What are the benefits of onions? What happens if you regularly eat onions? Garlic from an Ayurvedic point of view Why you should not eat garlic and onions

IN summer period The consumption of green onions increases many times over, because the juicy feathers of this vegetable can be an ideal “supplement” to a summer meal - okroshka, salads, cold soups. But it also happens, so to speak, onion grief, that is, who should not eat onions.

According to experts, almost all indicators of green feathers are healthier than onions, although the usefulness onions no one belittled. Only green onions contain these classic dietary fibers with vitamins A and C, so necessary for our body, doses of which are close to daily requirement.

100 grams of green feathers contain more than the 2nd daily requirement for vitamin K, which is necessary for blood clotting. It seems that in this case, onions need to be eaten in bunches, and even in the summer, when spending more time in nature, it becomes fraught with all kinds of wounds, cuts, scratches.

But it turns out that there are a large number of people for whom excess vitamin K is “not beneficial”, and these are those people whose risk of developing blood clots is increased. These are, for example, women who smoke and use hormonal contraceptives, as doctors say - this is a very, very dangerous combination.

People taking drugs with warfarin prescribed for atrial fibrillation or with an artificial heart valve, also where vein thrombosis is observed, should also be careful with green onions. Green onions with other products containing large amounts of vitamin K, the effect of the drugs is reduced to zero.

The bulbs contain less vitamins and minerals than feathers, but they also contain more flavonoids with sulfur compounds, which give them smell and sharpness, which also causes tearing.

But these substances are very useful; they can protect us from quite a large number of types of cancer with atherosclerosis. Garlic also contains similar substances; its flavonoids, especially quercetin, contain these properties (green onions also contain them, but to a lesser extent).

The darker and brighter the color of the onion, the more flavonoids it contains, so our yellow onions are also good, but purple ones are considered better. Sweet onions, of course, contain less beneficial sulfur compounds.

Doctors have long studied the properties of onions; they can even protect the stomach from the development of peptic ulcers, although many believe that onions only contribute to this due to irritation of the gastric mucosa. Onions prevent the proliferation of the notorious Helicobacter pylori bacteria, which is the true cause of this disease.

Experts believe that eating a medium-sized onion daily, raw or cooked, will be very beneficial for the body.

Cardiologists claim that foods high in vitamin K increase blood clotting in a whole group of people, which increases the risk of developing blood clots, and this can lead to heart attacks with strokes, thromboembolism with vein thrombosis in the presence of varicose veins and other conditions.

This primarily threatens people who have thrombophilia - a tendency to develop blood clots. These are those individuals who have previously had cases of thrombosis, for example, people who have suffered a stroke, thrombophlebitis, or thromboembolism.

Please remember that during summer time hot weather, the risks of blood clots further increase due to increased fluid loss by the body (first and foremost with sweat), which leads to thickening of the blood flow. And against the backdrop of an overabundance of foods containing vitamin K, this contributes to even greater formation of blood clots.

By the way, vitamin K is most rich in green onions and other greens - parsley, cilantro, spinach, celery and other salads. There is a lot of vitamin K in almost all sprouts - Brussels sprouts, cauliflower, broccoli, Beijing and lettuce, as well as in zucchini and legumes - beans, peas.

Don't be surprised to see onions and garlic in the black leaf, there are reasons to place them here. Onions and garlic should not be used for daily consumption: this medicinal plants and should be used only when necessary.

Avicenna sometimes recommended onions for certain diseases, but at the same time he wrote: “Onions are among the substances that cause headaches, and their abuse causes sleep. Onions are one of the substances harmful to the mind.” And he also says about leeks: “Eating leeks causes headaches and bad dreams. Leeks are harmful to vision, harmful for ulceration Bladder and kidneys."

Garlic reduces human reaction time by two to three times. It is for this reason that it is excluded from dog food.

Garlic contains sulfanyl hydroxyl ion, which is highly penetrating. Dr. Robert Beck conducted research on human brain function in the 1980s and discovered that garlic is toxic to humans because its sulfone-hydroxyl ions cross the blood-brain barrier and are poisonous to brain cells.

Doctor, candidate medical sciences Ruben Zaharbekov writes: “Garlic causes a burn of the mucous membranes of the esophagus and stomach, leading to severe spasm, and spasm, in turn, leads to atony and disruption of the digestive organs.”

