Lawn & Garden
Garlic has a devoted fan base that can’t imagine cooking without it. This article will cover everything from how to grow garlic, to selecting and serving it, to its medicinal history and uses.
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 When cooking with garlic, use the plumpest cloves and plant the others. See more pictures of garlic & garlic recipes. |
About Garlic
Garlic is a hardy perennial that is similar to onion but with segmented cloves. The flower head looks like a tissue paper dunce cap and is filled with small flowers and bulblets.
Common Name: Garlic
Scientific Name: Allium sativum
Hardiness: Very Hardy (will survive first frost)
The next section will explain how to grow garlic.
For more information on garlic, try:
- 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 kitchen staple, and it should be a staple in your vegetable garden too.
 Garlic plants can be grown from bulbs purchased in a grocery store. |
To grow garlic, it needs cool temperatures during the early growth period, but it can withstand heat in later stages. In the North, it’s best to plant garlic in the spring, while in the South, fall planting works well. Garlic is grown from cloves or bulblets, which should be planted with the plump side facing down. The cloves need full sun and well-draining soil with high organic matter. Plant cloves 4-6 weeks before the last frost date, 1-2 inches deep, and 4-6 inches apart. Keeping garlic slightly dry while the bulbs mature will improve the flavor, and the area should be cultivated. Harvest garlic by digging the entire plant when the tops start to dry, which takes about 90 days from planting. Use the plumpest cloves for cooking and plant the rest. Few varieties of garlic are available, but plants can be grown from cloves purchased at the grocery store.
To select garlic, it’s important to know that most varieties have a pungent odor and bite. Pink-skinned garlic is sweeter and lasts longer than white garlic, while elephant garlic is milder and can be used like a leek. Most types of garlic can be used interchangeably in recipes. For more information about garlic, check out vegetable recipes, vegetable gardens, and gardening.
If possible, select fresh garlic that is not wrapped in cellophane. This will allow you to inspect the quality of the garlic. Look for paper-white skin, which indicates freshness. When selecting a head of garlic, make sure it is firm to the touch and free of any damp or brown spots. Keep in mind that garlic powder will not have the same flavor as fresh garlic, as much of the flavor is lost during processing. Garlic salt should be avoided due to its high sodium content. Store garlic in a cool, dark, dry place and check it periodically to ensure it is still usable. If a few cloves have gone bad, remove them and be careful not to puncture the remaining cloves, as this will cause them to spoil faster. If garlic sprouts, it can still be used, but it may have a milder flavor. To prepare garlic, use a garlic press for a stronger flavor or mince it for a milder taste. For a buttery flavor, bake whole cloves. To neutralize the strong garlic odor on your breath, chew on fresh parsley, mint, or citrus peel. Cut or crush garlic and let it sit in the air for 10 minutes before using it to reap its healing benefits. Garlic has been used for its healing properties for thousands of years, dating back to ancient Egypt. It was believed to make people stronger and ward off evil spirits. The Egyptians were the first to farm garlic, and it helped power the building of the pyramids. It was even used as currency, with 15 pounds of garlic able to buy a healthy male slave.
The ancient Egyptians believed that garlic had sacred properties and used it to ward off evil spirits. They even buried garlic-shaped clay lumps with pharaohs, and bulbs of garlic were found in King Tut’s tomb. The Greeks and Romans also valued garlic for its supposed strength-enhancing abilities, with athletes and soldiers consuming it before competitions and battles. Garlic was also used medicinally, with Hippocrates prescribing it for various ailments in 400 B.C. Garlic’s reputation as a medicinal wonder continued into the Middle Ages, where it was used to treat the plague and other illnesses. Garlic was later introduced to various regions around the world by explorers and migrating peoples. Interestingly, in many historic cultures, garlic was used for medicinal purposes and not in cooking.
Traditionally, garlic bulbs were used in different ways for medicinal purposes. The juice was extracted and ingested for one purpose, while the bulb was ground into a paste for external treatment of other health issues. In the past, superstitious people believed that having garlic was enough to bring good luck and protect against evil, particularly against mysterious and frightening creatures like sorcerers and vampires. Garlic was believed to be one of the things that vampires had no power over. However, this is only true in European and American folklore, as garlic is not mentioned in vampire legends from other parts of the world.
