(my garlic story of flukes & MRSA) Re: I disagree...Re: How garlic stops MRSA deaths

Howdy backatcha!

('Sorry this is so long-winded, but if I don't explain everything now I'll get a zillion emails asking me to, so I thought I'd just 'ramble it out' now :)

What you say... >>>>i can munch a clove of organinc garlic fresh off the bulb and when it hits my stomach it lights my fire. its all i can do to keep from heaving. my mouth fills with a pint of spit instantly.<<<<

...has happened to me - and it DOES 'light yer fire'! (but there's a way to avoid 'the burn', more on that later)

A LONG time ago, I had tried to do Schulzes 5 day liver flush. It's a tincture & tea several times daily, with a 'morning flush drink'...consisting of citrus juice, 1-5 T of olive oil, 1-5 garlic cloves & 1 piece of ginger root. The first day you put in 1 T of olive oil & 1 clove, the next day 2, the next day 3, etc. On the third day (with 3 cloves...and EXTRA ginger, because I almost heaved on day 2), I almost threw up twice while trying to get it down, and when it hit my stomach I thought I was gonna faint (and explode). I gripped onto the side of the kitchen counter and literally willed myself not to throw up for several minutes (I don't know HOW I managed to stop myself...I guess it was the idea of how badly it would burn coming back out and the ginger finally kicking in). And that was THE end of raw garlic for me until a few months ago.

Because Rocky54 (my husband) has recently been diagnosed with a carotid blockage, and garlic is one of the things that will dissolve arterial plaque effectively (and several raw cloves daily is/will be part of his protocol), I had to "buck up" and 'face the garlic' again (because I will not "prescribe" or ask anyone to do anything that I haven't done or can't/won't do myself).

So, standing at the kitchen counter once again, I peeled, grimaced, then thoroughly chewed a HUGE single clove (organic of course). It was just about the size of half my thumb. I thought the skin was gonna peel off my tongue/mouth...and the burn followed all the way down to my stomach. But my husband munched his, and didn't feel ANY burn.


And that's how I discovered the liver flukes (and how to get the raw garlic in me without 'the burn'). That night was a coffee enema night, and after expelling the coffee I saw a whole lot of 'tomato skins' and lil 'pieces of tomato'...but I hadn't eaten any tomato for two days. :::rolled eyes in disgust...you bastards are gonna die VERY soon!:::

The next day (knowing I was NOT going to chew up another clove of garlic), I decided to try chopping/dicing the clove and adding it to a splash of juice and 'drinking it'. Wallah! It didn't burn my mouth and barely burned my stomach. YAY! I did that two more times that day (for a total of 3 cloves) and another coffee enema later in the evening. Whoa. A liver can hold THAT many liver flukes? YIKES. Tomorrow I'll double the garlic.

The next day I did two diced cloves in apple cider 3 times, again with the coffee enema, again with flukes (but less than the day before) - and I repeated it again the next day, and got NO flukes. Satisfied I'd killed all the adults I determined I'd need to keeping doing a "3 day hit" every week for at least a month...and that's when I smacked myself in the head and screamed "Tincture!!"

I've been making gallons of various tinctures since last fall, and knowing that the alcohol base causes the 'whatever' to absorb through the stomach directly into the bloodstream, a garlic tincture *should* be even better/faster than the raw...and it'd be a heckuva lot more convenient than chopping up cloves three times a day. So that's what I did....continuing with the "3 days of garlic weekly" to make sure I killed all the flukes (the tincture was just as effective as the raw cloves, as far as I could tell/see).

I'll post the 'recipe' for garlic tincture in a post below, and more about the staph/MRSA.

Unyquity