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Old 10-16-2009, 04:51 PM
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Smile Garlic and Onions

By Michael Leff - 2008-01-29



(Benefits of Garlic and Onions)


Garlic and onions both contain a variety of natural chemicals that are capable of fighting infections and healing the human body.

Garlic and Onion
People far back in history were well aware that both of these foods had medicinal value as they consumed them regularly, such as in a daily basis, in order to protect themselves from getting sick and also as a way to help them heal quicker in the event that they did come down with an infection.


Scientific research studies well support the fact that onions and garlic are worthy of being eaten every single day in order to provide optimum health benefits. Although pungent and giving off a sulphorous odor, these are not foods that should be easily brushed aside.
Never let the unpleasant odor of any of these foods cause you to avoid them as these foods can easily be added to recipes. Perhaps it would not be wise to eat onions or garlic before an important meeting or a date however.

These natural foods are full of chemicals that can help protect a person from a variety of infections, diseases and illnesses. Garlic and onions help to protect against cardiovascular disease, respiratory concerns, diabetes, and a variety of cancers.

A number of tests have shown that a diet rich in garlic helps to lower the total cholesterol rate of an individual, including the bad cholesterol or LDL while at the same time it raises the good HDL cholesterol in the bloodstream. Garlic is responsible for producing a great deal of cells in the blood that are deemed "natural killers" and these can help to fight off many different kinds of infections as well as deadly tumors. Garlic lowers blood pressure and it decreases the risk of blood clots developing. Blood clots are to blame for the incidence of many strokes and heart attacks.

Garlic fights a great number of bacteria and viruses and therefore helps to prevent infections and it decreases the risks of a number of different types of cancer, with an emphasis on cancers of the stomach. It is important to note that garlic is best eaten in its raw state and its medicinal properties are at their height when garlic is cut up, sliced up or chopped. Cooking garlic, especially for too long or at high temperatures is responsible for destroying some of the compound known as "allicin" in it as it is allicin that makes garlic as healing in nature as it is.

Onions have many benefits to health as well. Much like garlic, onions help to increase the HDL cholesterol in the blood, especially when they are eaten in their raw state. Onions also help to decrease the bad cholesterol or LDL in the blood and they increase the ability of the blood to dissolve blood clots. Onions are excellent at decreasing the risk inherent in developing diabetes and help to fight off the bacteria that are responsible for causing many infections in the human body.

Onions decrease the risk of many different types of cancers. A compound known as quercetin has been discovered in onions and this compound is extremely powerful when it comes to fighting cancer and is an excellent antioxidant.
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Old 12-10-2009, 11:23 AM
Spirit Raintree Spirit Raintree is offline
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Excellent article. Well written, insightful, and conveyed great information. Thanks for posting. Keep up the good work.
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Old 12-10-2009, 07:41 PM
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I eat pickled raw garlic almost every day. I make it myself. Its the best garlic delivery system I've found!
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Old 12-10-2009, 10:49 PM
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Let's not forget shallots! They're also extremely health promoting (and delicious)!

Quote:
According to a new study by Cornell University food scientists, led by Rui Hai Liu, M.D., Ph.D., associate professor of food science, shallots, Western Yellow, pungent yellow and Northern Red onions are higher in anti-cancer chemicals than other varieties tested. Furthermore, Liu found that shallots and Western Yellow and pungent yellow onion varieties are particularly effective against liver cancer cells, while pungent yellow and Western Yellow varieties have the greatest effect on colon cancer cells.

"Our study of 10 onion varieties and shallots clearly shows that onions and shallots have potent antioxidant and antiproliferation activities and that the more total phenolic and flavonoid content an onion has, the stronger its antioxidant activity and protective effect," says Liu.

Phenolics and flavonoids are types of phytochemicals -- antioxidant chemicals that protect plants against bacteria, viruses and fungi. Phenolics and flavonoids, like other antioxidants, help prevent cancer by mopping up cell-damaging free radicals and inhibiting the production of reactive substances that could damage normal cells.
http://www.news.cornell.edu/releases...ancer.ssl.html
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Old 12-12-2009, 06:59 AM
EarlyBird EarlyBird is offline
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Thumbs up Garlic and Onions!

I couldn't survive without my daily supply of fresh garlic and onions. They keep me free
from colds and flu and heaven knows what else. Definitely 2 of Nature's best!
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Old 12-12-2009, 07:32 AM
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EarlyBird, you are a huge fan of garlic and onion. I like garlic a lot.
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Old 12-12-2009, 02:19 PM
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Quote:
Originally Posted by Kevin View Post
EarlyBird, you are a huge fan of garlic and onion. I like garlic a lot.
I'm with you and EarlyBird, Kevin. Both are fantastic for cooking, and I don't have a problem with smashing a fresh clove of garlic, and eating it raw.
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Old 12-12-2009, 09:40 PM
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Thank you. any details on methods and doses? Also on effects of garlic, onions & shallots on arv's and other allopathic drugs?
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Old 12-12-2009, 09:46 PM
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I'd love to hear about your methods of using and dosing of garlic, onions & shallots.

For infants and adults I use garlic poultices under their feet or on their chests [don't forget the protective petroleum jelly] or dose the lactating mother so that the infant receives it from her in the milk.

Any suggestions or comments?
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Old 12-14-2009, 05:59 AM
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Cool Garlic & onions

I use garlic in just about everything except scrambled eggs, to which I do add
coursely chopped onions and green pepper, plus often fresh baby spinach too.
I consider 2 to 4 segments of a garlic bulb as a daily dose - adult.
Onions - Raw as often as possible, on hamburgers, in salads, especially marinated
with sweet and sour cucumbers. To me, no ham/cheeseburger is complete without
raw onions. LOL!
Onions - Added to almost all veggie and meat dishes. Usually one whole onion per
day, sometimes more.
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Old 12-20-2010, 08:31 PM
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Quote:
Originally Posted by kind2creatures View Post
By Michael Leff - 2008-01-29

(Benefits of Garlic and Onions)



Garlic fights a great number of bacteria and viruses and therefore helps to prevent infections and it decreases the risks of a number of different types of cancer, with an emphasis on cancers of the stomach. It is important to note that garlic is best eaten in its raw state and its medicinal properties are at their height when garlic is cut up, sliced up or chopped. Cooking garlic, especially for too long or at high temperatures is responsible for destroying some of the compound known as "allicin" in it as it is allicin that makes garlic as healing in nature as it is.
Would throwing a piece in your mouth and chewing it up be as effective as chopping it up first?
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Old 12-20-2010, 08:38 PM
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Quote:
Originally Posted by jofus View Post
Would throwing a piece in your mouth and chewing it up be as effective as chopping it up first?
I think they'd both be the same, no difference.
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Old 12-20-2010, 08:55 PM
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I read somewhere that garlic should be crushed or cut into pieces, placed in the air for 15 minutes, then it will produce antibacterial and anticancer element.
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Old 12-20-2010, 09:07 PM
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I read that it was the crushing and cutting that caused the Allicin to form. I would be very intersted to know if placing it in the air does in fact increase its effectiveness.

If you were using it to fight an infection, how much do you think you should eat in a day, and would it be better to spread the amount through out the day, or eat it all at once?
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Old 12-20-2010, 09:18 PM
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Quote:
Originally Posted by jofus View Post
I would be very intersted to know if placing it in the air does in fact increase its effectiveness.
It takes time and air to form Allicin, that's what I read.
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