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The Truth About Garlic Nobody Is Talking About

A little bit of knowledge is a dangerous thing when it overlooks all the details of the complete picture. There are claims that pop in on the internet that garlic is a poisonous plant food. The disinformation fear mongers or muddled misinformation mentors should all be ignored.

But, there is some truth about toxic garlic if you buy conventionally raised imported garlic. Over half of conventionally grown garlic comes from China. Almost all the rest comes from Mexico and some Central and South American nations.

Some of that garlic in China is grown in human feces, according to an Australian report. After having several large shipments detained in the USA due to mold and insect infestation, China and other nations have resorted to bleaching and fumigating their garlic with methyl bromide, a highly toxic pesticide that has been banned in some areas.

Institutional interventions that tend to ruin natural food benefits is what makes some garlic toxic. But there is an option. Pay slightly more to purchase locally or domestically grown organic garlic bulbs.

That’s what I do and I have been consuming at least two cloves of raw garlic daily for a couple of years. I don’t bother with chewing parsley to minimize garlic breath syndrome and I’ve been called on that. But you can if minimizing garlic breath is important to you.

An Obscure Garlic Brain Cancer Study

There’s more to garlic than simply “Russian penicillin”, the tag used for its microbe killing potential that leaves beneficial bacteria unharmed.

A small group of researchers at the Medical University of South Carolina discovered something else that’s useful for anyone willing to properly consume lots of garlic. They discovered that certain organic sulfur compounds in garlic actually kill brain cancer cells without disturbing healthy cells.

They did this in 2007. It didn’t get much mainstream press, if any. Maybe Big Pharma is trying to figure out how to create those compounds synthetically to get a patent and pay the FDA for approval after offering dubious papers from some sketchy trials and marketing it as the latest cancer cure sure to be a financial blockbuster.

Whether it’s useful for the cancer industry remains to be seen. But the results of this study were ignored by the mainstream press. It’s hard to tell if there was even a ripple within the medical establishment.

Interestingly, what’s implied from the background of the study abstract is that the protection against carcinogenesis provided by these garlic sulfur compounds was already known. The researchers, being curious fellows, were attempting to determine the mechanics of how theses compounds were so protective. That’s usually what in vitro (lab cultures in glass) studies are for.

Apparently they found out how and more. They isolated the exact mechanics, detailed in the full study text, and determined that these compounds are more than protective. They do what currently accepted toxic brain cancer treatments are supposed to do but don’t, while leaving other healthy cells alone which those “standard of care” treatments also don’t.

Three researchers teamed up in South Carolina for an in vitro analysis of what three natural garlic compounds can do to brain cancer cells, specifically glioblastoma, the fastest growing brain cancer tumor common to adults.

Two types of brain cancer cells were cultured, and three sulfur compounds from garlic were administered into the culture.

The compounds were diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS). All three provided cytoxic (cancer killing) effects, especially DATS, which “induced cell death via reactive oxygen species (ROS) production and a mitochondria-mediated pathway”.

These compounds are able to get through the blood brain barrier to induce cancer cell apoptosis (natural cell death) and prevent future cell growth.

It’s recommended to peel open garlic cloves and expose them to air for 15 minutes or so to release those compounds. Some even say crush them for more exposure, then consume them raw to get the full benefits. This may not seem inviting to most.

But is sure beats the agonizing torture of oncology’s “standard of care” procedures that often cause death while attributing those very deaths to the disease and not the treatment.

Sprouted Garlic is Even Better

Sprouted garlic, older garlic bulbs with bright green shoots sprouting from their cloves, are commonly thought to be past their prime and routinely get tossed into the garbage bin without a second thought.

While some aging plant foods that begin to sprout, like potatoes, can actually be dangerous because they release toxic chemicals which can harm the body, that’s not the case with sprouted garlic.

In fact, a study funded by Korea’s Institute of Planning and Evaluation for Technology, which was published in the Journal of Agricultural and Food Chemistry circa 2014 found that sprouted garlic has even more antioxidant activity than its younger, fresher brethren.

