Garlic, known for its pungent flavor and potential health benefits, is a versatile ingredient used in many cuisines. But how many cloves of garlic should a person eat per day? Let’s explore the considerations surrounding garlic consumption for health.
Potential Health Benefits of Garlic:
Antioxidant Properties: Garlic contains compounds like allicin, which have antioxidant properties. Antioxidants help combat oxidative stress and reduce the risk of chronic diseases.
Heart Health: Some studies suggest that garlic may help lower blood pressure and reduce the risk of heart disease by improving cholesterol profiles and reducing plaque buildup in arteries.
Anti-Inflammatory Effects: Garlic’s compounds may have anti-inflammatory effects, which can benefit overall health and potentially reduce the risk of chronic diseases related to inflammation.
Immune Support: Garlic is known for its potential immune-boosting properties, which may help the body defend against infections.
Considerations for Garlic Consumption:
Moderation: While garlic offers potential health benefits, consuming excessive amounts may lead to digestive discomfort, bad breath, and body odor.
Individual Tolerance: People vary in their tolerance to garlic. Some individuals may be more sensitive to its effects than others.
Preparation: Garlic can be consumed in various forms, such as raw, cooked, or as a supplement. The method of preparation can affect its potency.
Medication Interactions: Garlic supplements may interact with certain medications, including blood-thinning drugs. Consult your healthcare provider before taking garlic supplements, especially if you’re on medication.
Recommended Daily Intake:
There is no established daily intake of garlic cloves for optimal health. Most health organizations recommend incorporating garlic into your diet as a flavorful and potentially beneficial ingredient.
Aim for a balanced approach:
1-2 Cloves: Including 1-2 cloves of garlic in your daily meals is a reasonable and common practice for those who enjoy its flavor and potential health benefits.
Varied Diet: Garlic should be part of a balanced and varied diet that includes a wide range of foods to ensure you receive a broad spectrum of nutrients.
In conclusion, garlic can be a valuable addition to your diet, providing potential health benefits. However, the key is moderation and balance. Enjoy garlic in your favorite dishes to enhance flavor and potentially support your overall health. If you have specific health concerns or questions about garlic consumption, consult with a healthcare professional or registered dietitian for personalized guidance.
Garlic and onions are a big deal – financially and healthwise. For example, did you know that in the U.S., about 24,000 acres are used to grow garlic each year, producing around 400 million pounds? Pretty impressive, right? Well, there’s more to tell you about how these foods can help to protect your health.
No doubt, in the kitchen, onions, garlic, and other allium vegetables are popular additions to any dish worldwide – mainly due to their health benefits. For example, a new study found that consuming garlic is linked to a significantly lower risk of colorectal cancer. Colorectal cancer – cancer of the rectum or colon, which is located at the lower end of the digestive tract – is the second leading cause of cancer deaths in the U.S.
Italian study reveals garlic’s anticancer power
Eating garlic has been linked to a lower risk of colorectal cancer and intestinal adenoma. The above-referenced study in Italy examined 100 cases of colorectal cancer, 100 cases of intestinal adenoma, and 100 healthy individuals. The researchers used dietary surveys and blood DNA analysis to explore the relationship between garlic consumption, colorectal cancer risk, and gut bacteria.
The results showed that medium/high garlic consumption was associated with a significantly reduced colorectal cancer risk. Additionally, differences in blood bacterial composition were observed based on garlic consumption, supporting the idea of a diet-microbiota connection in the prevention of colorectal cancer.
Eating more garlic and onions equals more protection from “dis-ease”
Another study came to similar conclusions and found that consuming high amounts of garlic, onions, and other allium vegetables resulted in a 79% lower risk of colorectal cancer compared to those who only consumed small amounts of these veggies. Researchers pointed out that more is better.
The study included 833 patients who had colorectal cancer as well as 833 healthy controls who were matched by area of residence, sex, and age. In general, the findings show that one of the best ways to prevent colorectal cancer is via lifestyle interventions, and dietary interventions prove to be quite effective.
Of course, additional lifestyle interventions will require more in-depth explorations in the future, according to researchers. But, if you’ve been reading NaturalHealth365 for some time now, you know we talk a lot about how to improve the immune system to minimize the risk of any chronic disease.
Bitter, more pungent onions offer the greatest benefits
While garlic, onions, and other allium vegetables offer cancer-prevention benefits, onions are particularly beneficial and have been studied in the past because of their high amount of phenolic content and flavonoids. Onions are one of the best sources of flavonoids – which have been associated with a lower risk of cancer, diabetes, and heart disease.
While many people tend to reach for the milder onions, such as Vidalia onions, studies show that the most pungent, bitter onions offer the most significant benefits.
