These two types of enzymes play an important role in the treatment of infections caused by bacteria, fungi and viruses. Moreover, the alliin also inhibits certain enzymes with thiol groups (sulfur), involved in the biosynthesis of cholesterol, so this could explain the premise of the hypocholesterolemic effect of garlic and its healthy cardiovascular properties. We feel really getting into medical nomenclature, so hard to chew like garlic, but this work is for all our users.

The results of the consumption of garlic healthy biochemically are confirmed, but for their place is necessary intake of odorous substance that gives them their characteristic odor, which inevitably volatile derivatives exhale of breath and sweating.

Garlic gum (chewed garlic), a formula of Dr. Islam against tuberculosis is now resistant to traditional antibiotics laboratory.

Researchers at the Jawaharlal Nehru Medical College, India Lagar Muslim University, with Dr. Islam at its head, have announced another story based on this plant that has been used by David Mirelman biochemistry at the Weizmann Institute “wonder drug, comparable in importance to aspirin. Dr. Islam has focused on the gene for allicin and how to obtain it by chewing. That is what “Diaspora” has called “Garlic gum”.

Only Dr. Islam has led a long project taking target, pulmonary tuberculosis (TB) outbreaks in several parts of which the third world and even in developed countries, especially in the United States, are very aggressive in resisting antibiotics . Dr. Islam has long studied an alternative to penicillin.

His remarkable findings have been published in the prestigious body of the Federation of European Biochemical Societies (FEBS) domain.

In past years scientists Utzech University (Netherlands) and South Korea’s Chungnam National University College Nehru quoted matter has focused on immune responses in human tuberculosis.

Dr. Islam has laid down specifically the curative role of garlic in preventing pulmonary tuberculosis (TB) and eventual treatment of this disease.

Referring to that higher learning and accomplishments, Bill Sardi, president of Knowledge of Health Incorporated in the United States has said that this achievement as supported by solid research that has lasted so long could rival the discoveries of Pasteur and Fleming. Sardi addressing a large audience at a conference held recently in New Jersey, said inter alia that in speaking of the allicin should be borne in mind that there are two components to be mixed and garlic are mixed garlic powder enters stomach. An enzyme called alliinase is combined with the alliin to enter the stomach to form allicin. But estomacallos can neutralize the acid and the desired allicin does not always occur. The discovery comparable to Pasteur and Fleming (as Dr. Sardi) is that garlic capsules, the promotion and sale in pharmacies are universal, are not effective in the production process even though they may have other properties, is that because of digestive acids and enzymes, it overrides the formation of allicin, the key in the prevention and cure of tuberculosis. For the garlic really serve for something, and that’s the point of discovery, it must be chewed for a few minutes between the teeth (like gum) and keep it under your tongue for several minutes.

The benefits of allicin as an antioxidant a few minutes slow onset. The significance of this is natural oxidant that does not require sophisticated storage or special ventilation systems or transportation. It is easy to obtain because the garlic is produced in almost every country in the world at low cost and affordable for all. “And I think in the Third World to say and do all this,” said Dr Islam.

I think we’ve already reported that the repeated Dr. Islam published openly and in detail their studies without any additional benefit and without special economic conditions. May all the world’s researchers and patent eaters do the same. If such an occurrence AIDS, malaria, dengue, etc. And many tropical diseases or not, should and its preventive vaccine or a cure.

The studies confirm the thesis of Dr. Gonzalez Saviolli, Argentina Federation of Cardiology

Researchers at Stanford University, U.S., conducted a six-month record of 170 people between 30 and 65 years who had LDL (low density lipoprotein, the so-called bad cholesterol) moderately high.

Participants were divided into four groups. One group ate a clove of garlic four grams each day, the second and third garlic powder garlic extract. The fourth a placebo. Every month mediate their cholesterol levels. But before they asked all participants to avoid eating foods that contain garlic and to cut their intake of onions and chives, which are known to contain some chemical compounds in garlic.

The researchers hoped to confirm that garlic, particularly oil, was effective in reducing cholesterol. They said: “None of the three forms of garlic statistically significant effects on LDL cholesterol concentrations in the blood.”

“There was no serious side effects add-though half of that raw garlic body odor and bad breath.”

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Much more serious are the two “new” properties that medical science has discovered in it: fighting diabetes and low blood pressure. But if one were to enumerate the many virtues of garlic would proceed as follows:

First, is an antibiotic and a general antiseptic. A famous scholar confirmed that garlic vapors actively eliminate dangerous microbes. In several Central European countries once used to crush low teeth in each room of the house at the slightest rumor of an epidemic. “Another proof of wisdom?. It is a regulator of intestinal flora. Like birds of prey kept in balance the population of harmful rodents in fields, controls the proliferation garlic in our digestive tract of certain dangerous bacteria. Therefore what is recommended in most cases of diarrhea, dysentery, stomach cramps, heaviness, flatulence, etc..