Researcher Jong-Sang Kim explained, “Plants are very susceptible to attack from bacteria, viruses, and insects while sprouting. This causes them to produce a variety of chemicals called phytoalexins to defend themselves. Most of these are toxic to microorganisms and insects, but beneficial to human health.”

Kim’s group postulated that a similar process may be occurring when green shoots grow from older garlic cloves. Extracts from garlic sprouted for five days had the highest antioxidant activity, whereas extracts from fresh raw garlic had lower antioxidant activity. Furthermore, sprouting changed the metabolite profile of garlic.

Sprouted garlic enhances raw garlic’s proven anti-inflammatory, immune boosting, cardiovascular health protection, and its ability to kill 14 types of cancer cells.

So go ahead and grab a few domestic organic garlic bulbs from market shelves or farmers’ market locations and chew them raw in cooked foods and sandwiches, sliced and diced or crushed. Simply allow them to sprout to enhance their antioxidant properties.

Paul Fassa is a contributing staff writer for REALfarmacy.com. His pet peeves are the Medical Mafia’s control over health and the food industry and government regulatory agencies’ corruption. Paul’s contributions to the health movement and global paradigm shift are well received by truth seekers. Visit his blog by following this link and follow him on Twitter here

Your Garlic Is Being Imported From China, Filled With Bleach And Chemicals. Here’s How To Spot It

Undoubtedly, many of you are not even aware that the garlic we everyday buy at the nearest grocery store or receive in your meal in a restaurant may actually originate from China. According to newest report, USA imported almost one- third of its garlic from China in 2014.

This would not have been a problematic issue otherwise, but some of the garlic produced in China is toxic. Apart from the quality control which has always been a problem of great concern, the way of cultivating this imported garlic is extremely problematic.

Chinese producers use law- forbidden pesticides to boost their products, and these can have devastating effects on your health, including phorate and parathion.

Hence, in order to protect your health, you need to eliminate this garlic from your diet, and to do so, you need to learn to spot it to recognize the toxic ones cultivated and China.

Namely, next time you go to purchase garlic, you need to note the following things:

-Home-grown garlic is richer in taste than the one produced in China.

-- If the root and the stem are not removed, the garlic you want to buy should be safe. Chinese farmers often remove roots and stem to reduce weight and save on shipping.

-Chinese garlic is lighter and less bulbous than the regular one.

Therefore, we can conclude that the safest way to enjoy the benefits of the powerful garlic is to buy it from some trusted local farmers or to start growing it on your own.

eathealthyplans.com

Reduce Blood Pressure In 10 Seconds: All You Need Is Cinnamon And Garlic

Prevent high blood pressure with things you already have in your kitchen…

High blood pressure is a silent killer. To prevent the rise of your blood pressure levels, you need to adjust your diet. You have probably already known that, but you did not know that you need to incorporate these two ingredients in the menu:

Cinnamon

Several studies have confirmed that the systolic (upper) and diastolic (bottom) pressure in adults can be reduced with the use of the famous aromatic spice – cinnamon. If you add a half teaspoon of cinnamon into your daily diet, you will easier control your high blood pressure. For instant effects, melt a bit of cinnamon powder in the mouth and swallow.

Garlic

This healthy ingredient reduces your blood pressure almost instantly. Garlic acts on the blood vessels so that it relaxes and expands them, thus easing the blood circulation and reducing the blood pressure.

For instant action and reduction of your blood pressure, eat a fresh clove of garlic with a piece of bread or chop it and put it in your salad.

15 Foods That Force Cancer Cell Death, Remove Toxins and Relentlessly Hunt Free Radicals

Research over the past decade has shown without a doubt, that what you eat has a profound effect on your overall health. The simple truth is that an anti-cancer diet doesn’t look that different from the healthy foods you should be eating anyway. That means plenty of organic fruits and vegetables, as well as lean meat or fish.

To compile a list of cancer fighting foods would require a list of most fruits, vegetables, protein and herbs. Some foods will fight inflammation which fuels cancer growth. Other foods force cancer cell death, while other foods help the body to remove toxins and protect against free radical damage. Healthy organic foods will attack any illness on some level.

So what is on the list of cancer fighting foods?

