Garlic

Garlic is a natural antibiotic, antifungal and strong antiviral. The most important properties of garlic are related to allicin, allicin is an oily, light yellow compound that creates a special garlic aroma. Allicin is also called garlic oil.
Garlic has been used for blood purification for many years. Garlic contains sulfur compounds that stimulate the immune system and have a high potential for destroying cancerous tumors.
Eating garlic clears the airways and clears the blood, reducing the severity of shortness of breath and sometimes treating it.

The smell of garlic is relieved by chewing lettuce, parsley or eating milk, apples or honey. Also, putting some dry tea in your mouth and swallowing it is effective in eliminating the bad smell of garlic.
Garlic is useful for treating various ailments such as asthma, bronchitis, rheumatism, gout, corns and warts (topically), tuberculosis, toothache, stinging and high blood pressure. It also crushes kidney stones and is effective in disinfecting urinary tract and vaginal and bladder infections.
Sulfur and selenium prevent the tumor and reduce its size if the tumor develops.

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