"Natural Healing with Herbs for a Healthier You"
THE BENEFITS OF THE USE OF GARLIC
IN HERBAL PREPARATIONS
MEDICINAL QUALITIES OF GARLIC
Garlic is well known and has been one of the most important medicines in the East and West for over 5,000 years. Known for it’s medicinal action and uses as an diaphoretic, diuretic, expectorant, stimulant, antibacterial, antifungal, alterative, antispasmodic, cholagogue, vulnerary, and vermifuge. Wonderful effects and healing powers have been ascribed to garlic. It possesses stimulant and stomachic properties in addition to its other virtues. Garlic an natural penicillin has only 1% of the impact of sinthitic penicillin but it is more effective with gram negative bacteria than penicillin. Modern science has done extensive research and explored the chemistry and pharmacology of garlic and with this research proves that garlic is a valuable aid to keep the heart and blood vessels healthy.
In addition to keeping the heart and blood vessels healthy research has proved that garlic lowers you blood pressure, lowers your cholesterol, fends off respiratory infections, infections of the urinary tract and digestive tract. Bacteria shown to be susceptible to garlic in the test tube include species from Staphylococcus, Escherichia, Proteus, Salmonella, Providencia, Citrobacter, Klebsiella, Hafnia, Aeromonas, Vibrio and Bacillus genera. Fungi demonstrated also to be susceptible to garlic in lab tests include the genera Microsporum, Epidermophyton, Trichophyton, Rhodotorula, Torulopsis, Trichosporon, Cryptococcus neoformans, and Candida, including Candida albicans. It is reported that garlic is more effective against pathogenic yeasts than nystatin, especially Candida albicans.
Besides what I have listed above, in Paavo Airola, Ph.D. book The Miracle of Garlic he states the following. “In the controlled and reliable clinical studies animal as well as human, reported in major medical journals world wide in the last couple of decades, garlic has been shown to have almost miraculous preventive and or therapeutic properties in the treatment of variety of diseases.” Here is a partial list of ailments that have been successfully treated by raw garlic or garlic extracts: high blood pressure, atherosclerosis, tuberculosis, diabetes, arthritis, cancer, hypoglycemia, bronchitis, asthma, whooping, pneumonia, common cold, allergies, intestinal worms, intestinal putrefaction and gas, parasitic diarrhea, dysentery and insomnia.
In addition to the above list of ailments, in my research I found that garlic also shows miraculous properties in treating heavy metal poisoning. Dr. Paavo Airola book The Miracle of Garlic he relates the following regarding heavy metal poisoning and the use of garlic. “ The threat to our health from environmental poisons, and specifically heavy metals, is increasing every day. Lead, mercury, cadmium, arsenic, and copper poisoning are becoming epidemic. Lead and mercury come mostly from polluted air plus industrial and medical uses, such as lead containing paint and mercury containing amalgam dental fillings. Contaminated fish are also a common source of mercury poisoning. Copper enters our bodies usually from copper water pipes, commonly used in plumbing.”
Not only is heavy metal poisoning a threat to our health it is also difficult to treat. Chelation treatment is the only known medical treatment that is effective in detoxifying the body of heavy metals. Until now, the Japanese study conducted by Drs. Ikezoe and Kitahara, shows that Kyolic a raw garlic extract developed in Japan is effective in protecting the body from the toxic effects of the heavy metal poisoning. Dr. Kitahara and his co-workers, Ikezoe and Yamada, conducted controlled studies on animals and humans. The method of study was observation of release of potassium and hemoglobin by heavy metals from erythrocytes, and destruction of erythrocyte membrane. The conclusion of the study was that garlic preparation prevented the poisoning effects arising form heavy metals and protected the erythrocyte membrane for destruction.
Equally important garlic has been known for its anticancer and tumor properties. Propyline sulfide, a garlic and onion extract found to be mildly effective against tumors, acts on the enzyme liposaminase, related to cancer development if not properly controlled. Dr Benjamin H.S. Lau of the Loma Linda University School of Medicine suggested in 1992 that garlic is a “biological response modifier”; it increases the body’s defenses against cancer. Lau’s research found that garlic’s sulfur compounds boost the activity of macrophages and T-lymphocytes, immune system components that are summoned to destroy tumors.
In addition to garlic’s sulfur compounds that boost the immune system, garlic contains a series of natural antioxidants that may help to explain its strong anticancer and antitumor activity. Antioxidants disarm reactive body chemicals that can trigger the onset of cancer. By inhibiting the harmful action of oxygen (impacting on free radical activity), garlic possibly limits cell membrane damage, which is one mechanism in the aging process.
In a like manner to the research done by Loma Linda and the Synergies in the Life of Science the American Cancer Society states the following on how garlic is effective against cancer. “Garlic is promoted for use as a preventive measure against the formation of cancer. Although several compounds in garlic may have anti-cancer properties, the allyl sulfur compounds are said to play a major role. These compounds are reported to prevent cancer by decreasing the activation of carcinogens within the body, reducing the production of carcinogens, and increasing the body's ability to repair damaged DNA”.