During World War I, garlic played a significant role in medical treatment. The Russians used garlic to treat battle wounds and fight infection, while medics used moss soaked in garlic as an antiseptic to pack wounds. Although penicillin was discovered in 1928, the demand for it often exceeded the supply, so many people reverted to treatments they had used before, including garlic.
Today, garlic is still popular among herbalists who tout its benefits for a variety of health problems, from preventing colds and treating intestinal problems to reducing heart disease risk and lowering blood cholesterol. Scientists have identified several sulfur-containing compounds in garlic that have medicinal properties. When garlic is cut, crushed, or chewed, sulfurous substances are activated and come into contact with oxygen, forming compounds that have therapeutic properties. The most researched and potentially most medicinally powerful of these compounds are allicin and ajoene.
However, garlic’s history is not all positive. In certain times and places, people 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. Garlic was also banned in certain sacred places in ancient India, as it was believed to lure people away from spiritual endeavors. The British considered garlic rank, and even Shakespeare mentioned it with disdain in several of his plays.
Looking to learn more about garlic? Check out these resources:
– Vegetable Recipes: Discover tasty recipes featuring garlic.
– Nutrition: Learn about the nutritional value of garlic and how it fits into a healthy diet.
– Vegetable Gardens: Get tips for growing a bountiful harvest of vegetables, including garlic.
– Gardening: Find answers to your questions about gardening and growing your own vegetables.
Please note that this information is provided for informational purposes only and is not intended to offer medical advice. Neither the author nor publisher takes responsibility for any consequences that may result from using the information contained in this article. Always consult with your healthcare provider before making any changes to your diet or treatment plan.
How to Use Garlic for Medicinal Purposes
One clove of garlic per day is often recommended for its medicinal benefits. Garlic is packed with nutrients and phytochemicals that offer a range of health benefits. While garlic is generally safe for most adults, there are a few precautions to keep in mind. If you have an allergy to plants in the lily family or are taking blood thinners, you should speak with your healthcare provider before using garlic medicinally. Also, if you are anticipating surgery or dental procedures, it is best to avoid consuming garlic beforehand.
The Lowdown on Supplements
While fresh, naturally grown garlic is the best option, supplements can be helpful for those who struggle to incorporate enough garlic into their diet.
| Garlic for Ear Infections Garlic extract mixed with olive oil has been a traditional remedy for ear infections. Herbalists recommend warming the oil, adding a small amount of sliced garlic, letting it sit for a few minutes, and straining it thoroughly before putting a couple of drops into the infected ear. It’s important to ensure there are no garlic particles in the oil. Before applying the oil to the ear, test a few drops on the inside of your arm to make sure it’s not strong enough to cause a burn. It’s also important to consult with a healthcare provider before trying this remedy, especially if you have a history of ruptured eardrums. |
According to various research studies, the amount of allicin claimed on the label of garlic supplements is not always consistent when tested. This can be due to a variety of factors, including differences in the garlic used, growing conditions, fertilizer amounts and types, processing methods, and quality control during manufacturing. This poses a challenge when trying to evaluate the research on garlic, as it is unclear if the commercial garlic preparations actually contain what they claim to. It is also uncertain which compounds are present in the supplements and their quantities.
To make garlic supplements, garlic is sliced and dried at low temperatures to prevent the destruction of alliinase, which is the enzyme that converts alliin to allicin. The dried garlic is then pulverized into a powder and formed into tablets. To comply with the standards set by the US Pharmacopeia, the powder must contain at least 0.3 percent alliin.
However, manufacturers process and label their supplements differently, making it difficult for consumers to choose the right one. Some tablets contain no allicin, only alliin, which is converted to allicin. Other tablets contain both alliin and allicin, while some supplement labels may only feature an “allicin potential” or “allicin yield” statement. This refers to the amount of allicin that could be formed when alliin is converted, not the actual amount of allicin present.
