August 22, 2017

GARLIC, NATURES ULTIMATE CURE-ALL: Certified Cancer Killer – 8 Scientific Studies That Prove Garlic Kills Cancer Dead, Dead, Dead!!!

(Garlic Promoted) “Natural Killer cells are the most powerful infection fighting cells in the white blood cell arsenal. NK cells kill cancer cells, viruses, fungus and bacteria.”

Garlic started killing Cancer Cells “Within 30 minutes of exposure”

“This research highlights the great promise of (Garlic) plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells,”

“Tumor growth was completely inhibited in mice with Garlic in their system, even after direct injections of fresh cancer cells and transplanted cancer tumors”

“More studies are needed in animal models of cancer tumors before application of this therapeutic strategy to tumor patients.”

TRANSLATION: It will be years before Garlic can be tested on humans! LOL!!!

Millions of people use Garlic for it’s healing properties everyday and have been for over 10,000 years, LOL.


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Garlic is a medicinal plant.

Scientific name: Allium sativum L.
It belongs to the Liliaceae family (Liliaceae)

Garlic is an annual herb native to Central Asia but its widespread use as a condiment and medicinal properties, is cultivated in almost all continents.

The parts used are garlic bulbs that contain a wide variety of active ingredients with medicinal properties that stand out in the plant kingdom.

The systems in which the garlic active ingredients provide its benefits are the cardiovascular, respiratory, genito urinary tract, digestive, hematopoietic, skin and mucous membranes.

The properties are based primarily on the large amount of sulfur which contains, besides contains calcium, phosphorus, iron, sodium, potassium, vitamins A, B, C and nicotinamide.

“Garlic is health. Eat garlic “.

And is that garlic has many beneficial properties for our health.

Avoid garlic before going to the operating room because it is an anticoagulant.

A study that identified allicin, a compound that helps the body to kill cancer cells. Subsequently, it was found that people who eat garlic or other plants such as leeks, chives, onions, have a 60% lower risk of developing stomach cancer.
Garlic helps reduce cholesterol and triglyceride levels in the blood, as well as lowers blood pressure, thins and purifies the blood and prevents clotting or thrombosis in the blood vessels. Therefore, reducing the risk of cardiovascular disease and atherosclerosis.

garlic has been linked to blood sugar levels as it stimulates the absorption process of reducing these levels.
Natural antibiotic, analgesic, effective against acne, insect bites, warts, varicose veins and hemorrhoids, as it protects the circulatory system. Avoid constipation, prevents kidney and muscle problems (sciatica, rheumatism, gout, arthritis and osteoarthritis).

It is diuretic, has therapeutic action on the pancreas, liver and adrenal, pituitary and thyroid. Good heat, makes us sweat and eliminate toxins. Useful in infections of the mouth, throat or chest (asthma, flu, coughs (good expectorant), etc.), Stomach infections (gastroenteritis and diarrhea), skin infections (athlete’s foot, ringworm, etc..) And infections genitourinary candidiasis.

Garlic can be taken in the form of tablets, capsules, inhalation, beverages, alcohol, macerated in water, fried, cooked in oil, raw, roasted, among others.

There are several ways to remove that smell, well chewing fresh leaves of celery, fresh mint or parsley and a subsequent water rinse and a squeeze of lemon. Or taking an infusion of chamomile, eucalyptus, thyme or rosemary.

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Here are the 8 Mainstream Medical Studies Summaries.

Garlic-web

Below are a list of studies undertaken demonstrating the effects of garlic to treat and cure cancer.

* 1. Natural Killer cells are the most powerful infection fighting cells in the white blood cell arsenal. NK cells kill cancer cells, viruses, fungus and bacteria. A study published in the German Medical Journal “Deutsche Zeitshrift” reports on the results of 7 patients taking 5 grams of garlic daily. They said that “6 of the 7 patients had normal NK cell activity after 6 weeks and that all had normal NK activity after 12 weeks.”

* 2. BBC News: Scientists have uncovered fresh evidence that garlic can protect against some forms of cancer. The research, by a team from the University of North Carolina at Chapel Hill, shows that people who eat raw or cooked garlic regularly cut their risk of stomach cancer by about a half compared with those who eat none. They also cut their risk of colorectal cancer by as much as two-thirds.

