The vegetable with one of the most loyal followings is garlic. For garlic enthusiasts, the thought of leaving garlic out of many vegetable recipes is unacceptable. This article will provide information on growing garlic, selecting and serving garlic, garlic’s healing history, and its medicinal uses.
Garlic & Garlic Recipes Image Gallery
 Use the plumpest garlic cloves for cooking and plant the others. See more pictures of garlic & garlic recipes. |
About Garlic
Garlic is a hardy perennial that looks similar to an onion, but has a bulb segmented into cloves. The flower head resembles a tissue paper dunce cap and contains small flowers and bulblets.
Common Name: Garlic
Scientific Name: Allium sativum
Hardiness: Very Hardy (will survive first frost)
The next section provides information 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 must-have in the kitchen for most garlic lovers. Make it a must-have in your home vegetable garden.
 Garlic plants can be grown from bulbs purchased in a grocery store. |
During the early growth period, garlic requires cool temperatures, but heat does not affect it in the later stages. In the North, garlic should be planted in the spring, while in the South, fall planting can yield good results. Garlic is grown from cloves or bulblets, which should be planted with the plump side facing down. The cloves require full sun and well-draining soil with high organic matter. Plant the cloves 4 to 6 weeks before the last frost date, 1 to 2 inches deep and 4 to 6 inches apart. Keep garlic slightly dry, particularly when the bulbs are close to maturity, as this will enhance the flavor. Keep the area cultivated.
To harvest garlic, dig up the entire plant when the tops start to dry, indicating that the bulbs are mature. It takes 90 days for mature plants to grow from planting. Use the plumpest cloves for cooking and plant the others.
There are few varieties of garlic available. Grow plants from cloves purchased at the grocery store.
In the following section, we will discuss how to select and prepare garlic.
For more information 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.
Selecting Garlic
As garlic is a popular ingredient, it is important to know how to properly select and prepare it.
Most garlic varieties share the same pungent odor and flavor. Pink-skinned garlic is slightly sweeter and has a longer shelf life than white garlic. Elephant garlic, a large-clove variety, has a milder flavor than regular garlic and can be used like leeks. However, most varieties can be used interchangeably in recipes.
 Garlic is featured in the Roasted Garlic Hummus recipe. |
If possible, opt for unpeeled garlic as it allows you to check its quality and freshness easily compared to pre-packaged ones. Look for paper-white skins and choose a firm head with no visible dampness or brown spots. Keep in mind that the taste of garlic powder is not the same as fresh garlic as much of its flavor is processed out. Garlic salt contains high amounts of sodium, so it’s best to avoid using it. Store garlic in a cool, dark, and dry place and check it regularly if you don’t use it often. If you see one or two cloves gone bad, remove them without puncturing the remaining ones. If garlic sprouts, it’s still usable but may have a milder taste; remove the green sprout to avoid bitterness.
When preparing garlic, remember that garlic pressed through a garlic press is ten times stronger than minced garlic, which is ideal for full-force flavor. On the other hand, use minced garlic when you want to reduce the flavor and bake whole cloves for a buttery taste. Rubbing the salad bowl with a cut clove of garlic adds a delicate touch of flavor, while freshly crushed garlic adds more flavor. Chewing on fresh parsley, mint, or citrus peel can help neutralize garlic breath.
Garlic has been used for over 5,000 years for physical and spiritual health, and cultures throughout history have used it for various beliefs. The ancient Egyptians were the first to farm garlic and used it to improve their strength and ward off illness. Garlic played a role in the creation of the great pyramids as hard-working slaves received a ration of garlic each day. Garlic is a natural wonder with many healing and culinary properties.
The ancient Egyptians believed that garlic had mystical powers and could ward off evil spirits. They even buried garlic-shaped lumps of clay with their dead pharaohs. Garlic bulbs were discovered in King Tut’s tomb long after his death. The Egyptians also chewed garlic before making a journey at night, as they believed the odour it produced would create a barrier that evil spirits could not penetrate. Ancient Greeks and Romans also believed in the power of garlic, with Greek athletes and soldiers consuming it before entering the arena or battlefield, while Roman soldiers ate it for inspiration and courage. Hippocrates, the ancient Greek known as the “father of medicine,” prescribed garlic for a variety of ailments. Garlic’s medicinal properties continued to be recognised during the Middle Ages and was used to treat various diseases including attempts to prevent the plague. Garlic was introduced to various regions around the world by explorers and migrating peoples, with the Spanish, Portuguese, and French introducing it to the Americas. Garlic was used medicinally in many historic cultures but not in cooking.
