Garlic, native to Central Asia, is a member of the lily family and is one of the oldest cultivated plants in the world. The world's oldest medical text, the Egyptian Ebers Papyrus (1550 B.C.), mentions garlic repeatedly. The ancient Greeks used garlic to fuel the fighting spirit, and according to Hippocrates, it was used to fight leprosy, toothaches, and chest pains.
Benefits documented in more than 1,200 pharmacological studies show that garlic is lipid-lowering, antithrombotic, anti-blood coagulation, anti-hypertensive, antioxidant, antimicrobial, anti-viral, and anti-parasitic. It has been used for centuries as a natural antibiotic. Garlic helps fight the common cold, and exerts anti-microbial activity against bacteria, viruses, fungi, and parasites. It has been referred to as "Russian penicillin," because of its anti-bacterial properties which also work against powerful pathogenic microbes, such as, botulism and tuberculosis.
Studies have been done to test garlic against prescription antibiotics to see which was more effective. Garlic was as effective as penicillin, streptomycin, erythromycin, and tetracycline in some studies. In addition, garlic has proven effective against some resistant bacteria that no longer respond to prescription antibiotics.
A high consumption of garlic has been shown to possibly decrease stomach and colon cancer, as well as, inhibit leukemia cells. As few as two or more servings of garlic per week have shown to stop the growth of cancer cells once they develop. New research shows that garlic might even hold some promise for weight control.
All of these health benefits are mainly due to a compound in garlic called allicin, along with other phytochemical compounds. When garlic is crushed or chopped, the compounds become effective. Garlic is also an excellent source of vitamin B6, selenium, vitamin C, manganese, and other minerals, such as, potassium, calcium, phosphorus, iron, and copper.
Experts advise cooking garlic or combining it with cooked food shortly before serving.
For maximum health benefit, purchase fresh garlic that is plump, with unbroken skin, and that does not show decay, mildew, or darkening. Stored at room temperature away from exposure to heat and sunlight prevents sprouting, and may maintain freshness from two weeks to two months. Once you break the head of garlic, it greatly reduces its shelf life to just a few days. Elephant garlic has milder taste and aroma, and may be used more as a vegetable than a spice. Though not as strong as smaller versions of garlic, it has the same wonderful antibiotic properties.
Sir John Harrington in the Englishman's Doctor, written in 1609, summarized garlic's reputation in his day:
"Garlic then have power to save from death,
bear with it though it maketh unsavory breath,
and scorn not garlic like some that think,
it only maketh men wink and drink and stink."
Contemporary research provides evidence that garlic is truly a gift of nature; a natural remedy for health and healing, that produces no adverse side effects (allergies to garlic are extremely rare), and that does not become less effective with time and use. It's readily available, not expensive, and delicious in cooking. Eat garlic at least twice a week to promote health and healing!
Comments