{"id":63515,"date":"2011-09-16T12:16:50","date_gmt":"2011-09-16T16:16:50","guid":{"rendered":"https:\/\/friendburst.com\/blog-new\/63515\/garlic-1-worlds-healthiest-foods\/"},"modified":"2011-09-16T12:16:50","modified_gmt":"2011-09-16T16:16:50","slug":"garlic-1-worlds-healthiest-foods","status":"publish","type":"post","link":"https:\/\/friendburst.com\/blog-new\/63515\/garlic-1-worlds-healthiest-foods\/","title":{"rendered":"Garlic ~ 1 of World’s Healthiest Foods"},"content":{"rendered":"

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Advocate for Saving Dogs<\/a><\/span><\/p>\n

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\nReposted with \u2665 by:
\nFru Holm<\/a><\/strong><\/p>\n

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posted with love by ~Rain of Light~<\/a><\/p>\n

Health Benefits<\/font><\/strong><\/p>\n

<\/strong><\/p>\n

<\/strong>
\nWhole
\nbooks have been written about garlic, an herb affectionately called
\n“the stinking rose” in light of its numerous therapeutic benefits. A
\nmember of the lily or Allium family, which also includes onions, garlic
\nis rich in a variety of powerful sulfur-containing compounds including
\nthiosulfinates (of which the best known compound is allicin), sulfoxides
\n(among which the best known compound is alliin), and dithiins (in which
\nthe most researched compound is ajoene). While these compounds are
\nresponsible for garlic’s characteristically pungent odor, they are also
\nthe source of many of its health-promoting effects. In addition, garlic
\nis an excellent source of manganese, a very good source of vitamin B6
\nand vitamin C and a good source of selenium.<\/strong><\/p>\n

<\/p>\n

Cardiovascular Benefits<\/font><\/strong><\/p>\n

Numerous
\nstudies have demonstrated potential benefits of regular garlic
\nconsumption on blood pressure, platelet aggregation, serum triglyceride
\nlevel, and cholesterol levels. Routine eating of garlic may also help
\nstimulate the production of nitric oxide in the lining of blood vessel
\nwalls, which may help to relax them. As a result of these beneficial
\nactions, garlic can be described as a food that may help prevent
\natherosclerosis and diabetic heart disease, as well as reducing the risk
\nof heart attack or stroke. However, exactly which individuals are most
\nbenefitted from garlic consumption remains a matter of some debate. A
\nstudy published in the Archives of Internal Medicine showed that garlic
\ndid not help lower LDL cholesterol in adults with moderately high
\n(versus very high) levels when consumed at approximately one clove per
\nday, six days per week, for 6 months. However, these researchers
\nsimulateously concluded that garlic might still have cardiovascular
\nbenefits for these same individuals, even though it did not help lower
\ntheir LDL levels. While more large-scale research studies are needed to
\ndetermine the exact nature of garlic’s benefits, this food can
\ndefinitely be considered a potential ally in heart health.<\/p>\n

A
\nstudy published in Preventive Medicine shows that garlic inhibits
\ncoronary artery calcification, a process that serves as a marker for
\nplaque formation since the body lays down calcium in areas that have
\nbeen damaged. In this year-long study, patients given aged garlic
\nextract daily showed an average increase in their calcium score of 7.5%,
\nwhile those in the placebo group had an average increase in calcium
\nscore of 22.2%.<\/p>\n

One reason for garlic’s beneficial effects may be
\nits ability to lessen the amount of free radicals present in the
\nbloodstream. According to a study published in Life Sciences, a daily
\ndose of 1 ml\/kg body weight of garlic extract for six months resulted in
\na significant reduction in oxidant (free radical) stress in the blood
\nof patients with atherosclerosis.<\/p>\n

Since atherosclerotic plaques
\ndevelop when cholesterol circulating in the bloodstream is damaged or
\noxidized, garlic’s ability to prevent these oxidation reactions may
\nexplain some of its beneficial effects in atherosclerotic cardiovascular
\ndiseases. A German study published in Toxicology Letters indicates that
\ngarlic also greatly reduces plaque deposition and size by preventing
\nthe formation of the initial complex that develops into an
\natherosclerotic plaque. Called “nanoplaque,” it is formed when calcium
\nbinds to proteoheparan sulfate and then to LDL cholesterol. Garlic
\nprevents the binding of calcium to proteoheparan sulfate, thus
\ndecisively inhibiting plaque generation.<\/p>\n

