Garlic and health Garlic has long been considered an herbal wonder drug, used to protect against plague by monks of the Middle Ages to treating the cold and common flu today.
Hippocrates used garlic vapors to treat cervical cancer, and garlic poultices were placed on wounds during World War II as an inexpensive, and apparently quite effective replacement for antibiotics, which were scarce during wartime. Modern science is beginning to substantiate the medicinal properties of garlic. Studies have shown garlic can control acne, suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health. Other studies show garlic can reduce LDL or "bad" cholesterol and is a good blood-thinning agent to avoid blood clots that could lead to heart attack or stroke.
It is generally agreed that the stronger the taste of a clove of garlic, the higher the sulphur content greater the medicinal value. Some people have suggested that organically grown garlic has higher sulphur content, and a greater benefit to health. Allicin and diallyl sulphides are the two main medical ingredients that produce the garlic health benefits.
It is suggested to allow garlic to set out in the open for about 10 minutes after chopping or crushing to get the full benifits from allicin before adding them to your dish. Just don't smoke these cloves!
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2 comments:
I was reading another article about garlic on nurturenatural.com, and they were saying that the allicin was the active ingredient in garlic. Is that the same thing as the sulphur content or is it something different?
Good question! According to this article:
http://www.herbalchem.net/GarlicIntroductory.htm
allicin is one of the sulfur containing compounds in garlic, so apparently it does contribute to the high sulfur content. thanks for the question.
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