Lawn & Garden
Garlic is a vegetable that has a loyal fan base. Those who love garlic cannot imagine cooking without it. This article will cover growing garlic, choosing and serving garlic, the history of garlic, and the medicinal properties of garlic.
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 Use the plumpest garlic cloves for cooking and plant the rest. See more pictures of garlic & garlic recipes. |
About Garlic
Garlic is a robust perennial that looks similar to an onion, but its bulb is divided into cloves. The flower head resembles 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 guide you on how to grow garlic.
For more information about 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 staple ingredient in the kitchen for garlic lovers. Make it a staple in your home vegetable garden too.
 Garlic plants can be grown from bulbs purchased in a grocery store. |
During the early growth period, garlic requires cool temperatures, but it can tolerate heat during later stages. Spring planting is recommended in the North, while fall planting can yield good results in the South. Garlic is grown from cloves or bulblets that are planted with the plump side facing down. The cloves require full sun and well-draining soil that is rich in organic matter. Plant the cloves 1 to 2 inches deep and 4 to 6 inches apart, four to six weeks before the average date of the last frost. To improve flavor, keep garlic slightly dry, especially when the bulbs are near maturity. Cultivate the area regularly. To harvest garlic, dig the entire plant when the tops start to dry, which takes about 90 days from planting. Use the plumpest cloves for cooking and save the rest for planting. There are few varieties of garlic available, and plants can be grown from cloves purchased at the grocery store. In the next section, we will discuss selecting and preparing garlic. For more information about garlic, visit the Vegetable Recipes, Vegetable Gardens, and Gardening sections. When selecting garlic, it is important to know that most varieties have a pungent odor and taste. Pink-skinned garlic is sweeter and has a longer shelf life than white garlic. Elephant garlic, a large-clove variety, has a milder flavor and can be used like a leek. However, most varieties can be used interchangeably in recipes. The Roasted Garlic Hummus recipe features garlic.
If you have the option, choose loose garlic instead of packaged garlic. It’s easier to gauge the quality of what you’re purchasing when it’s not hidden behind plastic wrap. The appearance of the garlic can give you an indication of its freshness; opt for garlic with paper-white skin. When selecting a head of garlic, choose one that is firm to the touch and free of visible dampness or brown spots.
Garlic powder cannot replicate the flavor of fresh garlic as most of the flavor has been processed out. However, garlic powder may retain some active components. Garlic salt, on the other hand, contains large amounts of sodium, up to 900 milligrams per teaspoon, so it’s best to avoid using it.
To store garlic, keep it in a cool, dark, dry place. If you don’t use it regularly, check it occasionally to ensure it’s still usable. Garlic can last a few weeks or a few months, but if a clove has gone bad, remove it without nicking the remaining cloves; any skin punctures will accelerate the spoilage of the rest. If garlic begins to sprout, it’s still usable, but it may have a milder flavor, so simply remove the tough, green sprout.
When preparing and serving garlic, keep in mind that garlic squeezed through a press is ten times stronger in flavor than garlic minced with a knife. Use pressed garlic when you want a full flavor, minced when you want to reduce the intensity, and bake whole cloves for a buttery flavor. The longer garlic is cooked, the milder its flavor becomes. For a subtle touch of garlic in salads, rub the bottom of the salad bowl with a cut clove before adding greens. For a stronger flavor, add freshly crushed garlic to the salad.
To neutralize the strong odor of garlic on your breath, try chewing on fresh parsley, fresh mint, or citrus peel. This may not work for everyone, but it’s worth a try. To fully benefit from garlic’s healing compounds, cut or crush garlic and let it sit in the air for about 10 minutes before using it. Crushed garlic needs time to react with oxygen to form the beneficial substances.
To learn more about garlic’s numerous health benefits, keep reading. For additional information about garlic, check out recipes featuring garlic and other vegetables, learn how to grow your own vegetable garden, or get answers to your gardening questions.
The History of Garlic’s Healing Properties
Garlic, one of the oldest cultivated plants in the world, has been grown for over 5,000 years. Throughout history, cultures have used garlic for physical and spiritual health. Some believed that garlic made them stronger and warded off evil spirits. Though the beliefs surrounding garlic have changed, its use as a healing agent has continued to this day.
