Excerpt from Fats that Heal, Fats that Kill by Udo Erasmus.
Cholesterol plays both vital and detrimental roles in our health. There is no nutritional substance as controversial as cholesterol, and no substance about which there is more confusion. There is no other substance as widely publicized by the medical profession – and no bigger health scandal. Cholesterol can strike terror into the minds of misinformed people. The cholesterol scare is big business for the doctors, laboratories, and drug companies. It is also a powerful marketing gimmick for vegetable oil and margarine manufacturers who can advertise their products to be ‘cholesterol-free’.
The fact is that 999 out of every 1000 people can control their cholesterol level and, more importantly, their cardiovascular health, by nutritional means alone. The remaining 1 in 1000 people can also benefit from nutritional improvement. Medical professionals that are untrained in nutrition cannot help us reach this objective.
A hard, waxy lipid substance that melts at 149ºC (300ºF), cholesterol is essential to our health, but we do not need to obtain it from foods. Our body can manufacture it from simpler substances (2-carbon acetates) which it derives from the breakdown of sugars, fats, and even proteins, especially when our total intake of these foods supplies us with calories in excess of our body’s requirement.
The more excess calories we consume – especially from sugars and saturated and other non-essential fatty acids – the more pressure there is on our body to make cholesterol. In addition, the more stress we are under, the more cholesterol our body makes, because cholesterol is the precursor of stress hormones.
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Garlic and onions are powerful healing foods with a long history of use for all kinds of ailments. It is said that Hippocrates used garlic fumes to treat ovarian cancer, while monks in the Middle Ages chewed garlic cloves to ward off the plague. Once known as “the stinking rose,” garlic is an incredible superfood that deserves all the praise if gets, and onions have very similar properties.
Garlic is an all-around medicine that has been used to treat asthma, candida, colds, diabetes, high cholesterol, and high blood pressure. It is an immune-system-boosting food containing at least twelve different antioxidants, including two of the most important ones, selenium and zinc. The S-allymercoptacystein is shown to reduce the growth of prostate cancer cells in vitro. Animal studies also show that garlic inhibits cancerous tumours. One anticancer property of garlic is its ability to stimulate the body’s own production of natural killer cells, which destroy the cancer cells we all make daily in our bodies.
Garlic and onions have antibacterial, antiviral, antifungal, and anti-inflammatory properties; garlic was used to prevent wound infections by the ancient Romans and in World War II by the Russian army. If you are suffering from any kind of infection of the digestive tract, swallowing one to four cloves of raw garlic daily is an excellent way of ridding the intestines of pathogens while leaving friendly bacteria unharmed. Studies also show that eating garlic cuts the risk of colorectal and stomach cancer by to half.
Onions help protect the heart by lowering blood pressure and acting as a blood thinner and anti-inflammatory preventing blood clots, and they boost the immune system. They are rich in quercetin, an antioxidant flavonoid which blocks cancer cell promoters.