Garlic has been used for centuries. The Egyptians worshiped garlic and fed it to their slaves to keep them healthy. Generations of researchers have been studying this herb for many years. Pioneers in research, such as Louis Pasteur who experimented with garlic by putting it in a petri dish full of bacteria only to discover that the garlic had indeed killed the microorganisms. In the 1950?s Dr. Albert Schweitzer, while missionary in Africa, used this herb to treat cholera, typhus and dysentery. During both world wars, before the availability of antibiotics, garlic was used extensively to disinfect wounds and prevent gangrene. More recent research has shown that garlic may act as an anti-coagulant, lower the ?bad? cholesterol and increase the ?good? cholesterol known as high-density lipoproteins.
Garlic is one of the most effective natural antibiotics available. Used extensively to treat a variety of infections. May also assist in the development of our protective normal bacterial flora in the digestive tract while concurrently preventing the growth and spread of pathogenic (illness causing) organisms that may be found in the colon. The active volatile oils found in garlic are excreted through the lungs and are therefore used extensively in the treatment of respiratory infections. An interesting function of Garlic is its preventative properties. Ingestion over a period of time may prevent infection and help to reduce cholesterol and lower blood pressure.
SIDE EFFECTS & Cautions:
May leave a persistent ?Garlic? taste after ingestion. To remedy, take with a full glass of water or take after a full meal.
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