Garlic Power

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ALLIUM SATIVUM - garlic whose family members include onions,

scallions, chives and shallots, is a favourite, pungent flavouring

agent around the world, but there are lots more to it than flavour!

 

As far back as 3,000 years ago, people were using it medicinally; it

was a part of the diets of the slaves who built the pyramids. The

ancient Greeks used it before battles and races. More recently, was

used to treat infected battle wounds of the First World War.

 

Is it really beneficial for the average person to eat it, though?

Like most foods and substances, the answer is difficult to come by.

 

Some studies have shown that as little as half a clove of garlic a

day can reduce cholesterol up to nine per cent and because of that,

reduce the risk of heart attack up to 18 per cent. Others say it

will reduce cholesterol up to seventeen per cent, still others say

it has little if any effect. It's worth noting that many, many more

studies show a reduction in cholesterol than those who don't.

 

We do know that it lowers blood pressure by enlarging or stretching

blood vessels. One researcher noted that decreased blood pressure

could be measured after patients took only one garlic powder capsule.

 

It's also an anticoagulant and could be helpful in protecting from

clots which cause strokes. If you're taking aspirin to keep your

blood from forming clots, garlic may be a more pleasant way. Mixing

aspirin or other blood thinning medicines with garlic can be

dangerous under some circumstances though, and should be done under

a doctor's care.

 

It's been discovered that ulcers can be the result of viral

infections, against which garlic can be a useful, internally taken,

substance. It also is helpful against parasites, bacterial

infection, cancer, and even slows the growth of existing tumours.

 

Garlic works inside the body by promoting the ability of white blood

cells to fight infections, and by stimulating other immune cells

like macrophages and T-cells which fight viral and bacterial

infections, as well as cancer cells. In other words, it helps your

body to help itself, and neither bacteria nor virus can develop a

resistance to that.

 

Raw or cooked? It's still under debate. Some studies say one thing,

some another. Garlic pills are thought to be as effective as raw

garlic cloves by some; by others they're thought to be

useless.

 

Standardised doses make it easier to track the effectiveness, but

there are questions as to the effectiveness of garlic at all after

it's been tampered with.

 

The reasoning is that the power as well as the taste and odour of

garlic are released when a clove is bruised, cut or chewed.

 

Allicin thus released oxidises quickly and breaks down into over a

hundred different substances, not all of which are proved to be

helpful to the human body.

 

With all the benefits to the average person, it should be included

in every other diet every day. Especially in the today's world,

where overweight, high blood pressure and heart problems are common

health concerns; a daily dose of garlic is a part of a sensible,

healthy diet.

 

Individuals who take anticoagulants or who have hemophilia, or need

to guard against low blood pressure might want to consult their

doctors and/ or alternative health care specialist before embarking

on this diet.

 

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