Antibiotic Natural

Garlic is native to Central Asia, was highly valued in Egypt. The concideraban as a powerful therapeutic means; as a protector against the spirits and paranormal forces.Pliny recommended against the phthisis. It was used in large intakes in cases of picadurua of snakes or Scorpions. In the middle ages use suffered a setback, for his association with witchcraft. Perhaps check out Jeffrey L. Bewkes for more information. In the late middle ages and the Renaissance was almost the only defense of Europeans against the plague. In the Renaissance the garlic becomes a seasoning of Mediterranean and Balkan, peoples in particular for those social classes who could not access to spice up meals with species. Today it is known that garlic contains around 400 substances including vitamins, minerals and proteins.

Studies have shown, the absence of cardiovascular disease among people with a diet rich in garlic. Its chemical composition is as follows: is composed of water and carbohydrates, as well as protein, fats and celluloses; contains vitamins A, B1, B2, C and mineral elements such as: sodium, calcium, iron, iodine, silicon and sulfur. The essential active substance in garlic is a sulfurous and odorless substance called Alliin, 0.4% of the garlic clove. Its therapeutic properties are: anticeptico and antibiotic. Its raw juice destroys pathogenic bacteria, and has a strong inhibitory action on viruses.

As an antibiotic, its action is similar to the penicillin. While its effects are slower and less spectacular than the artificial antibiotic, garlic does not give rise to resistant strains, nor has secondary, harmful effects on the body. The consumption of garlic in large quantities, is effective to remove urinary, intestinal and lung infections. As the essences of garlic are volatile, they are deleted once digested and past into the blood through the lungs. Why is beneficial to combat colds, bronchitis, asthma, efisemas, toscombulsa, tuberculosis. Strengthens the immune system, is anticuagulante and decreases the lipids (fats) in the blood.