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Garlic !!!

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Bob Beck is a physicist, holding a Ph.D in physics from the University of Southern California. He also was previously a Professor at the University of California. He says:


"For example, if you have garlic in your system, a little bit of it is tolerable. But garlic has sulfonhydroxyl in it, which is a deadly poison. Gangsters and soldiers used to rub their bullets with it before they fired, so if you were nicked, it would kill you. Organic gardeners use garlic now that they can't get DDT. It kills everything. Garlic also kills lots of brain cells, which causes desynchronisation of the left and right brain hemispheres. Pilots are not permitted to ingest garlic before their flights because it slows down their reaction times. Do not touch garlic! It is not a health food."


Ivar Verploegh

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We should trust God's word even if we don't completely understand why he tells us to abstain from certain things. As devotees we shouldn't wait for "scientific proof" cos God's words are enough.

This should be a slap in the face for those scientists/doctors who claimed that garlic was beneficial for our health.

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There are many scriptures that tells us not to eat garlic:-


palandu lasunam sigrum alambum grjanam palam

bhunkte yo vai naro brahman vratam candrayanam caret


(Padma Purana, Brahma Khanda 19.10, spoken by Suta Gosvami)


O sages, one who eats garlic, onions, sigrum (a kind of plant), turnips, bottle gourd and meat, that person should observe a candrayana fast.




vrntakam jalisakam kusumbha smantakam tatha

palandu lasunam suklam niryasan caiva varjayet

grjanam kinsukan caiva kukundanca tathaiva ca

udumbaram alavun ca jagdhva patati vai dvijah


(Hari Bhakti Vilasa 8.158,159, from Kurma Purana)


One should not eat eggplant, banana leaves, sunflower leaves and asmantaka leaves, onions, garlic. One should not eat sour gruel (a thin watery pouriage) or the juice of the tree. One should also give up turnips and beetroots, carrots, kinsuka, forest figs, and white pumpkin. If the twice born persons eat these things, they all become fallen.




5.5. Garlic, leeks and onions, mushrooms and (all plants), springing from impure (substances), are unfit to be eaten by twice-born men.


5.19. A twice-born man who knowingly eats mushrooms, a village-pig, garlic, a village-cock, onions, or leeks, will become an outcast.



By the way, can anyone explain to me what twice-born means.

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Found on the web. Also from Bob Beck. I would like to hear from some other sources. Very disturbing as I just bought a small bag. /images/graemlins/smile.gif




The reason garlic is so toxic, the sulphone hydroxyl ion penetrates the blood-brain barrier, just like DMSO, and is a specific poison for higher-life forms and brain cells. We discovered this, much to our horror, when I (Bob Beck, DSc) was the world's largest manufacturer of ethical EEG feedback equipment.


We'd have people come back from lunch that looked clinically dead on an encephalograph, which we used to calibrate their progress. "Well, what happened?Well, I went to an Italian restaurant and there was some garlic in my salad dressing!" So we had them sign things that they wouldn't touch garlic before classes or we were wasting their time, their money and my time.


I guess some of you who are pilots or have been in flight tests...I was in flight test engineering in Doc Hallan's group in the 1950's. The flight surgeon would come around every month and remind all of us: "Don't you dare touch any garlic 72 hours before you fly one of our airplanes, because it'll double or triple your reaction time. You're three times slower than you would be if you'd not had a few drops of garlic."


Well, we didn't know why for 20 years later, until I owned the Alpha-Metrics Corporation. We were building biofeed-back equipment and found out that garlic usually desynchronises your brain waves.


So I funded a study at Stanford and, sure enough, they found that it's a poison. You can rub a clove of garlic on your foot - a you can smell it shortly later on your wrists. So it penetrates the body. This is why DMSO smells a lot like garlic: that sulphone hydroxyl ion penetrates all the barriers including the corpus callosum in the brain.


Any of you who are organic gardeners know that if you don't want to use DDT, garlic will kill anything in the way of insects.


Now, most people have heard most of their lives garlic is good for you, and we put those people in the same class of ignorance as the mothers who at the turn of the century would buy morphine sulphate in the drugstore and give it to their babies to put'em to sleep.


If you have any patients who have low-grade headaches or attention deficit disorder, they can't quite focus on the computer in the after-noon, just do an experiment - you owe it to yourselves. Take these people off garlic and see how much better they get, very very shortly. And then let them eat a little garlic after about three weeks. They'll say "My God, I had no idea that this was the cause of our problems." And this includes the de-skunked garlic's, Kyolic, some of the other products.


