Now I don’t know about you, but right now it feels like we are all living in the twilight zone. We’ve got media giants telling us one thing, science pointing in another direction, and the government just won’t shut up. Yet through all of this, can we make some sense out of what is actually good for our health?
I do believe we can, and one thing is, we should really stop listening to the BBC as they have been caught yet again spreading fake news and potentially putting people’s lives in danger. Of course… of course… leave the pitch forks, cause it’s not like they have a multi billion pound budget and get tidy financial boosts from the Bill and Melinda Gates Foundation is it? It’s not like an entire nation looks up to the institution for valuable direction in life is it?
The concerning part for me, is that the BBC were caught flat out trying to debunk the medicinal benefits of garlic during the recent plandemic. Which from personal experience I can confirm that garlic in a concentrated form is an incredibly powerful anti viral and anti bacterial. There’s also ginger, but that’s another story for another day.
Now the BBC went on quite the tirade against garlic, using the Bill and Melinda Gates sanctioned organisation commonly known as WHO.
The BBC wrote an article called: Coronavirus: The fake health advice you should ignore…
Lots of posts that recommend eating garlic to prevent infection are being shared on Facebook. The WHO (World Health Organization) says that while it is “a healthy food that may have some antimicrobial properties”, there’s no evidence that eating garlic can protect people from the new coronavirus. In lots of cases, these kinds of remedies aren’t harmful in themselves, as long as they aren’t preventing you from following evidence-based medical advice. But they have the potential to be. The South China Morning Post reported a story of a woman who had to receive hospital treatment for a severely inflamed throat after consuming 1.5kg of raw garlic. We know, in general, that eating fruit and vegetables and drinking water can be good for staying healthy. However, there is no evidence specific foods will help fight this particular virus.BBC 2020
Now when I first read this, I nearly had a little panic attack. I couldn’t understand why the BBC was so hell bent on trying to make garlic look like it had no use. Even more so, because I had originally noticed this story being broadcast via 24 hour news. I could not understand why the BBC were pushing this so hard!
Then there is the fact that the WHO is being used to back up this story, which has just had its funding cut by Trump and evidence is coming to light of deep corruption operating within the institution, squarely pointing its fingers at the Bill and Melinda Gates Foundation. Which is ironic, because, the Bill and Melinda Gates Foundation have been found to be very cosy with the BBC as mentioned before.
Thank Gloria of diamond street we have science though, as a recent study found: “Allium sativum (garlic) may be an acceptable preventive measure against COVID-19 infection to boost immune system cells and to repress the production and secretion of proinflammatory cytokines as well as an adipose tissue derived hormone leptin having the proinflammatory nature.”
The study named “The Effects of Allium Sativum on Immunity within the Scope of COVID-19 Infection” outlined the extensive benefits of allium sativum (garlic) stating: Allium sativum is a functional food well-known for its immunomodulatory, antimicrobial, antiinflammatory, antimutagenic, antitumor properties. Its antiviral efficiency was also demonstrated. Some constituents of this plant were found to be active against protozoan parasites. Within this context, it appears to reverse most immune system dysfunctions observed in patients with COVID-19 infection. The relations among immune system parameters, leptin, leptin receptor, adenosin mono phosphate-activated protein kinase, peroxisome proliferator activated receptor-gamma have also been interpreted. Leptin’s role in boosting proinflammatory cytokines and in appetite decreasing suggest the possible beneficial effect of decreasing the concentration of this proinflammatory adipose tissue hormone in relieving some symptoms detected during COVID-19 infection.
Now we have science saying nature and garlic are good, the BBC trying to debunk everything that isn’t a vaccine, and we already know the government doesn’t have a f**king clue.
- Spike proteins administered intravenously are engineered to cross the blood-brain barrier, can cause cerebral hemorrhage
- Crushing The “Struggling Women Can’t Work Due To Childcare Crisis” Narrative Once And For All
- HCA Healthcare announces partnership with Dr. Google, exposing 32 million patient records to Big Tech’s prying eyes
- Smoking gun: Communist China plans to fight WWIII with bioweapons
- The five phases of vaccine compliance: We are currently in phase 3, and the last phase involves door-to-door arrests of those who refuse spike protein injections
If you haven’t already heard, garlic is taking the medical world by storm, as it’s applications for health and chronic disease are second to none.
Garlic has been found to be antibacterial, antiviral, lower blood pressure, improve cholesterol… the list is pretty extensive. It works by using something called allicin, which has been found to be a garlic super power.
