HEALING PROPERTIES

OF GARLIC

By
Dr. George Felfoldi
© 2021, George F. Felfoldi
HEALING PROPERTIES
OF GARLIC
COPYRIGHT INFORMATION
© 2021, George Felfoldi

Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
. What Exactly Is Garlic & Origin
. Word Meaning
. Description
. Scientific Classification
. Major Types Of Garlic
. Garlic From Europe
. Subspecies And Varieties
. Cultivation
. Diseases Of The Garlic Plant
. Garlic Production Globally
 . Properties Of Garlic
. A Bit Of History On Garlic
. Uses Of Garlic
. Garlic Storage
. In Medical Research Studies
. Some Other Uses Of Garlic
. Adverse Effects And Toxicology
. Garlic For Spiritual And Religious Uses
. Nutrition
. Calories, Carbs, And More
. Health Benefits Of Eating Garlic
. Can Garlic Help You Lose Weight?
. How To Select Garlic
. Tips For Cooking With Garlic
. Can Garlic Help Prevent The Common Cold?
. Are There Any Side Effects?
. Proven Health Benefits Of Garlic
. Health Benefits Of Black Garlic
. 2018 American Consumer Report
Dedication
Special Thanks
About The Author
Other Books By The Author
 DEDICATION
I would like to dedicate this e-Book
To my late mom and dad and
And also to all my readers
And friends.

THIS BOOK IS TO YOU ALL.

 SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.

The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. Paul Kitkat Fung, M.D.
Toronto Sun Media
Toronto General Hospital
Toronto Western Hospital
Dr. Kristeen Cherney, PhD
 Dr. Kelly Kennedy, PhD
Wikipedia.Org
Joe Leech, MS
Garlic Growers Association Of Ontario
WebMD.Com
Dr. Heben's Team
Dr. Harvey Kline, M.D.
Free Garlic Photos (InterNet)
Dr. Sydney Davis, M.D.
ConsumerReports.Org
 ABOUT THE AUTHOR

George F. Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children
living in Toronto, Ontario.
 OTHER BOOKS BY
THE AUTHOR
2006

Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate

2007

The Healing Powers Of Blueberries

AMD – Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldi’s :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health
The Gnomes In Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons

2008
The Healing Powers of Mangos
The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology
Angel Light Bible Studies (A complete 22 lesson course)
Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other God’s Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry

2009
The Science of Mind Transformation
A New Look at Scheurmann’s Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us

2010

The Devil And His Demons :Activities, Facts & Evidence

2012

Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey

2014

The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves

2015

The New Age Cookbook

From My Table Cookbook
Tranquility Of Mind :Modern Lyrics And Poetry

2017

Kimberley's Famous Recipes

2018

Do Not Stop Cooking

Angels Of The Light
The Angels Connection
Hamster's Simplified
My Scottish Fold Long-Haired Cat (Miss Kitty)
Great Foods Made Easy
The Healing Powers Of Black Pepper
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Arthritis Simplified
An Invisible Wall In Nature
Bedbugs Simplified

2019

Farmer's Wife Olde And New Tyme Recipes

2021

Cooking Through A Pandamic

Healing Properties Of Garlic
 WHAT EXACTLY IS GARLIC & ORIGIN

The Garlic (Allium Sativum)

While this bulb is often known for its addition to Hungarian,

Greek and Italian foods, garlic seems to be used in virtually all
cuisines as a strong flavoring agent, and it gets its pungent
smell from its sulfur - containing compounds. The bulbs are
also used for medicinal purposes, to ease lot of health
conditions while preventing chronic health problems in
people.

Garlic is an age-old spice that is made from a bulbous plant.

Before garlic became a a staple in cooking today it has a rich
history of cultivation, medical benefits, and consumption. It
was originally thought that the origin of garlic originated in
India and Egypt around 5,000 years ago, some historians also
suggested that its originated in Iran around the same time
period, and some historical documents also suggested that it
was used in China about 4,000 years ago. The species of the
garlic bulb that was found in this region are often referred to
as “wild garlic” because of its indigenous nature.

The garlic is a species in the onion genus, Allium. It has many

close relatives which include the onion, leeks, shallot, chives,
the Welsh onion and also the Chinese onion. It is a native
plant to Central Asia, and northwestern Iran and has long
been a common seasoning that is used worldwide, and has a
history that goes back several thousand years. It was well
known to ancient Egyptians and has been used as both a food
flavoring and a traditional medicine.

Historically speaking, garlic was used mainly for its medicinal

components. In many ancient Civilizations, people used it in
hope to increase their strength.
 WORD MEANING

The word “garlic” is derived from the Old English, “garleac”,

meaning gar (spear) and leek, as a “spear-shaped leek”.
 DESCRIPTION

Allium sativum is a perennial flowering plant that grows from

a bulb. It has a tall, erect flowering stem that grows up to 3
feet. The leaves of this plant is flat, linear, solid, and
approximately 1.25 to 2.5 cm and 0.5 to 1.0 inches wide, with
an acute apex.

This plant may produce a pink to purple flowers from July to

September in the Northern Hemisphere. This bulb is
odoriferous and contains outer layers of thin sheathing leaves
surrounding an inner sheath that encloses the clove. Very
often the bulb contains 10 to 20 cloves that are asymmetric in
shape, except for those closest to the center. If the garlic is
planted at the proper time and depth, it can be grown as far
as north as Alaska. It produces hermaphrodite flowers. It is
usually pollinated by bees, butterflies, moths, as well as other
insects.
 SCIENTIFIC CLASSIFICATION

Allium sativum, which is known as garlic,

from William Woodville, Medical Botany
1793.

SCIENTIFIC CLASSIFICATION
 Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Asparagales
Family: Amaryllidaceae
Subfamily: Allioideae
Genus: Allium
Species: A. Sativum

Binomial name

ALLIUM SATIVUM

Synonyms

. Allium arenarium Sadler ex Rchb. 1830 not L. 1753

 . Allium controversum Schrad. Ex Wild.
. Allium longicuspis Regel
. Allium ophioscorodon Link
. Allium pekinense Prokh.
. Purrum ophioscorodon (Link) Rchb.
. Purrum sativum (L.) Rchb. 1830 not (L.) Mill. 1768
 MAJOR TYPES OF GARLIC

Italian Garlic

Identification of the wild progenitor of common garlic is

difficult due to the sterility of its many cultivars, which limits
the ability to cross test with wild relatives. Genetically and
morphologically, garlic is most similar to the wild species
Allium longicuspis, which grows in central and southwestern
asia.

However, because Allium longicuspis is also mostly sterile, it is

doubtful that it is the ancestor of Allium sativum. Other
candidates that have been suggested includes the Allium
tuncelianum, Allium macrochaetum, and Allium truncatum, all
of which are native to the Middle East.