Garlic has been used for medicinal purposes for centuries, with various preparations of the bulb used both internally and externally. It was also believed by superstitious people to bring good luck and protect against evil, including vampires. However, the power of garlic against vampires is only present in European and American folklore. Garlic’s use in modern medicine began during World War I, when it was used to treat battle wounds and fight infection. Despite the discovery of penicillin in the 1920s, garlic continued to be used for various health problems, including colds, intestinal issues, and heart disease. Scientists have identified sulfur-containing compounds in garlic that have medicinal properties, with allicin and ajoene being the most studied. Although garlic has had a mixed past, with some cultures despising it, it remains a popular remedy for many ailments.
If you want to learn more about garlic, you can try checking out vegetable recipes that feature garlic, finding out how garlic fits into your overall nutrition plans, or learning how to grow a full harvest of great vegetables this year. However, it’s important to note that this information is solely for informational purposes and is not intended to provide medical advice. The authors and publishers do not take responsibility for any possible consequences that may result from reading or following the information contained in this article. The publication of this information does not constitute the practice of medicine, and you should always seek the advice of your physician or other health care provider before undertaking any course of treatment.
When it comes to using garlic medicinally, a clove a day is often recommended. Garlic contains an array of nutrients, including phytochemicals, which are naturally occurring chemicals that plants produce. Garlic is generally safe for most adults with few side effects, but those who are allergic to plants in the lily family or have bleeding disorders should avoid taking large amounts of garlic. If you have any questions about your use of garlic, it’s always best to talk with your health care provider. And remember, if you’re going in for dental procedures, it’s best to avoid consuming garlic beforehand to avoid thinning your blood.
The Lowdown on Supplements
Although fresh, naturally grown raw garlic is the best option, supplements can be a viable alternative for those who struggle to incorporate enough garlic into their diet.
| Garlic for Ear Infections Garlic extract mixed with olive oil is a traditional remedy for ear infections. Herbalists recommend heating the oil slightly, adding a small amount of sliced garlic, letting it sit for a few minutes, and then thoroughly straining it before placing a few drops into the infected ear. It is essential to ensure that there are no garlic particles in the oil. Before placing the oil in the ear, apply a few drops to the inside of your arm and wait several minutes to ensure that it is not strong enough to cause burns. If it passes the test, put a few small drops into the infected ear. A fresh batch should be made for each treatment. Before attempting this home remedy, it is safest to consult with your health-care provider, particularly if you have or have had a ruptured eardrum. |
According to various research studies, not all garlic supplements have the stated amount of allicin when tested. This could be due to various factors, including the type of garlic, growing conditions, type and amount of fertilizer, processing methods, and quality control during manufacturing. This presents a challenge in assessing research on garlic, as it is unclear if the commercial garlic supplements contain what they claim. It is also unclear which compounds they contain and the amount in each supplement.
Garlic supplements are typically made by slicing and drying garlic at low temperatures to preserve alliinase, the enzyme responsible for converting alliin to allicin. It is then ground into a powder and formed into tablets. The U.S. Pharmacopeia sets the standard for the powder to contain at least 0.3 percent alliin.
Shopping for garlic supplements can be confusing as manufacturers process and label their supplements differently. Some tablets contain alliin, while others contain both alliin and allicin. Some supplements have an “allicin potential” or “allicin yield” statement, which refers to the amount of allicin that could be formed, not the actual amount formed.
Most supplements are enteric coated to prevent them from dissolving in the stomach, where the acidic conditions destroy alliinase. However, most tablets produce little allicin under these conditions and take a long time to dissolve. The better measurement is “allicin release,” which indicates the amount of allicin produced under conditions similar to those in the digestive tract. However, few manufacturers list this measurement on their labels.
When choosing a garlic supplement, look for the “standardization” statement on the label, indicating a certain amount of a specific ingredient. However, even this is not always a guarantee. Dried garlic powder is considered to have effects similar to fresh, crushed garlic, while other types of supplements may contain less allicin and other active compounds.
