You can never have enough garlic...
Posted on 11/27/2009 2:44:35 PM PST by Lorianne
Thanks to a belief in its flu-repellent powers, garlic traders are on course to get stinking rich this year
http://www.independent.co.uk/news/world/asia/forget-gold-and-silver-invest-in-garlic-1828755.html
You can never have enough garlic!!
I would also invest in .22 LR ammo. Still cheap enough to buy in bulk. It will be a form of currency when the SHTF.
Not just a belief, allicin is proven to be a great natural antibiotic. Garlic also is a natural blood thinner.
Not saying you’ll never get sick. It’s just a healthy thing to eat that has positive health benefits to it.
Pssst! Buddy! Want to buy a bulb? 100% American grown by a little old lady in Michigan.
Mmmmm! Garlic! You’re like the tamale vendors in Arizona. :)
It works on vampires AND zombies!
This actually works,
If I eat 10 cloves of garlic each morning I can’t get sick.
The only problem is that no one will come within a mile of me. hmm, maybe that is why I don’t get sick? No one to make me sick.
Anyways, it works. Gitsome!Q
As do onions.
Garlic is Verdy Verdy Goooood for yoooou
sw
Mine’s up 1 1/2 inches. Planted mid Sept. Garlic’s one of the major food groups, you betcha. sd
Tough on the loving though...reeking breath and gaseous farts not conducive to intimacy. Ahhh but bring it anyway!
Some of my coworkers joke about doing a “Dutch oven” on their wives in the middle of the night, under the bedsheets. Ewwww!
At least I get up quietly, go out onto the deck, close the door behind me, and then KABLOOIE!!!
I like fresh garlic but I’m tired of sleeping in the living room.
;^)
I am building up a stock pile of .22 long rifle ammo. Way ahead of you there.
80% of the garlic consumed in the US is imported from China. (so is 90% of the apple juice)
Thanks blam.
Allimax and Allimed, stop MRSA in it’s tracks, no prescription necessary, 30 bucks, allicin, ie, a Garlic product ...
http://www.allimax.us/products.php
AlliMAX® is made from fresh, raw garlic. Heads of garlic are specifically selected to ensure that they contain significant enzyme activity (allinase enzyme). Garlic heads are split into cloves, which are left unpeeled and then subjected to crushing, filtration and a temperature controlled extraction process designed to produce pure liquid allicin dissolved in water. No chemical solvents are used. The allicin amino acid in fresh garlic is subjected to complete conversion by the allinase enzyme and to ensure a large volume of active allicin is harvested. The volume of allicin produced is directly related to the enzymatic activity.
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