Allium sativum grows in the wild in areas where it has become

naturalized. The “wild garlic”, “crow garlic”, and the “field
garlic” of Britain are members of the species Allium ursinum,
Allium vineale, and Allium oleraceum, respectively. In North
America, Allium vineale which is known as “wild garlic” or
:crow garlic”, and Allium canadense which is also known as
“meadow garlic”, “wild garlic” or “wild onion” that are
common weeds in the fields.

The so called “elephant garlic” is actually a wild leek (Allium

ampeloprasum), and it is not a true garlic. Single clove garlic
which is also called “pearl” or “solo garlic” originated in the
Yunnan province of China.
 GARLIC FROM EUROPE

European Garlic

Some types of garlic have protected status in Europe,

Including:

Name: Aglio Rosso di Nubia (the red garlic from Nubia)

Source: Nubia-Paceco, Provincia di Trapani, Sicily, Italy
Name: Aglio Bianco Polesano
Saurce: Rovigo, Veneto, Italy (PDO)

Name: Aglio di Voghiera

Source: Ferrara, Emillia-Romagna, Italy (PDO)

Name: Ail blanc de Lomagne

Source: Lomagne in the Gascony, France (PGI)

Name: Ail de la Drome

Source: Drome, France (PGI)

Name: Ail rose de Lautrec, a rose/pink garlic in colour

Source: Lautrec, France (PGI)

Name: Ail violet de Cadours

Source: Cadours, France (PDO)
Name: Ajo Morado de Las Pedroneras, a rose/pink garlic
Source: Las Pedroneras, Spain (PGI)

Name: Jinxiang Da Suan

Source: China (PGI)
 SUBSPECIES AND VARIETIES

There are two subspecies of A. Sativum, There are ten major

group of varieties, and hundreds of varieties and cultivars.

. A. Sativum var. Ophioscorodon (Link) Doll, called

Ophioscorodon, or hard-necked garlic, includes:
porcelain garlics,
rocambole garlic,
and purple stripe garlics.
It is sometimes considered to be a separate species, Allium
ophioscorodon G. Don.

. A. Sativum var. Sativum, or soft-necked garlic, includes:

artichoke garlic,
silverskin garlic,
and creole garlic.
There are at least 120 cultivars that is originating from Central
Asia, making it the main centre of garlic biodiversity.
 CULTIVATION

Growing Garlic.

Garlic is very easy to grow and can be grown all year round in
mild climates. While sexual propagation of garlic is possible,
nearly all of the garlic in cultivation is propagated asexually,
by planting individual cloves in the ground.

In colder climates, cloves are best planted about six (6) weeks
before the soil freezes. The main goal is to have the bulbs
produce only roots and no shoots above the ground. Harvest
is in late spring or early summer.

Garlic plants can be grown closely together, leaving enough

space for all the bulbs to mature, and are easily grown in
containers of sufficient depth. Garlic grows well in loose, dry,
well drained soils in sunny locations, and is hardy throughout
USDA climate zones 4 to 9. When you are selecting garlic for
planting, it is important to pick large bulbs from which to
separate cloves. Large cloves, along with the proper spacing in
the planting beds, will also increase bulb size. Garlic plants
prefer to grow in a soil with a high organic material content,
but are capable of growing in a wide range of soil conditions
and pH levels.

There are different varieties or subspecies of garlic, most

notably hardneck garlic or softneck garlic. The latitude where
the garlic is grown affects the choice of type, as garlic can be
day-length sensitive.

Hardneck garlic is generally grown in cooler climates and they

produces relatively large cloves, whereas softneck garlic is
generally grown closer to the equator and it produces small,
tightly packed cloves.

Garlic scapes are removed to focus all the garlic's energy into
bulb growth. The scapes can be eaten raw or cooked.

Garlic picture taken from “THE BOOK OF HEALTH”

1898, by Henry Munson Lyman.
 DISEASES OF THE GARLIC PLANT
Garlic plants are usually hardy and not affected by many pests
or diseases. Garlic plants are said to repel rabbits and moles.
The California Department Of Food and Agriculture (CDFA)
conducts a certification program to assure freedom from
nematode and white rot disease that is caused by Stromatinia
cepivora, two pathogens that can both destroy a crop as well
as remain in the soil indefinitely, once introduced. Garlic may
also suffer from pink root, a typically nonfatal disease that
stunts the roots and turns them pink or red; or leek rust. The
larvae of the leek moth attacks the garlic by mining into the
leaves or bulbs.
 GARLIC PRODUCTION GLOBALLY

In 2018, the world production of garlic was 28.5 million

tonnes, which China alone accounting for 80% of the total.

Country & Production:

China = 22.3 tonnes

India = 1.7 tonnes
Bangladesh = 0.5 tonnes
Egypt = 0.3 tonnes
Spain = 0.3 tonnes

TOTAL WORLD = 28.5 million tonnes

 PROPERTIES OF GARLIC

Fresh or crushed garlic has sulfur-containing compounds such

as:

. Allicin
. Ajoene
. Diallyl polysulfides
. Vinyldithiins
. S-allylcysteine
. Enzymes
. Saponins
. Flavonoids
. and Maillard reaction products, which are not sulfur -
containing compounds.

The phytochemicals responsible for the sharp flavor of garlic

are produced when the plant's cells are damaged. When all
the cells are broken by chopping, chewing, or crushing, the
enzymes that are stored in the cell vacuoles trigger the
breakdown of several sulfur-containing compounds stored in
the cell fluids called (cytosol). The resultant compounds are
responsible for the sharp or hot taste and strong smell of
garlic. Some of the compounds are unstable and continue to
react over time. Among the members of the onion family,
garlic has by far the highest concentrations of initial reaction
products, making garlic much more potent than onion, leeks
or shallot.

Although many people enjoy the taste of garlic, these

compounds are believed to have evolved as a defensive
mechanism, deterring animals such as insects,birds, and
worms from eating the plant. Because of this many people
throughout history has used garlic to keep away pests such as
mosquitoes and slugs.

A large number of sulfur compounds contribute to the smell

and to the taste of garlic. Allicin has been found to be the
compound most responsible for the hot sensation of raw
garlic. This chemical opens thermo-transient receptor
potential channels that are responsible for the burning sense
of heat in foods.

The process of cooking garlic removes allicin, thus easing of on

the spiciness. Allicin, along with its decomposition products
diallyl disulfide and diallyl trisulfied, are major contributors to
the characteristic odor of garlic, with other allicin-derived
compounds, such as vinyldithiins and ajoene.
Because of its strong odor, garlic is sometimes called the
“stinking rose”. When eating in quantity, garlic may be
strongly evident in the diner's sweat and garlic breath the
following day. This is because garlic's strong smelling sulfur
compounds are metabolized, forming allyl methyl sulfide. Allyl
methyl sulfide also known as (AMS) cannot be digested and is
passed into the blood.

Through the blood it is carried to the lungs and to the skin,

where it is excreted. Since the digestion takes several hours,
and release of AMS several hours more, the effect of eating
garlic may be present for a long time.

