Garlic, the Lowdown
By Don Bennett, DAS
NOTE: This is not a negative
article (about garlic). It is a positive article (about optimal health).
Clarence Stern refers to "the old preventive and
healing methods" such as garlic, and mentions that they have no [negative]
side effects. The "no negative effects" turns out to be incorrect.
Mentioned in his article are such "remedies"
* Chewing on ginger root to deal with headaches,
dizziness, and digestive distress
* Eating garlic to help prevent brain cancer
and kill viruses and bacteria
* Saffron for mild depression
* Oatmeal applied to the skin for eczema or
dry itchy skin
* Diluted sea water to soothe a cough
So just making the headache go away, or bringing down high
cholesterol isn't dealing with the root cause, which remains, and will likely
manifest in other ways, and since the underlying problem is being allowed
to continue, in other more serious ways.
|Yes, these things have been around for
a long time, but they fall into the category of a "remedy paradigm".
Headaches, dizziness, and digestive distress are not the result of
a ginger root deficiency, and alleviating symptoms of an underlying
problem is not the same as dealing with the cause of the underlying
problem. The reason remedies came into existence was because they
made people feel better, and because the process of an underlying
problem creating symptoms (or rather the body creating conditions
to deal with the underlying problem that manifest in those symptoms)
was unknown; it made sense that if you took something that made the
headache go away, you cured yourself of the headache... it wasn't
evident that the headache was a byproduct of something else.
As far as garlic is concerned, yes, it has antibiotic
properties; it can kill bacteria. But is it a good thing if it kills good
bacteria? Garlic's antibiotic properties cannot differentiate between
good and bad bacteria because garlic's antibiotic properties works directly
on bacteria. Provided it has what it needs to do the job, the body of
a reasonably healthy person can deal with incoming "bad" bacteria,
and can prevent the bad bacteria that is always present in our body from
growing in number to the point where it becomes problematic, and it does
this without any negative side effects (and without harming "good"
bacteria). But when we get involved in the business of healing
(which is the body's purview), we invariably turn to palliative measures,
the results of which are mistaken for healing. Make no mistake about it,
only the body is capable of healing, and if it has enough iodine and sulphur,
it doesn't need garlic's help dealing with bad bacteria (these natural
nutrients that should be in our food but aren't in
sufficient quantities enable the body to have antibacterial, antiviral,
antifungal, antimicrobial, and antiparasitic abilities). Info on iodine
and sulphur appear at the end of this article.
But what if a person is so unhealthy that their own body
can't mount an adequate defense against invading bacteria to the point
where they will die? Then, yes, turning to garlic, or more appropriately,
to the more potent pharmaceutical antibiotics, would be a prudent thing
to do, and after their life is saved they can deal with the negative effects
of the antibiotic (although most people don't because they aren't aware
of them). But for a healthy person to eat garlic as a part of their diet
is no different than a healthy person taking prescription antibiotics
when they don't need them. And if a healthy person comes down with a bacteriological
infection, their body should be perfectly capable of dealing with the
foreign invader if the person respects their body's wishes
and gives their body what it needs to heal (like iodine and sulphur).
This can include bed-rest (but some people insist on going to work), and
fasting, because the body stops hunger (but some people continue to eat
anyway even when not truly hungry).
To say that I need to consume something special when I'm
sick to make me well, but I don't need to consume it when I'm well to
keep me well is the very definition of "remedy", and these usually
deal with symptoms and not with the cause of those symptoms.
Here's a quote from a book called "The Healing Power
"Healing traditions have recognized garlic as
a natural 'wonder drug' for thousands of years. Now medical research
indicates garlic may prevent and even reverse high blood pressure,
heart disease, and cancer, as well as a host of other serious health
problems. In fact, a recent head-to-head comparison proved garlic
just as effective as the leading cholesterol-reducing drug in lowering
cholesterol levels. This book describes exactly how to use garlic
as a versatile, powerful, and effective medicine for a tremendous
variety of common illnesses."
Notice that garlic's so-called benefit is attributed to
a pharmacological effect. Indeed, many drugs are derived from natural
substances, but they don't play natural roles in the body. In Health Creation
we learn that a nutritive effect is beneficial but a pharmacological effect
is not because it addresses the symptoms of a condition.
And the beneficial nutrients that are ascribed to garlic
can be obtained from foods that have none
of garlic's adverse effects (if the foods are uncooked and if they aren't
nutritionally sub-par, which many are). And unlike garlic, these foods
|What is our natural defense
against bad bacteria, harmful pathogens, parasites, and bad microbes?