The ancient Egyptians were likely the first to farm garlic, and the bulbs were instrumental in building the great pyramids. Hard-working slaves received a daily ration of garlic to improve their strength and prevent illness. In fact, a mere 15 pounds of garlic could buy a healthy male slave to assist with pyramid building. It seems appropriate that garlic, with its many healing and culinary properties, played a role in the construction of one of the world’s most famous landmarks.
The ancient Egyptians regarded garlic as sacred and believed that it had the power to keep evil spirits away. They even buried garlic-shaped lumps of clay with dead pharaohs, and archaeologists discovered preserved bulbs of garlic scattered around King Tut’s tomb millennia after his burial. The Egyptians believed so strongly in garlic’s ability to ward off evil spirits that they would chew it before making a journey at night. Garlic made them burp and gave them foul-smelling breath, creating an odor so strong that evil spirits could not penetrate it. Ancient Greeks and Romans also loved garlic and used it for various purposes. Greek athletes and soldiers ate garlic before entering the arena or battlefield, believing that it had strength-enhancing properties. Roman soldiers ate garlic for inspiration and courage, and Greek midwives hung garlic cloves in birthing rooms to repel evil spirits. Hippocrates, the ancient Greek known as the “father of medicine,” prescribed garlic for a variety of ailments around 400 B.C. Garlic was used to treat wounds, fight infection, cure leprosy, and ease digestive disorders. Garlic’s reputation as a medicinal wonder continued into the Middle Ages. It was used in attempts to prevent the plague and to treat leprosy and a long list of other ailments. Garlic was introduced to various regions around the world by explorers and migrating peoples, and the Spanish, Portuguese, and French introduced it to the Americas. In many historic cultures, garlic was used medicinally but not in cooking.
In the past, garlic bulbs were used for medicinal purposes in a variety of ways. The juice of the bulb was extracted and taken internally, while the bulb was ground into a paste for external treatment of health problems. Garlic was also believed to bring good luck and protect against evil, especially against mysterious and frightening entities like sorcerers and vampires. Legends claim that garlic was one of the things over which vampires had no power, but this is only true in European and American folklore. Garlic was not mentioned as a defensive tool against vampires in legends from other parts of the world.
During World War I, garlic was used by the Russians on the front lines to treat battle wounds and fight infection. Medics even used moss soaked in garlic as an antiseptic to pack wounds. In the early 20th century, even though penicillin was discovered, garlic was still used to treat health problems, including preventing colds and treating intestinal problems, lowering blood cholesterol, and reducing heart disease risk. Garlic has been found to contain sulfur-containing compounds that have important medicinal properties.
Today, garlic’s popularity is due in part to scientific research that has identified numerous sulfurous substances that have therapeutic properties, including allicin and ajoene. Despite its usefulness, garlic has had a mixed history. In certain times and places, people despised garlic. King Alphonso of Castile ordered people to stay away from him if they had eaten garlic within the past month, and garlic was banned in certain sacred places in ancient India. The British considered garlic rank, and even Shakespeare mentioned it with disdain in several of his plays.
If you want to learn more about garlic, there are a few resources you can try. Vegetable Recipes provides tasty recipes that showcase garlic, while Nutrition explains how garlic can fit into your overall diet plan. Vegetable Gardens is a great resource if you’re interested in growing your own produce, and Gardening can help answer any questions you may have about gardening in general. It’s important to note that this information is for informational purposes only and should not be taken as medical advice. The publication of this information does not constitute the practice of medicine, and you should always seek the advice of a healthcare provider before starting any new treatment or course of medication.
Garlic is often recommended for its medicinal properties. It contains a variety of nutrients, including phytochemicals, which are naturally occurring chemicals found in plants. While garlic is generally safe for most adults, there are a few things to keep in mind. If you are allergic to plants in the lily family, such as onions or chives, you should avoid garlic. Additionally, people who are anticipating surgery or have bleeding disorders, as well as pregnant women, should avoid taking large amounts of garlic due to its blood-thinning properties. If you have any questions or concerns about using garlic, it’s best to talk to your healthcare provider. And as a side note, if you’re having dental procedures, it’s best to avoid eating garlic beforehand to avoid any potential issues.
