Now, take a fresh clove of garlic, and voilà.
Do you know that when the bulb of garlic is bruised or crushed, there is the production of a by-product compound of garlic called allicin.
The odorless, sulfur-containing amino acid in garlic is known as alliin. When this chemical, alliin, passes through an enzyme called allinase, a very interesting chemical reaction takes place, changing the alliin into a compound called allicin.
This allicin is important in that it constitutes one of the major compounds responsible for the extremely pungent, characteristic smell associated with garlic.
Health Benefits of Garlic Today, we are trying to take a closer look at certain diverse health benefits offered by garlic:
Indeed, this is often the site where raw garlic or its juice, through direct contact, has killed bacterial infections residing within the gastrointestinal tract.
Well, certainly, it is effective and acts faster, especially in the treatment of such skin infections as athlete’s foot and other skin surface infections.
A research team thus applied garlic as a treatment that was a natural remedy for both humans and other animals in their experiments and were able to establish successfully its therapeutic effect treating the four specific strains of bacteria responsible for most outbreaks of the disease around the world.
Indeed, several studies scientifically prove that garlic plays a major role in stimulating the immune system to help combat life-degenerative infections. Mainly, upon infection, garlic stimulates the immune system to increase efficiency in locating the infecting bacteria and to attack them more intensively.
This plant, for centuries now, has been pointing out an incredible reproducible clinical success against a wide range of diseases, including heart diseases, hypertension, high cholesterol, cancer, and ailments related to stress and fatigue, up to aging.
An active compound found in garlic fights the alarmingly epidemic spread of antibiotic-resistant bacteria, among which the most noted is Staphylococcus Aureus, a.k.a. MRSA.
It has wonderfully proved its efficacy in the treatment of fungal and yeast infections like Candida Albicans and varieties allied to it.
Dosage and Preparation
It may be given fresh, as juice or as cloves, in capsules, as tincture, or in food.
Fresh cloves: It is suggested that 1 clove can be taken for prevention up to 3 times in a day. Cloves could be minced and combined with honey, not only for taste and palatability but even to effect the neutralizing of nausea symptoms.
It is, so to say, one of the good methods of eliminating at least the last remnants of odor in the mouth, if not entirely, by drinking cucumber juice.
Freshly squeezed juice: Squeeze out the required amount of juice out of the bulb and drink half or one teaspoon daily, about 1 to
5 ml) as needed.
???? Note that many believe that garlic is most effective as an antibiotic when it is fresh, either raw or juice.
NOTE:
The comb extract should be applied very carefully and in small amounts; of course, the amount can be increased, but this also must be performed gradually if the body does not show any sign of adverse reactions. It makes people vomit, or it can cause a person to vomit.
With its myriad of health benefits, garlic has been used efficiently in a variety of ailments and conditions when combined together with a number of other herbs.
