good old garlic

[Guest guest]

Garlic has natural anti-oxidant properties, which help to ward off disease.

I've been chopping up a clove of raw garlic every day and swallowing the

little bits whole, with liquid, (as if taking pills) for years and years.

There's no " garlic breath " this way. (Cooked garlic does not have the same

protective effect). Haven't had a cold in 20 years (except for 2 in 2 mos

after WLS when I wasn't taking any garlic!!) and haven't had the flu in 30

yrs. This week I ran across a bit of info that confirms garlic is good stuff:

" When Kansas Staate University microbiologist Fung cooked a pound of

ground beef with 1-1/4 tsp garlic powder, he found it had 90% fewer pathogens

than meat cooked without garlic. The secret weapon is allicin, a

" critter-killing " compound in garlic and onions. "

So apparently garlic has even more beneficial effects than the anti-oxidant

ones, and can kill bacteria even when heated, used in cooking.

Fung also found other bacteria killers: a tsp of ground cinnamon in a gallon

of unpasteurized apple juice killed nearly all the E.coli; and a TBS of prune

puree per lb of ground meat killed as much bad bacteria as did garlic,

without changing the flavor, and the prunes can even make meat more moist

when it's re-heated.

Carol A