The Truth About Supplements
While fresh, naturally grown raw garlic is the best way to consume garlic, supplements are an option for those who cannot consume enough of it through their diet.
| Natural Remedy for Ear Infections Using Garlic Garlic extract mixed with olive oil is a traditional remedy for ear infections. Herbalists recommend warming the oil and adding sliced garlic, allowing it to sit for a few minutes, and straining it before placing a few drops in the infected ear. There should be no garlic particles in the oil. Before using it, place a few drops on your arm and wait for a few minutes to ensure that it does not burn your skin. If it passes the test, apply a few drops in the ear. Prepare a fresh batch for each use. It is important to consult a healthcare provider before attempting this home remedy, especially if there is a history of ruptured eardrums. |
As mentioned by several research studies, not all garlic supplements have a consistent amount of allicin as stated on their label during testing. This can be due to various factors such as differences in the garlic itself, growing conditions, fertilizer amounts and types, processing methods, and quality control during manufacturing. This poses a problem in evaluating research on garlic as it is uncertain whether commercial garlic preparations contain what they claim to have and which compounds are present and in what quantity in the supplement.
Supplements are typically made by slicing garlic, drying it at low temperatures to prevent the destruction of alliinase, pulverizing it into a powder, and forming it into tablets. To meet the U.S. Pharmacopeia standards, the powder must contain at least 0.3 percent alliin. However, manufacturers process and label their supplements differently, making it confusing to shop for garlic supplements. Some tablets do not contain any allicin but alliin, which is later converted to allicin. Other tablets contain both alliin and allicin, while some supplement labels may have an “allicin potential” or “allicin yield” statement, which refers to the amount of allicin that could be formed when alliin is converted, not how much allicin is actually formed.
Moreover, because the enzyme alliinase is destroyed in the stomach’s strong acidic conditions, most supplements are enteric coated to prevent their dissolution until they reach the small intestine. However, most tablets produce only a small amount of allicin under such conditions, and the tablets often take too long to dissolve. The better measurement is “allicin release,” which discloses 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, one should look for the “standardization” statement on the label, but even this does not guarantee the product’s quality. Standardization means that the product should contain a specific amount of a particular ingredient. However, this is not always the case, except for products that carry the USP seal. Allicin is not the only active compound in garlic, and other compounds are often not standardized, making it difficult to know precisely what one is getting when purchasing a supplement.
Dried garlic powder is considered to have effects similar to fresh, crushed garlic and is the best type of supplement. Other supplements, such as oils from crushed garlic, aged garlic extract in alcohol, and steam-distilled oils, contain less allicin and perhaps fewer 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% allicin. In the US, pharmacy-grade garlic contains 0.3% (powdered form) to 0.5% (fresh, dried form) allicin. Avoid enteric-coated or time-release tablets as they may not dissolve quickly enough to make use of the allicin in your digestive tract. If you want more information about garlic, check out the vegetable recipes, nutrition, vegetable gardens, and gardening sections. Keep in mind that this information is for informational purposes only and is not intended to provide medical advice. Before starting any treatment, consult with your physician or healthcare provider.
When it comes to using garlic medicinally, scientific boards have several recommendations for dosage. The Mayo Clinic recommends 3-5 milligrams allicin (3,000-5,000 micrograms allicin) or one clove, or 0.5-1 gram of dried powder for the prevention of atherosclerosis. The World Health Organization recommends 2-5 grams of fresh garlic, 0.4-1.2 grams of dried garlic powder, 2-5 milligrams of garlic oil, 300-1000 milligrams of garlic extract, or another formulation that yields 2-5 milligrams (2,000-5,000 micrograms) of allicin daily. Instead of relying on supplements, consider adding fresh garlic to your meals for the most potent allicin. One clove of garlic typically weighs 3 grams and produces 7.5-13.5 milligrams of allicin when crushed.