Pretty much the exact opposite of the Standard American Diet (SAD). Organic foods that include colorful vegetables, fruits, beans, healthy fats, garlic, herbs, spices and lean proteins. While this is not a complete list, let’s take a look at a few highlights:

1. Beans

Beans offer numerous phytochemicals along with fiber. Phytochemicals such as saponins have the ability to inhibit cancer cell reproduction, protease inhibitors slow the division of cancer cells, and phytic acid which also slows the progression of tumors are all components of beans. Beans contain Folate a B vitamin that reduces the risk of pancreatic cancer.

2. Black Seed/Oil

Also known as black cumin, black cumin seed, or black seed. There are currently 656 peer reviewed studies on this amazing food. This seed has the ability to stabilize and strengthen the immune system. Dr. Hwyda Arafar M.D., PhD used black cumin in the treatment of pancreatic cancer patients with astounding results of 80% cell death.

3. Carrots

Carrots are packed with beta-carotene, an antioxidant that scientists believe protects cell membranes from toxin damage and slow the growth of cancer cells. Because they supply antioxidants that can battle HPV. Carrots may also prove to be beneficial in the treatment of leukemia.

4. Cruciferous Vegetables

Cruciferous vegetables such as bok choy, broccoli, cabbage, kale, collards and cauliflower contain sulforaphane and indole-3-carbinols (I3Cs). These are two potent cancer fighters. They help to detoxify the body and help precancerous cells from developing into malignant tumors. In studies conducted by the World Cancer Research Fund and the American Institute for Cancer, broccoli and other cruciferous veggies were most protective against mouth, esophagus and stomach cancers. You may also consider eating broccoli sprouts, for an even greater nutritional boost.

5. Garlic

The same sulfur compounds that give garlic its strong odor can stop cancer causing substances from forming in your body, speed up DNA repair and kill cancer cells. Don’t forget to include other foods from the alliaceous group; onions, leeks, shallots and chives. The sulfur in this group of foods facilitate the death of prostate, colon, breast and lung cancer cells.

6. Ginger

Ginger has powerful anti-inflammatory properties and can slow cancer growth. The spicy root is also helpful for relieving nausea, migraines, sore muscles and arthritis. The anti-inflammatory power of ginger kills ovarian cancer cells in a test tube faster than chemo, according to a study done at the University of Michigan Comprehensive Cancer Center.

7. Grapes and Resveratrol

Research shows that resveratrol offers numerous health benefits including, reducing inflammation, and preventing oxidation of LDL cholesterol. It is also helps to limit the spread of cancer cells and triggers cancer cell death. If you are looking to increase your resveratrol intake consider consuming grapes, blueberries, cranberries and pomegranate each of which offer a wide range of antioxidants.

8. Green Tea

Rich in polyphenols and catechins, in particular EGCG (epigallocatechin gallate). EGCG is tough on cancer cells. This potent antioxidant helps detoxify the liver and retards cancer growth. Lab studies have found that catechins in tea can shrink tumors and reduce tumor cell growth.

9. Pomegranate

This fruit offers anti-inflammatory and antioxidant benefits. Studies show this fruit can significantly inhibit the growth of prostate cancer cells. If buying juice, be sure to read labels as bottled juice usually contains very high amounts of sugar.

10. Sea Vegetables

Kelp, Kombu, Hijiki, Nori and Arame are potent mineral and vitamin rich foods that can easily be added to soups, salads, rice or noodle dishes. Sea vegetables offer a host of nutritional and healing benefits. Kelp helps remove radioactive particles and heavy metals from the body. Kombu helps lower blood pressure and is abundant in iodine, carotenes, B, C, D and E vitamins, it is also a high protein seaweed that also contains calcium, magnesium, potassium, silica, iron, and zinc. Hijiki boosts natural killer T-cells for disease protection. Nori is rich in all the carotenes, calcium, iron, iodine and phosphorous. Arame is one of the richest sources of iodine. Herbalists use Arame to help reduce breast and uterine fibroids. Dried seaweeds can also be powdered to use in detox baths.

