Garlic (Allium sativum)

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Garlic is probably the most well recognized and extensively

studied of all herbs. While garlic is highly valued for its

culinary effects it is also well known for its medicinal

properties as is evidenced by its use in traditional

medicines world-wide for over 5000 years. Garlic has been

used throughout recorded history for a variety of

conditions, especially as a natural remedy against

infection.

 

Its origin is obscure but it is thought to have been first

cultivated in central Asia or western Siberia. Being one of

the oldest cultivated plants, it is now naturalized all over

the world.

 

Garlic contains more than thirty compounds and elements.

Among them are the amino acid, alliin (allylsulfinyl),

adenosine, B-vitamins, C-vitamins, phosphorus, potassium,

sulfur, s-allyl cysteine, iron, calcium, protein and

hormones. Alliin is rapidly converted to allicin (allyl

allylthiosulfinate) by the enzymatic action of alliinase

when raw garlic is crushed or eaten. Allicin and the

resultant sulfide containing by-products are responsible for

the well known odor of garlic. Garlic possesses the highest

sulfur content of any vegetable and is an excellent natural

source of the antioxidant selenium.

 

Chives, onions, scallions, shallots, leeks and garlic all

belong to the allium genus of the lily family. Aloe vera,

asparagus and sarsaparilla are also related to garlic.

 

Garlic was revered by the Egyptians. It was eaten as a

ritual by the workers who built the pyramids, as protection

from disease, and was used as an embalming agent. In

medieval times garlic was known as the " peasant's cure all " .

The French used it as an antidote for drunkenness and

overeating. English peasants chewed it to give them strength

and resistance to disease.

 

Garlic was so effective in medieval times as a poultice for

inflammation and infection that supernatural properties were

attributed to it. In Eastern Europe garlic was hung on the

door or around the neck to protect against vampires. These

superstitious uses of the herb were based on common belief

that illness was directly related to the presence of " evil

spirits " .

 

Louis Pasteur reported garlic's antibiotic properties in

1858 thus separating superstitious fiction from medical

fact. During World War I the British purchased it by the ton

and applied it to wounds as a natural antiseptic. And in the

absence of other general antibiotics during the Nazi

invasion of Russia during World War II, the Russians also

used garlic on wounds to prevent and heal infection.

 

Garlic has often been called nature's penicillin because of

its powerful antibiotic properties. Allicin is the essential

element responsible for garlic's antibiotic property. It

acts on microbes much like penicillin does. Acting as an

enzyme inhibitor, allicin interferes with the microbe's

oxygen metabolism. Recent research supports this, showing

garlic to have antimicrobial activity against bacteria,

viruses, parasites and fungi. " Healthline " reported that in

a study at Boston University School of Medicine, researchers

found garlic to be broadly effective against fourteen

different strains of bacteria, even killing some that are

resistant to commonly used antibiotics.

 

In other studies garlic has proven to be an effective

antifungal. An extract of garlic completely inhibited the

fungal activity and stopped the further progress of a

parasitic fungus which produces fever, inflamed skin lesions

and pneumonia-like symptoms. It is especially active against

Candida albicans and is regarded as more potent than

nystatin and gentian violet. A Herxheimer (toxic) effect,

due to a Candida die-off may be mistaken for a side effect

or allergic reaction. The yeast when killed release toxins

which may cause abdominal cramping and diarrhea. This effect

disappears after the initial yeast die-off.

 

Garlic applied to warts reduces them by eliminating the

virus that creates the eruption. It is also a powerful

vermifuge, killing worms and other parasites in both humans

and animals. The active ingredient in many over-the-counter

pet wormers is derived from allicin.

 

Only in the past twenty years have the claims that garlic

acts as a " blood purifier " been investigated and verified.

Recently, a scientific panel for the European Economic

Community has endorsed garlic because of its cardiovascular

benefits. Garlic has been shown to be beneficial in lowering

blood cholesterol and triglycerides while it increases the

beneficial high-density lipoprotein cholesterol (HDL). In

Germany, garlic extract is approved for use as an over the

counter dietary supplement for people with elevated blood

lipid levels. Garlic also inhibits the build up of plaque in

blood vessels helping to prevent arteriosclerosis. This

effect on plaque has been credited to garlic's ability to

both lower blood cholesterol and blood sugar. Both garlic

and onion have this hypoglycemic effect on blood sugar.

Garlic also acts as an antithrombotic by preventing blood

proteins from massing into blood clots. Adenosine has been

identified as the chemical element in garlic responsible for

" thinning " blood and preventing blood clots from forming.

