Garlic is the most powerful natural antibiotic known to man. By using its juice, germs and viruses don’t stand a chance.
There have been cases of people suffering from lung disease and all sorts of respiratory diseases (asthma, emphysema and bronchitis horrible, allergies and lung abscess) who were cured by using this miracle herb.
Various articles have stated that hundreds of doctors have found garlic to be the safest and most reliable way to lower hypertension. Nobody knows exactly what the cause is. Some doctors believe that garlic dilates (opens) arteries, relieving the pressure. Others cite the power to remove infections of various kinds and, therefore, reduce high blood pressure. Either way, it has been proved that garlic makes blood pressure drop. Doctors say that symptoms such as weakness in the feet, dizziness, migraines, ringing in the ears, pectoral pain such the one caused by angina, shortness of breath, numbness or tingling, all disappear, quick and easy, by using garlic.
History has shown that garlic has been used since always. In time, it has been found that it has effect against germs that cause salmonella poisoning, dysentery and against staph boils and ulcers that cause purulent skin.
It has been also found that it is equally effective against streptococcus, which causes scarlet fever, diphtheria, erysipelas, or inflammation of the lining around the heart (rheumatic fever). Allicin, which is a substance found in garlic, has been found to be efficient for face conjunctivitis (eye infection) putrefaction (decay in food and food in the intestines), typhoid, cholera and TBC. The Germanium nutrient, which is also contained by garlic, has been found to help even in some types of cancer. In fact, garlic is one of the richest sources of organic germanium and selenium (vital in preventing heart disease and various types of cancer). It also contains Ajoene, which is a substance that dilutes the blood, thus preventing potentially dangerous blood clots.