garlic

May 20, 2003

Hi...I buy the Minced garlic, raw – retains heat and spiciness. Use for uncooked or quickly cooked food. I will check around and see what I can find.

Bridget...If you truly love Nature, you will find beauty everywhere. - Vincent Van GoghPost your free ad now! Canada Personals

May 20, 2003

Truly fresh garlic will have very firm, crisp bulbs. If you smell a head of garlic it should be odorless – a scent of mildew or garlic odor indicates disease or broken cloves. Obviously, there should be no shoots sprouting from the bulb. After skinning a fresh clove you’ll notice that it will be crisp and will crack when smashed or bent. Upon chopping or smashing, fresh garlic gives off a distinct oily residue. The flavor in a fresh head will be much more intense than typical store-bought garlic, so I’d suggest that you use fewer cloves than normal until you can develop a proper balance in flavors with your recipes. Lastly, fresh garlic has a shelf life that far exceeds that which is purchased from a grocer. When stored in a cool, dark area with good ventilation, garlic can stay fresh for nearly a year. So, when buying fresh, buy plenty, as it will last quite a while before growing shoots or drying out.If you truly love Nature, you will find beauty everywhere. - Vincent Van GoghPost your free ad now! Canada Personals

May 20, 2003

Do you have a a Garlic Jar? If you truly love Nature, you will find beauty everywhere. - Vincent Van GoghPost your free ad now! Canada Personals

April 25, 2005

I am confused...(nothing new lol)

I have always read in the past (usually in association with the SAD diet) that

Garlic is good for us; supposedly it is really good for the heart, is what I

remember specifically reading.)

When eating raw, does this factor change - or was it never true to begin with??

Thanks for feedback.

P.S. I am really behind in my reading, as you can see; always working on

getting caught up.

>> " INFO @ Vibrant Life " <VLinfo wrote:

Please Kay, I imagine you already know this, don't use garlic. Garlic is a

toxin for our species, and given what you are experiencing, your system will

likely reject any garlic with a vengeance (which you will likely not enjoy).

Elchanan <<

An e-mail from Joanie

" I did then what I knew then, & when I knew better, I did better. "

-Maya Angelou

April 25, 2005

rawfood , Joanie <christmasbaby1956> wrote:

> I am confused...(nothing new lol)

>

> I have always read in the past (usually in association with the SAD

diet) that Garlic is good for us; supposedly it is really good for

the heart, is what I remember specifically reading.)

>

> When eating raw, does this factor change - or was it never true to

begin with??

----------------

**never true to begin with**

as they say, asked and answered...lol...see below...it's what I call

an " excito-toxin " . I'm sure others have more on why it's toxic to us.

The more I'm reading, studying and learning, the more I'm learning

that what I've thought/read/believed, just isn't so...

and if you remember an earlier post, it doesn't meet the criteria for

a good food: it doesn't look appealing, it doesn't taste appealing...

and I can stop right there..it doesn't qualify as a " food " for me...

I forget the exact quote, but it goes something like this, and this

one is from a 45 yr+ Safety professional from DuPont: " It ain't what

you forget that hurts you, it's what you know for sure that just

ain't so. " Wynne Stewart

all the best,

Bob

> ---------

> Thanks for feedback.

>

> P.S. I am really behind in my reading, as you can see; always

working on getting caught up.

>

> >> " INFO @ Vibrant Life " <VLinfo@e...> wrote:

>

> Please Kay, I imagine you already know this, don't use garlic.

Garlic is a

> toxin for our species, and given what you are experiencing, your

system will

> likely reject any garlic with a vengeance (which you will likely

not enjoy).

>

> Elchanan <<

>

> An e-mail from Joanie

> " I did then what I knew then, & when I knew better, I did better. "

> -Maya Angelou

>

October 20, 2005

with the amount of garlic i eat, i can prolly ward off cancer in someone else

just by sittin in the same room with em

my ex would always complain because she said i oozed garlic thru more pores

heartwerk <jo.heartwork

Oct 20, 2005 6:12 PM

Garlic

Garlic is a member of the onion family and is nature's most versatile

medicinal plant. Garlic has been used all over the world for thousands

of years for a wide range of conditions. It has been prized since the

first records of civilization for its uses in treating wounds,

infections, tumors, and intestinal parasites.

Modern scientists in numerous clinical trials have concluded that

Garlic lowers cholesterol, lowers blood pressure, thins the blood

(which reduces your risk of heart attack and stroke) and fights

bacteria like an antibiotic.

Garlic is a potent antioxidant that has been found to inhibit tumor

cell formation and is currently being studied by the National Cancer

Institute. It may be effective in fighting stomach, skin and colon

cancer.

Though it is best know as a culinary herb and vampire retardant, the

medicinal benefits and claims for garlic have awarded it the name

" Wonder Drug among all herbs " .

Modern day research helps explain the broad applications of this

" miracle " herb. Garlic bulbs contain the amino acid allicin. When

crushed, allicin is released. This chemical element is the component

that gives Garlic its strong odor and is responsible for the powerful

pharmacological properties of the plant. One medium clove of Garlic

can equal the antibacterial action equivalent to 1% penicillin.