Allicin is not the only active compound in garlic, but most other compounds are not standardized. Therefore, it is unclear what exactly is in the supplement. A good garlic supplement should contain at least 1.3 percent allicin, as indicated by the USP seal.
Overall, shopping for garlic supplements can be confusing due to the different processing and labeling methods used by manufacturers. It is important to look for the standardization statement and the USP seal to ensure the supplement contains the stated amount of allicin.
When looking for a garlic supplement, make sure to find one that is standardized to contain at least 1.3 percent allicin. Most pharmacy-grade garlic in the US contains only 0.3 percent (powdered form) to 0.5 percent (fresh, dried form) allicin, so it’s important to read labels carefully. Avoid enteric-coated or time-release tablets, as these may not dissolve quickly enough to release the allicin.
For more information on garlic, check out the following:
- Vegetable Recipes: Find tasty recipes featuring garlic.
- Nutrition: Learn how garlic fits into your overall nutrition plan.
- Vegetable Gardens: Grow a bountiful harvest of great vegetables this year.
- Gardening: Get your questions answered about all things gardening.
This information is intended for informational purposes only and is not meant 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 resulting from reading or following the information contained in this article. This information is not a substitute for medical advice from your physician or other healthcare provider. Before starting any treatment, you should consult with your physician or other healthcare provider.
More on How to Use Garlic Medicinally
How Much Should You Take?
Various
scientific boards make different recommendations for garlic dosage.
The Mayo Clinic cites the European Scientific Cooperative on
Phytotherapy’s recommendation for prevention of atherosclerosis as 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 another formulation that yields the equivalent of 2
milligrams to 5 milligrams (2,000 to 5,000 micrograms) of allicin
daily.
Stick to Fresh Cloves
Instead
of worrying about whether or not garlic supplements contain what they
claim, enjoy the delicious flavor and aroma of fresh garlic in your
cooking. You’ll know that you’re getting the most potent allicin when
you add fresh garlic to your meals. Consider the following:
- A typical garlic clove weighs about 3 grams.
- The amount of alliin in an average clove ranges from 24 milligrams to 56 milligrams.
- A
standard clove will produce about 2.5 milligrams to 4.5 milligrams of
allicin per gram of fresh weight when crushed. This means you’ll get
7.5 milligrams to 13.5 milligrams of allicin from one typical clove
that weighs 3 grams.
| Control Your Waistline With Garlic Studies on rats have shown that when fed allicin while on a sugar-rich diet, the rodents’ blood pressure, insulin levels, and triglyceride levels all decrease. A study published in the December 2003 issue of the American Journal of Hypertension also showed surprising results. The weight of the rats that were fed allicin either remained stable or decreased slightly. The weight of the rats in the control group increased. More research is needed, but this study demonstrates the wide-ranging benefits of garlic. |
The key takeaway from this article is to aim for about 5 milligrams of allicin per day using supplements that state the amount of “allicin release.” It’s important to note that the amount of allicin is often listed in micrograms (mcg) rather than milligrams (mg). To meet the European Scientific Cooperative on Phytotherapy’s recommendation of 3 milligrams to 5 milligrams of allicin, a supplement that contains 5,000 micrograms of allicin has 5 milligrams of allicin. While a supplement may contain 500 milligrams of dried garlic bulb, which is equal to 0.5 gram, dried powder contains just a small amount of allicin. Other compounds make up the rest of the tablet. One of the specific benefits of garlic is that it may help lower cholesterol, which is closely related to heart disease. Garlic is effective against cholesterol, which leads to a lower risk of heart disease, heart attacks, and stroke. It’s important to have a basic understanding of how the heart functions in sickness and in health. Heart disease is the number one killer of Americans and occurs when the arteries that deliver oxygen- and nutrient-rich blood to the heart become narrowed or clogged and lose their elasticity. Blood flow to the heart diminishes or may be cut off completely, starving the organ of oxygen. Without adequate oxygen, the heart can no longer work properly and heart cells begin to die.
the risk of heart disease.