Furthermore, as the alliinase enzyme is destroyed by the stomach’s acidic conditions, most supplements are “enteric coated” to prevent them from dissolving until they reach the small intestine. However, most tablets produce only a small amount of allicin under these harsh conditions, and they also take too long to dissolve. The better measurement is “allicin release,” which indicates how much allicin the supplement 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, it is best to look for the “standardization” statement on the label. This means that the product is supposed to have a certain amount of a specific ingredient. However, this is not always a guarantee, but products that carry the USP seal follow set methods to help ensure standardization.
While allicin is not the only active compound in garlic, other compounds are typically not standardized. Therefore, consumers may not know exactly what they are getting when purchasing a supplement. Dried garlic powder is considered to have effects similar to those of fresh, crushed garlic. Other types of supplements, such as oils from crushed garlic, aged garlic extract in alcohol, and steam-distilled oils seem to contain less allicin and perhaps less of other active compounds than the dried powder.
To ensure you are getting a quality garlic supplement, choose one that is standardized to contain at least 1.3 percent allicin. Pharmacy-grade garlic in the United States typically contains between 0.3 percent (powdered form) and 0.5 percent (fresh, dried form) allicin. Avoid enteric-coated or time-release tablets as they may not dissolve quickly enough in your digestive system to effectively utilize the allicin.
For more information on garlic, check out vegetable recipes featuring garlic, learn how garlic fits into your overall nutrition plans, grow a bountiful vegetable garden, and get answers to all of your gardening questions.
It is important to note that this information is only for informational purposes and is not intended to provide medical advice. Neither the author, publisher, nor Editors of Consumer Guide take responsibility for any consequences resulting from following the information contained here. The information presented here does not replace the advice of a physician or other healthcare provider, and readers should always seek professional advice before starting any treatment or medication.
When it comes to using garlic medicinally, there are recommended dosages from various scientific boards. The European Scientific Cooperative on Phytotherapy recommends 3 milligrams to 5 milligrams of allicin (3,000 micrograms to 5,000 micrograms) or one clove, or 0.5 gram to 1 gram of dried powder for the prevention of atherosclerosis. 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 another formulation that yields the equivalent of 2 milligrams to 5 milligrams (2,000 to 5,000 micrograms) of allicin per day.
Rather than relying on supplements, using fresh garlic in your cooking is a great way to enjoy its flavor and aroma while getting the most potent allicin. One clove of garlic typically weighs about 3 grams and contains 24 milligrams to 56 milligrams of alliin. When crushed, a standard clove produces 2.5 milligrams to 4.5 milligrams of allicin per gram of fresh weight, meaning one typical clove weighing 3 grams will yield 7.5 milligrams to 13.5 milligrams of allicin.
Studies on rats have shown that feeding them allicin while on a sugar-rich diet resulted in decreased blood pressure, insulin levels, and triglyceride levels. Additionally, a study published in the December 2003 issue of the American Journal of Hypertension found that rats fed allicin maintained or slightly decreased their weight while the control group gained weight. While more research is needed, these studies demonstrate the potential benefits of garlic.
The key takeaways from this article are that you should aim to consume around 5 milligrams of allicin daily and choose supplements that state the amount of “allicin release” rather than “allicin yield” or “allicin potential.” When reading supplement labels, note that the amount of allicin is often listed in micrograms (mcg) rather than milligrams (mg). A supplement that contains 5,000 micrograms of allicin has 5 milligrams of allicin, which meets the European Scientific Cooperative on Phytotherapy’s recommendation of 3 to 5 milligrams of allicin. A supplement may contain 500 milligrams of dried garlic bulb, which is equal to 0.5 gram. This falls into the low end of the World Health Organization’s recommendation for dried garlic powder. However, dried powder contains just a small amount of allicin, with other compounds making up the rest of the tablet. Garlic may help lower cholesterol, which is closely related to heart disease. When your body makes too much cholesterol, it can clog up the bloodstream, leading to problems at the pump. Garlic can help reduce the risk of heart disease, heart attacks, and stroke by preventing the arteries from becoming narrowed or clogged and losing their elasticity.
the risk of heart disease.
