Garlic

Antiviral, Antibacterial, anti-fungal, Anti-parasitic

Active ingredient when crushed - Allicin

Helps fight and protect against:

• E. coli. (bacteria)
• Staphylococcus aureus/MRSA (bacteria)
• Clostridium perfringens (bacteria)
• Salmonella spp. (bacteria)
• Cryptosporidium parvum (parasite)
• Helicobacter pylori (ulcer causing bacteria)
• Rotavirus (causes upset stomach and diarrhea)
• Entamoeba histolytica (parasite)
• Malaria (a parasite)
• Some fungi and yeast
• Tick Bites
• Cancer (Esophageal, Colon, Breast, Ovarian, Prostate) and some tumors

Other benefits:
• Lowers total cholesterol and triglycerides
• Lowers LDL ("bad") cholesterol
• Lowers blood pressure
• Lowers insulin and blood sugar (helps diabetics)
• Helps keep blood thin, reducing the risk of blood clots and stroke
• Lowers elevated serum levels of homocysteine
• Inhibits the formation of plaque in arteries
• Immediate antioxidative effects
• Helps with weight control
• Broad spectrum of activity against bacteria, virus, and protozoa
• No resistance can be built up so it is an absolutely safe product to use
• Has no effect on mammalian cells and lactic acid bacteria

Recommendations:
Consume 1 clove of garlic per day. This will remove harmful bacteria from your digestive tract, instantly
neutralize any free radicals on contact, and all of the benefits listed above. If you react negatively (upset
stomach and diarrhea) it is likely due to detoxification taking place - in which case you should back off to lower
dosages until you can ease yourself to the recommended dosage. Detox is normal, so don't be alarmed – it goes
away. Raw garlic is very powerful, so don't overdo it.

For optimal results, consume raw between 15 to 45 minutes after pressing or crushing. After that, the Allicin,
produced by crushing the garlic, starts to beak down. If you use jarred, powdered, or dried garlic, you will not get
all the benefits that fresh garlic has to offer – so garlic pills are a waste of money.

Ideas:
Makes a great spread on toast when mixed with real butter (and/or olive oil) and freshly minced basil. You can
also infuse garlic's flavor by gently heating 4 cloves (and basil or green chilies) in olive oil for a few minutes and
then straining the oil into a glass bottle with a cap. Stick it in the fridge and it will last a couple of weeks.
This information was gathered for those I care about and for those who care about themselves.

Sources:
Journal of The American Medical Association August 16, 2000; 284.; Nutrition in Clinical Care August 2000;3:145-152.; American Society of Tropical Medicine and Hygiene's 50th Annual
Meeting. In Atlanta, November 13, 2001; American Journal of Clinical Nutrition October, 2000;72:1047-1052.; Antimicrobial Agents Chemotherapy 1997;41:2286-2288.; American Journal of
Clinical Nutrition November 2006; 84(5): 1027-1032; 42nd Interscience Conference on Antimicrobial Agents and Chemotherapy Chicago, IL December 19, 2001; J National Cancer Institute
November 6, 2002;94(21):1648-51; Science Daily January 31, 2009; Angewandte Chemie International Edition December 22, 2008, Volume 48 Issue 1, Pages 157-160; Mercola.com;
Eurekalert November 19, 2008