Lawn & Garden
Garlic has a devoted fan base and is an essential ingredient in many vegetable recipes. This article covers growing garlic, choosing and preparing garlic, the history of garlic’s medicinal properties, and its medicinal benefits.
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 When cooking with garlic, use the plumpest cloves and plant the rest. Check out more garlic and garlic recipe pictures. |
About Garlic
Garlic, a hardy perennial with segmented cloves, resembles an onion. The flower head, which is shaped like a tissue paper dunce cap, contains small flowers and bulblets.
Common Name: Garlic
Scientific Name: Allium sativum
Hardiness: Very Hardy (will survive first frost)
In the following section, we’ll explain how to grow garlic.
Do you want to learn more about garlic? Check out:
- Vegetable Recipes: Find delicious recipes that feature garlic.
- Vegetable Gardens: Grow a full harvest of great vegetables this year.
- Gardening: We answer your questions about all things that come from the garden.
Growing Garlic
Garlic is a must-have in any kitchen for garlic enthusiasts. Make it a must-have in your home vegetable garden.
 Garlic plants can be grown from bulbs purchased in a grocery store. |
During its early growth period, garlic requires cool temperatures, but it can withstand heat in later stages. In the North, it is best to plant garlic in the spring, while in the South, you can achieve good results by planting in the fall. Garlic is grown from cloves or bulblets, which should be planted with the plump side facing down. The cloves require full sun and well-drained soil with high organic content. Plant the cloves 4 to 6 weeks before the average date of last frost, 1 to 2 inches deep and 4 to 6 inches apart. Garlic should be kept slightly dry, particularly when the bulbs are near maturity, as this enhances the flavor. Ensure that the area is cultivated.
When the tops start to dry, it is time to harvest the bulbs by digging up the entire plant. Mature plants take 90 days from planting. Use the plumpest cloves for cooking and plant the others. Only a few varieties of garlic are available, and plants can be grown from cloves purchased at the grocery store.
In the next section, we’ll discuss selecting and preparing garlic. Check out our Vegetable Recipes, Vegetable Gardens, and Gardening sections for more information about garlic.
Selecting garlic is critical due to its widespread use as an ingredient. Most garlic varieties have a pungent odor and taste, but pink-skinned garlic is a bit sweeter and lasts longer than white garlic. Elephant garlic, a large-clove variety, is less pungent than normal garlic and should be used as a leek. However, most garlic varieties can be used interchangeably in recipes.
Check out the Roasted Garlic Hummus recipe for a delicious way to use garlic.
of the Seven Wonders of the World. Today, garlic is still used for its health benefits, with modern science confirming what ancient cultures already knew.
When selecting garlic, it’s best to choose loose garlic instead of packaged garlic. Loose garlic makes it easier to check the quality and freshness of the garlic. A firm head with paper-white skin and no visible damp or brown spots is the best option. Garlic powder, while convenient, does not mimic the flavor of fresh garlic as much of the flavor is processed out. Garlic salt should be avoided due to its high sodium content.
To store garlic, keep it in a cool, dark, and dry place. Check it occasionally if you don’t use it regularly to ensure it is still usable. Garlic may last only a few weeks to a few months, and any skin punctures will hasten the demise of the remaining cloves. If garlic begins to sprout, it is still usable, but it may have a milder flavor.
When preparing and serving garlic, use pressed garlic for full-force flavor, minced garlic to curtail it, and whole cloves for a buttery flavor after baking until tender. Chewing on fresh parsley, fresh mint, or citrus peel can neutralize the pungent aroma garlic leaves on your breath. To reap the benefits of garlic’s healing compounds, cut or crush garlic and let it sit in the air for about 10 minutes before using.
Garlic has a rich history of being used for physical and spiritual health, with ancient cultures believing it could make you stronger and ward off evil spirits. Researchers believe the ancient Egyptians were the first to farm garlic, and it even helped power the building of the great pyramids. Today, modern science confirms the many health benefits of garlic.