Arteries that are healthy resemble flexible tubes that are wide open and can contract and expand slightly as blood flows through them with each heartbeat. The body produces a sticky substance to cover any injury to the inner lining of these vital tubes, caused by high blood cholesterol and triglyceride levels, high blood pressure, tobacco smoke, diabetes, and aging. This process is similar to using spackle to patch a small hole in drywall. However, the sticky spackle produced by the body causes fatty substances, proteins, calcium, inflammatory cells, and other debris in the blood to stick to the vessel walls, forming plaque. As plaque accumulates on the inner walls of arteries, they become less elastic, which leaves them vulnerable to even more injury. The gradual buildup of plaque also slowly narrows the inner diameter of the artery, and blood flow is hampered. Additionally, the plaque can crack or bits of plaque can become dislodged, and the body responds by sending platelets to form a clot around the plaque, further narrowing the artery.
Too much cholesterol of the wrong kind leads to trouble, although some cholesterol is necessary for normal body processes. Dietary cholesterol is a fatty substance that is broken down by the body into cholesterol when consumed in food such as meat, eggs, and cheese. The body also makes cholesterol out of the solid fats in the diet. Genetics play a role in determining how much cholesterol the body produces, and if there is a family history of high blood cholesterol, the body may make large amounts of the substance regardless of eating and activity habits. Blood cholesterol is transported throughout the body via the bloodstream, and there are several types of blood cholesterol. The most significant are total cholesterol, LDL cholesterol, HDL cholesterol, and triglycerides. Cholesterol levels are just one of several risk factors, including family history and smoking, that add up to determine the risk of heart disease.
If you possess risk factors for heart disease, it may be necessary for you to strive for lower lipid levels than what is considered standard. It is important to consult with your healthcare provider.
LDL cholesterol, also known as low-density lipoprotein, is called “bad” cholesterol because it can stick to artery walls and form plaque, which can narrow arteries and make them inflexible. This can make it harder for the heart to pump blood, increasing blood pressure. HDL cholesterol, or high-density lipoprotein, is called “good” cholesterol because it helps eliminate excess blood cholesterol and prevent it from collecting in arteries. Triglycerides, another form of lipid, can also contribute to thickened artery walls. Garlic has been studied for its potential to lower cholesterol levels, but recent research suggests that it may only have short-term effects on LDL cholesterol and triglycerides, and does not affect HDL cholesterol. It’s important to consult with a healthcare provider before making any changes to your diet or exercise routine. This information is for educational purposes only and should not be considered medical advice.
The research showed that garlic had the greatest impact on lowering cholesterol within the first three months of therapy, but no further reductions were seen after six months. Although garlic can be a useful addition to a cholesterol-lowering diet, it cannot be solely relied upon to lower high blood cholesterol levels. Further research is required, especially as the type of garlic used in different studies was inconsistent. Some evidence suggests that garlic must be crushed or cut to release its health-promoting components. The effectiveness of garlic after several months is unknown, and other factors may have influenced the findings of these studies. Despite this, garlic has been given a grade of “B” for its ability to reduce blood cholesterol and LDL cholesterol over short periods of time by the Mayo Clinic. Garlic may not be a miracle cure for cholesterol, but it can have significant positive effects.
Taking supplements of dehydrated garlic powder in nonenteric-coated tablets (with a 1.3 percent alliin standardization) for 4 to 12 weeks may reduce total cholesterol by up to 20 mg/dL. The effects on cholesterol beyond 20 weeks are uncertain, but LDL may decrease by up to 10 mg/dL and triglycerides may decrease by up to 20 mg/dL. However, HDL cholesterol levels are not significantly affected. While well-designed studies of longer duration and including more people could provide stronger evidence of garlic’s cholesterol-reducing benefits, garlic is not a substitute for medications prescribed by a physician to lower blood cholesterol levels.
