Garlic is the Greatest - Candida, HBP, Toxic Liver, Cancer, Dementia, etc

[Guest guest]

Raven, I also think " garlic is the greatest " . Thanks for your post.

Paul Autrey

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

-- In , " Raven " <NWRaven wrote:

>

> Garlic: Nature's Antibiotic

>

> Middle Eastern Cuisine: Garlic, Natures' Antibiotic

> Garlic is one of nature's most versatile foods. This pungent herb

aids poor digestion, reduces high blood pressure, corrects

circulatory problems and fights high blood pressure, cholesterol,

colds, bronchitis and intestinal infections.

>

>

> Garlic-- " Nature's Antibiotic "

>

> Glorious garlic! It is one of the world's most healing foods. It

was being used both as a favorite food and as a powerful medicine

centuries before Moses led the children of Israel out of Egypt and

into the wilderness. During their forty years in the wilderness,

Moses' followers lamented: " We remember the fish we did eat in

Egypt freely; the cucumbers, and the melons, and the leeks, and the

onions and the garlic. " Numbers 11:5

>

> The magic and medicine of plants states that garlic is " …a good

friend to mankind. Besides the savor it adds to foods, garlic is

said to have given strength to the pyramid builders, courage to the

Roman legions, and fighting spirit to English gamecocks…garlic's

medicinal uses have been documented for centuries. It was always a

popular remedy for colds, sore throats and coughs - - either eaten

raw or taken as a syrup, which was made by boiling garlic cloves

and water for half a day. Physicians and herbalists prescribed

garlic as a diuretic and for intestinal disorders and

rheumatism… " Colonists arriving in America discovered that the

Indians knew about the healing powers of a native species of garlic

and relied on the plant to treat a variety of medical problems,

from snakebites to intestinal worms. " Garlic may have helped to

cure many diseases because it is a potent antiseptic. It was used in

both World Wars. "

>

> Garlic and its cousin, the onion, were regarded for both health-

giving and magical qualities in ancient cultures. Garlic was one of

the first foods to be deliberately cultivated, although wild

varieties grew in abundance. Evidence of its healing powers is

detailed in 4,000 year-old records from the ancient kingdom of

Sumeria. Depictions of garlic bulbs have been discovered on the

walls of Egyptian tombs that date back to 3200 B.C. -centuries

before Joseph and his brothers settled in Egypt. During that same

period, ancient records reveal that garlic was the principal

ingredient in many remedies that Egyptian healers prescribed for

headaches, sore throats and other complaints.

>

> By the time of Moses, garlic was already being used as an

anticoagulant, antiseptic, anti-inflammatory and anti-tumor agent,

as a relief for flatulence, a diuretic, a sedative, a poultice, and

as a cure for internal parasites.

> At least 67 different varieties of garlic and onions have been

identified as growing in the Holy Land, so it's little wonder that

the ancient Israelites developed a fondness for it centuries ago. It

may be for health reasons that the Talmud specifies that several

different foods are to be seasoned with garlic regularly.

>

> At various times, it has been recommended as a cure-all for a vast

array of ailments: arteriosclerosis, arthritis, asthma, athlete's

foot, bronchitis, cancer, candida, catarrh, chickenpox, cholera,

the common cold, constipation, dandruff, diabetes, dropsy,

dysentery, dyspepsia, epilepsy, fits, gangrene, hypertension,

influenza, jaudice,laryngitis, lead poisoning, leprosy, malaria,

measles, meningitis, piles, rheumatism, ringworm, scorpion stings,

scurvy, septic poisoning, smallpox, snakebite, tuberculosis, and

typhoid.

> Research suggests that garlic may help protect against heart

disease and stroke by lowering blood pressure. It contains allylic

sulfides, which may neutralize carcinogens. In fact, garlic has

been linked to lower rates of stomach cancer.

> The Environmental Nutrition newsletter published evidence from

five clinical trials showing that one-half to one clove per day

lowered cholesterol levels an average of nine percent in people

with borderline and high cholesterol.

> Scientific interest in the healing power of garlic has exploded so

much over the last decade that the National Library of Science now

lists nearly 150 papers published on garlic's ability to maintain

good health!

>

> In various studies, garlic powder, aged garlic extracts and fresh

garlic all have had positive effects in preventing cancer in

animals; improving diabetes management; slowing the growth of human

cytomegalo-virus (often seen in people with AIDS); preventing

fatigue; and relieving stress more effectively than the addictive

tranquilizer, Valium!

> As little as half a raw clove will boost the body's natural

protection against blood clots, which cause heart attacks and

strokes. It takes only two raw garlic cloves a day to lower

cholesterol levels in heart patients.

> The ingredient that gives garlic its strong smell, a chemical

called allicin, is also what makes it such a potent antibiotic. In

hundreds of experiments, allicin extract from raw garlic has

destroyed the germs that spread such diseases as botulism,

tuberculosis, diarrhea, staph, dysentery, and typhoid.

>

> One scientist reports: Garlic has the broadest spectrum of any

anti-microbial substance we know of. It's antibacterial, antifungal,

antiparasitic, antiprotozoan and antiviral. " Some researchers say

that one medium-sized garlic clove has as much antibacterial power

as 100,000 units of penicillin.

>

> Japanese scientists have distilled an antibiotic medication

called " kyolic " from raw garlic. Because it was used so commonly as

an antibiotic by Russian army medics during World War II, it became

known throughout all Europe as the

> Russian " Penicillin "

>

> An astonishing 500 tons of garlic were trucked into Moscow to

combat one influenza epidemic in the 1950s. European doctors still

prescribe garlic to ward off colds, pneumonia, whooping cough and a

wide array of intestinal disorders.

> A natural ingredient in garlic called alliin is changed into the

antibiotic substance, allicin, when it is chewed, chopped or

crushed.

> Western medical experts are now studying reports that the Chinese

used high doses of garlic to cure cryptococcal meningitis, a disease

that is often fatal. The Chinese doctors way that it works by

boosting the body's natural immunity.