You may object: “I’ve been eating garlic all my life and I don’t feel any cramp,” and you’ll be right. You may not feel the harmful effect of garlic on the esophagus, but this does not mean that it is not there. If you constantly ate this product, then over time your nerve endings will lose sensitivity. Try eliminating garlic from your diet for six months, and then eat a clove. You will feel all the symptoms of pancreatitis: belching, pain in the hypochondrium, in the pancreas area. However, this is not pancreatitis, it is a burn of the mucous membrane and the reaction of your autonomic system to it nervous system.

For some diseases, such as cholelithiasis, anemia, stomach or intestinal ulcers, any acute diseases of the gastrointestinal tract, kidney and liver diseases, epilepsy, you should be extremely careful in consuming garlic and onions. Essential oils make onions and garlic harmful to those suffering from acute diseases of the stomach and intestines, kidneys, and liver. Since both onions and garlic increase appetite, they are undesirable for overweight and obesity.

In case of exacerbation of a number of diseases accompanied by increased secretion of gastric juice, inflammatory processes in the digestive tract and excretory organs (peptic ulcer of the stomach and intestines, cholecystitis, gastritis with hypersecretion, renal failure, acute nephritis and nephrosis, hepatitis), onion and garlic are limited in consumption, and in acute cases of the disease are generally prohibited.

Garlic and onions are natural antibiotics. But while they kill harmful bacteria, they also destroy beneficial ones, which are necessary for the normal functioning of the digestive system. Therefore, these plants should be eaten only in extreme cases, when it is necessary to overcome the infection.

Vegetarians do not need to disinfect the body from putrefactive microflora as much as people who eat meat. Meat-eaters have their own microflora in the gastrointestinal tract (with a predominance of putrefactive ones), lacto-vegetarians have their own, vegans have their own, raw foodists have their own, different from that of vegans. Onions and garlic are relatively useful for meat-eaters, because their intestines are clogged with rotting meat, cadaveric poisons and a huge number of pathogenic organisms. For vegetarians, when switching from meat-eating, new microflora takes a long time to develop and is destroyed when consuming onions and garlic.

Most children, when introduced to these plants, are very strongly opposed to them and refuse to eat them, since their taste preferences have not yet been perverted. Many people retain an aversion to garlic and onions for the rest of their lives.

Onions and garlic don't work: they stink very strongly, and onions also irritate the mucous membrane of the eyes, all housewives who cried when they had to cut them know this. That is, vision and smell already signal to us that this is not food, but modern man it ignores.

In addition, consuming onions and garlic is unethical, since when they are eaten, a person emits a persistent, nauseating, disgusting odor for a long time afterward, which makes communicating with a lover of garlic and onions extremely unpleasant.

This is what concerns the gross physical body. But a person also has a subtle body, let's see how regular consumption of these products affects our consciousness.

Ayurveda, many philosophical movements and yoga trends also do not recommend consuming onions and garlic. According to the Vedic scriptures, onions and garlic belong to the guna of ignorance, that is, they lower a person’s vibrations and level of consciousness, stimulate base instincts, spoil character, and lead to depression, which is harmful for meditation and spiritual development. These products have never been used as food because the human body is designed to be self-aware.

Garlic increases a person’s pride and, accordingly, anger, the manifestation of which simply blinds and burns all his piety. Onion enhances lust, impudence and promiscuity, which even within a single family leads to suffering.

In Ayurveda, garlic is recommended for certain diseases for purely medicinal purposes. However, the same Ayurveda says that for those for whom clarity of thinking and the ability to comprehend higher knowledge come first, as well as for those who intend to curb their lower carnal instincts, garlic is harmful.

In the book “Gheranda Samhita” it is literally written: “For a yogi, garlic and onions are even worse than meat. Everyone who does not want to give up these polluting plants if they practice yoga should tell themselves this.”

Onions and garlic have never been used as food, they have always been medicine. Only Lately they began to be widely and universally consumed as food, because the sexual activity of the population had increased greatly. Most people have no other interests in life. Sexual promiscuity and permissiveness are actively promoted by the media of disinformation. And these products greatly lower energy - you don’t want to think, you want to look for ways to fulfill lust, which among lovers of onions and garlic (as well as meat and alcohol) is off the charts.

