By Heather McCauley
Garlic, or allium sativum, is an herb with edible bulbs which is related to the onion. Although both garlic and onions can be considered healthy when incorporated into one’s diet, garlic seriously outshines its cousin in the medicinal category. Used as early as 5000 years ago in India and 3000 years ago in China, garlic is the original folk remedy for numerous ailments. Hippocrates used garlic to treat cancer and garlic poultices were common on the battlefields during the World Wars due to a shortage of antibiotics. In recent decades, scientific studies have popped up regarding garlic’s healing properties. If you’re one who cannot trust 50 centuries of medicinal wisdom and simply must know the ‘why’ and ‘how’ behind why garlic works, you will be pleased to discover that the research supports the ancient wisdom.
Garlic is known to have properties of an antioxidant, antibiotic, antifungal and an antiviral. Used to treat specific ailments such as high cholesterol, heart disease, high blood pressure, parasites, allergies, respiratory disorders, cough, colds, toothaches, earaches, arthritis, warts and certain cancers (i.e. stomach, cervical, colon, esophageal), garlic is the “go-to” herb that no medicine chest (or kitchen) should be without. Although the side-effects are minimal, they can be cause for social embarrassment. Bad breath, body odor, heartburn and flatulence are common when ingesting raw garlic on a regular basis – which is what is recommended to experience the maximum health benefits.
The two components in garlic which are responsible for its medicinal properties (and its smell), allicin and diallyl sulphide, are only released when the cloves are chopped or crushed and can be destroyed if overheated. So, ideally, to receive the maximum benefits, one would eat garlic raw (or only slightly cooked) in food in its broken down form. {Now I know why roasted garlic is so mild, nutty and sweet – because the components break down during roasting and leave a mild, non-medicinal, albeit tasty herb.} For those who cannot abide raw garlic in all its glory, there is hope in the supplement and the seasoning aisles. Shopping tip: look for brands that have been minimally processed and not heated.
With all of the benefits of garlic, there are a few warnings and contra-indications to be aware of. Garlic can interact with certain drugs used to treat HIV/AIDS and it can accelerate the effects of anti-coagulants due to its natural ability to thin the blood (this property also makes it good for circulation problems). Be sure to inform your doctor of all the natural remedies that you partake in. Also, garlic needs to be stored properly in order to prevent botulism. Never store garlic in oil at room temperature and be sure to discard any garlic stored in the refrigerator for too long or past its expiration date. With all of the latest scientific information on garlic, it’s no wonder this ancient medicine has graduated from folklore to fact.
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