Garlic is one of the oldest recorded medicinal plants used by
humankind and modern science has now verified what our ancient ancestors
have known for thousands of years - garlic really is a super food!
Ancient Egyptian and Roman healers prescribed garlic to royalty, soldiers and slaves alike to build physical strength and keep them free of disease.
Traditional Chinese medicine (one of the oldest healing arts in existence) used it as an effective means to lower blood pressure and Hippocrates, the father of modern medicine routinely used garlic to treat a variety of illnesses in his patients.
Renowned scientist Louis Pasteur (who dairy pasteurization was named after) extolled the powerful antiseptic properties of garlic and this prompted the Allied military to use it extensively during World War I to treat and prevent infections in wounded or ill soldiers.
Health Benefits
Garlic is definitely heart smart because it contains an abundance of Sulfur compounds that help to smooth blood flow through your cardiovascular system, by preventing blood platelets from sticking together.
The main medicinal ingredient in garlic is called Allicin and it is activated when the bulb is crushed or finely diced. Allicin helps to lower LDL cholesterol, blood pressure, triglyceride levels and it also reduces arterial plaque formation, which if left unchecked can lead to heart attack and stroke.
Recent scientific studies have demonstrated that garlic can be effective at helping to protect against certain cancers such as breast, lung, stomach and colon cancer.
Population studies have shown that individuals who consume garlic at least once a week had a 35 percent lower risk of developing colon cancer. Researchers believe that this is due in part to the active compunds in garlic preventing preservatives called Nitrates found in some foods, from being converted into cancer causing compounds called Nitrosamines in the gastrointestinal tract.
The anti-cancer compounds that researchers have identified in garlic are Allicin, S-Allyl-Cysteine and Diallyl-Disulfide which appear to retard the growth of cancer cells by interfering with their ability to divide and metastasize.
These compounds are found in greatest abundance in fresh raw garlic and to a lesser extent in powdered garlic supplements, depending on the processing methods used by the manufacturers, which can effect the end product's content as well as strength of the active ingredients substantially.
Research has also shown that consuming fresh garlic can help boost your immune system and fight infection, resulting in reduced severity and recovery time from the common cold and flu.
Preparation and Usage
When preparing garlic (whether raw or cooked), it's imperative to crush, mince or finely dice each clove in order to initiate the enzymatic reaction that releases the active compounds.
As previously mentioned, the most powerful of these compounds is Allicin which when activated begins to degrade rather quickly, so it's best to consume the garlic as soon as possible to derive the maximum health benefits.
Eating fresh raw garlic is recommended for medicinal purposes, however some people find that this can slightly irritate the mucous membranes of their mouth and stomach.
If this occurs, you can lightly stir fry the garlic in a pan with butter or coconut oil and your choice of vegetables in order to make it more palatable and yet still preserve the active ingredients that can degrade under high heat cooking.
If you are able to stomach raw garlic, you can try consuming one finely diced clove before bedtime as it will work its way through your gastrointestinal tract overnight killing any pathogenic organisms that may be attempting to take up residence.
Another added bonus of eating garlic at night is that by the morning there should be no "garlicky" odor on your breath and no bite marks on your neck!
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