History and Why it Works

Garlic has been used by people for centuries. From Mesopotamia to ancient Egypt to Babylon, the Greeks to Medieval times and up through our modern era its benefits have been observed and scientifically proven. Medical history records the medicinal effects of garlic have been consistent and in use as medicine as a diuretic, digestive aid, antibiotic, antiparacitic, anti-congestant, to soothe continuous coughing, clearing arteries, treat asthma, colds, edema, and cancer prevention among other uses. References to garlic can be found throughout history but in 1562 the first valid work on herbs by William Turner, herbalist to Queen Elizabeth I, was published as William Turner’s New Herbal. In 1812 garlic was used extensively by doctors in England and can be found in Jonathan Stoke’s, A Botanical Materia Medica. It lists comments on garlic from over forty medical books of the time. If garlic did not work well, it would have fallen out of the historical record some time ago. Instead, it has cemented itself in medical and human history, truly withstanding the test of time.

Since around the time of the Industrial Revolution the search for the chemical constituents of plant medicines began to appear. We got morphine from the opium poppy, quinine from chichona bark and aspirin from the willow.  This is also the time work on garlic started. Scientists wanted to know why it worked and what made the distinct smell of garlic when it was cut or crushed. They found in the garlic bulb there is alliin and alliinase in a non-reactive state. When the bulb is crushed or cut the components combine to form allicin which has health enhancing properties. Allicin can then break down into ajoene and the some 70 sulfur-containing garlic oils, most of which can help our health in a different way than allicin. These eventually break down into a mixture of polysulfides which have no health or medical value. This means in a few weeks or months extracts will lose all their power unless protected in some way. Fresh garlic contains the most health benefits. Boiling garlic completely removes all benefits.

 

Health Benefits of Garlic Health Benefits of Garlic

 

These compounds make up a tiny fraction, only .1% to .36% of the total weight of a garlic bulb. Other compounds include: water, carbohydrates, protein, fiber, vitamin A, B vitamins 1,2 and 3, vitamin C, zinc, calcium, manganese, germanium, selenium, copper, iron, adenosine (a nucleic acid). A few points on these compounds: B1 is bound to the allicin, very rare in the plant kingdom. The combination called allithiamine is extremely easy to absorb and is used in Japan in nutritional supplements. Adenosine is a nucleic acid, a building block of DNA and RNA which contributes to garlic’s beneficial effects on the blood; plus garlic contains more of this substance than any other plant food. Germanium and selenium minerals are both present in significant amounts which have been discussed in literature as being anticancer substances. The carbohydrates consist of at least 10 different sugars. One of these, scordinin, is regarded by the Japanese as a basic health enhancer.

Because of garlic’s recognized importance as a fantastic aid to health through all of history and its newly discovered significance for our generation, garlic’s chemistry has been well researched. Literally hundreds of compounds interact within garlic to make it one of the best health foods of history and modern times. The sulfur compounds work to interfere with many bad compounds that cause viral and bacterial infections, cancers, cholesterol, blood clots etc.

Eating raw garlic is the best way to get the benefits but garlic breath can cause the loss of friends, relatives and others close to you. Some people can get a temporary upset tummy from consuming raw garlic while others can get a rash from handling raw garlic. The garlic in the stores is not fresh, it is usually harvested between July and November, the freshest garlic is the best for you. To get consistent potency and a measured delivery of the beneficial materials garlic should be consumed in a food supplement form.

Look for a pure, natural and pesticide free garlic product, preferably one that uses the cool-dry process. This will preserve as much of the active ingredients as possible. The label should state how much dried and fresh garlic is in each capsule or tablet. It should also tell you how many pills equal one clove of garlic; 1-2 cloves is usual for prevention of circulatory problems, 3 cloves is minimum for therapeutic effects such as antibacterial. It is also vital that the garlic you use has the distinct smell of garlic; the smell should be apparent when you break open a pill or capsule and/or put it into water.

Shaklee’s Garlic Complex combines the health benefits of garlic with the antioxidant properties of spearmint and rosemary. This supplement helps with cholesterol and healthy levels of microorganisms among other benefits. Check it out.

Health Benefits of Garlic

For More Information Click on These Links:

Health Benefits of Garlic – Garlic Complex Supplement

Natural Cholesterol Reduction – How To Lower Cholesterol Naturally

Fish Oil Health Benefits – Omega 3 Fish Oil Supplements

Importance of Fiber and How Dietary Fiber Works

Healthy Rx for a Healthier Life – Foundations For Health

CoQ10 Benefits – CoQHeart A Natural CoQ10 Supplement

Strengthen Bones And Heart with Osteomatrix

Dietary Supplement Safety, What Supplements Are Safe?

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