Our immune system, which is made up of many glands and organs. And
they all need sufficient amounts of all the nutrients they require
to function optimally, i.e., so that you can have an optimally functioning
immune system. And the most important of these nutrients is iodine.
Why is it the most important? Because it's been said
that the most important nutrient is the one you're most lacking in.
And that's iodine, hands down (99+% of the people I've tested have
been low). And iodine, when used by the body, plays
antibacterial, antiviral, antifungal, antimicrobial, anticarcinogenic,
and antiparasitic roles. And unlike a pharma-based antibiotic or garlic
that does not differentiate between bad and good bacteria,
your body does. So "whole body tissue sufficiency"
of iodine is better than garlic, and that's putting it mildly.
choice when I was a child tetracycline can
no longer be used effectively. Why? The animal food industry also used tetracycline
to deal with the infections that cattle and chickens got, then we ate those
animals, in effect dosing ourselves with that antibiotic when we were well.
Then when we got sick, that antibiotic wouldn't work anymore, so new antibiotics
had to be invented. So in light of this, consuming garlic on a regular basis
doesn't sound like a good idea.
|And no discussion of antibiotic
effects would be complete without mentioning "acquired resistance".
About a century ago, prostitutes had the bright idea that they'd take
an antibiotic as a preventative measure against getting an STD. After
all, it seemed to make sense: When they got an STD, an antibiotic
was prescribed, so taking one before they got infected
would prevent the infection, right? Wrong. What happened was that
after a while, the antibiotic had no effect on the STD anymore; the
pathogen involved became resistant to the antibiotic. This is the
reason that the antibiotic of
Another interesting side effect of garlic: Garlic is toxic
to brain cells; garlic's sulphone hydroxyl ion penetrates the blood brain
barrier. This was discovered by accident by someone who was calibrating
EEG biofeedback equipment. When some of the subjects came back from lunch,
they looked clinically "in bad shape" on the electroencephalograph
(a device that measures brain waves), which was used in the calibration
process. This was traced to the garlic that was heavily consumed at an
Italian restaurant that these particular folks had gone to. The same food
without the garlic had no such effect (more on this point in a moment)
Garlic is also used as a very effective natural pest control
in gardening. And if something can act like a powerful pesticide, well,
I personally don't want to put anything in my body that has the suffix
"cide" associated with it. This is one reason I don't eat foods
that are grown using pesticides.
221 to 237. Later, the same volunteers received the same
amount of butter along with the juice of 50 grams of garlic. This time the
cholesterol levels, instead of rising, went down from 228 to 212 in three
hours. Let's examine why. The cholesterol levels in the blood would naturally
rise after a high fat animal food meal. But this is where the cholesterol
should be after the meal in the blood. When the volunteers
were given garlic with the butter, blood cholesterol levels were reduced.
Where did the fat go? Did it disappear? No, it is still in the body, but
it is now in the tissues instead of the blood, and therefore blood cholesterol
levels will be lower. Allicin a substance in garlic makes
the cells and tissues more permeable, and substances can then enter that
would not ordinarily enter.
|Garlic also interferes with the synthesis,
or breakdown, of lipids (fats) in your liver. This is why the cholesterol
level of those ingesting garlic over a period of time is lower. However,
the body synthesizes cholesterol in the liver for a reason, and it
is needed for certain cellular functions (like for making vitamin
D). Paavo Airola describes one experiment where one-fourth pound of
butter at one time was given to five healthy volunteers. Three hours
after the volunteers had eaten the butter, their cholesterol levels
had risen from an average of
Another way to look at this is this: Just because a statin drug
lowers cholesterol, doesn't mean that the health-damaging effects from
the diet that contained the cholesterol are also lowered, which is why
people on statin drugs still get heart attacks and Coronary Artery Disease
(it actually states on the drug's package insert that the drug has not
been shown to reduce heart attacks and CAD, and that print is teeny tiny
for a reason, and it's not to save paper). Again, dealing with a symptom
is not the same as dealing with the cause of the symptom.
Then there's this from an air force pilot...
"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 garlic."
And regarding Attention Deficit Disorder (ADD)...
"Well, we didn't know why until 20 years later,
until I owned the Alpha Metrics Corporation. We were building biofeedback
equipment and noticed that garlic seemed to desynchronize brain waves.
So I funded a study at Stanford and, sure enough, they found that
it does have this effect; the sulphone hydroxyl ion penetrates all
the brain barriers including the corpus callosum. If you have any
patients who have low-grade headaches or attention deficit [disorder],
if they can't quite focus on the computer in the afternoon, just do
an experiment you owe it to yourselves. Take those people off
all garlic and see how much better they get. And then let them eat
some 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 products like Kyolic."
Here's another interesting tidbit...
