Garlic Proven 100 Times More Effective Than Antibiotics, Working In A Fraction of The Time

The addition of garlic to meals, salads, and dips makes everything much tastier.  Yet, despite the amazing flavor, unique aroma, and finger-licking taste it adds to food, garlic is also one of the healthiest foods on the planet.

Namely, the delicious garlic is the most powerful natural antibiotic created by Nature, and it improves health is so many different ways.

The Journal of Antimicrobial Chemotherapy published a study conducted by Washington State University, which concentrated on one of the most common bacteria, called Campylobacter.

These bacteria are the main cause of numerous terrible food-borne illnesses leading to diarrhea, fever and abdominal pain.

The findings showed that garlic is able to destroy it 100 times more effectively than common antibiotics like erythromycin and ciprofloxacin. Moreover, scientists found that it works in a fraction of the time.

Despite its impressive antibiotic powers, garlic also offers numerous other health benefits:

  • Garlic strengthens the immune system by stimulating the cells and improving their efficacy
  • It cleanses the blood from toxic heavy metals and relieves the side-effects of toxicity
  • Garlic contains beneficial compounds that lower the risk of cardiovascular diseases
  • The consumption of garlic lowers the risk of cancer
  • Garlic can help you recover sooner if you suffer from a cold or the flu
  • It is a natural way to lower blood pressure and is as effective as Atenolol

Dr. Josh Axe, DC, DMN, CNS advises:

“Garlic is best used raw for microbial properties, although cooked garlic still has a lot of value. In fact, the antioxidant value is equal (or sometimes even higher) when cooked, which is counterintuitive because, for most foods, cooking tends to decrease nutritional content.

Whether you’re ultimately using garlic raw or cooked, you can up the garlic benefits by chopping or crushing it and letting it sit before eating it or heating it for a recipe. The chopping activates alliinase enzymes in the garlic’s cells, and the sitting allows these enzymes to convert some of the garlic’s allin into allicin.

Allicin then rapidly breaks down to form a variety of organosulfur compounds. Scientists suggest allowing garlic to stand for 10 minutes after chopping or crushing before cooking it.”

Therefore, keep adding garlic to your daily meals and you will naturally protect your body from ailments and diseases! What’s more, you will enjoy your food!