> In the U.S. several researchers are studying exactly what effect

garlic does have on the immune system. In one study, AIDS patients

who ate at least a clove of garlic a day for three months

significantly improved their immune functions, which the disease

severely damages.

>

> In some patients, chronic herpes sores were completely eradicated;

in others, cancer cells were destroyed.

> Animal tests in Japan indicated that fresh garlic might be an

effective weapon against a form of breast cancer. Another finding

from the same study suggested that garlic was probably a better

antioxidant than Vitamin E, one of the top antioxidants known to

slow the aging process.

>

> At the M.D. Anderson Hospital and Tumor Institute in Houston,

Texas, investigators looked at sulfur compounds from both garlic and

onions and concluded their ingredients blocked the formation of

carcinogens that lead to colon cancer. Meanwhile, the National

Cancer Institute has announced that the sulfur in garlic is high on

its list of potential natural " chemopreventatives. "

> A study at Bombay Hospital's Research Center in India, found that

those who ate several garlic cloves daily (depending on the size of

the person) significantly reduced the risk of potentially deadly

blood clots -even in patients who already suffered from coronary

disease.

>

> In even smaller doses, garlic drastically reduced cholesterol

levels -on the average from 305 to 218 over a 60-day period.

Researchers at Loma Linda University in California achieved equally

dramatic results when they tested Japan's garlic extract, kyolic. An

ounce a day (approximately eight to nine cloves) reduced dangerous

LDL cholesterol from 10 to 50 percent and boosted the production of

HDL cholesterol, which the body needs for good health.

> Hypertension is a modern affliction that the people of biblical

times probably didn't have to deal with. There is now ample proof

that garlic has a near-miraculous ability to lower high blood

pressure. The British Medical Journal " The Lancet " , recently

reported that studies conducted in Eastern European laboratories

showed that garlic produces a systolic blood pressure drop of 20 to

30 points and a diastolic drop of 10 to 20 points. That's more than

enough to bring even the most severe hypertension to manageable

levels without drugs.

>

> Dr. Eric Block, head of chemistry at State University of New York

at Albany, recently extracted a compound from garlic which he

named " ajoene " . In Spanish, " ajo " is garlic. He found that ajoene

prevents blood clots from forming. " As an antithrombotic agent,

ajoene is at least as potent as aspirin, " he said. For years

medical experts have prescribed limited doses of aspirin to prevent

or dissolve dangerous blood clots. Early test also indicate that

ajoene has few of the unwanted side effects of anticoagulant drugs.

> Many doctors are now going back to ancient folklore and home

remedies that call for garlic as a decongestant and an expectorant

in the treatment of common colds and chronic bronchitis.

>

> Like chili peppers and other hot, pungent foods, garlic works by

turning on the body's natural " fire-fighting " faucets to cool the

heat. This provokes the lungs and bronchial tubes to produce more

fluids - which in turn thin the mucus and help flush it out of the

body.

> While cooking may destroy or reduce the allicin and weaken the

garlic's potential, most of its therapeutic benefits remain. Cooked

garlic still lowers blood cholesterol, for example, and works as a

decongestant and cough medicine.

> Whether in cooked, raw or in extract form, garlic may be one of

the most potent natural healing foods we have. The ancient people

of the Bible knew that basic fact of life. Some of our scientists

are just rediscovering it!

> Taken from " Healing Foods of the Bible " By Bernard Ward

>

> Tabbouleh

> 1 cup soup stock 1 cup uncooked bulgur 1/3 cup minced scallions

1/3 cup minced mint 1/3 cup minced parsley 2 peeled and chopped

tomatoes ¼ cup lemon juice 3 tablespoons extra virgin olive oil 1

tablespoon organic tamari

> Bring the soup stock to a boil in a pan and stir in the bulgur.

Cover the pan and remove from heat. Let sit until liquid is

absorbed, about 20 minutes. Fluff the bulgur with a fork. Mix in

scallions, mint, parsley and tomatoes while bulgur is still warm so

that it absorbs their flavor. Combine lemon juice, oil and tamari

and drizzle over the bulgur mix. Toss to mix. Let sit to marinate at

least 1 hour before serving.

>

> Garlic is used in many different ways all over the world—in

stuffing, in pasta sauces and even as the main ingredient in various

dishes. My favorite ways to use this tasty wonder worker are as a

spread and as a dressing.

>

> Garlic Spread

> ¾ cup extra virgin olive oil 7 garlic cloves 1 tablespoon onion

powder 2 tablespoons chopped parsley Blend all ingredients until

smooth. Bake in oven set on low heat for 15 minutes. Serve as a

side dish or spread on bread.

>

> Garlic-Ginger Dressing

> ½ cup olive oil 2 tablespoons lemon juice 1 tablespoon each

tamari and tahini (sesame seed paste) 1 teaspoon grated ginger

rhizome 1 clove garlic, minced Combine all ingredients in a

blender. Use on vegetable or bean salads and vegetable dishes.

> http://www.mothernature.com/Library/Bookshelf/Books/15/129.cfm

> Everyone loves Hummus. It is the dip that can be served anytime

you need a great appetizer, be it with pita bread, or as a

vegetable dip. Hummus makes every dinner table more enjoyable

because of the flavor that is loved by the young and old alike. It

is easy and quick to make, and it is for all seasons.

> http://www.arabicnews.com/recipes/Hummus.html

>

[Guest guest]

Earlier today I wrote back with a joke about garlic keeping people away. I thought (although not original) it was funny but I do want to say that I use garlic powder in a lot of my food and my mother does too. My sister has garlic juice that she uses. I have a few friends that use garlic as well. It isn't a "cure-all" but it does have it's uses!