Studies on rats suggest that feeding them allicin while on a sugar-rich diet can decrease blood pressure, insulin levels, and triglyceride levels, as well as potentially help control weight. However, more research is needed.
To reap the cholesterol-lowering benefits of garlic, aim for a daily intake of about 5 milligrams of allicin. When choosing supplements, look for ones that state the amount of “allicin release” rather than “allicin yield” or “allicin potential.” Keep in mind that the amount of allicin is often listed in micrograms (mcg) rather than milligrams (mg), so a supplement with 5,000 micrograms of allicin contains 5 milligrams of allicin, meeting the European Scientific Cooperative on Phytotherapy’s recommendation of 3-5 milligrams. However, supplements with 500 milligrams of dried garlic bulb, equal to 0.5 gram, only contain a small amount of allicin and may fall short of the World Health Organization’s recommendation for dried garlic powder. But why should you bother with garlic? One of its benefits is its potential to lower cholesterol, reducing the risk of heart disease, heart attacks, and stroke. To understand how garlic works, it’s important to know how heart disease affects the body. When arteries that deliver oxygen- and nutrient-rich blood to the heart become narrowed or clogged with cholesterol, blood flow diminishes or may be cut off completely, starving the heart of oxygen and causing heart cells to die. Garlic’s cholesterol-lowering properties make it a valuable addition to any diet. This information is for informational purposes only and is not intended to provide medical advice. Always consult with your physician or other healthcare provider before starting any treatment or making any dietary changes.
the overall risk of heart disease.
Arteries that are healthy are like flexible tubes that can expand and contract as blood flows through them. However, damage to the inner lining of these tubes caused by factors such as high blood pressure, high cholesterol and triglyceride levels, tobacco smoke, diabetes, and aging can lead to the production of a sticky substance that covers the wound, causing the accumulation of fatty substances, proteins, calcium, inflammatory cells, and other debris that form plaque on the vessel walls. As the plaque accumulates, the arteries become less elastic, narrowing the inner diameter of the artery and hampering blood flow. Moreover, the plaque can crack or dislodge, causing platelets to form a clot around the plaque, further narrowing the artery and leading to heart attacks or strokes.
While some cholesterol is necessary for the body’s normal processes, too much of the wrong kind can lead to heart disease. The body breaks down dietary cholesterol found in food such as meat, eggs, and cheese, and turns some of it back into cholesterol. Genetics also play a role in the amount of cholesterol the body produces, and high blood cholesterol can be a risk factor for heart disease. The most significant types of blood cholesterol are total cholesterol, LDL cholesterol, HDL cholesterol, and triglycerides.
If you possess certain risk factors, it may be necessary to target lipid levels below the standard measurements presented here in order to reduce your likelihood of developing heart disease. It is recommended that you consult with your healthcare provider to determine the appropriate course of action.
LDL cholesterol, also known as low-density lipoprotein, is often referred to as “bad” cholesterol because it can stick to the walls of arteries and create plaque buildup. This can cause the arteries to narrow and become inflexible, making it harder for blood to flow and increasing blood pressure. HDL cholesterol, or high-density lipoprotein, is known as “good” cholesterol because it helps remove excess cholesterol from the body and reduce the risk of heart attacks and strokes. Triglycerides, another type of lipid, can also contribute to artery wall thickening if there are too many in the blood. Although garlic has been touted as a cholesterol-lowering supplement, recent studies have shown mixed results. While garlic may be able to lower LDL cholesterol and triglycerides in the short term, it does not appear to have a significant effect on HDL cholesterol levels. It’s important to seek advice from a healthcare provider before starting any treatment or dietary modification.
According to research, garlic has the most significant effect on lowering cholesterol in the first one to three months of garlic therapy. However, after six months, no further reduction in lipids occurred. Although garlic can be a helpful addition to a cholesterol-lowering diet, it cannot be relied on as the sole solution to high blood cholesterol levels. Further research is needed, including longer-term studies and consideration of the type of garlic used. Some evidence suggests that garlic must be cut or crushed to activate its health-promoting properties, but the products tested in various studies were inconsistent. Garlic may not be a miracle cure for cholesterol, but it does have a healing role to play. The Mayo Clinic reported that garlic has good scientific evidence to support its use for small reductions in blood cholesterol and LDL cholesterol over short periods of time. Garlic may not be a magic bullet against cholesterol, but it can have significant positive effects.
