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Garlic (Allium sativum)

Definition: Garlic contains more than 200 chemical compounds. Its sulphur-containing substances, such as allicin and ajoene, are what give garlic its antibiotic properties as well as its pungent smell. Garlic has been used for centuries for everything from protection from infection to increased sexual prowess.

Applications: Arteriosclerosis, arthritis, asthma, blood poisoning, blood pressure (high or low), bronchitis, cancer, candida, circulatory insufficiency, colds, colitis, coughs, digestive disorders, ear infections, fever, flu, fungus, gas, heart disease, infections (viral and bacterial), liver ailments, lung disorders, parasites, pinworm, prostate gland disorders, respiratory congestion and yeast infections.

Scientific Updates: Garlic has been the subject of intense scientific study over the last three decades. Recent research has proven the value of garlic in treating and preventing cardiovascular disease. Controlled studies discovered that it can lower cholesterol and triglyceride levels, reduce the tendency of the blood to clot and decrease blood pressure. Garlic has been scientifically proven to inhibit bacterial growth. One milligram of allicin, garlic's primary constituent, is estimated to equal 15 standard units of penicillin.Dr. Erik Block discovered that garlic also protects the liver from drug, radiation and free radical damage. Garlic can also stimulate immunity and is considered an anticancer agent.

Complementary Agents: Parsley, capsicum, alfalfa, blue-green algae, kelp, black walnut, buckthorn, couch grass, echinacea, goldenseal, red clover, vitamin C, bioflavonoids, proanthocyanidins and phytonutrients .

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