 

-

rpautrey2

Wednesday, January 10, 2007 5:49 PM

Re: Garlic is the Greatest - Candida, HBP, Toxic Liver, Cancer, Dementia, etc

Raven, I also think "garlic is the greatest". Thanks for your post. Paul Autrey >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>-- In , "Raven" <NWRaven wrote:>> Garlic: Nature's Antibiotic > > Middle Eastern Cuisine: Garlic, Natures' Antibiotic > Garlic is one of nature's most versatile foods. This pungent herb aids poor digestion, reduces high blood pressure, corrects circulatory problems and fights high blood pressure, cholesterol, colds, bronchitis and intestinal infections. > > > Garlic--"Nature's Antibiotic" > > Glorious garlic! It is one of the world's most healing foods. It was being used both as a favorite food and as a powerful medicine centuries before Moses led the children of Israel out of Egypt and into the wilderness. During their forty years in the wilderness, Moses' followers lamented: "We remember the fish we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions and the garlic." Numbers 11:5 > > The magic and medicine of plants states that garlic is ".a good friend to mankind. Besides the savor it adds to foods, garlic is said to have given strength to the pyramid builders, courage to the Roman legions, and fighting spirit to English gamecocks.garlic's medicinal uses have been documented for centuries. It was always a popular remedy for colds, sore throats and coughs - - either eaten raw or taken as a syrup, which was made by boiling garlic cloves and water for half a day. Physicians and herbalists prescribed garlic as a diuretic and for intestinal disorders and rheumatism. "Colonists arriving in America discovered that the Indians knew about the healing powers of a native species of garlic and relied on the plant to treat a variety of medical problems, from snakebites to intestinal worms. "Garlic may have helped to cure many diseases because it is a potent antiseptic. It was used in both World Wars." > > Garlic and its cousin, the onion, were regarded for both health- giving and magical qualities in ancient cultures. Garlic was one of the first foods to be deliberately cultivated, although wild varieties grew in abundance. Evidence of its healing powers is detailed in 4,000 year-old records from the ancient kingdom of Sumeria. Depictions of garlic bulbs have been discovered on the walls of Egyptian tombs that date back to 3200 B.C. -centuries before Joseph and his brothers settled in Egypt. During that same period, ancient records reveal that garlic was the principal ingredient in many remedies that Egyptian healers prescribed for headaches, sore throats and other complaints. > > By the time of Moses, garlic was already being used as an anticoagulant, antiseptic, anti-inflammatory and anti-tumor agent, as a relief for flatulence, a diuretic, a sedative, a poultice, and as a cure for internal parasites. > At least 67 different varieties of garlic and onions have been identified as growing in the Holy Land, so it's little wonder that the ancient Israelites developed a fondness for it centuries ago. It may be for health reasons that the Talmud specifies that several different foods are to be seasoned with garlic regularly. > > At various times, it has been recommended as a cure-all for a vast array of ailments: arteriosclerosis, arthritis, asthma, athlete's foot, bronchitis, cancer, candida, catarrh, chickenpox, cholera, the common cold, constipation, dandruff, diabetes, dropsy, dysentery, dyspepsia, epilepsy, fits, gangrene, hypertension, influenza, jaudice,laryngitis, lead poisoning, leprosy, malaria, measles, meningitis, piles, rheumatism, ringworm, scorpion stings, scurvy, septic poisoning, smallpox, snakebite, tuberculosis, and typhoid. > Research suggests that garlic may help protect against heart disease and stroke by lowering blood pressure. It contains allylic sulfides, which may neutralize carcinogens. In fact, garlic has been linked to lower rates of stomach cancer. > The Environmental Nutrition newsletter published evidence from five clinical trials showing that one-half to one clove per day lowered cholesterol levels an average of nine percent in people with borderline and high cholesterol. > Scientific interest in the healing power of garlic has exploded so much over the last decade that the National Library of Science now lists nearly 150 papers published on garlic's ability to maintain good health! > > In various studies, garlic powder, aged garlic extracts and fresh garlic all have had positive effects in preventing cancer in animals; improving diabetes management; slowing the growth of human cytomegalo-virus (often seen in people with AIDS); preventing fatigue; and relieving stress more effectively than the addictive tranquilizer, Valium! > As little as half a raw clove will boost the body's natural protection against blood clots, which cause heart attacks and strokes. It takes only two raw garlic cloves a day to lower cholesterol levels in heart patients. > The ingredient that gives garlic its strong smell, a chemical called allicin, is also what makes it such a potent antibiotic. In hundreds of experiments, allicin extract from raw garlic has destroyed the germs that spread such diseases as botulism, tuberculosis, diarrhea, staph, dysentery, and typhoid. > > One scientist reports: Garlic has the broadest spectrum of any anti-microbial substance we know of. It's antibacterial, antifungal, antiparasitic, antiprotozoan and antiviral." Some researchers say that one medium-sized garlic clove has as much antibacterial power as 100,000 units of penicillin. > > Japanese scientists have distilled an antibiotic medication called "kyolic" from raw garlic. Because it was used so commonly as an antibiotic by Russian army medics during World War II, it became known throughout all Europe as the > Russian "Penicillin" > > An astonishing 500 tons of garlic were trucked into Moscow to combat one influenza epidemic in the 1950s. European doctors still prescribe garlic to ward off colds, pneumonia, whooping cough and a wide array of intestinal disorders. > A natural ingredient in garlic called alliin is changed into the antibiotic substance, allicin, when it is chewed, chopped or crushed. > Western medical experts are now studying reports that the Chinese used high doses of garlic to cure cryptococcal meningitis, a disease that is often fatal. The Chinese doctors way that it works by boosting the body's natural immunity. > In the U.S. several researchers