Garlic – A Long History of Health Benefits

The herb garlic is considered by some to be a `wonder` herb. The first serious published evidence was produced by Schmidt and Marquardt in 1936 when they demonstrated that garlic had extraordinary antifungal properties. As more research was done it was found that the active component in garlic was a chemical called allicin.

Extensive research showed that garlic had antibacterial, antimicrobial (Candida Albicans (yeast infection)) activity at a dilution of 1:1000, garlic juice had no harmful effect on tissue cultures such as chicken embryos or kidney cells; however, it completely inhibited the growth of yeast. After also testing garlic on 139 species of fungi and yeast it was found that even in very small amounts (as little as 25 ppm) garlic still had a strong inhibitory effect.

Garlic has got to be one of best studied herbs known to man at this time! There are many well designed studies that have been published in legitimate journals that state garlic has a distinct effect on the reduction of cholesterol and lowering levels of homocysteine, an amino acid now associated with heart attacks.  This is significant because the number one cause of death and concern to the general public is heart disease!

Garlic has also shown promise in helping the body’s immune system resist infections.

Individuals with diabetes may find that garlic helps lower and keep blood sugar levels stable by helping increase the amount of insulin available in the bloodstream. Because of its positive effects on cholesterol, garlic may also be beneficial for those with hypertension.

Highest Quality Garlic on the Market

Our garlic powder used in this product comes exclusively from Pure-Gar, the world’s largest and most advanced garlic grower and processing company. Their process begins with high allicin yield garlic bulb strains which are harvested and then gently cool-dried as part of a proprietary process that prevents the allicin from forming until it is ingested.

Enteric Coating Protects Garlic in Stomach

Each odourless garlic tablet has been specially coated to allow for release in the small intestines. This allows absorption to occur in the small intestine instead of the stomach where the powerful digestive juices would destroy the allicin.

New Studies in the UK are showing that garlic can be beneficial during pregnancy, and can reduce the risk of pre-eclampsia. These studies show that garlic may help to boost the birth-weight of babies who are too small. And even more recently the medical journal "Antimicrobial Agents and Chemotherapy" confirmed that garlic has chemotherapeutic effects.

References:

Garlic: Its anticarcinogenic and antimutogenic properties. Milner, J. A. (1996) Nut. Rev 54: S82-S-86.
Protective effects of aged garlic extracts on doxorubicin-induced cardiotoxicity in the mouse. Kojima, R., Epstein, C.J. Mizui, T., Carlson, E. & Chan, P.H. (1994) Nutr. Cancer 22:163-173.

Detoxifying, radioprotective and phagocyte-enhancing effects of garlic. Lau, B.H. S. (1989) Int. Nutr. Rev. 9:27-31.
Anti-aging effect of aged garlic extract in the inbred brain atrophy mouse model. Moriguchi, T., Saito, H. & Nishyama, N. (1997) Clin. and Exp. Pharmachol. and Physiol. 24: 235-242.

Free radical processes in multistage carcinogenesis. Borek, C. (1991) Free Rad. Res. Comm. 1991 12 745-750