Lead researcher Professor Lenore Arab said: “There seems to be a strong, consistent protective effect for people who are regular garlic consumers. “It doesn’t matter if they’re consuming garlic in China or in the United States, the effect is still there.” However, the researchers found no such benefit from taking garlic supplements. Professor Arab said it might be possible that this could be that the active ingredients are being destroyed in processing or by sitting on store shelves for a long time.

The researchers based their findings on data from 22 previous studies from around the world on the impact of garlic on cancer. Many scientists believe garlic helps prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.

* 3. The biggest study ever conducted in the history of garlic supplementation, a 7 year long clinical study was undertaken to determine aged garlic extract effects on stomach cancer and serious digestive problems that can lead to gastric cancers. It was performed through collaboration of National Cancer Institute (NCI) and leading Chinese researchers, who tested to see if aged garlic supplementation would significantly affect or reduce precancerous gastric lesions. The clinical study was double-blinded and randomized, with over 3,000 human subjects.

It was led by Dr. Mitchell Gail at NCI and Dr. Wei-Cheng You at the Beijing Institute for Cancer Research. Preliminary results of this study showed that people with the highest intake of allium-containing vegetables, like aged garlic, had only 40% of the risk of gastric cancers as those who rarely ate them. Also from the Chinese study was another surprising finding: when researchers used aged garlic extract in combination with antibiotics to treat people with precancerous stomach lesions caused by the Helicobacter pylori bacteria, 76% were completely healed.

“It’s a very large and long-term study. We’re still sifting through the data, but we expect to report on it by the end of this year,” said Dr. Gail.

* 4. Professor Michael Wargovich at the University of Texas studied the effects of two major purified components of garlic – dialylsulphide (DAS) and S-allyl cysteine. He tested these compounds on two animal carcinoma models and found that tumors could be reduced by 50 to 75% He then gave his controls a prophylactic dose of garlic and then deliberately tried to induce a virulent form of esophageal cancer. He found that garlic completely prevented his experimental controls from becoming infected. He concluded that although the precise mechanism may not be clear, the administration of well tolerated garlic products may confer protection from cancer.

* 5. In Dr. Earl Mindell’s Garlic: The Miracle Nutrient, a 1957 study in the journal Science reported that researchers incubated sarcoma tumor cells with the garlic compound Allinase and S-ethyl-L-cysteine sulfoxide, then injected the tumor cells into mice. Tumor growth was completely inhibited and the mice survived beyond the sixth month observation period according to researchers.

Mice injected with the tumor cells only (without the garlic compound), survived only 2 months. In another study, for cancer, it is found to be effective. Trasplanted tumours of Jensen sarcoma in rats regressed, and in some cases, completely disappeared after the injection of 1-3 mg of ‘Allicin’, an active fraction of garlic was given directly into the tumour. “In 1973,” Mindell continued, “a Japanese researcher treated a variety of tumor cell types with fresh garlic extract, then injected the tumor cells into mice.

According to the results published in the Japanese Journal of Hygiene, tumor development in the mice was ‘reversed.’ The same researcher was successful in inhibiting mammary tumors and other sarcomas with a solution of fresh garlic extract.” Hippocrates, the famous Greek physician, prescribed eating garlic as treatment for cancers.

* 6. In a study which appeared in a recent 1997 issue of the American Journal of Clinical Nutrition, New York City’s Memorial Sloan-Kettering’s John T. Pinto, Ph.D., and colleagues, looked at the effects of major water-soluble compounds derived from aged garlic extract (S-allylcysteine and S-allylmercaptocysteine) on cultured (test-tube) human prostate cancer cells.

The study found: 1) “Within 30 minutes of exposure” to either of the compounds, proteins that are usually “hopped up” (present at heightened levels) as prostate tumors grow were suppressed; 2) intracellular levels of the reduced (antioxidant) form of glutathione were increased; and 3) a special enzyme (ornithine decarboxylase) which helps produce those “bad-guy” proteins was blocked.

A series of breast cancer studies by Pennsylvania State University’s J.A. Milner, and colleagues (Carcinogenesis, 1992 & 1993 and Journal of Nutrition, 1996) reported that aged garlic extract significantly prevented [blocked] breast cancer in both the beginning (initiation) and later (promotion) stages. The compound, S-allylcysteine (SAC), by itself, also reduced the initiation of breast cancer.