To be clear: when it comes to protection against colorectal cancer, yellow onion extracts from Western Yellow onions offer the most protection, and shallots contain far more phenolic content than mild onions like Vidalia onions.
Once again, studies back up the idea that many cancer cases can be prevented with a proper (nutrient-dense) diet. And, while garlic and onions can offer protection against colorectal cancer, it’s essential to eat a well-rounded (organic) diet – which includes a minimum of 5 – 10 servings of fruits and vegetables per day.
Antioxidants and phytochemicals found in plant-based foods will not only protect against cancer, but also heart disease and other degenerative conditions. Never forget: the key factor to preventing any disease and improving quality of life is found in making simple improvements to your diet.
Don’t stress out: Just cut back on eating simple (processed) sugars, eat more veggies, exercise, and reduce the stress in your life. It’s an intelligent recipe for success.
Garlic is rich in calcium, potassium, phosphorus, and other nutrients, and has bactericidal benefits, too.
The COVID-19 pandemic has made many people aware of the need to be vigilant in diet and health care. And garlic has been regarded as a food with good health effects for thousands of years in the East and West. What are the real benefits of garlic? How do you eat it to get the most benefits?
Dr. Jonathan Liu, a practitioner of traditional Chinese medicine, said on the program “Health 1+1” that if you know the right way to eat garlic, its resulting health benefits could be even more apparent than ginseng’s! Garlic can effectively reduce the risk of cardiovascular diseases (CVD) and alleviate respiratory symptoms related to COVID-19.
Liu said that in the hot desert, the slaves who built the pyramids in ancient Egypt used garlic to keep them fit and healthy. Indian traditional medicine uses garlic to treat dysuria, asthma, and rheumatism. Hippocrates of Kos, the eminent Greek physician in the Bible’s Hebrew discipline, and Pliny the Elder, a Roman scholar, both mentioned the use of garlic to treat parasites, respiratory diseases, or indigestion.
During the Han Dynasty, Zhang Qian went on a mission to the Western regions and brought garlic back to China from Central Asia. Traditional Chinese medicine (TCM) then also started to recognize its medicinal value. In the “Compendium of Materia Medica” written by Li Shizhen, a medical scientist in the Ming Dynasty, there is a case recording the medicinal use of garlic. For a nosebleed, you can mash garlic, make it into a lump, then flatten it into a small sheet. Apply it on the Yongquan acupoint on the foot sole of the side of the bleeding nostril. The bleeding will soon stop.
During the Tang Dynasty, garlic was used to treat skin ulcer infections. An official surnamed Lu suffered from severe pain due to shoulder sores. The doctor mashed the garlic into a paste, mixed it with sesame oil, and applied it to the affected area. It was replaced by a new paste once the last one became dry. This was repeated a few times and the skin ulcer healed. Another officer surnamed Li had a bacterial skin infection on his head that was also cured with such a garlic paste. All of these cases are duly recorded in the “Compendium of Materia Medica.”
The Miraculous Effects of Garlic
Garlic is rich in nutrients such as calcium, potassium, and phosphorus. The strong smell in garlic comes from a kind of capsaicin called propylene sulfide, which has a bactericidal effect. During World War II, although penicillin was invented by then, it was still not in mass production due to immature technology. Soldiers were still disinfected with garlic after suffering injuries on the battlefield.
Garlic can be used daily to treat diarrhea, and fever with aches, pains, and fever without sweating. Liu said that the general living conditions in China in the 1980s were still not very good. When people suffered from colds, they usually ate half a piece of garlic to induce sweating, and the cold would be cured in most cases. There was even one miraculous case. When a TCM physician suffered from a toothache, he applied mashed garlic for one night on the Yangxi acupoint corresponding to the tooth, and the toothache was 90 percent healed the next day.
TCM believes that the human body has 12 main meridians corresponding to the 12 viscera, and from these viscera, it further circulates to the hands, feet, head, and face. The meridian system is responsible for transporting qi and “blood” to the whole body. These are the basic substances that constitute the human body and maintain its physiological activities. Blockage of the meridians will affect the movement of these substances, allowing “evil qi” or “disease qi” (various factors that cause diseases) to prosper, resulting in complications within the body.
Acupoints refer to special points on the meridian lines of the human body, mostly where there are many nerve endings and blood vessels. TCM can stimulate the corresponding acupoints through acupuncture, massage, and the like, which can enhance the circulation of qi and blood, overcome the blockage of the meridians, restore the meridian system to normalcy, and thus cure the disease.