The well known phenomenon of “garlic breath” is alleviated

by eating fresh parsley. The herb is, therefore, included in
many garlic recipes, such as pistou, persillade, and the garlic
butter spread used in garlic bread.

Because of the AMS in the bloodstream, it is believed by some

people to act as a mosquito repellent. But there is no clinical
evidence to suggest it actually is effective.
Abundant sulfur compounds in garlic are also responsible for
turning garlic green or blue during pickling and cooking. Under
these conditions such as acidity and heat, the sulfur
containing compounds alliin reacts with common amino acids
to make pyrroles, clusters of carbon-nitrogen rings. These
rings can be linked together into polypyrrole molecules. Ring
structures absorb particular wavelengths of light and thus
appear colored. The two pyrrole molecules look red, the three
pyrrole molecule looks blue and the four-pyrrole molecule
looks green just like chlorophyll, a tetrapyrrole. Like
chlorophyll, the pyrrole pigments are safe to eat.

Upon cutting, similar to a color change in onion caused by

reactions of amino acids with sulfur compounds, garlic can
turn green.
 A BIT OF HISTORY ON GARLIC

Culinary History:

Numerous cuneiform records show that garlic has been

cultivated in Mesopotamia for at least 4,000 years. The use of
garlic in China and Egypt also dates back thousands of years.

Well preserved garlic was found in the tomb of King Tut (c.
1325 BC). Garlic was consumed by ancient Greek and Roman
sailors, soldiers, and rural classes, and according to Pliny the
Elder, by the African peasantry. Garlic was placed by ancient
Greeks on the piles of stones at crossroads, as a supper for
Hecate . Garlic was rare in traditional English cuisine (though
it is said to have been grown in England before 1548) but it
has been a common ingredient in Mediterranean Europe.

Translation of the c. 1300 “Assize of Weights and Measures”,

an English statute generally dated to the 13 th. Century,
indicate a passage as dealing with standardized units of garlic
production, sales and taxation, the hundred of 15 ropes of 15
heads each, but the Latin version of the text may refer to
herring rather than garlic.

In Folk Medicine:

. In the book “Natural History”, Pliny gave a list of conditions

in which garlic was considered beneficial.
. Galen, writing in the 2nd. Century, eulogized garlic as the
“rustic's theriac” or cure-all.
. Avicenna, in “The Canon Of Medicine” (1025), recommended
garlic for the treatment of arthritis, snake and insect bites,
parasites, chronic cough, and as an antibiotic.

. Alexander Neckam, who was a writer from the 12 th. Century,

discussed it as a palliative for the heat of the sun in field labor.

. In the 17th. Century, Thomas Sydenham valued garlic as an

application in confluent smallpox.

. William Cullen's “Materia Medica” of 1789 found some

dropsies cured by it alone.
 USES OF GARLIC

These are garlic cloves and bulbs that are

for sale in all markets around the world.

Culinary Use Of Garlic:

Garlic is widely used around the globe for its pungent flavor as
a seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the
plant. With the exception of the single clove types, garlic
bulbs are normally divided into numerous fleshy sections that
are called cloves. Garlic cloves are used for consumption it
does not matter if it is raw or cooked or for medicinal
purposes.

They have a characteristic pungent, spicy flavor that mettows

and sweetens considerably when it is cooked. The distinctive
aroma is mainly due to organosulfur compounds including
allicin present in fresh garlic cloves and ajoene which forms
when they are crushed or chopped. A further metabolite AMS
is responsible for the “garlic breath” that you get from eating
garlic.

The other parts of the garlic plant are also edible. Such as the
leaves and flowers on the head are sometimes eaten. They are
milder in flavor then the bulbs, and they are most often
consumed while immature and still tender. Immature garlic is
sometimes pulled, rather like a scallion, and it is sold as
“green garlic”. When the green garlic is allowed to grow past
the “scallion” stage, but not permitted to fully mature, it
may produce a garlic “round”, a bulb like a boiling onion, but
not separated into cloves like a mature garlic bulb. It imparts
the garlic flavor and aroma in food, minus the real spiciness.
Green garlic is often chopped and stir-fried or is cooked in
soup or hot pot in Southeast Asian (i.e. Vietnamese, Thai,
Myanmar, Lao, Cambodia, Singaporean), and Chinese cookery
and is very abundand and low priced. Additionally, the
immature flower stalks (scapes) of the hardneck and elephant
types are sometimes marketed for uses similar to asparagus in
stir-fries.

The garlic bulb

Inedible or rarely eaten parts of the garlic plant includes the
“skin” covering each clove and root cluster. The papery,
protective layers of “skin” over various parts of the plant are
generally discarded during the preparation for most culinary
uses, though in Korea immature whole heads are sometimes
prepared with the tender skins intact.

The root cluster that is attached to the basal plate of the bulb
is the only part not typically considered palatable in any form.
An alternative is to cut the top off the bulb, coat the cloves by
dribbling olive oil (or other oil based seasoning) over them
and roast them in the oven.

Garlic softens and can be extracted from the cloves by

squeezing the (root) end of the bulb, or individually by
squeezing one end of the clove. In Korea, heads of garlic are
heated over the course of several weeks; the resulting
product, is called “black garlic”, which is sweet and syrupy,
and is exported to the United States, Canada, United
Kingdom, and Australia.
Garlic can be applied to different kinds of bread, usually in a
medium or butter or oil, to create a variety of classic dishes,
such as garlic bread, garlic toast, bruschetta, crostini, and
canape. The flavor varies in intensity and aroma with the
different cooking methods that are used. It is often paired
with onions, tomato, or ginger.

Immature scapes are tender and are edible. They are also
known as “garlic spears” or “stems” or “tops”. Scapes
generally have a milder taste than the cloves. They are often
used in stir frying or braised like asparagus. Garlic leaves are a
popular vegetable in many parts of Asia. The leaves are cut,
cleaned, and then stir-fried with eggs, meat, or other
vegetables.

Garlic powder has a different taste from the fresh garlic. If

used as a substitute for fresh garlic, 1/8 teaspoon of garlic
powder is approximate to one clove of garlic.
Regions:

Garlic is a fundamental component in many or most dishes of

various regions around the world, including eastern Asia,
South Asia, Southeast Asia, the Middle East, northern Africa,
southern Europe, North America, and parts of Latin America.
Latin American seasonings, particularly, use garlic in sofritos
and mofongos.

Oils can be flavored with garlic cloves. These infused oils are
used to season all categories of vegetables, such as meats,
bread, and pasta, and can be put in different types of soup.
Garlic along with fish sauce, chopped fresh chilis, lime juice,
sugar, and water, is a basic essential item in dipping fish
sauce, which is highly used in Asia, chili oil with garlic is a
popular dipping sauce, especially for meat and seafood.
Vietnamese chili garlic sauce is a highly popular condiment
and dip across North America, Asia and some parts of Europe.