Now the thing with garlic, is how do you get as much of it into your system to merit having a medicinal application? Yeah it tastes nice, as part of a meal, yet have you tried to consume eight garlic cloves in quick succession? There’s a good chance you haven’t eh… haha
Now I mention this, as around eight garlic cloves is equivalent to a teaspoon of garlic powder. Which when we consider dosage of garlic for medical applications, this is quite important. The idea would be to get as much of the active compounds into the body as soon as possible to offer relief.
What would you rather consume? Eight individual garlic cloves, or would you just want a small drink with a tea spoon of garlic powder added. Now I’ve tried both ways, and find that just making a small drink with a teaspoon of garlic powder and downing it like a vodka shot is the most effective way to get allicin rich garlic on it’s way to working its magic.
Now I’ve done the powder for a while, and have found some pretty remarkable benefits from doing so. I have stronger teeth, better breath, increased vitality and so on. Yet there was never any clear information on whether powdered garlic is as good as fresh garlic, as to retain all of that allicin goodness.
The concern that I had, was whether or not the benefits of garlic were affected when garlic was reduced to a powder. Upon investigation, there does seem to be evidence which suggests that garlic is incredibly potent in those regards and retains twice as much nutrients than what the cooked counterpart had.
Now a study from an institution in Chicago called NutriSciences, investigated the allicin bioavailability or bioequivalence (ABB) of garlic supplements and foods. They found that the active ingredient allicin was as abundant in supplements that used garlic powder than what could be found from freshly crushed garlic.
The bioavailability of allicin from garlic powder supplements containing alliin and active alliinase can be as high as that from an equivalent amount of crushed raw garlic containing maximum allicin, when consumed with a meal.Allicin Bioavailability and Bioequivalence from Garlic Supplements and Garlic Foods (2018)
This is great news for medicine, as garlic is being found to treat a vast array of conditions, and if we can process the garlic into powder, we can also give it a longer shelf life, therefore allowing stockpiles to be created.
There is evidence to suggest that modern antibiotics which come from penicillins or tetracyclines and so on can actually be toxic as they can lead to fungal infections, adverse reactions and extensive damage to gut bacteria.
Garlic production in China is significant to the worldwide garlic industry, as China provides 80% of the total world production and is the leading exporter. Following China, other significant garlic producers include India (5% of world production) and Bangladesh (1%). As of 2016, China produced 21 million tonnes annually.
Garlic in China is mentioned in the Calendar of the Xia, dating to 2000 BCE. It is theorized that its cultivation in China occurred at the same time as it did in ancient Mesopotamia. The ancient Chinese recognized the powerful antibiotic effects of garlic and used it in Chinese traditional medicine, using it to cure stomach upset and diarrhea, among other ailments.
Between 1992 and 2000, Chinese garlic exports increased from 128,239 tonnes to 383,860 tonnes, and it became the world’s largest producer.
China has been involved in numerous disputes with its rivals including South Korea, Japan and the United States, and the country has been investigated for dumping. In 1994, the US introduced a 376.67 percent antidumping tax on Chinese garlic for a 5-year period, and when Chinese garlic merchants failed to meet with US official to review the situation in 1999, the duty has since been kept on permanent basis. In 1994, China too introduced regulations on export of garlic to 12 countries, and under the new regulations only 16 firms were permitted to export and a fixed quota was fixed for each firm and a fee collected on that basis. The total quota allotted was mentioned by the Chinese Chamber of Commerce as 100,000 metric tons in 1994 with increasing amounts in the following four years.
In February 2001, the nations agreed to settle the long-running dispute related to China’s interest in three EU nations through a seven-year agreement. In 2004, an antidumping duty was imposed by Canada on garlic as the assessment at that time was China’s exports met 75 percent of the world production of garlic. The review committee had also observed that the production of garlic in China amounted to a 60 percent increase over the 2000 level. In spite of this high production recorded till 2004, the FAO reported that there was a shortage of production in 2005 which resulted in increase of garlic price in the export market to US $13 per box in 2005. Mexico, Brazil, Chile, Thailand, Venezuela and South Africa joined the US and Canada in imposing an antidumping duty. However, China’s export of garlic to the European Union was duty provided with an exemption up to a limit of 29.1 million pounds of garlic every year, with duty imposed on rising scale on any quantify exceeding this amount. 
