Eating Garlic is Very Toxic for the Body

Eating Garlic is very toxic for the body

Ayurvedic medicine, the oldest form of medicine does not recommend garlic at all and they had very good reasons because it is known to be one of the most toxic herbs or plants and not fit for human consumption that, they are known to have destructive effects so that’s why garlic works on bacteria killing germs, it is an anti-bacterial food that can completely eradicate bacteria. Not many people think that that is a good thing, we want something that kills off germs but it can have negative side effects that may be even worse than having a bacterial infection.

I personally do not recommend it for a number of reasons there is some studies that show that garlic can actually cause damage to brain cells and it has that very powerful effect because garlic does end up in the blood stream if eaten in raw form; if it is eaten in cooked form the negative or toxic effect is greatly diminished, so if a person does feel like they want the garlic then they can take it in cooked form, and it will be less negative in the sense that it can cause harm in the body.

Garlic burns, it literally can burn little holes through the lining of the intestines it can certainly penetrate the mucus lining and make its way through into the intestinal wall where it can burn little holes that eventually you if you eat it too often, it can lead to perforations and that is the part where they already have been eaten or damaged. So particularly people who have leaky gut where already the toxins escape from the intestines and move into the blood stream, they should be extra careful because garlic should not really be in the blood.

I remember perhaps some people know who have been going through, World War II or post World War II, immediate 5-10 years for example, the Italians who were very knowledgeable about the toxic effects of garlic, they took garlic cloves with them to the frontiers and they squashed, they basically used the garlic juice to pour it over the bullets and then they put the bullets that have the garlic on them into their guns and they were never known to be good shooters, the Italians, they were famous  for not being able to aim at the solders properly so they often missed, probably they missed more often than they succeeded, so they thought by putting the garlic on the bullet and then somehow hit the enemy in the foot or somewhere, not in the heart or the head, they just injured them somehow and when the garlic entered the enemy’s blood stream they knew that the enemy would die, because once it is in the blood, if you did that, if you injected raw garlic juice into the blood, you can certainly die from that.

So it is not something to be take lightly. There is a whole new trend in Italy that is shying away from putting garlic in the food and they know that it is not one of the best things to ingest because it cause upset stomach, it can upset the intestines, and it can cause inflammation, so there is even a new trend it is called  ‘garlic-free restaurants’ so all the great chefs, they are learning how to cook without garlic, because garlic became only popular in that part of the world when there was a shortage of food and there was no spices or herbs available, particularly during the war times and the poor people they were taking recourse to garlic as a way to making their food more flavorful and, that’s where the trend started expanding, because there were a lot of poor people after world war two so, in a way that’s when garlic became very popular and it spread throughout the world. So there is a new trend which has sort of gone backwards in time and phasing garlic out.

It also overrides the flavor of other tastes in food so once you put garlic in it, you hardly taste anything else but garlic,  in that sense it is not the best for the taste buds because it is very important that the tongue which has taste bud cells to detect all the tastes – sweet, sour, salty, pungent, bitter and astringent – it is important that we have exposure to all those six tastes, in order to… for the cells in the body to function well, and for the food to be digested properly, and if you miss out on some of these tastes or you override them by having a particularly pungent taste that dominates all the other tastes, then this can lead to digestive trouble where the digestive system no longer recognizes these other tastes and is not secreting the correct enzymes and digestive secretions in order to digest all the foods that you have ingested, not just the pungent or spicy food which garlic is.

Can you also give a little brief on the medicinal values of garlic which Ayurveda recommends?

You do not find many references in ayurvedic medicine for medicinal properties of Ayurveda except that it does have an anti-bacterial effect. It is more recommended to put up garlic in the fields to prevent mosquitoes and other insects from flying in there and eating up the crops so, in that sense, garlic has definitely a major use, but it should, in my opinion, not be used for food, that’s why every body type reacts to it, so it is not really good for any of the body types. The only body types that can cope with it more than others are the kapha body types. They have a thick skin, thick intestinal lining, so for them to get serious damage is less likely than in the vata type, who has a very thin intestinal lining,  for them they are more likely to get injured by it and, for the pitta body types, they can get inflammation in the intestine if they eat too much garlic. especially the raw form.

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