Supplements that contain dehydrated garlic powder (standardized to 1.3 percent alliin) in nonenteric-coated tablets may lower total cholesterol by up to 20 mg/dL within 4 to 12 weeks. The effects are not clear beyond 20 weeks. LDL may decrease by up to 10 mg/dL, while triglycerides may decrease by up to 20 mg/dL. However, HDL cholesterol levels are not significantly affected. According to Mayo’s report, well-designed studies of longer duration and including more people may provide stronger evidence of garlic’s cholesterol-reducing benefits. Nevertheless, garlic is not likely to replace medications prescribed by a physician to lower blood cholesterol levels.
On the other hand, doctors often suggest lifestyle changes to lower cholesterol levels before or even along with drug therapy. Postponing or minimizing drug therapy with lifestyle changes can reduce the risks of drug therapy’s side effects. Garlic’s main disadvantage is the odor it gives your breath and perspiration. Although garlic should never replace prescribed medications, including it more often in a cholesterol-lowering diet is easy, inexpensive, and enhances the flavor of your meals, particularly those that are low in fat and sodium.
Different forms of garlic yield various results. One of the challenges in comparing studies of garlic’s effectiveness in humans is that there are many different forms of garlic available, and one may contain more of an active ingredient than another. Fresh cloves of garlic that are chopped or chewed may impart the highest amount of allicin, but they have not been well studied yet. Fresh cloves of garlic that are swallowed whole showed no therapeutic value in a limited number of studies that have been done. Dehydrated garlic powder that is made into tablets or capsules often provided some therapeutic value, but the allicin content of these products varies within and among brands. Enteric-coated garlic tablets are treated so they do not dissolve until they reach your intestines, rather than your stomach. Some studies show that enteric-coated tablets do not dissolve soon enough to release the allicin they contain. This type of tablet usually prevents garlic odor on the breath. Nonenteric-coated garlic tablets that are effective in studies were standardized to contain 1.3 percent allicin (more about the content of garlic supplements later). These may be more effective than the enteric-coated tablets, but they do cause garlic breath. The active compound in aged garlic extract is ajoene, among others. There have been conflicting results in studies of health benefits. Garlic oil shows little therapeutic value in studies.
Looking for more information on garlic? Check out these resources:
- Vegetable Recipes: Discover tasty recipes featuring garlic.
- Nutrition: Learn about the role garlic plays in your overall nutrition plan.
- Vegetable Gardens: Grow a bountiful vegetable garden this year.
- Gardening: Find answers to your gardening questions.
This information is provided for informational purposes only and is not intended to offer medical advice. Consumer Guide (R), Publications International, Ltd., the author, and publisher do not take responsibility for any outcomes resulting from the use of this information. This information is not intended to replace the advice of your physician or healthcare provider. Before beginning any treatment, consult with your healthcare provider.
Garlic’s Heart Benefits
Garlic is a natural powerhouse that contains a range of beneficial compounds, including allicin and antioxidants. These compounds are important in fighting heart disease.
Garlic’s antioxidants, including vitamin C, selenium, and quercetin, help prevent oxidation, a harmful process in the body. Selenium is a component of glutathione peroxidase, a powerful antioxidant that works with vitamin E to create a superantioxidant defense system.
Garlic also contains trace amounts of manganese, which is a key component of the antioxidant enzyme superoxide dismutase. Additionally, garlic can slightly lower blood pressure and keep the blood clean, thanks to its antioxidant properties.
Oxidation, which involves oxygen, is a crucial element in our lives. However, it can also be dangerous. For example, when rust forms on metal objects like cars and garden tools, it can eventually destroy them. This type of rust is an example of oxidation.
Similarly, when the body breaks down glucose for energy, it produces free radicals that can damage cellular tissue through oxidation. This process is comparable to the rusting of bloodstream and blood vessels.
