Garlic & Onion Information:
Garlic: It contains allicin and mustard oil, both of which are toxic and irritating to the delicate membranes of your body. Also a sulfur compound in garlic has been shown to interfere with communications between the left and right hemispheres of the brain. This results in impeding communications between the brain and body as well as interfering with cognitive functions.
Source: Dr Dough Graham & Professor Rozalind Gruben Graham
GARLIC - The Toxic Shock!
Reprinted from Nexus Feb/Mar 2001
The reason garlic is so toxic, the sulphone hydroxylion
penetrates the blood-brain barrier, just like DMSO, and is
a specific poison for higher-life forms and brain cells. We
discovered this, much to our horror, when I (Bob Beck, DSc)
was the world's largest manufacturer of ethical EEG
We'd have people come back from lunch that looked
clinically dead on an encephalograph, which we used to
calibrate their progress. "Well, what happened?" "Well, I
went to an Italian restaurant and there was some garlic in
my salad dressing!" So we had them sign things that they
wouldn't touch garlic before classes or we were wasting
their time, their money and my time.
I guess some of you who are pilots or have been in flight
tests...I was in flight test engineering in Doc Hallan's
group in the 1950's. The flight surgeon would come around
every month and remind all of us: "Don't you dare touch any
garlic 72 hours before you fly one of our airplanes,
because it'll double or triple your reaction time. You're three
times slower than you would be if you'd not had a few drops
Well, we didn't know why for 20 years later, until I owned
the Alpha-Metrics Corporation. We were building
biofeed-back equipment and found out that garlic usually
desynchronizes your brain waves.
So I funded a study at Stanford and, sure enough, they
found that it's a poison. You can rub a clove of garlic on
your foot and you can smell it shortly later on your
So it penetrates the body. This is why DMSO smells a lot
like garlic: that sulphone hydroxyl ion penetrates all the
barriers including the corpus callosum in the brain.
Any of you who are organic gardeners know that if you don't
want to use DDT, garlic will kill anything in the way of
Now, most people have heard most of their lives garlic is
good for you, and we put those people in the same class of
ignorance as the mothers who at the turn of the century
would buy morphine sulphate in the drugstore and give it to
their babies to put'em to sleep.
If you have any patients who have low-grade headaches or
attention deficit disorder, they can't quite focus on the
computer in the after-noon, just do an experiment - you owe
it to yourselves. Take these people off garlic and see how
much better they get, very very shortly. And then let them
eat a little garlic after about three weeks. They'll say,
"My God, I had no idea that this was the cause of our
And this includes the de-skunked garlic's, Kyolic, some of
the other products.
Very unpopular, but I've got to tell you the truth.
Source: From a lecture by Dr. Robert C Beck, DSc, given at
the Whole Life Expo, Seattle, WA, USA, in March 1996, Nexus
A substance in garlic, called allicin, is responsible for its flavor and odor. Allicin is an extremely irritating compound. It has a drug-like property that, like any other drug, destroys life. This substance results in detrimental effects to the stomach lining and to all parts of the body with which it comes in contact.
The substance in onions which gives them their characteristic odor and flavor is mustard oil, a volatile oil that is highly toxic. (Mustard oil is also found in garlic.) Its vapors are so irritating that they result in profuse watering of the eyes just by being in contact with the vapors for a few seconds. This oil, if applied directly to the skin, would cause extreme redness and blistering. The use of onions has resulted in goiter through the interference with the synthesis of thyroxine by the thyroid gland. Anemia has also resulted from the use of onions.