There are many natural products that contain cyanide:
Vegetables, fruits, algae, mushrooms, almonds, chestnuts, nuts, cassava, avocados, lentils, broccoli, spinach, corn, potatoes, garlic, certain fruit bones (plums, peaches), in the seeds of apples, pears or grapes , in a multitude of plants, bacteria, insects, ect … and the symptoms that cause in our body are: headaches, fatigue, numbness, rapid pulse, nausea, reddened skin, vomiting, difficult breathing among many others.
In garlic and in the other products mentioned above, cyanide is combined with other compounds and, during digestion or cooking, releases hydrocyanic acid. But we can prevent this poisoning and make the cyanide disappear in time. How? Very simple, just by splitting the clove of garlic, being this raw, we get to release the liquid cyanide, which when in contact with the air becomes gas and evaporates. That is to say that if we eat a raw garlic and chew it directly we will be poisoning ourselves slowly without realizing it.
It is necessary to know that in our organism small amounts of cyanide are found, for example in urine, with an average of 0.3 ppm (parts per million) and, if we are smokers, it increases up to about 0.8 ppm.
GARLIC, SALT AND PEPPER
and the rest … IT’S A STORY!
We have all heard about the benefits that garlic brings to our health; It strengthens the immune system, prevents heart disease, protects against cancer and you can even apply it to the scalp to eliminate toxins …
Thanks to more than 2000 active substances, known as volatile oils, garlic fights more than 100 diseases.
Fermented garlic known as “black garlic” is more effective in combating specific types of malignant cells, reducing the size of certain types of tumors.
If you need personalized nutritional advice do not hesitate to contact me and we will study your case.