11. Spinach

This versatile green food contains lutein and zeaxanthin. These carotenoids remove unstable molecules and free radicals from your body. They are also found in other dark green leafy vegetables. An NIH/AARP study of more than 490,000 people found that individuals who ate more spinach were less likely to develop esophageal cancer. Some studies suggest the carotenoids in spinach and other foods reduce the risk of ovarian, endometrial, lung, and colorectal cancer, too.

12. Strawberries

This berry is rich in antioxidants such as vitamin C and ellagic acid. Ellagic acid has anti-cancer properties that supercharges enzymes to slow the growth of tumors. All berries contain powerful antioxidants, which means they naturally halt the process in the body that creates free radicals that damage your cells. Additional berries rich in flavonoids such as raspberries, blueberries, blackberries and cranberries are also powerful antioxidants and considered a protective food. Fruits and berries have the potential to decrease risks of lung, mouth, stomach and esophagus cancer.

13. Tomatoes

Lycopene is a highly concentrated antioxidant in tomatoes. Numerous studies suggest that a diet rich in lycopene is linked to a lower risk of prostate cancer. In lab tests lycopene has stopped other types of cancer cells from growing including breast, lung and endometrial. Other foods that contain lycopene include watermelon, pink grapefruit and red bell peppers While regular consumption of tomatoes and peppers are associated with lower risks of several cancers, especially prostate cancer, it has a downside, which is solanine. If you have any inflammation in your body, consuming foods with solanine is highly likely to worsen and aggravate the situation. Click here to learn more: http://www.greenmedinfo.com/blog/link-between-nightshades-chronic-pain-and-inflammation

14. Turmeric

Curcumin is one of the most powerful antioxidants found in turmeric and has numerous health benefits. It has been studied extensively for its ability to kill numerous cancer lines. James A. Duke, an ethnobotanist published comprehensive summaries of 700 turmeric studies.

15. Vitamin D

Although this isn’t a food, there are too many studies that show this vitamin is instrumental in reducing the risk of breast and colon cancer, as well as improving the survival rate of lung cancer.

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” Ann Wigmore

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Written by Elisha of My Health Maven. She is deeply passionate about educating people and empowering them to lead healthier lives. I encourage you to check out her blog via The Hearty Soul.

References:

MDPI-Open Access to Numerous Studies http://www.mdpi.com
U.S. National Library of Medicine http://www.ncbi.nlm.nih.gov/
Black Seed Studies http://www.ncbi.nlm.nih.gov
Turmeric Studies http://www.greenmedinfo.com
8,000+ Studies References on Vitamin D http://www.ncbi.nlm.nih.gov
Image: http://1.bp.blogspot.com, http://static1.squarespace.com, https://spiceamecooks.files

A Powerful Combination of 3 Ingredients That Clear Clogged Arteries, Kills Infections and Clean Blood Vessels

If you struggle with fatigue and poor circulation, this recipe is the real deal for you. The same applies for individuals who have poor immunity or problems with their blood vessels.

This miraculous drink is extremely powerful, and it is made of 3 ingredients only -- garlic, ginger and lemon. Each of these is easily available and super-cheap. You can find ginger in any larger supermarket, and all you need is just a tiny bit.

This natural remedy provides a wide range of benefits. The combination of three incredibly healthy products has a powerful effect on overall health.

It works great in treating and preventing clogged arteries. It helps in regulating elevated blood fat level, preventing general fatique, preventing and treating infections and colds, boosting immunity, liver cleansing and improving the function of liver enzymes.

The combination of lemon, ginger and garlic prevents the occurence of free radicals that cause severe diseases and many other heart and bloodstream related diseases.

Ingredients:

4 larger garlic bulbs
4 lemons
ginger (3-4 cm)
67 oz / 2l water

Preparation:

Soak lemons in some baking soda solution to remove any pesticide remains. Wash and chop them well. Peel the garlic and blend it together with your chopped lemons and ginger until smooth. Transfer the mixture into a pot, pour in 2 liters of water and bring it to a boil. Do not forget to stir it once in a while.

Once it boils, take the pot off the heat and let it cool. Strain and pour the liquid in glass bottles or jars.