are studying exactly what effect garlic does have on the immune system. In one study, AIDS patients who ate at least a clove of garlic a day for three months significantly improved their immune functions, which the disease severely damages. > > In some patients, chronic herpes sores were completely eradicated; in others, cancer cells were destroyed. > Animal tests in Japan indicated that fresh garlic might be an effective weapon against a form of breast cancer. Another finding from the same study suggested that garlic was probably a better antioxidant than Vitamin E, one of the top antioxidants known to slow the aging process. > > At the M.D. Anderson Hospital and Tumor Institute in Houston, Texas, investigators looked at sulfur compounds from both garlic and onions and concluded their ingredients blocked the formation of carcinogens that lead to colon cancer. Meanwhile, the National Cancer Institute has announced that the sulfur in garlic is high on its list of potential natural "chemopreventatives." > A study at Bombay Hospital's Research Center in India, found that those who ate several garlic cloves daily (depending on the size of the person) significantly reduced the risk of potentially deadly blood clots -even in patients who already suffered from coronary disease. > > In even smaller doses, garlic drastically reduced cholesterol levels -on the average from 305 to 218 over a 60-day period. Researchers at Loma Linda University in California achieved equally dramatic results when they tested Japan's garlic extract, kyolic. An ounce a day (approximately eight to nine cloves) reduced dangerous LDL cholesterol from 10 to 50 percent and boosted the production of HDL cholesterol, which the body needs for good health. > Hypertension is a modern affliction that the people of biblical times probably didn't have to deal with. There is now ample proof that garlic has a near-miraculous ability to lower high blood pressure. The British Medical Journal "The Lancet", recently reported that studies conducted in Eastern European laboratories showed that garlic produces a systolic blood pressure drop of 20 to 30 points and a diastolic drop of 10 to 20 points. That's more than enough to bring even the most severe hypertension to manageable levels without drugs. > > Dr. Eric Block, head of chemistry at State University of New York at Albany, recently extracted a compound from garlic which he named "ajoene". In Spanish, "ajo" is garlic. He found that ajoene prevents blood clots from forming. " As an antithrombotic agent, ajoene is at least as potent as aspirin," he said. For years medical experts have prescribed limited doses of aspirin to prevent or dissolve dangerous blood clots. Early test also indicate that ajoene has few of the unwanted side effects of anticoagulant drugs. > Many doctors are now going back to ancient folklore and home remedies that call for garlic as a decongestant and an expectorant in the treatment of common colds and chronic bronchitis. > > Like chili peppers and other hot, pungent foods, garlic works by turning on the body's natural "fire-fighting" faucets to cool the heat. This provokes the lungs and bronchial tubes to produce more fluids - which in turn thin the mucus and help flush it out of the body. > While cooking may destroy or reduce the allicin and weaken the garlic's potential, most of its therapeutic benefits remain. Cooked garlic still lowers blood cholesterol, for example, and works as a decongestant and cough medicine. > Whether in cooked, raw or in extract form, garlic may be one of the most potent natural healing foods we have. The ancient people of the Bible knew that basic fact of life. Some of our scientists are just rediscovering it! > Taken from "Healing Foods of the Bible" By Bernard Ward> > Tabbouleh > 1 cup soup stock 1 cup uncooked bulgur 1/3 cup minced scallions 1/3 cup minced mint 1/3 cup minced parsley 2 peeled and chopped tomatoes ¼ cup lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon organic tamari > Bring the soup stock to a boil in a pan and stir in the bulgur. Cover the pan and remove from heat. Let sit until liquid is absorbed, about 20 minutes. Fluff the bulgur with a fork. Mix in scallions, mint, parsley and tomatoes while bulgur is still warm so that it absorbs their flavor. Combine lemon juice, oil and tamari and drizzle over the bulgur mix. Toss to mix. Let sit to marinate at least 1 hour before serving. > > Garlic is used in many different ways all over the world-in stuffing, in pasta sauces and even as the main ingredient in various dishes. My favorite ways to use this tasty wonder worker are as a spread and as a dressing. > > Garlic Spread > ¾ cup extra virgin olive oil 7 garlic cloves 1 tablespoon onion powder 2 tablespoons chopped parsley Blend all ingredients until smooth. Bake in oven set on low heat for 15 minutes. Serve as a side dish or spread on bread. > > Garlic-Ginger Dressing > ½ cup olive oil 2 tablespoons lemon juice 1 tablespoon each tamari and tahini (sesame seed paste) 1 teaspoon grated ginger rhizome 1 clove garlic, minced Combine all ingredients in a blender. Use on vegetable or bean salads and vegetable dishes. > http://www.mothernature.com/Library/Bookshelf/Books/15/129.cfm> Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons. > http://www.arabicnews.com/recipes/Hummus.html>«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§ - PULSE ON WORLD HEALTH CONSPIRACIES! §Subscribe:......... - «¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»Other like groups: MedicalConspiraciesSubscribe: MedicalConspiracies- Post message: MedicalConspiracies List owner: MedicalConspiracies-owner «¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»1400 Member Group: MedicalConspiracies (One Word)at Google groups:http://groups.google.comMedicalConspiraciesPost message: MedicalConspiracies (AT) googl (DOT) comSubscribe: MedicalConspiracies- (AT) googl (DOT) com«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»Any information here in is for educational purpose only, it may be news related, purely speculation or someone's opinion. Always consult with a qualified health practitioner before deciding on any course of treatment, especially for serious or life-threatening illnesses.**COPYRIGHT NOTICE**In accordance with Title 17 U.S.C. Section 107,any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving the included information for non-profit research and educational purposes only. http://www.law.cornell.edu/uscode/17/107.shtml

