Originally from Central Asia, garlic is now grown around the world. A member of the lily family, garlic is closely related to onions, chives and shallots.

Garlic has been recognized for its healing constituents for thousands of years. These constituents include volatile oils, which contain potent sulfur compounds, vitamins, selenium and scordinins. As a medicinal food, garlic has been shown to have antibiotic, lipid lowering and other health promoting properties. It is especially effective for chronic circulatory problems, infections and toxicity.

Garlic has antiviral, antibacterial and anti-fungal properties. It also is effective against some parasites. Louis Pasteur confirmed the antibacterial action of garlic in 1858. Studies have shown garlic to be powerful against bad bacteria. With antibiotic resistance a major concern, natural alternatives can provide great benefit. Garlic has been shown to be more potent against candida than traditional pharmaceutical treatment. Garlic is also beneficial for mild, chronic, recurring infections.

Garlic is effective in colds, flu, ear infections and helps reduce mucous. At least one component of garlic, alliin, is an antioxidant that scavenges free radicals that would otherwise cause cell damage.

Garlic may help lower your risk of atherosclerosis (hardening of the arteries) and heart disease. Garlic has been shown to lower total cholesterol and LDL cholesterol (the “bad” cholesterol) while improving your HDL cholesterol (the “good” cholesterol). Even greater improvement is achieved when combined with a healthy diet. Garlic also protects the LDL cholesterol from oxidative damage through detoxification and protects levels of glutathione, an important nutrient in the body. Studies have shown eating garlic with a fatty meal, significantly reduces cholesterol and fats in the blood. Garlic also thins blood and dilates blood vessels thus increasing blood flow to the heart and brain. This makes clotting less likely and can also can help keep blood pressure down.

Eating garlic regularly can reduce the risk of certain types of cancer. The emphasis here is on prevention, not the treatment of cancer. Garlic reduces the formation of carcinogens (cancer causers) in the body. Garlic can prevent the transformation of normal cells into cancer cells and also prevent cancer cells already formed from multiplying.

Typical dosage is at least 4,000 mcg of allicin daily. This equates to approximately 1-4 cloves of fresh garlic. Anything over this may cause a strong odor of garlic. Immune support can require 4,000 mcg 3 times daily. If supplementing, enteric coating is preferred. This ensures that allicin, the active component of garlic, is not formed until it arrives in the small and large intestine. Allicin is produced only when the product is dissolved or digested.

Garlic is very safe in the amounts mentioned. It is best used as an addition to, rather than a substitute for a healthy diet. People taking anticoagulants or high blood pressure medications should consult with their physicians first due to its effects on blood thinning and blood pressure.