Bread, with its high activity yeast, contributes to the development of Candida Albicans (thrush), which is an overgrowth of the natural population of these yeasty bacteria in the bowel.  It used to take 6 to 12 hours for a loaf of bread to rise in a bakery.  Now it is done within 45 minutes, hence even more yeasts are actively reproducing and well and truly alive and not exhausted.

GARLIC is highly successful in killing Candida, or at the very least, in reducing Candida overgrowth.  This member of the onion family can be ingested as fresh, whole garlic cloves or in an extract-oil form, usually encapsulated.  It displays anti-bacterial and anti-fungal activity at concentrations non-toxic to human cells and tissues.  Aged GARLIC  appears to be better tolerated by the digestive system and is most acceptable socially as it is odorless.  The aging process does not detract from the therapeutic properties of GARLIC.

No clinical strains of Candida Albicans have shown a capacity to develop a resistance to GARLIC.

Many people have experienced an improved resistance to various diseases when taking GARLIC into the system on a daily basis.

Liquid GARLIC can be applied topically to Candida overgrowth and it can be helpful when applied to acne.  Asthmatics benefit from daily intake of GARLIC, so also sufferers of sinusitis.  It’s main claim to fame is that is is a powerful antiseptic and blood purifier.

When purchasing GARLIC, choose plump bulbs with clean, dry,unbroken skins.  Select firm bulbs, never buy spongy GARLIC; store in a cool, dry place in a container open to the air.

Eating fresh parsley or any chlorophyll containing food will dispel “GARLIC breath”.

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