Why Use Garlic

Posted: March 29th, 2011 | Author: Dr. Bill Stillwell | No Comments »

Before there were cholesterol lowering drugs, there was
garlic, a 100% natural ingredient that has been helping
your heart and many other parts of your body for thousands
of years. In India, garlic, ginger and turmeric are called
the Big Three and they appear in more Indian dishes than
you can count. Indian healers talked about the curative
properties of garlic three thousand years ago and it will
continue to do wonders long after many synthetic drugs have
been proven to be ineffective.

Garlic is an integral part of my Cholesterol Crushing
Combo, along with fish oil and niacin. I have been taking
this combination for over thirty years and I continue to be
free of any clinical heart disease, which took my own
father, way too early.

There have been 1,200, or more, scientific studies done on
garlic. That’s an enormous amount of research and the
results have been amazing. Dozens of medical benefits have
been linked to garlic.

Studies have shown that garlic “thins the blood” and lowers
cholesterol. It also helps prevent high blood pressure,
heart disease and stroke.

In the lab, garlic appears to block the growth of cancer
cells. Population studies show that people who consume
large amounts of garlic have fewer instances of stomach and
colon cancer than those who don’t.

In another study, in a Boston City Hospital, garlic was
successfully used to kill 14 different strains of bacteria
taken from the noses and throats of children.

Let’s focus on cholesterol.

Garlic lowers the level of total cholesterol and the blood
fats known as triglycerides in the bloodstream. According
to Yu Yan Yeh, Ph.D., a professor of nutrition science at
Penn State University, many of garlic’s protective effects
take place in the liver, where endogenous cholesterol is
produced.

In lab studies, rats given garlic extract produced 87% less
cholesterol and 64% fewer triglycerides. “The liver is a
primary place in the body for fat synthesis and for
production of cholesterol,” says Dr. Yeh. “When fewer of
these substances are made in the liver, there are fewer of
them in the blood.”

There’s a province in Northern China where people routinely
eat four to seven cloves of garlic per day. For every 100
cases of stomach cancer in the neighboring province, where
they don’t eat much garlic, the garlic eaters will have
only eight, or less.

I know not everyone is a fan of garlic, but garlic is
powerful medicine. By taking my formula you don’t have to
worry about garlic breath, or smelling like a restaurant
exhaust fan. Just pop the caps and forget about it–you’re
covered.

One last thing about garlic. You may have heard about cases
of antibiotic resistance in the last few years. This is
where bacteria have shrugged of the effects of drugs.
Garlic has proven to work in some cases where those drugs
have failed. Sometimes the oldest medicine is still the
best medicine:

https://www.favoriteformulas.com/crushyourcholesterol?awt_l=GnZNU&awt_m=1bUH8WWVC2z2rW

I’ll be back tomorrow with more.

With my best wishes for your optimum health,

Dr. Bill

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