Bob Lynch, a sportscaster interviewing #Tom Brady in advance of Sunday’s Superbowl showdown asked him about his cold. Tom assured him that he would be fine by Sunday and told him he was taking garlic. “Garlic?” the sportscaster said, incredulous.
Well, in my opinion, Tom Brady’s Garlic story is on to something. Garlic is a remedy that goes back thousands of years. It contains enzymes that are especially supportive of the lungs and even with good health, garlic is a nice immune booster to take anytime.
The Linus Pauling Institute at Oregon State University describes garlic (Allium sativum L.) as a particularly rich source of organosulfur compounds, which are currently under investigation for their potential to prevent and treat disease.
I have 2 stories to tell about garlic. The first is about a woman I gave bodywork to in the early 2000’s through my #Wellness and You practice. She was in her eighties and had been diagnosed at a younger age with pulmonary fibrosis, a progressive lung disease. It is similar to emphysema in that it hinders breathing, especially when exercising. This lady ate at least 1 clove of raw organic garlic every single day. Despite her chronic illness, she remained healthy until she passed in her late eighties.
The second story is a bit more dramatic. It’s about a young US soldier stationed in New Guinea in the 1960’s who contracted tuberculosis. He was in serious condition and was air-lifted to a hospital in Lisbon where a medical doctor told him one of his lungs was in such bad shape it should be removed.
The man refused and said he wanted to keep all the parts given to him by God. Upon hearing this, one of the nurses brought him some raw garlic. He started taking it along with his meds. When he starting feeling better he asked for more garlic. It got so he had a sandwich bag filled with garlic and would drop a clove in his mouth any time he awoke during the night.
Doctors predicted it would take as long as 8 years in a sanitarium for him to recover. He had a full recovery in 2 years, He is 68 years old today and in relatively good health, still taking his garlic.
My advice: make garlic a part of your life. Raw garlic is best; if you prefer cooked, wait at least 10 minutes after you open a clove for the enzymes to activate. Then use in cooking.
In addition to being a stellar athlete, Tom’s revelation just might change the way we treat the common cold and other illnesses. Seems a much better solution than loading up with medications and their side effects.