Garlic for Respiratory Diseases
With COVID-19 wreaking havoc around the world, Liu said that garlic will enhance the protection of the upper respiratory tract and relieve the symptoms of infection. He listed the following internal and external applications of garlic:
1. Garlic With Scallions
Ingredients: 25 grams (0.9 ounce) of garlic, minced, 50 grams (1.8 ounces) of scallions, cut in half Preparation: Decoct in 500 ml (1 pint) of hot water, and boil for another 10 minutes. Have 150 ml (0.3 pint) three times a day. As long as you sweat after drinking, symptoms such as colds, stuffy nose, and runny nose will be relieved quickly.
2. Garlic With Ginger
Ingredients: three pieces of garlic, three slices of ginger, and a handful of tea leaves Preparation: After boiling with 500 ml (1 pint) of water, cook for about 10 minutes and then turn off the flame. Drink until sweating. It is especially effective in treating flu symptoms.
（The Epoch Times)
3. Garlic With Honey
Ingredients: three pieces of garlic, honey Preparation: Mash the garlic into a paste and put it into a pot. Add water until boiling, then turn off the flame. Add a spoonful of honey and stir well to serve. Alternatively, put the garlic directly into the honey and leave it under seal there for a week, and then take two cloves of garlic each time to eat. Do it two to three times a day. This is mainly to treat common colds.
4. Garlic With Tangerine Peel
Ingredients: 50 grams (1.8 ounces) of garlic, 15 grams (0.5 ounce) of tangerine peel Preparation: Chop the two and cook together, filter out the residue, and leave the juice. Drink it twice a day for three days to eradicate mild cough.
(The Epoch Times)
5. External Application of Garlic Paste
Ingredients: Garlic is mashed and made into a paste and molded into thin sheets Preparation: Apply externally on the Yongquan acupoint on the foot sole. Before applying, smear a layer of Vaseline on the sole first, and wrap it with a gauze bandage. In general, coughing will stop after three to five consecutive applications.
(The Epoch Times)
Garlic Reduces Risk of Cardiovascular Disease (CVD)
A study published in The Journal of Nutrition in 2001 found that water-soluble organic sulfuric compounds in garlic can effectively inhibit cholesterol synthesis, especially S-allyl cysteine (SAC), which can effectively reduce cholesterol levels within the blood.
Another research review published in the journal Antioxidants (Basel) in 2020 showed that garlic has anti-inflammatory and lipid-lowering properties, antioxidant capacity, and heart benefits.
CVD is prevalent and is a common cause of death. Liu recommends a few Chinese recipes for garlic that help prevent CVD.
1. Garlic Porridge
Ingredients: 30 grams (1 ounce) of garlic, 100 grams (3.5 ounces) of rice Preparation: Remove the garlic peel, and cook it in boiling water with rice. This helps improve high blood lipids.
(The Epoch Times)
2. Garlic Vegetable Broth
Ingredients: 20 grams (0.7 ounce) of garlic, lean pork, fungus, ginger, jujube Preparation: Add all ingredients and water, cook thoroughly, and add salt to serve. Lean pork is low in fat, and fungus can help eliminate microcirculation obstacles. Eating it once a day can promote blood circulation and lower blood lipids and blood pressure, especially for those with hyperlipidemia or arteriosclerosis. Sticking to this diet for a long time can effectively reduce the risk of CVD.
(The Epoch Times)
Caveat: Too Much Garlic Can Hurt the Stomach
Although garlic has many benefits, excessive intake can cause physical discomfort.
Overstimulation of the gastrointestinal tract: The capsaicin in garlic may cause stomach pain.
Anemia: Garlic will reduce the hemoglobin of both the red blood and white blood cells, thereby reducing the oxygen-carrying capacity, and may cause anemia.
Diarrhea: Allicin in garlic will stimulate the stomach. If the stomach is already in some unfavorable condition, eating garlic will make the already congested and edematous intestines react more vigorously and aggravate the symptoms of diarrhea.
Odor: Its strong smell is difficult to eliminate.
If you want to eliminate the bad smell resulting from eating garlic, Liu offers the following three ways:
Fresh fruit: Apples contain an enzyme that can convert the residual garlic smell in the mouth into odorless molecules.
Milk: After eating garlic, have some warm milk. The combination of protein and allicin can significantly reduce the garlic smell.
Tea beverages: Traditional green tea or oolong tea contains tea polyphenols, which can eliminate the garlic smell.
This powerful food does so much more than add flavor to your meal
(NIKCOA/Shutterstock)
Garlic is one of the most powerful foods around, and for good reason. Apart from its known antibacterial, antifungal, and antimicrobial properties, garlic has been documented in studies to prevent and treat cardiovascular diseases, high blood pressure, and diabetes, to name a few. It’s also famed for helping to unclog arteries.
