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Garlic: Super Food or Super Toxic? Garlic has long been touted as a miracle food, a natural medicine for high blood pressure, for lowering high cholesterol levels, a blood cleanser, an anti-fungal, an antioxidant, and a broad

spectrum natural antibiotic. But did you know that along with these possible medicinal benefits come a vast number of side-effects? The side-effects of garlic can range from mild imbalances or minor symptoms to actual full-blown toxic overload or poisoning. Surprised? Garlic does have an anti-bacterial affect and is therefore used for some therapeutic ends. However, since it is a broad spectrum anti-biotic, its actions are to kill all germs in your body - including the beneficial ones. Most antibiotic compounds cannot distinguish between the good and the bad bacteria. Garlic contains about 33 different types of sulfur, including allicin and sulphon hydroxol just to mention two. Once garlic is crushed, alliin metabolizes into allicin. Allicin is the powerful sulfuric compound that is considered to have anti-microbial effects. Allicin is also what makes the garlic smell. Garlic is a very powerful herb, and it should therefore be considered medicine, but not as food or a daily supplement to your diet! Keeping in mind the ayurvedic perspective, we have another tool of discrimination that helps us understand why not everyone should be eating the same things, specially powerful herbs such as garlic. We know, through Ayurveda, that what is good for one person may harm another. Consider your ayurvedic body constitutions or type: Vata, Pitta, Kapha. A predominant Pitta (elements of fire and a little water) constitution or Pitta imbalanced individual who already may have tendencies toward a sensitive liver or stomach may experience intestinal inflammation and aggravation, bloating, upset stomach, or skin reddening, irritation, and soreness by consuming garlic. A Kapha (earth and water elements) constitution on the other hand may not experience many side-effects of garlic as their intestinal walls tend to be thicker. In times where there were no alternative medicines and a person was living in an extremely infected environment, garlic was used as a medicine to save lives.

Copyright Adishakti, LLC 2012 –The information contained herein is for educational purposes only. It has not been evaluated by the FDA (Food and Drug Administration) and it is not intended to diagnose, cure, treat, or heal any known or unknown diseases. TOLL-FREE: 888-9SHAKTI or 1.888.974.2584 - www.vaidyamishra.com - www.chandika.com

Stories Personal and Mythical about Garlic:

Vaidya tells how being born into a family of healers, garlic and onion were a ”forbidden” food! As a young child, Vaidya’s curiosity was piqued and he asked his father why he should not eat garlic and onion. His father told him “the mythical story of garlic.” The demon, Rahu, desired to drink from the nectar of immortality allowed to the gods only. Having disguised himself as one of the gods, Rahu sat at the table of the Gods. He was served the nectar and took a sip but just as he swallowed he was recognized by non other than Lord Vishnu himself who promptly cut off his head. The blood trickling from Rahu's neck fell to the earth and wherever it landed, garlic sprouted! Therefore, even though Garlic does have some medicinal properties due to its divine nectar content, per this mythical story garlic also has demon's blood... His father also explained that the SVA lineage of Ayurveda pays great attention to the vibrational aspects of the physiology, as well the vibrations of herbs and foods and that food and food items are categorized according to their vibrational charge in the SVA lineage. There are two possible vibrational options: Sura and asura. Sura translates to ‘divine or godly’, or ‘in rhythm’, and asura translates to ‘ungodly or demonic,’ or ‘out of rhythm vibrations’ or ‘destructive vibrations.’ Per the story of the demon Rahu, garlic has both amrit (nectar of the gods) or sura, and demons blood or asura, explaining both its medicinal value and toxic effects.

Vaidya Mishra’s father explained that in Ayurveda doctors and practitioners may use deadly poisons or toxic substances that contain asura rhythms to heal, yet they must go through an intense purification process (amrita karan) in order to be administered. Garlic is one such substance; a blending of both sura and asura vibrations.