Research presented at
\nthe 6th Annual Conference on Arteriosclerosis, Thrombosis and Vascular
\nBiology held by the American Heart Association in Washington, D.C.,
\nsuggests that garlic can help prevent and potentially reverse
\natherosclerotic plaque formation. The laboratory studies, conducted by
\nwell-known German scientist Professor G\u00fcautnter Siegel, M.D., from the
\nUniversity of Medicine in Berlin, Germany, found that powdered garlic
\n(Kwai \u00ae garlic) reduced the formation of nanoplaque (the first building
\nblocks of atherosclerotic plaque) by up to 40% and reduced the size of
\nthe nanoplaque that did form by up to 20%.<\/p>\n

Dr. Siegel’s research
\nshows that garlic acts in a manner similar to HDL (“good”) cholesterol,
\nwhich prevents the build-up of nanoplaques by hindering the docking of
\nLDL (“bad” cholesterol) to its receptor sites in blood vessels or
\nexisting plaques.<\/p>\n

Both garlic and HDL were able to reduce plaque
\nformation and size within 30 minutes of incubation in these experiments.
\nExisting plaques were dissolved by up to 25% within 15 minutes after
\nthe garlic was introduced, indicating a reversal of existing problems
\nrelated to build-up of arterial plaque. In addition, calcification of
\nthe cholesterol docking sites in the arteries was reduced by up to 50%
\nin the presence of the garlic extracts.<\/p>\n

\"\"
\n
\nNew Research More Fully Explains<\/font><\/strong><\/p>\n

<\/font><\/strong> <\/strong>Garlic’s Cardiovascular Benefits<\/font><\/strong><\/p>\n

Laboratory
\nresearch by US and Swedish scientists published in the August 2005
\nProceedings of the National Academy of Sciences reveals the mechanism
\nbehind garlic’s cardiovascular benefits.<\/p>\n

The compounds in garlic
\nresponsible for its pungency also excite a neuron pathway providing
\ncardiovascular benefits. Garlic’s pungency-and that of the other members
\nof the Alliumgenus of plants, such as onions, leeks and chives-results
\nfrom its organosulphur compounds, allicin and diallyl disulphide (DADS).
\nIn this current in vitro study, allicin and DADS were found to activate
\nperivascular sensory nerve endings, inducing the relaxation and
\nenlargement of blood vessels, lowering blood pressure and improving
\nblood flow throughout the body.<\/p>\n

Garlic’s numerous beneficial
\ncardiovascular effects are due to not only its sulfur compounds, but
\nalso to its vitamin C, vitamin B6, selenium and manganese:<\/p>\n

Garlic
\nis a very good source of vitamin C, the body’s primary antioxidant
\ndefender in all aqueous (water-soluble) areas, such as the bloodstream,
\nwhere it protects LDL cholesterol from oxidation. Since it is the
\noxidized form of LDL cholesterol that initiates damage to blood vessel
\nwalls, reducing levels of oxidizing free radicals in the bloodstream can
\nhave a profound effect on preventing cardiovascular disease.<\/p>\n

Garlic’s
\nvitamin B6 helps prevent heart disease via another mechanism: lowering
\nlevels of homocysteine. An intermediate product of an important cellular
\nbiochemical process called the methylation cycle, homocysteine can
\ndirectly damage blood vessel walls.<\/p>\n

The selenium in garlic not
\nonly helps prevent heart disease, but also provides protection against
\ncancer and heavy metal toxicity. A cofactor of glutathione peroxidase
\n(one of the body’s most important internally produced antioxidants),
\nselenium also works with vitamin E in a number of vital antioxidant
\nsystems. Since vitamin E is one of the body’s top defenders in all
\nfat-soluble areas, while vitamin C protects the water-soluble areas,
\ngarlic, which contains both nutrients, does a good job of covering all
\nthe bases.<\/p>\n

Garlic is rich not only in selenium, but also in
\nanother trace mineral, manganese, which also functions as a cofactor in a
\nnumber of other important antioxidant defense enzymes, for example,
\nsuperoxide dismutase. Studies have found that in adults deficient in
\nmanganese, the level of HDL (the “good form” of cholesterol) is
\ndecreased.
\nPractical Tip: National Health and Medical Research
\nCouncil (NHMRC) Level III-3 evidence shows that consuming a half to one
\nclove of garlic daily may have a cholesterol-lowering effect of up to
\n9%.(Tapsell LC, Hemphill I, et al. Med J Aust)<\/p>\n

\"\"<\/p>\n


\nAnti-Inflammatory, Antibacterial and Antiviral Activity<\/font><\/strong><\/p>\n