* 7. A study conducted by scientists at the Medical University of South Carolina [MUSC] have proven that garlic and its organo-sulfur compounds are effective inhibitors of the cancer process in glioblastoma, a type of brain tumor equivalent to a death sentence within a short period after diagnosis. Swapan Ray, Ph.D.(MUSC Neurosciences/Neurology associate professor), Naren Banik, Ph.D. (MUSC Neurosciences/Neurology professor), and Arabinda Das, Ph.D. (MUSC Neurosciences/Neurology post-doctoral fellow) studied three pure organo-sulfur compounds (DAS, DADS, and DATS) from garlic and the interaction each had with human glioblastoma cells.

All three compounds demonstrated efficacy in eradicating brain cancer cells, but DATS (with three sulfur atoms) proved to be the most effective, lending more support to previous studies of that particular compound. The study will be published in the September issue of Cancer, which is the premier journal of the American Cancer Society (ACS).

Cancer cells are known to have an incredibly high metabolism, as they require much energy to divide cells for rapid growth. In this study, it has been shown that garlic compounds produce reactive oxygen species in rapidly growing brain cancer cells, essentially gorging them to death with activation of multiple death cascades.

“This research highlights the great promise of plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells,” Ray said. “However, more studies are needed in animal models of brain tumors before application of this therapeutic strategy to brain tumor patients.”

Banik is highly enthusiastic about this discovery. “Our basic studies will eventually be translated to the clinics for patient care. Although we may have to wait several years before its application to humans, the significance of this discovery is enormous. The benefits from this research to brain cancer patients will bring great satisfaction to the researchers and clinicians who are now trying to find a successful treatment for this devastating cancer.”

Although there are several more steps, including animal and human trials, before brain tumor patients could receive garlic compound-based treatments, Ray and Banik are optimistic about the possible applications of their discovery to patient care. Garlic-derived organo-sulfur compounds are small molecules that would not necessarily require complicated methods of delivery for treating brain tumor patients, the scientists said, and by virtue of their natural origin are probably better for the human body than synthetic treatment options.

Ray has already received two R01 grants (combined funding of approximately $2.5 million), one from the National Cancer Institute (NCI) and another from the National Institute of Neurological Diseases and Stroke (NINDS), to support his neuro-oncology research program. He has a productive research team that includes five post-doctoral fellows.

As for those who seek to take advantage of any potential anti-cancer benefits from garlic now, certain rules apply. Ray said people should cut and peel a piece of fresh garlic and let it sit for fifteen minutes before eating or cooking it. This amount of time is needed to release an enzyme (allinase) that produces these anti-cancer compounds. Both Ray and Banik caution the public in eating too much garlic, noting that too much of it can cause diarrhea, allergies, internal bleeding, and bad breath and body odour, among other problems, so it is important to monitor garlic consumption.

* 8. A major Japanese study by Hiroshima University Hospital, Deparment of Internal Medicine, Kawasaki Medical School, and Onomichi General Hospital, conducted a human clinical trial on the effect of Aged Garlic Extract (AGE) on colorectal adenomas (tumour growth). Patients enrolled in this clinical study were between 40 and 79 y old, who were determined by colonoscopy to be carrying colorectal adenomas.

Among 51 enrolled patients (25 in the active group, 26 in the control group), 37 patients (19 in the active group, 18 in the control group) completed the study. Two dosage preparations of AGE were used. An active, high-dose form consisted of six capsules of high AGE, containing the equivalent of 2.4 mL of AGE daily. The control, low-dose form consisted of six capsules, containing the equivalent of 0.16 mL of AGE daily. Due to IRB approval and ethical reasons, in addition to the blinded manner, a low concentration of AGE was needed to function as the control preparation because patients in both groups carried colon cancer.

Each eligible subject was randomly assigned to each test preparation (high dose or low dose) in order of enrolment and took it at a dose of three capsules twice a day for 12 months. Follow-up large bowel endoscopy was performed at 6 and 12 months after intake of either preparation, and the endoscopists recorded the location and size of any and all colorectal adenomas (tumour growths).

