garlic site


(Allium Sativum)

The attributes of garlic might be thought too good to be true if they were not independently supported by scientific research. However, the considerable work that has been done on this remarkable plant has revealed why garlic has been considered so important for over two millennia. Originally a native of central Asia, garlic is now grown throughout the world, particularly in southern Europe.

The main constituent of garlic is a volatile oil containing alliin, which is converted by the enzyme alliinase into diallyl disulphide. This has been shown to be an effective antibiotic even when diluted. The same ingredient creates an unfavourable environment in the gut for internal parasites, thus acting as a vermifuge. Garlic simultaneously encourages the presence of normal symbiotic gut flora and enables a more efficient uptake of nutrients. The excretion of the volatile oil via the lungs sterilises the alveoli and bronchial tree making it an effective treatment of bronchitic infections.

Garlic also contain germanium, which acts as a vasodilator to reduce high blood pressure; and glucokinins, that appear to lower blood sugar levels and improve pancreatic performance, thus benefiting the diabetes or hyperglycaemia sufferer.

Other characteristics of garlic are that it is an expectorant, expelling catarrh; a diaphoretic, promoting perspiration; and an anti-histaminic anti-inflammatory, relieving the symptoms of allergic reactions. Some trials have shown that garlic has an antifungal effect, effective against thrush, and that it can inhibit the growth of malignant cells in the renal system. As if all this is not enough, garlic has been proven to reduce the uptake of lipids and cholesterol, preventing the “furring” of arteries and associated cardio-vascular disease.

Summary of Actions

Hypotensive agent