Garlic was known as the great panacea to the Greek physician Galen (A.D. 130-210).
In Egypt, Garlic was given while working on building the great pyramids to increase the worker’s strength.
The Romans perceived garlic as an aid to strength and endurance.
Garlic grows wild almost all around the world.
It is related to onion, leeks, and chives. It is thought that garlic is native to Siberia, but spread to other parts of the world over 5000 years ago.
Garlic is used for many conditions related to the heart and blood system.
On this HERBAL GUIDE, you will learn in which conditions garlic can assist
Garlic, when eaten daily or taken as a supplement:
- preventative treatment for poor circulation
- supportive remedy for high blood pressure
- reduces cholesterol level
- protective against hardening of the arteries
- strengthens the system against recurrent infections
- fight colds and continual coughs
- useful in treating bronchitis, lung infections in general, sinusitis
- help to get rid of intestinal worms
- helpful in allergic asthma and hay fever
Garlic belongs to the onion family, it has a large variety of uses both medicinal and culinary.
Garlic is an antiseptic with antibiotic and antifungal actions, this is due to the presence of allicin.
It is also an expectorant, lowers blood pressure, reduces cholesterol, reduces blood clotting, clears fatty deposits in the blood vessels.
It has a cleansing effect on the blood and helps to maintain healthy flora in the intestines.
Garlic may have a role in the prevention of cancer, particularly stomach cancer.
Garlic can be beneficial to diabetes:
Garlic intake lowers fasting blood glucose. A 2015 analysis of results from seven clinical studies shows that taking garlic powder 600-1500 mg daily, garlic oil 8.2 mg daily, or aged garlic extract 1000 mg daily reduces fasting blood glucose levels by about 1.7 mg/dL compared to control in patients with diabetes.
The World Health Organization’s (WHO) guidelines for general health promotion for adults is:
- a daily dose of 2 to 5 g of fresh garlic (approximately one clove)
- 0.4 to 1.2 g of dried garlic powder
- 2 to 5 mg of garlic oil
- 300 to 1,000 mg of garlic extract
- other formulations that are equal to 2 to 5 mg of allicin.
HOW TO MAKE GARLIC INFUSED OIL?
Crush or Chop finely garlic and cover with olive oil, let it stand overnight and macerate.
Strain off in the morning.
A quicker option that required heating on the stove
- Crush 4 cloves of garlic directly into a saucepan and pour in olive oil.
- Heat the mixture over medium-low heat for 3 to 5 minutes.
- Remove the pan from the heat and pour the mixture into a container.
- Refrigerate your infused oil and keep it only for a few days.
HOW TO MAKE GARLIC SYRUP?
You will need honey and garlic for the syrup.
Chop finely the garlic and cover with honey and let it stand for 4 days.
Strain off the garlic and take up to 4 tsp a day.
How to prevent garlic breath?
A chemical called disulfide that causes the odour given off after eating.
Drinking mint water can minimize this effect and refresh your breath, also eating raw apple or lettuce may help reduce garlic breath.
One last tip:
Many kinds of garlic are bleached (mostly the ones sourced in China).
Organic garlic is a reliable way of avoiding the bleaching that may be done to make the bulbs look perfectly white.