Raw garlic acts like a natural antibiotic

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Raw Garlic Kills Infections(NaturalHealth365) A recent 2012 study by the Washington State University states that a compound from garlic is 100 times more effective than two popular antibiotics used in the treatment of intestinal infections caused by the bacterium species Campylobacter bacterium. Many other scientific research projects suggest that raw garlic has incredible healing properties.

Garlic, also called “the stinking rose’, has been used for many centuries as a food and medicine, it is most often used as an antiseptic – applied to wounds to prevent infection. In the beginning of the 18th century, in France, gravediggers supposedly drank wine mixed with crushed garlic to protect them from the plague. It was also given to soldiers – in both world wars – to prevent gangrene caused by bacterial infection. The healing properties of this spice ranges from anti-infective to antioxidant.

How does garlic destroy ‘unfriendly’ bacteria?

A recent study published in the Journal of Antimicrobial Chemotherapy revealed that the compound called diallyl sulphide effectively penetrated the protective bio-layer formed by colonies of bacteria (campylobacter bacterium). Garlic’s active ingredient dissolves this layer and eventually destroys the bacteria.

Researchers of the study noted that campylobacter is 1000 times more resistant to antibiotics – due to the presence of its protective bio-film. They were also fascinated by the fact that garlic compounds was able to destroy the bacteria in just a fraction of the time taken by antibiotics like, erythormycin and ciprofloxacin.

Garlic contains a wide range of thiosulphinates such as allicin that are responsible for the antibacterial activity. The nutrients, antioxidants and anti-inflammatory compounds in garlic make this condiment a remarkable natural remedy.

Garlic is a good source of minerals like, selenium, calcium and phosphorus plus a very good source of vitamin C, B6 and manganese. It also contains different kinds of natural sugars, including fructose, glucose and inulin.

And, let’s not forget, garlic is known for its high selenium content – higher than any other plant source.

What is the best way to prepare and eat garlic?

The way you prepare garlic influences the amount of beneficial compounds you receive from it. Heating, microwaving and even drying is found to substantially decrease the allicin and alliin content in garlic. When consumed raw these compounds are at high concentration.

According to many studies – crushed raw garlic that is allowed to sit in room temperature for 10 minutes has the highest amount of alliinase enzymes. This maximizes garlic’s ability to activate its germicidal effect. It’s really powerful!

There are many different ways garlic can be incorporated into your everyday menu. A good way to relish is to make a warm soup of tomato, basil and garlic to fight off a nagging cold or a simple juice of garlic with tomatoes and lemon for a quick tonic to boost immune system.

If you are not a big fan of the raw garlic taste – toss the chopped garlic, at the end of cooking time, to help retain its nutritive value. If you do need to expose garlic to heat – limit the cooking time of garlic as much as possible. (no more than 5-10 minutes)

Tips on storing and choosing the best garlic

Choose garlic that is plump and looks free of blemishes. It is best to store garlic in cool, dark place away from heat – in an open basket. This will prevent sprouting of garlic and maximum freshness.

Garlic has a strong sulfurous smell and is not attractive to pests, so it is more likely to be pesticide-free. Although garlic supplements are available in the market, not all of them have the same amount of active ingredients.

When choosing garlic supplements – look for freeze-dried, dried or aged garlic extracts. If you are planning to buy supplements read the label thoroughly for their ingredients, it is better to choose supplements with standardized ingredients to be sure you are receiving enough of the active compounds in the pills.

While synthetic antibiotics are losing their effect against ‘superbugs’ – garlic is certainly a safe and an effective alternative to fight off infection without damaging the digestive tract. If you take blood-thinning drugs like warfarin or aspirin – be sure to talk to your doctor before consuming garlic supplements. Naturally, if your doctor is not well-educated on natural therapies – find another doctor.

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References:
1. Xiaonan Lu, Derrick R. Samuelson, Barbara A. Rasco, and Michael E. Konkel.Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms. J. Antimicrob. Chemother., May 1, 2012
2. Hassan ZM, Yaraee R, Zare N, et al. Immunomodulatory affect of R10 fraction of garlic extract on natural killer activity. Int Immunopharmacol. 2003;3(10-11):1483-1489.
3. O’Gara EA, Maslin DJ, Nevill AM, Hill DJ. The effect of simulated gastric environments on the anti-Helibacter activity of garlic oil. J Appl Microbiol. 2008; 104(5):1324-31.
4. Jonkers D et.al; Antibacterial effect of garlic and omeprazole on Helicobacter pylori. J. Antimicrob. Chemother. (1999)43 (6): 837-839.