Take 200 ml of the healing drink every day, at least 2 hours before your meals, on an empty stomach. Keep the remedy in your fridge, and shake well before every use.

The whole therapy lasts for three weeks and it consists of drinking 200 ml of the remedy on a daily basis. Make a 7-day break and repeat the therapy if necessary. You can also add some raw honey to enhance its taste.

This treatment will leave your body fully regenerated and revitalized. In addition to the benefits we already mentioned, this drink is especially useful in preventing calcification which causes formation of stones and clogged blood vessels.

A Must Try ‘Age Elixir’ : This Miraculous Elixir Will Keep You Young

Ageing is an inherent and integral part of our life cycle, a natural process that every single living organism, and indeed, every living cell goes through. Yet, is there is a natural way to erase at least some of the consequences of the passing years, it would be more than welcome.

This article will present an amazing elixir by an oncologist, which will help you look vibrant, healthy, and young. Tibetan medicine recognizes this mixture as an elixir which successfully slows the aging process. Furthermore, this recipe is successfully included in treatments of the most dangerous diseases in today’s world.

Since these ingredients are easily available and cheap, and its preparation is simple and quick, do not hesitate to try this recipe!

Age Elixir- Recipe

Ingredients:

2.2 lbs / 1 kg of organic honey
10 cloves of garlic
Juice of 10 lemons

Method of preparation:

Chop the garlic cloves finely and mix them with honey and lemon juice. Transfer the resulting mixture in a clean glass jar and let it stand for 8-10 days.

Use:

After the required period of time has passed, your miraculous elixir is ready. Take 1 teaspoon of the remedy early in the morning on an empty stomach and another one before your last meal.

Five Foods That Are Better Than Medicine

Our immune systems are amazing. They constantly defend us against a myriad of diseases. But we must work to protect our immune systems. Research has shown deficiency in certain micronutrients—such as zinc, selenium, iron, copper, antioxidants, and folic acid—as well as deficiencies in vitamins A, B6, C, and E can have detrimental effects. In fact, without these micronutrients and vitamins, the immune system’s response to an intrusion could be altered.

By eating a healthy diet and living a healthy lifestyle, we keep this delicate system functioning as effectively as possible. And it’s easier than you think.

You don’t need a handful of pills. Focus instead on choosing the right diet. Check out these five foods that are better than medicine. Each one has been shown to have a positive effect on improving the immune system, supporting a healthy heart, and working to keep our bodies healthy. The best part is, you probably already have most of these foods in your kitchen or can easily add them to your next shopping list.

1. Garlic

Raw or cooked, depending on how you prefer it, garlic is the gold standard for a healthy immune system. Many experts hail garlic as the most powerful natural antioxidant available owing to its allicin content, which works like a natural antibiotic and has been shown to prevent chronic, long-term illnesses. Add garlic to any vegetable dish or to spice up a warm winter stew.

You can increase the health benefits of garlic by letting it sit for a while after you’ve chopped or crushed it. Allowing chopped or crushed garlic to rest before cooking it or changing its pH (for example, by adding acid such as lemon juice) will better enable the alliinase enzymes to work on behalf of your health.

2. Cinnamon

Perfect for sprinkling over butternut squash, bananas, or in smoothies, cinnamon has been shown to contain antimicrobial compounds that inhibit bacteria and viruses. Cinnamon also improves how the body uses insulin and may counter free radicals that can cause chronic inflammation.

Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that Egyptians considered it more precious than gold.

3. Avocados

Avocados are filled with essential fatty acids, vitamin A, and vitamin E. Although they’re seasonal, you can generally get them all year around. Some research has shown absorption of two key antioxidants—lycopene and beta-carotene—increased substantially when fresh avocado (or even avocado oil) was added to salad. Mash one up with some lemon juice for guacamole or blend avocado with a banana and some cacao for a delicious, healthy chocolate mousse.

