Nature’s Wonder Medicines: Garlic, Vinegar and Honey

Many are come to realizing that nature’s medicines and remedies are highly beneficial and can be taken without most of the side effects of modern day medicines. Medical science tries to unravel the mystery of why these medical wonders work so well. They tinker and use some of this and a little of that to create new substances. However hard they try, some things just can’t be improved upon.

Garlic

Numerous studies have demonstrated the benefits of the regular use of garlic in the diet. Besides warding off the occasional vampire, and transforming meals to aromatic culinary experiences, it has several healthful benefits
Regular garlic consumption can benefit blood pressure, platelets, aggregation, serum triglyceride levels, and cholesterol levels. Garlic may even help heart disease, arteriosclerosis, stoke and diabetes. Garlic also reduces inflammation and is useful in protecting attacks of asthma. It has also been found to reduce the pain and inflammation associated with osteoarthritis and rheumatoid arthritis.
One of the reasons garlic may be so healthful is its ability to lower free radicals in the blood. Antioxidants in garlic have been known for boosting the immune system. In studies, participants consuming the most garlic had reduced risks of several common types of cancer. A daily dose of raw or nearly raw garlic can significantly lower oxidant free radicals.
30% reduced risk of oral cavity and pharynx

57% reduced risk of esophageal cancer

26% reduced risk of colorectal cancer

40% reduced risk of laryngeal cancer

10% reduced risk of breast cancer

22% reduced risk of ovarian cancer

19% reduced risk of prostate cancer

31% reduced risk of renal cell cancer
Garlic is also known for its antibiotic properties. It can heal infections and has been used in the treatment of parasites and fungal infections and even warts. Two studies suggest that garlic is a potent antibiotic, even against resistant strains of bacteria. It was found that garlic was able to inhabit methicillin-resistant Staphylococcus aureus (MSRA).
Native to central Asia, garlic is one of the oldest cultivated plants. Ancient Greeks and Romans used it to strengthen to their athletes in sporting events and soldiers in times of war.

Honey

The keeping of bees for their honey, dates back to 700 BC. Honey was used for a variety of medical and cosmetic purposes. Raw honey has anti-bacterial, anti-viral and anti-fungal properties. The honey bee makes honey by feasting on the nectar of flowers, collecting it and bringing it back to their hives. The pollen mixes with enzymes in the saliva of the bees. They bring it back to the hive where it becomes “bee glue”. This mixture of resins and other substances that honeybees use to seal their hives actually protects them from bacteria and other microorganisms.
Honey has also been shown to possess cancer preventing and anti-tumor properties. According to research, humans who consume honey receive protection by honeys’ natural antioxidants. Dark honey, specifically honey from buckwheat flowers, sage and tupelo and Spanish honey contain greatest amounts of antioxidants.
In patients with type 2 diabetes, natural honey shows significantly lower raises of blood sugar. In studies with patients with high cholesterol, honey decreased total cholesterol by 8%, LDL cholesterol 11%, and C reactive protein 75%.
Honey is easy to digest because it comes pre-digested by the bees. It contains protein, vitamins and minerals. Honey is also traditionally used for sore throats, but not recommended for children under two years of age due to its risk of C botulinum spores developing in infants.

Also used topically, honey is an antiseptic agent with uses ranging from the treatment of burns, wounds and bacterial infections. Honey fights microorganisms by the withdrawal of water from the sugars in the honey; leaving bacteria dehydrated to death in its wake. This carbohydrate generates heat, creates and replaces energy and even forms certain tissues.

Vinegar

Apple cider vinegar benefits are seen, both internally and externally and have been known for a long time. Babylonians used the dates of palms to make wine and vinegar around 5000 BC. They consumed it as a food and as a pickling agent. Later, vinegar was used to flavor foods, as an energy drink and medicinally. The father of modern medicine, Hippocrates, prescribed it for a variety of ills such as colds.
Throughout history, vinegar was used as an antiseptic. Vinegar cleaned and disinfected soldier’s wounds and was know for its antioxidant properties.

Today vinegar is used to improve digestion and bowel function, lower cholesterol and prevent ulcers. The acetic acid in vinegar even eliminates warts. It is used to clear acne, lighten hair, help headaches and aid in weight loss. Vinegar has been used to cure hiccups, reduce infection and inflammation.
Vinegar helps the body absorb calcium. If you’re a vegan who has stopped drinking milk, you’ll get plenty of calcium when you add vinegar to that green salad. Take a spoonful of vinegar before meals and reduce cholesterol. Used externally, it sooths sunburn and insect bites, makes your hair shine and treats dandruff. In China, vinegar is often used against the spread of the infections like SARS
Many natural substances have valuable health benefits. Medical science may try to alter these wonder medicines but they will not replace them. As the saying goes, “It’s not nice to fool Mother Nature.”

Sources:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=96


By Renee Rotto