It’s not by chance that garlic is native to central Asia, the place where folks live the longest, and the incidence of cancer is the cheapest known. The early Egyptians contained garlic in the diet of those slaves that built the pyramids.
History features several properties to garlic, and a lot of them are proven by scientific means. Conceivably garlic is the vegetal medicine with the most scientifically recognized properties.
The entire plant, but especially the bulb contains alliin a (a sulphured glycoside), and enzyme (alliinase), vitamins A, B1, B2, C, and niacin (a vitamin of the B group). Alliin doesn’t smell, but from the act of alliinase, which releases and behaves when garlic is crushed, it’s altered into alliicine, then into diallyl disulphide (the genine of the glycoside), which are the most important active principles that give garlic its normal smell.
- Alliin and diallyl dysulphur are exceptionally unstable substances, which melt quite readily into liquids and gases. When transported by the bloodstream, they infuse all cells and organs of the body. Thus they behave on the entire body, though more powerfully on the organs by which they’re eliminated: Bronchi and kidneys, lungs, and skin.
- In large doses, garlic produces a reduction in blood pressure, both lowest and highest. It’s vasodilating effects, and is recommend for individuals suffering from hypertension, arteriosclerosis, and heart dysfunctions (angina pectoris or heart attacks).
- Ail helps with anticlotting of platelets (prevents an excessive tendency of platelets to group, forming clots), and fibrinolytic (disintegrates fibrin, the protein that forms blood clots). This makes garlic highly suggested for individuals suffering from thrombosis, embolism, or vascular injuries as a result of lack of circulation.
- It decreases the degree of LDL cholesterol (bad cholesterol) in the blood, since it makes its absorption from the intestine more challenging. It’s been demonstrated that in the hours after a breakfast of toast with butter, the degree of cholesterol raises 20%, however when the bread is garnished with garlic, even though it has butter, this growth doesn’t take place.
- Since it normalizes the amount of sugar in blood, it’s crucial for individuals suffering from diabetes, and obesity.
An antibiotic and antiseptic
It’s Shown to be effective against the following micro-organisms:
- Escherichia coli, which causes intestinal dysbacteriosis and urinary infections.
- Salmonella typhi, which causes typhoid, and other Salmonella genus which cause acute intestinal afflictions.
- Shigella dysenteriae, which induces bacillus dysentery.
- Staphylococcus and streptococcus, which causes furuncles (infected blemishes) and other skin ailments.
- Diverse kinds of fungi, yeasts, and some viruses, such as herpes. The active principles of garlic are supposed to interact with the nucleic acids of this virus, thus limiting its proliferation.
The bacteria-killing forces of garlic in the gut are vigilant with bad bacteria, respecting the normal bacteria, for which it’s good. This makes garlic better than many known antibiotics, as it modulates good intestinal bacteria rather than destroying it all.
Its use is recommended
- In diarrhea, gastroenteritis, and colitis.
- In salmonellosis (intestinal infections usually caused by spoiled food.
- In intestinal bacterial imbalance (alteration of microbial balance of the gut ) often brought on by the use of antibiotics.
- In fermentative dyspepsia, which cause flatulence from the colon.
- In urinary infections (cystitis and pyelonephritis), often due to Esterichia coli.
- In varied bronchial affections (severe and chronic bronchitis), because as soon as the dysulphur of allyl is free through the breath, it acts directly on the bronchial mucous membrane. Additionally it is an expectorant and antiasthmatic.
Garlic stimulates the action of the defensive cells of the human body, both lymphocytes and macrophages. These cells, which flow with the blood, shield us from microorganisms, and they also have the ability to destroy cancerous cells, at least in the first phases of tumor formation. Garlic has become used with some success as a complement in the treatment of AIDS.
It’s also active against ascarides and oxyuridae (small white worms which provokes anal itching in children). The most frequent kinds of intestinal parasites.
Additionally, it prevents cancerous tumors especially digestive cancers. This is likely because of its regulating activity on intestinal bacteria, and normalizing action on the digestive function, though this might be related to its effects on the set of chemical reactions of the body (metabolism). Remember we only recommend it as a preventative chemical.
Garlic is also widely used as a corn remover. Applying a bit of garlic mashed on a callus, covering it with a plaster (Band-Aid). Within a couple of days, the corn will soften and its inflammation will decrease, thus allowing easier extirpation.