Arteries that are healthy are similar to flexible tubes that can expand and contract slightly with each heartbeat. However, when there is any damage to the inner lining of these tubes, caused by factors such as high blood pressure, high blood cholesterol and triglyceride levels, smoking, diabetes, and the natural aging process, the body responds by producing a sticky substance to cover the wound. This process is similar to patching a small hole in drywall with spackle. Unfortunately, the spackle produced by the body causes fatty substances, calcium, proteins, inflammatory cells, and other debris to stick to the vessel walls, forming plaque.
As the plaque accumulates on the inner walls of the arteries, they become less elastic, making them more vulnerable to injury. The buildup of plaque also slowly narrows the artery’s inner diameter, which restricts blood flow. Additionally, plaque can crack, or bits of plaque can become dislodged, which can lead to blood clots forming around the plaque and further narrowing the artery.
If a blood clot completely blocks the flow of blood through an artery, the cells beyond the blockage that rely on oxygen from the blood can die. When this happens in a coronary artery that feeds the heart muscle, it’s called a heart attack. If it occurs in a vessel that feeds the brain, it’s a stroke.
Although some cholesterol is necessary for the body to function properly, too much of the wrong kind is harmful. Heredity and diet both play a role in the amount of cholesterol the body produces. Cholesterol is transported throughout the body via the bloodstream, and there are several types of blood cholesterol. The optimal blood lipid levels from the National Heart, Lung, and Blood Institute (as of 2005) are listed in the table. It’s important to note that cholesterol levels are just one of several risk factors that determine the risk of heart disease, including family history and smoking.
If you have risk factors for heart disease, it may be necessary for you to strive for lower lipid levels than those that are considered standard. It is important to consult with your healthcare provider to determine the most appropriate course of action.
LDL cholesterol, also known as “bad” cholesterol, can stick to artery walls and form plaque, which can narrow the arteries and make it difficult for the heart to pump blood and increase blood pressure. HDL cholesterol, or “good” cholesterol, works to eliminate excess cholesterol and reduce the risk of heart attacks and strokes. Triglycerides, while not cholesterol, can also contribute to thickening of artery walls and are present in both the body and food. Garlic has been studied for its potential to lower cholesterol levels, with early research showing promise for reducing total blood cholesterol in those with high levels. However, more recent studies have tempered this enthusiasm, concluding that garlic may only significantly lower LDL cholesterol and triglycerides in the short term. This information is for informational purposes only and is not intended to provide medical advice. Consult with a physician or healthcare provider before making any changes to your diet or treatment plan.
According to research, garlic has the greatest impact on lowering cholesterol in the first one to three months of therapy. However, after six months, there were no further reductions in lipid levels. 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. More research is needed, including longer-term studies and consideration of the type of garlic used. There is evidence that garlic must be cut or crushed to activate its health-promoting components, but the products tested in various studies were inconsistent. While garlic may not be a miracle cure for cholesterol, it does have a healing role to play, with good scientific evidence to support its use for short-term reductions in blood cholesterol and LDL cholesterol. Garlic may not be a magic bullet against cholesterol, but it can have significant positive effects.
The consumption of nonenteric-coated tablets containing dehydrated garlic powder (that is standardized to 1.3 percent alliin) as supplements can potentially reduce total cholesterol levels by up to 20 mg/dL within 4 to 12 weeks. It is uncertain whether these effects continue beyond the 20-week mark. Additionally, the consumption of these supplements may also lead to a decrease in LDL levels by up to 10 mg/dL and a decrease in triglycerides by up to 20 mg/dL. However, the consumption of these supplements does not significantly affect HDL cholesterol levels.
Mayo’s report suggests that more well-designed studies involving a larger number of participants and a longer duration may provide stronger evidence of garlic’s cholesterol-reducing benefits. In the meantime, it is important to note that garlic supplements should not replace prescription medications recommended by physicians to lower blood cholesterol levels.
On the other hand, doctors often recommend lifestyle changes as an initial step to lower cholesterol levels before or in conjunction with drug therapy. By making these changes, the risks of side effects from drugs can be minimized or postponed. Although garlic has its drawbacks, such as the odor it can give off, it can easily be incorporated into a cholesterol-lowering diet that is low in fat and sodium, and it enhances the flavor of meals.
It is important to note that cholesterol is not the only risk factor for heart health. Garlic can also help prevent harmful oxidation. One of the challenges when comparing studies on garlic’s effectiveness in humans is that there are many different forms of garlic used, and each may yield different results. These forms include fresh cloves of garlic, dehydrated garlic powder, enteric-coated garlic tablets, nonenteric-coated garlic tablets, aged garlic extract, and garlic oil. Each form varies in its content of active ingredients and its effectiveness in studies.