Garlic,
\nlike onions, contains compounds that inhibit lipoxygenase and
\ncyclooxygenase, (the enzymes that generate inflammatory prostaglandins
\nand thromboxanes), thus markedly reducing inflammation. These
\nanti-inflammatory compounds along with the vitamin C in garlic,
\nespecially fresh garlic, make it useful for helping to protect against
\nsevere attacks in some cases of asthma and may also help reduce the pain
\nand inflammation of osteoarthritis and rheumatoid arthritis.<\/p>\n

In
\naddition, allicin, one of the sulfur-compounds responsible for garlic’s
\ncharacteristic odor, is a powerful antibacterial and antiviral agent
\nthat joins forces with vitamin C to help kill harmful microbes. In
\nresearch studies, allicin has been shown to be effective not only
\nagainst common infections like colds, flu, stomach viruses, and Candida
\nyeast, but also against powerful pathogenic microbes including
\ntuberculosis and botulism.<\/p>\n

Although garlic alone appears unable
\nto prevent infection with Helicobacter pylori (H. pylori), the bacterium
\nresponsible for most peptic ulcers, as well as gastritis, frequently
\neating this richly flavored bulb may keep H. pylori from doing much
\ndamage. A study recently conducted at Faith University in Istanbul,
\nTurkey, compared two groups of healthy individuals: one was selected
\nfrom individuals who regularly ate lots of raw and\/or cooked garlic,
\nwhile the other group was composed of individuals who avoided it. For 19
\nmonths, blood samples were regularly collected from both groups and
\nevaluated for the presence of H.pylori. While the incidence of H.pylori
\nwas pretty comparable-the bacterium was found in 79% of garlic eaters
\nand 81% of those who avoided garlic-the garlic-consuming group had a
\nclear advantage in that antibodies to H.pylori were much lower in their
\nblood compared to those who ate no garlic. (Antibodies are formed when
\nthe immune system reacts to anything it considers a potential pathogen,
\nso less antibodies to H.pylori means less of the bacterium was present.)
\nAmong those who ate garlic, those who ate both raw and cooked garlic
\nhad even lower levels of antibodies than those who ate their garlic only
\nraw or only cooked.
\nLaboratory studies recently conducted at the
\nUniversity of Munich, Germany, help explain why garlic may be such a
\npotent remedy against the common cold. In these studies, garlic was
\nfound to significantly reduce the activity of a chemical mediator of
\ninflammation called nuclear transcription factor (NF) kappa-B.<\/p>\n

NF
\nkappa-B is itself activated as part of the immune system’s inflammatory
\nresponse to invading organisms and damaged tissue. So, anything that
\nsets off an inflammatory response (e.g. allergenic foods, a cold or
\nother infection, physical trauma, excessive exercise, excessive
\nconsumption of foods containing high levels of omega-6 fatty acids-such
\nas meat, corn or safflower oil) can trigger a surge in NF kappa-B, which
\nin turn not only promotes inflammation but sets up ideal conditions for
\nviruses, including HIV, to replicate. In the blood samples tested in
\nthese German studies, unfertilized garlic caused a 25% drop in NF
\nkappa-B activity, while sulfur-fertilized garlic lowered NF kappa-B
\nactivity by a very robust 41%!<\/p>\n


\nGarlic and Onions Protective against Many Cancers<\/font><\/strong><\/p>\n

Making
\ngarlic and onions a staple in your healthy way of eating may greatly
\nlower your risk of several common cancers, suggests a large data set of
\ncase-control studies from Southern European populations (Galeone C,
\nPelucchi C et al, American Journal of Clinical Nutrition).<\/p>\n

Study
\nparticipants consuming the most garlic had a 39% reduced risk for cancer
\nof the oral cavity and pharynx, 57% reduced risk for esophageal cancer,
\n26% reduced risk for colorectal cancer, 44% reduced risk for laryngeal
\ncancer, 10% reduced risk for breast cancer, 22% reduced risk for ovarian
\ncancer, 19% reduced risk for prostate cancer, and 31% reduced risk for
\nrenal cell cancer, compared to those eating the least garlic. Similarly,
\nthose eating the most onions showed an 84% reduced risk for cancer of
\nthe oral cavity and pharynx, 88% reduced risk for esophageal cancer, 56%
\nreduced risk for colorectal cancer, 83% reduced risk for laryngeal
\ncancer, 25% reduced risk for breast cancer, 73% reduced risk for ovarian
\ncancer, 71% reduced risk for prostate cancer, and 38% reduced risk for
\nrenal cell cancer, compared to those eating the least onions.
\nPotent, Even Against Drug-Resistant Strains of Bacteria<\/p>\n

