Tag: Garlic

5 Food-Medicines That Could Quite Possibly Save Your Life

5 Food-Medicines That Could Quite Possibly Save Your Life

“Though Mother Nature’s formulas are proprietary, she does not grant patents”

~ Sayer Ji

Some of the most powerful medicines on the planet are masquerading around as foods and spices. While they do not lend themselves to being patented, nor will multi-billion dollar human clinical trials ever be funded to prove them efficacious, they have been used since time immemorial to both nourish our bodies, and to prevent and treat disease.

So valued were these in ancient times that they were worth their weight in gold, and entire civilizations either rose to great power or collapsed as a result of their relationship to them.

What is even more amazing is that many of these “plant allies” are found growing in our backyards, and often sitting there in our refrigerators and spice racks, neglected and under appreciated.  In fact, many of us use these daily unaware that this is why we don’t get sick as often as those who do not incorporate them into their diet. Let’s look at a few examples….


Food Medicines That Could Quite Possibly Save Your Life

With the increasing prevalence of multi-drug resistant bacteria and the failure of the conventional, drug-based model to develop effective solutions against them (nor accepting responsibility for creating them), spices have regained their once universal reign as broad spectrum infection-fighters with sometimes life-saving power. Garlic, in fact, has several hundred therapeutic properties, confirmed by a growing body of scientific research, which you can view directly on GreenMedInfo.com.[i]  One quick example of garlic’s power, is in killing multi-drug resistant tuberculosis (MDR-TB), which the mainstream media has termed the “white plague,” roiling the masses with a fear of drug-resistant (but not plant-extract resistant) they are made to believe they are defenseless against.  Last year an article was published in a peer-reviewed scientific journal showing that garlic was capable of inhibiting a wide range of multiple drug resistant tuberculosis strains.[ii] The authors concluded “The use of garlic against MDR-TB may be of great importance regarding public health.”  Garlic’s anti-infective properties do not end with MDR-TB, as it has been demonstrated to inhibit the following pathogens as well:

  • Amoeba Entamoeba histolytica (parasite)
  • Cholera
  • Clostridium
  • Cytomegalovirus
  • Dermatophytoses (a type of topical fungal infection)
  • Haemophilus Influenzae
  • Helicobacter Pylori
  • Herpes Simplex Virus Type 1
  • Herpes Simplex Virus Type 2
  • Klebsiella
  • Methicillin-resistant Staphylococcus A. (MRSA)
  • Parainfluenza Virus
  • Peridontal Infection
  • Pneumococcal Infections
  • Pseudomonas aeruginosa
  • Streptococcus Mutans
  • Streptococcus Infections: Group A
  • Streptococcus Infections: Group B
  • Streptococcus pyrogenes
  • Thrush (oral fungal infection)

This amazing list underscores how important it is to keep a supply of garlic close by!



Bees produce a wide range of therapeutic substances beyond honey, e.g. propolis, bee venom, royal jelly, beeswax, bee pollen, etc., but this sweet, sticky stuff that we all love to dip our paw into occasionally, is the most well-known and most copiously consumed of them all – and for good reason, it tastes great!  But did you know that this sweet treat is one of nature’s most powerful healing agents, as well? Here is just a smattering of some of honey’s more scientifically researched health benefits and/or applications:

  • Aspirin-Induced Gastrointestinal Toxicity  (honey  coats the delicate linings of the stomach, preventing aspirin-induced lesions and bleeding)
  • Bacterial Infections
  • Burns
  • Candida infection (despite the fact that honey contains sugar, it demonstrates anti-fungal properties)
  • Conjunctivitis
  • Dental plaque (a recent study showed that Manuka honey was a viable alternative to chemical mouthwash in dissolving dental plaque)[iii]
  • Dermatitis
  • Diabetic Ulcer
  • Herpes-related ulcers
  • MRSA (especially for Manuka honey)

There are many more uses for honey than covered here. Needless to say, replacing synthetic sweeteners or highly processed sugars or high fructose corn syrup with a moderate amount of honey may be a great preventative health step to take.



