Natural antibiotic: Garlic must be eaten in 60 minutes to avoid evaporation and loss of valuable substances

Natural antibiotic: Garlic must be eaten in 60 minutes to avoid evaporation and loss of valuable substances

Despite the unpleasant smell, spicy taste and the formation of gas in the stomach, people have grown it, put it on as a poultice and nibbled since the end of the ice age. Throughout history, he has been used to treat asthma, but also scorpion stings …

The Chinese wrote about its benefits 5,000 years ago, the Indians keep the myth of its origin. It started out great, descended from the gods, but when it came down to earth it fell into the wrong hands. This “bad” karma accompanies him even today: from the gods he is left with healing, from demons – breath.

It’s garlic. The first recorded strike in history, the one from ancient Egypt (12th century BC), was caused by the fact that garlic was eliminated from the diet of slaves. Throughout history, it has been used to treat asthma, scorpion stings, and in the Middle Ages, people believed it could cure plague as well.

It’s garlic. The first recorded strike in history, the one from ancient Egypt (12th century BC), was caused by the fact that garlic was eliminated from the diet of slaves. Throughout history, it has been used to treat asthma, scorpion stings, and in the Middle Ages, people believed it could cure plague as well.

‘Koban’ is for viruses and fungi

When you chop a clove of fresh garlic, a sulfur-rich compound – allicin – is formed. It is otherwise part of the plant’s defense system to protect itself from herbivores in nature. It is effective in fighting bacteria, viruses, fungi and parasites. To take full advantage of garlic, you must consume it as soon as it is chopped, because allicin evaporates after about 60 minutes. In addition to allicin, garlic contains vitamins C and B6, selenium, magnesium, potassium, calcium, magnesium and flavonoids. Thanks to this, it destroys bacteria, viruses and fungi, helps with colds and flu, fungal skin diseases and intestinal infections.

It is a natural antibiotic, and scientific research shows that it is effective in treating diabetes and heart disease and in preventing cancer. It has a positive effect on the heart and circulatory system because it lowers bad cholesterol and blood pressure, stimulates circulation, and prevents stroke.

The oldest record of the healing properties of garlic is the Eber papyrus, the oldest known medical text in the world, in which garlic is mentioned as a cure for 22 diseases, including headaches, skin disorders, parasites, heart problems …

Bacteria die from garlic

Louis Pasteur wrote in 1858 that the bacterium dies after being exposed to garlic. In the Middle Ages, chopped garlic was applied to wounds to prevent the spread of infection.

Positive sides of garlic:

  • prevents the formation of blood clots;
  • reduces the level of harmful cholesterol (LDL) and triglycerides, and increases the concentration of protective cholesterol (HDL);
  • a vasodilatory effect (dilation of blood vessels) has been confirmed;
  • lowers blood pressure by five to ten percent;
  • normalizes the accelerated work of the heart, improves the work of cardiac blood vessels and the supply of blood to the heart muscle, strengthens the heart;
  • improves digestion, stomach function, stimulates the liver, kidneys and prostate;
  • allicin from garlic is effective in staphylococcal infection;
  • helps with lung diseases, bronchitis and flu.

Negative sides of garlic:

  • in people with low blood pressure, garlic lowers it even more;
  • with ginkgo or vitamin E may cause increased bleeding;
  • large amounts cause irritation of the stomach and intestines;
  • alcoholics should avoid garlic because it slows down the breakdown of liver enzymes P450 2E1, which help break down alcohol;
  • in estrogen-containing oral contraceptives it reduces the contraceptive effect.
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