The ancient Egyptians revered garlic and believed it had sacred properties. They buried clay lumps shaped like garlic with their pharaohs to keep evil spirits away. Remains of garlic bulbs were found in King Tut’s tomb many years later. The Egyptians even chewed garlic before night journeys to ward off evil spirits. The Greeks and Romans also valued garlic for its supposed strength-enhancing properties. Hippocrates, the “father of medicine,” prescribed garlic for various ailments, including heart problems. Garlic was also used medicinally during the Middle Ages to prevent the plague and treat leprosy. Today, we use garlic mainly for cooking, but our ancestors would be surprised by our lack of appreciation for its healing qualities.
Throughout history, garlic has been used in a variety of ways for medicinal purposes. Some traditional methods involved extracting the juice of the bulb and taking it internally, while others ground the bulb into a paste for external treatment of different health issues. Garlic was also believed to bring good luck and protect against evil, particularly against supernatural entities like sorcerers and vampires. Legends claim that vampires have no power over garlic, but this is only found in European and American folklore. Garlic was not mentioned in vampire legends from other parts of the world.
Garlic’s medical potential was first realized during World War I, when Russian soldiers used it to treat battle wounds and fight infection. Medics even used garlic-soaked moss as an antiseptic to pack wounds. In the early 20th century, garlic was also used as a medical treatment off the battlefield. When penicillin was discovered in 1928, the demand for it grew, so many people turned to treatments they had used before, including garlic.
Garlic’s popularity today is due in part to the efforts of scientists who’ve identified sulfur-containing compounds in garlic with medicinal properties. When a garlic clove is cut, crushed, or chewed, it activates sulfurous substances that, in contact with oxygen, form compounds with therapeutic properties. The most researched and potent of these compounds are allicin and ajoene. Garlic is now used by herbalists to treat a variety of health problems, from preventing colds and treating intestinal issues to lowering blood cholesterol and reducing heart disease risk.
However, garlic’s history is not without controversy. In certain times and places, people have despised garlic. King Alphonso of Castile in the 14th century ordered people to stay away from him if they had eaten garlic within the past month, while ancient Indians believed garlic would lure people away from spiritual endeavors and banned it in certain sacred places. The British also considered garlic rank, and even Shakespeare mentioned it disdainfully in his plays.
If you want to learn more about garlic, there are several resources available. You can find delicious garlic recipes in the Vegetable Recipes section, learn about garlic’s nutritional benefits in the Nutrition section, and get tips on growing vegetables in the Vegetable Gardens section. Additionally, the Gardening section can answer any questions you may have about gardening in general. It’s important to note that this information is provided solely for informational purposes and should not be taken as medical advice. Neither the publisher nor the author are responsible for any consequences that may arise from following the information provided. It’s always best to seek the advice of a healthcare provider before starting any new treatment or making changes to your diet.
Garlic is commonly used for medicinal purposes, with a clove a day being the recommended amount. In addition to vitamins and minerals, garlic is rich in phytochemicals, which are naturally occurring chemicals produced by plants. While garlic is safe for most adults and has few side effects, those allergic to plants in the lily family should avoid it. People anticipating surgery or dental procedures, pregnant women, and individuals with bleeding disorders should also be cautious when consuming large amounts of garlic due to its blood-thinning effects. It’s important to consult with a healthcare provider before taking garlic or any other supplements or medications.
The Lowdown on Supplements
While fresh, naturally grown raw garlic is the best option, supplements can be a good alternative if you are unable to consume enough garlic in your diet.
| Garlic for Ear Infections Garlic extract combined with olive oil has been used as a remedy for ear infections for generations. Herbalists suggest heating the oil slightly, adding a small amount of sliced garlic, allowing it to sit for a few minutes, and then straining it thoroughly before putting a couple of drops into the infected ear. The oil should not contain any garlic particles. Before using the oil in your ear, test a few drops on the inside of your arm and wait several minutes to ensure that it is not too hot or contains too much garlic essence that could burn your skin. If the test is successful, apply a few drops into the infected ear. Prepare a fresh batch for each treatment. It is best to consult with your healthcare provider before attempting this home remedy, especially if you have experienced a ruptured eardrum in the past. |
Several research studies have shown that not all garlic supplements have the same amount of allicin as claimed on their labels. This is due to various factors such as differences in garlic, growing conditions, fertilizer types and amounts, processing methods, and quality control during manufacturing. The inconsistency in the content of garlic supplements poses a challenge for researchers who intend to test the effectiveness of garlic. It is difficult to determine which specific compounds are present in the supplement and in what quantity.
