Garlic Health Benefits and Risks

Herbalists and folk healers have used garlic to treat myriad diseases for thousands of years. Ancient Egyptian healers prescribed it to build physical strength, the Greeks used it as a laxative, and the Chinese traditionally used it to lower blood pressure. In the Middle Ages, eating liberal quantities of garlic was credited with providing immunity from the plague.

Louis Pasteur, the great 19th-century French chemist, was the first to demonstrate garlic’s antiseptic properties, information that was put to use during World Wars I and II by the British, German, and Russian armies. Since then, numerous studies have confirmed that garlic can be effective against bacteria, fungi, viruses, and parasites. Today, many proponents of herbal medicine prescribe garlic to help prevent colds, flu, and other infectious diseases.

Health Benefits

Much of the scientific research surrounding garlic focuses on its sulfur compounds. One of the most active of these compounds, allicin, is formed when garlic is cooked, cut, or chewed.

Can lower high blood pressure.
Research shows that garlic can reduce blood pressure in people with high blood pressure by as much as 7 to 8%. In addition, garlic seems to reduce atherosclerosis, the hardening of arteries, a condition brought on by age.

Reduces risk of heart disease.
Although research is mixed on whether garlic lowers cholesterol, it still may benefit the heart. Ajoene, created when allicin breaks down, may reduce the risk of heart attacks by preventing the formation of blood clots.

50% reduced risk of cancer is associated with eating a clove of garlic a day, according to a National Cancer Institute study of men in Shanghai.

May help reverse diabetes.
A recent animal study found that high doses of raw garlic significantly reduced blood sugar levels, in effect helping to reverse diabetes. Since supplements show no blood sugar benefits, enjoy garlic the old-fashioned way.

Can fight certain types of cancers.
Garlic may help reduce the risk of colon, stomach, and rectal cancers. Garlic contains sulfur compounds that may stimulate the immune system’s natural defenses against cancer and may have the potential to reduce tumor growth. Studies suggest that garlic can reduce the incidence of stomach cancer by as much as a factor of 12. However, garlic supplements do not offer the same benefit.

Wards off infections.
Garlic contains compounds that act as powerful natural antibacterial, antiviral, and antifungal agents. It has been shown to inhibit the fungi that cause athlete’s foot, vaginal yeast infections, and many cases of ear infection. It may be as effective against certain fungi as antifungal medications.

May prevent tick bites.
Research shows that people who eat high amounts of garlic over a 5-month period have fewer tick bites than those who do not eat garlic.

Health Risks

Bleeding problems.
Garlic, especially raw garlic, might increase bleeding because it thins the blood in a manner similar to aspirin. Stop consuming garlic 2 weeks before any scheduled surgeries or dental work.

Stomach irritation.
Garlic can irritate the gastrointestinal tract. Limit amounts if you suffer from stomach or digestion problems.

Toxic risk.
While many people like to store chopped garlic in oil, these preparations are potentially dangerous if the garlic has not been thoroughly cleaned. Minute amounts of adhering soil can harbor spores of the Clostridium botulinum bacterium that can germinate and cause botulism, a deadly form of food poisoning. This can occur without any evidence of spoilage. Buy only commercial preparations that contain preservatives such as salt or acids.

WARNING! FOOD-DRUG INTERACTION
Garlic may interfere with the effectiveness of saquinavir, a drug used to treat HIV infection.

Eating Tips
• Drop peeled cloves into any simmering vegetable that will be pureed for soup.
• Stir minced garlic into tuna or egg salad.
 • In season, use fresh garlic and garlic slivers in any recipe calling for scallions.

Buying Tips
• Look for bulbs that are dry and have lots of papery sheath covering them.
• Buy bulbs that look and feel plump and firm.

Storing Tips
 • Keep garlic in a cool, dry place with plenty of circulation and away from sunlight.
 • Do not place in the refrigerator; it changes the texture and flavor.