Super-foods and Natures Antibiotics: Garlic

Garlic is a species in the onion family also known as Ali, Ajo, Allii, Sativi Bulbus, Allium, Allium sativum, Camphor of the Poor, Da Suan, Lasun, Lasuna, Nectar of the Gods, Poor Man’s Treacle, Rason, Rust Treacle & Stinking Rose.

Garlic contains a powerful medicinal compound called Allicin, allicin is unstable and can be reduced in garlic products that are aged to reduce odor. Odorless garlic products may contain little to no allicin. Without any Allicin the garlic has no medicinal value. The allicin must be activated by chopping or crushing the garlic cloves and allowing them to sit for several minutes.

Garlic can stimulate circulation and blood flow, this will increase blood flow to both make and female sexual organs. But due to the mood killing smell you may want to take garlic capsules for these desired results. The antioxidant properties in allicin help to lower cholesterol levels and has shown to be beneficial to regulate blood pressure.

I have heard a master herbalist claim that 6 cloves of raw garlic chopped and consumed is 6x stronger than tetracycline. Tetracycline is an antibiotic used to treat acne and skin infections. A great way to take Raw Garlic in a medicinal manor is to cop or crush the garlic cloves and let them sit for five minutes before consuming. You can put it into a spoon of Honey. If you feel lightheaded at all eat something after each serving. You can take two cloves three times a day for 7 to 10 days.

When I was studying Ayurvedic Medicine I was told to not consume crushed Raw garlic everyday but to instead use it during times of illness or infection in place of antibiotics. Using garlic power on your food or cooked garlic to flavor your dishes shouldn’t be a problem since the active component of garlic, Allicin wont be as potent used that way.

When I feel like I may have been around a client who was contagious and I may have caught something (my glands usually pop just enough to warn me) I grab my liposomal C packets and Vitamin C in my work bag. But as soon as I get home I make a flu bomb (recipe below), followed by a very hot shower. I slice up some organic onions and pt them in my socks before bed. I lay thick beach towels down in my bed and go to sleep with a heating pad on in hope to profusely sweat during my sleep. This is known as the poor mans sauna. 99% of the time I wake up feeling amazing and I am happy to say I have not been full blown sick with a cold or flu more than once in the last 15 years.

Recipe from a very wise woman from Australia who studied and implemented home remedies most of her life

Flu Bomb Recipe (up to 3x a day for colds or Sinus issues) Grated Garlic Grated Ginger 1 tsp of Cayenne 1 drop Authentic Unadulterated Eucalyptus Essential Oil Juice of 1 or 2 Lemons 1 tsp of Honey Mix all of these ingredients in the bottom of a coffee cup, pour 1/3 cup hot water and drink. This is a powerful brew so if your stomach is sensitive have some spelt bread, warm soup or a serving of Slippery Elm bark before drinking.

Treating a baby with a cough Slice garlic clove into thin slices (do not mince) Place slices of garlic into a thin piece of cloth and wrap like a little package. Lay the cloth onto the bottom of the baby or young child’s foot put socks on top. you can do this before sleep or during the day with a pair of shoes on. Taking steps with the garlic in their shoes will allow their body heat to warm up the slices and allows the body to slowly absorb the garlic throughout the day. Do NOT put garlic slices directly on the childs foot, it will blister. You will be able to smell the garlic on their breath within a few minutes.

Historically Garlic Poultice have been used to treat whooping cough. Chinese Medicine refers to this as the 100 day cough. Vitamin C is also imperative when treating whooping cough. Dr. Susan Humphries wrote a very informative article on this subject.

Herbal Syrup for cough and cold Chop up several organic onions and several garlic cloves. Place a crushed bulb of garlic on bottom then add chopped onion into a glass jar about 1/4 inch thick, pour 2 tsp of honey on top of onions Layer your jar like this until it is full or you run out of onion. Place on counter for 24 hours, mixture will become a watery syrup. Strain out the onion and garlic chunks and store in the refrigerator. Honey does not spoil so this has no expiration date. Take one or more tablespoons at a time depending on the size of the person, may be taken as often as needed to sooth an irritated throat.

