Prevent artery hardening and calcium buildup with aged garlic
By Jonathan Benson
From Natural News
The cholesterol theory of atherosclerotic disease is one of the biggest medical hoaxes of our time, as is the widespread administration of statin drugs as “treatment” for high cholesterol. Published science has verified that lowering cholesterol with statins does absolutely nothing to prevent coronary heart disease and other cardiovascular events, while at the same time increasing users’ risk of dementia and death.
The real problem is a buildup of calcium in the arteries caused not by cholesterol but by systemic inflammation that causes cholesterol to act in ways that are sometimes damaging to the circulatory system. Lowering cholesterol, in other words, targets the symptom of a much greater root cause, which Dr. Jeffrey Dach, M.D., explains can be effectively treated through the consumption of aged garlic.
He recently published a powerful report on the benefits of aged garlic, which has been shown in multiple published studies to reduce coronary calcium buildup and even eliminate it in some cases. It turns out that statins don’t actually do this; instead, they act only to deprive patients of much-needed cholesterol, which is food for the brain, and they can even increase the progression of calcium buildup.
Citing extensive research compiled by Dr. William R. Ware, Ph.D., a faculty member at the University of Ontario in Canada, Dr. Dach highlights a series of studies showing that statin treatment offers no improvements for patients’ calcium scores; in some cases, it actually worsens it. At least five separate randomized, controlled studies, as of the year 2010, reveal that statins do not reduce patients’ coronary calcium scores.
Aged garlic, on the other hand, does reduce coronary calcium scores, as evidenced by a series of studies published during the same time in various other journals. For example, one study published in the Journal of Nutrition back in 2006 found that patients assigned to take 4 milliliters of aged garlic (1,200 milligrams of KYOLIC Aged Garlic Liquid) showed only a 7.5 percent progression of calcium score after the first year, compared to 22.2 percent progression in the placebo group.
Another study published in Preventive Medicine in 2009 showed similar benefits from taking aged garlic, especially when supplemented with vitamins B12, B6, folate and the amino acid l-arginine. After one year of treatment, patients in the garlic and nutrient group saw a 6.8 percent progression in calcium score compared to 26.5 percent in the placebo group.
In 2010, the results of a randomized trial published in the Journal of Cardiovascular Research found that calcium scores progressed much more slowly in patients taking aged garlic and other synergistic nutrients compared to patients who were taking only statins and a placebo.
“As we can see from the … studies, statin drugs are quite effective for lowering cholesterol, yet fail to reduce or slow progression of calcium score,” writes Dr. Dach. “Again, this provides even more evidence falsifying the cholesterol theory of atherosclerotic heart disease.”
Garlic helps improve gut health and prevent atherosclerotic plaque and “biofilm”
Other benefits of consuming garlic include protection against harmful microbes and the destruction of atherosclerotic plaque and “biofilm.” Unlike conventional antibiotics, garlic’s antimicrobial activity targets only harmful microbes, making it one of nature’s superior antibiotic foods. Garlic also targets arterial plaque buildup, or what is now commonly referred to as “biofilm.”
“Bacterial biofilms are far more resistant than individual bacteria to the armories of antibiotics we have devised to combat them,” explains the American Society for Microbiology (ASM), referencing a study published in the May 2012 issue of the journal Antimicrobial Agents and Chemotherapy that found that key components of garlic help prevent biofilm, or matrices of harmful bacteria, from forming within the body.
ASM notes that the researchers involved in this important study “pinpointed a constituent of garlic that attacks a key step in the development of biofilms.”
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