The number of adenomas in the control group proportionally increased to 0.56 ± 0.22 (mean ± SE) at 6 months after study
initiation, and 1.44 ± 0.41 at 12 months, whereas the number of adenomas in the active group was suppressed to 0.68 ± 0.38 at 12 months (P < 0.05). The change in the total size of adenomas was similar to the number of adenomas, and there was a significant difference between the two groups both at 6 and 12 months (P = 0.04). The number of adenomas increased to 0.50 ± 0.29 (n = 4) at 12 months in the control group, whereas those in the active group decreased to 0.63 ± 0.32 (n = 8) at 12 months. The total size of adenomas during the period of 6 to 12 months increased to 2.56 ± 1.04 mm (n = 9) in the control group and decreased to 0.86 ± 1.08 mm (n = 14) in the active group compared with the control group (P = 0.03). Conclusions: The results of this trial, and of previous epidemiological and basic studies that are supportive and consistent with this trial, suggest that Aged Garlic Extract (AGE) has a suppressive effect on progression of colorectal adenomas in humans. This effect seems to be multi-factorial and reduces many risk factors of cancer. It is urgently necessary to perform larger scale investigations to confirm this trial and its positive effects. *** *** For the first time, organo-sulfur compounds found in garlic have been identified as effective against glioblastoma, a type of brain tumor equivalent to a death sentence within a short period after diagnosis. Swapan Ray, Ph.D.(MUSC Neurosciences/Neurology associate professor), Naren Banik, Ph.D. (MUSC Neurosciences/Neurology professor), and Arabinda Das, Ph.D. (MUSC Neurosciences/Neurology post-doctoral fellow) studied three pure organo-sulfur compounds (DAS, DADS, and DATS) from garlic and the interaction with human glioblastoma cells. All three compounds demonstrated efficacy in eradicating brain cancer cells, but DATS proved to be the most effective. The study will be published in the September issue of the American Cancer Society's journal, Cancer. Cancer cells have a high metabolism and require much energy for rapid growth. In this study, garlic compounds produced reactive oxygen species in brain cancer cells, essentially gorging them to death with activation of multiple death cascades. "This research highlights the great promise of plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells," Ray said. "More studies are needed in animal models of brain tumors before application of this therapeutic strategy to brain tumor patients." Ray and Banik are optimistic about the possible applications of their discovery to patient care. "Our basic studies will eventually be translated to clinics for patient care. We may have to wait several years before its application to humans, but the significance of this discovery is enormous," Banik said. "The benefits from this research to brain cancer patients will bring great satisfaction to researchers and clinicians who are trying to find a successful treatment for this devastating cancer." Garlic-derived organo-sulfur compounds are small molecules that would not necessarily require complicated methods of delivery for treating brain tumor patients, the scientists said, and their natural origin is probably better for the human body than synthetic treatment options. To take advantage of any potential anti-cancer benefits from garlic now, certain rules apply. Ray said to cut and peel a piece of fresh garlic and let it sit for fifteen minutes before eating or cooking it. This time allows for the release of an enzyme (allinase) that produces the anti-cancer compounds. Eating too much garlic can cause diarrhea, allergies, and internal bleeding, so it is important to monitor garlic consumption. Medical University of South Carolina http://www.musc.edu *** GARLIC

GARLIC, THE NATURAL CURE

Garlic, recognized for its healing powers in ancient times, is now being rediscovered by medical scientists, who have new evidence of its potency against cancer and heart disease. Sulfides, which are found in garlic in large amounts, stop the growth of tumors and inhibit carcinogens. 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.

Whether you eat it raw or cooked, garlic is an important cancer-fighter, says Eric Block, Ph.D., a professor at State University of New York at Albany who has devoted most of his career to researching garlic. The evidence for garlic’s strength against cancer comes from several epidemiological and animal studies. Researchers Dr. Lenore Arab and colleagues from the University of North Carolina analyzed 18 studies looking at garlic eaters. Based on six studies, the findings show that high consumption of raw or cooked garlic decreases the risk of colorectal cancer nearly 50%. Also, based on four studies the risk of developing stomach cancer was cut in half for those who consumed the most garlic.

Not only this, but numerous clinical trials have shown garlic to be good for your heart by lowering total cholesterol and blood pressure. Garlic has the ability to combat plaque formation in the arteries. It’s ability to lower serum cholesterol in the blood can in turn reduce the risk of cardiovascular disease. Garlic lowers total cholesterol, LDL cholesterol (the Bad cholesterol) and triglycerides.

