If you wouldn’t put an herbicide like Roundup(Glyphosate) in your mouth why would you put pesticides like garlic, leeks and onions in your mouth?
The following are just some of the pesticidal properties of garlic:
1. Causes 100% mortality in 5 species of mosquito larvae when used in such small doses as 200 parts per million.
2. Planting rows of garlic plants between rows of vegetables or flowers which are specifically vulnerable to insect attack, such as rose, tomatoes, potatoes, cabbage, etc. will prevent insect infestations and protect plants.
3. When used on dogs, garlic will kill ticks within 20-30 minutes.
Would you put a pesticide on your salad? Maybe we had better leave the garlic in the garden!
In order for a food to be considered an acceptable part of our diet it must not contain harmful or toxic substances. It must not furnish the body with digestive and eliminative problems. Neither garlic nor onions qualify in this respect.
The food must be delicious. We should be able to eat it with relish. We can’t really say we relish the strong flavors of garlic or onions. Just peeling onions is a job most people dread!
The food must be easy of digestion and assimilation. Does not qualify here!
The food must contain a rather broad range of nutrients and be fairly complete in their complements of nutrients. Both onions and garlic offer little food value.
We should be able to make a mono meal of the food if we desire. No one could make a complete mono meal of either garlic or onions or even consider doing so. Whereas, a mono meal of watermelon, mangoes, grapes, peaches, cherries, or oranges is not only very appealing, but is also acceptable and well received by our body.
Why do I always experience indigestion following a meal that contains either garlic or onions? – All members of the onion family—onions, garlic, leeks, shallots, chives, etc.—as well as radishes and all other foods containing appreciable amounts of mustard oil—inhibit digestion. This is because they occasion irritation of the stomach and intestines.
Are the milder tasting onions less harmful than the stronger ones? – They are somewhat better but still contain enough mustard oil to warrant keeping them off the diet.
Would onions be all right to eat if they were cooked? – Since mustard oil in the onions is a volatile substance, some of it will evaporate during the cooking process. However, enough will remain to make it a toxic substance. Furthermore, I do not recommend cooking as it alters or destroys most food constituents and contributes to toxins in the body. Try staying with an all raw food program and you will find that you will not require onions for seasoning.
~Excerpt(adapted)-Life Sciences by T.C. Fry – A man who was right at least twice a day.