Garlic
A bulb-forming herb
of the Liliaceae
(lily family) and used for medical conditions dating back 3000 BC. The
oil of garlic contains the amino acid allicin. Often used to flavor
foods
when cooking.
Warnings
Some herbal and diet
supplement
products have been found to contain possibly harmful impurities and
additives.
Side effects, although uncommon have been reported, such as stomach
upsets,
gas, heartburn and rashes.
Garlic should be
used with
caution after surgery or serious injury, since its anti-clotting
properties,
it may increase the chance of bleeding problems. Liquid preparations of
this product may contain sugar and/or alcohol. Caution is advised if
you
have diabetes, alcohol dependence or liver disease.
Medical
Uses
Antibacterial
effects: Crushing
the bulbs to release the juices and oils to the air forms a compound
known
as diallyldisulfide. Thus breathing in the fumes in the lungs and
throat
or skin exposed to it can kill the bacteria on the surface, therefore
an
aid against flu’s and virus.
Reduce blood
clotting and
blood pressure (cardiovascular disease): Eating the prepared bulb raw
or
pickled is best or Oil extracts in concentrated form for enhanced
effectiveness.
Stomach cancer
prevention
properties: Regularly eating garlic is beneficial in preventing stomach
cancers.
Stimulates the
immune system
stimulates the activity of macrophages and the activity of helper T
cells.
Reduction of
Hardening of
the arteries (atherosclerosis), high cholesterol (blood lipids), and
circulation
problems.
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