I Can't Stop Crying on the Inside after Learning This. I Have to Dedicate Today to Getting Over the News: Do NOT Eat Garlic or Onions, thank you, Stephen.

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    Jan 30, 2017 4:34 PM GMT
    Today, I'm working on accepting I should not eat garlic or onions.

    This morning, I found this:

    http://rense.com/general76/Dpi.htm

    Part of what it states is:

    "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."

    What then do we use for blood cleansing, then?
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    Jan 30, 2017 4:37 PM GMT
    All the food that requires garlic and onions in the preparation!

    What the eff am I going to do (crying so more)?
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    Jan 30, 2017 4:43 PM GMT
    I just gave up ketchup and mustard. Now, this. Oh Lord, boo, hoo, hoo. I AM DISTRAUGHT.

    No more garlic and onions for the rest of my life as a rule.

    All the wonderful tasting dinners I had.

    How does it taste? It tastes good. All those Italian dinners I had. IL VAGABONDO [a restaurant under the 59th Street Bridge in Manhattan].

    Garlic bread!

    Garlic and onion seasoning.

    Screaming sad.

    Stuff garlic cloves in the lamb when you prepare it.

    WTF

    Recipes that no longer work for me.

    = = =

    But it will be better for your health. So cheer up.
    Or at least stop all that effing crying.
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    Jan 30, 2017 4:44 PM GMT
    it does clean the blood but it also destroys the total mind synchronization of the two hemispheres .. I was heart broken, when I heard of this because I love the smell of garlic and onions ... but oh well ... once you find out they are a neuro poison
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    Jan 30, 2017 4:46 PM GMT
    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 was the world's largest manufacturer of ethical EEG biofeedback equipment. We'd have people come back from lunch that looked clinically dead on the 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!"
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    Jan 30, 2017 4:48 PM GMT
    And I gave up bringing sliced bread into my house.

    I can bring pumpernickle.

    But if I can't put mustard on it, how many sandwiches am I going to make and eat?

    Well, you can still have egg salad with salt, no Black pepper. Black pepper isn't good for me.
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    Jan 30, 2017 4:50 PM GMT
    I need a healthy man with a beautiful torso, who has already accepted this performance eating.
    SO I CAN CRY ON HIS SHIRTLESS BODY AND LET HIM COMFORT ME.
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    Jan 30, 2017 4:53 PM GMT
    The Taoists realized thousands of years ago that plants of the alliaceous family were detrimental to humans.(3) They labeled this group of plants ­ onions, garlic, leeks, chives and spring onions ­ the 'five spicy-scented plants.' They noticed that onions are harmful to the lungs, garlic to the heart, leeks to the spleen, chives to the liver and spring onions to the kidneys. Hindus also avoid this group, which they have called the 'five pungent plants.'(4) As well as producing offensive breath and body odour, these plants induce aggravation, agitation, anxiety and aggression. Thus they are harmful physically, emotionally, mentally and spiritually.
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    Jan 30, 2017 4:54 PM GMT
    Perhaps it is with an awareness of this that the Roman poet Horace wrote of garlic that it is "more harmful than hemlock."
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    Jan 30, 2017 4:55 PM GMT
    In the practice of Reiki, we have noticed that garlic and onions are some of the first toxic substances that are expelled from a person's system ­ 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.
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    Jan 30, 2017 4:59 PM GMT
    Ayurvedic medicine, the oldest form of medicine, does not recommend garlic at all. And they had very good reasons for this since it is known to be one of the most toxic herbs or plants, not fit for human consumption. This is because of its known destructive effects. Garlic works on bacteria-killing germs; therefore, it is an anti-bacterial food that can completely eradicate bacteria. Not many people think that that is a good thing. We want something that kills off germs, but it can have negative side effects that may be even worse than having a bacterial infection.

    I personally do not recommend garlic for a number of reasons. There are some studies that show that garlic can actually cause damage to brain cells. It has that very powerful effect because garlic does end up in the blood stream if eaten in raw form; if eaten in cooked form, the negative or toxic effect is greatly diminished. So if a person does feel like they want the garlic, then they can take it in cooked form, and it will be less negative, or less harmful to the body.

    Garlic burns; it literally can burn little holes through the lining of the intestines. Also, it can certainly penetrate the mucus lining and make its way through into the intestinal wall, where it can burn little holes that eventually can lead to perforations, if you eat it too often. And that is the part where they already have been eaten or damaged. So particularly people who have leaky gut, where the toxins already escape from the intestines and move into the blood stream, should be extra careful. This is because garlic should not really be in the blood.