Very unpopular, but I've got to tell you the truth.


Source: From a lecture by Dr. Robert C Beck, DSc, given at the Whole Life Expo, Seattle, WA, USA, in March 1996, Nexus Magazine.


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i did some poking around on the web looking for

other sources to back up these claims.


what i found is that i could not find a single

source other then this beck guy(deceased)

and the people selling his electro medicine kits and

related products that have this opinon.



other then that if you do a google or dogpile search

on garlic and health or ayurveda and garlic

you will spend a lifetime reading the claims

saying garlic is the best medicine on the planet.


so we have two opinions here,one by a person who was not

a doctor(not in health,in physics) and claimed to have discovered a miracle cure,

versus the entire medical field both traditional herbal

and modern.


you choose.

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If it were true what Dr.(?) Beck has said about garlic, then the few remaining Italians (and many Hindus as well) would be on life support in the critical care units of hospitals. /images/graemlins/smile.gif

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Anything in Excess becomes a poison.

Moderation is the best principle.


Even abstinance or continece is bad, so is too much of the three lettered word.


The physist might have a point. But perhaps he has to explain the cause and effect under controlled circumstances.


Doctors might not understand or pinpoint the specific cause and effects and may not have the systems thinking as a physist or a scientist does.

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Garlic is said to stimulate sexual urge.So we have been advised to refrain from it.But Ayurvedic Doctors know its inherent Medicinal values.Its good for the Heart.It is said to have 'anti blood-clogging" characteristcs(What's the medical term for it?Anticogulant?).So they used to presribe a pill for a day .Why dont you log on to www.himalayandrugs.com for more info?

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from The Complete Garlic Handbook by Peter Josling


"Garlic is the only antibiotic that can actually kill infecting bacteria and at the same time protect the body from the poisons that are causing the infection. It is known that the most sensitive bacterium to garlic is the deadly Bacillus anthracis which produces the poison anthrax. Even the forefather of antibiotic medicine Louis Pasteur acknowledged garlic to be as effective as penicillin and late studies showed similar activity to a more modern antibiotic, chloramphenicol. Even the blood of garlic eaters can kill bacteria and it is also reported that the vapour from freshly cut garlic can kill bacteria at a distance of 20 cms!! Another once common, and apparently returning disease, tuberculosis was treated with garlic very successfully as the invading organism Mycobacterium tuberculosis is sensitive to several of the sulphur components found in garlic."



CHICAGO (UPI) - Microbiology researchers said Wednesday the active ingredient in garlic combats two of the nastiest antibiotic resistant microbes faced by doctors and patients.


The ingredient, a substance know as allicin, has been found effective in killing off methicillin-resistant Staphylococcus aureus -- a microbe that has been especially troubling in skin and soft tissue wounds -- and in inhibiting growth of vancomycin-resistant enterococci, an intestinal bacteria that causes considerable illness and deaths in hospital settings.


"Allicin simply blows enormous holes through MRSA,' said Ronald Cutler, senior lecturer in microbiology at the University of East London, England. He has formulated allicin into skin products such as creams and soaps and has achieved success in destroying the microbes in laboratory tests.


He said he also tested the cream on healthy volunteers -- including himself -- and "we have found absolutely no adverse reactions."


Cutler, and his commercial venture Allicin International Ltd., are beginning human testing with the allicin cream on patients with stubborn skin infections caused by MRSA.


"What happens in a test tube may not occur when it is used in humans," cautioned Dr. Jaya Prakash, chairperson of the department of pathology, microbiology and public health at National University of Health Sciences, Lombard, Ill.


Prakash is experimenting with allicin in thwarting VRE.


"We have shown that we can inhibit the growth of these bacteria with allicin. Some of the isolates are more stubborn than others," she said, but at 150 micrograms of allicin the bacteria cannot proliferate.


She said humans can ingest about 25 grams a day of garlic without ill effects, and that much garlic contains about 15 milligrams of allicin -- about 100 times more than what she used to control VRE.


Methicillin and vancomycin both are powerful antibiotics that for many years were considered among the last medical defenses against vicious microbes such as S. aureus. In recent years, however, both S. aureus and enterococci have developed mutations that allow the bugs to escape the killing power of these antibiotics. Both organisms are multi-drug resistant.