Looking for more information about garlic? Check out these options:
- Vegetable Recipes: Discover tasty recipes featuring garlic.
- Nutrition: Learn how garlic fits into 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 for informational purposes only and should not be used as medical advice. Neither the Editors of Consumer Guide (R), Publications International, Ltd., nor the author or publisher are responsible for any possible consequences resulting from reading or following the information provided. The publication of this information does not constitute the practice of medicine, and it should not replace the advice of a physician or other healthcare provider. Before starting any treatment, seek the advice of a healthcare professional.
Heart Health Benefits of Garlic
Thankfully, garlic packs a chemical punch with its natural compounds, including allicin, which can help fight heart disease. Garlic also contains powerful antioxidants, like selenium and vitamin C, that prevent oxidation in the body. Additionally, garlic has trace amounts of manganese, which is a key component of the antioxidant enzyme superoxide dismutase. Not only does garlic help keep the blood clean, but it can also slightly lower blood pressure.
Oxidation is linked to oxygen, which is a crucial element for all aspects of our lives. However, oxidation can be harmful, as seen when rust accumulates on metal objects like cars or garden tools, causing damage and destruction. Similarly, free radicals are produced when our bodies break down glucose for energy, which then start to oxidize and damage our cellular tissue, acting like rust on our bloodstream and blood vessels.
Antioxidants play a crucial role in destroying free radicals, including those generated by environmental factors like ultraviolet rays, air pollutants, cigarette smoke, rancid oils, and pesticides. The body has a constant supply of antioxidants to neutralize free radicals but may become overwhelmed if free radicals are in excess or if we lack sufficient antioxidant nutrients.
When free radicals harm the cells lining our arteries, the body produces a sticky substance to repair the damage. However, this substance attracts cholesterol and debris, leading to plaque formation and narrowing of the arteries. Oxidized LDL cholesterol damages the lining of arteries, further contributing to plaque buildup and artery hardening.
Antioxidants can protect arteries, and garlic’s ability to prevent cholesterol oxidation is one way it promotes heart health. Calcium is essential for strong bones and teeth, proper muscle function, and reducing colon cancer risk. However, excess calcium can contribute to plaque formation in the blood vessels. Cutting back on calcium is not the solution, as the body will draw from its “savings account” (bones) to make up for the deficit. Instead, consume about 1,000 milligrams of calcium per day and focus on eating less saturated and trans fats while increasing antioxidant-rich foods like fruits, vegetables, and garlic to prevent calcium-fueled plaque buildup.
Garlic has been found to have potential benefits in preventing calcium from combining with other substances that contribute to plaque buildup. A study conducted at the UCLA Medical Center involved 19 participants who were given either a placebo or an aged garlic extract containing S-allylcysteine, a sulfur-rich compound found in garlic, for a year. The group taking the placebo showed a significant increase in calcium score by 22.2%, while the group taking the garlic extract only showed a 7.5% increase. While this was a small pilot study, if larger studies confirm these results, garlic could prove to be a useful preventative tool for those at high risk of cardiovascular problems in the future.
Garlic has also been shown to have some ability to lower blood pressure by improving blood flow to tiny blood vessels called capillaries and reducing blood platelets’ ability to cause blockages. Studies indicate that garlic might help lower blood pressure by 10 mmHg or less, which is a slight improvement. Garlic may also increase the production of nitric oxide, which relaxes blood vessels and improves blood flow.
Overall, garlic has several potential benefits for heart health, including protecting arteries from plaque formation, improving blood flow, and lowering blood pressure. However, it is important to consult with a healthcare provider before making any changes to your diet or taking any supplements.
The article provides a glossary of terms related to heart disease, including arteriosclerosis, atherosclerosis, and hypercholesterolemia, among others. It also highlights the benefits of garlic, particularly its ability to fight off bacteria and viruses due to its antimicrobial properties. The article emphasizes that the information provided is for informational purposes only and is not intended to replace medical advice from a healthcare provider.
