Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as when the
Giza pyramids were built.
The Spirit
Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use
of garlic for many conditions, including parasites, respiratory
problems, poor digestion, and low energy. Its use in
China dates back to 2000 BCE. Garlic has been regarded as a force for both
good and evil. According to Cassell's Dictionary of Superstitions, there is an
Islamic myth that considers that after
Satan left the
Garden of Eden, garlic arose in his left footprint and onion in the right. In Europe, many cultures have used garlic for protection or white
magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against
demons,
werewolves, and
vampires. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.
In both
Hinduism and
Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Some devout
Hindus generally avoid using garlic and the related
onion in the preparation of foods for religious festivities and events. Followers of the
Jain religion avoid eating garlic and onion on a daily basis.
A belief among some Hindus is that when Devas and Asuras fought for
nectar during churning of the ocean of milk (Samudramathan) in the other
world, two Asuras were able to get access to nectar and had some
quantity in their mouths in stealthy ways. Knowing the Asuras' foul play
the God cuffed the heads of those Asuras before they could swallow it
and as a result nectar fell down on the earth from their mouths in drops
which later grew as garlic; that is why the vegetable has such
wonderful medicinal properties.
In some
Buddhist
traditions, garlic - along with the other five "pungent spices" - is
understood to stimulate sexual and aggressive drives to the detriment of
meditation practice
In the account of Korea's establishment as a nation, a tiger and a bear prayed to
Hwanung that they may become human. Upon hearing their prayers, Hwanung gave them 20 cloves of garlic and a bundle of
mugwort,
ordering them to eat only this sacred food and remain out of the
sunlight for 100 days. The tiger gave up after about twenty days and
left the cave. However, the bear remained and was transformed into a
woman.
The Science
In
in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity.
Animal studies, and some early research studies in humans, have
suggested possible cardiovascular benefits of garlic. A Czech study
found garlic supplementation reduced accumulation of cholesterol on the
vascular walls of animals. Another study had similar results, with garlic supplementation
significantly reducing aortic plaque deposits of cholesterol-fed
rabbits.
Another study showed supplementation with garlic extract inhibited
vascular calcification in human patients with high blood cholesterol.
The known vasodilative effect of garlic is possibly caused by
catabolism of garlic-derived
polysulfides to
hydrogen sulfide
in red blood cells (RBCs), a reaction that is dependent on reduced
thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous
cardioprotective vascular cell-signaling molecule.
In 2007, the BBC reported
Allium sativum may have other beneficial properties, such as preventing and fighting the common cold.
This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs.
The
Cherokee also used it as an
expectorant for coughs and
croup
Garlic is also alleged to help regulate
blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood
homocysteine levels and has been shown to prevent some complications of
diabetes mellitus.
Garlic was used as an
antiseptic to prevent
gangrene during World War I and World War II.
More recently, it has been found from a clinical trial that a mouthwash
containing 2.5% fresh garlic shows good antimicrobial activity,
although the majority of the participants reported an unpleasant taste
and
halitosis.
Proper Preparation
When crushed,
Allium sativum yields
allicin, an
antibiotic and antifungal compound. The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's
cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell
vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids
The Bummer(?)
Because of its strong odor, garlic is sometimes called the "stinking
rose". When eaten in quantity, garlic may be strongly evident in the
diner's sweat and
garlic breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide.
Allyl methyl sulfide (AMS) cannot be digested and is passed into the
blood.
It is carried to the lungs and the skin, where it is excreted. Since
digestion takes several hours, and release of AMS several hours more,
the effect of eating garlic may be present for a long time.This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh
parsley.
I rarely go a day without garlic. I take it like most people I know take Advil. It is mother nature's multi-vitamin and I am blessed to be loved by people who don't mind the smell. I hope you've learned something new and happy garlic adventures!
Love,
Keela