Atherosclerosis is a complex disease in which plaque, which is made up of fat, cholesterol, calcium, and other substances, builds up inside the arteries. In the long run, plaque hardens and narrows the arteries, limiting the flow of oxygen-rich blood to the organs and the rest of the body.
The condition can lead to serious conditions such as heart attack and stroke. Here are five ways that garlic assists in treating or preventing clogged arteries.
1. Inhibits Vascular Calcification
Aged garlic extract has been shown to reduce multiple cardiovascular risk factors such as high blood pressure. A 2004 study published in Preventive Medicine evaluated its ability to inhibit vascular calcification, which serves as a marker of plaque formation in coronary arteries.
In the double-blind, small pilot study conducted for a year, aged garlic extract demonstrated the ability to inhibit the rate of coronary calcification in patients on statin therapy compared to placebo.
Finding a three-fold reduced progression in coronary calcification in those taking an aged garlic supplement versus a placebo, researchers wrote that should their findings be confirmed in larger studies, garlic may prove beneficial for patients who are high-risk for future cardiovascular events.
2. Increases Vascular Elasticity and Endothelial Function
A stressful lifestyle is a known risk factor for the presence and worsening of atherosclerosis. A study published in Nutrition (Burbank, Los Angeles County, California) probed the effect of aged garlic extract in tandem with coenzyme Q10 (CoQ10) on vascular elasticity (how much our blood vessels can expand and contract) in a group of firefighters.
The combination was linked to significant benefits to vascular elasticity as well as endothelial function among the firefighters, who experience high stress at work. The combination emerged as a potential way to prevent atherosclerosis in such individuals.
Separate research published in Journal of Cardiovascular Disease Research evaluated the effects of garlic and CoQ10 on coronary atherosclerosis and inflammatory biomarkers, concluding that participants taking the combination had significant improvements in their coronary artery calcium as well as C-reactive protein levels. The results suggested improved heart health.
3. Inhibits Nanoplaque Formation
In a 2004 study published in Wiener Medizinische Wochenschrift (1946), garlic successfully inhibited lipoprotein associated arteriosclerotic nanoplaque formation. The experiments showed that garlic extract strongly inhibited calcium ions binding to proteoheparan sulfate, resulting in the blunting of the formation of what is responsible for “nanoplaque” composition and ultimately for the arteriosclerotic plaque generation.
4. Protects Against Aortic Stiffness
A cross-sectional observational study published in Circulation evaluated healthy adults taking standardized garlic powder for at least two years and a control group, then measured the elastic properties of their aorta.
Blood pressure levels, heart rate, and plasma lipid levels were similar in the groups. However, chronic garlic powder consumption slowed age-related increases in aortic stiffness, supporting the protective effects of garlic intake.
5. Reduces Atherosclerotic Progression
Aged garlic extract was combined with supplements to check the effects on inflammatory and oxidation biomarkers, vascular function, and the progression of atherosclerosis in a study published in Preventive Medicine.
In the trial, 65 subjects with intermediate risk for the disease were treated with either a placebo or a capsule containing aged garlic extract plus vitamin B12, folic acid, vitamin B6, and l-arginine, given daily for a year. The garlic and supplement mix were associated with improved oxidative biomarkers and vascular health, and a reduced progression of atherosclerosis.
A related study published in International Journal of Cardiology found aged garlic extract therapy plus supplementation with vitamin B12, folic acid, vitamin B6, and L-arginine were associated with a lack of progression in coronary artery calcium, along with increased ratio of brown adipose to white adipose tissue.
These are only some ways that garlic displays therapeutic properties against calcification problems of the cardiovascular system.
Research on garlic indicates that it may provide an ideal low-cost and safe alternative to drugs and vaccines in reducing the three most common causes of death in the world.
In a world mesmerized by the false promises of pharmaceutical industry marketing copy, as well as inundated with aggressively marketed dietary supplements, many of which are manufactured by the same companies making a killing off patented chemicals (Bayer owns One A Day, Pfizer owns Centrum), it is reassuring to know that the kitchen pantry will never fail us…
Inexpensive, time-tested, safe and delicious, many spices are attaining recognition for being, quite literally, ‘life saving,’ which is likely one reason why, in ancient times, many were worth their weight in gold.
This time around, the health benefits of ancient ‘folk remedies’ like garlic are being confirmed by straight-laced men and women in lab coats. Which, when it comes to the conventional medical establishment, blighted as it is by the epistemological disease known as myopia, is considered the only valid way to ascertain the truth. Never mind the countless millions of people who, since the beginning of time, have used a different standard of proof: if it works and it is safe, then its true.
We all know that garlic is not shy to make its presence known. The smallest culinary dose is enough to suffuse the entire body with its aroma. Garlic also permeates the research literature: the biomedical database known as MEDLINE, provided by the National Library of Medicine, contains over 5500 study abstracts on garlic, a number of which we have indexed and organized for your use on GreenMedInfo: Health Benefits of Garlic.
