How to use garlic as natural antibiotic?








How to use garlic as natural antibiotic?








Garlic is nature’s potent, natural antibiotic herb, that isn’t just effective against bacterial infections, but against fungal and viral infections as well. Unlike commercial antibiotic medications, it does not kill “good” bacteria in our body, neither does it have any harmful side effects. Clinical trials have proved its effectiveness against multiple ailments like chronic diarrhea, Candida overgrowth, genital herpes, chronic sinus infection, diabetes, high blood pressure, allergies, infections, toothaches, cancer, impotence, colds, heart disease, MRSA, and high cholesterol.

Garlic’s potency lies in a single active component called “allicin” which is not found in fresh garlic, but is released when it is crushed, chopped, chewed or bruised. This is effectively Garlic’s natural defense against bacterial and fungal attacks from the soil. That explains how these benefits are passed on to us when we eat them. Garlic loses its antibiotic properties when you cook or dry it, and commercial garlic capsules do not preserve the full activity of the fresh bulb.

So the only way is to eat it RAW. Crush the bulbs and expose it to air for ten minutes before consuming to fully activate this key germ-killing compound. Try adding tomatoes and lemon to make it more palatable.
Cheap, easily available, safe for the body, no side effects, potent pathogen killer, cure for multiple ailments…. What else do you need to consume the humble yet magical Garlic?


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