Bonnie (Ulysses, Kansas) on 05/16/2009
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I first learned about garlic when I found that I had blood-poisoning one evening as I was getting ready for bed. I had to be at work early the next morning (on a Saturday) and going to the emergency room was out of the question as I worked as a rural mail carrier. I had recently bought a book on alternative healing, so looked for a solution to blood poisoning. It advised to take one clove of garlic and stated that one clove of garlic will cleanse the body's blood supply in a matter of hours! This herb is truly a gift from God!
Replied By T (Maryland, USA) on 05/17/2009
Replied By Sami (Willis, Mi , Usa) on 09/19/2009
Replied By Karen (Randolph, Nj) on 03/28/2010
I am a former certified food safety manager - we were always warned about garlic kept in this way, especially at room temperature. This is a dangerous practice - garlic kept in this way be liable to botulism and clostridium. Old fashioned restaurant and pizzerias sometimes keep a pot near the stove or steam table this way - food stores sell it this way now, too, but don't be complacent. It's easily contaminated.
Replied By Brian (Wichita, Ks) on 01/15/2017