I have used fresh garlic for years for my patients.  Especially: anti-yeast;
good for people with wheat and sugar sensitivities; chronic infections; sinus
problems.  For instinctive eaters it is appealing some times, other times not.

And for me, very yummy mixed with tamari on sashimi, especially fat stuff like
salmon.

Too much will simply taste bad eventually and that can be a guide.  Any herb is
going to taste bad and be not too good for you in enough quantity however, not
just garlic.  It'll be good for you up to a point then, more and more like a
toxin if you have too much.

regards

roberta


Mary wrote:

> Garlic was used extensively as an antibiotic, a lo carb friend told me, long
> ago before commercial antibiotics.
>
> The info that it is bad for you may be circulated by those who want you to
> buy a commercial, pharmaceutical, antibiotic.
>
> Also, could it be a question of amount? Perhaps in large quantities, many
> substances are bad for us.
>
> >categorically that garlic kills brain cells and is a neurotoxin.  I haven't