The Anti-Viral Effects Of Garlic
Garlic has been used for thousands of years in folk medicine. In fact, when the bubonic plague was at its strongest in Europe, the people responsible for carrying the bodies would chew on garlic throughout the day, and many of them survived. It has recently been discovered that garlic contains a powerful anti-microbial/anti-viral/anti-fungal agent called Allicin.
Studies have shown that ingesting garlic within two days of experiencing flu-like symptoms will greatly decrease the amount of time one is sick, and in many instances the flu will subside within 24 hours of ingesting several doses of garlic. Allicin is only contained in raw garlic and it loses its potency when cooked. Also, the garlic must be thoroughly minced or chewed to release the allicin into your body in a way that it can be absorbed.
Research has also been done that proves garlic’s efficacy as an antibiotic. It is just as powerful as Penicillin, even killing staff-causing bacteria in only 2 hours in a culture, compared to 8 hours with Penicillin. For the greatest effect, garlic should be taken thoroughly minced and then chewed, followed by a full glass of water. Make sure you do not take the garlic on an empty stomach, because garlic can irritate your digestive tract if used incorrectly. Some people have trouble digesting garlic, so you should be cautious when beginning your garlic regimen. Start with a small amount at first and see how your body handles it. If used correctly, garlic can be a life saving antibiotic, as it was when used in World War II for wounded soldiers.
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