Re: I disagree...Re: How garlic stops MRSA deaths

Hi Pioneer1,

Instead of getting into a out of control garlic debate I believe it is best to try to agree and support those who are sick and this is where I am coming from.
Many people will not understand the difference between using garlic and stable allicin.
Though stable allicin is from garlic, it is completely different than using crushed garlic for tinctures, oils etc.
Allicin is an unstable chemical that is produced once garlic is crushed.

Uny, shared his/her progress with using a garlic tincture for a staph infection.
This progress was not complete from what I read and I am aware of others using crushed garlic for MRSA.
The garlic helps to minimize the boils, but they keep coming back.
This is not the case with proper Allimed use.
Our family has been free of ANY boils or signs of MRSA for over 2 yrs.
The boils stopped simultaneously for our family and they didn't come back.
We dealt with MRSA ourselves using Allimed liquid internally, liquid topically and Allimed cream.
You can read more about the details on our recovery post.
As for me, my family and those that I care about, I would highly recommend that Allimed be used for this vicious super bacteria.
This is a whole different war of microbes that we are dealing with and using garlic will not be enough.
God bless, BB
P.S. BTW 6 drops of Allimed liquid represents the allicin content in 150 cloves of garlic.

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