Antioxidants play an essential role in destroying free radicals, including those that result from environmental factors like air pollutants, cigarette smoke, and pesticides. The body maintains a constant supply of antioxidants to neutralize free radicals. However, if the number of free radicals exceeds the body’s antioxidant supply, the cells can become overwhelmed, particularly if the individual is not consuming enough antioxidant nutrients.
When free radicals damage the cells lining the arteries, the body produces a sticky substance to repair the damage. However, this substance can attract cholesterol and debris, leading to plaque formation within the arteries. The more plaque accumulates, the greater the risk to one’s health.
Furthermore, free radicals can oxidize cholesterol circulating through the arteries, causing damage to the artery lining and contributing significantly to plaque buildup and narrowing. Antioxidants can help protect the arteries from such damage. Garlic, in particular, may be helpful in preventing cholesterol oxidation and protecting heart health.
Calcium is crucial for maintaining strong bones and teeth, helping muscles function, and reducing the risk of colon cancer. However, calcium can also contribute to plaque formation. Cutting back on calcium consumption is not the solution, as the body requires a certain amount of calcium. Avoiding calcium-rich foods may result in the body drawing calcium from the bones, leaving them weak and more prone to fracture and osteoporosis. Consuming around 1,000 milligrams of calcium per day and eating fewer saturated and trans fats while increasing antioxidant-rich foods like fruits, vegetables, and garlic can help prevent calcium-fueled plaque buildup in the blood vessels.
Garlic can help prevent the binding of calcium with other substances that form plaque, according to a study conducted at the UCLA Medical Center. The study involved 19 people who were given either a placebo or an aged garlic extract containing S-allylcysteine, a sulfur-rich compound found in garlic, for a year. Results showed that the group that received the garlic extract had a significantly lower increase in calcium score (7.5%) compared to the placebo group (22.2%). This suggests that garlic extract may help inhibit coronary artery calcification. If larger studies confirm these findings, garlic may be a useful tool for preventing cardiovascular problems in high-risk patients.
Garlic may also help improve blood pressure by increasing blood flow to capillaries and reducing the stickiness of blood platelets. Garlic may also increase the production of nitric oxide, which helps relax blood vessels and improve blood flow. Some sulfur-rich compounds in garlic help the blood vessels relax and enlarge, resulting in lower blood pressure and improved blood flow. Garlic’s antioxidant ability also helps protect arteries from plaque formation and blockages.
Disclaimer: The information provided in this article is for informational purposes only and should not be considered medical advice. The publication of this information does not constitute the practice of medicine, and readers should seek the advice of their physician or other healthcare provider before undertaking any course of treatment.
The article discusses the various terms related to heart disease and provides a glossary of these terms for the reader’s reference. It explains the importance of antioxidants in inhibiting oxidation, which causes cell damage, and the role of minerals like selenium and manganese in building potent antioxidant defense mechanisms. It also defines arteriosclerosis, atherosclerosis, fibrinolysis, hypercholesterolemia, hyperlipidemia, lipids, nitric oxide, and oxidation. The article cautions that the information is not intended to provide medical advice and recommends seeking a physician’s advice before undertaking any course of treatment. Furthermore, the article highlights the antimicrobial properties of garlic and its effectiveness in preventing infection inside or outside the body. The article credits allicin for garlic’s potential to combat heart disease and kill bacteria and viruses.
Studies conducted in laboratories have confirmed that raw garlic possesses properties that are both antibacterial and antiviral. Garlic has been found to be effective against a wide range of bacteria, including gram-positive and gram-negative bacteria, fungus, intestinal parasites, and yeast. However, cooking garlic destroys the allicin, so it is essential to use raw garlic to prevent or fight infections.
A study conducted by researchers at the University of Ottawa that was published in the April 2005 issue of Phytotherapy Research confirmed garlic’s infection-fighting capabilities. They tested the effectiveness of 19 natural health products that contain garlic and five fresh garlic extracts for active compounds and antimicrobial activity. The products that contained the highest allicin content were the most successful at eradicating three types of common bacteria: E. faecalis, which causes urinary tract infections; N. gonorrhoeae, which causes the sexually transmitted disease gonorrhea; and S. aureus, which is responsible for many types of infections that are common in hospitals.