Typically, garlic supplements are made by drying sliced garlic at low temperatures to preserve alliinase – the enzyme that converts alliin into allicin. The dried garlic is then pulverized and formed into tablets. The U.S. Pharmacopeia sets a standard that the powder used in the supplements should contain at least 0.3 percent alliin. However, manufacturers process and label their supplements differently, making it confusing for consumers to determine what they are buying.
Some garlic tablets contain alliin that is converted to allicin while others contain both alliin and allicin. Additionally, some supplements may indicate an “allicin potential” or “allicin yield” statement, which refers to the amount of allicin that could be formed when alliin is converted, not the actual amount of allicin produced.
Most supplements are “enteric coated” to avoid being dissolved by the strong acidic conditions in the stomach before reaching the small intestine. However, most tablets tested only produce a little allicin under these tough conditions, and some take too long to dissolve. Therefore, “allicin release” is a better measure of how much allicin the supplement actually produces under conditions similar to those found in the digestive tract. Unfortunately, only a few manufacturers list this measurement on their labels.
When choosing a garlic supplement, consumers should look for the “standardization” statement on the label. This statement indicates that the product has a specific amount of a particular ingredient. For example, a product that is “standardized to contain 1.3 percent alliin” should contain at least 1.3 percent alliin in every pill in every bottle. However, this is not always the case, so it is best to choose a product that carries the USP (U.S. Pharmacopeia) seal, as it follows set methods to ensure standardization.
It is important to note that allicin is not the only active compound in garlic, and the other compounds are typically not standardized. Therefore, consumers may not know exactly what they are getting when they purchase a garlic supplement. Dried garlic powder is considered to have effects similar to those of fresh, crushed garlic, while other types of supplements, such as oils from crushed garlic, aged garlic extract in alcohol, and steam-distilled oils, may contain less allicin and fewer other active compounds than the dried powder.
If you are looking to buy a garlic supplement, make sure it is standardized to contain at least 1.3 percent allicin. The United States has pharmacy-grade garlic that contains 0.3 percent (powdered form) to 0.5 percent (fresh, dried form) allicin. Avoid taking enteric-coated or time-release tablets as they may not dissolve quickly enough in your digestive tract to make use of the allicin.
For more information on garlic, you can try finding delicious recipes that feature garlic, learning how garlic fits into your overall nutrition plans, growing a full harvest of great vegetables this year, or getting answers to your gardening questions.
Please note that the information provided is for informational purposes only and is not intended to provide medical advice. Neither the Editors of Consumer Guide (R), Publications International, Ltd., the author, nor publisher take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action, or application of medication that results from reading or following the information contained in this article. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other healthcare provider. It is important to seek the advice of your physician or other healthcare provider before undertaking any course of treatment.
Large scientific boards have made several recommendations about garlic dosage. For prevention of atherosclerosis, the Mayo Clinic cites the European Scientific Cooperative on Phytotherapy’s recommendation of 3 milligrams to 5 milligrams allicin (3,000 micrograms to 5,000 micrograms allicin) or one clove or 0.5 gram to 1 gram of dried powder. The World Health Organization recommends 2 grams to 5 grams of fresh garlic, 0.4 gram to 1.2 grams of dried garlic powder, 2 milligrams to 5 milligrams of garlic oil, 300 milligrams to 1,000 milligrams of garlic extract, or some other formulation that yields the equivalent of 2 milligrams to 5 milligrams (2,000 to 5,000 micrograms) of allicin daily.
Rather than worrying about garlic supplements that may or may not contain what they claim, it is better to enjoy the heady aroma and flavor of fresh garlic in your food. You can always be assured that you are getting the best and most potent allicin when you add garlic to your meals. A typical garlic clove weighs around 3 grams and contains 24 milligrams to 56 milligrams of alliin. When crushed, a standard clove produces about 2.5 milligrams to 4.5 milligrams of allicin per gram of fresh weight. This means that one typical clove weighing 3 grams will produce 7.5 milligrams to 13.5 milligrams of allicin.