China has also faced problems with Korea, the most important market for Chinese garlic. In 1999, Korean garlic prices fell by 30 percent, blamed on less costly imported Chinese garlic. As a result, on 1 June 2000 the Korean government introduced a 315 percent levy on imported garlic and restrictions on quantity of imports permitted. The Chinese saw this as a direct attack on their garlic industry and retaliated a week later on 7 June 2000 by suspending the import of Korean-made mobile phones and polyethylene. Six weeks later they lifted the suspension and Korean diplomats reached an agreement over the garlic industry with the Chinese, under which Korea could import 32,000 tonnes annually at low tariffs and would be permitted to grow by 5.25% per annum over a 3-year period. The Ministry of Foreign Trade and Economic Cooperation (MOFTEC) established the “Provisional Rules on Management of Export of Garlic to South Korea” to specifically manage and regulate it.
In January 2013 it was reported that two British men had made millions of euros smuggling Chinese garlic from Norway into Sweden; illegal as the EU imposes a 9.6 percent duty on garlic which is imported from overseas.
Disruptions in the supply of Chinese garlic caused by Covid-19 have led to a surge in demand for Mexican garlic, according to a recent report from Tridge.
“Mexican garlic has experienced a higher demand than usual due to a shortage of imports from China resulting in low stock volumes,” the company notes.
“The impacts of Covid-19 has also triggered a global demand for Mexican garlic as its not only is it an indispensable ingredient for cooking but it is highly important for medicinal and cosmetic purposes.”
While Mexico’s production volume is expected to be 14 per cent lower than last year, favourable weather conditions and an increase in planted area has led to an abundant crop of Chinese garlic this season.
However, since early May, the combination of a plentiful harvest and export limitations caused by the pandemic has dramatically reduced its price from US$1.13/kg to US$ 0.71/kg. According to Tridge, industry experts predict that there is still room for the export price to drop even lower.
THERE WAS NEVER ANY NEED FOR ANTIBIOTICS, JUST A NEED TO CORNER AND PROFIT FROM THE BOOMING MARKET OF HEALTHCARE
I don’t know about you, but I’ve always grown up with the idea that you visit a doctor for the reasons of health and well being. Yet, the more I learn about the medications and treatment options available, the more I realise this doesn’t seem to be case for modern medicine. Modern medicine is very much a pharmaceutical affair, dominated by corporations with their shareholders and magic potions that have been whipped up in frankenscience laboratories.
The Discovery of Penicillin
Penicillin was discovered in 1928 and is said to have heralded the dawn of the antibiotic age, being referred to as the first “true antibiotic”. Professor of Bacteriology Alexander Fleming, made the “discovery” at St Mary’s Hospital in London.
Returning from holiday on September 3, 1928, Fleming began to sort through petri dishes containing colonies of Staphylococcus, bacteria that cause boils, sore throats and abscesses. He noticed something unusual on one dish. It was dotted with colonies, save for one area where a blob of mold was growing. The zone immediately around the mold—later identified as a rare strain of Penicillium notatum—was clear, as if the mold had secreted something that inhibited bacterial growth.
It was Howard Florey, Ernst Chain and their colleagues at the Sir William Dunn School of Pathology at Oxford University who turned penicillin from a laboratory curiosity into a life-saving drug. Their work on the purification and chemistry of penicillin began in earnest in 1939, just when wartime conditions were beginning to make research especially difficult. To carry out a program of animal experiments and clinical trials the team needed to process up to 500 liters a week of mold filtrate. They began growing it in a strange array of culture vessels such as baths, bedpans, milk churns and food tins. Later, a customized fermentation vessel was designed for ease of removing and, to save space, renewing the broth beneath the surface of the mold. A team of “penicillin girls” was employed, at £2 a week, to inoculate and generally look after the fermentation. In effect, the Oxford laboratory was being turned into a penicillin factory.Discovery and Development of Penicillin (2020)
What people understand to be antibiotics today, such as penicillin’s, tetracyclines and so forth are produced industrially by a process of fermentation, where the source microorganism is grown in large containers (100,000 – 150,000 liters or more) containing a liquid growth medium.
You will find that the microorganisms used in fermentation are rarely identical to their counterparts in the wild. This is because species are often genetically modified to yield the maximum amounts of antibiotics. Mutation is often used and is encouraged by introducing mutagens such as ultraviolet radiation, x-rays, or certain chemicals.
Antibiotics are compounds produced by bacteria and fungi which are capable of killing, or inhibiting, competing microbial species.Discovery and Development of Penicillin (2020)
I’m assuming all of this sounds generally familiar, as that was what I remember being taught in school, well something similar at least. I remember hearing stories of how there were incurable diseases in the world and antibiotics came to the rescue. Even now, BBC GCSE Bitesize is teaching kids that penicillin was the first “true antibiotic”.