In some cuisines, the young bulbs are pickled for up to six (6)
weeks in a mixture of sugar, salt, and spices. In eastern
Europe, the shoots are pickled and are eaten as an appetizer.
Laba garlic, prepared by soaking garlic in vinegar, is a type of
pickled garlic that is served with dumplings in northern China
to celebrate the Chinese New Year.

Garlic cloves are pickled by simply storing them

in vinegar in a refrigerator.

Garlic is essential in Arabian and Middle East cooking, with its

presence in many food items. In other Levantine countries
such as Lebanon and Jordan, the garlic is traditionally crushed
together with olive oil, and occasionally salt, to make a Middle
East garlic sauce that is called “Toum” which means garlic in
Aribic.
While it is not exclusively served with meats, toum is
commonly paired with chicken or other meat dishes such as
shawarma. Garlic is also a key or major component in some
hummus varieties, an Arabic dip composed of chickpeas,
tahini, garlic, lemon juice, and salt.

In British and European cuisines, lightly smoked garlic is also

used. It is particularly prized for stuffing game and poultry,
and also in soups and stews.
Emulsifying garlic with olive oil produces “Aioli”. Garlic, oil,
and a chunky base produces “Skordalia”. Blending galic,
almunds, oil, and soaked bread produces “Ajoblanco.”
Tzatziki, which is yogurt mixed with garlic and salt, is a
common sauce in Eastern Mediterranean dishes.
 GARLIC STORAGE

The Storing Of Garlic

Domestically, the garlic is stored warm (about 18 degrees C.)

and dry to keep it dormant (to inhibit sprouting). Garlic is
traditionally hung; softneck varieties are often braided in
strands (like in the picture above) which is called plaits or
grappes. Peeled cloves may be stored in wine or vinegar in the
refrigerator.

Commercially, garlic is stored at (0 degree C.), in a dry, low

humidity environment. Garlic will keep longer if the tops
remain attached.
Garlic is often kept in oil to produce flavored oil; however, the
practice requires measures to be taken to prevent the garlic
from spoiling which may include rancidity and growth of
Clostridium botulinum.

Acidification with a mild solution of vinegar minimizes

bacterial growth. Refrigeration does not assure the safety of
garlic that is kept in oil, requiring use within one month to
avoid bacteria spoilage.

Garlic is also dried at lower temperatures, to reserve the

enzymatic activity and sold and kept as garlic granules, and
can be rehydrated to reactivate it.

Stored garlic can be affected by Penicillium decay which is

known as “blue mold” or “green mold” in some local areas,
especially in high humidity. Infections of garlic may first
appear as soft or water soaked spots, followed by white
patches known as Mycelium, which turns the garlic blue or
green with sporulation.
As sporulation and germination are delayed at low
temperature (at -4 degree C.) are inhibited entirely, in
refrigerated cloves one may only see the white mycellium
during early stages. Penicillium hirsutum and Penicillium allii
are two of the predominant species identified in blue mold.
 IN MEDICAL RESEARCH STUDIES

New Garlic Bulb

Cardiovascular:

As of 2015, clinical research to determine the effects of

consuming garlic on hypertension found that consuming garlic
produces only a small reduction in the blood pressure and
there is no long term effect on cadiovascular morbidity and
mortality.
A 2016 meta-analysis indicated that there was no effect of
garlic consumption on blood levels of lipoprotein(a), a
biomarker of atherosclerosis. Because garlic might reduce
platelet aggregation, people taking anticougulant medication
are cautioned about consuming garlic.

Cancer:

A 2013 meta-analysis of case control and cohort studies found

limited evidence for association between higher garlic
consumption and reduced risk of prostate cancer, but the
studies were suspected as having publication bias. A 2013
meta-analysis of epidemiological studies found that garlic
intake to be associated with decreasing the risk of prostate
cancer.

A 2016 meta-analysis of case control and cohort studies found

a moderate inverse associated between garlic intake and
some cancers of the upper digestive tract.
Another meta-analysis found decreased rates in stomach
cancer associated with garlic intake, but the report cited
confounding factors as limitations for interpreting these
studies. Further meta-analysis found similar results on the
incidence of stomach cancer by consuming allium vegetables
including garlic.

A 2014 meta-analysis of observational epidemiological studies

found that garlic consumption was associated with a lower
risk of stomach cancer in Korean people.

A 2016 meta-analysis found no effect of garlic on colorectal

cancer.

A 2014 meta-analysis found garlic supplements or allium

vegetables to have no effect on colorectal cancers.
 Garlic Bulbs.

Common cold:

A 2014 Cachrane report found insufficient evidence to

determine the effects of garlic in preventing or treating the
common cold. Other reports conducted a similar absence of
high quality evidence for garlic having a significant effect on
the common cold.
 Other Uses Of Garlic

SOME OTHER USES OF GARLIC

The sticky juice within the bulb cloves is used as an adhesive

in mending glass and porcelain. An environmentally benigh
garlic-derived polysulfide product is approved for use in the
European Union (under Annex 1 of 91/414) and the UK as a
nematicide and insecticide, including for use for control of
cabbage root fly and red mite in poultry.
 ADVERSE EFFECTS AND
TOXICOLOGY

Garlic Breath Caused By Garlic

Eating garlic is known to cause bad breath (halitosis) and also

body odor, described as a pungent garlicky smell to sweat.
This is caused by AMS. AMS is a volatile liquid which is
absorbed into the blood during the metabolism of garlic
derived sulfur compounds; from the blood it travels to the
lungs and from there to the mouth, causing the bad breath;
and skin, where it is exuded through skin pores. Washing the
skin with soap is only a partial and imperfect solution to the
smell of garlic. Many studies have shown that sipping milk at
the same time as consuming garlic can significantly neutalize
the bad breath odor.
Mixing garlic with milk in the mouth before swallowing
reduces the odor better than drinking milk afterwards. Plain
water, mushrooms, and basil may also reduce the odor of
garlic; the mix of fat and water found in milk, however, was
the most effective.

The green, dry “folds” in the center of the garlic clove are
especially pungent. The sulfur compound allicin, that is
produced by crushing or chewing fresh garlic, produces other
sulfur compounds: ajoene, allyl polysulfides, and vinyldithiins.
Aged garlic lacks allicin, but may have some activity due to the
presence of S-allylcysteine.

Many people suffer from allergies to garlic and other species

of Allium. Symptoms can include the following:
. Irritable bowel
. diarrhea
. mouth and throat ulcerations
. nausea
. breathing difficulties
. and in rare cases, anaphylaxis.

Garlic sensitive people show positive tests to diallyl disulfide,

allypropyldisulfide, allylmercaptan, and allicin, all of which are
present in garlic. People who suffer from garlic allergies are
often sensitive to many other plants, which includes:
. onions
. chives
. leeks
. Shallots
. garden lilies
. ginger
. and bananas.

Several reports of serious burns resulting from garlic being

applied topically for various purposes, including naturopathic
uses and acne treatment, indicate that care must be taken for
these uses, usually testing a small area of the skin using a low
concentration of garlic. On the basis of many reports of such
burns, including burns to children, topical use of raw garlic,
as well as insertion of raw garlic into body cavities, is
discouraged. In particular, topical application of raw garlic to
young children is not advisable.

