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Scientists: Garlic Fights Common Illness Better than Antibiotics
'Scientists at Washington State University are now confirming once again what natural health experts have known for years — garlic fights one of the most common food-borne illnesses much more effectively than antibiotics. Garlic has built a strong reputation in fighting infections, a benefit that is but one of many.'
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Garlic Proven 100 Times More Effective Than Antibiotics, Working In A Fraction of The Time
'A significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.'
' One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.'
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Find Out What Garlic Can Do For You
'Garlic can rightfully be called one of nature’s wonders. It can inhibit and kill bacteria, fungi, parasites, lower blood pressure, blood cholesterol and blood sugar, prevent blood clotting, protect the liver and contains anti-tumor properties.
If that wasn’t impressive enough, garlic can also boost the immune system to fight off potential disease and maintain health. Garlic is a broad spectrum antibiotic, killing a wide variety of bacteria.
Many pharmaceutical antibiotics kill only a narrow range of these germs. Dr. Tariq Abdullah, a prominent garlic researcher stated in the August 1987 issue of Prevention: “Garlic has the broadest spectrum of any antimicrobial substance that we know of — it is antibacterial, antifungal, antiparasitic, antiprotozoan and antiviral.”'
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Garlic Protects Against Osteoarthritis
'A diet high in allium vegetables, such as garlic, onions and leeks, may help lower the risk osteoarthritis, according to new research from King's College London. The study, published in the BMC Musculoskeletal Disorders, highlights the possible effects of diet in protecting against osteoarthritis, suggesting a potential for using specific beneficial compounds found in garlic to develop treatments for the condition.'
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The Incredible Health Benefits of Garlic
The health benefits of garlic in a nutshell:- Fights infections
- Contains cancer-preventing chemicals
- Thins the blood
- Reduces blood pressure, cholesterol, triglycerides
- Stimulates the immune system
- Prevents and relieves chronic bronchitis
- Acts as an expectorant
'There's no doubt that garlic destroys bacteria. The compound in garlic that acts as an antibiotic is allicin, which is formed when garlic is crushed.
If the aroma - hence allicin - is destroyed, as in cooking, garlic is no longer a microbe killer, although the health benefits of garlic don't stop there, it can perform other therapeutic functions.
Tests even have found raw garlic more powerful than penicillin and tetracycline.'
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Garlic Consumption Linked To Lower Levels Of Cancer - related Toxins
Garlic and Cancer Prevention
by Personal Liberty News Desk
United States researchers have developed a urine test capable of measuring the extent of a potential carcinogenic process, and found that a decreased risk of cancer development was directly proportionate to an increased intake of garlic.
In the study, researchers from Ohio State University’s Comprehensive Cancer Center set out to measure garlic’s affect on the body’s level of cancer-causing agents known as nitrates. Groups of participants were treated with varying levels of garlic and then had their urine tested for toxins.
The results of the study showed that respondents who consumed garlic on a daily basis had lower concentrations of nitrate markers than did those who were given no garlic. Moreover, though the differences were slight, the highest consumption of the vegetable was associated with the lowest levels of toxins related to cancer development.
"The precise mechanism by which garlic and other compounds affect nitrosation is under extensive investigation, but is not clear at this time," said Earl Harrison, senior author of the study.
"What this research does suggest, however, is that garlic may play some role in inhibiting formation of these nitrogen-based toxic substances," he added.Original Article HERE