The studies were presented at the annual Interscience Conference on Antimicrobial Agents and Chemotherapy, a meeting sponsored by the American Society of Microbiology in Chicago.


In Prakash's study, allicin was tested against two normal strains of Enterococci fecalis and 24 vancomycin-resistant strains of E. fecalis. The allicin concentrations stopped growth of the microbes within four hours.


Cutler said concentrations of allicin at levels of 32 parts per million in a liquid or cream formulation were sufficient to inhibit MRSA. The cream he tested on himself contained 500 parts per million of allicin.


Prakash said that before calling the substance "Allicin Wonderdrug" a lot of clinical testing still must be accomplished.




"Herb-watchers are particularly excited by what the research has to say about garlic's antibiotic potential. One reason for this is that some pathogenic bacteria are becoming resistant to widely used prescription antibiotics, which are either naturally occurring or synthetically derived. Their strength was that they were developed to attack specific kinds of harmful bacteria. But some bacteria have developed their own ways of resisting attack, so the quest for more naturally occurring, less specifically targeted antibiotics has ensued.


Garlic is emerging as a clear alternative to prescription antibiotics. Research outlines its potential to create an inhospitable environment to a wide range of microorganisms, including at least eight types of antibiotic-resistant bacteria and some fungi, such as Candida, the microbe that causes yeast infections, according to information provided by the nonprofit Herb Research Foundation in Boulder, Colorado. Specifically, garlic extract surpassed penicillin, ampicillin, doxycycline, streptomycin, and cephalexin in fighting eight of nine strains of Staphylococcus, Escherichia, and Proteus, according to the foundation. Moreover, like the herb echinacea, garlic may possess the ability to enhance immune function, making the body more resistant to infection, some research shows."




by Carmia Borek, Ph.D.


Enhanced immune functions

The immune system consists of many types of cells and protective substances that fight infections, the common cold and help battle life threatening diseases, such as cancer. A strong immune system can defend against bacteria, viruses and fungal diseases. When immunity is severely damaged, as in the case of AIDS, the body cannot fight off invading infectious organisms. Immunity can be compromised by many factors, by a poor diet, stress, environmental pollution, disease and aging. Fortunately, science has identified dietary substances that help stimulate the immune system, and garlic is among them.


Human studies confirm immune stimulation by garlic. Subjects receiving aged garlic extract at 1800 mg a day for three weeks showed a 155.5% increase in natural killer immune cell activity that kills invaders and cancer cells. Other subjects receiving large amounts of fresh garlic of 35g a day, equivalent to 10 cloves, showed an increase of 139.9%. In six weeks, patients with AIDS receiving aged garlic extract showed an enhancement of natural killer cells from a seriously low level to a normal level.


In another human study, subjects were given garlic powder for three months. Blood samples tested for white cell activity, showed an increased capacity of the immune cells to engulf the E. coli bacteria. Garlic and garlic preparations increase the activity of immune cells, including macrophages, that kill infectious invaders.


Recent studies show that garlic powdered extract contains substances that kill Heliobacter pylori, a virulent organism that grows in the stomach and is thought to be associated with stomach ulcers and stomach cancer. Since 122 patients out of 145 people infected with H. pylori showed resistance to antibiotic treatment, treatment with garlic supplementation may be an essential approach.


Anti-cancer effects

Normal cells become malignant through stages, in a complex process that takes many years, thus enhancing cancer risk with age. Mutations in DNA by free radicals or by binding of chemical carcinogens trigger a loss in growth regulation, causing cells to replicate in an uncontrolled way and result in a cancer.


The anti-cancer effects of garlic have been recognized since ancient times, mostly in the form of therapeutic effects. New scientific methods enable us to confirm that garlic helps prevent cancer and stop cancer cell growth.


Epidemiological studies

The anti-cancer effects of garlic-rich diets have been shown in over 12 epidemiological studies in China, Italy and the United States. Diets high in garlic lowered the risk of stomach and colon cancer. Among the earliest documented evidence were studies in China that showed a marked decrease in stomach cancer in residents of the Gangshang province whose daily consumption was 20 grams or more. Cancer rate was thirteen times lower compared to people in another province who consumed 1gram a day. Studies in Italy showed a 50% reduction in stomach cancer in people who's daily diet was high in vegetables and contained large amounts of garlic. The protective effects of garlic against colon cancer were shown in a striking finding in the Iowa Womens' study, in which 41.837 women, aged 55-69, ate one or more servings of garlic a week, over five years. Garlic eaters showed a 35% lower risk of colon cancer, compared with women on diets that did not include garlic.