Results
\nof two studies suggest that garlic is a potent antibiotic, even against
\nstrains that have become resistant to many drugs. One study conducted
\nat the University of California Irvine Medical Center and published in
\nthe December 2003 issue of Nutrition showed that garlic juice, even when
\ndiluted up to 1:128 of the original juice, demonstrates significant
\nantibacterial activity against a spectrum of pathogens including
\nantibiotic-resistant strains such as methicillin- and
\nciprofloxacin-resistant staphylococci, vancomycin-resistant enterococci,
\nand ciprofloxacin-resistant Pseudomonas aeruginosa. A second study
\nfound that garlic was able to inhibit methicillin-resistant
\nStaphylococcus aureus (MSRA) from human patients that was injected into
\nlaboratory animals.(MSRA is one of the antibiotic resistant bacteria
\nwhose incidence has risen dramatically in recent years in hospitals.)<\/p>\n

\"\"
\n
\nPromotes Optimal Health<\/font><\/strong><\/p>\n

The
\norganosulfur compound found in garlic called ajoene may also be useful
\nin the treatment of skin cancer. In a study published in the July 2003
\nArchives of Dermatological Research, researchers applied ajoene
\ntopically to the tumors of patients with either nodular or superficial
\nbasal cell carcinoma, and in 17 of the 21 patients, the tumors shrunk
\nsignificantly. Lab tests of the tumors before and after the application
\nof ajoene revealed a significant decrease in Bcl-2, an
\napoptosis-suppressing protein. (Apoptosis is the self-destruct sequence
\nused by the body to eliminate cancerous cells.)<\/p>\n

Other studies
\nhave shown that as few as two or more servings of garlic a week may help
\nprotect against colon cancer. Substances found in garlic, such as
\nallicin, have been shown to not only protect colon cells from the toxic
\neffects of cancer-causing chemicals, but also to stop the growth of
\ncancer cells once they develop. While more research is needed to
\nconfirm, recent animal research has also suggested that garlic may
\nconfer protection against the development of stomach cancer through its
\npotential ability to decrease H.pylori-induced gastritits.<\/p>\n

Cooking
\ngarlic with meat appears to reduce the production of carcinogenic
\n(cancer-causing) chemicals that can occur in meat as a result of cooking
\nmethods, such as grilling, that expose meat to high temperatures.
\nResearch
\npresented at the American Association for Cancer Research’s Frontiers
\nin Cancer Prevention Research meeting in Baltimore, MD, suggests that
\nthe phytonutrient responsible for garlic’s pungency may help prevent
\ncancer by inhibiting the effects of one such carcinogen called PhIP.<\/p>\n

A
\ncancer-causing heterocyclic amine, PhIP is thought to be one reason for
\nthe increased incidence of breast cancer among women who eat large
\nquantities of meat because it is rapidly transformed into DNA-damaging
\ncompounds.<\/p>\n

Diallyl sulphide (DAS), an organosulfur compound that
\ngives garlic its unique flavor, has been shown to inhibit the
\ntransformation of PhIP into carcinogens. DAS blocks this transformation
\nby decreasing the production of the liver enzymes (the Phase I enzymes
\nCYP1A1, CYP1A2 and CYP1B1) that transform PhIP into activated
\nDNA-damaging compounds.<\/p>\n

In addition, DAS signals the genes
\nresponsible for producing two protective antioxidant enzymes,
\n(glutathione-S-transferase (GST) and superoxide dismutase (SOD), which
\nhelp protect the body against harmful compounds such as those produced
\nfrom PhIP. These findings suggest that making garlic, onion, chives and
\nother Allium vegetables, all of which contain DAS, a staple part of your
\nHealthiest Way of Eating may help in preventing breast cancer induced
\nby PhIP in well-done meats. And enjoying these DAS-rich foods may help
\nprotect the men you love as well: Consumption of Allium vegetables has
\nalso been associated with a reduced risk of prostate cancer.<\/p>\n

Good
\nintakes of vitamin C and selenium, with which fresh garlic is
\nwell-endowed, are also associated with a reduced risk of colon cancer,
\nmaking garlic a smart addition to any colon cancer prevention plan.
\nCardiovascular
\ndisease is a well-known side-effect of diabetes, but garlic may provide
\nsome protection. When diabetic laboratory animals were given garlic
\nextract for an 8-week period, the hyperreactivity of their blood vessels
\nto noradrenaline (a vasoconstrictive hormone) and acetylcholine (a
\ncompound involved in nerve transmission) was significantly lessened.
\nAccording to the researchers, their results suggest that garlic may help
\nprevent the development of abnormal vascular contraction seen in
\ndiabetics.<\/p>\n

