Garlic; An Antifungal and Medicines

This soup has more than 50 cloves of garlic, onions, thyme and lemon will destroy almost any virus that enters its path including colds, flu and even noro virus.

Garlic is being hailed for its powers to halt viruses in their tracks. (strong formula)

It has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin.

A recent and significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for food borne illness.

When the garlic is crushed, alliin becomes allicin. Research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Research indicates that garlic is also effective against digestive ailments and diarrhea. What’s more, further studies suggest that this common and familiar herb may help prevent the onset of cancers.

‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.

The problem of testing or making this up in some kind of formula is that pharmaceutical companies are not interested in running huge, expensive trials — as they would with promising new drug compounds — because there is nothing in garlic that they can patent, package and sell at a profit.

This soup has lots of sulfur compounds or natural penicillin (anti biotic)

Garlic Soup Recipe

Serves 4

26 garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter (grass fed)

1/2 teaspoon cayenne powder

1/2 cup fresh ginger

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

26 garlic cloves, peeled

1/2 cup coconut milk

3 1/2 cups organic vegetable broth

4 lemon wedges

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

If garlic were found to be a wonder drug, consumers could simply buy it in the supermarket for 30p a bulb or grow their own in the garden.

Nevertheless, garlic has a long and proud tradition as a medicine. The Ancient Egyptians recommended it for 22 ailments. In a papyrus dated 1500 BC, the labourers who built the pyramids ate it to increase their stamina and keep them healthy.

The Ancient Greeks advocated garlic for everything from curing infections, and lung and blood disorders to healing insect bites and even treating leprosy.

HISTORY: The Romans fed it to soldiers and sailors to improve their endurance. Dioscorides, the personal physician to Emperor Nero, wrote a five-volume treatise extolling its virtues.

One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.

More recently, researchers have unearthed evidence to show garlic may help us to stay hale and hearty in a number of ways.

Last June, nutrition scientists at the University of Florida found eating garlic can boost the number of T-cells in the bloodstream. These play a vital role in strengthening our immune systems and fighting viruses.

And pharmacologists at the University of California found that allicin — the active ingredient in garlic that contributes to bad breath — is an infection-killer.

Allicin also makes our blood vessels dilate, improving blood flow and helping to tackle cardiovascular problems such as high cholesterol.

An Australian study of 80 patients published last week in the European Journal of Clinical Nutrition reported that diets high in garlic may reduce high blood pressure.

In 2007, dentists in Brazil found that gargling with garlic water (made by steeping crushed garlic cloves in warm, but not boiling, water) can kill the germs that cause tooth decay and gum disease.

But they hit a snag: the volunteers refused to continue the experiment, complaining that the garlic gargle made them feel sick. Looking at the garlic soup recipe certainly made me feel queasy. Still, it gave me an excuse to use up my ample supply of garlic.

Though last year’s awful weather caused crop failures on my allotment, I enjoyed a bumper harvest of garlic.

Among its many other virtues, garlic kills slugs and snails. Researchers from the University of Newcastle believe it contains oils that may cripple the nervous systems of these slimy creatures.

There are two schools of thought as to the best way of preparing garlic to make the most of its medicinal qualities.

Argentinian investigators found it releases its allicin-type compounds when you bake the cloves, while scientists at South Carolina Medical University believe peeling garlic and letting it sit uncovered for 15 minutes produces the highest levels of compounds to fight infection.

So you can simply peel half of the garlic cloves and roast the other half with the kitchen door tightly closed (to stop the pong permeating throughout the house).

After an hour-and-a-quarter’s industrious soup-making, sprinkle lemon juice over a bowl of steaming, grey gloop and tuck in.

The heady aroma certainly revs up the appetite and the first spoonful does not disappoint. Delicious as it is, however, one large bowl of home-made soup is a more than ample meal.

As for the soup’s cold-preventing powers, only time will tell. Regular bowlfuls may very well keep me free of winter ailments, thanks to the virus-killing compounds they contain.

Or it could just be that my nuclear-strength garlic breath will keep everyone who is infectious far out of sneezing range for months to come.

I use the old macerated garlic, honey and ACV stored in  a mason jar going all the time. I can't seem to buy a good product that doesn't ruin the allicin, Allium sativa. Don't trust the over the counter formulas they may not work as well nor as economically done. My formula works and last a long time.

The recipe can be modified if you don't have all the ingredients. The coconut is a anti fungal and will coat/protect the stomach as will the ginger. Keep ginger on hand for stomach problems.

http://worldtruth.tv/the-one-diet-that-can-cure-most-disease

Why is it Good to Eat Garlic on an Empty Stomach

Many people have found that garlic can actually relieve the symptoms of hypertension. It not only regulates the circulation, it also prevents various heart problems and stimulates the proper function of your liver and bladder.

Garlic is also efficient in treating stomach problems, such as diarrhea. Some people even claim that garlic is an amazing remedy for nerve problems, but only when it is consumed on an empty stomach.

http://worldtruth.tv/see-what-happens-when-you-eat-garlic-on-an-empty-stomach

Scientists have conducted many studies and the results showed that when you consume garlic before you eat or drink anything will only increases its power, making it an extremely strong natural antibiotic. Why is it more effective when you it eat before the breakfast? The bacteria are overexposed, so they can not defend against its power.