A cursory perusal of the literature there indicates that garlic has a significant role to play in preventing or treating well over 150 health conditions, ranging from cancer to diabetes, infection to plaque buildup in the arteries, DNA damage to mercury poisoning.
In fact, a strong argument can be made (pun intended) that expanding the availability of garlic around the world as both a food and a medicine could prevent millions of deaths annually. According to World Health Organization statistics, the populations of poorer countries die manly from causes directly connected to communicable infectious diseases, which incidentally are not caused by a lack of vaccines, rather, primarily through under-nutrition and malnourishment, lack of sanitation and hygiene, as well as the adverse physiological consequences of the depression and stress associated with poverty. The greater use and availability of garlic might provide a perfect alternative to global vaccine initiatives, the use of which are driven less by compelling scientific research, and more by political and economic forces. Garlic is easier to acquire and distribute, and can often be grown by the affected persons or communities affected, making it essentially free.
Garlic Versus #1 Cause of Death for the Poorest Countries
As far as the research goes, garlic has immensely powerful anti-infective properties, experimentally confirmed to kill the following:
Viral Infections: Herpes Simplex 1 and 2, Parainfluenza virus type 3, vaccinia virus, vesicular stomatitis virus and human rhinovirus type 2.
Group B Streptococcus Infection [25] [26]
This is an impressive smattering of research, but it is likely only the tip of the iceberg when it comes to garlic’s ability to fight infection. Remember, a lack of scientific proof does not imply a lack of efficacy. Given that conventional antibiotics are not only failing, but driving bacteria and viruses into greater lethality, we can’t wait around for the multi-billion dollar clinical trial-based drug approval process to turn its attention to a non-patentable natural substance. Such a profit-oriented approach would be highly unethical.
Garlic Versus the Developed World’s #1 and #2 Killers
The research on Greenmedinfo.com shows garlic has value in 167 health conditions or disease symptoms, but the greatest density of research indicates garlic’s role in preventing and/or treating Cardiovascular Disease and Cancers, the two primary causes of death within high-income countries.[27]
This is an interesting finding. The drug industry has been fantasizing about a so-called ‘polypill’ for quite some time, an idea involving mixing various patented medicines together for a condition like heart disease (e.g. blood pressure, cholesterol, blood thinner), but to no avail. Patented chemicals have far too many side effects, so when you mix them together, you only compound their multitudinous chemical toxicities. Natural substances, on the other hand, and especially those which play a role in culinary traditions as “spices,” appear to have the opposite karma. Namely, they have far more ‘side benefits’ than ‘side effects.’
Garlic’s cardioprotective effects include:
Retards progression of arterial plaque [28] [29] [30]
Beneficially decreases white adipose tissue, increases white adipose tissue around heart muscle [31]
Protects against clotting [32] [33]
Positively modulates blood lipids [34],[35],[36]
Vasodilator [37]
Reduces blood pressure [38]
Antioxidant [39]
Endothelial Dysfunction [40] [41]
Vascular Inflammation [42]
Here is a quick review of the cancers that garlic has been found to kill:
Acute Lymphoblastic Leukemia [43]
Acute Myeloid Leukemia [44]
Basal Cell Carcinoma [45]
Breast Cancer [46],[47]
Cervical Cancer [48]
Colon Cancer [49]
Endometrial Cancer [50] [51]
Gastric Cancer [52] [53]
Leukemia: Chronic Lymphocytic Leukemia (CLL) [54]
Liver Cancer [55] [56] [57] [58]
Lymphoma [59] [60]
Melanoma [61]
Osteosarcoma [62]
Pancreatic Cancer [63]
Garlic, like so many other complex foods, contains a wide range of phytocompounds that articulate at least 200 distinct physiological responses in the mammalian body (see our 86 pharmacological actions list on GreenMedInfo’s Garlic Research page).
How can this be so?
One explanation is that all foods contain not only physical building blocks, e.g. carbs, proteins, lipids, and are not only a source of energy (caloric content), but contain gene and epigene regulatory information. There are ‘packets’ of energy and information contained within the conformational state of the biomolecules found within these plant tissues. Our co-evolution with the plant kingdom for the past half a billion years has resulted in the very genetic/molecular fabric of our body depending on certain key compounds from plants in our diet, delivered in natural form, not irradiated, overly-cooked, petrochemically-farmed. Garlic’s ability to fit like a key, into many different types of locks (an impossible feat for monochemical ‘magic bullets’), reflects an likely infinitely complex intelligence in the relationship between plant and animal species. Which speaks to how important foods are not simply as ‘medicine,’ but that from which our bodily health grows organically, and without which disease is a natural consequence.