Doctors often suggest lifestyle changes to lower cholesterol levels before or alongside drug therapy, as drugs may have unpleasant or dangerous side effects. Garlic’s main drawback is its odor, which affects breath and perspiration. Although garlic should not replace prescribed medications, adding it more often to a cholesterol-lowering diet is an easy, inexpensive way to enhance the flavor of low-fat, low-sodium meals.
Different forms of garlic yield different results, and this presents a challenge in comparing studies of garlic’s effectiveness in humans. Fresh cloves of garlic that are chopped or chewed may have the highest amount of allicin, but they have not been well studied. Swallowing fresh cloves of garlic whole showed no therapeutic value in limited studies. Dehydrated garlic powder made into tablets or capsules often provided some therapeutic value, but their allicin content varies within and among brands. Enteric-coated garlic tablets prevent garlic odor on the breath, but some studies show that they do not dissolve soon enough to release their allicin content. Nonenteric-coated garlic tablets that are standardized to contain 1.3 percent allicin may be more effective than enteric-coated tablets, but they do cause garlic breath. Aged garlic extract has conflicting results in studies of health benefits, while garlic oil shows little therapeutic value in studies.
Looking for more information on garlic? Check out some of these resources:
- Vegetable Recipes: Discover delicious ways to incorporate garlic into your meals.
- Nutrition: Learn about the nutritional benefits of garlic and how it can fit into your overall diet plan.
- Vegetable Gardens: Get tips on growing a bountiful vegetable garden, including how to cultivate garlic.
- Gardening: Find answers to your gardening questions and learn more about all aspects of gardening.
The information provided here is for educational purposes only and is not intended to serve as medical advice. Neither the Editors of Consumer Guide (R), Publications International, Ltd., the author, nor the publisher assume any responsibility for any potential consequences resulting from the use of this information. This information does not constitute medical practice, and it is not a substitute for professional medical advice from a qualified healthcare provider. Before starting any treatment, readers should seek the advice of their healthcare provider.
Garlic’s Heart-Healthy Benefits
Thankfully, garlic contains a wealth of natural compounds that can benefit our health. In addition to allicin, garlic’s potent sulfur compound, it also contains powerful antioxidants that can help fight heart disease.
One of these antioxidants is selenium, a mineral that is an essential component of glutathione peroxidase, a potent antioxidant that the body produces to defend itself against oxidative damage. Garlic also contains vitamin C, which can reduce the damage caused by LDL cholesterol, and quercetin, a phytochemical that may have additional health benefits.
Garlic also contains trace amounts of manganese, a mineral that is necessary for the activation of an antioxidant enzyme called superoxide dismutase.
 In addition to its antioxidant powers, which keep the blood clean, garlic can also slightly reduce blood pressure. |
Oxidation is linked to oxygen, which is a necessary element in all aspects of our lives. However, why is oxidation so harmful? When rust accumulates on your car or garden tools, it eventually destroys the metal. This rust is an example of oxidation. Similarly, when your body breaks down glucose for energy, it produces free radicals that start to damage and oxidize cellular tissue. It’s as if your bloodstream and blood vessels are “rusting out.”
Antioxidants destroy free radicals, including environmental factors such as ultraviolet rays, air pollutants, cigarette smoke, rancid oils, and pesticides. The body always has a supply of antioxidants ready to neutralize free radicals. Unfortunately, sometimes the number of free radicals can exceed the body’s antioxidant stock, especially if we’re not consuming enough antioxidant nutrients.
When free radicals damage the cells that line your arteries, your body produces a sticky substance to repair the damage. However, this substance attracts cholesterol and debris that build up within the arteries, causing progressive plaque formation. The more plaque in your arteries, the more your health is in danger.
Moreover, free radicals can oxidize the cholesterol circulating through your arteries. This oxidized LDL damages the lining of the arteries, contributing significantly to the buildup of plaque and the narrowing and hardening of the arteries.
Antioxidants provide essential protection for your arteries, and garlic’s ability to stop the oxidation of cholesterol may be one of the many ways it protects heart health.