It is a special worming. Without fear of error we can say that is good as an anthelmintic (natural destruction of all kinds of worms, so the mites as well as against peligusos oxiaros tapeworm, with antiseptic properties and can cure or slow down infections. In Russia during World War Global wounds were treated by placing firearm around the infected bandages soaked in garlic and avoided many fatalities Russians at Stalingrad but it was the people who had more people killed during the conflict, because of the shortage of medical aid as well as the brutal treatment of the wounded. Then he introduced systems of medicine almost war craft, based on vertebrates and plants. Garlic was vital to reduce its steam and breathed garlic, lung disease very common because of the cold.

Is a unique and stimulating regulatory agency core functions. It is indicated in liver disorders and endocrine glands (thyroid, adrenals, etc..), Gout, sciatica, dizziness, ringing in the ears, flushing, etc..

Garlic is especially medicine today and so as discussed in this report while the other has a thousand aspects of culinary

It antidiabetic, it regulates the proportion of blood glucose. All persons born in families “with high risks” and obese people should make him the greatest possible use.

Probably the digestive tract, as far as it governs the constipation (and therefore the self-poisoning) and stimulates the secretion of stomach juices while disinfects the intestine. Sometimes, unfortunately, we can avoid repetition of similar concepts.

Garlic is also the best friend of the circulatory system. Not only reduces stress (hypertension, heart attacks and mainly responsible for the stroke, which is one of the scourges of our time), but softens blood vessels (anti-atherosclerosis), regulates the cholesterol level, promotes action of red blood cells carry oxygen and fight nicotine poisoning (heavy smokers attention!) and pollutants.

Garlic under the lapa of researchers: in search of a molecule called allicin

Anything that is said against or in favor of excessive use of garlic as food or medicine, is a symptom that can deny the story in either direction but not the evidence of its composition rich in protein and calcium and potassium phosphorus and a good proportion of the vitamins mentioned above.

With cautious step but surely, scientists, herbalists and scientists, removing the wrap garlic mythology naturally have investigated cancer, comparing old stories also in countries like Japan, USA, France, Germany and England, old sayings, proverbs and folk customs for garlic.

Professor Eric Block, State University of New York, Albany, USA, has been a close associate of EJ Corey, Nobel Prize in Chemistry 1990. For over 25 years, Professor Block conducting intensive research on compounds found in garlic. Their findings, along with those of other scientists allow us to have a fair idea of the situation.

The most notable substance present in garlic is alliin, which is by itself at 0.24% of the overall weight of the plant. It is very fragrant and with minimal therapeutic effects. However, when you cut a clove of alliin comes into contact with the enzyme alliinase and immediately becomes another molecule, allicin, which is what gives the characteristic odor of garlic chopped or crushed.

The allicin is very reactive, and in extracts of raw or cooked garlic may find certain chemical derivatives thereof, as ajoene and ditiin baptized, which have a potent antiplatelet plaueteria, protective against atherosclerosis. But even more, has a great antitumor and antifungal activity, as well as antioxidants against harmful free radicals. In general, were known previously that anti-infective effects of garlic. For example, garlic juice diluted 125,000 times in laboratory inhibits the growth of many bacteria and many fungi and yeasts. Epidemiological data on diverse populations with different intakes of garlic and onions, also confirmed the beneficial effects provided by anti-infectives cardiovascular weekly consumption of more than 10 grams of garlic or onions 300 grams. However, commercial preparations of garlic, which contains allicin, but do not lead to the production of ajoene, do not show the same blood thinners or anti-atherosclerotic properties than those prepared raw or cooked garlic.

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But before leaving Egypt and the Pyramids, here’s a brief caption Herodotus (11,125), recorded as history that gives us the first strike has described as above, sit-down in the history of mankind we included in this long work that is bound and motivated by garlic. During construction of the pyramid of Cheops, thousands of slaves left their picks and shovels of the time or the tools used and refused to work. He sent word to Pharaoh and told the cause of this unusual phenomenon. It turned out that slaves builders had stopped receiving the daily diet of garlic and claimed. He probed further and found that several supervisors wanted cruel garlic and save time that slaves used to eat his lunch, ten or fifteen minutes (something like the Tea-Break from the English).

Pharaoh sent the supervisors guilty and garlic was served several judges of the Court, in abundance because they could not repudiate the workers and the pyramid had to be terminated.

And there that Cheops, for whoever wants to see.