According to the SVA lineage of Ayurveda, garlic constricts the nadis (vibrational channels) of the body, which prevents a clear experience of higher states of consciousness. Garlic’s out of rhythm vibrations also disturb the mental state of well-being shutting down the heart lotus and disturbing the brain’s receipt of cosmic energy. If you are intent on leading a peaceful life practicing non-violence towards others as well as yourself, and tend to prefer yoga sessions kirtan parties over clubbing and drinking parties, then you should avoid garlic. As you may know, since antiquity, many religious or mystical traditions have steered their followers away from garlic; many temples in India and elsewhere nowadays do not allow garlic on their premises as it is considered rajasic (increases undesirable destructive mental and emotional tendencies) and tamasic (increases ignorance). Garlic is considered to be is counter-productive to a devotional life-style and disruptive for meditation. Ok, you are a pacifistic health loving individual who is not necessarily into any school of yoga and meditation, and even though you are not necessarily on a path to enlightenment, you still don’t see why garlic should be avoid… Then read on, the rest of the article is for you!

Copyright Adishakti, LLC 2012 –The information contained herein is for educational purposes only. It has not been evaluated by the FDA (Food and Drug Administration) and it is not intended to diagnose, cure, treat, or heal any known or unknown diseases. TOLL-FREE: 888-9SHAKTI or 1.888.974.2584 - www.vaidyamishra.com - www.chandika.com

Scientific Studies about the Negative Side-Effects of Garlic:

The late quantum physicist, Dr. Bob Beck funded a study on the effect of garlic on the human physiology and in particular the brain. He found that garlic has a detrimental effect on the brain and that some individuals even described themselves as experiencing “brain fog” after eating garlic. Dr. Beck’s research was further supplemented by what he learned about many yoga groups and such alternative healthy conscious lifestyle followers who were cautious with the use of garlic and onions. Dr. Beck’s studies have found that the sulfur compound, sulphon hydroxyl contained in garlic penetrates the blood-brain barrier acting like a poison, even ultimately damaging the brain cells.

As part of his research, Dr. Beck led a Stanford study to prove his case. Dr. Beck’s research into this case study showed the chemical compounds of garlic were disturbing the synchronicity between the left and right brain – control groups were fed garlic and asked to perform intellectual activities. Those who had consumed large amounts of garlic experiences brain fog. Dr. Beck did not conduct his research as a scare tactic but rather to show the effects of garlic on brainwave activity, reaction time, and brain cells.

Other side-effects of garlic include:

• Body odor and halitosis (bad breath) • Skin burns: raw garlic is extremely powerful and can

burn sensitive skin. • Intestine or mouth burns: garlic can literally burn

holes through the lining of the intestines, penetrate mucous linings and make its way through the intestinal wall. This can lead to perforations where the lining is already weak and damaged.

• Allergies: those that are allergic to garlic will experience heartburn, flatulence or even more serious allergic reactions such as difficulty breathing or swallowing.

• Digestive irritation: Sulfur compound, allicin, may irritate the digestive tract, causing inflammation, upset stomach, flatulence / gas, diarrhea, and cramps.

• Interfere with prescription medications, in particular anti-coagulants. • Garlic has been reported to affect blood clotting and blood sugar levels. • Overrides the tastes: According to Ayurveda, the six tastes (sweet, sour, salty, pungent, bitter,

astringent) and our tongues detection of them are extremely important contributing factor to healthy digestion as they each interact with our digestive system to send the correct secretions for proper digestion. The pungent taste of garlic dominates the other five tastes, which may lead to digestive trouble.

Copyright Adishakti, LLC 2012 –The information contained herein is for educational purposes only. It has not been evaluated by the FDA (Food and Drug Administration) and it is not intended to diagnose, cure, treat, or heal any known or unknown diseases. TOLL-FREE: 888-9SHAKTI or 1.888.974.2584 - www.vaidyamishra.com - www.chandika.com

Practical solutions to replace garlic in your daily cooking:

Ok, you are now convinced and will not want to consume any more garlic. But what to do with a that delicious recipe you inherited from your grandma that your husband and kids love? What about the aroma of cooked garlic that fills your kitchen warmth on cold winter nights just before dinner is served? Fear not! Here are delicious and practical solutions for replacing garlic in your diet with other healthy ingredients:

• Basil stems (regularly culinary Italian basil is fine) toasted in 50% ghee and 50% olive oil, and sprinkled with a little soma salt provide a delicious garlic-like flavor or aroma – appetizing with a sharp yet mouth-watering aroma. You can use this for the base of any dish you prepare.