Studies conducted in laboratories have confirmed that garlic in its raw form has antiviral and antibacterial properties. It has been proven effective against a wide range of both gram-positive and gram-negative bacteria, fungus, intestinal parasites, and yeast, and can even knock out many common cold and flu viruses. However, cooking garlic destroys the allicin, the active ingredient responsible for its infection-fighting capabilities, so it is necessary to consume raw garlic to prevent or fight infections.
A study conducted by researchers at the University of Ottawa and published in the April 2005 issue of Phytotherapy Research confirms garlic’s infection-fighting ability. Nineteen natural health products containing garlic and five fresh garlic extracts were tested for active compounds and antimicrobial activity. They were tested against 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. The substances with the highest allicin content were the most effective at eradicating these bacteria.
Garlic is now being investigated to determine whether it can combat antibiotic-resistant microbes. Garlic juice was tested against a wide spectrum of potential pathogens, including several antibiotic-resistant strains of bacteria, in a study conducted at the University of California, Irvine. It showed significant activity against the pathogens, and even at dilutions ranging up to 1:128 of the original juice, garlic juice retained significant antimicrobial activity.
Garlic may even help keep gums healthy, according to a study published in the July 2005 issue of Archives of Oral Biology. Researchers concluded that garlic extract inhibits disease-causing bacteria in the mouth and may be useful in fighting periodontitis, a serious gum disease. This is significant because oral health can affect the rest of the body, as disease-causing bacteria in the mouth can enter the bloodstream through bleeding gums, travel to the heart valve, and cause damage.
type of yeast 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 an antifungal agent. However, more research is needed to determine the optimal dosage and method of administration for garlic in treating fungal infections. Despite the promising results of these studies, it is important to note that garlic should not be used as a substitute for prescription medications without consulting a healthcare professional.
The reason behind yeast infections was studied and it was found that a certain extract had a high initial efficacy against C. albicans, but its effectiveness decreased over a span of 48 hours. This decline in effectiveness is also observed in conventional antifungal medicines. Another study showed that a mixture of garlic and water can potentially prevent wound infections. The solution was found to be effective in stopping the spread of infections. The results were displayed in a table with an accompanying image.
Looking for more details about garlic? Check out:
- Vegetable Recipes: Discover tasty recipes that highlight garlic as a key ingredient.
- Nutrition: Learn about how garlic can fit into your overall nutrition plan.
- Vegetable Gardens: Get tips on growing a bountiful vegetable garden.
- Gardening: Answers to all your questions about gardening and growing plants.
This information is provided for informational purposes only and is not intended to offer medical advice. Neither the Editors of Consumer Guide (R), Publications International, Ltd., the author nor publisher are responsible for any consequences resulting from following the information contained in this article, including treatments, procedures, exercises, dietary modifications, medications, or other actions. It is not a substitute for professional medical advice, and readers should always consult with their healthcare provider before starting any course of treatment.
More on the Benefits of Garlic for Infections
External Use
In addition to its internal benefits, garlic can also be used topically. A solution of crushed garlic and water can be applied to wounds to prevent infection (use within three hours for best efficacy). Studies have shown that a garlic oil extract is effective in treating warts and dissolving corns. However, garlic can cause chemical burns, so use with caution and avoid using on young children. Petroleum jelly can be applied to surrounding skin to protect it from damage.
Garlic has also been recommended by herbalists as a natural remedy for colds and flu. Chewing garlic or taking it in capsule form can help fight bacteria and alleviate symptoms. In addition, garlic poultices or plasters can be used to relieve chest congestion.
To make a garlic poultice, wrap chopped garlic in a clean cloth, washcloth, or paper towel and pour warm water over it. Wring it out and place it on the chest for a few minutes. Reheat it and place it on the back over the lung area. Some herbalists suggest placing the poultice on the soles of the feet. However, be cautious not to let garlic touch the skin as it can cause burns. If you want to learn more about garlic, check out vegetable recipes, nutrition plans, vegetable gardens, and gardening.
