 Is garlic as
effective for health as it is said to be? What
does it do and why? Is it best raw or cooked
or as a supplement? And why is that pungent
smell good for you?
A recent issue of Which? Magazine
looked at the evidence for garlic as a health aid. Their
conclusions were good in parts but overall mixed. Yes,
garlic may help prevent colds and flu, and it may be useful against heart disease. Some research shows that it may reduce blood clotting, cholesterol and hardening
of the arteries. But the report said that the studies were limited and more research was
needed.
Meanwhile, garlic is rarely out of the news, and if the research is
broadly inconclusive, evidence from many sources looks good. Hippocrates, Galen, Pliny the
Elder, and Dioscorides all mention the use of garlic for a large number of conditions,
including parasites, respiratory problems, poor digestion and low energy. Its use in China
was first mentioned in A.D. 510. Louis Pasteur confirmed the antibacterial action of
garlic in 1858.
Here,
Cornelis van Dalen, practitioner in
naturopathic medicine, describes how he uses
and recommends garlic as a treatment.
 Garlic and its close relation, onions, are known for their healing
properties and their contribution to longevity. The active ingredient in garlic is called Allicin, a volatile oil- containing sulphur
which is responsible for its pungent odour. Allicin is formed by the action of an enzyme allinase. This enzyme and its odour are
both destroyed by cooking. Unfortunately, cooking
also lessens the medicinal effect since the odour is an intrinsic healing aspect of
garlic. Odourless garlic in the form of
capsules is available to take as a daily supplement. However, research studies show that
garlic in its raw form has the greatest benefit.
As a naturopath, I recommend garlic for the following: to reduce LDL
cholesterol and raised blood pressure; to protect against heart disease in general; to
reduce platelet aggregation (stickiness) of the blood as an aid to circulation problems; as an anti fungal agent to promote healthy
intestinal flora, especially in the treatment
of Candida Albicans;
to eliminate heavy metals and toxins; to treat the common cold or flu,
through the anti-viral properties; to help lower blood sugar levels and aid the diabetic.
I recommend garlic in its fresh state, but not all people enjoy or appreciate its pungent and fiery nature.
If you cannot take garlic fresh, buy manufactured garlic supplements and take as directed
on the packaging. But remember that a manufactured product loses many of the intrinsic
benefits, and for effective allicin content the best form is whole fresh garlic.
How much garlic is needed?
· Common colds and flu - taken when early symptoms appear – every three
hours during the day hold half a clove for 20-30 minutes in the mouth between cheek and
teeth, without chewing.
· Candida and (bacterial) digestive disorders– eat half a clove twice a
day before meals. Chewing fresh parsley is effective against the odour created with garlic
consumption and reduces the burning sensation in the lining of the digestive tract.
Putting a garlic clove between two slices of apples lessens the fiery taste.
· To ward off mosquitoes and fleas eat at least one clove of garlic a day! It
works for pets too - crush some into their food. ) Alternatively, take garlic capsules or tablets
according to manufacturers recommended dosages would also work. I know of a person who was
rarely bitten though she was living in a tropical climate that had abundant mosquito life. Her
daily regimen was four garlic capsules per day. Her pet dog had a minimal number of fleas
as it had garlic added to the food very day.
· Heart disease protection: take one to two cloves daily or capsules according
to the manufacturer. We have become
accustomed to think that one substance, drug or pill will be the panacea for our ailments.
Garlic has healing properties but works most effectively in aiding a body that is also
fuelled by healthy foods. Our Western diet is high in animal produce and refined foods
(particularly with excess sugar and salt). I
suggest that heart and circulatory disease patients should eliminate
the following: coffee, tea, alcohol, all dairy products, all meat (red and white), sugar
in all forms, white flour, refined foods, all ready prepared meals, canned and packaged
foods. Emphasis is on whole and natural foods.
A few words of warning:
 Garlic can affect the mind and concentration. Do not eat it if performing
activities requiring concentration and mental acuity.
People who have an angry temperament or reddish complexion should use garlic
cautiously. As a substitute, the scallion or spring onion is equally effective but of
lesser pungency.
Garlic may cause gastric irritation in some people, or indigestion, nausea or
stomach pain.
Don't take garlic supplements if you are on a blood-thinning medication or
before surgery. Discuss these aspects with
your GP.
Garlic only keeps clotting in check, and although it is a benefit for persons
at risk
for cardiovascular disease, it cannot effectively replace stronger anticlotting drugs; its
primary value is as a preventive treatment.
Garlic is not a substitute for antibiotics, but it can be considered
useful for some bacterial infections.
Consult your physician, nutritionally-oriented health care practitioner,
and/or pharmacist for any health problem and before using any supplements or before making
any changes in prescribed medications.
If you have any questions regarding training courses in Naturopathy and Complementary
Medicine (Homoeopathy, Herbalism, Traditional Chinese Medicine, Nutrition), you are
invited to contact the CNM Head Office, at 73 Gardenwood Road, East Grinstead, West
Sussex, RH19 1RX . Telephone 01342 410 505, Fax 01342 410 909, or e-mail :
info@bestcare-uk.com. The CNM has colleges in
London, Manchester, Edinburgh, Exeter, Belfast, Dublin and Galway.
Garlic - which brand to buy?
Cornelis van Dalen does not recommend any specific brands since he prefers to
work with foods in their natural state, but laterlife has been investigating choices
available. Here are the basic findings:
· The most potent garlic is the type providing the highest yield of allicin.
Look for the brand Allimax which claims 100% yield
· Aged Garlic Extract has shown its effectiveness in several trials. This is sliced raw garlic allowed to age for 20
months without the use of high temperatures
· Capsules or tablets? There seems
to be little difference, as long as they fulfil the the conditions above
If
in any doubt about any of the information covered in any health related article and its
relevance for you, consult your GP.
|
