Video

Transcript

today we’re going to talk about the

amazing

immune benefits of garlic especially

during the winter now garlic has been

used for about i don’t know 4 000 years

and it’s been used for things like

arthritis diabetes

colds malaria tb and the list goes on

and on and on and on louis pasteur

studied

garlic in its antibacterial

properties the ability to kill

pathogenic bacteria during the second

world war when the russians ran out of

their antibiotics guess what they used

as their antibiotic garlic so garlic was

called russian penicillin so garlic has

been thoroughly proven as a therapy to

prevent infection as one of the big

benefits is ranked at the top as having

potent anti-cancer effects and this data

was from the designer food project where

they were studying the effects of cancer

prevention from vegetables now i want to

share some really interesting data from

this book called modern

phytomedicine okay and this is a

fascinating textbook using

plant compounds and chemicals

in medicine so i want to share with you

the chapter on garlic which is quite

amazing you know they should really

teach this in med school unfortunately

when you go through

medical school or pre-med i went through

pre-med i didn’t go through medical

school i went through chiropractic

college which is not the same as medical

school but there’s a tremendous amount

of data that you have to

learn and i guess the word learn is

probably not appropriate let’s just say

you’re being force-fed volumes of data

and you’re expected to regurgitate that

and somehow pass the tests so

unfortunately it’s set up not to

necessarily really

really understand the material because

there’s just not enough time to absorb

and play with information and and

evaluate if it’s true or not

instead you are flying by the seat of

your pants trying to

memorize and parrot back this

information

on the multiple choice questions and

then when you graduate you have a chance

to maybe

re-evaluate the information and really

learn it apply it make sure it’s

valuable make sure it’s true and then

really spend the time then things that

you’re interested in so you’re not

rushing through things but i want to

show you some very valuable things that

you can apply from this to your life

right now

to bulletproof yourself

against

pathogens now most of the studies that

they were done were in petri dishes okay

that’s called in vitro and so to be

transparent they did not study in human

bodies however let me explain what they

found so one of the first studies that

they did is they took this little petri

dish

and they filled it with pathogenic e

coli then they sprinkled some garlic

powder over the e coli and they noticed

that within 12 hours all of the e coli

was completely

dead then they compared this with

another petri dish

with e coli and then they put

fresh grated garlic they grated it right

over this petri dish and within 12 hours

all the e coli was completely dead in

another experiment they found that

garlic killed mrsa which is a

antibiotic resistant microbe which is

very very deadly difficult to kill and

you see this in hospitals but garlic was

able to kill this microbe very easily

and another study they found within

three hours

garlic killed

anthrax and you know how pathogenic or

deadly anthrax is it creates some pretty

serious effects but garlic was able to

kill

anthrax they also found that garlic has

a potent effect against viruses

fungus

and

parasites and then they did some

interesting studies on just the odor of

garlic you know little particles that

come off garlic just from the smell now

what gives garlic the smell is a softer

compound called allicin and allicin is

one of the chemicals in garlic that

does its magic for many things not just

infection for

thinning your blood to prevent a clot

for regulating your blood sugars

for killing cancer

for lowering your blood pressure but

they found just having the odor of

garlic not even touching the bacteria

killed the bacteria so think about it

during the winter months if you consume

garlic

and your breath has an odor of garlic

you’re actually repelling microbes you

are killing microbes in the air if

you’re breathing off these garlic

particles and apparently garlic has

developed

this defense mechanism

for its own survival

over eons of time just like many other

herbs and vegetables like the onion

and horseradish and many of the

cruciferous vegetables as well garlic

has the ability to bind with

organophosphates

which are in

pesticides and detoxify them from your

body

organophosphates really have a

devastating effect on your immune system

they lower your immune system they make

you very susceptible to getting sick and

garlic can help detoxify these chemicals

to help protect your immune system and

as you probably already know when you

get exposed to a virus the complications

from the virus usually occur in people

who have a compromised immune system

whether they have metabolic syndrome or

they’re going through a lot of stress

it’s really the strength of the immune

system that gets them through these

infections and this is a topic that is

rarely emphasized or focused on now one

of the problems you’re going to run into

is the

quality of garlic did you realize that

80

of all the garlic in the world comes

from china and the problem with that is

that in china they use bleach on garlic

and they use other chemicals to make

this garlic look very very white without

any blemishes or brown spots they also

sometimes grow the garlic in sewage and

garlic is heavily sprayed with

additional chemicals so if you’re going

to buy garlic make sure it’s locally

grown make sure it comes from a really

good source another question that people

want to know is what about the fermented

black garlic does that have any

advantages and the answer is absolutely

yes there’s more antioxidants there’s

more nutrients in fermented garlic and

that would be black garlic or

you can ferment garlic in

honey for example now the honey

obviously is not

keto friendly but what i do is i take

the garlic out i’ll rinse it it’s

already been fermented and i’ll eat one

of these a day during the winter and if

you’re not familiar with this recipe

i’ll put the link down below but it’s a

great way to ferment garlic and allow

the microbes to break down certain

chemicals that make it very easy to

digest and to enhance the garlic with

additional nutrients and phytonutrients

now another point i want to bring up is

what about heated garlic what about

powdered garlic well apparently the real

important phytonutrients in garlic

can survive temperatures that are 100

degrees celsius which is 212 degrees

fahrenheit for at least 20 minutes so

these chemicals do survive a good amount

of heat all right so now that you know

about the

power of garlic

let’s talk about the power of using

apple cider vinegar check this out

you