I Love Garlic
by Susan A.Smith
Garlic is great food and good medicine. It contains 33 sulfur compounds, 17 amino acids and a dozen other compounds.
Penicillin has one constituent: penicillin. Bacteria are still trying to figure out how to develop resistance to garlic. They figured penicillin out in only 40 years. Studies show that garlic is helpful in lowering blood pressure and cholesterol and is effective against many types of bacteria, viruses, yeast and fungal infections.
A good friend once told me, "Everything that doesn't go with chocolate, goes with garlic!" Eat lots of both this winter.
Recommended reading: Herbal Antibiotics by Stephen Harrod Buhner (page 7).