[Guest guest]

I use garlic in my soups, and I eat it with snacks. Of course its used with pasta, when I eat it, as well as stews I eat. I have a neighbor who accidentally plowed his up (for whatever reason). He showed me, and his cherry tomatoes were still good (couple of months ago) and I just picked up the garlic from the ground and ate a couple of cloves with the tomatoes. Delicious. It was a very mild variety.

I eat more of it during the winter than I do in the summer, reckon because I snack more and have more soup, and stews.

Don't suffer from people not coming around due to garlic. Perhaps for other reasons, but not because I smell like garlic. But. the diseases that would seem to effect others do not hit on me very much. I account for that at least by garlic. And living outside much of the time.

 

-

Kenneth

Wednesday, January 10, 2007 9:35 PM

Re: Re: Garlic is the Greatest - Candida, HBP, Toxic Liver, Cancer, Dementia, etc

 

 

 

Earlier today I wrote back with a joke about garlic keeping people away. I thought (although not original) it was funny but I do want to say that I use garlic powder in a lot of my food and my mother does too. My sister has garlic juice that she uses. I have a few friends that use garlic as well. It isn't a "cure-all" but it does have it's uses!

 

-

rpautrey2

Wednesday, January 10, 2007 5:49 PM

Re: Garlic is the Greatest - Candida, HBP, Toxic Liver, Cancer, Dementia, etc

Raven, I also think "garlic is the greatest". Thanks for your post. Paul Autrey >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>-- In , "Raven" <NWRaven wrote:>> Garlic: Nature's Antibiotic > > Middle Eastern Cuisine: Garlic, Natures' Antibiotic > Garlic is one of nature's most versatile foods. This pungent herb aids poor digestion, reduces high blood pressure, corrects circulatory problems and fights high blood pressure, cholesterol, colds, bronchitis and intestinal infections. > > > Garlic--"Nature's Antibiotic" > > Glorious garlic! It is one of the world's most healing foods. It was being used both as a favorite food and as a powerful medicine centuries before Moses led the children of Israel out of Egypt and into the wilderness. During their forty years in the wilderness, Moses' followers lamented: "We remember the fish we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions and the garlic." Numbers 11:5 > > The magic and medicine of plants states that garlic is ".a good friend to mankind. Besides the savor it adds to foods, garlic is said to have given strength to the pyramid builders, courage to the Roman legions, and fighting spirit to English gamecocks.garlic's medicinal uses have been documented for centuries. It was always a popular remedy for colds, sore throats and coughs - - either eaten raw or taken as a syrup, which was made by boiling garlic cloves and water for half a day. Physicians and herbalists prescribed garlic as a diuretic and for intestinal disorders and rheumatism. "Colonists arriving in America discovered that the Indians knew about the healing powers of a native species of garlic and relied on the plant to treat a variety of medical problems, from snakebites to intestinal worms. "Garlic may have helped to cure many diseases because it is a potent antiseptic. It was used in both World Wars." > > Garlic and its cousin, the onion, were regarded for both health- giving and magical qualities in ancient cultures. Garlic was one of the first foods to be deliberately cultivated, although wild varieties grew in abundance. Evidence of its healing powers is detailed in 4,000 year-old records from the ancient kingdom of Sumeria. Depictions of garlic bulbs have been discovered on the walls of Egyptian tombs that date back to 3200 B.C. -centuries before Joseph and his brothers settled in Egypt. During that same period, ancient records reveal that garlic was the principal ingredient in many remedies that Egyptian healers prescribed for headaches, sore throats and other complaints. > > By the time of Moses, garlic was already being used as an anticoagulant, antiseptic, anti-inflammatory and anti-tumor agent, as a relief for flatulence, a diuretic, a sedative, a poultice, and as a cure for internal parasites. > At least 67 different varieties of garlic and onions have been identified as growing in the Holy Land, so it's little wonder that the ancient Israelites developed a fondness for it centuries ago. It may be for health reasons that the Talmud specifies that several different foods are to be seasoned with garlic regularly. > > At various times, it has been recommended as a cure-all for a vast array of ailments: arteriosclerosis, arthritis, asthma, athlete's foot, bronchitis, cancer, candida, catarrh, chickenpox, cholera, the common cold, constipation, dandruff, diabetes, dropsy, dysentery, dyspepsia, epilepsy, fits, gangrene, hypertension, influenza, jaudice,laryngitis, lead poisoning, leprosy, malaria, measles, meningitis, piles, rheumatism, ringworm, scorpion stings, scurvy, septic poisoning, smallpox, snakebite, tuberculosis, and typhoid. > Research suggests that garlic may help protect against heart disease and stroke by lowering blood pressure. It contains allylic sulfides, which may neutralize carcinogens. In fact, garlic has been linked to lower rates of stomach cancer. > The Environmental Nutrition newsletter published evidence from five clinical trials showing that one-half to one clove per day lowered cholesterol levels an average of nine percent in people with borderline and high cholesterol. > Scientific interest in the healing power of garlic has exploded so much over the last decade that the National Library of Science now lists nearly 150 papers published on garlic's ability to maintain good health! > > In various studies, garlic powder, aged garlic extracts and fresh garlic all have had positive effects in preventing cancer in animals; improving diabetes management; slowing the growth of human cytomegalo-virus (often seen in people with AIDS); preventing fatigue; and relieving stress more effectively than the addictive tranquilizer, Valium! > As little as half a raw clove will boost the body's natural protection against blood clots, which cause heart attacks and strokes. It takes only two raw garlic cloves a day to lower cholesterol levels in heart patients. > The ingredient that gives garlic its strong smell, a chemical called allicin, is also what makes it such a potent antibiotic. In hundreds of experiments, allicin extract from raw garlic has destroyed the germs that spread such diseases as botulism, tuberculosis, diarrhea, staph, dysentery, and typhoid. > > One scientist reports: Garlic has the broadest spectrum of any anti-microbial substance we know of. It's antibacterial, antifungal, antiparasitic, antiprotozoan and antiviral." Some researchers say that one medium-sized garlic clove has as much antibacterial power as 100,000 units of penicillin. > > Japanese scientists have distilled an antibiotic medication called "kyolic" from raw garlic. Because it was used so commonly as an antibiotic by Russian army medics during World War II, it became known throughout all Europe as the > Russian "Penicillin" > > An astonishing 500 tons of garlic were trucked into Moscow to combat one influenza epidemic in the 1950s. European doctors still prescribe garlic to ward off colds, pneumonia, whooping cough and a wide array of intestinal disorders. > A natural ingredient in garlic called alliin is changed into the antibiotic substance, allicin, when it is chewed, chopped or crushed. > Western medical experts are now studying reports that the Chinese used high doses of garlic to cure cryptococcal meningitis, a disease that is often fatal. The Chinese doctors way that it works by boosting the body's natural immunity. > In the U.S. several researchers are studying exactly what effect garlic does have on the immune system. In one study, AIDS patients who ate at least a clove of garlic a day for three months significantly improved their immune functions, which the disease severely damages. > > In some patients, chronic herpes sores were completely eradicated; in others, cancer cells were destroyed. > Animal tests in Japan indicated that fresh garlic might be an effective weapon against a form of breast cancer. Another finding from the same study suggested that garlic was probably a better antioxidant than Vitamin E, one of the top antioxidants known to slow the aging process. > > At the M.D. Anderson Hospital and Tumor Institute in Houston, Texas, investigators looked at sulfur compounds from both garlic and onions and concluded their ingredients blocked the formation of carcinogens that lead to colon cancer. Meanwhile, the National Cancer Institute has announced that the sulfur in garlic is high on its list of potential natural "chemopreventatives." > A study at Bombay Hospital's Research Center in India, found that those who ate several garlic cloves daily (depending on the size of the person) significantly reduced the risk of potentially deadly blood clots -even in patients who already suffered from coronary disease. > > In even smaller doses, garlic drastically reduced cholesterol levels -on the average from 305 to 218 over a 60-day period. Researchers at Loma Linda University in California achieved equally dramatic results when they tested Japan's garlic extract, kyolic. An ounce a day (approximately eight to nine cloves) reduced dangerous LDL cholesterol from 10 to 50 percent and boosted the production of HDL cholesterol, which the body needs for good health. > Hypertension is a modern affliction that the people of biblical times probably didn't have to deal with. There is now ample proof that garlic has a near-miraculous ability to lower high blood pressure. The British Medical Journal "The Lancet", recently reported that studies conducted in Eastern European laboratories showed that garlic produces a systolic blood pressure drop of 20 to 30 points and a diastolic drop of 10 to 20 points. That's more than enough to bring even the most severe hypertension to manageable levels without drugs. > > Dr. Eric Block, head of chemistry at State University of New York at Albany, recently extracted a compound from garlic which he named "ajoene". In Spanish, "ajo" is garlic. He found that ajoene prevents blood clots from forming. " As an antithrombotic agent, ajoene is at least as potent as aspirin," he said. For years medical experts have prescribed limited doses of aspirin to prevent or dissolve dangerous blood clots. Early test also indicate that ajoene has few of the unwanted side effects of anticoagulant drugs. > Many doctors are now going back to ancient folklore and home remedies that call for garlic as a decongestant and an expectorant in the treatment of common colds and chronic bronchitis. > > Like chili peppers and other hot, pungent foods, garlic works by turning on the body's natural "fire-fighting" faucets to cool the heat. This provokes the lungs and bronchial tubes to produce more fluids - which in turn thin the mucus and help flush it out of the body. > While cooking may destroy or reduce the allicin and weaken the garlic's potential, most of its therapeutic benefits remain. Cooked garlic still lowers blood cholesterol, for example, and works as a decongestant and cough medicine. > Whether in cooked, raw or in extract form, garlic may be one of the most potent natural healing foods we have. The ancient people of the Bible knew that basic fact of life. Some of our scientists are just rediscovering it! > Taken from "Healing Foods of the Bible" By Bernard Ward> > Tabbouleh > 1 cup soup stock 1 cup uncooked bulgur 1/3 cup minced scallions 1/3 cup minced mint 1/3 cup minced parsley 2 peeled and chopped tomatoes ¼ cup lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon organic tamari > Bring the soup stock to a boil in a pan and stir in the bulgur. Cover the pan and remove from heat. Let sit until liquid is absorbed, about 20 minutes. Fluff the bulgur with a fork. Mix in scallions, mint, parsley and tomatoes while bulgur is still warm so that it absorbs their flavor. Combine lemon juice, oil and tamari and drizzle over the bulgur mix. Toss to mix. Let sit to marinate at least 1 hour before serving. > > Garlic is used in many different ways all over the world-in stuffing, in pasta sauces and even as the main ingredient in various dishes. My favorite ways to use this tasty wonder worker are as a spread and as a dressing. > > Garlic Spread > ¾ cup extra virgin olive oil 7 garlic cloves 1 tablespoon onion powder 2 tablespoons chopped parsley Blend all ingredients until smooth. Bake in oven set on low heat for 15 minutes. Serve as a side dish or spread on bread. > > Garlic-Ginger Dressing > ½ cup olive oil 2 tablespoons lemon juice 1 tablespoon each tamari and tahini (sesame seed paste) 1 teaspoon grated ginger rhizome 1 clove garlic, minced Combine all ingredients in a blender. Use on vegetable or bean salads and vegetable dishes. > http://www.mothernature.com/Library/Bookshelf/Books/15/129.cfm> Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons. > http://www.arabicnews.com/recipes/Hummus.html>«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§ - PULSE ON WORLD HEALTH CONSPIRACIES! §Subscribe:......... - «¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»Other like groups: MedicalConspiraciesSubscribe: MedicalConspiracies- Post message: MedicalConspiracies List owner: MedicalConspiracies-owner «¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»1400 Member Group: MedicalConspiracies (One Word)at Google groups:http://groups.google.comMedicalConspiraciesPost message: MedicalConspiracies (AT) googl (DOT) comSubscribe: MedicalConspiracies- (AT) googl (DOT) com«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»Any information here in is for educational purpose only, it may be news related, purely speculation or someone's opinion. Always consult with a qualified health practitioner before deciding on any course of treatment, especially for serious or life-threatening illnesses.**COPYRIGHT NOTICE**In accordance with Title 17 U.S.C. Section 107,any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving the included information for non-profit research and educational purposes only. http://www.law.cornell.edu/uscode/17/107.shtml

