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Garlic contains protein, phosphorus, potassium, Vitamins A, B, B2, and C, calcium, sulfur, selenium, germanium, alliin, aluminum, chlorine, manganese, zinc, copper, and iron. When broken down by the enzyme alliinase, alliin becomes the active ingredient allicin, an amino acid. Raw crushed garlic is the most beneficial, but cooking lightly preserves garlic’s health-protective effects. Cooking for 10 minutes or more or microwaving for any length of time will completely strip garlic of its benefits, so garlic should be heated for the shortest amount of time possible. Garlic's volatile oil is composed of sulfur-containing compounds that are responsible for its strong odor. Recent studies indicate that some of these sulfur compounds are powerful cancerinhibitors, preventing cells from turning cancerous by augmenting the body's mechanisms for removing toxic substances and enhancing immunity. The National Cancer Institute has reported that people who ate the greatest amount of onions and garlic had the lowest incidence of stomach, intestinal and colorectal cancers. Clinical trials have proven that it lowers cholesterol and blood pressure, thins blood to reduce the risk of heart attack and stroke, and is antibiotic. It's considered as potent as penicillin, but without the side effects. Garlic is a powerful antioxidant that protects cell membranes and DNA. It enhances activity of white blood cells and T-helper cells, the body's natural killer cells, which are essential to the entire immune system. Studies have shown it stimulates the liver's detoxifying enzymes, which neutralize carcinogens and other environmental toxins.
Garlic increases the flow of blood and lymph, promotes perspiration, expels phlegm and otherwise makes the body unfriendly to harmful micro-organisms. It's regarded as a preventative for colds, flu and other infectious diseases. Recent studies indicate that certain compounds prevent blood clot formation. Medicinal activity is highest in fresh garlic or garlic oil with a high allicin content. About the only thing garlic can't do is ward off vampires.( How did they find out that...?Bert) It does, however, repel mosquitoes.
GARLIC OIL SHOWS PROTECTIVE EFFECT AGAINST HEART DISEASE IN DIABETES
September 29, 2010
Garlic has "significant" potential for preventing cardiomyopathy, a form of heart disease that is a leading cause of death in people with diabetes, scientists have concluded in a new study. Their report, which also explains why people with diabetes are at high risk for diabetic cardiomyopathy, appears in ACS' bi-weekly Journal of Agricultural and Food Chemistry. Wei-Wen Kuo and colleagues note that people with diabetes have at least twice the risk of death from heart disease as others, with heart disease accounting for 80 percent of all diabetes-related deaths. They are especially vulnerable to a form of heart disease termed diabetic cardiomyopathy, which inflames and weakens the heart's muscle tissue. Kuo's group had hints from past studies that garlic might protect against heart disease in general and also help control the abnormally high blood sugar levels that occur in diabetes. But they realized that few studies had been done specifically on garlic's effects on diabetic cardiomyopathy. The scientists fed either garlic oil or corn oil to laboratory rats with diabetes. Animals given garlic oil experienced beneficial changes associated with protection against heart damage. The
changes appeared to be associated with the potent antioxidant properties of garlic oil, the scientists say, adding that they identified more than 20 substances in garlic oil that may contribute to the effect. "In conclusion, garlic oil possesses significant potential for protecting hearts from diabetes-induced cardiomyopathy," the report notes.
Some people are allergic to garlic. People using anticoagulants or who are scheduled to have surgery should avoid garlic. Pregnant and breast-feeding women shouldn't use garlic in medicinal doses. For diabetics, it can interfere with insulin therapy in medicinal doses. Otherwise, garlic is one of the healthiest things you can eat and is generally considered safe even in medicinal amounts.
How does Garlic work?
As a powerful natural antiseptic, garlic can cure inﬂammations of the stomach and intestine, including the Candida yeast. But unlike other more powerful treatments, garlic destroys unfriendly bacteria while preserving and boosting the good bacteria in your digestive system! Although no tests have been performed on garlic and Candida in humans, a study on mice infected with the Candida yeast found that garlic completely eliminated a serious outbreak within 2 days.
How do you take Garlic?
Garlic products are made from whole fresh garlic, fresh or dried garlic cloves, garlic powder made from the dried cloves, freezedried garlic, or oil garlic extracts. Each type contains different levels of the active ingredients, so make sure to read the ingredients. Here is a basic run-down of the recommended dosage for each type: - Garlic cloves: 2 to 4 grams per day of fresh, minced garlic clove - Garlic Tablets: 600 to 900 mg daily, freeze-dried garlic standardized to 1.3% alliin or 0.6% allicin
- Garlic Infusion: 4 grams in 150 mL of water/day - Garlic Oil: 0.03 to 0.12 mL three times a day
Who should not take Garlic?
Although a natural remedy, concentrated garlic can still interact with other medicines, so always consult a health professional. Garlic has a blood-thinning property that can be very useful, but can also be dangerous to sufferers of hemophilia or platelet disorders, as well as pregnant women or patients about to undergo surgery.
Garlic Side Effects
Side effects from garlic include upset stomach, bloating, bad breath, body odor, and a stinging sensation on the skin from handling too much fresh or dried garlic. Handling garlic may also cause the appearance of skin lesions. Other side effects that have been reported by those taking garlic supplements include headache, fatigue, loss of appetite, muscle aches, dizziness described as vertigo (namely, the room spinning), and allergies such as an asthmatic reaction or contact dermatitis (skin rash). Some people may suffer a mild allergic reaction to concentrated garlic. Others may have an upset stomach, body odor, bad breath, headache, loss of appetite or fatigue. It may prompt a skin reaction, such as a stinging in the hands.
The Physiological Effects of Eating Garlic
Studies by competent multi-degreed scientists have shown beyond any reasonable doubt that consuming garlic generally has the following physical effects: • Garlic lowers blood pressure a little. (9% to 15 % with one or two medium cloves per day.) • Garlic lowers LDL Cholesterol a little. (9% to 15 % with one or two medium cloves per day.)
• Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men. • Garlic lowers or helps to regulate blood sugar. • Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (Hemophiliacs shouldn't use garlic.) • Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors. • Garlic may help to remove heavy metals such as lead and mercury from the body. • Raw Garlic is a potent natural antibiotic that works differently than modern antibiotics and kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics. • Garlic has anti-fungal and anti-viral properties. • Garlic dramatically reduces yeast infections due to Candida species. • Garlic has anti-oxidant properties and is a source of selenium. • Eating garlic gives the consumer an enhanced sense of well being - it makes you feel good just eating it. • Garlic probably has other beneﬁts as well.
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