The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 19 No. 2 • February 2016


The Benefits of Aged Garlic May Be Somewhat Underestimated

A report from the BBC (30 March 2015) reports the potent effects of some awfully old medicine. A 9th Century Anglo-Saxon remedy for treating eye infections used onion, garlic, and part of a cow’s stomach was found in Bald’s Leechbook, an old English manuscript now held by the British Library. Scientists using this remedy were “astonished” to find that “it almost completely wiped out methicillin-resistant staphylococcus aureus, otherwise known as MRSA.” It is also otherwise known as a deadly killer, with a high mortality rate in humans. The remedy actually killed “up to 90%” of the MRSA bacteria, a phenomenal kill rate compared to what infected humans are currently being treated with in hospitals (where they are frequently infected in the first place).

These findings were said to be presented at the Annual Conference of the Society for General Microbiology in Birmingham, England. (As the conference was to have taken place in 2015, the findings have, presumably, already been presented).

Here is the actual formula for the remedy:

“Equal amounts of garlic and another allium (onion or leek), finely chopped and crushed in a mortar for two minutes.

Add 25 ml. (0.87 fl oz) of English wine [it MUST be English wine]—taken from a historic vineyard near Glastonbury [does this sound like an advert?]

Dissolve bovine salts in distilled water, add and then keep chilled for nine days at 4C.”

The bovine salts probably contained taurine (named after taurus—Latin for cattle—where is was first discovered). Taurine and chloride or bromide can be converted in one’s body to the powerful antimicrobials taurine chloramine and taurine bromamine, which are also anti-inflammatory molecules. [See “New Taurine & Bromine Formulation” in the September 2014 issue of Life Enhancement.]

The wine contained polyphenols with antimicrobial properties and garlic also has such properties.

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