 

Prostaglandin A has been identified as the factor in garlic

responsible for controlling high blood pressure. A

therapeutic dose of garlic taken as a dietary supplement has

been found to decrease the systolic (beating) pressure of

the heart as well as the diastolic (resting) pressure.

 

In addition to its antibiotic activity and cardiovascular

benefits garlic has also been shown to enhance various

aspects of the immune system. This finding supports garlic's

historical use in the prevention and treatment of infection.

It aids immune system function by stimulating and increasing

the activity of phagocytic white blood cells and large

scavenger cells (macrophages). Current research studies have

shown that garlic increases resistance to infection, colds

and influenza through its action as an antiviral agent.

 

It is suggested that there are thirty possible anti-cancer

agents in the allium family. Garlic is known to have

therapeutic properties that help to inhibit certain tumors

and cancer. The National Cancer Institute has reported that

consumption of garlic, onions, leeks and shallots can help

lower the incidence of stomach cancer. It is garlic's

ability to stimulate the immune system that elicits the

increased activity of large scavenger cells (macrophages)

and white blood cells (leukocytes) that lead to cytotoxic

destruction of tumor cells. Garlic also speeds up the livers

ability to metabolize carcinogens.

 

Garlic was used by Albert Schweitzer in Africa for the

treatment of amoebic dysentery and has also been used to

prevent bacteria induced diarrhea. It is an excellent

intestinal antiseptic and a good stimulant to the entire

digestive system. In her book, Herbal Medicine, Dian Dincin

Buchman gives the following remedy for intestinal spasms:

 

" Combine three cloves garlic with five tablespoons of

caraway seed in milk for about fifteen minutes. Strain the

liquid, add some boiled water and drink. "

 

Garlic has been used therapeutically to reduce pain in

joints, in gout and rheumatism, and also in toothaches and

earaches. It is useful in helping clear congested lungs,

coughs, bronchitis, and asthma. And it has been shown to be

effective in treating kidney and bladder ailments.

 

Garlic usually has a high content of the antioxidant

selenium, which is active in fighting free radicals. To get

the maximum benefit, Susun Weed, a well known herbalist and

author, recommends buying organic garlic grown in the

Western United States where the soil is rich in selenium.

Eastern soils, especially in Florida, are depleted of this

important trace element and produce garlic that is deficient

in selenium.

 

Studies indicate general benefits from any type of garlic,

be it raw, dried, oil, odorless or odor-controlled

commercial products, all have a high degree of activity.

When garlic is allowed to age for extended periods, the

characteristic odor of garlic disappears and a more socially

acceptable form of garlic results with the same properties

claimed as for the fresh garlic clove. In Natural

Prescriptions, Robert M. Gill, MD, suggested that in order

to get a therapeutic benefit from garlic take 2-3 cloves of

fresh garlic or a 300mg capsule of long acting odor-free

garlic daily. If you wish to attempt to nip an infection in

the bud use three 1,000mg capsules three to four times a

day. However rare, allergies to garlic do occur. If you

notice any worsening of congestion, rash or cough or other

symptoms discontinue taking garlic.

 

The addition of garlic or garlic supplements to the diet of

patients with inflammatory bowel disorders could be

considered as part of a therapeutic diet regime. With the

current shift in opinion in gastroenterology practice that

microbial action may be a major factor in Crohn's and

colitis, the use of garlic as an antibiotic with no known

side effects on human tissue or cells, should be considered

before submitting to the use of prescription antibiotics.

The effectiveness of garlic against intestinal microbes is

further enhanced by its culinary value.

 

Well known culinary uses include lamb spiked with garlic and

rosemary, seafood served with aioli, garlic soup, baked

garlic, crushed raw garlic in salad dressings, dips, herb

butters and soft cheeses. Garlic is a healthy substitute for

salt when on a low sodium diet as it helps to keep blood

pressure down while livening up what might otherwise be

bland food.

 

Garlic loses some of its therapeutic benefits when cooked,

but not as much as one might think. Because the enzyme

allinase is destroyed by heat, garlic's antibiotic

properties derived from allicin are best preserved by using

garlic raw. Please remember, raw garlic should be used in

small quantities because the oil in garlic can burn the skin

and epithelial layers lining the mouth, esophagus and

stomach. And according to a research cardiologist Dr. Arun

Bordia, it made no difference whether garlic is raw or

cooked in warding off heart attacks. Nor does it appear that

cooking destroys the blood thinning abilities of garlic

either, adenosine is reportedly not harmed by heat.

 

Information and recipes found at:

http://www.freelaunch.com/crohn/jan96/herbal.html

 

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`·.¸(¨` Debbie

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