Native to central Asia, garlic is one of the oldest cultivated plants in the world, going back 4,000 years, to the ancient Egyptians. It was placed in the tomb of pharaohs and given to the slaves that built the Pyramids to enhance their endurance and strength. Greeks and Romans also used garlic before sporting events and going off to war. By the 6th century BC, garlic was known in both China and India.
Garlic is a member of the Allium family, which includes onions and leeks. It contains a
unique combination of powerful flavonoids and sulfur-containing compounds including
thiosulfinates (allicin), sulfoxides (alliin), and dithiins (ajoene). Allicin, one of garlic’s most
highly valued sulfur compounds, stays in tact for only 2-16 hours, at room temperature.
Thus, not all garlic (fresh or extracts/supplements) provide the same benefit. e.g. Cooking, microwaving (used on imported garlic), or adding garlic to acidic foods like lemon juice, cause it to loose some of its properties. Ageing garlic (powdered or supplements) to make it odorless, also reduces its beneficial allicin, and thus, compromises its effectiveness. Letting garlic sit after being chopped or crushed increases its benefits.
Garlic is a rich source of manganese, vitamins B6 and C. It also contains some copper, selenium, phosphorus, and a small amount of calcium, and vitamin B1. Garlic’s selenium, a
co-factor of glutathione peroxidase (important antioxidant enzyme), works with vitamin E in a number of vital antioxidant systems. Garlic’s B6 helps lower homocysteine, which can damage blood vessel walls.
Garlic helps clear the ill-effects of bronchitis, lung congestion, coughs, sore throats, sinus,
asthma, and food poisoning. It also helps treat bacterial and fungal infections. The diallyl sulfides in garlic improve iron metabolism because it helps to increase production of a protein called ferroportin, which enables stored iron to become bioavailable.
Garlic’s combination of anti-inflammatory and anti-oxidative stress compounds help prevent or improve degenerative cardiovascular conditions like artherosclerosis and the forming of blood clots.
Garlic lowers blood pressure in two ways: One particular disulfide called ajoene, prevents platelets from becoming too sticky and thereby lowers the risk of platelets forming a clot. The other is the production of hydrogen sulfide (H2S) gas, which occurs when red blood cells take sulfur-containing molecules in garlic, and then, use this gas to help blood vessels expand and balance blood pressure. H2S is placed in the same category as nitric oxide (NO).
Garlic has strong antibacterial and antiviral properties. Its ajoene disulfide helps keep
Candida Albicans yeast in check.
Select fresh garlic that is plump, firm, and free of sprouts or mold. In addition to fresh
organic garlic, organic powdered garlic can be used for convenience. Store garlic in a cool dry place in an open basket, away from sunshine and heat. For an effective odorless garlic supplement, choose a coated (enteric) tablet or capsule high in allicin, which will dissolve in the intestine instead of the stomach.
Ceres Enterprises Ltd: NZ http://www.ceres.co.nz/ 649 574-0373
Olive Green Organics: Australia http://www.olivegreenorganics.com.au 612 9603-7002
Lundberg Family Farms, USA: http://www.lundberg.com/ 1 530 538-3500
Maplegrove Gluten Free Foods, Inc., USA: http://www.maplegrovefoods.com
Simply Organic/Frontier, USA: http://www.simplyorganic.com/ 1 800 437-3301
Cobram Estate, Australia: http://wwwcobramestate.com.au 1300 558 828
Omega Nutrition, Canada & USA: http://omeganutrition.com 1 800 661-3529