In his lectures, Dr. Torsunov O.G. says that “after eating garlic, sexual activity increases greatly. Eating garlic literally spoils one’s character: arrogance, anger, and pride increase. Eating garlic is extremely unfavorable for spiritual development. Human life is designed to raise energy up, not down, and a product like garlic helps direct energy downward - strengthens animal instincts. Eating garlic is extremely unfavorable for life and happiness.”

Conclusion: giving up onions and garlic makes sense when a person is committed to a certain lifestyle, type of diet, thinking and worldview.

Each of us tries to eat right. To do this, we eat a variety of fresh fruits and vegetables. However, many of us do not know that a number of products not only bring benefits, but can also cause harm.

It so happens that onions are on the list of such products. No, no, the benefit from it is an order of magnitude greater than the harm. But eating onions is strictly contraindicated if you have certain diseases.

As for the benefits of onions, they contain many vitamins, iron, sulfur, flavonoids, magnesium, fluorine and calcium. These substances make onions biologically active.

Onions came to our country from South-West Asia. The first mention of this vegetable appeared over six thousand years ago. IN Ancient Greece onions were considered a medicine, and Roman soldiers ate them as they believed that they gave courage and fearlessness. Olympus athletes consumed it during intense training. Nowadays, onions have become a very frequent guest in our homes. It is an integral ingredient in many dishes, and has also found wide application in cosmetology and folk medicine. Let's take a closer look at the useful and harmful properties this miracle vegetable.

Compound. Content of vitamins, micro and macroelements

Onions contain the following vitamins:

Vitamin A (beta-carotene). Antioxidant. Onions owe part of their smell to him. The immune system owes its existence to it. Significantly affects vision and a number of indicators of the nervous system. Participates in the production of hormones and bone formation. Affects the quality and quantity of produced breast milk among women. Thanks to it, skin cells are renewed
Vitamin E (tocopherol). Its antioxidant properties help protect the body from harmful external influences. Takes part in the absorption of proteins and fats. Reinforces immune system. In the process of hematopoiesis, it helps normalize coagulation and accelerate healing processes. Thanks to it, the retina of the eyes is formed. All systems of the body are also updated, the parts of the brain responsible for memory are updated. It affects the functioning of the gonads, its use is the prevention of infertility.
Vitamin C (ascorbic acid). Famous antioxidant. Thanks to it, the body produces collagen (which means renewal and formation of skin, bones, blood vessels etc.). It has a beneficial effect on the immune system and takes a significant part in the redox processes of the body.
Vitamin B1 (thiamine). Ensures normal metabolism. Plays a significant role in the formation and renewal of the central nervous system. Without it, normal transmission is impossible genetic information between cells during their reproduction.
Vitamin B2 (riboflavin). Participates in the synthesis of nerve cells of the central and peripheral nervous systems. In the process of hematopoiesis, it ensures the normal formation of red blood cells (carrying air bubbles). Without it, the adrenal glands cannot function. Takes part in protecting the eyes from the effects of ultraviolet radiation. Has a beneficial effect on the formation of skin cells.
Vitamin B9 (folic acid). It is important in the formation of the neural tube of the fetus, enhances female fertility, without it human DNA is not formed. Promotes protein absorption.
Vitamin PP (niacin, nicotinic acid). Normalizes cholesterol and blood sugar levels and is responsible for energy production. It is a prevention and cure for diabetes and osteoarthritis.

Water content of the product is 86%. It contains a lot of carbohydrates (10.4 g), monosaccharides and disaccharides. Much less protein, fiber, pectin, organic acids and starch (but they are there).

Microelements (arranged in descending order of concentration):

ash;
zinc;
iron;
manganese;
potassium;
copper;
phosphorus;
calcium;
fluorine;
sodium;
magnesium;
cobalt;

With its striking properties for prevention and treatment viral diseases onions owe their existence to the special substances they contain, whose chemical nature has not been fully studied - phytoncides.

Calorie content. How many calories are in 100 grams? product.

In 100 gr. yellow onions contain 41 kcal.

The benefits and beneficial properties of onions for human health

Among the main useful properties can be distinguished:

Antimicrobial action. It destroys the lion's share of harmful microorganisms.
Ability to infect fungi.
Anthelmintic action.
Good as a diuretic.
Reduced blood pressure when consuming;
Increase sexual desire;
The ability to enhance the creation of digestive juices.

