«By Peter Josling HRC Publications P Allicin &VitaminC Power, Performance, Proof By PETER JOSLING P HRC Publications Allicin and Vitamin C Power, ...»
Allicin and Vitamin C
Power, Performance, Proof
By Peter Josling
HRC Publications P
Power, Performance, Proof
By PETER JOSLING
P HRC Publications
Allicin and Vitamin C Power, Performance, Proof
Copyright © 20
The right of Peter Josling to be identified as the Author of the
Work has been asserted by him in accordance with the
Copyright, Designs and Patents Act 1988.
First published in 20
by HRC Publications All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior written permission of the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition being imposed on the subsequent purchaser. A limited quotation up to 500 words may be used for reference purposes, with credits duly assigned.
Cover photograph: Debbie Josling Presented in the USA by Garlic Rx Inc.
USA www.garlicrx.com Table of Contents FOREWARD
A HISTORY OF GARLIC, THE SOURCE OF ALLICIN
WHAT IS ALLICIN AND WHAT ARE ITS MEDICINAL BENEFITS?............ 11 AN A TO Z OF AILMENTS THAT ALLI-C CAN BE USED TO TREAT........... 24 ACNE
ATHLETE S FOOT
BLADDER INFECTIONS CYSTITIS
POOR BLOOD CIRCULATION
COLDS AND INFLUENZA
FUNGAL NAIL DISEASE
IRRITABLE BOWEL SYNDROME
TICK BORNE DISEASES
TRAVELLER S TUMMY
MORE SERIOUS CONDITIONS
DRUG-RESISTANT CLOSTRIDIUM DIFFICLE
DRUG-RESISTANT ACINETOBACTER BAUMANII
WHAT CAN ALLI-C BE COMBINED WITH?
ALLI-C FOR ANIMALS AND INSECTS
CONTACTS! CONTACTS! CONTACTS!
Foreward Throughout history it has been recognised that garlic has the potential to assist the immune system in a number of ways beneficial to our health, including the stimulation of immune cells, the killing of pathogens and the detoxification of carcinogens. Until recently, however, the question has remained, how could we harness the special powers that the herb has long been suspected of possessing?
Its use in cooking is widely thought to be health-giving, and indeed certainly is to some extent, but mostly due to the range of minerals and vitamins that it contains. Garlic can, of course, be eaten raw, although most people find its pungent taste and lingering odour on the breath unacceptable. But even if we could munch our way through bunches of cloves, the benefit would still be far less than what we know to be possible.
Many people select a garlic supplement from the wide range available. But as we ll see later, in only a very few cases are they likely to find a product which provides even minor benefit. What s for sure is that they won t gain the true benefit that is possible. This seems a little strange. If garlic is so special, how is it that it appears to fall short of delivering its full potential? The answer is that the key active constituent, allicin, is a highly elusive and short-lived substance. In this book you ll discover how garlic produces allicin, a sulphur-based compound with exceptional antimicrobial properties, for its own highly-specialised purpose and how the compound quickly breaks down.
Only recently, decades after allicin was first identified in the laboratory, has it been possible to produce a stabilised form on a 3 commercial scale. A team of chemists and chemical process engineers have pioneered and patented the unique process of water-based extraction and freeze-drying that made this possible.
This milestone achievement has now enabled researchers to explore allicin s potential more fully and freely, to confirm the most incredible spectrum of activity not only against a host of common ailments, but also against today s most pressing problems resistant bacteria, virus and fungal infections. You ll also read how such microorganisms could even yet prove to be the scourge of modern man, how diseases that mankind thought had been eradicated with the widespread use of antibiotic drugs are regaining footholds, and how important allicin is expected to become in the future.
The availability of stable allicin means that the full benefits of garlic are available to the public Most importantly, the availability of stable allicin, produced in powder, liquid and creme form, means that at last the full benefits of garlic are available to the human and animal population. Later in this book you can read how allicin is active against an astonishingly wide spectrum of common and rarer conditions, and how you can use it to fight and guard against these.Theadditionofgingergivesmorebenefits.
Do please remember that before following any of the suggested uses for allicin in this book, you give due consideration to any health problems you have and refer to a general practitioner or physician for advice.
Allicin is Nature s antibiotic, antifungal and antiviral. I believe it has the potential to change the course of history. Provided people can get hold of it in whatever form is best for them, allicin has the capability to improve and even save lives.
I will give you a guarantee: Even if you are relatively fit and healthy with no other complicating diseases, you will notice a 4 difference when you start taking real stabilised allicin products.
Within three weeks you will feel different, you may be detoxing your system and you will experience an improvement in your general health, well-being and resistance to disease.
Peter Josling, Director The Garlic Centre Battle East Sussex UK TN33 9DP
The use of garlic, the plant that is the source of the versatile ingredient and valuable, restorative medicine, dates from Egyptian times. It was also popular with the Babylonians and the Hebrews. The great pyramid at Giza in Egypt bears an inscription indicating how much garlic and onion was consumed by the workers who built the pyramids. Indeed, it is reported that garlic was the cause of the first known industrial strike, caused when the ruling Egyptians stopped the daily ration of garlic given to the construction teams to ward off disease and build their strength. The men immediately downed tools and refused to continue their labours until rations were restored!
The Egyptians often left clay models of garlic in ordinary graves.
