It seems that garlic has been used in cooking for almost as long as there has been cooking itself. Beginning 5,000 years ago garlic was cultivated in the Middle East. Garlic has long been featured as a medicinal herb in Chinese medicine. Though plenty of garlic is grown in China, the region that produces the most garlic is central California.
1) Louis Pasteur studied garlic’s antibacterial features in 1858.
2) Our ancestors used garlic to drive parasites out of their bodies.
3) The first known mention of garlic being used for medicinal purposes in China was in 510.
4) Garlic has antioxidant properties.
5) As a treatment for atherosclerosis, garlic was shown in one study to reduce the formation of arterial plaque by up to 20%.
6) Regular garlic consumption may reduce the risk of cancers of the stomach and colon.
7) Babies have been observed to prefer the breast milk of mothers who eat garlic.
8) Garlic can be an aid in the treatment of high blood pressure.
9) In some people, garlic causes flatulence.
10) Experiments have shown garlic to have potential as an antibacterial agent.
People wishing to up their garlic intake can add it to a variety of foods and, if the odor doesn’t bother them, can get plenty of garlic by eating one of two raw garlic cloves per day. If you want to avoid the odor, coated garlic tablets are available as supplements.
Except for very mild ones, garlic does not have any serious side effects. Because of garlic’s anti-clotting action, however, those who are on anticoagulant drugs should seek a physician's advice before consuming garlic.
Copyright © Dennis Becker, 2004.
This article may be reproduced in its entirety in your ezine or on your web site, as long as this resource box, which includes the copyright notification and live (clickable) URL below, remains intact. It is one of the many "Top 10" articles about vitamins, minerals, and herbs, more of which can be found at:
http://www.a1-vitamins-and-supplements.com