Studies on rats have indicated that feeding them allicin while on a sugar-rich diet decreases their blood pressure, insulin levels, and triglyceride levels. An article in the December 2003 issue of the American Journal of Hypertension showed that the weight of rats fed allicin remained stable or decreased slightly, while the weight of rats in the control group increased. Further research needs to be done, but this study demonstrates how wide-ranging garlic’s benefits could be.
The key takeaways from this article include aiming for approximately 5 milligrams of allicin per day and using supplements that specify the amount of “allicin release” rather than “allicin yield” or “allicin potential.” It is important to note that the amount of allicin is often listed in micrograms rather than milligrams on supplement labels. A supplement that contains 5,000 micrograms of allicin has 5 milligrams of allicin, meeting the European Scientific Cooperative on Phytotherapy’s recommendation of 3 to 5 milligrams of allicin. While a supplement may contain 500 milligrams of dried garlic bulb, which is equal to 0.5 grams, dried powder contains only a small amount of allicin. Garlic may help lower cholesterol, which is closely related to heart disease. Without adequate oxygen, the heart can no longer function properly and heart cells begin to die, leading to heart attacks and strokes. This information is solely for informational purposes and is not intended to provide medical advice. It is recommended to seek advice from a physician or other healthcare provider before undertaking any course of treatment.
the risk of heart disease.
Arteries that are healthy are comparable to tubes that are flexible, wide open, and can slightly expand and contract as blood rushes through them with each heartbeat. If there is any harm to the inner lining of these crucial tubes, like the damage caused by high blood cholesterol and triglyceride levels, high blood pressure, tobacco smoke, diabetes, and the aging process, the body will try to protect and treat the wounded area by producing a sticky substance to cover the damage. This process is similar to how we might patch a small hole in the drywall using spackle. However, the sticky spackle the body produces to heal the wound can cause fatty substances, including cholesterol, proteins, calcium, inflammatory cells, and other “debris” in the blood to stick to the vessel walls, forming plaque. As the plaque gathers on the inner walls of the arteries, the arteries become less flexible, making them more prone to injury. The gradual accumulation of plaque also slowly narrows the inner diameter of the artery, thereby hampering blood flow. Moreover, the plaque itself can break, or bits of plaque can become dislodged. The body responds by sending platelets, which aid clotting, to form a clot around the plaque, further narrowing the artery. In some cases, the blood clot may entirely block the flow of blood through the artery, causing cells beyond the blockage that depend on a steady flow of oxygen from the blood to die. When this occurs in an artery that feeds the heart muscle, it’s called a heart attack. If this happens in a vessel that feeds the brain, it results in a stroke.
Although some cholesterol is necessary for normal body processes, it can also lead to trouble if there is too much of the wrong kind. Cholesterol is a vital part of cell membranes, transports nutrients into and waste products out of cells, and is part of the structure of many hormones, among other functions. When you eat cholesterol in food, like in meat, eggs, and cheese, your body breaks it down to digest it, then turns some of it back into cholesterol. Your body also makes cholesterol out of the solid fats in your diet. Heredity also plays a role in the amount of cholesterol your body produces. Genetics determine whether your body makes a little or a lot of cholesterol from the fats you eat. If you have a family history of high blood cholesterol, your body may make significant amounts of the substance regardless of your eating and activity habits. All this cholesterol is transported throughout your body via your internal highway, the bloodstream. There are several types of blood cholesterol. The most significant include total cholesterol, LDL cholesterol, HDL cholesterol, and triglycerides. It’s worth noting that cholesterol levels are only one of several risk factors, including family history and smoking, that add up to determine the risk of heart disease. The optimal blood lipid levels from the National Heart, Lung, and Blood Institute (as of 2005) are: total cholesterol of 200 milligrams of cholesterol per deciliter of blood (mg/dL) or less, LDL cholesterol of 100 mg/dL or less, HDL cholesterol of 40 mg/dL or more, and triglycerides of 150 mg/dL or less.
If you possess any risk factors, achieving lipid levels lower than the standard ones mentioned in this article may be necessary to decrease your likelihood of heart disease. It is advisable to consult with your healthcare provider for further guidance. The HTML tags for headers, paragraphs, and tables should remain unchanged. Additionally, the tag should not be removed from its original position.