• Keep an eye out for restaurants that are “garlic-free.” Even in Italy, we see a trend toward garlic-free dishes, recipes, and entire restaurants going garlic-free. Garlic’s pungent flavor overwhelms more delicate flavors, which has led to an anti-garlic movement that has gained many supporters around the globe.

• Also, restaurant owners in and out of India that follow Jainism (a religion that prescribes a path of non-violence toward all living things), practice Ahimsa, and therefore do not eat onion or garlic.

• A blend of turmeric, cumin, black pepper and fresh ginger with broccoli raab or broccoli is a delicious alternative to using garlic.

• Add spices to your cooking. Saute the spices in ghee for a few seconds to activate their therapeutic properties and then add the remaining ingredients. Cooking with spices gives your dishes a whole new dimension enhancing flavor and aroma as well as digestibility.

• Cook with fresh or powder ginger and or green Thai chilies if you like these. You will not miss the flavors of garlic and onion.

SVA Recipes:

Vaidya’s Pasta Ahimsa:

• 1 tablespoon of chopped basil stems • ½ teaspoon ghee (ghee protects olive oil from the high heat)

Copyright Adishakti, LLC 2012 –The information contained herein is for educational purposes only. It has not been evaluated by the FDA (Food and Drug Administration) and it is not intended to diagnose, cure, treat, or heal any known or unknown diseases. TOLL-FREE: 888-9SHAKTI or 1.888.974.2584 - www.vaidyamishra.com - www.chandika.com

• ½ teaspoon of olive oil added after the ghee is warmed in your pan • 1 tablespoon of white sesame seeds • ½ teaspoon of shredded fresh ginger • Soma salt to taste • ½ teaspoon Mum’s Masala • 2 tablespoons SVA Tamarind Wild Amla Preserve • 16 oz. (by volume) chopped vegetables -like broccoli raab or whatever leafy greens are in season • Mung Dal Pasta (like spaghetti) – this can be found in the Japanese goods section of any health

food store. It is pasta made completely of mung starch and nothing else added!

• Put a pot of water on to boil and add a little soma salt • Toast the basil, sesame seeds, and fresh ginger for a few minutes • Add the vegetables, sprinkle with soma salt and cover • Cook slowly for a few minutes until the vegetables are cooked but still crunchy • Add Mum’s Masala during the last few minutes of cooking • Add the Mung Dal pasta to the boiling water and cook for 3-4 minutes, then strain • Add the cooked Mung Dal pasta to the vegetable mixture and combine • Mix in the SVA Tamarind Wild Amla Preserve, which serves as a tomato substitute

Vaidya’s Mung Dal:

• 1 tablespoon of chopped basil stems • ½ teaspoon ghee (ghee protects olive oil from the high heat) • ½ teaspoon of olive oil • 1 teaspoon of white poppy seeds • ½ teaspoon of white sesame seeds • ½ teaspoon of shredded fresh ginger • Soma salt to taste • Green chili (optional) • ¼ teaspoon of whole cumin seed • 16 oz. lentils

• Toast the spices gently in the ghee and olive oil • Add the lentils and cook (covered to keep the organic compounds together)

Copyright Adishakti, LLC 2012 –The information contained herein is for educational purposes only. It has not been evaluated by the FDA (Food and Drug Administration) and it is not intended to diagnose, cure, treat, or heal any known or unknown diseases. TOLL-FREE: 888-9SHAKTI or 1.888.974.2584 - www.vaidyamishra.com - www.chandika.com

Finally, here are some interesting videos on the Side-Effects of Garlic:

• Here is Dr Beck’s brief video explaining why garlic is toxic http://www.youtube.com/watch?v=xft0CLkgLpE

• Here is another variant of the material as picked up by later teachers: http://www.youtube.com/watch?v=PGMbAQNXlCY

• And a more hip one! http://www.youtube.com/watch?v=baQ4raBA7bI