Antibiotics are substances that slow down or stop the growth of bacteria. They are commonly prescribed medicines, examples include penicillin and amoxicillin. These can be taken to cure the disease by killing the pathogen, but only cure bacterial diseases and not viral ones. Penicillin was the first antibiotic discovered in 1928 by Alexander Fleming. He noticed that some bacteria he had left in a Petri dish had been killed by the naturally occurring Penicillium mould.Treating, Curing and Preventing Disease – BBC GCSE BITESIZE
Now Penicillin sounds fantastic and jazzy with it’s big words and scientific processes but in reality it is nothing but a diversion tatctic away from the most powerful medicinal plants known to humans. The evidence would also suggest that Penicillin was in fact not the first true antibiotic as it’s very foundations can be debunked quite easily.
There is evidence to prove that natural remedies are not only better at treating bacterial infections, but are also safer, easily obtainable and don’t come with a plethora of side effects.
There is one particular botanical species which outshines all in respects of its antibacterial and antimicrobial properties and that is garlic(Allium Sativium), which is closely related to the onion, leek and so on. Now, garlic is important to mention as it does something that penicillin could do from day one, and that is kill staphylococcus. See the Allium family which is home to garlic and onions alike come with high organosulfur compounds which have antioxidant, antiviral and antibacterial properties.
More recently, garlic has been proven to be effective against a plethora of gram-positive, gram-negative, and acid-fast bacteria. These include Salmonella, Escherichia coli, Escherichia coli, Salmonella, Klebsiella, Micrococcus, Bacillus subtulis, Clostridium, Staphylococcus, Mycobacterium, and Helicobacter. It has been documented that garlic exerts a differential inhibition between beneficial intestinal microflora and potentially harmful enterobacteria. The antibacterial activity of garlic is widely attributed to allicin. The cloves of garlic and rhizomes of ginger, extracted with 95% ethanol, suggested to have anti-bacterial activity against multi-drug clinical pathogens and can be used for prevention of drug resistant microbial diseases. Garlic also suggested as a treatment for multi-drug resistant tuberculosis.Bayan L, Koulivand PH, Gorji A. Garlic: a review of potential therapeutic effects. Avicenna J Phytomed. 2014;4(1):1‐14.
The great miracle that was penicillin could have been solved easily with garlic. There was no miracle. In fact, there’s a good chance that the invention of penicillin was the greatest medical diversion of modern times used to move funds out of the taxpayers purse.
Over the past few decades scientific studies have been surfacing which don’t just prove the antibiotic effects if garlic, but also prove it is responsible for a load of other health benefits, specially in high doses.
“Garlic has several different uses, such as garlic volatile oil, garlic powder, and garlic juice for its antimicrobial activity. Main garlic species is A. sativum, which is not only accepted as an ethnopharmaceutical drug but also proved to have therapeutic effects by several scientific research studies. It has been used as food and medicine starting from ancient times in India, Egypt, Greece, and Rome. Several research studies about antibacterial, antiprotozoal, anticancer, antifungal, and antiviral activity of garlic can be found as the current literature is concerned. The most significant component of garlic is allicin (diallyl thiosulfinate), and its activity is investigated against a broad range of Gram-positive and Gram-negative bacteria. Allicin is not present in fresh clove of garlic, but it is released after crushing and chopping with the alliinase enzyme activity. Alliums, component of garlic, include largely cysteine sulfoxides. Conversion of alliinase to allicin by cysteine sulfoxides transforms to thiosulfates, which are volatile and lachrymatory. Allicin, an organosulfur compound, which prevents lipid biosynthesis, was proved to damage Candida albicans cell wall and cause inhibition of RNA synthesis in bacteria. The antimicrobial activities of allicin and garlic extract investigated a large spectrum against Mycobacterium, Photobacterium, Proteus, Pseudomonas, Salmonella, Staphylococcus, Escherichia, Helicobacter, Clostridium, Cryptocaryon, Klebsiella, and Bacillus species.”Comparison of Antimicrobial Activity of Allium sativumCloves from China and Taşköprü, Turkey (2018)
Now after all of this there will be some questions needed to answer why medicine persists with pharmaceutical medications when there are botanical remedies like garlic can be equally as useful. Surely the botanical route is safer for the environment, has a lower carbon footprint, and is overall better for people’s health?
To do this, would be to scarafice the $50+ billion dollar antibiotic market which currently exists and I’m pretty sure there would be some tension if too much attention was taken away from their products eh.