The side effects of long term garlic supplementation are

largely unknown.
The possible side effects include:
. gastointestinal disconfort
. sweating
. dizziness
. allergic reactions
. bleeding
. menstrual irregularities.

Some breastfeeding mothers have found that after consuming

some garlic, that their babies can be slow to feed, and have
noted a garlic odor coming from them.
If higher than recommended doses of garlic are taken with
anti coagulant medications, this can lead to a higher risk of
bleeding.

Garlic may interact with:

. warfarin
. saquinavir
. antihypertensives
. calcium
. channel blockers

the quinolone family of antibiotics such as:

. ciprofloxacin
. hypoglycemic drugs

as well as other medications.

Alliums might be toxic to cats as well as dogs.
 GARLIC FOR SPIRITUAL
AND RELIGIOUS USES

Garlic Flower
In Folklore:

Garlic has been regarded as a force of both good and evil. In

Europe, many cultures have used garlic for protection or white
magic, perhaps owing to its reputation in folk medicine.
Central European folk believes considered garlic a powerful
ward against the following:
. demons
. werewolves
. vampires.

To ward off vampires, garlic could be worn, hung in windows,

or rubbed on chimneys and keyholes.

In the foundation myth of the ancient Korean kingdom of

Gojoseon, eating nothing but 20 garlic cloves and a bundle of
Korean mugwort for 100 days let a bear be transformed into a
woman.
 NUTRITION

Nutrition Of Garlic

In the typical serving size of 1 to 3 garlic cloves (3 to 9 grams),

garlic provides no significant nutritional value, with the
content of all essential nutriens below 10% of Daily Value (DV)
(table). When expressed per 100 grams, garlic contains several
mutrients in rich amounts (20% or more of the DV), including:
. B6 vitamins
. C vitamins

and the dietary minerals,

. maganese
. phosphorus

Per 100 gram servings, garlic is also a moderate source (10% to

19% DV) of:
. certain B vitamins

including:

. Thiamin
. pantothenic acid

as well as the dietary minerals such as:

. calcium
. iron
. and zinc (table)
The composition of raw garlic is 59% water, 33%
carbohydrates, 6% protein, 2% dietary fiber, and less than 1%
fat.

Table Of Raw Garlic

Nutritional value per 100 g (3.5 oz)
Energy 623 kj (149 kcal)
Carbohydrates 33.06 g
Sugars 1g
Dietary fiber 2.1 g
Fat 0.5 g
Protein 6.36 g
Vitamins Quantity %DV
Thiamine (B1) 0.2 mg 17%
Riboflavin (B2) 0.11 mg 9%
Niacin (B3) 0.7 mg 5%
Pantothenic acid (B5) 0.596 mg 12%
Vitamin (B6) 1.2350 mg 95%
Folate (B9) 3 mg 1%
Cloline 23.2 mg 5%
Vitamin C 31.2 mg 38%
Minerals Quantity %DV+
Calcium 181 mg 18%
Iron 1.7 mg 13%
Magnesium 25 mg 7%
Maganese 1.672 mg 80%
Phosphorus 153 mg 22%
Potassium 402 mg 9%
Sodium 17 mg 1%
Zinc 1.16 mg 12%
Other constituents Quantity
Water 59 g
Selenium 14.2 mg
 CALORIES, CARBS, AND MORE

Garlic Picture #1

While garlic is a low calorie food, it is not particularly rich in

the daily nutrients that people need. But as per the U.S.
Department of Agriculture's MyPlate guidelines, it is on the
list of healthy ingredients that you can include in your diet.

Nutritionally speaking, garlic is most useful as a spice or as a

way to bring out the flavors of other health foods, like
vegetables. The following nutrition facts for garlic from the
USDA are based on estimates of one (1) teaspoon serving.

Noting that it has the following:

. Calories: 4
. Protein: 0.18 g
. Fat: 0.01 g
. Carbohydrates: 0.93 g
. Fiber: 0.1 g
. Natural sugars: 0.03 g
. Calcium: 5 mg
. Iron: 0.05 mg
. Magnesium: 1 mg
. Potassium: 11 mg
. Vitamin C: 0.9 mg

For more information please see previous page.

Garlic is also thought to be a source of amino acids (the
building blocks of proteins) and enzymes, which can help the
body build muscles and protect your gut health, respectively.

While there is no single way to completely protect yourself

against cancer, many researchers suggest making sure that
your diet is rich in fresh foods that may help lower your risk
for certain types of the disease.
 HEALTH BENEFITS OF
EATING GARLIC

Garlic Picture #2

Historically, garlic was used for the following medicinal

purposes:

. Appetite stimulant
. Blood pressure regulator
. Colic
. Constipation
. Cough
. Diarrhea
. Fever
. Infections
. Intestinal parasites
. Menstrual symptom relief
. Muscle pain relief
. Rheumatism
. Seasickness
. Skin disease
. Strength building
. Wounds

Today, research supports some of these medicinal benefits,

but most studies remain inclusive overall. Research primarily
supports garlic's potential antibacterial benefits, as well as its
ability to help control cholesterol- causing lipids that are in
the blood. Garlic also has antioxidants, which can prevent free
radicals that contribute to chronic illnesses, such as heart
disease and cancer.

Some of the most promising research on garlic's health

benefits pertains to cholesterol and high blood pressure. But
the research on these effects are limited. The National Center
for Complementary and Integrative Health describes
conflicting studies on the effects of garlic supplements on
cholesterol. In some studies that were done, garlic
supplements were shown to lower blood cholesterol within
three months. In other studies, though, garlic had no effects
on cholesterol whatsoever.

While garlic may provide antioxidants that are shown to

potentially help ward off certain forms of cancer over time,
such benefits are tied to eating garlic, garlic supplements do
not have the same effects. Some of the most widely studied
cancer effects from garlic include:
. colon cancer
. stomach cancer
. breast cancer
. esophageal cancer
. and pancreatic cancer.

Nevertheless, a meta-analysis that was published in March

2015 in the “Cancer Prevention Research” suggests that more
research is needed to determine whether garlic and similar
vegetables, such as onions and leeks, can play a role in
preventing cancer. Scientists also don't know how much garlic
people need to consume to see some benefits.

Another potential benefit of chewing on garlic is boosting

heart health. This is compared with swallowing garlic or
extracts that have not been chewed, according to an article
that was published in the journal, “Lipids In Health And
Disease”.
 CAN GARLIC HELP YOU LOSE WEIGHT?

Some people online tout-garlic as a weight loss aid. But most

of the studies on garlic's effect on weight have been
conducted in labs on rodents, not humans, so more studies
are needed.