[Guest guest]

Paul Autrey and Raven, have either of you come up with any direct

comparisons between fresh, dried and deodorized garlic?

 

Many people like myself would love to use it, partly because it's an

inulin source for bowel health too, but are reluctant to do so having

been in an enclosed area with a garlic enthusiast. I mean, a lot of us

have to meet the public every day, and having garlic on one's breath

is totally distracting.

 

Duncan

[Guest guest]

Hi, It is very true that the Garlic odour is bad, but its usefullness is great, we do use fresh Garlic Gloves with our food, beside it is good for the body system, last year I used the crushed Garlic Gloves to spray the fruit trees, ( Apples, Apricot, Peaches), it was great success, before that I used chemicals to spray fruit trees which were useless, we could not get any thing because of worms inside of fruit. My suggestion is that you dont use powders, Capsules or Tablets, always use fresh Garlic, it is much better because, Garlic contains volatile oils and during process they evaporate, these volatile oils are the most important material in the Garlic. Thanks and good luck Kenneth <plisca wrote: Earlier today I wrote back with a joke about garlic keeping people away. I thought (although not original) it was funny but I do want to say that I use garlic powder in a lot of my food and my mother does too. My sister has garlic juice that she uses. I have a few friends that use garlic as well. It isn't a "cure-all" but it does have it's uses! - rpautrey2 Wednesday, January 10, 2007 5:49 PM Re: Garlic is the Greatest - Candida, HBP, Toxic Liver, Cancer, Dementia, etc Raven, I also think "garlic is the greatest". Thanks for your post. Paul Autrey >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>-- In , "Raven" <NWRaven wrote:>> Garlic: Nature's Antibiotic > > Middle Eastern Cuisine: Garlic, Natures' Antibiotic > Garlic is one of nature's most versatile foods. This pungent herb aids poor digestion, reduces high blood pressure, corrects circulatory problems and fights high blood pressure, cholesterol, colds, bronchitis and intestinal infections. > > > Garlic--"Nature's Antibiotic" > > Glorious garlic! It is one of the world's most healing foods. It was being used both as a favorite food and as a powerful medicine centuries before Moses led the children of Israel out of Egypt and into the wilderness. During their forty years in the wilderness, Moses' followers lamented: "We remember the

fish we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions and the garlic." Numbers 11:5 > > The magic and medicine of plants states that garlic is ".a good friend to mankind. Besides the savor it adds to foods, garlic is said to have given strength to the pyramid builders, courage to the Roman legions, and fighting spirit to English gamecocks.garlic's medicinal uses have been documented for centuries. It was always a popular remedy for colds, sore throats and coughs - - either eaten raw or taken as a syrup, which was made by boiling garlic cloves and water for half a day. Physicians and herbalists prescribed garlic as a diuretic and for intestinal disorders and rheumatism. "Colonists arriving in America discovered that the Indians knew about the

healing powers of a native species of garlic and relied on the plant to treat a variety of medical problems, from snakebites to intestinal worms. "Garlic may have helped to cure many diseases because it is a potent antiseptic. It was used in both World Wars." > > Garlic and its cousin, the onion, were regarded for both health- giving and magical qualities in ancient cultures. Garlic was one of the first foods to be deliberately cultivated, although wild varieties grew in abundance. Evidence of its healing powers is detailed in 4,000 year-old records from the ancient kingdom of Sumeria. Depictions of garlic bulbs have been discovered on the walls of Egyptian tombs that date back to 3200 B.C. -centuries before Joseph and his brothers settled in Egypt. During that same period, ancient records reveal that garlic was the

principal ingredient in many remedies that Egyptian healers prescribed for headaches, sore throats and other complaints. > > By the time of Moses, garlic was already being used as an anticoagulant, antiseptic, anti-inflammatory and anti-tumor agent, as a relief for flatulence, a diuretic, a sedative, a poultice, and as a cure for internal parasites. > At least 67 different varieties of garlic and onions have been identified as growing in the Holy Land, so it's little wonder that the ancient Israelites developed a fondness for it centuries ago. It may be for health reasons that the Talmud specifies that several different foods are to be seasoned with garlic regularly. > > At various times, it has been recommended as a cure-all for a vast array of ailments: arteriosclerosis, arthritis, asthma, athlete's foot,

bronchitis, cancer, candida, catarrh, chickenpox, cholera, the common cold, constipation, dandruff, diabetes, dropsy, dysentery, dyspepsia, epilepsy, fits, gangrene, hypertension, influenza, jaudice,laryngitis, lead poisoning, leprosy, malaria, measles, meningitis, piles, rheumatism, ringworm, scorpion stings, scurvy, septic poisoning, smallpox, snakebite, tuberculosis, and typhoid. > Research suggests that garlic may help protect against heart disease and stroke by lowering blood pressure. It contains allylic sulfides, which may neutralize carcinogens. In fact, garlic has been linked to lower rates of stomach cancer. > The Environmental Nutrition newsletter published evidence from five clinical trials showing that one-half to one clove per day lowered cholesterol levels an average of nine percent in people with

borderline and high cholesterol. > Scientific interest in the healing power of garlic has exploded so much over the last decade that the National Library of Science now lists nearly 150 papers published on garlic's ability to maintain good health! > > In various studies, garlic powder, aged garlic extracts and fresh garlic all have had positive effects in preventing cancer in animals; improving diabetes management; slowing the growth of human cytomegalo-virus (often seen in people with AIDS); preventing fatigue; and relieving stress more effectively than the addictive tranquilizer, Valium! > As little as half a raw clove will boost the body's natural protection against blood clots, which cause heart attacks and strokes. It takes only two raw garlic cloves a day to lower cholesterol levels in

heart patients. > The ingredient that gives garlic its strong smell, a chemical called allicin, is also what makes it such a potent antibiotic. In hundreds of experiments, allicin extract from raw garlic has destroyed the germs that spread such diseases as botulism, tuberculosis, diarrhea, staph, dysentery, and typhoid. > > One scientist reports: Garlic has the broadest spectrum of any anti-microbial substance we know of. It's antibacterial, antifungal, antiparasitic, antiprotozoan and antiviral." Some researchers say that one medium-sized garlic clove has as much antibacterial power as 100,000 units of penicillin. > > Japanese scientists have distilled an antibiotic medication called "kyolic" from raw garlic. Because it was used so commonly as an antibiotic by Russian army medics during World War II, it became

known throughout all Europe as the > Russian "Penicillin" > > An astonishing 500 tons of garlic were trucked into Moscow to combat one influenza epidemic in the 1950s. European doctors still prescribe garlic to ward off colds, pneumonia, whooping cough and a wide array of intestinal disorders. > A natural ingredient in garlic called alliin is changed into the antibiotic substance, allicin, when it is chewed, chopped or crushed. > Western medical experts are now studying reports that the Chinese used high doses of garlic to cure cryptococcal meningitis, a disease that is often fatal. The Chinese doctors way that it works by boosting the body's natural immunity. > In the U.S. several researchers are studying exactly what effect garlic does have on the immune system. In one study, AIDS patients who

