30 January 2013

Healing Power of Garlic

Apparently, God did His research and came up with the perfect antibiotic that combats everything known to make a body sick- GARLIC!. 
At least for now it is available without prescription and is relatively cheap. It also goes well with food, because it is food. It's medicinal food and that's the best kind. 
It's not like the other kind that makes you sick when you eat it. 

Garlic Proven to be 100 Times More Effective Than
April McCarthy, Prevent Disease
A significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.
Their work was published recently in the Journal of Antimicrobial Chemotherapy a follow-up to the author’s previous research in Applied and Environmental Microbiology which conclusively demonstrated that garlic concentrate was effective in inhibiting the growth of C. jejuni bacteria.
Garlic is probably nature’s most potent food. It is one of the reasons people who eat the Mediterranean diet live such long healthy lives. Garlic is also a powerful performer in the research lab.
“This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply,” said Xiaonan Lu, a postdoctoral researcher and lead author of the paper.
One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.
“This is the first step in developing or thinking about new intervention strategies,” saif Michael Konkel, a co-author who has been researchingCampylobacter jejuni for 25 years.
“Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world,” Konkel said. Some 2.4 million Americans are affected every year, according to the U.S. Centers for Disease Control and Prevention, with symptoms including diarrhea, cramping, abdominal pain and fever.
The bacteria also are responsible for triggering nearly one-third of the cases of a rare paralyzing disorder known as Guillain-Barre syndrome.
Diallyl disulfide is an organosulfur compound derived from garlic and a few other genus Allium plants. It is produced during the decomposition of allicin, which is released upon crushing garlic
Lu and his colleagues looked at the ability of diallyl sulfide to kill the bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell. They found the compound can easily penetrate the protective biofilm and kill bacterial cells by combining with a sulfur-containing enzyme, subsequently changing the enzyme’s function and effectively shutting down cell metabolism.
The researchers found the diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and often would work in a fraction of the time.
Two previous works published last year by Lu and WSU colleagues in Applied and Environmental Microbiology and Analytical Chemistry found diallyl sulfide and other organosulfur compounds effectively kill important food-borne pathogens, such as Listeria monocytogenes and Escherichia coli O157:H7.
“Diallyl sulfide may be useful in reducing the levels of the Campylobacterin the environment and to clean industrial food processing equipment, as the bacterium is found in a biofilm in both settings,” Konkel said.
“Diallyl sulfide could make many foods safer to eat,” said Barbara Rasco, a co-author on all three recent papers and Lu’s advisor for his doctorate in food science. “It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats.”
“This would not only extend shelf life but it would also reduce the growth of potentially bad bacteria,” she said.
The natural substance could also be derived without artificially introducing harmful chemicals to disruptive its disease-reducing abilities.
Ironically, many researchers think that antibiotics may be just one of several factors that contribute to intestinal blockage in young children.
About the Author
April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.
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How "THEY" Know Its You

Total control means total surveillance. The means to do just that is underway. They are interested in tracking you from birth to death in order to control you from birth to death. 
What kind of life will that be?

11 Body Parts Defense Researchers Will Use to Track You

  • 6:30 AM

28 January 2013

The Healing Power of Raw Honey

Honey like milk, in its raw state is a potent healer. Both raw milk and raw honey can be ingested as regular food, but honey can also be applied externally to wounds, cuts, burns, etc. Honey has been used for millenia as a major medicine, but in the modern age of antibiotics has been largely forgotten. Also, don't expect much healing power in the pasteurized (cooked) honey on your local supermarket shelf. Only the raw honey will do that. And the best of the best is the medicinal grade Manuka honey...


Discovered That Kills All Bacteria Scientists throw at it.
AUSTRALIAN researchers have been astonished to discover a cure-all right under their noses — a honey sold in health food shops as a natural medicine.
Far from being an obscure health food with dubious healing qualities, new research has shown the honey kills every type of bacteria scientists have thrown at it, including the antibiotic-resistant “superbugs” plaguing hospitals and killing patients around the world.
Some bacteria have become resistant to every commonly prescribed antibacterial drug. But scientists found that Manuka honey, as it is known in New Zealand, or jelly bush honey, as it is known in Australia, killed every bacteria or pathogen it was tested on.
It is applied externally and acts on skin infections, bites and cuts.
The honey is distinctive in that it comes only from bees feeding off tea trees native to Australia and New Zealand, said Dee Carter, from the University of Sydney’s School of Molecular and Microbial Biosciences.
The findings are likely to have a major impact on modern medicine and could lead to a range of honey-based products to replace antibiotic and antiseptic creams.
Professor Carter’s two sons, Marty, 8 and Nicky, 6, think it’s funny the way their mother puts honey on their sores. But she swears by it, telling stories of how quickly it cures any infection.
“Honey sounds very homey and unscientific, which is why we needed the science to validate the claims made for it,” she said.
The curative properties of various types of honey have been known to indigenous cultures for thousands of years, and dressing wounds with honey was common before the advent of antibiotics.
“Most bacteria that cause infections in hospitals are resistant to at least one antibiotic, and there is an urgent need for new ways to treat and control surface infections,” Professor Carter said.
“New antibiotics tend to have short shelf lives, as the bacteria they attack quickly become resistant. Many large pharmaceutical companies  have abandoned antibiotic production because of the difficulty of recovering costs. Developing effective alternatives could therefore save many lives.”

Professor Carter said the fascinating thing was that none of the bacteria researchers used to test the honey, including superbugs such as flesh-eating bacteria, built up any immunity.
She said a compound in the honey called methylglyoxal — toxic on its own — combined in unknown ways with other unidentified compounds in the honey to cause “multi-system failure” in the bacteria.
The results of the research project are  published in this month’s European Journal of Clinical Microbiology and Infectious Diseases.