Garlic – The most amazing herb on the planet.

If allowed to choose only one herbal remedy to treat illness, I would definitely choose garlic.

Garlic is a natural antibiotic and has many other uses. Garlic kills (removes, neutralizes, reduces) bacteria, and is effective in treating colds, flu, viral fevers, parasites, inflammation, warts, fungi, and other infectious diseases.

– Kills bacteria that cause urinary tract infections.
– Kills bacteria that cause kidney inflammation.
– Kills cancer cells.
– Treats acne.
– Treats acute sore throat.
– Cures cold sores.
– Lowers cholesterol.
– Boosts the immune system.
– Removes heavy metals from the body.
– Helps control weight and promotes weight loss.
– Reduces and regulates blood sugar.
– Increases insulin production.
– Kills worms and expels larvae.
– Inhibits diphtheria.
– Kills athlete's foot fungus.
– Reduces itching caused by psoriasis.
– Lowers blood pressure.
– Cures vaginal yeast infections.

Things to know when using garlic

Bad breath

If your breath has an unpleasant odor when using garlic, this means your body is eliminating toxins: garlic + toxins = bad odor.

When all toxins are gone, the odor will disappear. This is very beneficial when your eyes tear up while cooking with garlic or onions. The properties of garlic that make you tear up have the ability to clean and disinfect the eyes. Garlic is truly great for all conditions.
Mince garlic before eating

Garlic contains two components that exist separately from each other: Alliin – one of the most highly valued sulfur compounds, and the enzyme Alliinase. But when garlic cells are broken, these components are released, allowing them to come into contact and form a powerful new compound called Allicin. This compound is known to bring many health benefits, but it is accompanied by a pungent odor and a bitter taste. The more finely the garlic is minced (chopped, crushed…), the more Allicin is produced. After cutting garlic, you should let it sit for a few minutes for the chemical processes to take place.

To maximize the effectiveness of garlic, try chewing it for at least one minute, while inhaling and exhaling through your mouth. Chew for as long as you possibly can, while continuously letting air in and out through your breath.

Cooking affects the nutrients of garlic

Heating garlic without allowing time for the chemical reactions to occur will deactivate the enzymes responsible for the formation of Allicin. However, if you leave minced garlic for 5-10 minutes before cooking, you can cook it over low or medium heat for a short period of time (about 15 minutes) without destroying the Allicin. This not only ensures maximum synthesis of Allicin, but also makes it more stable and more heat-resistant when cooking. – According to The World's Healthiest Foods.

Garlic causes burning

That's right, garlic can, it can actually burn you. When applying garlic directly to the skin, you must keep this in mind and remove the garlic when the treatment is finished. Do not leave pieces of raw garlic on your skin for too long. When using garlic to remove a splinter under the skin, for example, you should check every 15 to 20 minutes to ensure the skin is not burned.