    Some people who have been through World War II or post-World War II, for example 5-10 years afterward, including several of Italian descent, were very knowledgeable about the toxic effects of garlic. Firsthand accounts indicate that some took garlic cloves with them to the front lines of battle, and squashed the garlic, basically using the juice from the garlic. They poured the garlic juice over their bullets and then put the garlic-laden bullets into their guns. According to anecdotal reports, the Italians were never known to be the best marksmen or shooters. To the contrary, they were famous for not being able to aim properly at enemy solders, so they often missed. It is quite possible that they missed more often than they succeeded. So they thought that putting garlic on the bullets might give them an advantage. By somehow shooting and hitting the enemy, just injuring them in the foot or somewhere else, not necessarily in the (life-threatening) heart or the head, the enemy would die when the garlic entered the enemy’s blood stream. They knew this because once garlic is in the blood, for instance by injecting raw garlic juice into the blood, you can certainly die from that.

    http://www.ener-chi.com/eating-garlic-is-very-toxic-for-the-body/
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    Jan 30, 2017 5:00 PM GMT
    Medicinal values of garlic which Ayurveda recommends?

    You do not find many references in Ayurvedic medicine for medicinal properties of Ayurveda except that it does have an anti-bacterial effect. It is more often recommended to plant garlic in the fields to prevent mosquitoes and other insects from flying in and eating up the crops. So, in that sense, garlic definitely has a major use. But it should, in my opinion, not be used for food. That’s why every body type reacts to it; it is not really good for any of the body types. The only body type that can cope with garlic, more than others, are the kapha body types. They have a thick skin and thick intestinal lining. So it is less likely for them to get serious damage, unlike the vata type, who has a very thin intestinal lining. Vata types are more likely to get injured by garlic. And the pitta body types can get inflammation in the intestine if they eat too much garlic, especially the raw form.
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    Jan 30, 2017 5:10 PM GMT
    US National Institute of Health

    Garlic as an antioxidant: the good, the bad and the ugly.
    Banerjee SK1, Mukherjee PK, Maulik SK.
    Author information
    Abstract

    Garlic has played an important dietary and medicinal role throughout the history of mankind. In some Western countries, the sale of garlic preparations ranks with those of leading prescription drugs. The therapeutic efficacy of garlic encompasses a wide variety of ailments, including cardiovascular, cancer, hepatic and microbial infections to name but a few. However, the elucidation of its mechanism for therapeutic action has proved to be more elusive and a unifying theory, which could account for its reported multifarious activities, is yet to emerge. Reactive oxygen species (ROS) seem to be at the core of many disease processes and it is an attractive and convenient hypothesis that garlic might exert its activities through modulatory effects on ROS. A literature search on garlic and its antioxidant potential churned up a surprisingly large amount of data, some of it good, some bad and some of its definitely ugly. Various preparations of garlic, mainly aged garlic extract (AGE), have been shown to have promising antioxidant potential. However, the presence of more than one compounds in garlic, with apparently opposite biological effects, has added to the complexity of the subject. Raw garlic homogenate has been reported to exert antioxidant potential but higher doses have been shown to be toxic to the heart, liver and kidney. So where do we stand today on this issue of garlic? Is garlic always good for health? How safe is it? Is it necessary to isolate the antioxidant compounds for its medicinal use in a more effective way? These issues are addressed in this review.
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    Jan 30, 2017 5:13 PM GMT
    All of the Kyolic Garlic supplements I used to take.
    It was contributing to my leaky gut problem?
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    Jan 30, 2017 5:14 PM GMT
    WebMD

    garlic is POSSIBLY UNSAFE when taken by mouth in large doses. Some sources suggest that high doses of garlic could be dangerous or even fatal to children. The reason for this warning is not known. There are no case reports available of significant adverse events or mortality in children associated with taking garlic by mouth. When applied to the skin, garlic might cause damage to the skin that is similar to a burn.

    Bleeding disorder: Garlic, especially fresh garlic, might increase the risk of bleeding.

    Stomach or digestion problems: Garlic can irritate the gastrointestinal (GI) tract. Use with caution if you have stomach or digestion problems.

    Low blood pressure: Garlic can lower blood pressure. In theory, taking garlic might make blood pressure become too low in people with low blood pressure.

    Surgery: Garlic might prolong bleeding and interfere with blood pressure. Stop taking garlic at least two weeks before a scheduled surgery.
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    Jan 30, 2017 5:32 PM GMT
    I have to throw away all of my garlic and garlic seasoning today.
    I have to throw away all of my onions and onion seasoning today.
    I have onions in my four quarts of juicing liquid; and, that will be it.
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    Jan 31, 2017 2:52 AM GMT
    Garlic knots
    Garlic bagel
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    Jan 31, 2017 4:45 AM GMT
    Bialy

    Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.

    Bialys-Bonni.jpg
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    Jan 31, 2017 6:59 PM GMT
    webmd - onions - interactions

    Bleeding disorder: Onion might slow blood clotting. There is concern that onion might increase the risk of bleeding when taken as a medicine. Don’t use medicinal amounts of onion or onion extract if you have a bleeding disorder.

    Diabetes: Onion might lower blood sugar. If you have diabetes and use onion in medicinal amounts, check your blood sugar carefully.

    Surgery: Onion might slow blood clotting and lower blood sugar. In theory, onion might increase the risk for bleeding or interfere with blood sugar control during and after surgical procedures. Stop using onion as a medicine at least 2 weeks before a scheduled surgery.
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    Feb 01, 2017 5:33 PM GMT
    Onion rings