Benefits of eating Garlic

  • Lowers and prevents High Cholesterol
  • Regulates blood sugar
  • Stomach ulcers
  • Circulation issues
  • Lowers and prevents High blood pressure
  • Prevention of Stomach Cancer
  • Prevention of Rectal Cancer
  • Fungal Skin Infections, Jock itch, ringworm, athletes foot. Apply a garlic poultice directly to area. Raw garlic on directly on the skin can cause skin sensitivity or irritation.
  • Preventing Tick bites
  • Treats the Common cold
  • Improving urination problems due to enlarged prostate

Precautions when consuming large amounts of Garlic Raw or Garlic Capsules

Get emergency medical help if you have any of the following allergic reactions Difficulty breathing           Swelling of your face, lips, tongue or throat                  Hives

Stop using garlic and call your physician if you have any of the following symptoms Easy bruising                        Bleeding (nosebleeds or bleeding gums)                                                        

Redness, swelling or blistering when applied to skin (Using a poultice or a thing cloth in between the garlic and the skin is how to properly apply garlic to the skin. (this is the only way to apply garlic to a baby’s feet).

Common mild side effects when eating large amounts of raw garlic

Heartburn, burning in your mouth or throat                                                                 

Nausea, lightheaded,vomiting, gas

Diarrhea 

Unpleasant body odor or breath.                                                                                                                                               

Using Garlic in The Kitchen

Peel an entire head of garlic as much as you can

Slice off the tips so you can drizzle olive oil in between the cloves and salt

roast in a preheated oven at 400 degrees for 20/30 min (until garlic is soft)

Use tinfoil to squeeze roasted garlic from pod and spread of bread or whatever you desire

Fresh Garlic

Add fresh grated garlic to soups, fish, salad dressing, roasted vegetables, meats, stews

You can freeze fresh peeled garlic for later use

Store in a cool, dark place that is well ventilated, best to use within a few weeks after picking

Marinade with Garlic for skirt steak, chicken, shrimp, tempe or chickpeas

¼ cup Fermented soy sauce

¼ cup Brown sugar

Cumin

Siracha

Ginger

Fresh garlic

Cold Pressed Olive oil

Black Pepper

Cover steak 16Sounce steak with ingredients, flavor to your liking. Marinate for a few hours before grilling. If you are making peppers and onion on the side pour some of the marinade on them a few minutes before they are done cooking.

Marinated, Stuffed Artichokes

Cut Artichokes in half and steam in filtered water with Bay leaf until tender enough to open leaves to stuff them, remove from steam and place in a container to prepare for stuffing.

While artichokes are steaming begin to peal garlic, you will need a few bulbs per artichoke.

Mince garlic

Mince ½ medium red onion per artichoke

Mince fresh Italian parsley, use as much as you like

Mix everything in a bowl with cold pressed olive oil and 4 tablespoon of balsamic vinegar per artichoke

Stuff artichokes, refrigerate for a few hours or overnight

Preheat oven 350 degrees

Place in glass baking pan and place in oven

Cook for 20 minutes

Drizzle balsamic glaze and cold pressed olive and Himalayan sea salt over top fresh out of oven and enjoy, leftovers may be eaten cold

Steamed , broiled Artichokes (ketogenic meal)

Steam Artichokes with bay leaf in filtered water

Cut them in half before or after steaming (cut fur our above heart)

Top with atablespoon of ghee or grass fed butter

Garlic powder or sautéed fresh minced garlic

Onion powder or fresh sautéed minced onions

Cayenne pepper

Fresh squeezed lemon juice

You can place under broiler to soften butter faster.

You can premake a few of them and put them under broiler or in toaster oven to warm up, melt the butter and squeeze fresh lemon juice on them.

Disclaimer: The strategies, suggestions and techniques expressed here are intended to be used for educational purposes only. The Author, Kira Miller, is not rendering medical advice nor is she trying to diagnose, prescribe or treat any disease, condition, illness or injury.

If you are under the care of a physician it is imperative that you consult their advice before beginning any new exercise or nutrition program.

Kira Miller claims no responsibility to any person or entity for any liability, loss or damage alleged to be caused directly or indirectly as a result of the use, application or interpretation of the material presented here.

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