Garlic the wonder food

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Garlic the wonder food

 

Garlic and its cousins (onions, chives and scallions) are probably the most

intriguing of all vegetables. Garlic lowers cholesterol, reduces the risk of

heart disease, fights infection and boosts immunity. And, as if that weren't

enough, the data is strong for the prevention of cancers of the digestive

system, including the esophagus, stomach, colon and rectum. The National Cancer

Institute is sponsoring a huge clinical trial on garlic's ability to prevent

stomach cancer. But why wait years for the results of this clinical trial?

 

It was Louis Pasteur who first described the antibacterial effect of garlic and

onion juices. Garlic is effective even against antibiotic-resistant strains. It

even kills Helicobacter pylori (H. pylori), a kind of bacteria which is

implicated in the cause of some stomach cancers and ulcers.

 

Several studies (1-3) show that garlic benefits the following conditions:

 

Atherosclerosis

Colon cancer (reduces risk of stomach, esophageal, and colon cancers)

High blood pressure

High cholesterol

High triglycerides

Many publications have shown that garlic supports the cardiovascular system,

while earlier trials suggest it may lower cholesterol and triglyceride levels in

the blood.

 

Garlic and cancer

Human population studies suggest that eating garlic regularly reduces the risk

of esophageal, colon and stomach cancer.(4,5) This may be partly due to garlic’s

ability to reduce the formation of carcinogenic compounds.

 

Parts of China have the misfortune to have an inordinately high rate of cancer

of the esophagus and stomach. Scientists at the Nanjing Cancer Institute

compared the incidence of several cancers among thousands of people who ate lots

of allium vegetables versus thousands who ate little or none. ('Lots' in this

case means at least once per week while 'little' means less than once per

month.)

 

Here is how allium vegetables prevented cancer of the esophagus:

 

85% reduction for those who ate lots of scallions

75% for onions

70% for garlic

43% for chives

 

The figures for stomach cancer prevention are equally impressive:

 

83% reduction for those who ate lots of onions

78% for scallions

69% for garlic

60% for chives

 

Studies indicate that eating garlic seems to protect against colorectal cancer

as well.

 

Dr. Lenore Arab and colleagues from the University of North Carolina at Chapel

Hill analyzed 18 studies looking at garlic eaters.

 

The average intake of the consumers of raw or cooked garlic was 18.3 grams per

week (about six cloves).

 

Based on 6 studies, the findings suggest " high consumption of raw or cooked

garlic decreases the risk of colorectal cancer from 10% to nearly 50%, " the

researchers write(6).

 

 

Garlic and heart disease

Recent studies (7) have uncovered what is perhaps

garlic's most important health benefit: lowering the risk of heart disease.

 

The studies suggest that garlic may:

 

lower total cholesterol

lower LDL ( " bad " ) cholesterol

lower blood pressure

help keep blood thin, reducing the risk of blood clots and stroke,

function as an antioxidant.

There are also some preliminary findings suggesting that garlic may lower

elevated serum levels of homocysteine.

These effects are wide-ranging and likely result from several different

mechanisms.

 

Regular garlic consumption appears to prevent the buildup of fatty plaque in the

arteries and may even shrink existing plaques, according to German researchers

who recently concluded a 4-year study of 280 adults (. People who ingested 900

mg of garlic powder daily had up to 18% less arterial plaque at the end of the

study than those taking a placebo. The effect, seen in both sexes, was most

pronounced in women. Plaque volume rose by 53% in women on the placebo, while it

declined by 4.6% in those taking garlic.

 

Another benefit which has been confirmed by medical research is garlic's

antibiotic activity. Studies have repeatedly confirmed that garlic is effective

against bacteria, fungi and yeasts. Garlic can be safely taken for mild,

recurring or chronic infections which are not dangerous. Examples include colds,

infections of the mouth, ears, throat and especially candida. (9)

 

Garlic supplements

Personally, I eat 3-5 cloves of garlic each day with my first glass of vegetable

juice. It's important to chew the garlic to release the allicin in it.

 

Many people avoid eating garlic since it can make one's breath smell pretty

strong. In that case, garlic supplements are a convenient alternative.

 

For those who prefer it, odor-controlled, enteric-coated tablets or capsules

with approximately 1.3% allin are available. Several clinical trials which have

shown benefits have used 600–900 mg (delivering approximately 5,000–6,000 mcg of

allicin potential) per day in 2 or 3 divided amounts.(10,11)

 

Which garlic supplement should you choose? Well, that depends on whom you ask.

Nutrition experts continue to debate whether aged garlic extracts are superior

to standardized high-allicin extracts.

 

Aging is a method of preserving garlic. It was developed thousands of years ago

by Chinese herbalists, who found that “steeping” garlic in vinegar for a few

years actually increased the herb‘s potency. A Japanese company reinvented the

process in the 1950s. In the modern version, organically grown garlic is placed

in large vats of vinegar for 2 years.

 

Proponents say that aging the garlic in this way enhances the herb‘s antioxidant

properties, prevents the rapid deterioration of important compounds, and removes

the odor as well as irritants which might cause stomach upset.

 

Indeed, if you‘re concerned about garlic breath, an aged extract or

enteric-coated tablet is the way to go. If you‘re treating an infection of some

kind, a standardized high-allicin extract or the actual food is the better

choice. Aging destroys garlic‘s antibiotic properties.

 

And if your main concern is preventing heart disease or cancer, you can choose

either the food, an aged extract or a high-allicin extract.

 

I spend a lot of time researching the best prices for supplements on the

internet and in my opinion, the best price for high quality garlic supplements

can be found here.

 

Some individuals who are sensitive to garlic may experience heartburn and

flatulence. Because of garlic's anticlotting properties, those taking

anticoagulant drugs should check with their nutritionally oriented doctor before

taking garlic. Those scheduled for surgery should inform their surgeon if they

are taking garlic supplements.

 

 

 

References

 

(1). Warshafsky S, Kamer R, Sivak S. Effect of garlic on total serum

cholesterol: A meta-analysis. Ann Int Med 1993;119:599–605.

 

(2). Silagy C, Neil A. Garlic as a lipid-lowering agent—a meta-analysis. J R

Coll Phys London 1994;28:39–45.

 

(3). Neil HA, Silagy CA, Lancaster T, et al. Garlic powder in the treatment of

moderate hyperlipidaemia: A controlled trial and a meta-analysis. J R Coll Phys

1996;30:329–34.

 

(4). Dorant E, van den Brandt PA, Goldbohm RA, et al. Garlic and its

significance for the prevention of cancer in humans: A critical review. Br J

Cancer 1993;67:424–9.

 

(5). Fleishauer AT, Poole C, Arab L. Garlic consumption and cancer prevention:

meta-analyses of colorectal and stomach cancers. Am J Clin Nutr 2000;72:1047–52.

 

(6) American Journal of Clinical Nutrition October, 2000;72:1047-1052.

 

(7) Nutrition in Clinical Care August 2000;3:145-152.

 

( (Atherosclerosis, May 1999) Date Posted: 10/31/2002

 

(9) SOURCE: Lin, Robert. Garlic in Medicine. Speech made to American College of

Advancement in Medicine. May 14, 1992 p 46.

 

(10). Brown DJ. Herbal Prescriptions for Better Health. Rocklin, CA: Prima

Publishing, 1996, 97–109.

 

(11). Blumenthal M, Busse WR, Goldberg A, et al. (eds). The Complete Commission

E Monographs: Therapeutic Guide to Herbal Medicines. Boston, MA: Integrative

Medicine Communications, 1998, 134.

 

 

 

 

 

© 2002 by Marc Leduc

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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