Garlic, the Wonder Drug

History and all its wise men have extolled the virtues of garlic, sometimes even over extolled them. Hippocrates, Galen, Pliny the Elder, and Dioscorides, all have, at some point of time or another, mentioned the use of garlic for many diseases and uncomfortable conditions that include parasitic infections, respiratory problems, poor digestion and low energy. It first finds mention in a A.D. 510 Chinese medical treatise. In modern times, Louis Pasteur has confirmed the goodness of garlic and its anti-bacterial nature in 1858.

In its natural form, garlic is a pungent pod. The pungency is a result of allyl thiosulfinates, which are a group of organo -sulphur compounds with a unique chemistry. The active ingredient in garlic is called Allicin, a volatile oil- containing sulphur that is responsible for its pungent odour. These and some other compounds in garlic help to protect the body from a large number of harmful conditions, sometimes even fatal diseases. Allicin is formed by the action of an enzyme allinase, both of which can be destroyed by cooking. The medicinal effects of garlic are also lost with frying, roasting or boiling. The idea is the odour in itself is an intrinsic healing part of the pod, so cooking or de-odorising it destroys its goodness. Though odorless garlic capsules can be taken as a supplement, researches have shown that it is best taken in its raw, pungent form. This uniqueness makes garlic a special natural product.

Consuming garlic ensures that the liver and heart are protected from damage, and also make sure that the body’s immune system is sufficiently upgraded to be able to fight fatal diseases like cancer and heart problems. Scientists are studying the sulphur compounds in aged garlic, that may help slow down the proliferation. In fact juice or extract of garlic is known to retard the growth of cancer cells very effectively.

Acting as a strong anti bacterial, it fights all kinds of infections, internal as well as external. The chemicals in the pod also help to lower the blood cholesterol and lipid levels, protecting the heart and the nervous system. In fact regular use of garlic is so beneficial that residents of Italy and Spain, where garlic is a part of their diet, have one of the lowest rates of atherosclerosis. Scientific studies have proved that garlic makes the cells involved in blood clotting (platelets) less likely to clump together and stick to the artery walls. The chemical compounds in garlic also help the human body fight other challenges to the immune system, allergies, colds, influenza, bacterial infections, yeast infections and parasitic attacks, internal as well as external. As a digestive aid, it acts as an anti fungal agent and promotes healthy intestinal flora. Rubbing a clove of crushed garlic over cuts, burns or other external infections ensures rapid healing. Ringworm can be effectively controlled by rubbing fresh garlic over the affected area for effective relief from itching, scaling, burning, irritation, and discomfort associated with athlete's foot, jock itch and ringworm
Most peaedratic compounds contain garlic oil in variable quantities. In cases of diphtheria, chewing a pod of garlic slowly clears the infected mucus membranes, decreases the discomfort and provides relief Garlic may also help the body protect itself from heavy-metal accumulation. It's a smart idea to take garlic when you travel, when you eat fish that might be high in mercury, or whenever you are exposed to smog or heavy air pollution.

Garlic is one of the most effective and common medicines for common cold too. The best way to eat it is in hot soup but another interesting way is to sprinkle raw garlic flakes over hot toast. It helps clear up the nasal passages as well as decongests the chest. In fact, a clove of raw garlic eaten everyday keeps almost all ailments at bay. But most of us are so put off by its strong odor that we do not take this seriously.

There is a word of caution, however. Since it is a warming and drying herb, so people with a hot constitution should use it cautiously. For some, garlic may cause gastric irritation, or indigestion, nausea or stomach pain In many cases, garlic has been known to aggravate conditions liken insomnia. It can affect the mind and concentration, so garlic is best avoided for people performing activities that require concentration and mental acuity. People who have an angry temperament or reddish complexion should use garlic cautiously. As a substitute, the scallion or spring onion is equally effective but of lesser pungency.
In many cases, garlic may induce heat in the body, adding to insomniac woes. Besides, it has such strong chemical compounds; some people simply cannot tolerate it.

Another point of caution is that since it is a blood-thinning agent, patients are advised to consult their physicians before they start taking garlic in regular quantities. In a healthy person, its intake can keep a person free of all kinds of physical ailments over a long period of time, thought. Garlic has not been called the wonder drug for nothing.