GARLIC

From the earliest times, it has been used as both food & medicine in many areas of the world. Garlic was known to have antimicrobial effects. During World War I, European soldiers prevented infection by putting garlic directly on their wounds. Physicians prescribed the herb during the Middle Ages to cure deafness and the American Indians used garlic as a remedy for earaches and scurvy. In the 20th century it was sometimes used in the treatment of pulmonary tuberculosis.

Both clinical & laboratory studies indicated the protective importance of garlic against the modern world leading diseases like heart, infectious diseases & cancer. Modern researches focused that it has four health beneficial effects: heart disease infectious disease, cancer and antioxidant effects.

The effects of garlic on cardiovascular health have been studied for more than 30 years. Recent research in New Orleans showed that it lowers the diastolic blood pressure. Venezuelar's scientists reveals the preventing effects of garlic in clots formation during vascular damage. Laboratory research by US and Swedish scientists published in the August 2005 Proceedings of the National Academy of Sciences reveals the mechanism behind garlic's cardiovascular benefits.(See ref #3)

Garlic research also demonstrates the cancer preventive properties. At least nine researches proved that it has ability to reduce the risk of cancers especially GI tract cancers like stomach & colon cancers. (for further detail see Ref # 1).

1. CARDIOVASCULAR USAGE: Garlic play an important role in maintaining the healthy blood flow by balancing the ratio of good cholesterol(HDL) & bad cholesterol(LDL). It has the blood thinner & anticoagulant property that protects the hardening of arteries, resolve blood clots, high blood pressure, heart attack and stroke. Garlic directly lowers blood pressure.

2. ANTIMICROBIAL USAGE: It has also been used to clear the intestinal parasites and to treat digestive infections. It is used as preventative determinant for colds, flu and other infectious diseases

3. ANTICARCINOGENIS USAGE: Garlic when cooked with meat reduces the production of cancer causing chemicals that can occur in meat as a result of cooking methods. Current study by the national cancer institute indicated that its potent antioxidant activity inhibits the formation of tumor cell. It may be effective in reducing the incidence of stomach, colon & skin cancer. It also defend against the radiation & chemotherapy.

4. ANTIOXIDANT EFFECTS: Garlic has the ability to reduce the amount of free radicals present in bloodstream, because vessels become harder due to deposition of cholesterol that's oxidized by these radicals. (for further detail see reference # 3).

Garlic may also be useful for the treatments of bronchioles inflammation respiratory problems, gastrointestinal problems menstrual cramps, arthritis, & muscle pain

Eating large amounts of garlic may lead to irritation of the digestive tract, causing stomach pain, gas, and vomiting. It should not be applied topically because it causes serious burn.

Garlic should not be used when blood thinner & anticoagulant drugs as well as along with blood sugar & blood pressure reducing drugs.