Besides the American Cancer Society, The National Cancer Institute central files show that the incidence of cancer is extremely low in France where garlic consumption is the greatest and that garlic eaters in Bulgaria do not have cancer. It is reported in a textbook on pharmacognosy that a physician in British Columbia has successfully treated malignant situations by prescribing the eating of garlic.
There is an old folk tale that states: “Eat onions in March and garlic in May, Then the rest of the year, your doctor can play”. Garlic has been used for centuries as an effective preventive treatment for colds and flu. Medical science considered the old folk tale a superstition and an “old wives tale” of ignorant peasants. Finally, Dr J. Klosa, M.D. scientifically tested the effectiveness of garlic as a cold remedy, and reported in the Medical Monthly in March 1950. The report stated: “cold symptoms like grippe, sore throats, runny nose, fever, cough, and rhinitis were cut short in every case”. All Patients showed a distinct lessening of the period of the disease as well as of convalescence required. Both raw garlic and garlic preparations are effective.
Likewise, raw garlic studies reported that garlic juice diluted 30-40 times stops the growth of certain types of bacteria in a nutrient media--garlic has strong germicidal properties, which are not found in other plants. When aneurinase bacteria grow in the body, the majority of the internally produced vitamin B1 is spoiled by this bacteria--garlic shows antipyretic effects when it, diluted with water, is applied externally to a person's body at times of high fever.
Beside garlic being effective for colds and flu, new research shows that taking garlic during pregnancy can cut the risk of pre-eclampsia (raised blood pressure and protein retained in the urine). Studies reveal that garlic may help to boost the birth-weight of babies destined to be too small. The research was carried out by Dr D Sooranna, Ms J Hirani and Dr I Das in the Academic Department of Obstertrics & Gynaecology at the Chelsea & Westminster Hospital in London UK. They concluded that although pre-eclampsia and growth retardation are complex multifactoral conditions, taking standardised garlic tablets (for further details please contact us) throughout pregnancy might decrease the chances of these types of complictions at birth. They focused on growth retarded babies and pre-eclampsia, a potentially dangerous condition for mother and baby which occurs in about one in ten pregnancies. Experiments by the research team showed that adding extracts of garlic to cells from the placenta of women likely to suffer from these conditions was able to quickly stimulate growth. Furthermore, the activities of key enzymes that are reduced in the abnormal pregnancies were significantly increased when garlic was added.
In Dr Christopher’s newsletter on garlic he states the following on garlic’s antibacterial properties: “Many marvelous effects and healing powers have been claimed for garlic. It is probable that none of them were exaggerated. I, myself, have seen it cure tuberculosis, asthma, bronchitis, several skin diseases, stomach ulcers, leg ulcers, athletes foot, furunculosis, abscesses, epilepsy, and special affinity for the respiratory tract, lungs, bronchi, and so forth, though it diffuses itself through the whole system and wherever there is pus, it is a certain and safe remedy. The use of garlic in the World War as an antiseptic was most sensational. In 1916, the British government asked for tons of the bulbs offering one shilling a pound for as much as could be produced. A great quantity of it was used for the control of suppuration in wounds. The raw juice was expressed, diluted with water, and put on swabs of sterilized sphagnum moss, which was applied to the wounds. Where this treatment was given, it has been proved that there has never been one single case of sepsis of septic results”.
One component of garlic, allicin attacks more than 23 kinds of bacteria, including staph and salmonella, as well as 60 types of fungi and yeasts, is effective against all of 17 most dangerous fungi (Candida albicans included) expels tapeworms, and restores sensation in areas affected by leprosy. Dr. Byron Murray, Professor of microbiology at Brigham Young University has seen allicin immobilize 90 percent of a virus in a laboratory dish within 30 minutes. Allicin is known to destroy viruses that cause herpes and upper respiratory infection.
Beside garlic destroying viruses types of bacteria The U.S. Dept. of Agriculture's Human Nutrition Center in Beltsville, MD, has demonstrated that the herb can reduce not only levels of blood fat, but blood sugar, too at the same time increasing the level of insulin in the blood. Which means better diabetes control.
On the other hand hypoglycemia means low blood sugar the opposite of diabetes. Garlic seems to have the same affect on hypoglycemia has it does on diabetes. Demonstrating several of the common sulfur containing compounds a special sugar metabolism regulating factors which help normalize both high and low blood sugar levels. Garlic is an excellent detoxifier, it improves the general metabolism and has a stimulating effect on the liver. It is medically known that the liver plays a key role in diabetes and hypoglycemia.
In conclusion the empirical and scientific evidence presented in this thesis shows that garlic is indeed a tremendous nutritious health food and a miraculous healing plant. I believe that garlic can truthfully be called “ the king of the vegetable kingdom”. Garlic in its natural form incorporated with a healthy diet is beneficial to your health, prevents disease and will help prolong life.
by Tammy D. Motteshard