Most often, onions are understood as the most common yellow onion in our country. But there are other varieties (or rather, about 400 different types). Among them are red onions, which can remove “bad” cholesterol more effectively than usual, and white onions, which have a less expressive taste and a less pungent odor.

Benefits for men

The main beneficial effect for the stronger sex with regular use is positive influence for potency. However, for those who go to the gym, it is not recommended to eat a lot of onions. It contains a lot of carbohydrates, and sports nutrition Carbs are enemy number one.

Benefits for women

Beyond Wealth folic acid, which is beneficial for the female reproductive system and is recommended to be taken when planning pregnancy; for women, onions are interesting for their abundance of vitamin C.

Thanks to the latter, onion hair mask is very popular. After it, the curls acquire a vibrant shine and become more silky, dandruff disappears and the growth of new hair accelerates.

Benefits for weight loss

White or lettuce onions are found in most salads and Lenten dishes. This ingredient is designed to activate metabolism. Any onion contains a lot of carbohydrates. You should not get carried away with this product while on a diet. In addition to bad breath, there will be some drowsiness and the mucous membranes may become inflamed.

Benefits and harms during pregnancy

Pregnant women and breastfeeding women should use onions with caution. The advantages of its use include:

Fighting vitamin deficiency and strengthening the immune system. Onions well restore the body's need for vitamin C, PP, etc.
Protection against colds (due to the high content of phytoncides), to which pregnant women are most susceptible.
Beneficial effect on the formation of the fetal neural tube due to the content of folic acid.
Elimination of such problems of pregnant women as constipation.

The risk is that excessive consumption can lead to inflammation of the gastric mucosa, causing ulcers, gastritis and heartburn. For the same reason, the use of fresh onions is not recommended for children under three years of age (heat-treated ones are possible from the eighth month of life).

Specialists in breastfeeding treat this product with caution. It can cause changes in the taste characteristics of milk, and infants are very sensitive to such changes.

The destruction of microorganisms is a dual property of onions. On the one hand, it fights “pests” in the body. On the other hand, the microflora may be disrupted and beneficial bacteria may be destroyed. It has a mild hypnotic effect, activates metabolism, improves hematopoiesis, and helps remove excess fluid from the body.

For the liver

Onions are good for the liver. Liver cleansing is often done with this product. It is enough to consume it raw and drink plenty of liquid. Acceptable and heat treatment onions with this diet, adding sugar. It is able to remove harmful substances from the liver and gall bladder.

For the brain

Not many people know that the benefits of onions are invaluable for the brain. With its systematic use, the effect of rejuvenation of the departments responsible for memory and emotions is observed, and the process of their aging is delayed. This is possible due to the content of active sulfur compounds that are easily absorbed by the body. Onions also have a mild hypnotic effect.

For heart

The abundance of potassium and B vitamins in onions indicates its undeniable benefits for the cardiovascular system. When consumed, the process of hematopoiesis and the formation of blood vessels improves. In particular, it is used in the treatment of hypertension.

Benefits and harms in diseases

Positive dynamics have been proven when onions are consumed by patients with breast cancer. On this medicinal properties are not limited to this magical product.

Due to the presence of easily absorbable calcium, it is used to treat osteoporosis. He is also in mandatory is included in the patient’s diet for gout and for its prevention, as it helps remove uric acid from the kidneys, and it is not deposited on the joints.

For diabetes

The healing properties of onions for diabetes of both types are difficult to overestimate. The fact is that it has an amazing effect - lowering blood sugar (due to the abundance of vitamin PP). For an insulin-dependent patient, eating onions in any form (both heat-treated and raw) daily in large quantities is an opportunity to “get off the needle.” Despite the fact that the effect of onions does not appear immediately, it has the same effect as an expensive medicine.

The main harmful effects of onions:

irritation of mucous organs with all the ensuing consequences (exacerbation of ulcers, gastritis, bronchial asthma);
some inhibition of brain processes (drowsiness);
negative effect on beneficial intestinal microflora and acidity in the gastrointestinal tract.

The use of onions is strictly prohibited in case of pancreatitis in the acute stage due to stimulating mucous membranes essential oils, abundance of acids and dietary fiber. The latter promote intestinal motor functions and cause bloating, colic, and diarrhea in the patient.

Answers to popular questions

What is the best way to eat the product?

The most ideal option is raw onions. Some people simply eat it peeled, like an apple.

Boiled onions lose the lion's share of vitamin C and other useful substances during processing, but remain powerful weapon in the fight against diabetes mellitus, pancreatitis and other diseases.

