Garlic is a versatile herb.
It’s classified as a Growth Zone 3 herb, but can be used all day against viruses, bacteria, and fungi.
Garlic in the stomach won’t protect the lungs from the flu, so the trick is to hold it in your mouth all day, and let it “time-release” into the mouth, throat, and lungs.
Holding garlic between the teeth protects against it burning or discoloring the skin.
Garlic is an herb, not a food, and one definition of an herb is “a toxic plant used for its therapeutic effects.”
The same definition applies to a spice and to some “superfoods.”
Stanley Crawford (A Garlic Testament: Seasons on a Small New Mexico Farm, 1992) wrote …
“But what’s the shelf life of a garlic bulb? Three to six months, and six months will badly strain the outer limit. Which means that most of the garlic in most supermarkets from January to July has outrun its shelf life. Most of the garlic in the produce bins or in those little plastic packets from January to July is dying garlic, which is to say garlic that is beginning to rot or mold or else, having completed the process, is drying out.”
By the way, don’t feed viruses or bacteria.
They both especially love iron and the B vitamins.
A few, like Borrelia burgdorferi, thrive on manganese.
Vitamin C plus iron feed viruses and bacteria.
Vitamin C minus iron kills viruses and bacteria.
As a general rule, bacteria thrive in an acidic environment, while viruses thrive in an alkaline one.
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'Garlic Has Been Used By Humans For Over 7,000 Years' have 6 comments
July 19, 2014 @ 3:57 pm atomb
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July 19, 2014 @ 10:51 pm Helen
Dear AtOM,
What would you attribute allergy to garlic to?
Is it something to be concerned about (the person gets so sick that he has to stay in bed every time he ingests garlic) or just to ignore?
What can be done about it?
Love from Sydney Australia
July 20, 2014 @ 10:09 pm atomb
By all means, anyone allergic to garlic (or anything else) should avoid it until they figure out what the problem is.
A food allergy generally resolves by avoiding the food entirely for a minimum of 3 months, or 6 months to be sure.
But other types of longer-lasting allergies exist.
I’m using the term “allergy” very broadly, because many so-called “allergies” are related conditions that are not technically “allergies,” e.g., enzyme deficiencies, etc.
July 15, 2017 @ 8:38 am Lynnie
Atom, regarding your last comment on your post; “As a general rule, bacteria thrive in an acidic environment, while viruses thrive in an alkaline one.”, are you saying that being too alkaline over 7.35 is where viruses thrive? I thought most overgrowth of bacteria, viruses, fungus, etc. couldn’t thrive in an acidic environment. Can you clarify for me, please?
July 15, 2017 @ 3:33 pm Atom
YIKES !!!!! Thank you, Lynnie! I must have been dyslexic the day I wrote that.
The statement should read …
“As a general rule, bacteria thrive in an ALKALINE environment, while viruses thrive in an ACIDIC one.”
There are exceptions to the rule, but not many (that I know of).
Thanks again !!!!! :)
July 15, 2017 @ 3:35 pm Atom
99% of our food is acidic before it enters our mouth to protect against bacterial attack or decomposition.