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Garlic contains an amino acid called alliin, and when the clove is crushed alliin comes into contact with an enzyme which converts it into the much stronger tasting  compound allicin. It is the allicin that helps to make garlic such a useful herbal medicine, as it is responsible for much of garlic's antibacterial and anti-fungal activity.  It is also unstable, and in less than a day changes into strong smelling, oily sulphurous compounds.

 

When taken raw, garlic can break up catarrh and bronchial congestion, and can be very effective in treating laryngitis and tonsillitis. In the middle east people chew cloves of garlic to keep away coughs and influenza. This is mainly because the anti-bacterial compounds are excreted quite quickly through the lungs (which is why the smell lingers on the breath afterwards) and on the way help to kill off any developing infections.

 

Another thing that raw garlic is particularly effective for is the treatment of fungal and yeast infections in the gut, and also for helping to remove parasites. It has the raw power to attack invasive organisms without harming the body.

 

Finally, it is well known that long term use of garlic helps to protect the heart and arteries against atherosclerosis, and it can also help in lowering blood pressure. For this you don't necessarily need to use raw garlic, as it is thought that other, less volatile, compounds might be responsible.

 

If the thought of eating a clove of raw garlic makes you wince, there are several ways in which you can disguise it. Sliced up in a sandwich is quite good, or stuffed into an olive or two. A thin slice placed inside a sliced grape cools it down a bit. Or you can make  fresh guacamole with some mashed avocado. Chewing fresh parsley afterwards will help with your breath apparently, although you might have to chew quite a lot.

 

There are a couple of side effects that get some people after chewing raw garlic. Firstly, it can have the effect of making you slightly aggressive. Maybe that's what the fabled 'latin temperament' is all about. So if you're already feeling a bit grouchy watch out for that. It also give some people the hiccups for a short while – which is probably a small price to pay for all its amazing health benefits.

 

Garlic

Garlic

Allium sativum

Garlic has been shown to lower blood levels of cholesterol and triglycerides. Low-density lipoprotein (LDL) levels decrease and high-density lipoproteins (HDL) increase, creating a favourable balance. It is also of value in the treatment of mild hypertension. Improved blood fluidity and vasodilation improves blood flow generally, of benefit to anyone at risk of cardiovascular disease. Long-term treatment is recommended in the prevention of atherosclerosis and hypercholesterolaemia.

Garlic has a marked antibacterial and antiviral effect. Topically, it can be effective against fungal skin infections.

Actions:

  • Anti-bacterial
  • Anti-viral
  • Anti-catarrhal
  • Hypotensive
  • Hypoglycaemic
  • Anthelmintic
  • Diaphoretic
  • Anti-fungal
  • Anti-coagulent
  • Antispasmodic
  • Cholesterol lowering
  • Anti-cancer (gastro-intestinal tract

Uses:

  • Atherosclerosis
  • Strokes
  • Hypertension
  • Diabetes
  • Colds, coughs, flu
  • Bronchitis, respiratory iunfections
  • Whooping cough, asthma
  • Amenorrhoea
  • Threadworm and ringworm
  • Allergies

Components:

Alliin (in cytoplasm) + Aliinase (in vacuole) = Allicin, which degrades quite soon to ajoenes, and diallyl sulphide (smelly). Allicin is therefore produced when fresh garlic is crushed, and is at its strongest concentration about 10 minutes after crushing. So, if you want to use garlic for any of its anti-infective properties, which are largely due to allicin, then it is best to eat it 10 minutes after crushing. The compounds which seem to affect blood cheistry are the breakdown products ajoene and diallyl suphides, so for thispurpose it is OK to use older preparations of garlic.