LDL cholesterol, also known as “bad” cholesterol, has a tendency to stick to artery walls and form plaque, which narrows the arteries and makes it difficult for blood to flow and deliver oxygen and nutrients throughout the body. On the other hand, HDL cholesterol, or “good” cholesterol, eliminates excess blood cholesterol and carries it to the liver to be metabolized and eliminated from the body. Triglycerides, another form of lipid, can contribute to the thickening of artery walls and affect heart health if there are too many in your blood. Garlic has been researched for its potential to lower cholesterol levels, with some studies showing promise for lowering total blood cholesterol, LDL cholesterol, and triglycerides. However, more recent studies have tempered initial enthusiasm and concluded that garlic may only significantly lower LDL cholesterol and triglycerides in the short term. This information is solely for informational purposes and is not intended to provide medical advice. Before undertaking any course of treatment, seek the advice of your physician or other healthcare provider.
A study found that garlic was most effective in lowering cholesterol during the first one to three months of treatment, but there were no further reductions after six months. While garlic can be a helpful addition to a cholesterol-lowering diet, it cannot be relied on as the sole solution for high blood cholesterol levels. Further research is needed to determine the most effective type of garlic, as well as whether it needs to be cut or crushed to activate its health-promoting components. Despite this, garlic still has a healing role to play and has been given a grade of “B” by the Mayo Clinic for its ability to reduce blood cholesterol and LDL cholesterol over short periods of time. While garlic may not be a magic bullet against cholesterol, it can still have significant positive effects.
Garlic supplements in the form of nonenteric-coated tablets containing dehydrated garlic powder (standardized to 1.3 percent alliin) have been found to reduce total cholesterol by up to 20 mg/dL for 4 to 12 weeks, with LDL decreasing by up to 10 mg/dL and triglycerides decreasing by up to 20 mg/dL. However, the effects beyond 20 weeks are unclear. HDL cholesterol levels are not significantly affected. While well-designed studies of longer duration and including more people might provide stronger evidence of garlic’s cholesterol-reducing benefits, garlic is not likely to replace medications prescribed by a physician to lower blood cholesterol levels. Lifestyle changes, including incorporating garlic more often in a cholesterol-lowering diet, can be an easy and inexpensive way to enhance flavor and potentially reduce the risk of side effects associated with medication. The main drawback of garlic is the odor it gives to breath and perspiration. Different forms of garlic yield different results, with fresh cloves of garlic chopped or chewed containing the highest amount of allicin but not yet being well studied, and enteric-coated garlic tablets potentially not releasing the allicin they contain. Nonenteric-coated garlic tablets standardized to contain 1.3 percent allicin may be more effective but cause garlic breath. Aged garlic extract has had conflicting results in studies, while garlic oil shows little therapeutic value.
Looking for more information about garlic? Check out these resources: Vegetable Recipes for delicious garlic dishes, Nutrition for information on how garlic fits into your diet plan, Vegetable Gardens for tips on growing your own garlic, and Gardening for answers to all your gardening questions. Keep in mind that this information is for educational purposes only and should not be used as medical advice. Neither the editors nor the author take responsibility for any consequences that may result from following this information. Before starting any treatment, always consult with your healthcare provider.
Garlic contains powerful antioxidants, including selenium and vitamin C, that help prevent harmful oxidation in the body. It also has quercetin, a phytochemical that may have health benefits, and trace amounts of manganese, which is important for the antioxidant enzyme superoxide dismutase. In addition, garlic can slightly reduce blood pressure and help keep the blood clean. Remember to always consult with your healthcare provider before starting any treatment.
Oxidation is linked to oxygen, a crucial element for all aspects of our lives. However, it can be harmful, as seen when rust accumulates on metal objects and causes damage. This rust is an example of oxidation. Similarly, when the body breaks down glucose, free radicals are produced, which can damage cellular tissue. Antioxidants, found in foods like fruits, vegetables, and garlic, can neutralize free radicals, preventing damage caused by environmental factors like pollution and cigarette smoke. However, if the body doesn’t have enough of these antioxidants, free radicals can overwhelm the body’s supply and cause harm. Free radicals can also oxidize cholesterol, leading to plaque buildup in arteries and increasing the risk of heart disease. Consuming adequate amounts of calcium helps maintain strong bones and teeth, but it can also contribute to plaque formation if combined with a diet high in saturated and trans fats. Eating antioxidant-rich foods can prevent calcium-fueled plaque buildup in blood vessels.