Your body needs calcium for building and maintaining strong bones and teeth. It also helps your muscles work properly, reduces your risk of colon cancer, and has many other functions. So, calcium is definitely a friend. However, you don’t want calcium to be involved in plaque formation. Avoiding calcium-rich foods won’t lower the risk of this harmful process. Your body determines how it uses calcium, and you can’t do much about it. If you avoid calcium-rich foods, your body will make up for the deficit by drawing calcium out of its “savings account” — your bones. This can leave you with weak bones that are more prone to breakage and eventually osteoporosis.
To preserve your bone bank of calcium, consume about 1,000 milligrams of calcium each day. Prevent calcium-fueled plaque buildup in your blood vessels not by avoiding calcium but by eating less saturated and trans fat and consuming more antioxidant-rich foods such as fruits, vegetables, and garlic.
Garlic may help prevent calcium from binding with substances that cause plaque buildup. A study conducted by the UCLA Medical Center found that a group of people who took an aged garlic extract containing S-allylcysteine, a sulfur-rich compound found in garlic, for a year had a lower increase in their calcium score compared to the placebo group. The results suggest that garlic may slow down the rate of coronary artery calcification. If larger studies confirm these findings, garlic could be an effective preventative tool for people at high risk of cardiovascular problems.
In addition, garlic may help improve blood flow and reduce blood pressure by causing capillary walls to open wider and reducing platelet stickiness. While the reductions in blood pressure are small, garlic may still be helpful in combination with lifestyle changes such as exercise. Garlic may also increase the production of nitric oxide, which helps blood vessels relax and allows blood to flow more freely. Research shows that sulfur-rich compounds in garlic help blood vessels relax and lower blood pressure.
Overall, garlic’s antioxidant properties may help protect arteries from plaque buildup and blockages. Garlic’s ability to increase nitric oxide and lower blood pressure makes it even more valuable in the fight against heart disease. However, it is important to note that this information is solely for informational purposes and should not be used as medical advice. It is important to consult a physician or healthcare provider before starting any treatment.
The article talks about how garlic can fight off viruses and its potential to combat heart disease. It also includes a guide to heart disease terms and definitions, such as arteriosclerosis and hypercholesterolemia. The article emphasizes that fresh, raw garlic is an effective killer of bacteria and viruses due to allicin. Additionally, the article provides resources for more information about garlic and its uses, such as recipes and nutrition plans. It is important to note that the information provided is for informational purposes only and should not be used as medical advice. Before undertaking any treatment, it is best to consult with a physician or other healthcare provider.
Laboratory experiments have confirmed that raw garlic has the ability to fight against bacteria and viruses. It has the potential to eliminate various types of gram-positive and gram-negative bacteria, fungi, yeast, and intestinal parasites, along with many common cold and flu viruses. However, cooking garlic can destroy its allicin content, which is responsible for its infection-fighting properties. Therefore, it is recommended to consume raw garlic to prevent or fight infections.
A study conducted by researchers at the University of Ottawa in April 2005 confirmed that garlic has antimicrobial properties. They tested 19 natural health products containing garlic and five fresh garlic extracts to determine their active compounds and antimicrobial activity. The substances were tested against three types of common bacteria, including E. faecalis, which causes urinary tract infections, N. gonorrhoeae, which causes gonorrhea, and S. aureus, which is responsible for many infections found in hospitals. The products containing the highest allicin content were the most effective in eradicating these bacteria.
Garlic is currently being researched to determine its effectiveness in fighting antibiotic-resistant bacteria. It may potentially be able to combat bacteria that current antibiotics cannot. A study conducted at the University of California, Irvine found that garlic juice was effective against a broad range of potential pathogens, including antibiotic-resistant strains of bacteria. Additionally, even in dilutions of up to 1:128 of the original juice, garlic juice still retained significant antimicrobial activity.