However its powers seem to have been acknowledged at all levels of society for, during Howard Carter s 1922 excavations, six carefullypositioned bulbs were found in Tutankhamen s tomb probably to ward off evil spirits. Clearly the Egyptians were familiar with the power of garlic. According to records, they were renowned for growing large tonnages of grain from which enormous amounts of bread were baked the staple part of an average diet in those days.
7 Unfortunately, this could often lead to problems with tooth decay.
Milled flour often contained grains of silica from the sandstone mill wheels and this frequently led to premature wear of the enamel and tooth decay. The only remedy was to use the pungent qualities of garlic, ground to a paste, and apply it straight to the aching tooth! This rather hot climate was also infested with mosquitoes and other biting insects, many of which carried malaria and other infectious diseases.
Once again it was garlic that came to the rescue as an effective insect repellent.
Garlic has been established as a medicine for thousands of years and was well recognised by the Egyptians, Babylonians, Ancient Greeks, Chinese, Vikings, Indians and Romans.
BOTANICAL BACKGROUNDAs time moved on, the uses of garlic in medicine flourished and many great physicians and philosophers made reference to its benefits.
Hippocrates, Homer, Aristotle, Pliny, Galen, Virgil and Mohammed all believed garlic to have many useful properties. The Greek and Roman armies were, like the Egyptian workers, fed garlic to build strength, and the first Olympian athletes consumed vast quantities before competitions to build stamina and keep themselves free from illness. It was thought to be food fit for a god or goddess, and was placed ceremoniously on piles of stones at crossroads for the Greek goddess Hecate.
Ever since, garlic has been used by the dominant cultures around the world. Nowhere more so than in China, where garlic has always been used in both cooking and medicine. The Chinese call garlic suan . The fact that this is written as a single sign in such an ancient language indicates a very early cultural recognition. Traditionally, the Chinese used garlic as an aid to long life as it was known both as a healing and a heating herb, which helped the circulation and was 8 believed to be beneficial in cases of tumours, tuberculosis, coughs, colds, infections and wound healing.
The Romans introduced garlic to Britain and it was later to be grown in monastery gardens. By the Middle Ages, garlic was well established although not necessarily loved by all! It was around this time that legends emerged about its magical properties and renowned ability to ward off evil spirits, in particular vampires! The long pointed leaves are thought to have given rise to the name gar , meaning spear or lance in Old English and leac meaning leek or potherb or vegetable. The natural origins of garlic lie in the steppes of Central Asia, where the plant grows wild. Other wild varieties grow around the world, usually in wooded areas. A member of the lily family (Liliaceae) garlic s botanical name is Allium Sativum (the cultivated variety). Other close members of the family include the onion (Allium Cepa), chives (Allium schoenoprasum), the leek (Allium porrum) and the shallot (Allium ascolonium). More distantly related are the autumn crocus, bluebell, aloe vera and lily of the valley. Of all the alliums, garlic is the most potent and best known for its culinary benefits and numerous medical uses.
Chinese believed garlic to be beneficial in the cases of tumours, infections and wound healing Also commonly grown in Elizabethan country gardens during the 16th century, garlic became known as peasant s food. In those days the odour was considered offensive and was not greatly beloved of the middle and upper classes. At about this time, garlic acquired the country name of Poor Man s Treacle, which came from a Greek word for antidote , which in Latin was theiracus . It was also commonly known as Devil s Posy and Witch Poison, doubtless due to its reputation for fighting off evil. Another name that became 9 synonymous with garlic was camphor of the poor , after its strong odour.
More recently, two world wars saw attitudes move greatly in garlic s favour. During the First World War, the British Government offered farmers throughout the UK a shilling a pound to grow the plant. This was because its medicinal properties were being used to fight off dysentery and as an aid to healing and the prevention of bacterial infection in wounded soldiers. In the Second World War garlic was again used extensively for its antibiotic qualities.
Aqueous garlic extracts contain plenty of beneficial sulphur that can unlock the full potential of plants and soil when used as a biostimulant, allowing maximum plant-feeding efficiency and helping to prevent insect attack as well. The table below clearly shows aqueousbased extracts like stabilised allicin release a lot more sulphur than oilbased alternatives.
10 What is allicin and what are its medicinal benefits?
Garlic is remarkable for the number of compounds it contains, including seventeen amino acids, at least 33 sulphur compounds, eight minerals (germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc) and the vitamins A, B1 and C. It also comprises fibre and water but not a single trace of allicin, the wonder compound that this book is about. How can this be? It s a story of how a plant has evolved to protect itself from attack by microbes in the soil, and here s
how it goes:
ALLIIN AND ALLINASE THE DYNAMIC DUOIn 1944 an Italian chemist, C. J. Cavallito, first isolated an unstable, odorous sulphur-containing compound with antibacterial properties from extracts of fresh garlic. He called the substance allicin (al-e-sin), after the generic name for the plant Allium Sativum.
Four years later researchers Stoll and Seebeck, also working with garlic, discovered an odourless sulphur-containing compound called alliin (al-e-een). This they found to be converted by a second garlic constituent, an enzyme called allinase (al-i-naze), to form allicin. The researchers made an additional, remarkable discovery: When they studied the cloves in cross-section they found that alliin and allinase were stored in different compartments. In an undamaged clove they remained completely separate, but once its structure was ruptured typically by cutting the two substances came into contact and formed allicin.