Garlic may prevent calcium from binding with other substances that form plaque. A study conducted at UCLA Medical Center involved 19 individuals who were given either a placebo or an aged garlic extract for a year. The group that received the aged garlic extract had a significantly lower increase in their calcium score compared to the placebo group. This suggests that garlic extract may inhibit the rate of coronary artery calcification, making it a potentially useful preventative tool for those at high risk of cardiovascular problems. However, more large-scale studies are needed to confirm these results. Additionally, garlic has been found to have heart benefits beyond preventing plaque formation. It can help improve blood flow by making improvements in blood pressure and increasing the production of nitric oxide. Garlic’s antioxidant properties are also helpful in protecting arteries. While garlic may not be a cure-all for heart disease, it can certainly be a valuable addition to a heart-healthy lifestyle.
The article provides a glossary of terms related to heart disease, including arteriosclerosis, atherosclerosis, and hypercholesterolemia. It also highlights the benefits of garlic in fighting off infections due to its antimicrobial properties, thanks to the compound allicin. While garlic is known for its potential to combat heart disease, it can also prevent infections both inside and outside the body. The article reminds readers that the information presented is for informational purposes only and not intended to provide medical advice. Before undertaking any treatment, readers should consult with their physician or healthcare provider.
Raw garlic has been found to have antibacterial and antiviral properties in laboratory studies. It is effective against a range of bacteria, fungi, intestinal parasites, and yeast. However, cooking garlic destroys the allicin, so it is best to use raw garlic to prevent or fight infections. A study conducted by researchers at the University of Ottawa confirmed garlic’s infection-fighting capability. The researchers tested natural health products containing garlic and fresh garlic extracts for active compounds and antimicrobial activity. The products with the highest allicin content were the most successful at eradicating common bacteria, including those responsible for urinary tract infections, gonorrhea, and hospital infections. Garlic is also being investigated for its potential to combat antibiotic-resistant bacteria. A study at the University of California, Irvine found that garlic juice had significant activity against potential pathogens, including antibiotic-resistant strains of bacteria. Garlic extract has also been found to inhibit disease-causing bacteria in the mouth, which may be valuable in fighting gum disease that can impact the rest of the body.
Is it feasible that garlic can work in combination with prescription medications to decrease side effects or to improve the efficacy of the drugs? Studies have shown that this is possible.
In a lab study conducted by Rutgers University, garlic and two common antibiotics were tested against certain antibiotic-resistant strains of two types of bacteria. Garlic was found to significantly enhance the effectiveness of the two antibiotic medications in killing the bacteria.
In a research study in Mexico City supported by the National Institutes of Health of Mexico, aged garlic extract and various sulfur-containing compounds from garlic were combined with gentamicin, a potent antibiotic that can lead to kidney damage. When any of the garlic compounds was ingested with gentamicin, kidney damage was reduced. The researchers then investigated whether garlic weakened the effectiveness of gentamicin, but they discovered that garlic actually increased its effectiveness. This suggests that with the use of garlic, less gentamicin would be required and kidney damage could be minimized.
Research conducted on lab dishes and animals suggests that garlic is a strong defender against microbes, even against those that have developed resistance to common antibiotics. It also appears to enhance the efficacy of some traditional antibiotics. However, can it stand up to the test in humans?
Eating raw garlic may help fight the illness-causing bugs that run rampant inside our bodies. Garlic has long been used as a folk remedy, but now it is being scientifically tested for these purposes. So far, studies have shown that it is effective against a variety of bacteria.
For ages, herbalists have added garlic to soups and other foods and applied garlic compresses to people’s chests to alleviate colds and chest congestion. The Mayo Clinic has now stated that “preliminary reports suggest that garlic may reduce the severity of upper respiratory tract infection.” The current findings are classified as “unclear” since they have yet to be substantiated by numerous, well-designed human studies.
A research study published in Advances in Therapy in July/August 2001 investigated garlic’s ability to fight the common cold. One group of 146 volunteers took a garlic supplement for 12 weeks during the winter months, while the other group received a placebo. The garlic group had significantly fewer colds and their colds resolved more quickly than the placebo group.
