fm5
New Member
Posts: 29
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Post by fm5 on Jun 10, 2005 14:17:14 GMT -5
One thing that I felt really helped me with morgellens, that is not harmful to people - and that is garlic.
Let me tell you, this stuff kills a lot of things - internally in our bodies - and externally. I have heard about it being used on just about everything from earaches to athletes foot to parasites to infections.
It also lowers your cholesterol, which is good.
I would suggest putting raw garlic in your salads and foods. When you chop it up, press it down also so that the oils are released in it.
You can also take Kyolic garlic tablets.
I know garlic has helped alleviate some of my symptoms.
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Post by JEFF on Jun 11, 2005 9:39:49 GMT -5
BEEN HERE A LONG TIME GARLIC IS NUMBER 1 OR 2 ON MY LIST OF ALL TIME FAVORITES..MAKE THAT NUMBER 3..IT WILL ONLY WORK FOR A WHILE..BUT LONGER THAT OTHERS. I WAS UP TO 20 PILLS A DAY..BEFORE I STOPPED WORKING...GARLIC WORKS CAUSE IT HAS A HIGH SULFER CONTENT....THE SULFA DRUG SEPTRA,,HAS NOW I BELIEVE CURED ME..AND THEY DONT GET RESISTENT TO IT..CAUSE IT ACTUALLY GETSW ABSORBED INTO THE CELLS...THEY EAT IT AND DIE...BUT WE ARE BEING REINFECTED FROM OUR PLUMBING..I AM CONVINCED...I ONLY TAKE 5 MIN HIGH SOAP SHOWERS NOW..
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Post by ebgbgms on Jun 14, 2005 0:58:59 GMT -5
I can see why u think that jeff, and just think where it goes whats it does then. I put as much in the trash as poss. but who knows i dont let my family drink tap water now. cant win 4 losin.
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Post by friskeat it raw on Jun 20, 2005 0:16:26 GMT -5
thats funny!- I meant to say eat the GARLIC raw! I accidently put it after my name!:-*frisky
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Post by victoreah on Jun 20, 2005 7:35:09 GMT -5
I heard the same thing Frisk. I was told by a chiropractor that the only effective way for garlic to work is to eat a FRESH whole clove every day. He said the pills are not strong enough.
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Post by Stinky on Jun 20, 2005 7:39:25 GMT -5
I heard the same thing Frisk. I was told by a chiropractor that the only effective way for garlic to work is to eat a FRESH whole clove every day. He said the pills are not strong enough. It's also not effective if cooked....so eat it raw. peeeuuuuuueeeeeeeew
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Post by todays guest on Jun 20, 2005 8:10:11 GMT -5
Garlic is a anti-fungal, please read before you post. It also has antiseptic properties, not sulpheric properties. It is a good start for killing most parasites, and calming down the infection, but it is not sulpher at all. Garlic is a + for anyone with Lyme, Morgellons and parisitic infections. Silver is a anti-viral and helps for all of these ailments too. It can cure Hep C if you stay on it long enough. High Viral counts cause cancer, and this illness we all have has a 1 million + viral count. The people who don't find us and read usually die from a cancer somewhere. Parasites are the main cause of cancer in fact, Doctors now decribe some cancers as environmental. But do be careful with high doses and long doses of Sulpher drugs, it can kill you and cause your skin to disolve . I know we all want ot go back to work and play but this illness requires us to take it slowly. Septra has harmed more than it has healed. It is a good start for parasites but there are some more natural things out there. And I think your problems will return when you stop taking this Med. Mine did and so did others, before you destroy yourself, please do more research on Septra/Sulpher.
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Post by Guest on Jun 20, 2005 8:40:52 GMT -5
Sulfur compounds from fresh garlic can be divided into five categories:
l. The stable, odorless derivatives of the natural, sulfur-rich amino acid known as cysteine, found in unbroken garlic cloves and bulbs. Alliin (pronounced al-lean) is an example of this type of compound.
2. Compounds with a very brief existence called intermediates (the chemical equivalents of shooting stars), formed when we cut, crush, or chop garlic cloves thereby freeing an enzyme (allinase is the name of the garlic enzyme), which acts on the cysteine compounds such as alliin. We know little about the intermediates for they disappear in a fraction of a second after being formed and can never be stored even at low temperatures.
3. The isolable but none-the-less unstable and reactive compounds having a typical fresh garlic aroma and taste, formed by very rapid joining together of intermediates and found both in garlic juice as well as in the air above chopped garlic. Allicin, (pronounced "alice-in") is a well known example of compounds of this type. Actually our recent research has shown that as many as nine "chemical cousins" of allicin are also formed when garlic is cut. These other compounds also have a typical garlic aroma and taste. While allicin and its "cousins" can be prepared in pure form and studied in the research laboratory, they are termed "unstable compounds" meaning that at room temperature they have a very limited shelf life (a few hours) and cannot be stored without using special low temperature refrigerators.
4. More stable products are formed when allicin and its "cousins" stand at room temperature for a few hours or days.
A good example of this situation is macerate of garlic, a product formed when garlic is chopped ("macerated") with salad oil or other edible oils. Macerate of garlic is a rich source of "naturally-formed" garlic-derived compounds having the scientific names ajoene, methyl ajoene, and dithiins. These products are stable enough to be stored at room temperature for more than a year, for example when dissolved in an edible oil.
5. Materials prepared by heating garlic in boiling water and condensing (collecting) the steam as it becomes a vapor, a technique known as steam distillation. The product is termed the distilled oil of garlic. The scientific name for the major component of distilled oil of garlic is diallyl disulfide. It has a strong, slightly medicinal, "artificial" smell of garlic. Distilled garlic oil is used as a food flavoring agent.
In summary, when we cut or crush fresh garlic, we release an enzyme called allinase which rapidly converts odorless alliin to allicin, the latter having the typical odor and taste of fresh garlic. Allicin is unstable and rapidly reverts to ajoene (pronounced ah-hoe-ene) and dithiins (pronounced di-thigh-eins) in the presence of edible oils (e.g. macerates) or to diallyl disulfide on standing or heating in water.
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Post by jlilac999 on Jun 15, 2006 14:43:27 GMT -5
doesn't work
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Post by robertalouise26 on Aug 30, 2008 23:12:31 GMT -5
jlilac999 raw garlic DOES WORK. You have to take it every day as said above it should be crushed with a little salt and spread on sandwiches or what ever. I crush it with a little salt mix it with butter and spread it on crackers, used in ground beef. Garlic butter spread on steak is just sooooo nice and soooo good for you. It won't cure you over night but it will happen and then you keep the daily routine using it daily. Best. Roberta.
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Post by lilsissy on Aug 31, 2008 12:05:25 GMT -5
I believe it helps too, bought some garlic shampoo. I have used it only once but it had not bad smell.
Will let you know later if it helped.
Jennifer
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Post by robertalouise26 on Feb 28, 2009 22:59:45 GMT -5
Hi fm5 I couldn't agree with you more about the use of garlic. It contains a natural antibiotic plus it kills worms in dogs and I would suggest if taken enough it would kill worms in humans. I have always had large dogd. Kyra is my present dog she is a Newfoundland/Labrador cross and she has five large cloves of garlic chopped up and spread through her food everyday. I also eat garlic. I usually make my own garlic butter very very strong and spread it on sandwiches steak any meat in stews and casseroles. I would recommend it to everyone. Thank you for your post. Best wishes. Roberta.
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