Medicinal Uses of Garlic

Garlic has been used orally as an antioxidant; to reduce cholesterol and triglycerides; to reduce hardening of the arteries and blood clotting; to reduce blood pressure; to prevent cancer; to protect the liver; as an antibiotic, antiviral, and antifungal; to increase the effects of the immune system; to reduce blood sugar levels; and to reduce menstrual pain. Garlic has also been used topically (on the skin) to treat corns, warts, calluses, ear infections, muscle pain, nerve pain, arthritis, and sciatica.

Research has demonstrated that a constituent of garlic, diallyl sulfide (DAS), may inactivate powerful carcinogens and may also suppress the growth of cancerous tumors. And preliminary studies have shown that it may also help fight fatigue.

Fresh garlic used for cooking is delicious. And the best way to use it as a supplement is in the form of aged, raw, odorless capsules. When taken this way, your breath has no garlic odor. Some people who are sensitive to this herb may experience flatulence or heartburn. Additionally, it has anticlotting properties and therefore must be used only with caution if you are taking anticoagulant drugs.

All of the potential risks and advantages of garlic may not yet be known. However, if used wisely, it appears that garlic often has a great deal to offer for good natural health care.

Garlic is not just tasty when used for cooking. It is also a powerful herbal remedy for many illnesses. Earl Mindell, PhD, has reported in the Vitamin Bible that garlic is full of nutrients. Potassium, phosphorus, vitamins B and C, calcium, and protein are found in garlic. It was once so respected by the Soviet Army as a natural antibiotic that it became known as Russian penicillin.

Garlic Is One of the Oldest Medicinal Products
Winifred Conkling and David Y. Wong have reported in The Complete Guide to Vitamins, Herbs and Supplements that garlic (Allium sativum) is one of the oldest and most widely used medicinal plants. It contains sulfur compounds, which include allicin, allyl sulfides, ajoene, and vinyldithins which are responsible for its antibiotic properties.

Due to its remarkable medicinal value, the University of Maryland Medical Center has investigated garlic. It is reported to have been used as both food and medicine in many cultures for thousands of years. The use of garlic dates as far back as when the Egyptian pyramids were built. In the 18th century in France, gravediggers drank a mixture of garlic and wine, which was believed to protect them from the plague. And during World Wars I and II, it was given to soldiers to help prevent gangrene.