Keep in mind, the method you use to peel an avocado might make a difference to your health. Research shows the highest phytonutrient concentrations occur in portions of the food we do not typically eat, namely, the peel and the seed (or pit) of an avocado. To preserve as many nutrients as possible, the best preparation method is what the California Avocado Commission has called “nick and peel.” In this method, you actually end up peeling the avocado with your hands in the same way you peel a banana. The first step is to cut into the avocado lengthwise, producing two long avocado halves still connected in the middle by the seed. Next, hold both halves and twist them in opposite directions until they naturally separate. At this point, remove the seed and cut each of the halves lengthwise to produce long quartered sections of the avocado. You can use your thumb and index finger to grip the edge of the skin on each quarter and peel it off, just as you do with a banana skin. The final result is a peeled avocado containing most of that dark green outermost flesh, which provides the best possible phytonutrient richness from the pulp portion of the avocado.

4. Walnuts

Research on the antioxidant and anti-inflammatory benefits of walnuts has moved this food further up the ladder of foods that are protective against metabolic syndrome, cardiovascular problems, and type 2 diabetes. Some phytonutrients found in walnuts are found in virtually no other commonly eaten foods.

Walnuts are high in fiber, magnesium, monounsaturated fats, polyunsaturated fats, and vitamin E, all of which help maintain healthy cholesterol levels and a healthy digestive system. Researchers believe walnuts (and almonds) are the most beneficial.

Walnuts not only taste great but are an excellent source of those hard-to-find omega-3 fatty acids. Like most nuts, walnuts can be easily incorporated into your diet. Just chop and add to your favorite salad, vegetable dish, fruit, or dessert. They also make an excellent snack.

5. Blueberries

As one of the few fruits native to North America, blueberries have been enjoyed by Native Americans for millennia. They have also been popular throughout the world. Blueberries are generally ranked with the highest antioxidant value of any fruit or vegetable (although researchers are pushing for blackberries to claim this fame.) With regard to popularity among consumers, blueberries rank second to strawberries. For the biggest nutritional punch, blueberries should be consumed raw.

To maximize the antioxidant benefits from blueberries, go organic! Organically grown blueberries have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries have. Further, blueberries are significantly higher in total antioxidant capacity.

Famous Russian Scientist Recommends The Most Powerful Natural Remedy: It Is Effective Against Many Diseases

The recipe of a Russian scientist, Professor Hristo Mermersky, is regarded by many as a revolutionary drug, which reportedly cured thousands of people of cancer.

“It is a food which treats the entire body, and cancer in such a body simply retreats,” said Professor Mermersky on his lecture.

The secret is that this mixture cleans blood vessels, heals the heart, restores immunity, and cleanses the liver and kidneys. It also improves the brain function and memory, protects against heart attack and heals those who have experienced a heart attack or stroke.

Ingredients

15 fresh, healthy lemons, 12 fresh garlic bulbs, 1 kilogram of domestic honey, 400 grams of sprouted grains (green wheat) and 400 grams of fresh nuts.

Preparation 1 :

Put 400 grams sprouted grains (green wheat) in a glass container. Pour water and let it stand, preferably overnight. After 10-12 hours, drain the water through gauze and rinse the beans, and strain once again through the gauze. Leave the strained corn in the pot to stand for 20 hours.

Preparation of the remedy

Grind the sprouted grains (green wheat) , walnuts and cleaned garlic bulbs together. Grind 5 unpeeled lemons, and mix all ingredients together. Use only the juice of the remaining 10 lemons and mix with the remaining mixture until it becomes homogeneous.

Add the honey and mix with a long wooden spoon, then put the mixture in a glass container. Let it stand for 3 days in the refrigerator, and then you can start consuming it.

Application

This food is taken 30 minutes before breakfast, before lunch, before dinner and before bedtime. If you use it to treat cancer, take one to two tablespoons every two hours.

Professor Mermersky says this recipe guarantees health and long life, treats cancer, and preserves the freshness of the body, youth and energy.

“This product contains all the essential vitamins, minerals, bioactive substances, proteins, carbohydrates and vegetable fats. Due to all that, it improves the performance of all internal organs and glands that keep the body healthy and it leads to cancer treatment, “said the doctor.

Garlic Soup Made With 52 Cloves of Garlic Can Defeat Colds, Flu and Even Norovirus

Forget the flu shot. A soup based on more than 50 cloves of garlic, onions, thyme and lemon will destroy almost any virus that enters its path including colds, flu and even norovirus.

