Garlic

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Garlic

Other Names: Aged Garlic Extract, Ail, Ajo, Allii Sativi Bulbus, Allium, Allium sativum, Camphor of the Poor, Clove Garlic, Da Suan, Garlic Clove, Garlic Oil, Lasun, Lasuna, Nectar of the Gods, Poor Man's Treacle, Rason, Rust Treacle, Stinking Rose.
See also :

Special Precautions of garlic

  • Patients taking anticoagulants should be cautious. It seems prudent to stop taking high dosages of garlic seven to 10 days before surgery because garlic can prolong bleeding time. Avoid combination with other Herbal remedies that slow blood clotting like, chamomile, devil’s claw, papaya, ginger, Ginkgo Biloba, Red Clover and Asian or Siberian ginseng and coumarin containing herbs.
  • Surgery: Garlic might prolong bleeding. Stop taking garlic at least two weeks before a scheduled surgery.
  • For some, garlic can be the cause of heartburn as well as flatulence.
  • Especially raw garlic can cause problems on your gastrointestinal system, allergic reactions and bleeding.
  • Allergen : Diallyl sulfide is an allergen and irritant. The allergy generally begins on the fingertips; it cannot be prevented by using gloves because the compound penetrates most commercial type gloves. It can cause rhinitis, contact dermatitis and allergic asthma in susceptible persons. Because diallyl sulfide allergy is rare, diallyl sulfide has not been included in allergy tests, but it has been recommended for inclusion in tests in the future.
  • When used on the skin, garlic is POSSIBLY UNSAFE. Using as a thick paste (poultice), garlic can cause damage to the skin that is similar to a burn.
  • Isoniazid (Nydrazid, INH) interacts with GARLIC
  • Medications used for HIV/AIDS (Non-Nucleoside Reverse Transcriptase Inhibitors (NNRTIs)) interacts with GARLIC
  • Saquinavir (Fortovase, Invirase) interacts with GARLIC
  • Birth control pills (Contraceptive drugs) interacts with GARLIC
  • Cyclosporine (Neoral, Sandimmune) interacts with GARLIC
  • Medications changed by the liver (Cytochrome P450 substrates) interacts with GARLIC
  • Medications that slow blood clotting (Anticoagulant / Antiplatelet drugs) interacts with GARLIC
  • Warfarin (Coumadin) interacts with GARLIC