Standards for food consumption

100 gr. onions are able to satisfy the body's needs for vitamin C. Restrictions on its use are imposed only in the case of a person's illness.

Let's summarize the benefits of onions

We can talk endlessly about the benefits of onions. Its effectiveness has been proven for many generations; it occupies an honorable first place in treatment folk remedies. Rich in vitamins, sharp and memorable taste and smell, confirmed status as a panacea - that’s what onions are.

As is known from botany, onions, garlic, leeks, chives, shallots, wild garlic and others belong to the Onion subfamily (from the Latin Allium). Indian classical medicine Ayurveda divides food into three categories: sattvic (good), rajastic (passion) and tamasic (ignorance). Onion plants come under the categories of rajas and tamas and hence these foods increase passion and ignorance.

Garlic and onions, due to their rajasic and tamasic properties, are prohibited to yogis, since they root consciousness even deeper in the body. (R. Svoboda)

Pure brahminical or Vaishnava dieters (followers of Lord Vishnu, Rama and Krishna) use only sattvic foods, namely fresh fruits, vegetables and herbs, dairy products, grains and legumes. In the Vaishnava tradition, cooking with rajasic and tamasic foods is avoided, as they cannot be offered to God. Also, foods in these categories impair the ability to meditate and surrender. “Garlic and onions, due to their rajasic and tamasic properties, are forbidden to yogis, since they root consciousness even deeper in the body,” says renowned Ayurveda specialist Dr. Robert Svoboda.

In addition, Vedic legend says that onions and garlic came from drops of the blood of the demon Rahu. Hefraudulentlydrank the drink of immortality, for which he was killed. But since he still managed to take a sip of the magic elixir, his blood (and then the onions and garlic) found useful material with healing properties. However, according to this myth, all plants of the Allium family are considered to be part of the demon's flesh.

Some branches of Western medicine claim that alliums provide certain health benefits. Garlic is respected in allopathic medicine as a natural antibiotic. IN last years, despite studies of the effects of onions on the cardiovascular system, the clinical effect of onions and garlic in this aspect has not been fully studied.

There are many unfavorable factors regarding onions and garlic. A little known fact is that raw garlic may contain harmful and life-threatening botulism bacteria (a serious infectious disease). Perhaps in this regard, the Roman poet Horace argued that “garlic is more dangerous than the hemlock grass.”

It should be noted that onions and garlic are avoided by spiritual devotees as they stimulate the central nervous system and may interfere with vows of celibacy. Garlic is a natural aphrodisiac. Ayurveda claims that it is a tonic for loss of sexual power due to any reason: sexual weakness, impotence from abuse of sex and nervous exhaustion from promiscuous sexual habits. It is claimed to be particularly useful for older men with high nervous tension and decreasing sexual power.

Followers of Taoism determined thousands of years ago that plants of the onion subfamily interfere with human health. In his writings, the scholar Tsang Jie describes onions as "five-flavored or spicy-smelling vegetables", each of which has a destructive effect on five organs: the liver, spleen, lungs, kidneys and heart. More specifically, onions are harmful to the lungs, garlic is harmful to the heart, leeks are harmful to the spleen, chives are harmful to the liver, and green onions are harmful to the kidneys. Tsang Jie claimed that these spicy vegetables, especially when raw, contain five various types enzymes that lead to repulsive bad breath, foul-smelling sweat and bowel movements, lustful tendencies, increased restlessness, overstimulation and aggressiveness.

Similar symptoms are described in Ayurveda. “These plants (onions) provoke unpleasant breath and body odor, cause irritation, anxiety, agitation and aggression. Thus, they are harmful to physical, emotional, mental and spiritual health.”

Robert Beck discovered the negative effects of garlic on the brain in the 80s.

In the 1980s Doctor of Science Robert Beck, in his studies of the human brain, discovered the negative effect of garlic on the brain. He found that sulfanyl hydroxyl ions penetrate the blood-brain barrier and poison brain cells.

Dr. Beck said that in the 1950s. Garlic was known to slow the reaction times of pilots during flight tests. This occurred because the toxic effects of garlic desynchronized brain waves. “The flight doctor came every month and reminded us: Don’t dare touch garlic less than 72 hours before departure, as it will slow down your reaction time by half or three times. You'll be three times slower than if you didn't eat a couple of pieces of garlic."