One such study that was published in “The Journal Of

Nutrition” has found that garlic may help to reduce body
weight and fat accumulation in obese mice that were on a
high-fat diet. Another such study, that was published in the
“American Journal Of Hypertension”, that involved rats with
hypertension, high cholesterol, and high insulin levels that
were being fed a diet with high fructose corn syrup, has
suggested that commercial garlic products helped promote
weight loss.

But in humans, a study on obese adults who took a

supplement that contained garlic, caffeine, ginger, and other
herbs observed a modest weight loss of 4.2 pounds as
compared with 0.9 pounds on average after eight weeks.
It was not clear whether the weight loss was attributed to any
single supplement, a combination of ingredients, or only
lifestyle activities and habits.

Instead of relying on garlic as a weight loss tool, it is best to

follow tried and true methods that include a healthy diet and
an active lifestyle. The American Heart Association
recommends that between 30 to 60 minutes of moderate
intensity exercise per day if you are looking to lose weight.
 HOW TO SELECT GARLIC

How to select the garlic.

Garlic is used in a number of different ways for eating. The

most traditional method is buying whole garlic bulbs and
mincing or slicing them for cooking. You will want to look for
bulbs that are white without brown or black spots on them.

The bulbs should also be firm with no soft spots or loose

cloves. If you do not want to cut or mince garlic cloves, you
can also buy ready to use minced garlic, garlic oil, or garlic
powder.
Be aware that the more processed the garlic is, the less aroma
and flavor there is, your choice all depends on your personal
references.

If you like to take garlic supplements, be sure to speak to your

medical doctor first. After you get an all-clear from him, you
can find them in the form of capsules and soft-gels. Garlic is
also available as an essential oil that can be diluted with
carrier oil and applied to the skin.
 TIPS FOR COOKING WITH GARLIC

Cooking With Garlic

Garlic has an intense smell, thanks to its sulfur containing

compounds. These glycosides are only emitted upon peeling
the bulbs or either cutting or crushing them. Raw garlic is
sliced or minced before being added to your favorite dishes.
You can also saute garlic cloves in oil or roast them in the
oven.

To help avoid making a mess, you can opt for preminced

garlic. You can use a teaspoon at a time to add to your
favorite recipes, and then you need to store the jar in the
refrigerator to keep the product fresh.

You can even find preminced garlic in the frozen foods section
frozen into individual cubes. Garlic powder is another option
that offers more of a spicy flavor.
 CAN GARLIC HELP PREVEN THE COMMON COLD?

Garlic In The Fields.

During cold and flu season, many people swear that by eating
or chewing garlic, or even taking more garlic supplements. It is
thought that the antioxidant contained in garlic may help to
boost your immune system so that you get sick less often.
But garlic alone may not be enough to prevent you from
getting sick, and preliminary studies conducted that garlic
doesn't help prevent colds. While you might gain other health
benefits from eating garlic.
 ARE THERE ANY SIDE EFFECTS?

For most people, it is safe to eat garlic liberally. But it is also

possible to have an allergy or sensitivity to these otherwise
healthy bulbs. Spice allergies aren't as common as other food
allergies, but you man be a higher risk if you are also allergic
to birch pollen. If you have an allergy to garlic, you could also
have allergies to other related spices.

Signs of an allergic reaction, facial swelling, and breathing

difficulties. A non-allergy food sensitivity to garlic may cause
gas, bloating, and other gastrointestinal discomfort.

Also, eating garlic or taking garlic supplements can cause the

following side effects in some individuals:

. heartburn
. bad breath
. upset stomach
. body odor
. diarrhea
. Nausea
. Vomiting
. Ulcers

Chewing or eating raw garlic may increase such effects, as well

as having garlic on an empty stomach.

Eating garlic in moderation is unlikely to interfere with

medication, but taking garlic supplements may. Garlic
supplements may interfere with HIV drugs and anticoagulants
because of an increased risk of bleeding. Bleeding risks can
also occur if you're undergoing surgery.

Take care when using garlic essential oils on your skin. These
can cause eczema, burns, and irritation if used incorrectly.
Also do not ingest any essential oils.
 PROVEN HEALTH BENEFITS OF GARLIC

Garlic Picture #3

“ Let food be thy medicine,

and medicine be thy food.”
Saying by Ancient Greek Physician Hippocrates.

These are famous words from the ancient Greek physician

Hippocrates, who was often called the father of “Western
Medicine”.

He actually used to prescribe garlic to treat a variety of

medical conditions.

Modern science now has recently confirmed many of these

beneficial health effects.

Here below are eleven health benefits of garlic that are

supported by human research.

1.
Garlic is a plant in the Allium or (onion) family. It is closely
related to onions, shallots and leeks. Each segments of a garlic
is called cloves. There are about 10 to 20 cloves in a single
bulb. Garlic grows in many parts of the world and is a popular
ingredient is cooking due to its strong smell and delicious
taste. Scientists now know that most of its health benefits are
caused by its sulfur compounds formed when a garlic clove is
chopped, crushed or chewed.
2.
GARLIC IS HIGHLY NUTRITIOUS, WITH FEW CALORIES
Calorie for calorie, garlic is incredibly nutritious.
One clove (3 grams) of raw garlic contains 5g>
. Manganese: 2% of the Daily Value (DV)
. Vitamin B6: 2% of the (DV)
. Vitamin C: 1% of the (DV)
. Selenium: 1% of the (DV)
. Fiber: 0.06 grams
. Decent amount of calcium, copper, potassium, iron,
phosphorus and vitamin B1

This comes with 4.5 calories, 0.2 grams of protein and 1 gram
of carbs. Garlic also contains trace amounts of various other
nutrients. In fact, it contains a little bit of almost everything
that you need.
3.
GARLIC CAN COMBAT SICKNESS
Garlic supplements are known to boost the function of the
immune system. One large, 12 week study has found that a
daily garlic supplement reduced the number of colds by 63%
compared to a placebo. The average length of cold symptoms
was also reduced by 70%, from 5 days in the placebo group to
just 1.5 days in the garlic group. Another study done has
found that a high dose of aged garlic extract (2.56 grams per
day) reduced the number of days sick with cold or flu by 61%.
Despite the lack of strong evidence, adding garlic to your diet
may be worth trying if you often get colds or flus.

4.
FOR THE HEART
Cardiovascular diseases like heart attacks and strokes are the
world's biggest killers. High blood pressure, or hypertension,
is one of the most important drivers of these diseases. Human
studies have found that garlic supplements to have a
significant impact on reducing blood pressure in people with
high blood pressure. In one study, 600 to 1,500 mg of aged
garlic extract was just as effective as the drug Atenolol at
reducing blood pressure over a 24 week period. Supplement
doses must be fairly high to have the desired effects. The
amount needed is equivalent to about four cloves of garlic per
day. High doses of garlic appears to improve blood pressure
for those with known high blood pressure (hypertension). In
some instances, supplements may be as effective as regular
medications.

