Garlic: The Great Protector
By Sly Holladay
Herbs are plants which possess some of the qualities of food and
some of the properties of drugs. A perfect example of this is the
well-known culinary and medicinal herb Garlic (Allium sativum).
Garlic has been used since the days of the Egyptians to treat
wounds, infections, tumors, and intestinal parasites. In addition,
this pungent plant is a common ingredient of soups and stews, as
well as Italian and Greek dishes such as pesto and spanikopita.
Modern scientific research confirms these ancient uses for garlic,
including the ability to lower cholesterol and blood pressure.
Increased levels of cholesterol and triglycerides (fats) as well
as elevated blood pressure increase the risk of cardiovascular
disease, a leading cause of death in western countries. Garlic's
sulfur-containing compounds, which lend the herb its pungent,
spicy aroma, are responsible for many of its healing properties.
Specifically, these compounds lower cholesterol by stimulating
the release of bile by the gall bladder (bile contains cholesterol
and related compounds) and by decreasing the production of
cholesterol in the liver. In addition, garlic compounds gently lower
blood pressure by slowing the production of the body's own blood
pressure raising hormones.
Garlic also possesses the ability to stimulate the immune system.
The bulb stimulates the activity of macrophages, white blood cells
which engulf the foreign organisms, such as viruses, bacteria, and
yeast. Furthermore, garlic increases the activity of the T-helper
cells, immune cells which are central to the activity of the entire
immune system. Garlic may be particularly effective in treating
upper respiratory viral infections due to its immune-enhancing
properties and its ability to clear mucous from the lungs.
Garlic also possesses the ability to inhibit the growth of parasites
in the intestines, including amoebas which cause dysentery. It
should be noted that amoebic dysentery is a potentially serious
condition which requires the assistance of a trained physician.
Garlic has also been used in folk medicine in many parts of the
world to treat pinworms, an annoying but generally harmless
intestinal parasite.
This amazing herb has also demonstrated the ability to protect
against a variety of environmental and other toxins. Garlic's
sulfur compounds, in addition to selenium containing compounds, are
potent antioxidants which protect cell membranes and DNA from
damage. Furthermore scientific studies have shown that garlic
stimulates the production of the liver's own detoxifying enzymes
which neutralize carcinogens and other toxins. The question often
arises: What is the best form of garlic to use? Raw or lightly
cooked garlic contains a potent array of sulfur compounds which
are responsible for many of garlic's healing properties; however,
these same substances are also responsible for garlic's often
unwanted aroma. On the other hand, a recently observed bumper
sticker offers a different point of view: Eat Garlic--It's Chic
to Reek! (I swear I'm not making this up). Furthermore, liberal
consumption of raw garlic may shorten the stay of unwanted
houseguests. Despite these considerable advantages, those wishing
to maneuver through life in a more discreet fashion should
consider the use of dried garlic which is enterically coated and
has the important sulfur compound, allicin, in a stabilized form.
Whichever form you choose, I say, "Go for it!" and let the chips--
or house guests--fall where they may.
Sources:
_Garlic, the Miracle Nutrient_, by Dr Earl Mindell
_Garlic, Nature's Organic Remedy_, by Stephen Fulder & John Blackwood
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Copyright 1995  Electric Newt
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