In the Olympics of antiquity, garlic, the “drug” of athletes

The Greeks did it too, great garlic consumption despite calling them “pink stink. According to the Odyssey, the god Hermes to Ulysses garlic recommended against enchantments of the witch Circe who turned men into pigs. In the Olympics then, athletes ate a clove of garlic before competing. Galen, the eminent physicians of the time, made of garlic a panacea for the Olympians. His colleague in Dioscorides was a tonic, a diuretic, an anthelmintic, an antidote to the poison and the cure of asthma, jaundice, toothache and skin rashes.

The Greeks also had a habit of putting garlic bulbs on the stones give way intersections to offer a caution, the goddess of magic, spells and seductions and win her favors. In Mediterranean countries it was known under the name “alium”, a word of Celtic origin which means burning. This term led to the current name in most Latin languages. In the Middle Ages, garlic was praised as an effective remedy for many diseases.

The garlic plant grows wild in regions of southern Europe and is in the area where garlic is grown for its commercial importance, especially Spain, France and Italy. Spain boasted the fourth worldwide in the production of garlic, but Egypt was moved and Russia. Much of the Spanish production is destined for export.

In the late nineteenth century, the Spanish introduced the garlic in the Americas.

In the trade of all countries can be distinguished in garlic groups identified by the color of their skin: white or common garlic, rustic, robust and meaty, larger than purple garlic, good productivity and conservation. Usually eaten dry and is characterized by its distinct taste and lingering aroma. It is the most common almost everywhere. As for their nutritional properties: if revised bromatological analysis of the garlic, it is surprising the high energy contribution due to its richness in protein and carbohydrates, compared with other vegetables. However, the amount of garlic consumed in each dish, is not equivalent to that of other vegetables. Therefore, nutrient and energy intake of this vegetable is almost irrelevant. All this despite its mineral wealth (potassium, phosphorus, magnesium, zinc and iodine) and vitamins, in which he outlines the content of B vitamins, including B1, B3, B6 and discrete quantities of vitamin C and E .

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In this report, everything about this plant: its history, its mythology, its domestic use and the latest scientific research on. They reveal their healing properties that are truly sensational summary here. Science made some objections to collect in full. An extensive journalistic work but effective. Apply it can improve your health.

Garlic belongs to the lily family, which includes some 3,500 species of herbaceous plants and trees. The genus Allium, which includes such well-known vegetables such as onions, scallions, chives and leeks, garlic is the most important family.

The healthy properties of garlic as a condiment and medicine were already known by the ancient Egyptians, Hebrews and Romans. At present, its therapeutic use was relegated for use as a condiment but this oversight has been rectified as we say here.

According to historians, the garlic comes from the Central Asian countries-particularly of Allium longicuspic, a variety of garlic-endemic to central Asia, from where it spread to the Mediterranean area and, hence, the outside world. There is evidence that garlic and consumed in Egypt 5,000 years ago. For centuries the consumption of cloves of garlic has been associated with folk medicine. An Egyptian papyrus of the fifteenth century BC, the Codex Ebers, includes 22 formulas in appointing the garlic to combat ailments like heart disease, headache, bites, worms, and other tumors.

Garlic is synonymous with vitality. Can not say whether it is more precious to our body, an art therapist. But when you see growing in the garden, it is certain that health and happiness reigned in the house.

There must be no day without garlic. For many this was such an important food as bread itself. Housewives never tired of praising this custom of giving children one chapon snack, bread rubbed with garlic breadcrumbs in olive oil.

Garlic is a cousin of the lily and lily of the valley. This “senator” the garden of green coat, florida head disheveled and alabaster pink or bulb is native to regions of Asia where people live many years, where the old are more gray and where, interestingly, the percentage is lower cancerous than anywhere else in the world.

Ancient Egypt: the first strike in history, the slaves demanding their diet of garlic

A long time ago that garlic conquered Egypt. The Pharaohs were the every day slaves pyramid builders. At that time he also made necklaces of garlic for children to protect them from pests and plant used to discover the fertility of women.

It is therefore not surprising that in the burial of the pharaohs were included jars containing garlic and onions to flavor your meals properly after death.

Among the historically famous defenders of garlic, are Aristotle, Hippocrates, Aristophanes, Pliny, Herodotus and more modern Pasteur himself.

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The inoculum or “seed” for large fermentation tanks from 20,000 to 115,000 liters of capacity is prepared by the development of a stock culture of the fungus from spores that are dried on a substrate of nutrient agar. Several liters of culture medium, generally constitutes about 5 to 10% of the total, are prepared in a series of reservoirs and serve as seed for planting a large fermentation Cuba.