\"\"
\n
\nPromotes Weight Control<\/font><\/strong><\/p>\n

The
\nmost potent active constituent in garlic, allicin, has been shown to
\nnot only lower blood pressure, insulin and triglycerides in laboratory
\nanimals fed a fructose (sugar)-rich diet, but also to prevent weight
\ngain, according to a study published in the American Journal of
\nHypertension. In this study, animals who developed high insulin levels,
\nhigh blood pressure, and high triglycerides were given either allicin or
\nserved as a control. Despite the fact that all of the animals consumed
\nthe same amount of food, weight rose in the control group but not in
\nanimals who were being supplemented with allicin. In those groups, body
\nweight remained stable or declined slightly when allicin was given. The
\nresearchers concluded that allicin may be of practical value for weight
\ncontrol.<\/p>\n


\nProtection against Asbestos<\/font><\/strong><\/p>\n

Asbestos,
\na well-known carcinogen, is thought to cause cell mutations by
\ngenerating reactive oxygen species (free radicals) and depleting one of
\nthe body’s most important internally produced antioxidants, glutathione.
\nGarlic contains numerous sulfur compounds and glutathione precursors
\nthat act as antioxidants and also demonstrate anti-carcinogenic
\nproperties. In a laboratory study published in Toxicology Letters,
\ngarlic extract, when administered along with asbestos, so significantly
\nreduced DNA mutations in human blood lymphocytes (a type of immune
\ncell), that the researchers concluded: “garlic extract may be an
\nefficient, physiologically tolerable quencher of asbestos-induced
\ngenotoxcity.”<\/p>\n


\nHistory<\/font><\/strong><\/p>\n

Native
\nto central Asia, garlic is one of the oldest cultivated plants in the
\nworld and has been grown for over 5000 years. Ancient Egyptians seem to
\nhave been the first to cultivate this plant that played an important
\nrole in their culture.<\/p>\n

Garlic was not only bestowed with sacred
\nqualities and placed in the tomb of Pharaohs, but it was given to the
\nslaves that built the Pyramids to enhance their endurance and strength.
\nThis strength-enhancing quality was also honored by the ancient Greeks
\nand Romans, civilizations whose athletes ate garlic before sporting
\nevents and whose soldiers consumed it before going off to war.<\/p>\n

Garlic
\nwas introduced into various regions throughout the globe by migrating
\ncultural tribes and explorers. By the 6th century BC, garlic was known
\nin both China and India, the latter country using it for therapeutic
\npurposes.<\/p>\n

Throughout the millennia, garlic has been a beloved
\nplant in many cultures for both its culinary and medicinal properties.
\nOver the last few years, it has gained unprecedented popularity since
\nresearchers have been scientifically validating its numerous health
\nbenefits.<\/p>\n

Currently, China, South Korea, India, Spain and the United States are among the top commercial producers of garlic.<\/p>\n

\"\"<\/p>\n


\nHow to Select and Store<\/font><\/strong><\/p>\n

For
\nmaximum flavor and nutritional benefits, always purchase fresh garlic.
\n(or better yet grow your own) Although garlic in flake, powder or paste
\nform may be more convenient, you will derive less culinary and health
\nbenefits from these forms.<\/p>\n

Purchase garlic that is plump and has
\nunbroken skin. Gently squeeze the garlic bulb between your fingers to
\ncheck that it feels firm and is not damp.<\/p>\n

Avoid garlic that is
\nsoft, shriveled and moldy or that has begun to sprout. These may be
\nindications of decay that will cause inferior flavor and texture. Size
\nis often not an indication of quality. If your recipe calls for a large
\namount of garlic, remember that it is always easier to peel and chop a
\nfew larger cloves than many smaller ones. Fresh garlic is available in
\nthe market throughout the year.<\/p>\n

Store fresh garlic in either an
\nuncovered or a loosely covered container in a cool, dark place away from
\nexposure to heat and sunlight. This will help maintain its maximum
\nfreshness and help prevent sprouting, which reduces its flavor and
\ncauses excess waste. It is not necessary to refrigerate garlic. Some
\npeople freeze peeled garlic; however, this process reduces its flavor
\nprofile and changes its texture.<\/p>\n