Garlic may also help maintain healthy gums, as concluded in a study published in the July 2005 issue of Archives of Oral Biology. Researchers found that garlic extract inhibits disease-causing bacteria in the mouth and may be valuable in fighting periodontitis, a serious gum disease that can lead to tooth loss. Oral health can impact the rest of the body, as bacteria from the mouth can enter the bloodstream through bleeding gums and cause damage to other parts of the body, such as the heart.
type of fungus that can cause infections in humans. The study found that fresh garlic extract was effective in inhibiting the growth of C. albicans. This suggests that garlic may have potential as a natural antifungal agent. However, further research is needed to determine the optimal dose and mode of administration for garlic in the treatment of fungal infections. In conclusion, while garlic has shown promising results in various studies, more research is needed to fully understand its potential benefits and limitations.
The reason behind yeast infections was explored and an extract was tested for its effectiveness against C. albicans. The results showed that the extract was highly effective in the first hour of exposure, but its efficacy decreased over the 48-hour period it was measured. Nonetheless, this decline in effectiveness is also observed in traditional antifungal medications. Additionally, a mixture of raw garlic and water has been found to prevent wound infections.
Looking for more information on garlic? Check out:
- Vegetable Recipes: Discover tasty recipes featuring garlic.
- Nutrition: Learn about the nutritional benefits of garlic.
- Vegetable Gardens: Grow your own vegetables and include garlic in your harvest.
- Gardening: Get answers to your gardening questions and learn about all things related to gardening.
This information is only for educational purposes and is not intended to provide medical advice. Neither Consumer Guide (R), Publications International, Ltd., the author nor publisher take responsibility for any consequences resulting from any treatment, procedure, exercise, dietary modification, action, or application of medication based on the information provided. This information is not intended to replace the advice of your healthcare provider. Before starting any treatment, consult your physician or other healthcare provider.
More on the Health Benefits of Garlic for Infections
Garlic has a variety of external uses as well. Applying a mixture of crushed garlic and clean water to a wound can prevent infection. A garlic footbath may also improve athlete’s foot. Studies have shown that a garlic oil extract is effective in treating warts and corns. However, it’s important to use garlic externally with caution, as its phytochemical compounds can cause chemical burns. Garlic should not be used on young children. It’s recommended that you apply petroleum jelly to the surrounding healthy skin before using garlic externally.
Garlic is also known to fight viruses, including the common cold. To get the best dose of bacteria-fighting allicin, herbalists recommend chewing garlic and holding it in your mouth for a while before swallowing. Alternatively, you can mince garlic, let it sit for 10-15 minutes to allow the allicin to form, and then put it into empty gelatin capsules. Taking three cloves of garlic a day with food can help alleviate cold symptoms. Garlic poultices have also been used as a folk remedy for colds and chest congestion.
To create a garlic poultice, take chopped garlic and wrap it in a clean cloth, thin washcloth, or paper towel. Pour warm water over the wrapped garlic and let it sit for a few seconds before wringing it out. Place the wrapped garlic on the chest for a few minutes, then reheat and place it on the back over the lung area for several minutes. Some herbalists suggest placing the poultice on the soles of the feet. It’s important to avoid direct contact between the garlic and the skin, as prolonged exposure can cause burns.
Garlic has been linked to potential cancer prevention. Eating garlic, especially unprocessed garlic, may reduce the risk of stomach and colon cancers. Studies conducted on garlic and sulfur-containing compounds suggest that garlic has some anticancer activity, particularly for prostate and stomach cancer. Further research is needed to confirm these findings.
This information is meant for informational purposes only and should not be taken as medical advice. It’s important to consult a healthcare provider before starting any medical treatment.
Garlic has been found to have potential anticancer benefits, and as little as two servings per week could help protect against colon cancer. Garlic contains antioxidants and sulfur-containing agents such as allicin, which can protect colon cells from cancer-causing agents. Additionally, garlic may help prevent gastritis from developing into cancer by decreasing H. pylori bacteria in the stomach. Studies in China, Italy, and Korea have shown that garlic intake is associated with lower death rates from stomach cancer, and regular garlic consumption may lower the risk of colon, laryngeal, gastric, and endometrial cancers. However, garlic intake does not seem to affect breast cancer risk, and more studies are needed to determine its effect on prostate and ovarian cancers. Topically applied garlic compounds have been found to shrink skin cancer tumors, but it is important to seek medical attention for suspected skin lesions. Despite its pungent odor, garlic has many health benefits.