For approximately the same reasons, onion plants were considered very harmful to dogs.

Even in Chinese culture, garlic, although used in cooking, is considered harmful to the stomach, liver and eyes, and also causes dizziness if consumed in excess. In Western cooking and medicine, garlic is also not always considered a beneficial product. It is widely believed among health experts that along with destroying harmful bacteria, garlic also eliminates beneficial bacteria necessary for the good functioning of the digestive system.

Reiki practitioners say that garlic and onions should be the first to be eliminated, along with tobacco, alcohol and pharmaceutical drugs. It becomes obvious the negative impact of onions on the human body and the fact that they should be avoided for the sake of maintaining health.

Homeopathic medicine comes to the same conclusions, stating that eating red onions can cause dry cough, watery eyes, sneezing, swollen nose and other similar symptoms commonly associated with the common cold.

If you type the word “garlic” into an Internet search engine, a huge number of sites will offer you extensive information on the benefits of garlic and half as much about its harm. And yet, over the years, with parental instructions, we all know that garlic is an excellent remedy for colds. There is an opinion that this is a remedy “for all diseases,” but, unfortunately, people’s health deteriorates over the years and garlic is unlikely to help them, because garlic is a very affordable remedy.

Each person faces a choice to consume or not consume certain foods. And now the choice is: to eat or not to eat garlic.

Following the criteria of common sense, let us call upon the opinion of a competent person for help, as ancient sources say on this matter, and of course, everyone will experience the influence of garlic on their body from their own experience.

Robert K. Beck says in his study:

“The reason why garlic is so toxic is the sulfanyl hydroxyl ion it contains, which penetrates into the blood of the membranes of the brain and is especially poisonous to higher mammals. In its penetrating ability, this substance is exactly like dimethyl sulfoxide. I made this sad discovery when I was the world leader in production of biofeedback equipment. Some of my employees, who had just returned from lunch, were identified by the encephalograph as clinically dead. We tried to establish the reason for their condition. They answered: “I was in an Italian restaurant. They served me a salad with garlic sauce.” So, we began to observe them, asked them to note what happened to them when they took garlic before lectures, spent time and money.

In 1950 I was an aircraft designer. A staff surgeon came to us almost every month and reminded everyone: “And don’t even try to put any food with garlic in your mouth for 72 hours before flying on our planes, because this reduces the reaction by two to three times. Eating just a little bit of garlic will make you three times slower.” At that time we did not yet understand why this was happening. But twenty years later, when I was already the owner of the Alpha Metrix Corporation for the production of biofeedback equipment, we discovered that garlic completely disrupts the functions of thinking. I conducted a study at Stanford, and those who took part in it unanimously concluded that garlic is poisonous. You can rub a head of garlic on the sole of your foot, and soon your wrists will smell like garlic too. So it goes inside the body. This is what makes the poison contained in garlic similar to dimethyl sulfoxide fumes: sulfanyl hydroxyl ions penetrate any membranes, including the corpus callosum of the brain.

Most of humanity has heard about the benefits of garlic. This is just ignorance.

If you have patients who complain of mild headaches, inattentiveness or absent-mindedness, if there are those among them who cannot concentrate on working with a computer after lunch, just experiment and see for yourself. Advise such people to exclude garlic from their diet, and you will see how much their well-being improves. This will happen in as soon as possible. Then, about three weeks later, let them eat some garlic. They will say: “My God, we could not even think that this was the cause of our suffering!..”

All of the above applies equally to deodorized garlic, kiolic and some other products. Very unpopular, but I had to tell you this unpleasant truth."

In the eighties, Bob (Robert) Beck, while researching the functions of the human brain, discovered that garlic has harmful effects on the brain. Only later did he learn that many areas of Yoga and philosophical teachings warn their adherents against eating onions and garlic, although this conflicts with medical practice. Any person engaged in intellectual or creative work, having experimented with garlic, will confirm that after eating garlic, thinking really becomes clouded. Although Beck’s discovery does not detract from the medicinal properties of garlic, it is still necessary to add to its antimicrobial and antiviral effects the effect it has on the brain and consciousness.”

If we consider the attitude of Ayurveda to garlic, then garlic and even alcohol tinctures based on it are recommended for certain diseases, for purely medical purposes. However, the same Ayurveda says that for those for whom clarity of thinking and the ability to comprehend higher knowledge come first, as well as for those who intend to curb their lower carnal instincts, garlic is harmful.