An apple a day does in fact keep the doctor away, especially cancer specialists it would seem.  For instance, one of the most well-established health benefits of consuming apples is to reduce the risk of colorectal cancer. The more apples you consume, the less likely you are to develop this potentially fatal disease.  To view the 5 studies that reference this relationship, go to the GreenmedInfo.com apple research page where you will also find 50 other health benefits of apple or apple byproducts (e.g. apple vinegar) consumption which include:

  • Aging, Reduce Rate
  • Allergies
  • Allopecia (Hair Loss)
  • Diarrhea
  • Insulin Resistance
  • Liver Cancer
  • Radiation Induced Illness
  • Staphylococcol Infection



This one may throw some of you off, but sunlight possesses both energy and information with real, metabolic value and is therefore a source of usable energy for the body – and so, in a very real sense it can be considered a form of food that we consume through our skin by way of its built in, melanin-based “solar panels.”  Not only does adequate sunlight exposure result in the production of vitamin D, a hormone-like substance that regulates over 2,000 genes in the human body — and as a result prevents or ameliorates hundreds of vitamin D deficiency associated health conditions — but sunlight exposure itself has a unique set of health benefits not reducible to simply vitamin D production alone.  One of the more interesting studies performed on sunlight exposure, based on data gathered from over 100 countries and published earlier this year in the journal Anticancer Research, showed that there was “a strong inverse correlations with solar UVB for 15 types of cancer,” with weaker, though still significant evidence for the protective role of sunlight in 9 other cancers. Here are some additional benefits of sunlight exposure:

  • Alzheimer’s Disease
  • Depression
  • Dopamine Deficiency
  • Dermatitis
  • Influenza
  • Multiple Sclerosis
  • Psoriasis



This is quite possibly the world’s most important herb. Named “Kanchani,” or literally “Golden Goddess,” in the ancient Indian healing tradition, its healing properties have been deeply appreciated, if not revered for countless centuries. In fact, I believe it is a physical embodiment of compassion. Turmeric has been scientifically documented to have over 800 applications in disease prevention and treatment. It also has been shown to modulate over 150 distinct biological and genetic/epigenetic pathways of value in health, demonstrating a complexity as well as gentleness that no drug on the planet has ever been shown to possess.

As there are too many health conditions that turmeric may benefit to list, we are listing the top 10 as determined by the GreenMedInfo algorithm which calculates both the evidence quantity (number of articles) and evidence quality (human study valued higher than animal, and so on). Also, the number in parentheses denotes the number of studies on the database demonstrating the beneficial relationship.

  • Oxidative Stress (160)
  • Inflammation (51)
  • DNA Damage (48)
  • Lipid Peroxidation (34)
  • Colorectal Cancer (24)
  • Breast Cancer (60)
  • Colon Cancer (52)
  • Chemically-Induced Liver Damage (34)
  • Alzheimer’s Disease (34)
  • Tumors (23)

For a more in depth look at the 1500+ studies on our site on Turmeric (and its primary polyphenol Curcumin), watch the video below and please share it with others if you find the information compelling.


[i] GreenMedInfo.com, Garlic Research Page: http://www.greenmedinfo.com/substance/garlic

[ii] Pak J Pharm Sci. 2011 Jan;24(1):81-5. PMID: 21190924

[iii] Contemp Clin Dent. 2010 Oct ;1(4):214-7. PMID: 22114423

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.
Savoury Rice and Lentils


This is an excellent winter dish. It can be served by itself or with steamed vegetables


  • 170 grams Brown Rice
  • 85 grams Red Lentils
  • 15 grams Fenugreek
  • 500 ml Vegetable Stock
  • 1.25 grams Kelp powder
  • 2.5 grams Paprika
  • 1 clove garlic (minced)
  1. Place all ingredients in a Dutch oven or similar size pot.
  2. Bring to the boil, and cook with lid on , on lowest possible heat ( so it doesn’t boil over) for 45 minutes.
  3. Turn off and let stand for another 20 minutes.
  4. Serve with a splash of Bragg Liquid Aminos.

Locro de Papa


This is a very flavourful soup from Ecuador. I had it many times while I was there and loved it. Brings back great memories each time I make it.


  • 1 medium White onion (Diced)
  • 30 ml Cold Pressed Olive Oil
  • 10 medium Potatoes (peeled and chopped into small pieces)
  • 2 cloves garlic (minced)
  • 2.5 grams Ground Cumin
  • 1.25 grams Ground Turmeric
  • 1.25 grams Ground Sweet Paprika
  • 1750 ml Water
  • 250 ml Milk
  • 300 grams White cheese (like Feta)
  • 2 medium Avocados
  • 1 bunch Fresh Cilantro leaves only (chopped)
  • 100 grams Maiz Tostado (toasted corn nuts)
  • Salt and Pepper to taste
  1. Peel the Potatoes and cut them into rough chunks. Place them into a large bowl of water yo stop them discolouring.
  2. Warm the oil over a medium-high heat in a fairly large pan.