Garlic may also help eliminate Giardia lamblia, a parasite that typically inhabits stream water and causes giardiasis, a small intestine infection. Hikers and campers are at risk for this infection whenever they drink untreated stream or lake water. Herbalists recommend a solution of one or more crushed garlic cloves stirred into one-third of a cup of water taken three times a day to eradicate Giardia. However, if you have giardiasis, it is important to consult your healthcare provider and obtain their approval before using garlic as part of your treatment.
Finally, the results of an investigation into whether fresh garlic extract would inhibit C. albicans, a fungus responsible for yeast infections, was reported in the January 2005 issue of Antimicrobial Agents and Chemotherapy.
The reason for yeast infections has been studied and it has been found that a raw garlic and water solution could help prevent wounds from getting infected. This solution was quite effective in the first hour of exposure to C. albicans, but its effectiveness gradually decreased over a 48-hour period. However, this decrease in effectiveness is also observed in traditional antifungal medications. The study suggests that garlic could be a natural alternative to these medications. The information is presented in a table with an accompanying image.
Looking for more information on garlic? Check out the following:
- Vegetable Recipes: Explore delicious recipes that feature garlic.
- Nutrition: Discover how garlic fits into your overall nutrition plans.
- Vegetable Gardens: Learn how to grow a bountiful harvest of vegetables.
- Gardening: Get answers to all your gardening questions.
This information is intended for informational purposes only. It is not meant to provide medical advice. Neither the Editors of Consumer Guide, Publications International, Ltd., the author, nor the publisher are responsible for any possible consequences from any treatment, procedure, exercise, dietary modification, action, or application of medication resulting from reading or following the information contained in this article. The publication of this information does not constitute the practice of medicine, and it should not replace the advice of your physician or other healthcare provider. Always consult with your healthcare provider before starting any treatment.
Garlic’s Benefits for Infections
External Uses
Garlic has numerous uses beyond the kitchen. Applying a solution of raw crushed garlic and water topically may prevent wounds from becoming infected. (To make the solution, mix one crushed garlic clove with one-third cup of clean water. Use the solution within three hours, as it loses potency over time.) A garlic solution used as a footbath several times a day is believed to improve athlete’s foot.
A study conducted at Bastyr University, a natural health sciences school and research center near Seattle, found that a garlic oil extract cured all warts it was applied to within two weeks. A water extract of garlic was much less effective. In the same study, the garlic oil extract was also useful in dissolving corns. Using garlic oil extract is more effective than the old folk remedy of taping or tying a slice of garlic to a wart. If the garlic slice is bigger than the wart or moves, it may blister the surrounding healthy skin (just as with products that contain acid used for removing warts).
Garlic’s phytochemical compounds are potent enough to cause chemical burns, so always apply externally with caution and avoid using on young children. One way to protect surrounding healthy skin is to smear petroleum jelly on it before applying the garlic.
Viruses are a relatively minor threat compared to cancer. On the next page, we will explore research into the use of garlic to prevent this dreaded disease.
| Garlic vs. the Common Cold: Fighting the Flu Herbalists recommend chewing garlic and holding it in your mouth for a while before swallowing it to obtain the best dose of bacteria-fighting allicin. This may be difficult for children or those who find garlic too spicy. As an alternative, mince a clove, let it sit for 10 to 15 minutes to allow the allicin to form, and then put it into empty gelatin capsules (which can be purchased in the herb section of a natural foods store). Taking three cloves a day when you have a cold may help you feel better. If raw garlic upsets your stomach, take the capsules with food containing a little canola oil or, even better, olive oil. Other folk remedies use a garlic poultice or plaster to combat colds and chest congestion. To make one, |
To make a garlic poultice, chop some garlic and wrap it in a clean cloth, thin washcloth, or paper towel. Pour very warm water over the wrapped garlic, and let it sit for a few seconds before lightly wringing it out. Place the poultice on the chest for a few minutes, then reheat and place it on the back over the lung area. Some herbalists also suggest placing it on the feet. It’s important to be cautious and avoid letting the garlic come into direct contact with the skin as it can result in a burn.
