• relieves cold symptoms (shivers, sneezing, tender skin);
  • reduces inflammation;
  • controls blood sugar;
  • opens skin pores;
  • stimulates digestion;
  • increases appetite;
  • helps to poop;

Acid-Alkaline: ;

Usable parts: tuber;


  • use on sandwich;
  • use in dishes;
  • 3-4 cloves of garlic a day reduce the risk of developing any kind of cancer.
  • Before use, crush the garlic with either a press or a knife.
  • Let the crushed garlic stand for 10 to 15 minutes to activate enzymes – release and activate anti-cancer agents.
  • To increase the anti-cancer effect of garlic, use it with chopped celery and parsley to eliminate the specific taste of garlic.

Contraindications: fever, allergy, hot symptoms like hot hands, hot feet, flushing face;

Character: hot, warm;

Taste: spicy, sweet;

Organs Affected: pancreas (spleen), lungs, stomach, large intestine;


An ancient Roman doctor Galenos gave garlic daily to gladiators to recover and heal from wounds. Garlic is rich of anticancer agents and high in quercetin (known as flavonoid). Garlic prevents the development of cancer and metastasis, strengthens the immune system and removes toxins from the liver.

Garlic reduces the amount and effect of testerogens in processed meat. That is why wise housewives put garlic into meat and add it intodifferent marinades. The food is always delicious, because the taste sense tells body – this consumed food is very useful! Therefore we eat food that has been seasoned with garlic even more. Unfortunately, this is being used by businessmen and manufacturers. They add e-substances such as glutamate to different food products. Glutamate tells brain to eat food more and more despite the fact that the food is not good for our health (e.g. potato chips).

Garlic stimulates the self-destruction of cancer cells, especially in lung cancer. People who have enough garlic in their diet are 50% less likely to have gastric, colon, colorectal and breast cancer than those who don’t have garlic in their diet.

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