Garlic is one of the oldest medicinal plants. It is mentioned in the oldest monument of writing, Ebers’ papyrus, found in Egypt. It is supposed to protect the builders of the pyramids from massive infectious diseases. The food was still used in Babylon 4500 years before the New Age. Juice or pulp of garlic the ancient Greeks used in bites of snakes, poisonous insects, bees and axes. The Slavs called garlic “snake grass”. They carried him to the neck in the case of plague and cholera epidemics. China knew the garlic preparations in 2600 AD. and used them as a source of endurance and strength to eliminate fatigue during physical stresses. Ibn-Sina (Avicenna) also widely used this plant to cure many diseases. Garlic is extremely rich in proteins, fats, sulfur-containing active compounds, vitamins (C, E, A, D and group B), minerals (iodine, potassium, sodium, magnesium, selenium, silicon, phosphorus) contains a great number of phytoncides (antimicrobial, antifungal, antiparasitic), etc.

Chemical composition:

Contains allicin, phosphorus, manganese, magnesium, iron, calcium, copper, germanium, sulfur compounds, zinc, vitamins A, C, B1, B2

Dosage: The use of garlic oil may contradict the use of warfarin

Inside: one teaspoon in the morning or in the evening can be mixed with salad or olive oil


  • Reduces cholesterol, blood pressure and sugar
  • in arteries, atherosclerosis, cardiovascular disease, improves blood circulation
  • Reduces the activity of cancer cells in some stages of cancer
  • against influenza, antiviral
  • inhibits the development of bacteria and bacilli, tuberculosis, eliminates Candida albicans, kills intestinal parasites, asthma and sinusitis
  • Vitaminizes the immune system and cleanses the body

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