Men: want more success with the ladies? Think your body odour could do with a bit of care and attention?
Well, forget about pricey colognes, and just start increasing your garlic consumption.
Yes, garlic, that stinkiest of foodstuffs, can apparently make men smell more attractive to women.
It sounds entirely counterintuitive, but that was the verdict of a 2015 study, the findings of which have resurfaced online in recent days.
Researchers from the University of Stirling and Prague’s Charles University asked 42 men in rotation to eat raw garlic, garlic capsules, or no garlic, and wear pads in their armpits for 12 hours afterwards to collect body odour.
Then, 82 women were asked to sniff the odour samples and judge them on their pleasantness, attractiveness, masculinity and intensity.
The body odour of the men was perceived to be “significantly more attractive and less intense” when they had eaten the garlic in bulb and capsule form than when they (the same men) hadn’t eaten it.
“Certainly, breath odour plays a crucial role in most social interactions, but human axillary (armpit) odour is also an important factor in intimate relationships,” researchers wrote in the journal Appetite.
“Our results indicate that garlic consumption may have positive effects on perceived body odour hedonicity (the pleasure derived from it), perhaps due to its health effects, for example antioxidant properties and antimicrobial activity.
“From an evolutionary perspective, formation of preferences for diet-associated body odours was possibly shaped by means of sexual selection.
“Previous research indicates that many animal species use diet-associated cues to select mates in good physical condition.
“As the health benefits of garlic consumption include antioxidant, immunostimulant, cardiovascular, bactericidal and anti-cancer effects, it is plausible that human odour preferences have been shaped by sexual selection.
Previous studies have shown that garlic consumption can also affect the odour of human breast milk, increasing the time infants spend on their mother’s breast and feeding more vigorously.
In the first study of its kind, this common herb was found to have remarkable healing results for common warts and corns.
A clinical study published in the International Journal of Dermatology, titled “Healing effect of garlic extract on warts and corns,” reveals the amazing healing properties of garlic extract in healing common warts and corns.
Warts are caused by the virus human papilloma virus (HPV), and corns by pressure of friction. They are some of the most common conditions found in dermatological practice today.
In the new study, peeled garlic was processed to produce either a water or fat based extract. A total of twenty-eight patients with 2-96 warts, nine patients with 1-2 corns, and a control group consisting of five patients with 7-35 warts were enrolled in the study. The study design involved the following methodology:
In the first phase of the trial, a water extract of garlic was applied twice daily on warts in five patients with 3–5 warts.
In the second phase, 23 patients with 2–96 warts (all on the hands except for two cases who had plantar warts), and nine patients with 1–2 corns on the feet, were treated by applying a fat-soluble extract of garlic twice daily.
A control group including two patients with warts and two with corns were treated with a 2:1 ratio of chloroform and methanol solution (the lipid solvent) for a period of 20 days to eliminate the possibility that the treatment results were affected by the solvent.
The treatment results were reported as follows:
Water extract of garlic: “[F]ive cases received the aqueous garlic extract for 30–40 days, which resulted only in the disappearance of small warts and partial improvement of larger warts. Treatment with the aqueous extract of garlic needed a period of more than 2 months to achieve a partial recovery in the patients.”
Fat-soluble extract of garlic: “Twenty-three patients with 2–96 warts, and nine patients with 1–2 corns were treated by applying the lipid extract. In this group, complete recovery was observed in all cases with warts after 1–2 weeks of treatment (Fig. 1). Seven out of nine patients with corn(s) showed complete recovery (Fig. 2) while two cases showed marked improvement close to full recovery with no further improvement on continuation of treatment. The period for the treatment of corn(s) in this group was between 10 and 20 days.”
Chloroform: methanol (control group): The control group showed no improvement.
These study results clearly reveal that the fat-soluble extract of garlic has great potential to heal these common dermatological conditions, with 100% recovery in those with warts, and 80% recovery in those with corns.
(a) Wart on finger. (b) The wart has disappeared after treatment with lipid extract of garlic
The researchers expanded on the implications of their findings by pointing out the relatively inferior results offered through conventional treatments:
“Current treatment for warts in our clinics includes: electrocautery, cryotherapy or application of keratolytics. These approaches are not fully successful, and in some cases warts reappear. In our study, treatment with garlic extract resulted in no recurrence of warts during the follow-up observation period (3–4 months)… Removal of corns by surgery, which is practiced in most clinics, can be painful and costly. Treatment with garlic extract appears to be a more convenient modality.”
