Clinical study summary on benefits of garlic

Garlic, The Natural Cure

Garlic, recognized for its healing powers in ancient times, is now being rediscovered by medical scientists, who have new evidence of its potency against cancer and heart disease. Sulfides, which are found in garlic in large amounts, stop the growth of tumors and inhibit carcinogens. According to the National Cancer Institute, garlic lies among the top of the list of foods ingested as a potential weapon against many types of cancer. Whether you eat it raw or cooked, garlic is an important cancer-fighter, says Eric Block, Ph.D., a professor at State University of New York at Albany who has devoted most of his career to researching garlic. The evidence for garlic’s strength against cancer comes from several epidemiological and animal studies. Researchers Dr. Lenore Arab and colleagues from the University of North Carolina analyzed 18 studies looking at garlic eaters. Based on six studies, the findings show that high consumption of raw or cooked garlic decreases the risk of colorectal cancer nearly 50%. Also, based on four studies the risk of developing stomach cancer was cut in half for those who consumed the most garlic.

Not only this, but numerous clinical trials have shown garlic to be good for your heart by lowering total cholesterol and blood pressure. Garlic has the ability to combat plaque formation in the arteries. Its ability to lower serum cholesterol in the blood can in turn reduce the risk of cardiovascular disease. Garlic lowers total cholesterol, LDL cholesterol (the Bad cholesterol) and triglycerides. Garlic can not only prevent, but also reverse the signs of arteriosclerosis according to a study presented at the 6th Annual Conference on Arteriosclerosis, Thrombosis and Vascular Biology in Washington, D.C.. “Garlic is able not only to reduce the buildup of plaque but also to reverse existing plaque.” said Joerg Gruenwald, Ph.D., president of Berlin’s Phytopharm Consulting, and author of the Physician’s Desk Reference for Herbal Medicine. Because of the strength of the results and garlic’s history of safety, he said, several principals from the herbal supplements industry would seek a health claim from the Food and Drug Administration. “The FDA should look at our data and give garlic a real health claim in the reduction of risk for coronary heart disease,” he said. Dr. Gunter Siegel, director of the department of physiology at Charité University of Medicine in Berlin, found that a low dose of garlic inhibits the formation of nanoplaque—the substance that develops in the earliest stages of arteriosclerotic disease and eventually clogs arterial walls—by 15 percent, even when all the factors normally responsible for such blocking are present. “With a higher concentration … it goes to 30 percent,” Siegel said. In addition, when plaques do develop “they are even smaller”—5 percent smaller at low doses of garlic, with further reduction at higher doses. “So the plaques which are formed are not only less in number but also less in size,” he said. In a news conference preceding the convention, experts noted garlic has also shown promise for altering the course of infectious diseases because it can be used as an antibacterial agent or antiviral agent. Garlic has also been shown in some studies to decrease high blood sugar, boost metabolism, inhibit growth and formation of cancer cells, prevent inflammation, and alleviate allergies and asthma.

Garlic is good for virtually any disease or infection. It prevents and heals arthritis, asthma, circulatory problems, colds and flu, digestive disorders, insomnia, liver disease, sinusitis, and ulcers. It has been used since the days of the Egyptians to treat wounds, infections, tumors, and intestinal parasites. Garlic’s reputation as a powerful medical herb dates back over 5,000 years. It is a rich source of allin, allicin, chromium, phosphorous, and sulfur containing amino acids. A compound called Diallyl sulfide is found in garlic and is shown to inactivate potent carcinogens in animal studies. Garlic is a natural, potent antibiotic, antiviral and antifungal herb. A study done at Boston University School of Medicine conducted tests in which garlic proved to be as effective as an antibiotic in killing 14 types of bacteria in reoccurring infections. Not only does garlic reduce cholesterol and help prevent the formation of internal blood clots that trigger heart attacks but it is also a diuretic, a stimulant, an expectorant and a sweat promoter. For centuries, garlic has been a popular remedy for common colds, coughs, and sore throats. Garlic is one of nature’s most broad-spectrumed, antibacterial agents. It counteracts the growth of many forms of bacteria and fungi that cause disease. Allicin, the compound found in fresh garlic that constitutes antibiotic and anti-fungal properties, kills or at least cripples 72 infectious forms of bacteria. It is a surprisingly effective weapon against some of the most dangerous antibiotic - resistant bacteria.