Guest guest Posted August 11, 2007 Report Share Posted August 11, 2007 KC, I have impression holding garlic under tongue would burn some..is that true? How often do you do this now? --- In , " tigerpaw2c " <tigerpaw2c@...> wrote: > > I would just like to explain to you all my experience of taking raw > garlic for the last several weeks. I'm not different from any one > else as far as Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2007 Report Share Posted August 12, 2007 Barb, I try to hold it (one piece)under my tongue for about 15-20 seconds. Yes it will start to burn, that is when I take the rest of the garlic and swallow it. I now take 1/2 clove cut up in pea size (or smaller) pieces once a day. KC > > > > I would just like to explain to you all my experience of taking raw > > garlic for the last several weeks. I'm not different from any one > > else as far as > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2007 Report Share Posted August 12, 2007 On Sun, 12 Aug 2007 02:48:23 -0000, you wrote: >I would just like to explain to you all my experience of taking raw >garlic for the last several weeks. I'm not different from any one >else as far as skepticism and probably more stubborn than most. I >didn't want to say anything until I knew for sure of the benefits >that the garlic has had on me. For those of you that don't know me, >no I have not had a mold exposure, just my wife. > >I have had a list of somewhat minor ailments the last year that have >been effecting me but tried to ignore. > >Minor gum disease, Having been crippled by fatigue as well as feeling like I have been poisoned to widely varying degrees for the last ten years now, I haven't brushed nearly as often as I should. Sometimes as little as once a day. I can't afford the dentist so this has worried me. Fortunately I haven't had a cavity or gum problems in over ten years. (haven't seen a dentist in four, my usual interval between visit's) My secret is to take toothpaste with fluoride or mouthwash and work it into the cavity's (spaces) between my teeth where the brushing can't get. And very mildly rinse out the excess. I credit this to my not having any decay or gum problems. Surly otherwise I would of, as little as I have brushed in the last ten years. You don't have to do it often, I only do it every other week or if when I floss I smell a rancid meat smell, than I know I have an issue that needst to be addressed. I too had bursitis in the right shoulder and it got really bad at one point. This sounds really stupid but I quit sleeping with my arm in it's normal position by my side, and slept with it in an odd position above my head. Obviously this can't be maintained while I am unconscious but I really think it helped and would recommend it as stupid as it sounds. My theory being that this is an inflammatory reaction It is something that can be completely remedied by getting ahead of the inflammation and than not doing what ever repetitive thing your doing that caused it in the first place. I think keeping my arm by my side at night was one of the repetitive things I did as much as 12 to 14 hours a day. I don't have the problem anymore. Every now and than it seems to want to come back and I do the same thing put my arm in some weird position above my head while sleeping. Anywhere but by my side. I would be curious to know if anyone try's this and if it helps. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 Dear Reader, You may have heard that garlic provides some heart health benefits – especially for management of high blood pressure. But you may have also heard that garlic studies tend to vary widely in their results – some showing benefits, others not. New research suggests a reason why those results are varied, and why garlic actually IS a heart healthy dietary choice. --------------------------------------------- Clove crush --------------------------------------------- Root? Vegetable? Herb? Spice? Ask people what category garlic falls into and you'll probably hear each of those answers at least once – but only one is correct. Garlic is a vegetable, in the allium family along with leeks and onions. But garlic has a unique characteristic. When you crush a garlic clove, a cascade of chemicals is released, activating the components of garlic that are believed to provide healthy benefits such as protection against bacterial and fungal infections, blood clots, and high blood pressure. Recent laboratory research at the University of Alabama reveals the likely mechanism that makes garlic a heart helper. And according to a HealthDay News report, the UA team began their research just as you might begin making a pungent marinara sauce: They crushed the garlic. The published study (in the Proceedings of the National Academy of Sciences) is a bit weighed down with highly technical chemistry jargon. So I'll do what we laymen do: I'll keep it simple. After exposing human red blood cells to crushed garlic, the UA tests showed that the cells converted garlic-derived components called organic polysulfides into hydrogen sulfide, a molecule that protects blood vessels by reducing inflammation and relaxing vessel walls. --------------------------------------------- It's all in the preparation --------------------------------------------- So…if hydrogen sulfide helps keep blood vessels elastic and healthy, and garlic works with the body to create hydrogen sulfide, why are some garlic studies inconclusive or show little benefit for the heart? According to Kraus, Ph.D., the lead UA researcher, if garlic is not prepared properly its benefits are negligible or lost altogether. And the key, apparently, is in the crushing. Dr. Kraus told HealthDay that he and his team not only crushed the garlic used in their study, they allowed about 15 minutes for the resulting chemical cascade to fully take effect. Dr. Kraus also noted that some garlic trials have tested the vegetable as an LDL-lowering agent. Such research is bound to fail, he says, because the trials are looking for garlic activity that he calls "impossible." Another nutrition researcher confirmed this, telling HealthDay that hydrogen sulfide has no effect on cholesterol. Of course, the UA study only gives us an insight into the effects of properly prepared fresh garlic. But according to Simon Mills and Kerry Bone in their textbook on botanical medicine, "Principles and Practice of Phytotherapy," when garlic is dried in powered form at low temperatures, the garlic enzyme allinase and the active compound alliin remain intact, converting to allicin in the digestive tract, which is the same chemical chain of events that follows the crushing of a garlic clove. To Your Good Health, www.hsibaltimore.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 Actually sounds good! Cept I can't eat garlic anymore with my Acid Reflux and all. Enjoy! llaci Quote Link to comment Share on other sites More sharing options...
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