APPLICATION?
Garlic’s active ingredient, allicin, must be released into the food by chopping, crushing, or other methods in order to reap its therapeutic benefits. You can then eat it raw by regularly combining it with oil or a small amount of honey. Garlic can be added to salads, spread on toast, or skewered into meat, but only a few minutes before cooking. Due to the neutralization of allicin and the reduction of antioxidant content caused by heat, cooked garlic has a lower nutritional profile than raw garlic.
For external applications, use garlic oil and poultices.
MORE ADVICE
Chew on parsley, licorice, or even aniseed leaves to reduce bad breath caused by eating garlic.
Cautionary notes
Garlic taken in excess can cause heartburn. Garlic, especially raw garlic, can cause burns and allergic reactions in healthy areas, so it must only be applied topically to the area that needs to be healed. Those on anticoagulants or who have recently undergone surgery should not eat garlic.
Furthermore, it is not advisable to give children any external or oral products that contain garlic. Consult your doctor before using any natural remedies.
Garlic, a powerful natural antibiotic, has shown remarkable effectiveness against a spectrum of 14 different infections, attributed primarily to its active ingredient, allicin. This sulfur compound boasts strong antimicrobial properties, fighting various bacteria, viruses, parasites, and even antibiotic-resistant strains.
In addition to its pungent smell, garlic offers numerous health benefits due to its composition of antioxidants, organosulfur compounds, and essential nutrients such as potassium, calcium, and vitamins C and B9. Its versatile uses range from cardiovascular support to antimicrobial, anti-inflammatory, and potential anti-cancer effects. However, it is essential to consume garlic properly to maximize its health benefits – such as activating allicin by crushing or pressing garlic cloves and letting them sit before ingestion.
The wide range of infections that garlic is said to combat include indigestion caused by H. pylori, yeast infections such as Candida, bacterial culprits such as staph and E. coli, viral infections such as influenza A and B, fungal problems such as athlete’s foot and parasites such as Giardia…
Caution is required when using garlic. Excessive intake can lead to heartburn, and raw garlic can cause irritation or burns to sensitive areas of the skin. Consultation with a physician is recommended, especially for those taking medications or undergoing recent surgery, and it is recommended to avoid giving garlic-based medications to children without professional guidance.
Garlic’s versatility in culinary and medicinal uses underscores its value in natural health practices. However, while we recognize its potential benefits, it is important to approach its consumption with care and in consultation with health professionals to maximize its positive impact on health and well-being.