There are frequent stories reported about antibiotic resistant germs, and it seems that they are increasing every year. I believe that much of the reason for the development of these resistant strains is the overuse of pharmaceutical antibiotics.
Garlic is a natural antibiotic, and it affects many of the antibiotic resistant germs, including fungi, yeast and bacteria. Garlic both directly affects the microorganisms, and seems to enhance natural killer cells in the body, which are an important of the immune system, and help the body to fight certain bacteria, viruses and even cancer. (I don't mean to imply that garlic is a substitute for pharmaceutical antibiotics; if your doctor recommends antibiotics, please take them.)
Garlic has a reputation for improving blood cholesterol levels, and was approved by the German Commission E (an official series of herbal monographs, or reports, published by the German Federal Health Agency) as a treatment for arteriosclerosis, hypertension, and elevated cholesterol levels.
These are all excellent reasons to add garlic to your daily diet. I use garlic regularly in cooking, as I enjoy the added flavor. Garlic has been used all around the globe in nearly every type of cooking, and as part of nearly every herbal tradition. There are many recipes available for adding garlic to your diet, in almost any type of cuisine. (See my previous post, What If I Don't Like Broccoli? for some online recipe sources.)
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