19th April marks National Garlic Day. To celebrate, we thought we would take some time to acknowledge the healing power of this versatile plant. Below is an excerpt from Nature Cures, a book by NH Hawes.
Garlic (Allium Sativa)
Native to central Asia, garlic is one of the oldest cultivated plants in the world and has been grown for over 5000 years. Ancient Egyptians appear to have been the first to cultivate this plant and it had an important role in their culture. It was revered and placed in the tombs of Pharoahs and also given to the slaves that built the Pyramids too enhance their endurance and strength.
The garlic bulb is a natural antibiotic, antimicrobial, antifungal, cleanser and antioxidant and aids the body’s natural ability to resist disease. Garlic has been used for expelling intestinal worms and parasites from ancient times by the Chinese, Greeks, Romans, Hindus and Babylonians. It is a natural anthelmintic and is especially useful against giardia, leishmania, plasmodium roundworms and trypanosomes.
Tips on Using Garlic
- Always add crushed or chopped garlic at the end of cooking a meal to retain the powerful properties that prolonged heat can destroy
- Never store garlic in oil at room temperature as this provides the perfect conditions for producing botulism, regardless of whether the garlic is fresh or has been roasted.
- Garlic should be avoided by persons diagnosed with lupus (systemic lupus erythematosus)
Ailments Garlic Can Help to Treat and Protect Against
- Bacterial infections
- Colon Cancer
- Digestive disorders
- Food poisoning
- High Blood Pressure
- Liver disorders
- Nasal and sinus congestion
- Parasites and worms
- Poor circulation
- Prostate disorders
- Renal cancer
- Whooping cough
- And many more…
To learn more about garlic and other natural food remedies, check out Nature Cures by NH Hawes.