It is no coincidence that garlic is indigenous to Central Asia, the area where people live the longest and the incidence of cancer is the lowest known. The ancient Egyptians included garlic in the diet of the slaves who built the pyramids.
History attributes many properties to garlic, and most of them are proven by scientific means. Garlic is possibly the herbal medicine with the most scientifically established properties.
The entire plant, but especially the bulb, contains alliin a (a sulfur glycoside) and enzyme (allinase), vitamins A, B1, B2, C and niacin (a B group vitamin). Alliin does not smell, but due to the action of allinase, which is released and acts when garlic is crushed, it changes first into allicin, and then into diallyl disulfide (the glucoside genin), which are the most important active principles. that give garlic its typical smell.
Alliin and diallyl disulfide are highly unstable substances that dissolve easily in liquids and gases. When carried by the blood, they infuse all the tissues and organs of the body. They thus act on the entire organism, although with greater force on the organs through which they are eliminated: bronchi and lungs, kidneys and skin.
In high doses, garlic produces a decrease in blood pressure, both the highest and the lowest. It has vasodilator effects, and is recommended for people suffering from hypertension, arteriosclerosis and cardiac dysfunctions (angina pectoris or heart attacks).
Garlic helps with platelet anticoagulation (prevents an excessive tendency of platelets to clump together, forming clots), and fibrinolytic (disintegrates fibrin, the protein that forms blood clots). This makes garlic highly recommended for people who suffer from thrombosis, embolism or vascular accidents due to lack of blood supply.
It lowers the level of LDL cholesterol (bad cholesterol) in the blood, because it makes it difficult for it to be absorbed by the intestine. It has been proven that in the hours following a breakfast of toast with butter, the cholesterol level increases by 20%, however when bread is rubbed with garlic, even if it has butter, this increase does not occur.
Since it normalizes the blood sugar level, it is a must for people suffering from diabetes and obesity.
Garlic is also an antibiotic and antiseptic. It has been shown to be effective against the following microorganisms:
– Escherichia coli, which causes intestinal dysbacteriosis and urinary tract infections.
– Salmonella typhi, which causes typhoid fever, and other Salmonella of the genus that cause serious intestinal disorders.
– Shigella dysenteriae, which causes dysentery by bacilli.
– Staphylococci and streptococci, which cause boils (infected spots) and other skin infections.
– Various types of fungi, yeasts and some viruses, such as herpes. It is assumed that the active principles of garlic interact with the nucleic acids of the virus, thus limiting its proliferation.
Garlic’s bacteria-killing powers within the gut keep an eye out for bad bacteria, while sparing the normal bacteria, which it’s good for. This makes garlic better than most known antibiotics, as it regulates the good bacteria in your gut instead of destroying it outright.
Its use is recommended:
– In diarrhea, gastroenteritis and colitis.
– In salmonellosis (intestinal infections generally caused by spoiled food.
– In the intestinal bacterial imbalance (alteration of the microbial balance of the intestine) often caused by the use of antibiotics.
– In fermentative dyspepsia, which causes flatulence in the colon.
– In urinary infections (cystitis and pyelonephritis), frequently caused by Esterichia coli.
– In various bronchial conditions (acute and chronic bronchitis), because when allyl disulfide is released through breathing, it acts directly on the bronchial mucosa. It is also expectorant and antiasthmatic.
Garlic stimulates the activity of the body’s defensive cells, both lymphocytes and macrophages. These cells, which flow with the blood, protect us from microorganisms, and are more capable of destroying cancer cells, at least in the initial phases of tumor formation. Garlic is now used with some success as an adjunct in the treatment of AIDS.
It is also active against roundworms and pinworms (small, white worms that cause anal itching in children). The most frequent types of intestinal parasites.
It also prevents malignant tumors, especially digestive cancers. This is probably due to its regulating action on intestinal bacteria and normalizing digestive function, although this may be related to its effects on all the body’s chemical reactions (metabolism). Remember that we only recommend it as a preventive substance.
Garlic is also widely used as a corn remover. Apply a piece of crushed garlic to a callus, covering it with a Band-Aid. In two to three days, the callus will soften and its inflammation will reduce, allowing for easier removal.