ate at least a clove of garlic a day for three months significantly improved their immune functions, which the disease severely damages. > > In some patients, chronic herpes sores were completely eradicated; in others, cancer cells were destroyed. > Animal tests in Japan indicated that fresh garlic might be an effective weapon against a form of breast cancer. Another finding from the same study suggested that garlic was probably a better antioxidant than Vitamin E, one of the top antioxidants known to slow the aging process. > > At the M.D. Anderson Hospital and Tumor Institute in Houston, Texas, investigators looked at sulfur compounds from both garlic and onions and concluded their ingredients blocked the formation of carcinogens that lead to colon cancer. Meanwhile, the National Cancer

Institute has announced that the sulfur in garlic is high on its list of potential natural "chemopreventatives." > A study at Bombay Hospital's Research Center in India, found that those who ate several garlic cloves daily (depending on the size of the person) significantly reduced the risk of potentially deadly blood clots -even in patients who already suffered from coronary disease. > > In even smaller doses, garlic drastically reduced cholesterol levels -on the average from 305 to 218 over a 60-day period. Researchers at Loma Linda University in California achieved equally dramatic results when they tested Japan's garlic extract, kyolic. An ounce a day (approximately eight to nine cloves) reduced dangerous LDL cholesterol from 10 to 50 percent and boosted the production of HDL cholesterol, which the body needs

for good health. > Hypertension is a modern affliction that the people of biblical times probably didn't have to deal with. There is now ample proof that garlic has a near-miraculous ability to lower high blood pressure. The British Medical Journal "The Lancet", recently reported that studies conducted in Eastern European laboratories showed that garlic produces a systolic blood pressure drop of 20 to 30 points and a diastolic drop of 10 to 20 points. That's more than enough to bring even the most severe hypertension to manageable levels without drugs. > > Dr. Eric Block, head of chemistry at State University of New York at Albany, recently extracted a compound from garlic which he named "ajoene". In Spanish, "ajo" is garlic. He found that ajoene prevents blood clots from forming. " As an antithrombotic agent,

ajoene is at least as potent as aspirin," he said. For years medical experts have prescribed limited doses of aspirin to prevent or dissolve dangerous blood clots. Early test also indicate that ajoene has few of the unwanted side effects of anticoagulant drugs. > Many doctors are now going back to ancient folklore and home remedies that call for garlic as a decongestant and an expectorant in the treatment of common colds and chronic bronchitis. > > Like chili peppers and other hot, pungent foods, garlic works by turning on the body's natural "fire-fighting" faucets to cool the heat. This provokes the lungs and bronchial tubes to produce more fluids - which in turn thin the mucus and help flush it out of the body. > While cooking may destroy or reduce the allicin and weaken the garlic's potential, most of its

therapeutic benefits remain. Cooked garlic still lowers blood cholesterol, for example, and works as a decongestant and cough medicine. > Whether in cooked, raw or in extract form, garlic may be one of the most potent natural healing foods we have. The ancient people of the Bible knew that basic fact of life. Some of our scientists are just rediscovering it! > Taken from "Healing Foods of the Bible" By Bernard Ward> > Tabbouleh > 1 cup soup stock 1 cup uncooked bulgur 1/3 cup minced scallions 1/3 cup minced mint 1/3 cup minced parsley 2 peeled and chopped tomatoes ¼ cup lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon organic tamari > Bring the soup stock to a boil in a pan and stir in the bulgur. Cover the pan and remove from heat. Let sit until liquid

is absorbed, about 20 minutes. Fluff the bulgur with a fork. Mix in scallions, mint, parsley and tomatoes while bulgur is still warm so that it absorbs their flavor. Combine lemon juice, oil and tamari and drizzle over the bulgur mix. Toss to mix. Let sit to marinate at least 1 hour before serving. > > Garlic is used in many different ways all over the world-in stuffing, in pasta sauces and even as the main ingredient in various dishes. My favorite ways to use this tasty wonder worker are as a spread and as a dressing. > > Garlic Spread > ¾ cup extra virgin olive oil 7 garlic cloves 1 tablespoon onion powder 2 tablespoons chopped parsley Blend all ingredients until smooth. Bake in oven set on low heat for 15 minutes. Serve as a side dish or spread on bread. > > Garlic-Ginger

Dressing > ½ cup olive oil 2 tablespoons lemon juice 1 tablespoon each tamari and tahini (sesame seed paste) 1 teaspoon grated ginger rhizome 1 clove garlic, minced Combine all ingredients in a blender. Use on vegetable or bean salads and vegetable dishes. > http://www.mothernature.com/Library/Bookshelf/Books/15/129.cfm> Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons. > http://www.arabicnews.com/recipes/Hummus.html>«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§ - PULSE ON WORLD HEALTH CONSPIRACIES! §Subscribe:......... - «¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»Other like groups: MedicalConspiraciesSubscribe: MedicalConspiracies- Post

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purely speculation or someone's opinion. Always consult with a qualified health practitioner before deciding on any course of treatment, especially for serious or life-threatening illnesses.**COPYRIGHT NOTICE**In accordance with Title 17 U.S.C. Section 107,any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving the included information for non-profit research and educational purposes only. http://www.law.cornell.edu/uscode/17/107.shtml

[Guest guest]

Great Post! Thanks. Paul Autrey

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>--

- In , " Raven " <NWRaven wrote:

>

> Garlic: Nature's Antibiotic

> Glorious garlic! It is one of the world's most healing foods. It was

being used both as a favorite food and as a powerful medicine

centuries before Moses led the children of Israel out of Egypt and

into the wilderness. During their forty years in the wilderness,

Moses' followers lamented: " We remember the fish we did eat in Egypt

freely; the cucumbers, and the melons, and the leeks, and the onions

and the garlic. " Numbers 11:5