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Garlic, Wonder DrugRead the article this discussion is about
This archived discussion is "read only". « Previous 1 2 Next » » Minnie - Great Garlic ideas! I just read your article, Traute. It's really interesting and I'm wondering if I should plant more garlic this year.I've started feeding my dog some of the same foods that I eat and trying to find alternatives for onions since dogs aren't supposed to eat onions. Can you eat the tops like green onions? Even though I don't have the physical challenges that you do, I know garlic is a super food and will certainly pass your information to others when it will help them. -- posted by Minnie » biogardener - series of garlic articles Minnie, I still have not written the third of the garlic articles on how it protect plants from pests. I really should do that before people start planting their gardens this spring. If I don't publish the article in time, remind me about it when it is time to plant your garden.-- posted by biogardener » Minnie - Re: series of garlic articles In response to message posted by biogardener:Traute, I have chives which may reseed themselves again this year, but am still contemplating growing garlic and also catnip. Garlic is pretty inexpensive in the stores so I am trying to grow only the most expensive vegetables since I have limited room. If I can use the tops like green onions, they would be easier than chives which take more time to cut. I remember you mentioning that they keep bugs from getting on the roses, so I'm thinking of planting some for that reason. I remember putting some near my tomato plants last year, but don't remember why. -- posted by Minnie » biogardener - right Minnie, you think like me. That is the reason why I don't harvest my garlic. It does not cost much to buy, and it does more good staying in the ground where it is. I just harvest the greens, because those you can't buy.I really love garlic chives. They are different from garlic and from chives. They have a lovely flavor and, unlike other chives, stay tender even after they go into flower. The white flowers are gorgeous, and they multiply fast through reseeding and multiplying of bulbs. Catnip is really easy to grow from seed and it will spread all over the garden if you let it go to seed. Just be sure to put an upside down wire basket over the plant when it is young. Otherwise cats will eat it down to the root and destroy it. I have an article on catnip, called Catnip, not just for Cats. -- posted by biogardener
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-- posted by Joy Butler » biogardener - Better than antibiotics Garlic is better than antibiotics. Organisms develop resistance to antibiotics, but they do not seem to develop a resistance to garlic. Even Echinacea can only be used for a short time (10 days recommended) before it loses its effectiveness. Garlic can be used continually every day without losing its effectiveness. It is truly the most amazing drug which Nature has given us.-- posted by biogardener » EmuOilLady - This ad was approved my the editor of Natural Health. I'm writing to you to introduce you toAlli-C, the only garlic supplement in the world with allicin in it, the active ingredient that gives garlic its medicinal and health properties. I came across this supplement when I became a distributor for Affinity Just-2, the company that I purchased Sea Energy from. Sea Energy is a natural whole food liquid nutritional supplement. At the time that I joined as a distributor, I was suffering 5 months from a chronic sinus infection that 4 antibiotics failed to cure. My ENT threatened me with surgery if I didn't get rid of it. Then I discovered Alli-C. I participated in a teleconference with other distributors and guests with Peter Josling, the formulator of this unique supplement who is in England and has his own garlic research center called The Garlic Information Centre in Sussex, U.K. I learned that garlic is a natural antibiotic and decided to try 3 capsules a day for 3 weeks as suggested by Peter Josling. My sinus infection cleared up and I now take a maintenance dose of one a day. If I feel any symptoms or the beginnings of a cold, I immediately up my garlic capsule for several days and the symptoms immediately disappeared. The unique feature of this garlic supplement is that it has no odor! I absolutely would not be without this supplement the rest of my life. My customers are using Alli-C to help with allergy symptoms with much success. I could go on with testimonies but invite you to read more about Alli-C in my website. Read the Benefits and Ingredients sections. If you're really interested in the scientific, double blind studies proving its effectiveness, I invite you to go to www.allisure.com, the original name of allicin. Affinity Just-2 is the exclusive distributor of Alli-C through their distributors. If you are interested in participating in teleconferences with Peter Josling who is called "The King of Garlic" in Norway and "The Garlic King" in England, I will be happy to provide a teleconference number and access code. His teleconferences are on Wednesdays at 10 pm EST. Please contact me for the number. Peter Josling is a wealth of information. You may read more about Alli-C at http://www.alli-c.com/id/lydiadorsey I am also including a Press Release by Peter Press Releases As a part of a World wide screening programe for potentially active compounds the National Institute for Allergy and Infectious Diseases in Bethesda (NIAID) and the US Army Medical This is a great testament to the activity of our natural allicin based products and work already -- posted by EmuOilLady » biogardener - Benefits of Onions Until I write an article on the benefits of onions, I want to post the following from the RealAge Tip of the Day:The stronger an onion tastes, the better it probably is for your health. Pungent shallots and certain varieties of yellow and red onions are highest in flavonoids that have potent antioxidant and cancer-fighting abilities, a new study determined. Sweet onions have lower concentrations of flavonoids. Try adding onions to soups, salads, and sandwiches for an antioxidant boost. Flavonoids are antioxidants that mop up free radicals. Free radicals can damage cells and potentially contribute to chronic diseases such as cancer, heart and blood vessel disease, and diabetes. A recent study revealed that strong-tasting onions and shallots are highest in flavonoids and may inhibit the growth of liver and colon cancer cells. If you're trying to maximize your intake of antioxidants, choose scallions, shallots, and yellow and red onions over sweet or white varieties, which tend to have a lower concentration of antioxidants. Dark chocolate, tea, apples, and cranberries are other good sources of flavonoid antioxidants. -- posted by biogardener » DocKozzaki - Garlic but not for everyone Garlic is a wonderful medicinal plant. It however does cause some folks to get sick. There are some who have allergic reactions to this member of the lily family. There are others who just do not care for the smell or an over-abundant/over-powering tatse of garlic in their foods. Iknow...i am one of those fiolk. I like it in small quantities in foods but I do not want it to be the most pronounced taste nor do I like to smell it cooking. Recently I wnet into a restaurant that was reeking so much of garlic that I became a bit nauseous. I left without being seated & I willnever go back. Garlic has its place & it is indeed useful as well as healthy but it also can be used too much. Moderation is the key!-- posted by DocKozzaki » biogardener - Matter of necessity I understand about lily family health problems, but they are not allergies. Some lily family members are poisonous, and our reactions to them are the body's healthy reaction to a poisonous substance. The white lilies displayed in Canadian churches on Easter Sunday, for example, are extremely poisonous, and I have written about other poisonous spring flowers in the article, "Deadly Spring Beauty."Funny thing, Don, I remember telling people the same thing as you, Don. In particular I was telling my younger brother who had learned about the benefits of garlic before me. He was the only one in the family eating raw garlic, and the smell on him made me nauseous. I was sure that I was allergic to it, but I had the integrity to make sure and I gave myself simple but most reliable food allergy test which is described in this article. No, I wasn't allergic to garlic. I simply had a prejudice against it, because no one in my ethnic background eats raw garlic. With my brother's encouragement, I started to read about the benefits of garlic, and when my breathing problems got so bad that no doctor was able to help me, I decided that I was going to become my own guinea pig. Here is what I found. The smell of garlic was only obnoxious to me on others and not noticeable on me. When I ate it myself, I was no longer able to smell it on others. -- posted by biogardener « Previous 1 2 Next » Please follow the guidelines set forth in the Suite101 Posting Etiquette when adding to the discussion. |
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Joy Butler
