Member details
Gebruikersnaam
Wachtwoord
 
Wachtwoord vergeten?
 

Forum > GARLIC - TOXIC SHOCK! - Some of the Dangers of Eating Garlic:

 
Marion

Farina67

Wed, 12/12/2007 - 08:25 — Arthur Cristian
Some of the Dangers of Eating Garlic:

GARLIC - TOXIC SHOCK!

The reason garlic is so toxic, the sulphone hydroxyl ion penetrates the blood-brain barrier, just like DMSO, and is a specific poison for higher-life forms and brain cells. We discovered this, much to our horror, when I (Bob Beck, DSc) was the world's largest manufacturer of ethical EEG feedback
equipment.

We'd have people come back from lunch that looked clinically dead on an encephalograph, which we used to calibrate their progress. "Well, what happened?" "Well, I went to an Italian restaurant and there was some garlic in my salad dressing!" So we had them sign things that they wouldn't touch garlic before classes or we were wasting their time, their money and my time.

I guess some of you who are pilots or have been in flight tests...I was in flight test engineering in Doc Hallan's group in the 1950's. The flight surgeon would come around every month and remind all of us: "Don't you dare touch any garlic 72 hours before you fly one of our airplanes, because it'll double or triple your reaction time. You're three times slower than you would be if you'd not had a few drops
of garlic."

Well, we didn't know why for 20 years later, until I owned the Alpha-Metrics Corporation. We were building biofeed-back equipment and found out that garlic usually desynchronises your brain waves.

So I funded a study at Stanford and, sure enough, they found that it's a poison. You can rub a clove of garlic on your foot - a you can smell it shortly later on your wrists. So it penetrates the body. This is why DMSO smells a lot like garlic: that sulphone hydroxyl ion penetrates all the barriers including the corpus callosum in the brain.

Any of you who are organic gardeners know that if you don't want to use DDT, garlic will kill anything in the way of insects.

Now, most people have heard most of their lives garlic is good for you, and we put those people in the same class of ignorance as the mothers who at the turn of the century would buy morphine sulphate in the drugstore and give it to their babies to put'em to sleep.

If you have any patients who have low-grade headaches or attention deficit disorder, they can't quite focus on the computer in the after-noon, just do an experiment - you owe it to yourselves. Take these people off garlic and see how much better they get, very very shortly. And then let them eat a little garlic after about three weeks. They'll say "My God, I had no idea that this was the cause of our problems."

And this includes the de-skunked garlic's, Kyolic, some of the other products.

Very unpopular, but I've got to tell you the truth.

Source: From a lecture by Dr. Robert C Beck, DSc, given at the Whole Life Expo, Seattle, WA, USA, in March 1996, Nexus Magazine.

To Your Radiant Health, Happiness, Fitness and Freedom
Roger Haeske
Superbeing Training
A-1 Riverview Dr.,
South River, NJ 08882, USA
25 feb 2010, 23:45
Marion

Farina67

Onions and garlic are botanical members of the alliaceous family (alliums) - along with leeks, chives and shallots.
According to Ayurveda, India's classic medical science, foods are grouped into three categories - sattvic, rajasic and tamasic - foods in the modes of goodness, passion and ignorance. Onions and garlic, and the other alliaceous plants are classified as rajasic and tamasic, which means that they increase passion and ignorance.
Those that subscribe to pure brahmana-style cooking of India, including myself, and Vaishnavas - followers of Lord Vishnu, Rama and Krishna - like to only cook with foods from the sattvic category. These foods include fresh fruits, vegetables and herbs, dairy products, grains and legumes, and so on. Specifically, Vaisnavas do not like to cook with rajasic or tamasic foods because they are unfit to offer to the Deity.
Rajasic and tamasic foods are also not used because they are detrimental to meditation and devotions. "Garlic and onions are both rajasic and tamasic, and are forbidden to yogis because they root the consciousness more firmly in the body", says well-known authority on Ayurveda, Dr.Robert E.Svoboda.
Some branches of western medicine say that the Alliums have specific health benefits; garlic is respected, at least in allopathic medical circles, as a natural antibiotic. In recent years, while the apparent cardiovascular implications of vegetable Alliums has been studied in some detail, the clinical implications of onion and garlic consumption from this point of view are still not well understood.
Nevertheless, there are still many adverse things to say about garlic and onions. Not so well known is the fact that garlic in the raw state can carry harmful (potentially fatal) botulism bacteria. Perhaps it is with an awareness of this that the Roman poet Horace wrote of garlic that it is %u201Cmore harmful than hemlock".
It should be pointed out that Garlic and onion are avoided by spiritual adherents because they stimulate the central nervous system, and can disturb vows of celibacy. Garlic is a natural aphrodisiac. Ayurveda suggests that it is a tonic for loss of sexual power from any cause, sexual debility, impotency from over-indulgence in sex and nervous exhaustion from dissipating sexual habits. It is said to be especially useful to old men of high nervous tension and diminishing sexual power.
The Taoists realized thousands of years ago that plants of the alliaceous family were detrimental to humans in their healthy state. In his writings, one sage Tsang-Tsze described the Alliums as the "five fragrant or spicy scented vegetables" - that each have a detrimental effect on one of the following five organs - liver, spleen, lungs, kidneys, and heart. Specifically, onions are harmful to the lungs, garlic to the heart, leeks to the spleen, chives to the liver and spring onions to the kidneys.
Tsang-Tsze said that these pungent vegetables contain five different kinds of enzymes which cause "reactions of repulsive breath, extra-foul odour from perspiration and bowel movements, and lead to lewd indulgences, enhance agitations, anxieties and aggressiveness," especially when eaten raw.
Similar things are described in Ayurveda. 'As well as producing offensive breath and body odour, these (alliaceous) plants induce aggravation, agitation, anxiety and aggression. Thus they are harmful physically, emotionally, mentally nd spiritually'.
Back in the 1980's, in his research on human brain function, Dr Robert [Bob] C. Beck, DSc. found that garlic has a detrimental effect on the brain. He found that in fact garlic is toxic to humans because its sulphone hydroxyl ions penetrate the blood-brain barrier and are poisonous to brain cells.
Dr Beck explained that as far back as the 1950s it was known that garlic reduced reaction time by two to three times when consumed by pilots taking flight tests. This is because the toxic effects of garlic desynchronize brain waves. "The flight surgeon would come around every month and remind all of us: "Don't you dare touch any garlic 72 hours before you fly one of our airplanes, because it'll double or triple your reaction time. You're three times slower than you would be if you'd [not] had a few drops of garlic."
For precisely the same reason the garlic family of plants has been widely recognized as being harmful to dogs.
Even when garlic is used as food in Chinese culture it is considered harmful to the stomach, liver and eyes, and a cause of dizziness and scattered energy when consumed in immoderate amounts.
Nor is garlic always seen as having entirely beneficial properties in Western cooking and medicine. It is widely accepted among health care professionals that, as well as killing harmful bacteria, garlic also destroys beneficial bacteria, which are essential to the proper functioning of the digestive system.
Reiki practitioners explain that garlic and onions are among the first substances to be expelled from a person%u2019s system %u2013 along with tobacco, alcohol and pharmaceutical medications. This makes it apparent that alliaceous plants have a negative effect on the human body and should be avoided for health reasons.
Homeopathic medicine comes to the same conclusion when it recognizes that red onion produces a dry cough, watery eyes, sneezing, runny nose and other familiar cold-related symptoms when consumed.
These are just some of the reasons I avoid leeks, chives, shallots, garlic and onions.
http://www.hindudharmaforums.com/showthread.php?t=4159

"
26 feb 2010, 00:02