Finally, the researchers identified the following four possible mechanisms of garlic’s anti-wart and anti-corn properties:
Anti-tumor – warts are actually HPV-associated growths, not unlike benign tumors. Garlic has been found to destroy a wide range of cancer cells. You can view a list of over 160 diseases garlic has been studied to have potential therapeutic value in, including over a dozen different forms of cancer.
Immune modulatory – The researchers noted that while the mechanism of garlic’s anti-wart and anti-corns activity is unknown, “…enhancement of immunological responses elicited by garlic may be responsible.”
Fibrinolytic activity – The researchers observed: “Application of garlic extract on a corn caused the removal of the corn from its place. It seems that because of the fibrinolytic effect of garlic, the surrounding fibrin tissue of the corn capsule was lyzed and the capsule was separated from the main tissue.”
Garlic is known to be an extremely effective vegetable, which can provide an immense number of health benefits. The list of diseases that garlic can kill is long, and includes:
Viral Infections ( Herpes Simplex 1 and 2, Parainfluenza virus type 3, vaccinia virus, vesicular stomatitis virus and human rhinovirus type 2)
Group B Streptococcus Infection
These are only a small part of the health conditions in which garlic can be of great use due to its powerful properties to fight infection.
This amazing vegetable has been used to treat and cure cancer throughout the ages. Even Hippocrates recommended the consumption of large amounts of crushed garlic as a cure for cancer.
If you decide to heal your cancer using this remarkable item as an anti-fungal, you should take at least 5-6 cloves of (crushed) garlic per day. There are about 12 cloves per the whole pod of garlic.
Moreover, note that you should let them sit for at least 15 minutes after they have been crushed. This amount of time is needed to release an enzyme (allinase) that produces these anti-fungal, anti-cancer compounds.
However, you can eat the raw or cooked garlic as part of sandwiches or other meals, but according to research, garlic supplements do not produce the same anti-cancer, anti-fungal results.
Garlic also permeates the research literature: the biomedical database known as MEDLINE, provided by the National Library of Medicine, contains 4245 study abstracts on garlic.
According to the data given there, garlic is extremely important in preventing or treating well over 150 health conditions, ranging from cancer to diabetes, infection to plaque buildup in the arteries, DNA damage to mercury poisoning.
Furthermore, in the research on Greenmedinfo.com, it was also stated that garlic has value in 167 health conditions or disease symptoms, but the greatest density of research indicates garlic’s role in preventing and/or treating Cardiovascular Disease and Cancers, the two primary causes of death within high-income countries.
Inexpensive, time-tested, safe and delicious, natural remedies and spices like garlic have been ‘life saving’, and consequently, in ancient times, many were worth their weight in gold.
Nowadays, although we are aware of its power and are starting to be more and more convinced in it, it seems that doctors will always prescribe drugs as part of our treatments.
Therefore, you are responsible for your own health. Learn how you can use the nature to improve your health and always use its items if they work and they are safe.
Scientists finds that sweat of men who had eaten the bulb smelt more attractive to women because it suggests the person is healthy
It might sound like the most unlikely of dating tips, but a study has found that men should forget the aftershave and try eating some garlic instead.
Scientists found that the sweat of men who had eaten the bulb smelt more attractive to women. The researchers suggested that women might have evolved to prefer the type of smell that eating garlic – which is a highly nutritious food – produces in armpit sweat, because it suggests the person is healthy.
Or, it could simply be that the antibacterial action of the garlic makes the armpits smell sweeter by reducing the density of the microbes which cause the nasty odours, the researchers from theUniversity of Stirling in Scotland and Charles University in the Czech Republic sai
“Certainly, breath odour plays a crucial role in most social interactions, but human axillary (armpit) odour is also an important factor in intimate relationships,” the researchers wrote in the journal Appetite.
“Our results indicate that garlic consumption may have positive effects on perceived body odour hedonicity (the pleasure derived from it), perhaps due to its health effects, for example antioxidant properties and antimicrobial activity.
“From an evolutionary perspective, formation of preferences for diet-associated body odours was possibly shaped by means of sexual selection.
“Obviously, garlic negatively influences the individuals’ breath on account of sulphur-containing gases which does not seem to apply to the body odour”
researchers
“Previous research indicates that many animal species use diet-associated cues to select mates in good physical condition.
“As the health benefits of garlic consumption include antioxidant, immune-stimulant, cardiovascular, bactericidal, and anti-carcinogenic (anti-cancer) effects, it is plausible that human odour preferences have been similarly shaped by sexual selection.
“Obviously, garlic negatively influences the individuals’ breath on account of sulphur-containing gases which does not seem to apply to the body odour,” the researchers added.
“The compounds contributing to garlic odour might not reach the skin glands in perceptible quantities, because the sulphurous constituents are highly volatile and many leave the body through the mouth.”