Depending upon its age and
\nvariety, whole garlic bulbs will keep fresh from two weeks to two
\nmonths. Inspect the bulb frequently and remove any cloves that appear to
\nbe dried out or moldy. Once you break the head of garlic, it greatly
\nreduces its shelf life to just a few days.<\/p>\n

\"\"<\/p>\n


\nHow to Enjoy<\/font><\/strong><\/p>\n

<\/font><\/strong>Tips for Preparing Garlic:<\/font><\/strong><\/p>\n

The
\nfirst step to using garlic (unless you are roasting the entire bulb) is
\nto separate the individual cloves. An easy way to do this is to place
\nthe bulb on a cutting board or hard surface and gently, but firmly,
\napply pressure with the palm of your hand at an angle. This will cause
\nthe layers of skin that hold the bulb together to separate.<\/p>\n

To
\nseparate the skin from the individual cloves, place a clove with the
\nsmooth side down on a cutting board and gently tap it with the flat side
\nof a wide knife. You can then remove the skin either with your fingers
\nor with a small knife. If there is a green sprout in the clove’s center,
\ngently remove it since it is difficult to digest.<\/p>\n

Chopping or
\ncrushing stimulates the enzymatic process that converts the
\nphytonutrient alliin into allicin, a compound to which many of garlic’s
\nhealth benefits are attributed. In order to allow for maximal allicin
\nproduction, wait several minutes before eating or cooking the garlic.
\nCrush
\nthen cook garlic cloves lightly for the most health benefits, say
\nAgricultural Research Service scientists. Garlic’s heart-protective
\nphytonutrients-its allicin and thiosulfinates- help lower blood pressure
\nand break up clumps of potentially artery-clogging platelets in the
\nbloodstream. Until now, most researchers assumed eating raw whole garlic
\nbulbs would provide the most phytonutrient activity, but when they
\nboiled (3 minutes), baked (200 degrees C) and microwaved both crushed
\nand uncrushed garlic cloves, they discovered that crushing, which frees
\ngarlic’s beneficial compounds, is responsible for most of its health
\nbenefits. Although cooking for 10 minutes completely suppressed garlic’s
\nphytonutrient actions, lightly cooking garlic was no problem-except for
\nmicrowaving, which almost entirely stripped garlic of its
\nblood-thinning effects. J Agric Food Chem. 2007 Feb 21;55(4):1280-8.<\/p>\n


\nA Few Quick Serving Ideas:<\/font><\/strong><\/p>\n

Marinate pressed garlic in olive oil and use this flavored oil in dressings and marinades.<\/p>\n

Pur\u00e9e fresh garlic, canned garbanzo beans, tahini, olive oil and lemon juice to make quick and easy hummus dip.<\/p>\n

Healthy saut\u00e9 steamed spinach, garlic, and fresh lemon juice.<\/p>\n

Add garlic to sauces and soups.<\/p>\n

Pur\u00e9e roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes. Season to taste.<\/p>\n


\nNutritional Profile<\/font><\/strong><\/p>\n

Garlic
\nis an excellent source of manganese. . It is also a very good source of
\nvitamin B6 and vitamin C. and . In addition, garlic is a good source of
\nprotein and thiamin (vitamin B1) as well as the minerals phosphorus,
\nselenium, calcium, potassium, iron and copper.<\/p>\n

Source<\/a><\/p>\n

\"\"<\/p>\n


\nThe Health Benefits of Garlic:<\/strong><\/font><\/p>\n

Garlic
\nhas been used for medicinal purposes for centuries, dating as far back
\nas ancient Egypt and the pyramids. The ancient Romans took advantage of
\nthe health properties of garlic by using it to treat the wounds of their
\nsoldiers during battle, a practice that continued up into our<\/p>\n

modern age with the Russian government using the herb on their soldiers
\nafter running out of antibiotics during World War II. Modern research
\nhas discovered the therapeutic benefits of garlic extend to preventing
\nheart disease and cancer.<\/p>\n

Below are five ways to make use of the health benefits of garlic as a home remedy for acute health problems.<\/p>\n

Fighting Colds and Flu<\/font><\/strong>
\nThe
\nsulfur-compound allicin is responsible for the antiviral and
\nantibacterial therapeutic benefits of garlic. British researchers
\nconducted a study involving 146 people who were followed over the course
\nof ‘cold and flu season’ between the months of November and February.
\nSome were given one daily capsule of an allicin-containing garlic
\nsupplement and the rest were given a placebo. The group who took the
\ngarlic supplement had significantly fewer colds (24 versus 65 for the
\nplacebo group) and the duration of their cold symptoms was shorter (1.52
\ndays as compared to 5.01 days for the placebo group). In all, those who
\ntook the garlic supplement had a combined total of 111 sick days, as
\ncompared to 366 days for those who did not take garlic.<\/p>\n