Garlic is now being investigated to determine whether it can help combat microbes that are resistant to antibiotics. Garlic has shown significant activity against several antibiotic-resistant strains of bacteria in a study conducted at the University of California, Irvine. Even in dilutions ranging up to 1:128 of the original juice, garlic juice still retained significant antimicrobial activity.
Garlic may also help keep gums healthy, as concluded by researchers in a study published in the July 2005 issue of Archives of Oral Biology. Garlic extract was found to inhibit disease-causing bacteria in the mouth and may be valuable in fighting periodontitis, a serious gum disease. Poor oral health can impact the rest of the body, as disease-causing bacteria in the mouth can enter the bloodstream via bleeding gums, travel to the heart valve, and damage it.
type of yeast that can cause infections in humans. The study found that fresh garlic extract was able to inhibit the growth of C. albicans, suggesting that garlic may be a useful natural remedy for yeast infections.
Overall, research suggests that garlic may have the ability to enhance the effectiveness of prescription medications, reduce side effects, and fight against various bacteria and parasites. While more research is needed to fully understand the potential benefits of garlic, it’s clear that this plant has been used for centuries as a natural remedy and may have some promising health benefits.
The reason for yeast infections was investigated by testing an extract on C. albicans. The extract proved to be highly efficient in the first hour of exposure, but its effectiveness decreased over the 48-hour period of testing. This is a common occurrence with traditional antifungal medications as well. Additionally, a mixture of raw garlic and water was found to be a potential solution for preventing infections in wounds.
Looking for more information on garlic? Check out:
- Vegetable Recipes: Discover tasty recipes featuring garlic.
- Nutrition: Learn how garlic adds to your overall nutrition plan.
- Vegetable Gardens: Grow a bountiful harvest of vegetables this year.
- Gardening: Get answers to your questions about all things garden-related.
This information is provided solely for informational purposes and is NOT intended to offer medical advice. Neither Consumer Guide (R), Publications International, Ltd., the author, nor the publisher assume responsibility for any possible consequences resulting from any treatment, procedure, exercise, dietary modification, action, or application of medication that may result from reading or following the information contained herein. The publication of this information does not constitute medical practice, and it does not replace the advice of your physician or other healthcare provider. Before beginning any treatment, you should seek the advice of your physician or other healthcare provider.
Learn More About Garlic’s Benefits for Infections
External Treatments
Garlic also has many external uses. Applying a solution of crushed raw garlic and clean water to a wound may prevent infection. (Mix one clove of garlic with one-third cup of water and use within three hours, as the solution loses potency over time.) A garlic solution used as a footbath several times a day is said to improve athlete’s foot.
A study at Bastyr University, a natural health sciences school and research center near Seattle, showed that a garlic oil extract cured all warts it was applied to within two weeks. A water extract of garlic was much less effective. The garlic oil extract also worked well for dissolving corns.
Garlic oil extract is better than the old folk remedy of taping a slice of garlic to a wart. The slice of garlic can blister the surrounding healthy skin if it’s too big or moves, just like wart-removing products containing acid.
Garlic’s phytochemical compounds are strong enough to cause chemical burns, so always use caution when applying externally and do not use on young children. You can protect the surrounding healthy skin by applying petroleum jelly before using garlic.
While viruses are small, they are nothing compared to cancer. The next page discusses research on using garlic to prevent this deadly disease.
| Flu Fighter: Garlic vs. the Common ColdHerbalists recommend chewing garlic and holding it in your mouth before swallowing to get 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 and let it sit for 10 to 15 minutes so the allicin can form, then put it into empty gelatin capsules (purchased in natural food stores).