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  • I cut up raw garlic cover in good olive oil keep in the fridge, use it for final toppings to omelettes etc, been doing this for 40 years

  • Marilee

    So a question. I take daily aspirin 81mg a day, would garlic be a good substitute?

    • Adriane

      A quality fish oil like Carlson Labs or Nordic Naturals and a full spectrum vitamin E would be good substitutes.

  • Adrienne

    What about if I take a clove of garlic, smash it, put it in my magic bullet with some water and then drink it (I add barley greens to it)? Does the garlic still have all the benefit?

  • kkc003

    Make sure its clean organic garlic not international

  • Cartman

    I had a severe sinus infection that spread to the back of my eye and caused my right sinus to swell shut. I lived in a lower level apartment that had mold problems. My doctor gave me antibiotics and Flownase. The antibiotics were so strong they made me feel sick and the Flownase made my eyes feel tired and strained. I finished the antibiotics and stopped taking flownase and after all this I still had the infection. I had just about given up on ever getting better when I ran across an article on fungal infections and garlic. I stopped eating dairy, sugar, and limited carbs and every night I diced up a clove of garlic and added to some juice. Within days amazing things started to happen. My sinuses opened up and I could feel a strange burning sensation on the side of my head and on the fifth day even behind my eye. After the burning behind my eye stopped I felt a cool sensation and I can see better out of this eye than I have in years( no more trouble focusing) and my infection is almost gone. My doctor thinks im crazy but I truly think that the garlic and diet created an environment that the fungus could no longer survive. I think a lot of people have fungal infections that are not diagnosed correctly. Try this, garlic is a super anti- fungal/antibiotic if you give it the right setting to work.

  • Angel Cooper

    I have a sinus infection and cannot afford to go to the doctor. So I am going hardcore and I jut popped a clove of garlic in my mouth, chewed it up and swallowed chasing it down with some water. I’m going to do that every day in hopes this thing clears up.

  • colorcoded

    Take this as you will. These are my two anectodal experiences. I had a severe earache and ate a clove of really fresh raw garlic. Two hours later the pain had very much subsided and the next day it was gone entirely. Today i had a severe tooth infection that even though I have a high pain thresh-hold had me nodding, and moaning. I was in very much pain. chewed a garlic bulb but it was very old and had little bite yet the pain was lessened slightly. I then chewed another bulb that was fresher and caused some discomfort over the afflicted area….An hour passed and the pain is almost completely gone.
    Happy as a clam now!
    My advice is just to try eating “raw” garlic before going to antibiotics.

  • colorcoded

    P.S. Eat it as raw and fresh as possible. Have to suffer a little discomfort to make the bigger pain go away.

  • Salmon74

    On Monday 5/16/16 woke up with a sore throat, and a weak feeling. I drank plenty of my favorite black Chai tea, along with Bragg apple cider vinegar with the mother in it. But i noticed a strong heartbeat to go along with the night sweats and a slight feeling you get with a fever. Tuesday was more of the same. Wednesday night/Thursday morning I’d awoken soaked in sweat. That’s it I said, “No more of this!” I had a feeling it might be pneumonia, because of the strong heartbeat. So off to the internet I went. This is where I landed. Throughout the day I swallowed 6 minced cloves of garlic with a tall glass of water. So far so good. I’ll see whats up tomorrow. I’ll let the garlic sit minced for 10 mins before ingesting it this time. On a side note. About 6 years ago I had a mean little son-of-a-gun of a hemmeroid. I was even contemplating surgery. That’s how bad it pained me. It pained me sooooo much. That when I came across a possible solution for it. That involved boofing (google) it with some olive oil. I didn’t hesitate. Right before bedtime I took the hard shell off a not to big of a clove (wink,wink) slathered her up real good, laid down on my stomach, and off to the races we went. Doing my morning business, we parted ways. I repeated the process until the little bastard knew who was boss and absconded. That’s my story. Garlic truly is a gift from the Gods!