Common name: Garlic
Botanical name: Allium sativum
Family: Liliaceae or Lily
The Sumerians of Abraham’s time were the first to mention garlic in their writings. The Egyptians, Hebrews, Greeks, and Romans came after them. The Egyptians spent what would be around 30 million US dollars today on garlic to give to the laborers who built the pyramids to keep them strong and healthy and to stop the spread of illnesses. It was also the preferred therapy for Egypt’s elite.
It is referenced by prominent Greek doctors such as Dioscorides and Hippocrates. Homer (830 B.C.) cites garlic just once in his ‘Iliad’ for the healing of 147 different wounds. Pliny, a Roman physician and naturalist, lists 62 ailments that may be cured with garlic. It was given to troops for strength, gladiators for endurance, nobility used it in their wine as an antidote against poisoning, surgeons used it during surgery as a disinfectant, and animals were given it to avoid gas if they ate too much grain.
It was usually taken with the Vikings on their long travels. Garlic has been used for generations by the Danish, Irish, and Russians to treat colds and coughs.
Garlic appears in numerous Old English plant vocabularies from from the eleventh to the fifteenth century. Garlic was utilized by the British and Russians throughout WWII to reduce infections and hasten wound healing.
Garlic is a very nutritious health food as well as a magical healing plant. It is one of the most useful and natural spices and taste enhancers on the globe when used in the regular diet. It boosts health, prevents illness, and extends life by enriching the diet. It more than any other meal fits Hippocrates’ criteria that “our food should be our medicine and our medicine should be our food.” Extensive research conducted throughout the globe on persons over the age of 100 who are in great health has concluded that they consume a lot of garlic in their regular meals.
Garlic research is being conducted in almost every industrialized nation. Cancer, diabetes, heart disease, stroke, antibacterial characteristics, antifungal applications, and many other topics are of interest. Garlic has been demonstrated in research to be virtually miraculous in avoiding a number of diseases. The experiments used raw garlic, juice, and an extract derived from aged garlic.
Because garlic lowers blood pressure, those with low blood pressure should restrict their consumption to no more than one clove per day.
Garlic has the following active ingredients, according to research and clinical observation:
Garlic’s antibacterial and anti-inflammatory properties are thought to be due to allicin. It is also the source of the distinctive garlic odor.
Alliin is a sulfur-containing amino acid that provides garlic its antibacterial activity, according to Russian research.
The chemicals that give garlic its cholesterol and lipid-lowering action are diallyldisulphide and allylpropyldisulphide.
An anti-hemolytic component identified in Kyolic, a Japanese aged garlic juice, is effective in the treatment of anemia (not found in fresh raw garlic).
Vitamin B1 reacts with alliin to generate allithiamine. Garlic contains physiologically active Vitamin B1 molecules.
Selenium regulates blood pressure, protects against infection, and inhibits platelet adhesion and clot formation, giving garlic its anti-artherosclerotic qualities.
Garlic also has anti-arthritic, sugar-regulating, antioxidant, and anti-coagulant properties.
Garlic has 35 sulfur-containing chemicals in total, as well as ultra violet light (Gurwitch rays), which has a revitalizing impact on all biological systems.
Kyolic, an extract from old garlic, has been demonstrated in Japanese research to be useful in shielding the body against the damaging effects of metal poisoning.
Aflatoxin production is caused by the fungus Aspergillus flavus, which may be found in rice, cereals, maize, beans, and sweet potatoes. This fungus has been linked to cell mutations that lead to cancer. The fungus is neutralized and prevented from adhering to the cell DNA matter by the components ajoene and diallyl sulfide present in raw garlic and Kyolic.
According to certain scientific literature, the large quantity of sulfur protein contained in garlic protects the liver against the damage caused by industrial chemical poisoning.
Garlic is the only antibiotic that can both destroy invading bacteria and protect the body from the toxins that cause infection. Even Louis Pasteur, the forefather of antibiotic therapy, recognized garlic to be as efficient as penicillin, and later investigations revealed comparable action to a more recent antibiotic, chloramphenicol.
Tuberculosis, another previously prevalent and presumably returning illness, was effectively treated with garlic because the invading bacteria Mycobacterium tuberculosis is sensitive to numerous sulfur components present in garlic. Bacteria may be killed by the vapor of freshly chopped garlic from a distance of 20 cm!
Garlic prefers wet, sandy soil, although it may also thrive in sandy, loam, or clay soil. It prefers sunny locations and should be maintained weed-free. The bulbs should be ready for harvest in August if planted in February or March. It will take roughly a month longer in cold and rainy places.
Feeding suggestions for parrots:
Some birds like chewing on the whole clove. It must be sliced into little pieces for smaller birds. It may be puréed and mixed into cooked dishes. The powder from capsules may be sprinkled over cooked and raw foods, as well as soaked and spouted seeds. A liquid Kyolic is also available, which may be used in water or straight in the bird’s beak.
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