Garlic: The Great Protector
by Sly Holladay
Herbs are plants which
possess some of the
qualities of food and some
of the properties of drugs.
A perfect example of this is
the well-known culinary and
medicinal herb Garlic (Allium
sativum). Garlic has
been used since the days of
the Egyptians to treat
wounds, infections, tumors,
and intestinal parasites. In
addition, this pungent plant
is a common ingredient of
soups and stews, as well as
Italian and Greek dishes
such as pesto and
spanikopita.
Modern scientific research
confirms these ancient uses
for garlic, including the
ability to lower cholesterol
and blood pressure.
Increased levels of
cholesterol and
triglycerides (fats) as well
as elevated blood pressure
increase the risk of
cardiovascular disease, a
leading cause of death in
western countries. Garlic's
sulfur-containing compounds,
which lend the herb its
pungent, spicy aroma, are
responsible for many of its
healing properties.
Specifically, these
compounds lower cholesterol
by stimulating the release
of bile by the gall bladder
(bile contains cholesterol
and related compounds) and
by decreasing the production
of cholesterol in the liver.
In addition, garlic
compounds gently lower blood
pressure by slowing the
production of the body's own
blood pressure raising
hormones.
Garlic also possesses the
ability to stimulate the
immune system. The bulb
stimulates the activity of
macrophages, white blood
cells which engulf the
foreign organisms, such as
viruses, bacteria, and
yeast. Furthermore, garlic
increases the activity of
the T-helper cells, immune
cells which are central to
the activity of the entire
immune system. Garlic may be
particularly effective in
treating upper respiratory
viral infections due to its
immune-enhancing properties
and its ability to clear
mucous from the lungs.
Garlic also possesses the
ability to inhibit the
growth of parasites in the
intestines, including
amoebas which cause
dysentery. It should be
noted that amoebic dysentery
is a potentially serious
condition which requires the
assistance of a trained
physician. Garlic has also
been used in folk medicine
in many parts of the world
to treat pinworms, an
annoying but generally
harmless intestinal
parasite.
This amazing herb has also
demonstrated the ability to
protect against a variety of
environmental and other
toxins. Garlic's sulfur
compounds, in addition to
selenium containing
compounds, are potent
antioxidants which protect
cell membranes and DNA from
damage. Furthermore
scientific studies have
shown that garlic stimulates
the production of the
liver's own detoxifying
enzymes which neutralize
carcinogens and other
toxins. The question often
arises: What is the best
form of garlic to use? Raw
or lightly cooked garlic
contains a potent array of
sulfur compounds which are
responsible for many of
garlic's healing properties;
however, these same
substances are also
responsible for garlic's
often unwanted aroma. On the
other hand, a recently
observed bumper sticker
offers a different point of
view: Eat Garlic--It's Chic
to Reek! (I swear I'm not
making this up).
Furthermore, liberal
consumption of raw garlic
may shorten the stay of
unwanted houseguests.
Despite these considerable
advantages, those wishing to
maneuver through life in a
more discreet fashion should
consider the use of dried
garlic which is enterically
coated and has the important
sulfur compound, allicin, in
a stabilized form. Whichever
form you choose, I say, "Go
for it!" and let the
chips--or house guests--fall
where they may.
Sources:
Garlic, the Miracle
Nutrient, by Dr Earl
Mindell
Garlic, Nature's
Organic Remedy, by
Stephen Fulder & John
Blackwood
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