Garlic may also have cancer-fighting benefits, according to some scientists. Studies using cancer cells in the laboratory and animals and people suggest that eating garlic, especially unprocessed garlic, may reduce the risk of stomach and colon cancers. The National Institutes of Health’s National Cancer Institute reviewed 37 studies involving garlic and sulfur-containing compounds and found that at least 28 of them indicated garlic had anticancer activity, particularly towards prostate and stomach cancer. Although more studies are needed, as the studies were only observational, as few as two servings a week of garlic may prevent colon cancer.
research shows, you may want to consider adding more garlic to your diet. Consuming just two servings of garlic per week could potentially help prevent colon cancer. The sulfur-containing agents in garlic, such as allicin, have been found to protect colon cells from cancer-causing agents. Additionally, garlic has the potential to decrease H. pylori bacteria in the stomach, which may help prevent gastritis from turning into cancer. Studies have shown that regular garlic consumption may lower the risk of developing stomach, laryngeal, gastric, colon, and endometrial cancers. However, garlic intake has not been linked to a reduction in breast cancer risk. While garlic may defend against skin cancer when applied topically, it is important to follow a physician’s treatment guidelines if you have skin cancer or suspect it. Overall, garlic has impressive health benefits and may be worth incorporating into your diet.
If you want to benefit from garlic, you can incorporate it into your meals and health routine without any guilt. If you want to learn more about garlic, you can check out some vegetable recipes that feature garlic, find out how garlic fits into your nutrition plans, grow your own vegetables in a garden, or get answers to your gardening questions. However, it’s important to note that this information is solely for informational purposes and is not intended to provide medical advice. Neither the editors nor the author take responsibility for any consequences that may arise from following the information contained herein. It’s always best to consult with your physician or healthcare provider before making any changes to your diet or exercise routine.
FAQ
1. What is garlic?
Garlic is a plant that belongs to the Allium family. It is closely related to onions, shallots, and leeks. Garlic is cultivated for its bulb, which has a pungent flavor and aroma. It has been used for both culinary and medicinal purposes for thousands of years.
2. Where did garlic originate?
Garlic is believed to have originated in central Asia, possibly in what is now Uzbekistan. It was then spread to other parts of the world by traders and explorers. Garlic is now grown in many countries around the world, including China, India, and Spain.
3. What are the health benefits of garlic?
Garlic has been shown to have several health benefits. It may help lower blood pressure, reduce cholesterol levels, and improve heart health. It may also have anti-inflammatory and antibacterial properties. Some studies have even suggested that garlic may have cancer-fighting abilities.
4. How do you store garlic?
Garlic should be stored in a cool, dry place, away from direct sunlight. It can be stored in a pantry or cupboard, or in a mesh bag or basket. Do not store garlic in the refrigerator, as this can cause it to sprout and become rubbery.
5. How do you prepare garlic?
To prepare garlic, first separate the cloves from the bulb. Then, remove the papery skin from each clove. You can then chop, mince, or crush the garlic, depending on the recipe. For a milder flavor, you can roast or sauté the garlic before adding it to your dish.
6. What are some popular garlic dishes?
Garlic is a popular ingredient in many cuisines around the world. Some popular garlic dishes include garlic bread, garlic shrimp, and garlic mashed potatoes. Garlic is also often used in soups, stews, and sauces.
7. Can garlic be harmful?
While garlic is generally safe to consume, eating too much of it can cause some side effects. Some people may experience stomach pain, bloating, or gas after eating garlic. Garlic can also thin the blood, so it should be avoided by people taking blood thinners or who have bleeding disorders.
8. How can you tell if garlic is bad?
Garlic that has gone bad will have a soft, mushy texture and may be discolored or have mold on it. It may also have a sour or rancid smell. If you are unsure if your garlic is still good, it is best to err on the side of caution and discard it.
9. Can you eat raw garlic?
Yes, garlic can be eaten raw. However, raw garlic has a very strong flavor and can be difficult to digest for some people. If you are planning to eat raw garlic, it is best to start with a small amount and gradually increase the amount over time.
10. How much garlic should you eat?
There is no set amount of garlic that you should eat. However, most studies that have shown health benefits from garlic have used doses ranging from 600 to 1,200 milligrams of garlic extract per day. This is equivalent to about one to two cloves of fresh garlic.
11. Can you grow garlic at home?
Yes, garlic can be grown at home. It is best to plant garlic in the fall, as it needs a cold period to develop properly. Garlic can be grown in a garden bed or in containers. It requires well-draining soil, regular watering, and occasional fertilization. Garlic is ready to harvest in the summer, when the leaves start to yellow and fall over.
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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