Dr.
\nAndrew Weil, M.D., founder of the Arizona Center for Integrative
\nMedicine, suggests consuming two cloves of raw garlic at the first sign
\nof cold or flu symptoms. Remember, a clove is an individual segment, not
\nthe entire bulb. Dr. Weil suggests mashing or mincing the garlic and
\nmixing it with food, if needed to make it palatable. Alternatively, you
\ncan cut the cloves into small chunks and swallow them as if they were
\npills. (although too much of this will result in the pungent smell
\ncoming through your pores)<\/p>\n

Ear Infections<\/font><\/strong><\/p>\n

While
\nmost garlic treatments are too strong for children, garlic oil is an
\neffective way to help relieve a child’s ear infection. To make garlic
\noil, mix a few crushed cloves of raw garlic into olive oil. Let the
\nmixture sit at room temperature for a few days and then strain it.
\nRefrigerate the oil until needed. To use the garlic oil, warm a little
\nbit (just warm it, do not get it hot) and put a few drops into the
\nchild’s ear canal. Use a cotton ball to plug the ear. This remedy is
\nonly effective during the early stages of an ear infection. If the
\ninfection has progressed, seek medical attention from your doctor.<\/p>\n

(Also: See Recipe at Bottom of this Bulletin)<\/p>\n

Fungal Infections<\/font><\/strong>
\nGarlic
\nalso contains antifungal properties, mainly due to its sulfur-compound
\najoene. One study found using garlic to treat the skin infections Tinea
\ncruris (commonly known as jock itch) and Tinea corporis (commonly known
\nas ringworm) is as effective as the antifungal medicine terbinafine
\n(sold as Lamisil). Additional studies have shown garlic to be useful in
\ntreating other fungal infections of the skin, such as athlete’s foot.<\/p>\n

Garlic
\nis extremely potent and can burn the skin if applied full strength. If
\nwishing to treat skin infections (as well as warts, acne or wounds) with
\ngarlic, always dilute the raw garlic with water. A good mixture is one
\ncrushed clove of garlic per one-third cup of water. Add more water if
\nthe skin becomes irritated.<\/p>\n

For treating recurring vaginal yeast
\ninfections, Dr. Andrew Weil suggests consuming two cloves of raw garlic
\nper day. Do not insert raw garlic into the vagina, as this will result
\nin burns.<\/p>\n

Encourage Nursing<\/font><\/strong>
\nMothers
\nwho are having problems getting their babies to nurse properly may wish
\nto add a little garlic to their diet. A study conducted by researchers
\nat the Monell Chemical Senses Center, Philadelphia, found babies whose
\nmothers consumed garlic before nursing stayed at the breast longer and
\nconsumed more milk while feeding than babies whose mothers had not had
\ngarlic.<\/p>\n

Erectile Dysfunction<\/strong>
\nA study conducted by
\nthe BBC with the help of Dr. Graham Jackson, consultant cardiologist at
\nGuys and St Thomas’ NHS Trust, found garlic helped correct erectile
\ndysfunction. The study was small, involving only seven men. Each man was
\ngiven four cloves of garlic per day for three months. By the end of the
\nstudy, six of the seven men had seen improvement in their erections.<\/p>\n

The allicin in garlic helps increase blood flow and was attributed the success experienced by the men.<\/p>\n

\"\"<\/p>\n

Warnings<\/font><\/strong><\/p>\n

Garlic
\nis a very powerful herb that can cause side effects when used in large
\namounts for extended periods. Side effects may include headache,
\ndizziness, vertigo, fatigue, loss of appetite, nausea, upset stomach,
\nbloating, body odor, bad breath, skin irritation or lesions (due to
\nhandling a lot of raw garlic), and allergic reactions. Due to its blood
\nthinning properties, people who are on blood thinners or are about to
\nhave surgery should avoid consuming large quantities of garlic.<\/p>\n

\"\"
\nDO NOT Feed Garlic to your Pets!<\/font><\/strong><\/p>\n

Garlic
\n(and its relatives) are bad news for our pets. Both dogs and cats can
\nbe poisoned by any member of the Allium species of plants, which
\nincludes garlic, onions, leeks, chives and others. Cats are typically
\nharder to poison because of their fussier eating habits.<\/p>\n