The benefits of garlic are

  • Antibacterial and Antiviral : Garlic is most well-known for its antibacterial and antiviral properties. They help control bacterial, viral, fungal, yeast and worm infections. Fresh garlic is thought to play a role in preventing food poisoning by killing bacteria like E. coli, Salmonella enteritidis, etc.
  • To treat skin infections : The chemical ajoene found in garlic may help treat fungal skin infections like ringworm and athlete’s foot.
  • Blood thinning : The anti-clotting properties of ajoene found in garlic help in preventing the formation of blood clots in the body. Hence, it may also increase the risk of bleeding after surgery.
  • Reduce blood pressure : Angiotensin II is a protein that helps our blood vessels contract thereby increasing the blood pressure. Allicin in garlic blocks the activity of angiotensin II and helps in reducing blood pressure. The polysulphides present in garlic are converted into a gas called hydrogen sulphide by the red blood cells. Hydrogen sulphide dilates our blood vessels and helps control blood pressure.
  • Protect heart : Garlic protects our heart against cardiovascular problems like heart attacks and atherosclerosis. This cardio-protective property can be attributed to various factors. With age, the arteries tend to lose their ability to stretch. Garlic may help reduce this and may also protect the heart from the damaging effects of free oxygen radicals. The sulphur-containing compounds of garlic also prevent our blood vessels from becoming blocked and slow the development of atherosclerosis (hardening of the arteries). The anti-clotting properties of ajoene help prevent clots from forming inside the blood vessels.
  • Reduce cholesterol : Garlic has the ability to moderately lower our blood triglycerides and total cholesterol and reduce arterial plaque formation.
  • Combat allergies : Garlic is known to have anti-inflammatory property. It can help the body fight against allergies. The anti-arthritic property of garlic is due to diallyl sulphide and thiacremonone. Garlic has been show to improve allergic airway inflammation (allergic rhinitis). Raw garlic juice may be used to immediately stop the itching due to rashes and bug bites.
  • Remedy for respiratory problems : Daily use of garlic might reduce the frequency and number of colds. Its antibacterial properties help in treating throat irritations. Garlic may also reduce the severity of upper respiratory tract infections. Its benefits in disorders of the lungs like asthma, difficulty of breathing, etc. make it a priceless medicine. Its ability to promote expectoration makes it irreplaceable in chronic bronchitis.
  • Diabetes : Garlic increases insulin release and regulates blood sugar levels in diabetics.
  • Effective against warts and corns : Applying fat dissolving garlic extracts to corns on the feet and warts on the hands is thought to improve these conditions.
  • Good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a "seleniferous" plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.
  • Cancer prevention : Daily intake of garlic has been found to lower risk of most types of cancer. This anti-cancer property is due to allyl sulphides found in garlic. PhIP, a type of heterocyclic amine (HCA), has been associated with increased incidence of breast cancer among women. According to studies, diallyl sulphide found in garlic inhibits the transformation of PhIP into carcinogens.
  • Improve iron metabolism : Ferroportin is a protein which helps in iron absorption and release. Diallyl sulphides in garlic increase production of ferroportin and help improve iron metabolism.
  • Aphrodisiac : Garlic’s aphrodisiac property is due to its ability to increase the circulation.
  • Toothaches : Simply put some crushed garlic clove directly on the affected tooth can help relieve toothaches due to its antibacterial and analgesic properties. But be aware that it can be irritating to the gum.
  • Reduce weight : Many researchers believe that obesity is a state of long-term low-grade inflammation. According to recent research, garlic may help to regulate the formation of fat cells in our body. Pre-adipocytes are converted into fat cells (adipocytes) through inflammatory system activity. The anti-inflammatory property of 1, 2-DT (1, 2-vinyldithiin) found in garlic may help inhibit this conversion. This may help prevent weight gain.
  • anti-inflammatory due to diallyl sulphide and thiacremonone. 1,2-DT (1,2-vinyldithiin) is one of the unique sulfur compounds in garlic that has long been recognized as having anti-inflammatory properties.
  • Detox : It helps stimulate the liver into producing important detoxification enzymes that will help filter out toxic residues in the digestive system. The sulfur compounds in garlic - the most well known is Allicin - promote the body's detoxifying activities. Garlic is also a good mercury chelator.(detoxifies the body by Heavy metal removal): see chelating agents
  • Source of Inulin

How to use Garlic :

Modern research confirms what ancient healers and herbalists intuitively knew: that garlic is a potent weapon in the battle against disease. A 1999 study by S. Ankri and D. Mirelman shows that a compound within garlic called allicin is responsible for garlic’s antimicrobial, antiviral, and antiparasitic activity. It’s also been shown to combat drug-resistant strains of E. coli and could potentially battle some superbugs that are resistant to antibiotics.

Allicin isn’t actually in garlic. A compound, alliin, and an enzyme, alliinase are part of the cells in a garlic clove. These two are kept separate, however, when those cell walls are ruptured, they meet and form the all-powerful and mighty allicin.

So when you’re cooking at home, you want to be sure to rupture those cell walls in those garlic cloves using your preferred method. But don’t just toss that minced allium sativum into your pot or pan. Turns out heat neutralizes the health-giving benefits of allicin.

A 2001 study by K. Song and J.A. Milner showed that heating, microwaving, or boiling crushed garlic destroyed all the alliinase enzyme activity within it. However, most dishes call for cooked garlic rather than raw.

In order to preserve some of allicin’s healing properties, many scientists suggest chopping or dicing your garlic, then letting it stand for ten minutes to let the alliinase do its work and form as much allicin as possible before it’s neutralized by heat. So the next time you’re cooking, be sure to mince your garlic first thing, then let it stand. By the time you’re done getting the rest of your ingredients ready, those crushed cloves will have a lot of allicin moving around in their cells.

Main combinations

Medical Disclaimer

This information is not meant to be substituted for medical advice. Always consult a medical professional regarding any medical problems and before undertaking any treatment or dietary changes.