Experimental studies

The antioxidant effects that prevent DNA damage and cancer-causing mutations are essential to the cancer preventive effects of garlic and its components. In addition, aged garlic extract, and lipid soluble organo-sulfur compounds that are also found in garlic powder, prevent the binding of DNA and chemical carcinogens. They also increase the disposal of the carcinogens in animals, ridding the body of the cancer causing agents.


Other animal studies show that aged garlic extract protects against early and late stages of cancer development in the colon, mammary glands, skin, stomach and esophagus. Among the compounds in the garlic extract showing prevention of tumor promotion is allixin, a flavonoid that also prevents the formation of prostaglandins, hormone-like substances that are active in enhancing inflammation, platelet aggregation and tumor growth.


Cancer therapy

In ancient times, garlic was used to treat cancer of the uterus. Experimental studies with human cells in culture support garlic action in blocking tumor growth. Work at Sloan Kettering Memorial Medical Center showed that the water soluble S-allyl cysteine and S-allyl mercaptocysteine, which are high in aged garlic extract, stop the growth of human prostate cancer and breast cancer cells in culture. Other recent studies at Pennsylvania State University showed that the oil soluble diallyl sulfide prevented the growth of human colon cancer cells. These studies offer hope for adjuvant therapy with garlic compounds.


Preventing heart and liver toxicity in cancer therapy

Cardiotoxicity and liver toxicity caused by anti-cancer agents that produce free radicals is a concern in cancer therapy. Doxorubicin, which is used in treating breast cancer, ovarian carcinoma and other tumors, damages the heart muscle and leads to heart failure. Methotrexate and 5-fluorouracilused, which are used in treating a variety of cancers, produce liver toxicity. Aged garlic extract and the organosulfur compounds polysulfides protect mice and heart cells in vitro from Doxorubicin toxicity and liver cells against the toxic effects of methotraxate and 5-fluorouracil. These protective effects of the garlic supplement may have applications in the clinic, reducing the risk of toxicity in patients receiving anti-cancer treatment.


Anti-aging, cognitive function enhancement and life extension

The history of garlic tells us of its uses to promote well being. Recent studies on mice show that garlic may have important effects on brain function and in increasing life span. The research showed that aged garlic extract and its key sulfur compound, S-allyl cysteine, enhanced learning ability in mice that are genetically prone to early aging. Nerve cells exposed to these compounds showed an unusual ability to grow and branch, which may be associated with the enhanced memory function by the garlic compounds. Aged garlic extract prevented degeneration in the frontal lobe of the brain, improved memory retention and extended the life span of the animals.



Garlic contains a wide range of substances, including antioxidants, which are enhanced by aging garlic extract and act together to help prevent atherosclerosis, heart disease, stroke, cancer and aging, as well as boost immunity and help increase memory and life span. Garlic and garlic supplements as well as garlic components, notably stable organo-sulfur compounds, have been shown to influence cancer by several mechanisms. It prevents mutations and the binding of carcinogens to DNA, increases the destruction of carcinogens by producing enzymes that do the job, prevents later stages in cancer, enhances immunity and stops the growth for some human cancer cells. Garlic antioxidants are highest in the aged garlic supplement compared to fresh garlic and other commercial preparations. The antioxidants protect against toxic effects of free radicals from radiation, including sunlight, environmental pollutants and some anti-cancer drugs, and help fight cancer, heart disease, loss of memory and aging.




vampires and garlic.


in the middle ages during the many plagues that killed millions many

people in eastern europe blamed vampires, i kid you not,

it was noticed that those who were known garlic eaters did not get sick,

this is where the garlic anti vampire lore started.





one more thing,don't use manufactured products like extracts,pills,etc.


allicin(the antibiotic formed in garlic) is very unstable and once it is formed by the garlic juices combining

it deteriorates within 4 hours and loses its potency,all products selling

extracts etc. are scams,unless they freeze dry the garlic at extremely low temps, surveys of these products have shown almost none have potency,use only raw unheated garlic.



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immediately after reading this quite disturbing message about garlic i spoke with four flight instructors and they all assured me that garlic in no way is prohibitted for pilots.None of them had ever even heard about such prohibition and one of them even thought that i was making this whole thing up.On the internet i could not find anything either.nevertheless,if someone has evidence based material that can convince me that indeed there is a risk in eating garlic,i'd like to see it.

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