GARLIC


In his book Healing Foods (p 201), Michael Murray, ND quotes a poem from the 17th century:


"Garlic then have power to save from death

Bear with it though it maketh unsavory breath,

And scorn not garlic like some that think

It only maketh men wind and drink and stink."


Garlic is famous for its healing powers. It is used traditionally for cancer prevention, diabetes, high blood pressure, high cholesterol and infection. It is rich in antioxidants and many minerals and vitamins and, mainly because of the volatile compound allicin, has some direct anti-yeast and ant-bacterial properties. It also stimulates the natural killer cells of the immune system.


The more smelly and volatile, the more poweful the garlic. Fresh garlic is consequently more potent than cooked. One way to get a lot of fresh garlic into your diet is by eating tzatziki. Smash garlic with a garlic press and add it to taste to plain yogurt. Season with salt and pepper. You can also add sliced cucumbers. Tzatziki is particularly tasty when used as a condiment with rice and curry. Try using it to replace ketchup.


For the legion of mercury-toxic folk, Andy Cutler points out that garlic is usually high in copper and some people need to keep that in mind. Also, that the antioxidants in garlic are sulfur antioxidants and should be avoided by people with thiol sensitivities. Remember though, that many toxic people are not reactive to thiols and many others actually need more in their diet to feel well. These lucky individuals can double down on garlic.