5.
Garlic can lower total LDL cholesterol levels. For those people
with high cholesterol, garlic supplements appear to reduce
total DLD cholesterol by about 10 to 15%. Looking at LDL or
(bad cholesterol levels), and HDL (good cholesterol ),
cholesterol specifically, garlic appears to lower the DLD but
has no reliable effect on HDL. High triglyceride levels are
another known risk factor for heart disease, but garlic seems
to have no significant effects on triglyceride levels. Garlic
supplements seem to reduce total and HDL cholesterol,
particularly in those people who have high cholesterol levels.
HDL cholesterol and triglycerides do not seem to be affected.
6.
GETTING DAILY NUTRITION GUIDANCE
Garlic contains antioxidants that support the body's
protective mechanisms against oxidative damage. High doses
of garlic supplements have been shown to increase
antioxidant enzymes in humans, as well as significantly reduce
oxidative stress in those with high blood pressure. The
combined effects of reducing cholesterol and blood pressure,
as well as the antioxidant properties, may reduce the risk of
common brain diseases like Alzheimer's disease and
dementia. Garlic contains antioxidants that protect against
cell demand and aging. It may reduce the risk of Alzheimer's
disease and dementia.

7.
GARLIC MAY HELP YOU TO LIVE LONGER
The fact that garlic can fight infectious diseases is also an
important factor, because these are common cause of death,
especially in the elderly or people with dysfunctional immune
systems.
Garlic has known beneficial effects on common causes of
chronic diseases, so it makes sense that it could also help you
live a longer life.

8.
Garlic was one of the earliest, “Performance enhancing”
substances. It was traditionally used in ancient cultures to
reduce fatigue and enhance the work capacity of labores.
Most notably, it was given to Olympic athletes in ancient
Greece. Rodent studies have shown that garlic helps with
exercise performance, but very low human studies have been
done. People with heart disease that took garlic oil for 6
weeks had a 12% reduction in peak heart rate and better
exercise capacity. However, a study on nine competitive
cyclists found no performance. Garlic may improve physical
performance in lab animals and people with heart disease.
Benefits in healthy people are not yet conclusive.

9.
GARLIC MAY HELP DETOXIFY THE BODY
A high dose, the sulfur compound in garlic have been shown
to protect against organ damage from heavy metal toxicity. A
four week study in employees of a car battery plant (excessive
exposure to lead) found that garlic reduced lead levels in the
blood by 19%. It also reduced many clinical signs of toxicity,
including headaches and blood pressure. Three doses of garlic
each day even outperformed the drug D-penicillamine in
reducing symptoms.

10.
GARLIC MAY IMPROVE BONE HEALTH
No human studies have measured the effects of garlic on bone
loss. However, rodent studies have shown that it can minimize
bone loss by increasing estrogen in females. One recent study
in menopausal women found that a daily dose of dry garlic
extract (equal to 2 grams of raw garlic) significantly decreased
a marker of estrogen deficiency. This suggests that this
supplement may have beneficial effects on bone health in
women. Foods like garlic and onions may also have beneficial
effects on osteoarthritis. Garlic appears to have some benefits
for bone health by increasing estrogen levels in females, but
more human studies are needed.
11.
GARLIC IS EASY TO INCLUDE IN YOUR DIET
The last one is not a health benefit, but it is still important.
Garlic is very easy to include in your current diet. It
complements most savory dishes particularly soups and
sauces. If you have a bleeding disorder or are taking blood
thinning medications, talk to your medical doctor before
increasing your garlic intake. A common way to use garlic is to
press a few cloves of fresh garlic with a garlic press, then mix
it with extra virgin oil and a bit of salt. This is a healthy and
super satisfying dressing. Garlic is delicious and is easy to ass
to your diet. You can use it in many savory dishes including,
sauces, stews, soups, dressing and more. Four thousands of
years, garlic was used and believed to have medicinal
properties. SCIENCE HAVE NOW CONFIRMED IT.
 HEALTH BENIFITS OF BLACK GARLIC

Garlic Picture #4

What is black fermented garlic, do you know? It turns out that

this one is very popular in Middle Eastern and Mediterranean
countries, as well as in China and India. It becomes a great
flavoring which has many proven health benefits. It has been
through the process of aging caramelization, and fermentation
so that the color is black. It has been through the
fermentation involved with high heat and aging time. As a
result, it affects the garlic which includes the:
. decomposition,
. hydrolysis,
. acid reduction,
. synthesis,
. Caramelization,

as well as breaking down the

. enzymes.

In fact, it creates more antioxident potential in it. Black

fermented garlic is actually provide high concentrations of
highly beneficial sulfur compounds, especially one in
particular: S-allyl-cysteine (SAC).

> Have SAC (S-allyl-cyssteine

It appears by the process of fermenting which is a result of
destroying allicin. It ia actually biologically converted to SAC.
As a result of this conversion SAC does a good job such as
it provides better stability and absorbs well compared to the
allicin. It is great to know that SAC has a role in enhancing the
antioxidant effects compared to the same amount of allicin.

> It Has Antioxidant Power

As I mentioned before, black fermented garlic possesses the
antioxidant power due to its fermenting process. In this case,
the potency of antioxidant brings the health benefits for sure.
For example, antioxidant take part in preventing the free
radicals effect in the body. It also contributes to protect the
body against certain health problems. Not only for that, black
fermented garlic is also beneficial to promote the activity of
endogenous antioxidant enzymes and inhibits prooxidant
enzymes.

> It Prevents Infections

Due to the presence of antimicrobial, antibiotic and antifungal
agents that are in its active ingredients, allicin and S-
allylcysteine promotes the metabolism. In addition, it is also
beneficial to protect the body against infections.
> It Balances Blood Pressure Level
It is shown that black fermented garlic takes part to balance
the level of blood pressure. In this case, you can consume 800
mg per recommended serving of it to achieve this health
benefit. Indeed, it is linked with the presence of SAC. In fact,
to get this benefit, you should consume a minimum of 1.2 mg
of S-allyl-cysteine (SAC) in each recommended serving of the
supplement. Then with a good consumption of it, you can
achieve the best health benefits of black fermented garlic.

> It Balances Cholesterol Levels

Another health benefit is that is provided by black fermented
garlic it that it balance cholesterol levels. A good consumption
of it including SAC supplement can help to maintain
cholesterol levels in the normal range. In a study that was
conducted in 2014 by the National University Hospital in
South Korea, the study has shown that the participants who
has eaten black garlic extract daily for 12 weeks had an
improvement in good cholesterol and lowering the
allpoprotein B in the blood lipids which is considered as an
indicator of heart disease risk. For those people who want a
healthy heart, having taken black fermented garlic is
something that should be taken into account.

> It Prevents Cancer

As you well know, cancer is such a chronic disease. It really
needs the right prevention and treatment. In this case, black
fermented garlic offer its benefit to prevent the risk of cancer.
It is known that SAC, a natural component of fresh garlic and
derivative of the amino acid cysteine in black fermented garlic
is beneficial in reducing the cancer risk as well as lowering the
cholesterol levels in the blood. Information that is based on a
Spandidos Publication research has shown that garlic can
reduce the growth of a disease that leads to colon cancer. It
you want to protect the body against cancer, then it is worth
to try black fermented garlic as the consumption. In addition,
you should consume other foods such as fruits and vegetables
to prevent cancer as well.