Garlic,
\nand related species such as onions, cause Heinz body anaemia in dogs and
\ncats. This can be caused by a single, large dose or by regular smaller
\ndoses. Affected animals are anaemic, potentially showing difficulty
\nbreathing, bounding pulses, pale gums and appearing depressed or
\nlethargic.<\/p>\n

The toxic agent in garlic is a chemical called propyl
\ndisulphide. This chemical is metabolised in the liver and changed into
\nthiols, which react with haemoglobin in red blood cells that is carrying
\noxygen. This reaction deactivated the haemoglobin and produces Reactive
\nOxygen Species (ROS) which can damage cell membranes and cause red
\nblood cells to \u2018pop\u2019. The denatured haemoglobin will clump together,
\nforming a spot which is seen with a microscope and called the Heinz
\nbody.<\/p>\n

This Heinz body anaemic can be fatal if it is severe
\nenough, such as in a case of a dog eating a large amount of leftover
\nonions after a barbecue, but is often more chronic. Cooking does not
\nchange the toxicity of these plants.<\/p>\n

Garlic is included in many
\nhome-made pet food recipes because of the belief that it will stimulate
\nappetite, boost the immune system or reduce bad breath. In reality, it
\nis better for your pet if you leave out the garlic to prevent them
\ndeveloping Heinz body anaemia.
\nSources:
\nThe World’s Healthiest Foods – Garlic<\/p>\n

University of Maryland Medical Center: Garlic<\/p>\n

iHerb Health Library – Garlic<\/p>\n

The Garlic Farm – Garlic Health<\/p>\n

Dr. Andrew Weil, M.D.:
\nRemedies: Garlic
\nHerbs: Garlic<\/p>\n

\"\"<\/p>\n

A recipe you may enjoy<\/font><\/strong><\/p>\n

I
\nhave seen a few herb or flavoured oils on the blogsphere that have
\nsounded pretty interesting. I recently came across a recipe that called
\nfor some roasted garlic oil and I though that it was time that I give it
\na try. It turned out to be pretty easy to make. It was the same as
\nmaking roasted garlic except that you use a lot more oil to absorb all
\nof the flavour. You can also add hints of other flavours like thyme and
\npeppercorn by adding them to the oil while it roasts. The roasting
\ngarlic smelled really good and the oil retained that aroma. The oil had a
\nreally amazing roasted garlic flavour. It was well worth the effort to
\nmake. The best part might be all of the roasted garlic that is left over
\nthat you can use for other things. \ud83d\ude42<\/p>\n

Roasted Garlic Oil:<\/p>\n

Ingredients<\/p>\n

3 heads garlic
\n2 cups olive oil
\n3 sprigs thyme
\n1\/2 teaspoon black peppercorns<\/p>\n

\"\"<\/p>\n

Directions:<\/p>\n

1. Cut the tops off of the heads of garlic.
\n2. Place the garlic in a baking pan with the cut side down.
\n3. Add the thyme and pepper.
\n4. Pour the oil over the garlic, thyme and pepper.
\n5. Cover with foil and bake in a preheated 300F oven until the garlic is golden brown and soft, about an hour.
\n6. Drain the garlic oil and set aside to cool.
\n7. Very Important: Reserve all of the amazing roasted garlic for other uses.<\/p>\n

\"\"<\/p>\n


\nIndividual Concerns<\/font><\/strong><\/p>\n

Do
\nnot store garlic in oil at room temperature. Garlic-in-oil mixtures
\nstored at room temperature provide perfect conditions for producing
\nbotulism, regardless of whether the garlic is fresh or has been roasted.<\/p>\n

Source<\/a><\/p>\n

\"\"<\/font><\/p>\n

posted with love by<\/font><\/p>\n

~Rain of Light~<\/a><\/font><\/p>\n

<\/font><\/p>\n

\"\"
\n\"\"<\/font><\/p>\n

\"PUP<\/a><\/p>\n

Join PUP BUDS Now!<\/strong><\/a><\/p>\n

Advocate for Saving Dogs<\/a><\/span><\/p>\n

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<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Networking By: Advocate for Saving Dogs Reposted with \u2665 by: Fru Holm posted with love by ~Rain of Light~ Health Benefits Whole books have been written about garlic, an herb affectionately called “the stinking rose” in light of its numerous therapeutic benefits. A member of the lily or Allium family, which also includes onions, garlic […]<\/p>\n","protected":false},"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-63515","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/posts\/63515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/comments?post=63515"}],"version-history":[{"count":0,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/posts\/63515\/revisions"}],"wp:attachment":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/media?parent=63515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/categories?post=63515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/tags?post=63515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}