In his lectures, Dr. Torsunov O.G.: “Nutrition in goodness”, “Nutrition in ignorance” says that Ayurveda classifies garlic as a tamasic product: “After eating garlic, sexual activity increases greatly, eating garlic literally spoils character: it increases arrogance, anger, pride increases. Eating garlic is extremely unfavorable for spiritual development. Human life is designed to raise energy up, not down, and a product like garlic helps direct energy downward - increases animal instincts. Eating garlic is extremely unfavorable for life and happiness.”

Here is what doctor, candidate of medical sciences and spiritual teacher Ruben Zakharbekov says about the effect of garlic (the same applies to onions, but to a lesser extent):

“Garlic causes a burn to the mucous membranes of the esophagus and stomach, leading to severe spasm, and spasm, in turn, leads to atony and disruption of the digestive organs.

You may object: “I’ve been eating garlic all my life and I don’t feel any cramp.” And you'll be right. You may not feel the harmful effect of garlic on the esophagus, but this does not mean that it is not there. If you constantly ate this product, then over time your nerve endings will lose sensitivity. Try eliminating garlic from your diet for six months, and then eat a clove. You will feel all the symptoms of pancreatitis: belching, pain in the hypochondrium, in the pancreas area. However, this is not pancreatitis, it is a burn of the mucous membrane and the reaction of your autonomic nervous system to it. Many people will ask: “What about hot pepper? Pepper does not have such a powerful burning effect. It can cause a severe burn, and yet its effect is milder than that of garlic. And they eat it, as a rule, in very small quantities because of the intense pungency."

In the book Hatha Yoga Pradipika in shloka 59 it is written: “Foods that are forbidden (for yogis): bitter, sour, spicy, salty; sour porridge, vegetable oils, sesame and mustard, alcohol, fish, meat, ..., garlic. Asafoetida and garlic are considered sexual enhancers because they are supposed to stimulate the production of sex hormones... One who is trying to maintain awareness of the higher aspects of consciousness should definitely refrain from taking such substances until he is firmly established in this state of consciousness.”

In the book “Gheranda Samhita” it is literally written: “At the beginning of YOGA practice, you should avoid everything spicy, bitter, sour, salty and fried, just like sour milk, diluted buttermilk, heavy vegetables, alcohol, nuts, vine palm, lemons, garlic . For a yogi, garlic and onions are even worse than meat. Everyone who does not want to give up these polluting plants if they practice YOGA should tell themselves this!

The sacred texts of India (Vishnu Purana, Shiva Purana, Mahabharata) tell the story of the churning of the ocean . Tradition says that onions and garlic came from the saliva and blood of the demon Rahu, who took possession of the drink by deception immortality destined for the gods. Lord Vishnu cut off the head of the treacherous demon, and it became the dark planet Rahu, due to which solar and lunar eclipses occur. Onions and garlic grew from drops of saliva and blood that fell to the ground, so pious brahmins do not eat onions and garlic, realizing that this is the blood of a demon. Mixed with the nectar of the gods, onions and garlic received many healing properties. But they originated from a demon, and therefore have a strong influence on the lower chakras, awakening the animal nature of man. Those who ate garlic and onions in ancient India were considered shudras (low caste) and barbarians (ignorant). Therefore, those who desire spiritual elevation try to avoid these foods.

