Garlic Can Kill 14 Different Infections! So Why Don’t Doctors Recommend It?

Garlic is without a doubt one of the most powerful natural antibiotics and has been shown to be particularly effective in fighting 14 different infections .

Most of its medicinal qualities are due to the presence of a sulfur compound called allicin, which also gives off a pungent smell. It effectively protects against pathogenic bacteria, viruses, parasites , antibiotic resistant MRSA and yeast infections. Once ingested, allicin turns into sulfenic acid, the fastest free radical scavenger.

The best way to reap the health benefits of this vegetable is to eat it raw, press or crush the garlic clove, wait 5 minutes for the allicin to become active, and eat it .

Belonging to the Liliaceae family, garlic, also called Allium sativum, is a popular condiment in many cuisines around the world. Originally from Central Asia, it stands out for its content of organosulphur compounds, antioxidants and its main active compound: allicin. This composition offers it many benefits and makes it a basic ingredient in natural remedies.

Source of potassium, calcium, magnesium, phosphorus, vitamins C and B9 , garlic would have a cardio-protective effect and anti-inflammatory, antimicrobial, antifungal, antiseptic and anti-inflammatory properties.

In addition, it would thin the blood, fight against certain cancers and reduce diabetes. In the cosmetic field , it is attributed benefits for taking care of one’s hair, nails and for fighting acne and warts.

Likewise, it would be effective in preventing and treating certain infections by fighting the pathogens involved. Among these are:

Helicobacter Pylori (H.Pylori), a bacterium that causes digestive disorders,
Candida, a yeast responsible for fungal infections and skin disorders
Staphylococci, bacteria found in cases of food poisoning and gastroenteritis,
Escherichia coli (E.Coli), an intestinal bacterium
Herpes, involved in infections of the skin and mucous membranes
Influenza A and B, responsible for the flu
Oral streptococci, bacteria in particular at the origin of angina and dental caries
Vibrio, responsible for cholera
Rhinovirus, implicated in viral infections of the respiratory tract,
Trichophytons, fungi involved in the pathology of athlete’s foot
Rotavirus, generally involved in gastroenteritis in infants
Scedosporium prolificans (S. prolificans), a fungus responsible for deep soft tissue infection, septic arthritis and pneumonia
Giardia, responsible for the parasitic disease, giardiasis
Salmonella, a bacterium causing food poisoning
In view of all these benefits, one can then wonder how to use it. Explanations.

To benefit from the medicinal properties of garlic , it is necessary to chop and/or crush the garlic in order to release its active compound, allicin. Then you can consume it raw by mixing it with oil or a little honey on a regular basis. You can also add garlic to your salads, rub it on your toast or prick it into your meats, but only a few minutes before the end of cooking. Cooked garlic has a poorer nutritional profile than raw garlic because heat neutralizes allicin and reduces antioxidant content.

As for external use, opt for poultices and garlic oil.

To reduce bad breath associated with garlic consumption, chew parsley leaves, licorice or even anise.

In excess, garlic can cause heartburn . In addition, its topical application must be done only on the area to be treated because on healthy areas, garlic (especially raw) can be very irritating and cause burns and allergic reactions. Garlic is not recommended for people on anticoagulant treatments and/or who have just undergone surgery.

In addition, garlic-based remedies (orally or externally) are not recommended for children . Always ask your doctor for advice before using any natural remedy


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