Garlic is a member of the lily family and closely related to the onion and leek. It grows wild in the regions of Central Asia, which is believed to be its place of origin, as true "wild garlic" cannot be found anywhere else in the world.
In antiquity, garlic was used throughout Asia and around the Mediterranean for both ceremonial and medicinal purposes. The ancient Egyptians, according to the naturalist Pliny, ceremoniously invocated onions and garlic as deities when taking oaths. The use of garlic is even found in historical records of the ancient civilization of Babylon about 4,000 years ago. To prevent harm from the spirit world, ancient Greeks put offerings of garlic on stones placed at crossroads for Hecate, the goddess of sorcery and travelers.
Garlic has antibiotic, antiparasitic, antimicrobial, anticarcinogenic, antispasmodic and anticoagulant properties. Presently, many developed countries are testing the effectiveness of garlic to treat cancer, diabetes, heart disease and stroke.
Garlic can also prevent heart disease by lowering cholesterol and blood pressure. The results of trials showing the positive effects of garlic on lowering cholesterol were published in the Journal of the Royal College of Physicians. In a study in Germany, 261 patients from 30 general practices were administered either garlic tablets or a placebo. During the 12-week trial period, cholesterol levels fell by 12 percent in those who were taking garlic.
A key ingredient in garlic is allicin. It is regarded as a powerful antibiotic and antifungal. In its natural habitat, garlic is able to protect itself from soil parasites and fungi. Allicin gives crushed garlic cloves their pungent odor. Studies reported in Biochimica et Biophysica Acta have shown allicin has a molecular mechanism that inhibits the actions of two enzymes. These enzymes enable the survival of harmful organisms responsible for infections. Allicin is therefore regarded as a natural weapon against infection.
As bacteria become resistant to antibiotics, garlic can be a useful alternative. The "Garlic Information Center" claims, "It is unlikely that bacteria would develop resistance to allicin because this would require modifying the very enzymes that make their activity possible."
After a meal with garlic, chewing a sprig of parsley is said to dispel the pungent odor, making life a little more pleasant for those around you!
The smell of garlic from those undergoing raw garlic therapy is very powerful, so be considerate if you choose this method. The PDR for Herbal Medicines recommends stopping garlic 10 days before surgery to prevent bleeding problems.
Of course, if one is taking anticoagulants, such as Coumadin, one should consult one's physician before starting garlic therapy.
As with most herbal remedies, it is wise to use fresh plant material. After a clove is crushed the allicin is lost within a few hours. Extracted pure allicin can be stored for months.
Sources:
www.garlic.mistral.co.uk/
Garlic as lipid lowering agent Silagy CS, Neil HAW, 1994, The Journal of the Royal College of Physicians, Vol 28
Bartram's Encyclopaedia of Herbal Medicine
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