Why is it Good to Eat Garlic on an Empty Stomach

Garlic efficient in treating stomach problems, such as diarrhea however some people even claim that garlic is an amazing remedy for nerve problems, but only when it is consumed on an empty stomach.
http://foodbod.wordpress.com/2014/11/20/roasted-tomato-and-garlic-sauce-flavour-overload/; A nice simple recipe with fresh tomatoes

http://naturalcuresnotmedicine.com/garlic-soup-100x-stronger-best-antibiotics-market-2/&;(many many will copy this recipe with variations so - do your own.

Think Again About Stevia

I really have used, a lot of stevia, in all forms. I stopped when I noticed my major lung problem stopped when I didn't have my daily diet drink that Coke came out with. So then I began to look up the side effect. I noticed I needed more calcium, had heart problems and made my asthma worse with attacks at night. I stopper and I'm getting so much better. If you have some of the cautions in this post stop till symptoms are gone. Take more and see if it returns. I won't do that I had sever renal failure.
Leaves of the stevia plant used to make a sugar substitute.

RE: Credit: Stevia plant and powder via Shutterstock (Remember in a bleached powder form it is a chemical, not a natural product anymore.)

         Stevia is perhaps unique among food ingredients because it's most valued for what it doesn't do. It doesn't add calories. Unlike other sugar substitutes, stevia is derived from a plant.
The stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Several stevia species called "candyleaf" are native to New Mexico, Arizona and Texas.

But the prized species, Stevia rebaudiana (Bertoni), grows in Paraguay and Brazil, where people have used leaves from the stevia bush to sweeten food for hundreds of years. In traditional medicine in these regions, stevia also served as a treatment for burns, colic, stomach problems and sometimes as a contraceptive.


Today, stevia is part of the sugar substitute market.
The U.S. Department of Agriculture estimates Americans added more sugar to their diet every year since the 1970s until 2000. When Americans dropped the added sugar, they turned to sugar like extracts. The sugar substitute market was estimated to be worth $10.5 billion in 2012, according an analysis by Markets and Markets research firm.

And the market may be growing. Just 18 percent of U.S. adults used low- or no-calorie sweeteners in 2000. Now, 24 percent of adults and 12 percent of children use the sugar substitutes, according to a 2012 review in the American Journal of Clinical Nutrition. [9 Snack Foods: Healthy or Not?]
Does stevia work?
Stevia has no calories, but it is 200 times sweeter than sugar in the same concentration. Other studies suggest stevia might have extra health benefits.
"Available research is promising for the use of stevia in hypertension," said Catherine Ulbricht, senior pharmacist at Massachusetts General Hospital in Boston and co-founder of Natural Standard Research Collaboration, which reviews evidence on herbs and supplements. Ulbricht said Natural Standard gave stevia a "grade B for efficacy" in lowering blood pressure. Other studies suggest stevia could benefit people with Type 2 diabetes, but Ulbricht says more research is needed.
A no-calorie source of sweetness is an obvious diet solution in theory. But a few studies show that replacing sugar with artificial or low-calorie sweeteners may not ultimately lead to weight loss in real life.
A 2004 study in rats found low-calorie sweeteners led the animals to overeat, possibly because of a mismatch between the perceived sweetness and the expected calories from sugar, according to the paper in the International Journal of Obesity and Related Metabolic Disorders.


The author of that study later argued that people who use artificial sweeteners may suffer health problems associated with excess sugar, including metabolic syndrome, which can be a precursor to diabetes.
"A number of studies suggest people who regularly consume ASB [artificially sweetened beverages] are at increased risk compared with those that do not consume ASB," Dr. Susan E. Swithers said in a 2013 opinion letter in the journal Trends in Endocrinology and Metabolism.
Yet there is also evidence that stevia does nothing to change eating habits or hurt metabolism in the short term. A 2010 study in the journal Appetite tested several artificial sweeteners against sugar and each other in 19 lean people and 12 obese people.
The study found people did not overeat after consuming a meal made with stevia instead of sugar. Their blood sugar was lower after a meal made with stevia than after eating a meal with sugar, and eating food with stevia resulted in lower insulin levels than eating either sucrose and aspartame.

Is stevia safe?

Can cause cramp too

The question of whether stevia is safe to consume largely depends on what someone means by "stevia." The U.S. Food and Drug Administration has not approved stevia leaves or "crude stevia extracts" for use as food additives. Studies on stevia in those forms raise concerns about the control of blood sugar and effects on the reproductive, cardiovascular, and renal systems, the FDA warns.
However, the FDA has allowed companies to use an isolated chemical from stevia as food additive, calling the chemical "generally recognized as safe." Now, products such as Truvia and others have the legal go-ahead to use Rebaudioside A, which is also found in stevia, in their no-calorie sweeteners. (now white, bleach and is a chemical- never use bTruvia )
But there are some health concerns surrounding the stevia plant. Stevia may cause low blood pressure, which would be of concern to some taking blood pressure medications.
"Caution is advised when using medications that may also lower blood sugar. People taking insulin or drugs for diabetes by mouth should be monitored closely by a qualified health care professional, including a pharmacist," Ulbricht said.
Stevia may also interact with anti-fungals, anti-inflammatories, anti-microbials, anti-cancer drugs, anti-virals, appetite suppressants, calcium channel blockers, cholesterol-lowering drugs, drugs that increase urination, fertility agents and other medications, Ulbricht said. People should talk with their doctor before deciding to take stevia in large amounts, she said.