For the study, 42 men were asked in rotation to eat raw garlic, garlic capsules, or no garlic, and wear pads in their armpits for 12 hours afterwards to collect body odour.
Then, 82 women were asked to sniff the odour samples and judge them on their pleasantness, attractiveness, masculinity and intensity.
The body odour of the men was perceived to be “significantly more attractive and less intense” when they had eaten the garlic in bulb and capsule form than when they (the same men) hadn’t eaten it.
The effect only came into play once the men were eating a substantial amount of garlic, the researchers found. In the first experiment, when the men ate 6g of garlic – the equivalent of two cloves – with bread and cheese – there was no difference in the ratings between then and when they simply ate the bread and cheese on its own.
But when the dosage was doubled to 12g, or four cloves, the men were judged to smell more attractive than when they hadn’t eaten it.
In the third experiment, when the men ate the same amount (12g) of garlic but in capsule form (12 x 1,000mg garlic capsules), their odour was also perceived as more attractive.
Previous studies have shown that garlic consumption can also affect the odour of human breast milk, increasing the time infants spend on their mother’s breast and feeding more vigorously.
In the first study of its kind, this common herb was found to have remarkable healing results for common warts and corns.
A clinical study published in the International Journal of Dermatology, titled “Healing effect of garlic extract on warts and corns,” reveals the amazing healing properties of garlic extract in healing common warts and corns.
Warts are caused by the virus human papilloma virus (HPV), and corns by pressure of friction. They are some of the most common conditions found in dermatological practice today.
In the new study, peeled garlic was processed to produce either a water or fat based extract. A total of twenty-eight patients with 2-96 warts, nine patients with 1-2 corns, and a control group consisting of five patients with 7-35 warts were enrolled in the study. The study design involved the following methodology:
In the first phase of the trial, a water extract of garlic was applied twice daily on warts in five patients with 3–5 warts.
In the second phase, 23 patients with 2–96 warts (all on the hands except for two cases who had plantar warts), and nine patients with 1–2 corns on the feet, were treated by applying a fat-soluble extract of garlic twice daily.
A control group including two patients with warts and two with corns were treated with a 2:1 ratio of chloroform and methanol solution (the lipid solvent) for a period of 20 days to eliminate the possibility that the treatment results were affected by the solvent.
The treatment results were reported as follows:
Water extract of garlic: “[F]ive cases received the aqueous garlic extract for 30–40 days, which resulted only in the disappearance of small warts and partial improvement of larger warts. Treatment with the aqueous extract of garlic needed a period of more than 2 months to achieve a partial recovery in the patients.”
Fat-soluble extract of garlic: “Twenty-three patients with 2–96 warts, and nine patients with 1–2 corns were treated by applying the lipid extract. In this group, complete recovery was observed in all cases with warts after 1–2 weeks of treatment (Fig. 1). Seven out of nine patients with corn(s) showed complete recovery (Fig. 2) while two cases showed marked improvement close to full recovery with no further improvement on continuation of treatment. The period for the treatment of corn(s) in this group was between 10 and 20 days.”
Chloroform: methanol (control group): The control group showed no improvement.
These study results clearly reveal that the fat-soluble extract of garlic has great potential to heal these common dermatological conditions, with 100% recovery in those with warts, and 80% recovery in those with corns.
(a) Wart on finger. (b) The wart has disappeared after treatment with lipid extract of garlic
The researchers expanded on the implications of their findings by pointing out the relatively inferior results offered through conventional treatments:
“Current treatment for warts in our clinics includes: electrocautery, cryotherapy or application of keratolytics. These approaches are not fully successful, and in some cases warts reappear. In our study, treatment with garlic extract resulted in no recurrence of warts during the follow-up observation period (3–4 months)… Removal of corns by surgery, which is practiced in most clinics, can be painful and costly. Treatment with garlic extract appears to be a more convenient modality.”
Finally, the researchers identified the following four possible mechanisms of garlic’s anti-wart and anti-corn properties:
Anti-tumor – warts are actually HPV-associated growths, not unlike benign tumors. Garlic has been found to destroy a wide range of cancer cells. You can view a list of over 160 diseases garlic has been studied to have potential therapeutic value in, including over a dozen different forms of cancer.
Immune modulatory – The researchers noted that while the mechanism of garlic’s anti-wart and anti-corns activity is unknown, “…enhancement of immunological responses elicited by garlic may be responsible.”
Fibrinolytic activity – The researchers observed: “Application of garlic extract on a corn caused the removal of the corn from its place. It seems that because of the fibrinolytic effect of garlic, the surrounding fibrin tissue of the corn capsule was lyzed and the capsule was separated from the main tissue.”
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