Garlic can not only prevent, but also reverse the signs of arteriosclerosis according to a study presented at the 6th Annual Conference on Arteriosclerosis, Thrombosis and Vascular Biology in Washington, D.C.. “Garlic is able not only to reduce the buildup of plaque but also to reverse existing plaque.” said Joerg Gruenwald, Ph.D., president of Berlin’s Phytopharm Consulting, and author of the Physician’s Desk Reference for Herbal Medicine. Because of the strength of the results and garlic’s history of safety, he said, several principals from the herbal supplements industry would seek a health claim from the Food and Drug Administration.

“The FDA should look at our data and give garlic a real health claim in the reduction of risk for coronary heart disease,” he said. Dr. Gunter Siegel, director of the department of physiology at Charité oniversity of Medicine in Berlin, found that a low dose of garlic inhibits the formation of nanoplaque, the substance that develops in the earliest stages of arteriosclerotic disease and eventually clogs arterial walls by 15 percent, even when all the factors normally responsible for such blocking are present
“With a higher concentration it goes to 30 percent,” Siegel said. In addition, when plaques do develop “they are even smaller” 5 percent smaller at low doses of garlic, with further reduction at higher doses. “So the plaques which are formed are not only less in number but also less in size,” he said. In a news conference preceding the convention, experts noted garlic has also shown promise for altering the course of infectious diseases because it can be used as an antibacterial agent or antiviral agent. Garlic has also been shown in some studies to decrease high blood sugar, boost metabolism, inhibit growth and formation of cancer cells, prevent inflammation, and alleviate allergies and asthma.

Garlic is good for virtually any disease or infection. It prevents and heals arthritis, asthma, circulatory problems, colds and flu, digestive disorders, insomnia, liver disease, sinusitis, and ulcers. It 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 over 5,000 years. It is a rich source of allin, allicin, chromium, phosphorous, and sulfur containing amino acids. A compound called Diallyl sulfide is found in garlic and is shown to inactivate potent carcinogens in animal studies. Garlic 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 infections. 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 sore throats. Garlic is one of natures most broad spectrumed, 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. It is a surprisingly effective weapon against some of the most dangerous antibiotic – resistant bacteria.

Here’s a list of just some of what garlic can do:

1. Garlic is an antibiotic. (contains allicin)

2. reduces cholesterol

3. strengthens the immune system

4. is an antidote to poison

5. it’s used as a preservative

6. an anti-cancer (germanium)

7. retards tumor growth

8. regulates blood pressure

9. loosens plaque from artery walls

10. regulates blood sugar

11. a defense against allergies

12. kills/expels parasites/pinworms etc

13. contains vitamins A-B-C-B2-B6, calcium, zinc and much more

14. reduces the common cold by 50%

15. thins the blood

16. promotes heart health

17. is an antioxident-scavenges free radicals

18. increases bile production

19. lines the blood vessel walls (nitric oxide)

20. prevents arteriosclerosis/stroke/heart attacks

21. best enima, (crush cloves, add water, soak overnight

22. removes warts (raw outer application)

23. promotes weight control

24. promotes respiratory health (bronchitis/asthma/coughs etc

25. cures ear infection (wrap bit of garlic in a tissue, insert in ear. leave overnight

26. heals pain of insect bites (mix juice w/salt, good for bruises/ringworms/sprains

27. stops toothache ( rub raw on gums)

28. clears sinuses (melt butter, add minced garlic on toast

29. cures herpes (cut clove in half, eat half, put the rest on the afflicted area. may sting)

30. apply raw garlic juice on rashes,/ bug bites, will stop itching.

31. cures cough (mix garlic juice w/honey, take 4 times daily

32. cures bolating/cramps constipation (cut clove to small pieces and swallow

33. cures asthma (10 drops of garlic juice w/2 tsp honey

TO PLANT: Plant one clove giving space for it to grow, on the shortest day of the year. Harvest when leaves turn brown. Not before or cloves will not be matured enough.

The Food and Drug Administration (FDA) is a federal agency that is supposedly responsible for the protection of the world’s health. Garlic is a cultivated herb that has many health advantages, but it can’t be marketed if any hints of it’s medical purposes exist on the label.

