Garlic

The edible bulb or 'head' of garlic grows beneath the ground. This bulb is made up of sections called cloves; each encased in its own parchmentlike membrane.

This 'herbal panacea' has long been used in many cultures for infections, worms, and as an antibiotic and antiseptic. Since Louis Pasteur discovered garlic's bacteria killing capacity, it has been used to stop infections. The Soviets Army used garlic so effectively for infections that it was called 'Russian penicillin.' Researchers have also realising that garlic lowers blood cholesterol and blood pressure, and inhibit the clotting of blood platelets. It has a beneficial, expectorant effect on the lungs and is used for bronchial and pulmonary infections. Garlic is toxic to some tumor cells. Allicin has shown antifungal activity against Candida. Garlic is also used as a worm remedy, as a detoxifying agent, and to prevent and treat influenza.

Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes.

Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole.

Also Known as

Plant Family

Alliaceae (onion family).

Origin/ Where Found

Central Asia, but cultivated all over the world. Elephant garlic, the largest commercial product (which is not a true garlic, but a relative of the leek, grown mainly in Central California) has bulbs the size of a small orange with huge cloves averaging 1 ounce each.

Indications

Colds, high blood pressure, high cholesterol levels, atherosclerosis, athlete's foot, congestive heart failure, high cholesterol, HIV support, high blood pressure, high triglycerides, immune function, infection, influenza, intermittent claudication, parasites, Raynaud's disease, recurrent ear infections, vaginitis, yeast infection.

Sensoric Quality

Garlic has a strong and characteristic odour that is markedly different in fresh and fried states. The pungency of fresh garlic vanishes after cooking or frying.

Part(s) Used

Bulb (subterranean reserve structure derived from a leaf).

History

Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for a large number of conditions, including parasites, respiratory problems, poor digestion, and low energy.

The Egyptian pyramid builders are known to have used garlic for providing and prolonging physical strength. The Bible too, mentions garlic as a food the Hebrews enjoyed during their sojourn in Egypt. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and even evil demons!

It was extensively used from India to East Asia even before the Europeans arrived there.

Active Constituents

Garlic contains a wealth of sulphur compounds; most important for the taste is allicin (diallyl disulphide oxide), which is produced enzymatically from allicin.

Sulphur compounds of this kind are typical for the onion family. A plant botanically not related but containing similar aroma compounds (and thus showing a similar fragrance) is asafetida.

Organs/ Systems Affected

Cardiovascular, Blood, Digestive

Circulatory Effects: Garlic supports the cardiovascular system. It may lower cholesterol and triglyceride levels in the blood, inhibit platelet stickiness (aggregation), and increase fibrinolysis-which results in a slowing of blood coagulation. It is mildly antihypertensive and has antioxidant activity.

Note: Garlic only keeps clotting in check, a benefit for persons at risk for cardiovascular disease. It cannot effectively replace stronger anticlotting drugs; its primary value is as a preventive.

Antimicrobial Actions: Garlic has antibacterial, antiviral, and antifungal activity.It may work against some intestinal parasites. Garlic appears to have roughly 1% the strength of penicillin against certain types of bacteria. This means it's not a substitute for antibiotics, but it can be considered as a support against some bacterial infections. Candida albicans growth is inhibited by garlic, and garlic has shown long-term benefit for recurrent yeast infections.

Anticancer Actions: Human population studies show that eating garlic regularly reduces the risk of esophageal, stomach, and colon cancer. This is partly due to garlic's ability to reduce the formation of carcinogenic compounds. Animal and test tube studies also show that garlic, and its sulfur compounds, inhibit the growth of different types of cancer - especially breast and skin tumors.

Usage/ Dosage

Garlic is commonly consumed as a spice in a variety of foods.

2 to 3 cloves/ day;.or 3 to 6 'Pearls'/ day (Oil)

Some people chew whole cloves of raw garlic per day. For those who prefer it, odor-controlled, enteric-coated tablets or capsules with standardized allicin potential can be taken at 400-500 mg once or twice per day (providing up to 5,000 mcg of allicin). Alternatively, a tincture of 2 to 4 ml may be taken three times daily.

One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it has been consumed, affecting breath and even skin odor.

Substitution: GARLIC - 1 small clove = 1/8 tsp garlic powder

Caution

Can cause gastrointestinal distress.

Side Effects

Most people enjoy garlic; however, some individuals who are sensitive to it may experience heartburn and flatulence.

Because of garlic's anti-clotting properties, persons 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. There are no known contraindications to the use of garlic during pregnancy and lactation.

Allergic Reactions

Allergic reactions are possible.