While many of us have used wormwood tincture, boiled or canned walnut hull broth, castor oil, pumpkin seeds or freshly ground cloves as a natural vermifuge, great success is had with garlic. Not just a few cloves a day in prepared meals, or tablets, but a bulb of fresh garlic a day.
Think that sounds like a lot? It is! But treated as a tasty medicine, and a healing ritual partaken of hourly throughout your day, it’s not only do-able, but actually enjoyable and even gratifying.
The active component of garlic, Allicin, is destroyed by heat, and diminished or even negated when processed into most supplement forms. Allicin is an antioxidant with fungicidal properties, cures Candida and other yeasts and molds, and yes, in consistent – and significant – daily usage, is a powerful dewormer. When prepared and consumed as I explain below and eaten throughout your day, your parasite burden will be greatly reduced, if not possibly completely eliminated, within three to four weeks.
Less expensive than anthelmintics and with little to no strain on the organs as well as gentler *herxing than pharmaceutical wormers, garlic will lower cholesterol and reduce atherosclerotic plaques, clear your pores, wipe out the sinus drainage and chest congestion caused by allergies as well as the now universally chronic “Chemtrail Cough”. Your eyes will brighten and vision improves; some report more acute hearing, taste and smell, too. It requires a commitment and, for some, is perhaps an obstacle of a concept that seems unthinkable for generally accepted social reasons such as “garlic breath” and perspiration that smells slightly like your favorite Italian restaurant.
For those who do not know detox lingo, “herxing” refers to what is called the Herxheimer’s Reaction. First noted by a Dr. Herxheimer many years ago, it is the body’s mounted antihistaminic response to the die-off and metabolization of the parasites, yeast and molds being killed and processed out by the organs. The severity of this varies from person to person, and one learns to judge how much herxing one can tolerate. Those with Lyme Disease and Morgellons, or simply heavy parastic overloads from exposure unrelated to the government patented Lyme and Morgellons depopulation diseases (I touched on this in my previous post) must therefor be cognizant of the possibility of “going too fast”. It is rare, but a real risk regardless, that one can go into shock, organ failure, cardiac arrest and death if die-off occurs at a fster rate than the invidual’s body can process.
During any detox/deworm process, it is vitally important to consume to up twice the normal amount of water one normally drinks, which makes the work of the liver and kidneys much easier, and removes the toxins released during parasitic die-off. Also, taking cordyceps and reishi mushrooms daily helps. If you already drink kombucha, that’s a plus!
There’s a second ingredient that may surprise you but complements fresh garlic perfectly: raw honey! It’s delicious! Not only that, but the health virtues of raw honey – the best you can afford – are certainly known by all. Molasses or maple syrup can be substituted for honey. As always, local honey within a ten mile radius of your home is best, as it shields you against specific nearby allergens, and non-GMO organic food goes without need for explanation.
I’d love to hear how many decide to use – and stick with for the duration – this method, including any and all experiences, reactions of family, friends and co-workers, and especially, the benefits you observe after a few weeks to a month. So save this post, turn on your notifications and let’s make this a challenge!
EASY GARLIC AND HONEY WORMER
– Purchase seven bulbs of firm, fresh garlic weekly. You will use one bulb for each day. Each morning, while listening to your alternative (e.g. REAL) news, music, or waiting for the kettle to boil for tea or coffee (I know, acidic… drink some lemon water first!), separate the bulb into cloves, trim the core end and peel (great instant compost) the cloves. Depending on the size of the individual bulbs, eye up one or two for your first dose and put the rest into a glass jar with a BPA-free lid and leave on the counter or in a cupboard, being sure to keep it out of the sun for the day.
– Finely chop your first dose in small 1/8″ – 1/16″ pieces and let sit on the cutting board or plate exposed to air for five to fifteen minutes. This allows the sulfurous compounds in the garlic, in the presence of oxygen, to make the Allicin as potent as it can be.
– After you have waiting, drizzle-drop a teaspoon of your honey onto the chopped garlic and mix it together with the spoon.
– It’s ready to eat! Depending on your own (initial) taste and smell reaction, you may want to eat it all at once in one huge bite, or in two or three smaller spoonfuls. The honey makes the flavors as right for each other as bacon and maple chocolate! It doesn’t take more than a minute, and I find that green tea with lemon and stevia is a great chaser.
So that’s it! Then, at as regular intervals as possible throughout your day, chop another bulb or two as needed, wait for the Allicin to “mature” (not unlike letting a good red wine breathe), stir a little honey in with the pieces, and repeat. I suggest timing your last dose with an hour or so before you go to bed. And if your partner complains, ask them to join you: it can only benefit them!
It sounds bizarre to some, maybe even to many, but look at the things we ingest, apply or do that come from factories and corporations. At least this one comes from Nature.
*Not to be practiced by those allergic to garlic, or children under the age of one.