Garlic ~ Let Your Food Be Medicine
Tuesday, March 31, 2009 at 6:44PM 
Garlic is one of my favorite medicinal foods, and although I do prefer it sauteed or roasted, raw garlic has the most potent medicinal properties.
Garlic (Allium Sativum) is grown all over the world and is considered by herbalists to be one of the most useful herbs for medicinal purposes. Garlic’s common name describes its leaves and use from Anglo-Saxon gar (lance) and leac (leek or pot-herb). Garlic has been used as a food and medicine since ancient times. It's a member of the lily family, a perennial plant that's cultivated worldwide. The garlic bulb is composed of individual cloves enclosed in a white skin.
The Greek historian Herodotus (484-425 B.C.) reported that inscriptions on an Egyptian pyramid recorded the quantities of garlic consumed by the laborers. An Egyptian medical papyrus dating from about 1550 B.C. mentions garlic as an effective remedy for many ailments. Cloves of garlic were found in Egyptian burial sites, including the tomb of King Tutankhamen. Because they consumed so much garlic, Ancient Egyptians were often referred to as 'the stinky ones'.
In China it was traditionally used for fevers, dysentery, and internal parasites.
In 1721 during a widespread plague in Marseilles, four condemned criminals were recruited to bury the dead. The gravediggers proved to be immune to the disease. They drank a concoction of macerated garlic in wine, which came to be known as vinaigre des quatre voleurs (four thieves’’ vinegar) and is still available in France today. Its antibacterial activity was first recognized in an 1858 study by the French microbiologist Louis Pasteur.
During both World Wars, garlic was applied to wounds to prevent septic poisoning and gangrene. It has also been successfully used to control diarrhea, whooping cough, pulmonary TB, diphtheria, typhoid and hepatitis.
There have been more than 2500 credible scientific studies and well-documented health benefits. These include reducing cholesterol & triglycerides in the blood, while increasing high-density lipoproteins, (good cholesterol), lowering blood pressure, improving circulation, preventing yeast infections, cancers, colds, and flu. It is effective against many fungal infections and trichomonas, to expel worms, and use in controlling mild diabetes. I give my horses granulated garlic in summer to deter flies and mosquitos and to boost their immune system.
Studies have shown that garlic significantly decreases the incidence of cancer, especially in the gastrointestinal tract, among those who consume it regularly.
Eating a clove of garlic each day for several months may have a significant blood thinning effect. Herbalists consider garlic to be a first-rate digestive tonic, and also to treat toothache, earache, coughs, and colds.
Some cases of allergic reactions have been reported. Some individuals may experience heartburn or flatulence. People with ulcers or gastrointestinal problems should not eat excessive amounts of garlic.
Other side effects of consuming garlic include a reduction in clotting time of blood and use of this herb can interfere with those using anticoagulant medications or aspirin therapy. Diabetics should be aware that consuming large doses of garlic, in pill form or capsules can interfere with insulin therapy in the long term. Always consult a medical professional if you are on medications or have concerns.
Reader Comments (2)
What an informative article! I've heard about many of the beneficial qualities found in garlic, and I LOVE using lots of garlic in recipes, and have even enjoyed it raw. As far as the Egyptian nickname: "The stinky ones" (ha!), I've learned that couples who BOTH eat garlic tend to adjust a lot easier to the odor, and thus as more tolerant towards each other. I am so lucky to be living back out at the goat/garlic farm! We'll probably be harvesting and braiding it as quickly as possible. (I can't wait to smell it! :)
Thanks for this great information about Louis Pasteur. It's always fun to see others providing great Pasteur quotes and Pasteur images. Thanks again!