Whether you love garlic or take pains to avoid it, one thing’s for certain: garlic deserves to be heralded as medicine for our world today. Used to enhance vitality since ancient times, garlic is more important for our well-being now than ever before. To give garlic its proper due would take a book on its own. Suffice it to say that like its relative the onion, garlic is multifaceted, playing many different roles in protecting a person’s health, and has substantial reach in what it can do for someone. Garlic is antiviral, antibacterial, antifungal (including anti-mold), anti-parasitic, and rich in the phytochemical allicin, a sulfur compound that prevents disease.
Contrary to some mistaken theories, garlic does not kill productive bacteria in the intestinal tract. It only kills unproductive bacteria, which runs on a positive frequency. Don’t confuse this with the term gram-positive, which doesn’t actually refer to electrical charge. Both gram-positive and gram-negative bacteria that are harmful to humans run on a positive frequency. On the other hand, productive, beneficial bacteria (regardless of whether they’re gram-negative or gram-positive) run on a negative frequency, the same frequency that humans run on. Not to be mistaken for negative, unfavorable energy, this negative charge is a good thing; it’s our source of grounding. Unproductive bacteria, worms and other parasites, fungi, and viruses all run on a positive charge. When they take hold in our systems, they drain our batteries, and we lose our grounding. Then along comes garlic, which has anti-pathogenic properties that are positively charged. This like fights like, and garlic rids us of the pathogens that were harming us. Because beneficial bacteria in our guts and other microorganisms that benefit us are negatively charged and grounded, garlic doesn’t wipe them out.
While there is a certain abrasive aspect to garlic, it is abrasiveness that’s to your bene t. Rest assured that garlic does not disrupt anything that shouldn’t be disrupted—it does not hurt you. On the contrary, it’s perfect to fight colds, us, strep throat, pneumonia-causing bacteria, and viral-related cancers. It also extracts toxic heavy metals in the colon and gives you a powerful immune boost.
If you have any of the following conditions, try bringing garlic into your life:
Strep throat, vaginal strep, strep-induced acne, other conditions related to Streptococcus A and B, yeast infections, urinary tract infections (UTIs) such as bladder infections and kidney infections, staph infections, edema, sties, low reproductive system battery, ear infections, sinus infections, chronic sinusitis, immune system deficiencies, H. pylori infection, common colds, influenza, bacterial pneumonia, breast cancer, laryngitis, intestinal cancers, stomach cancer, esophageal cancer, prostate cancer, lymphoma (including non-Hodgkin’s), Epstein-Barr virus (EBV)/mononucleosis, thyroid disease, adrenal fatigue, migraines, sleep apnea, Lyme disease, psoriatic arthritis, eczema, psoriasis, herpes simplex 1 (HSV-1), herpes simplex 2 (HSV-2), HHV-6, infertility, pelvic inflammatory disease (PID), ulcerative colitis, chronic bronchitis, small intestinal bacterial overgrowth (SIBO), thyroid nodules, thyroid cancer
If you have any of the following symptoms, try bringing garlic into your life:
Swelling of the lymphatic system, inflammation, Bell’s palsy, earache, postnasal drip, headaches, digestive distress, canker sores, enlarged spleen, all neurological symptoms (including tingles, numbness, spasms, twitches, nerve pain, and tightness of the chest), appendix inflammation, trouble breathing, back pain, bad breath, cough, chest pain, congestion, chest tightness, eye oaters, excess mucus, fever, fatigue, liver stagnation, headaches, neck pain, sinus pain, Candida overgrowth
When you’re at a fragile point and you feel vulnerable and exposed in your workplace, at home, or in a new relationship, turn to garlic. It’s the food to bring into your life when you need protection and shelter.
Before it can be harvested, garlic needs plenty of time to rest. It thrives on that time of nesting and quiet, covered over by the soil in the garden bed, when it can absorb nutrients and build up its own immune system against the pathogens that go after plant life, such as mold and other fungi, worms, and bugs; it strengthens during the growing season so it can pass on that strength to us. Take a cue from garlic, and stake out your own nesting period each year. In order to build up our physical reserves and spiritual immune systems, we all need a periodic time out from pollutions, pathogens, stress, and those people in our lives who drain our energy. Renewed, we can be better prepared for our own growing seasons.
* Take a look at a bulb of garlic. It is perfectly packaged in little self-sealed doses—that is, cloves. This is God and Mother Nature’s way of providing you with easy-to-take medicine to keep you healthy. Treat a bulb of garlic as if it were a bundle of premeasured medicinal supplements, and try to get into a rhythm where you consume one clove per day. Don’t worry that the cloves are different sizes—smaller cloves have higher concentrations of nutrients, so each “dose” is comparable.
* Although roasting or otherwise cooking garlic is delicious and valuable, garlic is most effective when consumed raw. Try mixing raw garlic into your favorite dips, salad dressings, chilled soups, and other dishes.
* If you feel like you’re coming down with something like a sore throat, cold, or u, mince one raw clove of garlic and mash it into half an avocado, banana, or some cooked potato. Repeat this three times daily until you feel better.
GARLIC TAHINI SALAD DRESSING
It’s easy to make a big batch of this salad dressing and keep it in your fridge all week long. The classic Mediterranean flavors of olive oil and tahini blend wonderfully with garlic and the subtle sweetness from the dates. Enjoy this dressing atop any greens of your choice or use it as a dip for your favorite veggies.
1⁄4 cup raw tahini
1 tablespoon olive oil
2 garlic cloves
2 medium dates (or 1 large date), pitted
1⁄2 cup water
Place all the ingredients in a blender and blend until smooth. Pour over your favorite salad greens and enjoy.
Makes 1 to 2 servings
From the #1 New York Times Bestselling book Life-Changing Foods
This item posted: 25-Nov-2017
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