An agency that is supposedly so concerned about our Nation’s health leaves the population limited to knowledge regarding natural herb’s with medical advantages. Despite the fact that garlic has been proven to fight cancer and heart disease, if garlic were to be sold and it’s label advertised “Garlic prevents heart disease and cancer” it would be confiscated off the market.

Heart attacks 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 at least 360,000 of them, which averages about 30,000 a month. For those people who have problems with cancer and heart disease, and go to the medical establishment for help, costly drugs are the prescribed route to go.

No wonder people are chemically dependent and going broke. Physicians would rather recommend a drug that helps pay their salary, but doesn’t help you a bit. They would rather give you drugs with horrible side effects, instead of offering people a cure. A simple solution such as fresh garlic and a natural healthy diet is what these people need. But the medical establishment can’t get rich from that, so they hide the truth from the people who need it most. Natural remedies such as garlic are being ignored, while poisonous over the counter drugs are being promoted by the FDA.

The medical establishment is more concerned with making a buck than promoting what is really healthy, and they fight anyone who tells the truth. Many European countries have widely accepted the use of herbal medicine, but the establishment power centers in our country are shutting out the truth about what we really need. Under the regulations of the FDA, we are being kept ignorant, lied to about natural remedies, and suffering needlessly. Bad habits, bad diet, spiritual ignorance, a lack of the proper exercise, and a lack of information is the main cause for modern diseases. Yet the treatments for modern diseases offered by the medical establishment don’t work.

Health care costs have skyrocketed over the years, and in this country billions are spent annually on health care. But often, the “cures” are worse than the diseases. The costs, the hopeless solutions, and negative side effects can be eliminated by the right food, the right lifestyle free of bad habits, the right attitude, and the right kinds of exercise. And one of the most potent cures for the diseases that afflict us is a God given natural one, Garlic. It’s time to return to nature and it’s ability to heal.

[ SOURCE ]

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Calling all herbalist – Garlic: Can garlic kill good probiotics in the gut because of its antiviral effects?
Yes I already know though research that garlic is good for cholesterol levels and antibiotics or antiviral use. Its also used in aid of intestinal worms. What I am worried about is that eating garlic everyday would kill good bacteria. Answers from Herbalist or someone that actually knows what I am talking about only please.

4 years ago

***** Best Answer – Chosen by Voters
Actually no. Studies are showing that garlic does not kill natural (beneficial) human gut flora. The current theory on the subject is that garlic has been a part of human diets so far back into our evolution that our healthy gut flora has also evolved resistance to garlic, even at therapeutic doses (and even in the form of concentrated extracts.)

What’s incredibly cool about this is that garlic (and in particular the component allicin) is effective against “bad” or pathogenic bacteria that have developed multiple resistance to pharmaceuticals – MRSA, Pseudomones aruginosa, etc.

Now… will garlic kill the bacteria in PROBIOTICS? If they’re not natural human strains, yep it very likely will. Since many probiotics on the market are not predominantly composed of natural human strains, it’s advisable to take your garlic about 1/2 hour away from your probiotic.

FYI – To optimize retention of the probiotics, it’s also for the best to take your probiotics about 30 min away from meals.

You CAN take your garlic with your meals – be it pill form or food form, obviously. 🙂 Note that if you’re eating garlic cloves, the cloves should be CRUSHED first to activate the enzymes in this medicinal herb. Crushed raw garlic will burn your mouth (or skin, if you’re applying it topically.) So use caution!
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EDIT: Had to correct some misinformation here…
Pharmaceuticals are engineered/developed to interfere (very effectively) each with a specific biologic function in their target organisms. For that reason, they’re effective only against organisms in a class that performs that biologic function.

That’s not generally the case with raw herbs which, because each has a range of “active ingredients”, tend to have broader range effects. Some herbs, for example, have antifungal, antiviral and antibacterial properties (sage, eucalyptus, garlic, tea tree are all examples.) Garlic even has some anthelminthic (anti-worm) properties… in addition to many other medicinal properties. To wit: you’re also right that garlic is showing significant promise reducing cholesterol levels (allicin, specifically) and even reversing plaques in arteries (arterosclerosis.) It’s generating a lot of interest among the scientific community and there are lots of studies in the works.
Source(s):
Naturopathic Doctor

4 years ago