Garlic

Christopher Hobbs:

“Garlic is warming and activating to the digestive and respiratory tracts, and it has pronounced antibiotic and antiviral effects. It has a long history of use to help prevent parasites of the colon and promote good digestion. Herbalists like to use the crushed bulb, primarily raw, in syrups and stirred into soups to fight colds, flu, bronchitis, pneumonia, and other infections. Mixing it with foods prevents the raw garlic from causing digestive upset and nausea and adding it at the end of the cooking process will preserve its medicinal potency. When you are cooking or baking with garlic, make sure to crush the cloves first. Once the cells are crushed, an enzyme is released that produces the main active compound, allicin, which then breaks down into other active compounds. If the cloves are cooked before crushing, much of its important enzyme is lost.

Another reason to eat garlic regularly is to promote good cardiovascular health. Some studies show that garlic can help balance cholesterol and proivde other health benefits including cancer prevention. Garlic has a mild platelet-stabilizing effect, which may help prevent abnormal clotting and reduce the risk of stroke and heart attack, especially when used regularly.

Garlic has a taste of ACRID and a temperature of WARM.”

Historical Uses Garlic has been used for thousands of years across many cultures as a medicinal herb. In ancient Egypt, it was used to enhance strength and endurance. In Greece and Rome, it was thought to ward off infections. Traditional Chinese and Indian medicine used garlic to address respiratory and digestive ailments and to boost circulation.

Modern Clinical Uses Today, garlic is widely used by herbalists and naturopaths to support cardiovascular health, help lower blood pressure and cholesterol, and boost immunity. It is also used for its potential antioxidant, antimicrobial, and anti-inflammatory properties. Some practitioners use garlic to help manage blood sugar levels and improve general wellness.

Chemistry Garlic contains bioactive compounds, the most notable being allicin, which is produced when garlic is chopped or crushed. Allicin and other sulfur-containing compounds (e.g., alliin, S-allyl cysteine) are thought to contribute to its therapeutic effects. Garlic also contains flavonoids, saponins, and other antioxidant compounds.

Pharmacology Allicin is unstable and breaks down into various sulfur-containing compounds, which contribute to garlic’s biological activity. These compounds can inhibit enzymes involved in cholesterol synthesis, reduce platelet aggregation, and have antimicrobial effects. Garlic’s sulfur compounds are thought to be responsible for its cardiovascular and immune-supporting properties.

Clinical Trials Clinical trials on garlic have shown mixed results. Some studies suggest garlic supplementation may help reduce cholesterol and blood pressure, though effects vary. Evidence for its antimicrobial effects, such as reducing cold symptoms, is promising but not definitive. More research is needed, particularly large-scale, long-term studies, to confirm garlic’s efficacy in cardiovascular and immune health.

Summary Garlic is a widely used natural remedy with potential benefits for cardiovascular, immune, and metabolic health. While it shows promise, especially in traditional and complementary medicine, more rigorous clinical studies are needed to confirm its full range of therapeutic effects.

Generated by ChatGPT; edited by Christopher Hobbs