If you want to incorporate garlic into your diet and health routine, you can do so without any guilt. To learn more about garlic, you can explore vegetable recipes that include garlic, discover how garlic fits into your nutrition plan, grow your own vegetables, or find answers to gardening questions. However, it’s important to note 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 the use of this information. It’s always best to consult with a healthcare professional before starting any new treatment or making any dietary changes.
FAQ
1. What is garlic?
Garlic is a vegetable that belongs to the Allium family. It is closely related to onions, shallots, and leeks. Garlic is known for its strong, pungent flavor and aroma. It is widely used in cooking and as a natural remedy for various health conditions.
2. Where does garlic come from?
Garlic is believed to have originated in Central Asia. It has been cultivated for thousands of years and was used by ancient civilizations such as the Egyptians, Greeks, and Romans. Today, garlic is grown in many parts of the world, including China, India, and the United States.
3. What are the health benefits of garlic?
Garlic has been used for centuries as a natural remedy for various health conditions. It is believed to have antibacterial, antifungal, and antiviral properties, as well as being a good source of vitamins and minerals. Some of the potential health benefits of garlic include reducing the risk of heart disease, lowering cholesterol levels, and boosting the immune system.
4. How do you store garlic?
Garlic should be stored in a cool, dry place away from sunlight. It can be stored in a pantry or cupboard, or in a mesh bag or basket. Once the garlic bulb has been broken into individual cloves, they should be used within a few days. Peeled garlic cloves can be stored in the refrigerator for up to a week.
5. How do you prepare garlic for cooking?
To prepare garlic for cooking, start by breaking the bulb into individual cloves. Remove the papery outer layer from each clove, and then use a knife to chop, mince, or crush the garlic. Garlic can also be roasted or grilled for a milder flavor.
6. What are some popular dishes that use garlic?
Garlic is a staple ingredient in many cuisines around the world. Some popular dishes that use garlic include garlic bread, pasta with garlic and olive oil, garlic mashed potatoes, and garlic shrimp. Garlic is also used in many soups, stews, and sauces.
7. Can garlic be used as a natural remedy for colds and flu?
Garlic is believed to have antiviral and antibacterial properties, and may help to boost the immune system. Some people use garlic as a natural remedy for colds and flu by eating raw garlic or taking garlic supplements. However, more research is needed to confirm the effectiveness of garlic as a natural remedy for these conditions.
8. How can you tell if garlic has gone bad?
Garlic that has gone bad may have a moldy or soft texture, or a strong, unpleasant odor. The garlic may also have begun to sprout, which can affect its flavor and texture. It is best to discard garlic that has gone bad, as it may be unsafe to eat.
9. Can you eat too much garlic?
While garlic is generally considered safe to eat in moderate amounts, consuming large amounts of raw garlic can cause digestive issues such as bloating, gas, and diarrhea. Garlic can also interact with certain medications, so it is important to talk to your doctor before consuming large amounts of garlic or taking garlic supplements.
10. How is garlic used in traditional medicine?
Garlic has been used in traditional medicine for centuries to treat various health conditions. It is believed to have antibacterial, antifungal, and antiviral properties, and may help to boost the immune system. Garlic has also been used to treat high blood pressure, diabetes, and respiratory infections.
11. Can garlic be used to repel insects?
Garlic is believed to have insect-repelling properties and may be used to repel mosquitoes, fleas, and other insects. Some people use garlic spray or garlic oil to repel insects from their homes and gardens. However, more research is needed to confirm the effectiveness of garlic as an insect repellent.
12. What is black garlic?
Black garlic is a type of garlic that has been fermented at high temperatures for several weeks. The fermentation process gives the garlic a sweet, mellow flavor and a soft, chewy texture. Black garlic is often used in Asian cuisine and is believed to have additional health benefits compared to regular garlic.
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