herbs - Garlic (Allium sativum)

What is it?

Garlic is the single most versatile, powerful and widely used medicinal plant in the world. A relative of onions, spring onions, Leeks and chives, it has been used for over 5,000 years and is a key plant in Chinese medicine. Slaves building the pyramids were paid in Garlic, as were Roman soldiers who brought it to England wedged between their toes to ward off athlete’s foot. The bulb of the plant is used medicinally.

Action

Garlic contains a Sulphur-containing compound called allicin, which gives Garlic its distinctive odour and much of its medicinal properties. It also contains amino acids, B group vitamins and minerals. It is antibacterial, antiviral, anti-fungal, expectorant, an Antioxidant and has lowering effects on blood pressure and cholesterol levels. It also makes the blood less sticky, thus reducing the risk of clots.

Uses

Our experts recommend Garlic for over 100 different disorders, hence there are too many to list here. Generally it is recommended for the protection of the heart and circulatory system, including High blood pressure and high cholesterol, as well as for helping to keep the body free from infection caused by bacteria, viruses, yeasts and fungi.

Other information

Studies show that Garlic also reduces the risk of several types of cancer, and it combines well with the immune boosting herb, Echinacea for fighting infection.

Garlic Cloves can be crushed and used in cooking or applied topically to various skin disorders.

There are also several types of Garlic supplement available:

• Odourless Garlic capsules or pearles - these are only of real use at keeping coughs, colds and infections at bay, as many of the medicinal compounds have been removed to produce a product that does not smell.



• Whole Bulb Garlic tablets – these contain high levels of allicin and all the key Sulphur compounds. They have use in a wider range of disorders including cholesterol, blood pressure, candidiasis and protection against heart disease.



• Aged Garlic tablets – contains very low levels of allicin, so is virtually odourless, but instead deliver high levels of S-allcysteine which is very stable is a powerful Antioxidant and immune booster. It is also useful for lowering blood pressure and cholesterol levels and at fighting candida yeast, but without the smell.

Cautions

• Garlic is a great food, but some people cannot tolerate it and the Sulphur compounds it contains can cause digestive upsets such as heartburn, bloating and flatulence.



• It thins the blood, do not take Garlic supplements two or three weeks before undergoing surgery or if you are using blood thinning drugs. eg warfarin



• It is regarded as safe during pregnancy and when breast feeding. Research shows that babies prefer breast milk when the mother has been eating Garlic.



• When this article was written there were no other well-known negative drug interactions with Garlic.

This information is licensed for use by Wellbeing Information Systems Ltd ("WIS"), and protected by international copyright law. All rights are reserved. (email info@wisinfo.co.uk). The information provided by WIS is for guidance only. Whilst it is based upon the expert advice of leading professionals, and extensive research, it is not a substitute for diagnosis by a qualified professional. Always consult your doctor, pharmacist or qualified practitioner before making any changes or additions to prescribed medication.