History of Garlic around the
World
By Kathleen Zimmeman
Around the world, for over
4,000 years, garlic has held
many important roles in
daily human life. It has
been taken therapeutically
and nutritionally. Folklore
attributes garlic with good
luck and protection against
evil. The smell was said to
ward off sorcerers,
werewolves, warlocks, and-of
course-vampires.
An Egyptian papyrus from
1,500 B.C. recommends garlic
for 22 ailments. The
Egyptians fed it to slaves
building the pyramids, to
increase their stamina. In
ancient Greece and Rome, it
was claimed to have more
uses, like repelling
scorpions, treating dog
bites and bladder
infections, curing leprosy
and asthma. In the Middle
Ages it was thought to
prevent the plague.
Beyond superstition, modern
research has confirmed what
our ancestors believed and
practiced for the health
benefits of garlic. Research
in 1858, by Louis Pasteur,
documented that garlic kills
bacteria. During World War
II, when penicillin and
sulfa drugs were scarce,
garlic was used as an
antiseptic to disinfect open
wounds and prevent gangrene.
The properties responsible
for these medicinal effects
are not clearly understood.
Recent research identifies
hundreds of volatile sulfur
compounds in the herb.
Surprisingly, the way garlic
is prepared appears to
affect its healing
qualities.
When the clove is cut or
crushed, an enzyme contained
within the plant cells
combines with an amino acid.
This creates a new compound,
called allicin, which has
been shown to kill 23 types
of bacteria, including
salmonella and
staphylococcus.
When garlic is heated, a
different compound is formed
that can prevent arteries
from clogging, and reduce
blood pressure and
cholesterol levels. The
blood-thinning quality of
garlic may also be helpful
in preventing heart attacks
and strokes.
Garlic may even prevent
cancer because it contains
vitamins such as C, A, and B
which stimulates the immune
system to eliminate toxins
and combat carcinogens. For
the same reason, it may also
become a valuable treatment
for AIDS. A study in China
showed that people with the
highest levels of dietary
garlic have a reduced risk
of stomach cancer.
It can also kill 60 types of
fungi and yeast, among them
are the common causes of
athlete¼s foot and vaginitis.
During a vaginal yeast
infection, one clove of
garlic inserted into the
entrance of the vagina will
be as effective in
alleviating itching than the
most expensive
over-the-counter anti-itch
creme or suppository. Better
yet, it¼s much cheaper.
Experts split on the
recommended daily amount of
dietary garlic, from one to
ten cloves. However, most
agree that fresh garlic is
better than in supplement
form.
Can too much of a good thing
be bad? As with anything
else, certain people will
experience a food allergy to
garlic. While large amounts
of raw garlic can be
irritating to the digestive
tract and some people may
experience flatulence, by
far the largest complaint
about garlic is aesthetics.
Many people avoid garlic for
fear of offending thy
neighbor or hot date. For
that, herbalists recommend
chewing fennel seeds, or
that parsley garnish on your
plate.
Public awareness about the
health benefits of garlic
increased dramatically two
years ago, when the findings
were released regarding a
study of garlic funded by a
$176,000 grant from the FDA.
It preempted the surge in
the number of garlic
supplements on the market.
This study also made
possible the official
recognition of garlic as at
least a health food and at
most medicine.
Article Source
|