Taking three cloves a day when you have a cold may help you feel better. If raw garlic bothers your stomach, take the capsules with food that contains a little canola or olive oil. Other folk remedies for colds and chest congestion include garlic poultices and plasters. To make one, To use garlic as a poultice, chop it and wrap it in a clean cloth or paper towel. Pour warm water over it, wring it out, and place it on the chest or back for several minutes. Be cautious not to let the garlic touch the skin directly, as it can cause burns. Some herbalists also recommend using the poultice on the soles of the feet. Garlic has potential cancer-fighting benefits, according to studies conducted on cancer cells in laboratories, animals, and people. Eating garlic, especially unprocessed garlic, may reduce the risk of stomach and colon cancers. While more studies are necessary, some studies have shown that garlic has anticancer activity, particularly toward prostate and stomach cancer. Two servings of garlic per week may even help prevent colon cancer. This information is for informational purposes only and is not intended to provide medical advice. Always consult with a healthcare provider before undertaking any course of treatment. Garlic has been found to have anticancer properties, with as little as two servings per week potentially helping to protect against colon cancer. This is due to factors such as antioxidants and sulfur-containing agents, including allicin, which protect cells from damage that can lead to cancer. Garlic may also help prevent gastritis from evolving into cancer by decreasing H. pylori bacteria in the stomach. Studies have shown a possible link between garlic intake and a lower risk of stomach, colon, laryngeal, and endometrial cancers, but not breast cancer. Topically applied garlic compounds have also been shown to defend against skin cancer, but it is important to follow a physician’s treatment guidelines for any suspicious skin lesions. Eating substantial amounts of garlic for three to five years or longer may determine its ability to decrease cancer risk. If you want to enjoy the benefits of garlic, feel free to incorporate it into your cooking and health routine. For more information on garlic, check out Vegetable Recipes for delicious ways to enjoy it, Nutrition for guidance on how it fits into your overall diet, Vegetable Gardens for tips on growing your own, and Gardening for advice on all things garden-related. However, keep in mind that this information is only for educational purposes and is not intended to provide medical advice. Neither the editors of Consumer Guide nor the author or publisher take responsibility for any outcomes that may result from following the information presented. It is not a substitute for the advice of a healthcare professional, so before starting any treatment, readers should consult with their physician or other healthcare provider. FAQ1. What is garlic? Garlic is a plant that belongs to the onion family. It is known for its strong aroma and flavor, and is often used as a seasoning in cooking. 2. Where is garlic grown? Garlic is grown in many parts of the world, including China, India, Spain, and the United States. It is a popular crop in areas with mild winters and long growing seasons. 3. 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 may also have anti-inflammatory and anti-cancer properties. 4. How do you store garlic? Garlic should be stored in a cool, dry place. It can be kept on the countertop or in a pantry, but should not be stored in the refrigerator. Whole bulbs can last for several months, while individual cloves should be used within a week or two. 5. How do you prepare garlic for cooking? To prepare garlic for cooking, first remove the papery outer layers of the bulb. Then, separate the cloves and remove the skin. Garlic can be minced, chopped, or sliced, depending on the recipe. 6. What dishes can you make with garlic? Garlic is a versatile ingredient and can be used in a wide variety of dishes. Some popular recipes include garlic bread, garlic shrimp, and garlic mashed potatoes. 7. Can you eat garlic raw? Yes, garlic can be eaten raw. It has a strong flavor and aroma, but can be added to salads, dips, and other dishes for a flavorful kick. 8. How much garlic should you eat? There is no set amount of garlic that you should eat, but studies have shown that consuming one to two cloves per day may have health benefits. 9. What are the different types of garlic? There are several different types of garlic, including softneck garlic and hardneck garlic. Softneck garlic is more commonly found in grocery stores, while hardneck garlic is often grown by home gardeners. 10. Can you grow garlic at home? Yes, garlic can be grown at home in a garden or container. It requires well-draining soil and plenty of sunlight. Garlic can be planted in the fall and harvested in the summer. 11. Are there any side effects of eating garlic? Some people may experience digestive issues or bad breath after eating garlic. It may also interact with certain medications, so it is important to talk to your doctor before consuming large amounts of garlic. 12. How can you tell if garlic is bad? Garlic that is starting to go bad may have brown spots or mold on the cloves. It may also have a sour or off-putting smell. If in doubt, it is best to discard any garlic that appears to be spoiled.  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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