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GLENN ELLIS' STRATEGIES FOR WELL-BEING: Garlic: The Stinking Rose
*Over 1,000 published studies have investigated the medicinal properties of garlic. And today in the U.S., garlic ranks among the top five best selling herbs.
Garlic is grown in many areas throughout the world and is considered by herbalists to be one of the most essential and useful herbs used for medicinal purposes. Various cultures have benefited from using garlic in medicines and foods for centuries.
The ancient Egyptian and Chinese cultures used the fragrant bulb as medicine. Slaves building the pyramids ate garlic to keep up their strength. Aristotle praised its medicinal powers. Roman warriors ate it to give them courage in battle. Even the Bible mentions garlic. During their long trek through the desert after leaving Egypt, the Israelites said garlic was one of the foods they missed most.
From Roman antiquity through World War II, garlic poultices were used to prevent wound infections. The famous microbiologist Louis Pasteur performed some of the original work showing that garlic could kill bacteria. In 1916, the British government issued a general plea for the public to supply it with garlic in order to meet wartime needs. Garlic was called "Russian penicillin" during World War II because, after running out of antibiotics, the Russian government turned to this ancient treatment for its soldiers.
After World War II, Sandoz Pharmaceuticals manufactured a garlic compound for intestinal spasms, and the Van Patten Company produced another for lowering blood pressure.
Not only is garlic just as popular today, but scientific research proves eating garlic does indeed provide health benefits. In fact, garlic may protect you from just about everything from the common cold to heart disease and cancer. It might even help you live longer.
So what is it about garlic that makes it so special?
Garlic has been used for many years to prevent health problems including colds, flu, menstrual pain, high blood pressure, coughs, gastrointestinal problems, atherosclerosis, and bronchitis. Garlic has been proven to kill various fungal infections, viruses, bacteria, and intestinal parasites. Also labeled as an antioxidant, garlic may help prevent certain cancers such as colon cancer and can improve the effectiveness of the immune system.
Garlic is most popular for its effectiveness of cardiovascular wellness. Garlic is effective treating atherosclerosis, high cholesterol, respiratory infections, and triglyceride levels.
Alliin is the primary ingredient found in garlic. This chemical is similar chemically to cysteine, an amino acid containing sulfur, and possesses no odor. After garlic is crushed, alliin is to converted into allicin, the compound that gives garlic its strong smell and numerous health benefits.
In addition to its curing properties, the herb is beneficial to the body’s overall maintenance. It is rich in protein; vitamins A, B-1 and C; and essential minerals including calcium, magnesium, potassium, iron and selenium. It also contains 17 different amino acids.
When the raw garlic bulb is crushed or chewed, one of its more than 100 therapeutic sulfur compounds--alliin--is converted into allicin, the chemical largely held responsible for garlic's odor and healing powers.
While garlic's ability to prevent your blood from clotting may help reduce the risk of a heart attack or stroke, it could be dangerous if you are taking warfarin or other blood thinning medication. Check with your doctor before adding garlic to your diet.
Garlic has a few other unpleasant side effects. Too much garlic might give you heartburn, indigestion or gas. After eating garlic, you will also have "garlic breath", which might prevent you from getting too close to that special someone -- or anyone else, for that matter! Try chewing a sprig of parsley after a garlicky meal to mask the smell.
If you are taking:
? Blood-thinning drugs such as Coumadin (warfarin), heparin, aspirin, or Plavix: Do not use garlic except on medical advice.
? Ginkgo or high-dose vitamin E: Taking garlic at the same time might conceivably cause a risk of bleeding problems.
? Medications for HIV: Do not use garlic.
When raw garlic is taken in excessive doses, it can cause numerous symptoms, such as stomach upset, heartburn, nausea, vomiting, diarrhea, flatulence, facial flushing, rapid pulse, and insomnia.
Research has been conducted on many of the preparation types discussed in this column. When you are choosing a particular garlic product, pay close attention to the type of preparation (i.e. aged garlic or enteric coated garlic) used. Taking note of the dosage range used for particular conditions is equally important. Generally, 4000 milligrams (mg) of fresh garlic = 10 mg alliin = 4000 µg allicin potential. A common dose would yield approximately 5000 µg allicin potential daily for the treatment of actual disease conditions. For preventative or wellness purposes, half that dose is likely sufficient.
Caution, once again, must be taken in patients with blood clotting disorders due to the possibility of complications. Garlic should not be used within 10 days of surgery.
Remember, I’m not a doctor. I just sound like one.
Take good care of yourself and live the best life possible!
Glenn Ellis is a Health Advocacy Communications Specialist, and author of "Which Doctor?”: What you need to know to be Healthy."
e-mail at info@glennellis.com
For more good health information, visit: www.glennellis.com
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