The four main phases of the production of penicillin are:

* Fermentation
* Separation of fermentation broth and mycelium extract of penicillin by means of solvents.
* Solvent Purification and training of the sodium salt of penicillin.
* Testing testing, storage and sale.

The breeding ground for fermentation is obtained by aqueous infusion of corn, adding a 2 to 3% lactose, and inorganic compounds are also added containing hydrogen, oxygen, phosphorus, sulfur, potassium, magnesium, nitrogen and traces of iron , copper and zinc. The addition of certain compounds that promote growth of the fungus should be avoided as they may be tolerated when administering the product, serious economic or disposal. After adjusting the pH to 4.5-5.0, the culture medium is passed to the fermenter, which is equipped with a vertical agitator, with an introduction of air system filter sterilized and coils to maintain the desired temperature. The fungus enters through sterile pipes using compressed air. During growth the medium is sterilized with steam under pressure, and temperature is kept between 23 and 25 º C. The sterile air allows aerobic fungal growth, and agitation facilitates uniform distribution within the liquid. It requires a volume of air per minute per volume of culture medium. The process is controlled intervals ranging between 3 and 6 hours after 50 to 90 hours growth is slowing, indicating that the fungus has been fully developed. The mass is cooled to 5 ° C. because of the instability of penicillin at room temperature, and separated the mycelium in a rotating drum filter.

In the old process, penicillin was extracted from the filtrate by adsorption on charcoal. It eluía amyl acetate, the eluate concentrated once cooled to 0 ° C and acidified to pH 2.0 with an organic acid. In the solvent extraction process is skipped the step of adsorption with active carbon and the filtrate (called “beer”) is adjusted to pH 2.5 with phosphoric acid in the same drive. It makes a continuous countercurrent extraction with amyl acetate and then with chloroform, concentrating on successive Podbielniak type centrifugal pumps, and the final liquid is treated with phosphate buffer and sodium bicarbonate to form the sodium salt. This product is sterilized by filtration and removes water and other asépticamente98 solvent crystallization, which is obtained crystalline penicillin, once dry can be packed in polythene bags or in glass or stainless steel.
Immunizing biologicals

Another area deals with bacterial vaccines, live vaccines and antitoxins. The immunity to a disease is accomplished by stimulating the formation of specific antibodies or by administration of antibodies previously formed.

This group includes vaccines for typhoid fever, plague, diphtheria, tetanus, influenza virus, mumps, polio, rabies, smallpox and typhus. The vaccine of influenza virus is unique, it is a mixture of two or more races, each of which is produced and tested separately, and that comes from cultures supplied by the National Institutes of Health. The virus comes in a blister properly prepared it is diluted 100,000 times in eggs inoculated before.

The actual cycle of production begins to give birth to first fertile eggs are examined under the light, then disinfected by applying a solution of iodine and finally drilled a small strawberry. The virus is introduced through this small hole is sealed with collodion and incubated at 37.2 º C for 48hs. It removes a circular section of the outside of the egg and extract the live virus allantoic fluid is separated from the egg fluid by centrifugation, so that the heavier viral particles are sedimented at the bottom of the centrifuge tube. Collect the virus and resuspended in saline solution. The live virus is inactivated by treatment with formalin at 40 ° C for 24h.

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Penicillin and its beneficial properties were discovered accidentally by famed British bacteriologist Alexander Fleming in 1928, who realized that the presence of certain fungi on bacterial cultures inhibited their growth. However, in order to produce large amounts of the antibiotic was necessary cooperation and contributions of other great bacteriologists, also British, as Ernst Boris Chain and Howard Walter Florey.

Penicillin is able to effectively fight the bacteria responsible for causing many diseases, among which we find the pneumococci, streptococci, gonococci, meningococci, the clostridium tetani and the spirochete. The last two are responsible for causing tetanus and syphilis, respectively.

Usually, when a patient is given penicillin are many risks to, however, if there is any complication, it could prove to be quite severe. Among the dangers are more serious anaphylactic reactions, in other words it is a dangerous allergic reaction to this antibiotic. If it says this type of allergy to penicillin, it is likely that the patient has similar reactions with the full range of drugs of this type. However, the consequences of allergic reactions are much weaker if penicillin has been administered by mouth instead of being administered intravenously.

Because of the serious consequences of this allergy is extremely important that those who suffer from this condition always carry some form of identification indicating that they are allergic to penicillin.

Antibiotics

The production system in 1943 was known by the method of surface, the fungus grew on the surface of a thin layer of culture medium placed in trays or bottles. In 1944, with the development of the business method of submerged fermentation, reduced space requirements and work identified a huge reduction in cost.

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