"The Taoists realized thousands of years ago
that plants of the alliaceous family were detrimental to humans. They
labeled this group of plants onions, garlic, leeks, chives,
and spring onions the 'five spicy-scented plants.' They noticed
that onions are especially harmful to the lungs, garlic to the heart,
leeks to the spleen, chives to the liver, and spring onions to the
kidneys. Hindus also avoid this group, which they have called the
'five pungent plants.' As well as producing offensive breath and body
odor, these plants can induce varying levels of aggravation, agitation,
anxiety, and aggression. Thus these irritating substances are harmful
physically, emotionally, mentally, and spiritually."
There will always be those who contend that garlic has
no negative health effects, only positive ones. And some people who recognize
garlic's negative effects will say that garlic's positive effects outweigh
the negative ones. For some folks it simply comes down to what they want
to believe, and I am no exception to this, but what I want
to believe is the truth, not what I'd prefer to believe,
not what sounds good, or what others would like
me to believe. And this is why I strive to seek the truth, even though
"the heavens may fall".
So when you see statements such as, "We can easily
say that garlic is one of the healthiest foods on the planet. Its
loaded with healthy nutrients and it can provide many health benefits.
This is why you should consume garlic every day" you should take
these types of statements with a grain of healthy skepticism because if
they are not balanced, taking all things into consideration, they may
not be in your best interests health-wise.
Bottom line: If you're wondering if something is health-enhancing,
put it to the test... the Nature test: Can you make a meal
of it, as it appears in Nature, with no processing or cooking, and is
it delicious (assuming your taste buds are functioning properly)? If the
answer is 'no', the item must be looked at with suspicion regardless of
how much "positive" information there is for it. Just because
the vast majority of people "know" that dairy products are good
for us, doesn't mean that this is so; in fact, and in reality, it isn't
so. And that brings up one of my favorite sayings:
"What can do
you the most harm, is what you know, that just ain't so."
Garlic is Not a Health Food
by Robert Beck
I have said over and over not to take any medicines! For
example, 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 damages 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
you don't eat any durian (good source of sulphur), and you don't want
your sulphur to come from goitrogenic foods like broccoli,
cabbage, and kale (bad for thyroid), take a sulphur
(And no, this is not an affiliate link)
Feedback on my article
I've received a lot of positive feedback on this
article from people who see themselves as being on the road to optimal
health, and therefore welcome health improvement information. And
I've also received negative comments saying things like, "I
love garlic, and will continue to eat it" ... "garlic
is a natural antibiotic" ... "garlic kills cancer cells".
I do realize that there is a good deal of pro-garlic info out there,
but that doesn't mean that it's balanced info, or that it's even
correct info. There was one article that spoke about all the natural
antibiotics, including garlic, but failed to mention the most natural
one iodine (which was actually used by medical doctors 90
years ago in the US before the fledgling pharmaceutical industry
became "Big Pharma").
I want to be clear: I'm not saying that garlic doesn't
kill cancer cells or that it doesn't have antibiotic properties,
but unlike the natural mechanisms the body has for doing those things
which have zero detrimental effects on the body, garlic
also has negative effects and is "taken" as you would
a pharma-based drug, and garlic works in a very similar way (lots
of pharmaceuticals are based on plants). The reason garlic is known
as a "natural" antibiotic is because it is a plant that
grows from soil, and pharma-based antibiotics are made in a lab.
But this does not mean that garlic when performing its positive
traits has no negative traits. Only the body has no negative
effects when autolyzing cancer cells or destroying "bad"
And I've also heard from those who say that when
they first tried garlic, it didn't make them feel bad or have any
ill effects, and what people need to do is to gauge how their individual
bodies react to it instead of thinking it's a black and white situation.
The problem with gauging how good or bad something is by how the
body responds to it is that this does not work 100% of the time.
The classic example is people consuming things that are carcinogenic,
and they feel fine initially and for many decades, until they start
not feeling fine and get a diagnosis of cancer. But the cancer didn't
start forming a few days before they started not feeling fine. Point
being: When dealing with things that are not natural parts of our
diet, it's not really possible to gauge the total, long-term effect
of something someone ingests merely by how it makes them feel in
the near-term. That's why some diseases are labeled "degenerative".
So all I'm saying is that for optimal health,
we should strive to get the beneficial effects that something has
in a way that has no detrimental effects. This is why I focus on
empowering the body's immune system to be able to do the job it's
designed to do instead of turning to remedies like garlic. That's
why I said, "bad, fair, good, better, best" in my promotional
posts for this article, to remind people about this spectrum. So
if someone is fine with "good", then garlic is fine, but
if they want "best", there are healthier alternatives
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