Garlic has been studied for potential cancer benefits, with some studies showing that eating garlic, particularly unprocessed garlic, might reduce the risk of stomach and colon cancers. The National Institutes of Health’s National Cancer Institute has reviewed 37 studies involving garlic and sulfur-containing compounds, with 28 of those studies suggesting that garlic has some anticancer activity, particularly towards prostate and stomach cancer. However, more studies are needed as the previous studies were observational.
This information is for informational purposes only and is not intended to provide medical advice. Neither the Editors of Consumer Guide (R), Publications International, Ltd., the author nor publisher take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication that results from reading or following the information contained in this information. It’s essential to seek the advice of a physician or health care provider before undertaking any course of treatment.
Garlic has been found to have potential anticancer benefits, with as little as two servings a week being enough to help protect against colon cancer. The sulfur-containing agents in garlic, including allicin, appear to protect colon cells from cancer-causing agents and reduce the production of cancer-causing compounds when meat is cooked with garlic. Garlic may also help prevent gastritis from turning into stomach cancer by decreasing H. pylori bacteria in the stomach. Several studies have associated garlic intake with lower death rates from stomach cancer, and regular garlic consumption over three to five years or longer has been linked to a reduction in laryngeal, gastric, colon, and endometrial cancers. However, garlic intake has not been shown to reduce breast cancer risk and the data on whether it helps prevent prostate cancer is less definitive. Topical application of garlic has been found to defend against skin cancer, but it is not recommended as a substitute for physician treatment for identified or suspect skin lesions. Overall, garlic has some amazing health benefits despite its strong odor.
Adding garlic to your meals and health routine can be beneficial without any guilt. If you want to learn more about garlic, you can explore vegetable recipes that incorporate it, discover how it fits into your nutritional plans, grow your own vegetable garden for a full harvest, and get answers to all your gardening questions. It’s important to note that this information is for informational purposes only and should not be used as medical advice. The author, publisher, and editors of Consumer Guide (R), Publications International, Ltd. do not take responsibility for any consequences that may result from reading or following the information provided. This information does not replace the advice of a healthcare professional, and readers should always seek medical advice before starting any treatment or making significant dietary modifications.
FAQ
1. What is garlic?
Garlic is a plant that belongs to the Allium family, which also includes onions, shallots, and leeks. It has a bulb that is composed of several cloves, each covered with a papery skin.
2. What are the health benefits of garlic?
Garlic has been shown to have several health benefits, including reducing blood pressure, improving cholesterol levels, and boosting the immune system. It also has antimicrobial properties, which can help fight off infections and illnesses.
3. How do you use garlic in cooking?
Garlic can be used in a variety of ways in cooking, including minced, sliced, or crushed. It can be added to sauces, marinades, soups, and stews for flavor. It can also be roasted or sautéed as a side dish.
4. How do you store garlic?
Garlic should be stored in a cool, dry place, such as a pantry or cellar. It can also be stored in the refrigerator, but it may sprout or become rubbery if not stored properly.
5. Can you eat too much garlic?
Eating too much garlic can cause digestive issues, such as bloating, gas, and diarrhea. It can also cause bad breath and body odor. However, consuming moderate amounts of garlic is generally considered safe and can provide health benefits.
6. What are some recipes that use garlic as a main ingredient?
Some recipes that use garlic as a main ingredient include garlic butter shrimp, garlic roasted potatoes, garlic chicken, and garlic bread. There are also many vegetarian and vegan recipes that use garlic as a flavor enhancer.
7. Can garlic be used as a natural remedy?
Garlic has been used as a natural remedy for centuries. It has been shown to have antibacterial and antiviral properties, and can help boost the immune system. It has also been used to treat respiratory issues, such as coughs and colds.
8. How do you peel garlic?
To peel garlic, place the clove on a cutting board and use the flat side of a knife to press down on the clove. This will loosen the skin, which can then be easily removed by pulling it away from the clove.
9. What are some common types of garlic?
Some common types of garlic include softneck garlic, hardneck garlic, elephant garlic, and black garlic. Softneck garlic is the most commonly available variety, while hardneck garlic is known for its hard stem and complex flavors.
Brody is a skilled craftsman and gardening expert. From renovating living spaces to cultivating lush gardens, Brody’s knowledge and passion shine through, inspiring readers to embark on their own home improvement and gardening journeys with confidence.
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