Garlic also contains about 0.5% of a volatile oil that is composed of

sulfur-containing compounds. Garlic's sulfur compounds, in addition to

Selenium and Vitamins A and C containing compounds, make it a potent

antioxidant, protecting cell membranes and DNA from damage and disease.

Although Garlic directly attacks bacteria and viruses, it also

stimulates the body's natural defenses against foreign invaders.

Garlic is reported to be more effective than penicillin against typhus

disease, and works well against strep, staph bacteria, and the

organisms responsible for cholera, dysentery and enteritis.

It is generally regarded as a preventative measure for colds, flu and

other infectious diseases. Furthermore, scientific studies have shown

that garlic stimulates the production of the liver's own detoxifying

enzymes which neutralize carcinogens and other environmental toxins.

It has also been used to rid the body of intestinal parasites and to

treat digestive infections.

Researchers have been studying the anti-cancer properties of Garlic

since the 1940's. It appears that the herb may prevent cells from

turning cancerous by enhancing the body's mechanisms for removing

toxic substances. Garlic's phytochemicals are believed to enhance

immunity and the National Cancer Institute (January 1992) reported

that people who ate the greatest amount of onions and garlic had the

lowest incidence of stomach cancer. Other types of cancer have also

been reported as lower.

Furthermore, garlic increases the activity of white blood cells and

T-helper cells (natural killer cells), the cells that are central to

the activity of the entire immune system.

Garlic supplements can improve many of the processes that can lead to

cardiovascular disease. Garlic has been used as a blood thinner and

anticoagulant to resolve blood clots and improve circulation. It has

been shown to lower cholesterol while increasing the level of

beneficial HDLs (high-density lipoproteins), the so-called good

cholesterol.

Garlic has no side effects like those associated with cholesterol

lowering drugs. (Take garlic for at least two or three months, as

often in the first month or two cholesterol may actually slightly

rise.) In addition, garlic compounds gently lower blood pressure by

slowing the production of the body's own blood pressure raising

hormones. At least seventeen clinical trials have shown that mild

hypertension can be effectively managed with garlic.

Garlic has great value as a long-term dietary supplement, helping to

maintain healthy circulation, balance blood sugar and pressure, reduce

fat levels in the blood, and improve resistance to infection. It can

be taken with conventional antibiotics to support their action and

ward off side effects.

Garlic has also been used in treating upper respiratory infections

(especially bronchitis), late-onset diabetes, urinary infections,

acne, asthma, sinusitis, arthritis, and ulcers.

Part Used: Bulb or as odorless tablets.

Common Use: Good for virtually any disease or infection. Improves

circulation, maintains healthy cholesterol and blood pressure levels.

A natural antibiotic and immune system stimulant.

To send an email to -

December 3, 2005

I bake and eat the whole head of garlic. My poor power walking partner at work

the next day. (:-O

Donna

PuterWitch <puterwitch wrote:

my kinda woman

I will defend the use of garlic to my last breath

;=)

love, Pat

________

DSL - Something to write home about.

Just $16.99/mo. or less.

dsl.

December 3, 2005

yeah it's bad.

and don't forget what else it does to you... tee hee

-

purplepassion

Saturday, December 03, 2005 11:56 AM

Re: Re: Garlic

I bake and eat the whole head of garlic. My poor power walking partner at

work the next day. (:-O

Donna

PuterWitch <puterwitch wrote:

my kinda woman

I will defend the use of garlic to my last breath

;=)

love, Pat

________

DSL - Something to write home about.

Just $16.99/mo. or less.

dsl.

March 23, 2007

A month or so ago, I asked all of you if you knew where I could buy

cmmercially prepared garlic juice. Since no one could tell me where

to find it, I decided to make it. I bought and pealled just about

a quart of fresh garlic cloves and ran them through my juicer. I

ended up iwht about a cup of creamy, thick, garlic juice that is

even better than what AI bought long ago. I was left with about 2

cups of garlic pulp that still smelled very strong of garlic and I

figured I could use it in soups and stuff, so I wanted to save it.

Since it is still well below freezing outside, I tend ot use the

back deck as a large freezer. Using my hands I formed the pulp into

walnut size balls and placed them on a cookie sheet and put them out

to freeze. I kind of noticed when I was doing this that the balls

looked a bit like flaked coconut balls.

My poor husband noticed the cookie sheet covered with plastic wrap

out on the back deck and decided to sneak a treat. While supposedly

getting wood for the woodstove, he popped a ball into his mouth. We

had a fire, alright, but it wasn't in the woodstove. Poor Hubby

isn't that fond of garlic anyway and he about erupted. He was

spitting and sputtering and dancinig around out there hollering

enough to wake the neighbor 500 feet away.

Personally, I thought the whole thing was tremendously funny.

Katie

March 23, 2007

THAT is a fabulous story!

Katie <cozycate wrote: A month or so ago, I asked all of you

if you knew where I could buy