“...it is not recommended to eat garlic and onions for those who wear rudraksha, i.e. worshipers of Shiva" (from the texts of Sivananda "Lord Shiva and His Worship").
“TAMAS is everything that decomposes. Leftover food and dishes that have been reheated several times are tamasic. In addition, this includes onions, garlic, meat, fish, and alcohol. They burden the mind, stimulate base instincts and lead to depression” (Dwivedi, Triguna, Maharishi - Ayur-Veda).
“Since the drop of amrita that Rahu managed to drink only reached his throat, his body fell dead, but his head remained alive and has since tormented the Moon and the Sun, taking revenge for the betrayal. Whenever possible, Rahu swallows them with great pleasure. But now only the head remains of it, and therefore the luminaries pass through it and become visible again as soon as the eclipse ends. Where drops of Rahu's blood fell to the ground, garlic grew, whose healing properties similar to amrita. However, on the mind of those who consume it, it produces an effect inherent in the nature of Rahu.” (Robert Svoboda. The Greatness of Saturn)
“The wearer of rudraksha should not consume intoxicating substances, meat, or garlic.” (Sama-Veda, Rudraksha-Jabala Upanishad)
“For the twice-born, garlic, leeks, onions, and mushrooms growing from sewage are unsuitable for food.” (Dharma Shastra, chapter 5, article 5)
“A twice-born person, having deliberately eaten a mushroom, [the meat of] a domestic boar and a rooster, garlic, onions or leeks, falls into sin (patati).” (Dharma Shastra, chapter 5, art. 19)
“One of the reasons for the increase in sexual energy in the body, and accordingly, sexual desire, is the consumption of meat, very sweet, salty and spicy foods, as well as small doses of alcohol. Therefore, to control it, vegetarianism is recommended, avoiding sweets, cakes and pastries, dates, pineapples, onions, garlic and alcoholic beverages.” (Mathur Mandal Das. Ayurveda of the family).
“Ramanuja wrote repeatedly, dividing unclean foods into three groups: unclean by nature (onions, garlic, etc.); received from the hands of an unworthy person, say, from the hands of a robber; food that is unclean due to its spoilage, dirty, sour, etc.” (The World of Vedic Truths. The Life and Teachings of Swami Dayananda).
“If you love onions, garlic and meat, it indicates the rajasic nature in you. It will disturb the peace of your mind and arouse base passions. Avoid onions and garlic. Meat eaters should immediately give up this most unhealthy and unspiritual habit. Take more milk, ghee, butter, honey, wheat, rice and vegetables. Avoid hot seasonings, garlic, onions and spicy foods. Eat moderate, light, non-stimulating, simple foods. Give up tobacco, alcohol, tea, coffee, meat and fish.” (Sivananda Swami. The Golden Book of Yoga).
“Commonly prohibited foods: meat, fish, eggs, onions, mushrooms, garlic, masoor dal (red lentils), parched rice, white eggplant, hemp (marijuana), citron (sweet lemon, citrus medica, a relative of lemon and lime), tree sap (not boiled), buffalo and goat milk products, milk with salt (salty dishes such as soup containing milk are allowed). Also, canned and frozen foods should not be offered, and it is better to avoid foods containing unhealthy substances such as yeast and white sugar.” (conversation with Srila Prabhupada, Vrindavan, November 3, 1976) (Pancaratra Pradipika)
“To save everyone present from the poison released from the churning of the ocean, Lord Shiva drank it and his throat turned blue. Since then His name has been Blue-necked (Nilakhanta). When Amrita appeared and the division began, one of the asuras, Rahu, stole the vessel with Amrita, deciding to drink it alone, in order to achieve immortality. But Lord Vishnu noticed his act as he was sitting between the Sun and the Moon and cut off his head with his weapon (sudarshana chakra). But since Rahu managed to take Amrita into his mouth, his head gained immortality and became the planet Rahu, causing lunar and solar eclipses, from the blood and saliva of the asura, which fell to the ground, onions and garlic grew, and from the spilled Amrita - Haritaki.
Consumption of rakshasa blood is contrary to all systems of spiritual self-improvement, because it increases the false Ego - “I am this body.” Therefore, all yoga systems do not recommend eating onions and garlic.”
(Mathur Mandal Das "Introduction to Ayurvedic Treatments" p. 70).

The third criterion of sanity: own experience. For those who have embarked on the path of yoga, clarity of thoughts and keeping oneself pure, meaning the energy of goodness - maintaining within oneself the divine qualities of calm, kindness, compassion is paramount. Living and working in society, it is necessary to find strength that will help preserve the little that accumulates through diligence in practice. Believe me, it’s not easy, it’s easy to allow yourself to slack, to be lazy or eat too much, it’s very important to be vigilant 24 hours a day, because 5 minutes of losing yourself means days and days of diligent practice. It’s easy to give in and eat garlic, but why “amuse your tongue” or be in good health, realizing that by eating garlic, you will distance yourself from yoga. Show common sense, feed yourself with good foods, live in goodness. As the ancient saying goes: “ What you eat, you eat". What you eat eats you = what we eat creates ours physical body and affects the subtle body.

Used:

Internet articles “about the dangers of garlic”,
Hatha Yoga Pradipika,
Gheranda Samhita
Lectures by O.G. Torsunova