    Add the onion, garlic, and half of the potatoes.

    Cook, stirring frequently – until the onion is softened (about 4 – 5 minutes)

    Add cumin, turmeric, sweet paprika and cook, stirring for another 2 minutes.

  3. Add the Water – stir to scrape up any brown bits stuck to the bottom of the pan and bring to the boil.

    Reduce the heat and simmer, partially covered, until the potatoes are very tender (about 25 – 30 minutes)

  4. Mash the potatoes into the broth. Remove the remaining potatoes from their bowl of water – drain well and add them to the pan.

    Simmer, partially covered – until they are tender (about 20 minutes)

  5. Stir in the milk and cheese (roughly chopped) and increase the heat to bring the pan to a simmer again. Continue stirring.

    Remove from the heat.

  6. Slice the avocado. Ladle the soup into bowls – top with avocado and serve with the fresh Cilantro and Maiz tostado.

Quinoa Soup


This simple Quinoa soup is tasty, healthy and satisfying.


  • 30 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 large Onion (Diced)
  • 2 Medium Carrots (chopped)
  • 3 cloves garlic (minced)
  • 0.5 inch Ginger (peeled and minced)
  • 2 stalks Celery (chopped)
  • 125 grams Quinoa (Uncooked, rinsed thoroughly)
  • 1000 ml Vegetable Stock
  • 5 grams Dried Oregano
  • 1.25 grams Smoked Paprika
  • 2 medium Red Potatoes (cut into half inch chunks)
  • 250 grams Cabbage (Coarsely chopped)
  • Salt and Pepper to taste
  • 65 ml Fresh Cilantro (Coriander) (roughly-chopped)
  1. In a large pot, heat the oil.
    Add the onion, garlic, ginger, carrots and celery.
  2. Saute on medium heat until the onions begin to brown ( 7 – 10 minutes)
  3. Add the Quinoa and toast – stirring often, until the seeds brown slightly ( 5 minutes)
  4. Add the stock, oregano, paprika,potatoes and cabbage.

    Bring to the boil – then reduce the heat to medium-low.

  5. Simmer the soup for 20 – 25 minutes – until the vegetables are fork-tender.
  6. Taste and adjust seasoning – then stir in the chopped Cilantro and serve.
Before you cook Quinoa, you should always soak it in boiling water for 5 + minutes – then rinse well under cold running water. This helps to remove the bitter taste.

Black-eyed Bean Casserole


This casserole can be made up to a day ahead, keep covered in the fridge.


  • 425 gms Black-eyed Beans (Canned)
  • 425 gms Tomatoes – peeled (Canned)
  • 1 Medium Red Onion (chopped)
  • 1 glove garlic (crushed)
  • 125 ml Tomato Paste
  • 1 Green Pepper (Chopped)
  • 750 ml Water
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Basil (chopped)
  • 500 gms Flesh Flat Mushrooms (sliced)
  • 310 gms Corn Kernel (Canned)
  1. In a large saucepan, heat the red onion and garlic with some olive oil until onion is soft.
  2. Add Beans, undrained crushed tomatoes, tomato paste , pepper and water. Bring to the boil, reduce heat and cover.
    Let simmer for 1 hour, stirring occasionally – till the beans are tender.
  3. Add Parsley, Basil Corn and Mushrooms, mix well and simmer for a further 15 minutes.
Serice with lightly streamed spinach and boiled pumpkin.

Red Cabbage Salad



This salad is very tasty and the coriander leaves give it a unique flavour.
May be keep for several days in the Fridge.

  • 1 Medium Red Cabbage
  • 1 Small Red Onion
  • 1 Medium Beetroot (Raw)
  • 125 ml Freshly Squeezed Orange Juice
  • 125 ml Fresh Coriander Leaves chopped


  • 2.5 ml Honey
  • 30 ml Apple Cider Vinegar
  • 1.25 ml Flaxseed Oil
  • 1 Clove garlic


  1. Finely chop the Cabbage, Beetroot and red Onion.
  2. Add Coriander and Orange Juice.
  3. Mix well.


  1. Mix all Dressing ingredients together.
  2. Can be added to salad now or kept separate to add at table.
This Salad can be served alone or together with Quinoa.