> It Protects The Liver

Are you one of those people that wants to protect the liver?
Then, it is suggested to consume some black fermented garlic.
Surprisingly, it has shown that black fermented garlic has the
positive effect in lowering the inflammation and possible
reversing damage that is caused by alcohol on the liver. Thus,
with this research, it may be a good way to protect your liver
from other diseases.

> It Treats Diabetes

For those people who are suffering from diabetes may need a
right treatment and consuming the healthy foods as well. You
may need to control the consumption of sugary foods. Black
fermented garlic has shown that its ability to treat diabetes
type 2. It is linked with the presence of antioxidants in it. It is
also based on many studies which shown that high level of
antioxidants have a positive effect in preventing
complications of diabetes. Therefore, start to consume black
fermented garlic to get the best health benefits from it.

> It Boosts Immune Functions

As I have explained before, black fermented garlic has a great
potency of antioxidant effect. As a result, it will protect the
body against certain health problems. Black garlic has:
. antiviral,
. antifungal,
. antibacterial
. antiparasitic,

properties to create the strongest immune system. Not only

for that, it is also reducing the body inflammation. Then, you
can prevent certain diseases including asthma, and arthritis as
well.

Also, there are other health benefits which are:

> Relieves Allergy

> Treats Arthritis
> Treats Asthma
> Prevents Stroke
> Protects Heart Health
> Promotes Body Metabolism

To conclude, having black fermented garlic with the sweet,

caramel-like taste can be a great way to achieve the best
health benefits. In this case, you should consume it in
moderate and in a right way. Then, you can get the excellent
benefits and the healthier body that you want.

Garlic Picture #5
 2018 AMERICAN CONSUMER REPORT
(On Health Benefits If Garlic)
By Julia Calderone
April 19th. 2018

THE HEALTH BENEFITS OF GARLIC

There's nothing like a little garlic to punch up a stir-fry, roast

chicken, or pasta dish, but for centuries it has been purposed
to add some oomph to your health, too.

Ancient civilizations used garlic to treat asthma, digestive

disorders, heart disease, infections, respiratory disorders,
tumors, and even intestinal worms. Today, claims for the
health benefits of garlic includes lower blood pressure and
cholesterol, an anti-inflammatory effect, a reduced risk of
cancer, and a stronger immune system.
WHAT MAKES GARLIC SPECIAL

Garlic's odoriferous flavor comes from sulfur compounds

made fro allicin, an active ingredient once thought to be
responsible for the health benefits of garlic. But it has as many
as 40 compounds, and “any number or combination of them
may be responsible for its healthfulness,”

Most of the studies on the health benefits of garlic used garlic

supplements because they provide a consistent dose, though
others used garlic powder, garlic oil, and a Japanese method
of preparing garlic that involved kneading and pulverizing
crushed garlic together with egg yolk.

A review of studies published in the journal Neurological

Research in March, for instance concluded that garlic and
some of its various preparations (such as garlic extract or
powder) could be a helpful side therapy for those already
being treated for cardiovascular disease, high blood pressure,
and diabetes; and potentially may even reduce the risk of
heart attack and stroke.
 Another Garlic Picture #6

Another study published in 2017 involving an analysis of nine

clinical trials with a total of 768 patients with type 2 diabetes
found that those who took 50 to 1,500 mg of a garlic
supplement each day for two or three months had significant
reductions in their fasting blood glucose levels.

And in an earlier, smaller study of 55 people with metabolic

syndrome, a group of risk factors, such as excess stomach fat
or high blood pressure, that raise the risk of heart disease,
published in the journal of Nutrition, Dr. Budoff M.D. And his
colleagues found that those who took a daily garlic.

A HINT OF CAUTION

Many studies showing a cardiovascular benefits, though

rigorous, are small, and not every study shows that garlic is
beneficial. There has been even concerns that garlic
supplements may be harmful for some people with heart
disease.

A research review published in the journal of the American

College of Cardiology found that garlic (along with green tea,
ginko, ginseng, and hawthorn) can interfere with the efficacy
of some heart medications or increase their side effects.

For example, too many garlic can pose a bleeding risk for
people on anticoagulants such as warfarin (Coumadin,
Panwarfin) or a prescribed aspirin regimen. It may also make
some other drugs less effective, such as saquinavir, a drug
used to treat HIV infections, according to the National
Institute of Health.

The authors of the review also noted that garlic (and other
herbal supplements) has “limited evidence of benefits,”
meaning it might help but more research is needed.

The research is even weaker for garlic's ability to fight

bacteria, ward off colds, boost the immune system, or reduce
the risk of certain cancers, such as stomach or colon cancer.

“There's a lot of purported benefits of these medicines [garlic

supplements],” says Dr. Budoff, M.D. Of the Los Angeles
Biomedical Research Institute. “I'm more comfortable with
the research.”
GARLIC IN YOUR DINNER

Perhaps for these reasons, experts say the best way to get
your garlic is from the fresh clove, although there can be a few
“side effects” from eating fresh garlic. Garlic breath is
probably the worst of it, but some people do suffer from
indigestion after eating fresh garlic.

A less stinky and easier-on-the-stomach alternative may be

black garlic, which is “aged” under intense heat and humidity
for 10 days, turning the bulbs black and purportedly giving the
allium a sweeter, more sour taste with a jelly-like consistency.
This aging process rids the garlic of its pungent, irritating
properties, but the benefits remain.

Garlic is an essential part of the Mediterranean diet, “which

has been shown to have the best long-term outcomes of any
diet we know of,” says Dr. Budoff. Studies have linked this
way of eating, which emphasizes produce, legues, grains, and
healthy oils, with small amounts of fish and meat to a better
quality of life, a lower risk of chronic disease, and better
brain health in adults.

HOW TO GET THE MOST OUT OF GARLIC

The fresher the garlic, the higher the concentration of its

active ingredients, Dr. Budoff explains. Though garlic can keep
for months, he says it's best to eat it within a week. “If you go
longer than that,” he says, “you can end up with something
that's deactivated.

STORE IT RIGHT. Keep garlic in a cool, dark place with good

ventilation to prevent it from getting moldy or form spouring.

CHOP IT FOR YOUR HEALTH. Chopping, slicing, or smashing

garlic triggers an enzyme reaction that increases its healthful
compounds. Heat prevents this reaction, so let garlic sit on the
cutting board for at least 10 minutes before cooking.
MINIMIZE GARLIC BREATH. The smell of garlic can stay on
your breath and be excreted by the lungs for a day or two
after you eat it. A study published in the journal of Food
Science in 2016 suggests that munching on raw mint leaves,
apples, or lettuce after a garlicky meal can help by neutralizing
the sulfur compounds in garlic responsible for its odor.
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