Hippocrates’ Favorite Cure-All from Cancer to Colds
I truly believe that Nature provides most of the medicine we’ll ever need.
Our ancestors understood this for thousands of years.
Then Big Pharma came along, and we bought into the lie that what they cooked up in a lab and sold to the highest bidder was somehow superior to what Mother Nature provides for free.
One of the BEST of these remedies is one that Hippocrates (the Father of Medicine) prescribed for everything from respiratory infections and parasites to poor digestion and fatigue.
Other traditional medicine practitioners have used it to treat liver disorders, tuberculosis, fevers, diabetes, bronchitis, rheumatism, and much more.
The best part?
You probably have it in your house right now.
Garlic is a staple in most kitchens. But after you finish reading this article, you may rethink the best use for this pungent vegetable.
Modern science now confirms garlic is as valuable for its medicinal purposes as it is for its culinary ones.
Studies show that garlic is valuable in the fight against cancer. In one study, people who ate raw garlic twice a week had a 44 percent lower risk of lung cancer.
In another study, the organo-sulfur compounds in garlic destroyed deadly brain tumor (glioblastoma) cells.
Eating a lot of allium vegetables like garlic is associated with a lower risk of osteoarthritis. Plus, it can help decrease the frequency of the common cold and even reduce cardiomyopathy risk, a leading cause of death among diabetics.
Its antibiotic properties are especially impressive.
One study showed that a compound in garlic called diallyl sulfide was 100 TIMES more effective than two prescription antibiotics in fighting a bacterium that’s a common cause of intestinal infections (Campylobacter).
Taking garlic extract for four months can significantly lower systolic and diastolic blood pressure in people with hypertension.
In fact, taking 600-1500 mg of aged garlic extract was shown to be just as effective as the drug Atenolol at reducing blood pressure over 24 weeks.
I could go on.
Clearly, garlic’s benefits are well-studied… and well-rounded. If you’re not already using this vegetable in your own kitchen, you might want to start.
After all, if it was good enough for Hippocrates, it’s good enough for me… and for you, too.
Not a fan of garlic’s pungent flavor? Give “black” garlic a try. It has a milder, almost nutty flavor.
P.S. They say some things get better with age. And when it comes to garlic, that might be true… at least where your heart health is concerned. Click here to get the scoop on powerful (and delicious) “black” garlic.
SOURCE:
“Historical Perspective on the Use of Garlic, The Journal of Nutrition,” Volume 131, Issue 3, March 2001, Pages 951S–954S, https://doi.org/10.1093/jn/131.3.951S