As we sneeze and cough our way through these dark months of contagious nasties, garlic is being hailed for its powers to halt viruses in their tracks.

It has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin.

A recent and 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.

When the garlic is crushed, alliin becomes allicin. Research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Research indicates that garlic is also effective against digestive ailments and diarrhea. What’s more, further studies suggest that this common and familiar herb may help prevent the onset of cancers.

‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.

‘Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread.

‘But how or whether it may actually work has still not been proven categorically.’

Indeed, scientists remain divided on garlic’s ability to combat colds and flu. Last March, a major investigation by the respected global research organisation, the Cochrane Database, found that increasing your garlic intake during winter can cut the duration of cold symptoms — from five-and-a-half days to four-and-a-half.But the report, which amalgamated all previous scientific studies on garlic, said it could not draw solid conclusions because there is a lack of large-scale, authoritative research.

The problem is that pharmaceutical companies are not interested in running huge, expensive trials — as they would with promising new drug compounds — because there is nothing in garlic that they can patent, package and sell at a profit.

Modified Garlic Soup Recipe

Serves 4

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

If garlic were found to be a wonder drug, consumers could simply buy it in the supermarket for 30p a bulb or grow their own in the garden.

Nevertheless, garlic has a long and proud tradition as a medicine. The Ancient Egyptians recommended it for 22 ailments. In a papyrus dated 1500BC, the labourers who built the pyramids ate it to increase their stamina and keep them healthy.

The Ancient Greeks advocated garlic for everything from curing infections, and lung and blood disorders to healing insect bites and even treating leprosy.

The Romans fed it to soldiers and sailors to improve their endurance. Dioscorides, the personal physician to Emperor Nero, wrote a five-volume treatise extolling its virtues.

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.

More recently, researchers have unearthed evidence to show garlic may help us to stay hale and hearty in a number of ways.

Last June, nutrition scientists at the University of Florida found eating garlic can boost the number of T-cells in the bloodstream. These play a vital role in strengthening our immune systems and fighting viruses.

And pharmacologists at the University of California found that allicin — the active ingredient in garlic that contributes to bad breath — is an infection-killer.

Allicin also makes our blood vessels dilate, improving blood flow and helping to tackle cardiovascular problems such as high cholesterol.

An Australian study of 80 patients published last week in the European Journal of Clinical Nutrition reported that diets high in garlic may reduce high blood pressure.

In 2007, dentists in Brazil found that gargling with garlic water (made by steeping crushed garlic cloves in warm, but not boiling, water) can kill the germs that cause tooth decay and gum disease.

But they hit a snag: the volunteers refused to continue the experiment, complaining that the garlic gargle made them feel sick. Looking at the garlic soup recipe certainly made me feel queasy. Still, it gave me an excuse to use up my ample supply of garlic.

Though last year’s awful weather caused crop failures on my allotment, I enjoyed a bumper harvest of garlic.

Among its many other virtues, garlic kills slugs and snails. Researchers from the University of Newcastle believe it contains oils that may cripple the nervous systems of these slimy creatures.

There are two schools of thought as to the best way of preparing garlic to make the most of its medicinal qualities.

Argentinian investigators found it releases its allicin-type compounds when you bake the cloves, while scientists at South Carolina Medical University believe peeling garlic and letting it sit uncovered for 15 minutes produces the highest levels of compounds to fight infection.

So you can simply peel half of the garlic cloves and roast the other half with the kitchen door tightly closed (to stop the pong permeating throughout the house).

After an hour-and-a-quarter’s industrious soup-making, sprinkle lemon juice over a bowl of steaming, grey gloop andÂ tuck in.

The heady aroma certainly revs up the appetite and the first spoonful does not disappoint. Delicious as it is, however, one large bowl of home-made soup is a more than ample meal.

As for the soup’s cold-preventing powers, only time will tell. Regular bowlfuls may very well keep me free of winter ailments, thanks to the virus-killing compounds they contain.

Or it could just be that my nuclear-strength garlic breath will keep everyone who is infectious far out of sneezing range for months to come.

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