The Therapeutic effects of
A Daily Clove of Garlic

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What benefits are there to be had for those with high blood pressure who eat a daily clove of garlic or two? Is there truth behind the old wives tales that this herb garlic (Allium sativum), can help ward off or treat a variety of diseases, including hypertension?

HISTORY OF GARLIC

Garlic, from the Anglo-Saxon name Garleac – meaning, spear leek, has been used as both food and medicine in many cultures for thousands of years, dating as far back as 1600 BC in Egypt.

The Greek Historian Herodotus records that it was prized by the Ancient Egyptian pyramid builders to enhance strength and endurance.

It is still grown in Egypt, but the Syrian variety is more popular now.

The Greek scholar Pliny the Elder noted 61 various diseases that were treated using garlic therapy.

As we move through time, in the last 2 world wars, garlic was used to heal the wounds of the soldiers. Today, it is said that a daily clove of garlic or two can help prevent heart disease, high blood pressure, high cholesterol, and also atherosclerosis. Further research into the possibility of a cancer cure is also being investigated.

FACTS ON HOW IT WORKS

The alliin compound becomes allincin (one of about a 100 sulphur compounds). The chemicals contained in garlic are stable as long as the cloves in the bulb aren’t damaged, but when we take our daily clove of garlic or two and crush, bruise or chop them, an enzyme called alliinase reacts with another compound called alliin, instantly producing the sulphur compound allicin which is the cause of the herbs` smell, taste and therapeutic properties.

There are protective health benefits from taking a daily clove of garlic. You can combat the onset of heart disease and other cardiovascular diseases with the powerful compound allicin in garlic. Hypertension is known to be lowered by several actions of this compound. As an antioxidant, it has the ability to fight free radical damage, caused by high blood pressure and other problems such as acidosis, (a result of the pH balance in the blood and other organs being too acidic).

It also has blood thinning properties, helping to keep the blood platelets from being too sticky, clotting, and sticking to artery walls which can cause high blood pressure and heart attack.

It works also by dilating blood vessels, allowing blood to flow more easily which, in effect, reduces blood pressure. The herb has the side benefit of being a diuretic too.

Instead of a daily clove of garlic or two, you may wish to take it in supplement form. Look for 4000 mcg of allicin per capsule with enteric coating which saves the therapeutic enzymes. A word of warning as usual: If you are taking blood thinning medication such as aspirin or warfarin, see your doctor first before taking garlic.

RESEARCH

Can a daily clove of garlic help keep cholesterol at bay?

Well, modern research is ongoing seeking to tap into it’s therapeutic potential in reducing the risk of heart disease, but it has been said recently that there is no tangible, scientific evidence that a daily clove of garlic or two can lower it. Also in 1992 a long term study was conducted where concentrated garlic extract was given to people with high cholesterol and another group were given anti-cholesterol drugs. The report said there was no choice between the two.

I don’t know if that proved that the garlic had as good an effect as the drugs, or that the drugs were just as ineffective as the garlic. What I do know is that doctors who are in favour of nutritional treatment, encourage garlic therapy with other cholesterol lowering supplements, and research has shown that the level of plaque formation associated with age is brought down and even has seen to regress after garlic therapy.

PROBLEMS AND SOLUTIONS

I have been limiting the dose to a daily clove of garlic or two, but 3 is ideal, preferably raw and chopped, or crushed so that the enzyme is activated.

I learned to eat it raw, first, as a salad dressing served up with avocado. The dressing consists of 3 parts virgin olive oil to 1 part wine vinegar, a daily clove of garlic or three, crushed, and fresh ground black pepper, with or without a dash of mustard. Vigorously shake it all up. Very delicious!

When using oil with garlic, watch out for botulism, an infection caused through consuming bacteria from stale garlic in oil. When making this dressing, be sure to add some kind of acid. Lemon juice can also be used. Refrigerate and consume in a day or two. This serves as tasty aperitif, poured into half of an avocado. A great potassium rich food for high blood pressure sufferers.

HOW TO GROW GARLIC

Your daily clove of garlic can be supplied from your own garden. It is easy enough to grow. The only real problem that can present itself is water logged earth that can cause the bulbs to rot. Planting in a raised furrow will help to drain the soil on days that are rather wet.

Instructions

Plant in October to harvest in spring. (garlic is a hardy plant. The winter will not destroy them.)

1. Pick an area of the garden that is exposed to as much sun as possible. Dig a raised row of earth and make a shallow furrow in the centre, along its length.

2. Mix in some sand or organic matter to help with drainage, and add some fertilizer.

3. Buy a good bulb from your supermarket, preferably Spanish Morado. This is the usual kind found in supermarkets. It is a small, white, compact bulb.

4. Remove the outer skin and carefully separate the cloves, not bruising them, and soak them for at least 30 minutes before planting.

5. Place each clove 8-10 cm (3-4 inches) apart, root side down, and cover the tips with 2cm of soil (1 inch of soil).

6. Continue to feed the soil throughout the following months.

7. By April the shoots should be appearing. Keep free of weeds and water frequently in dry spells.

8. August – September is the months to harvest, but if the conditions in August are wet, you will need to pull one up to check if they are ready. Do this as early as mid-August, checking how many layers of sheaths they have. If there are more than 3, replant and leave them for a few more weeks.

9. Pull up when the leaves are starting to turn brown, and spread out on an old sheet to dry in the sun. You can always gather the sheet quickly if it starts to rain.

A dear friend of mine in Bratislava, Slovakia, used to have her garlic supplied by her mother who grew it on her allotment. The taste and smell of that fresh, home grown garlic, appealed to me very much.

I am sure you will enjoy your daily clove of garlic even better, which ever way you choose to eat it, when you have grown it yourself.

Gem

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