02/26/2022
GARLIC – A Powerful Antibiotic
During World Word I, Garlic’s success in treating infected wounds and amoebic dysentry (caused by the protozoan Endameba hisolytica, an intestinal infection). Cleared showed it had potent antibacterial and antiprotozoan effects, validating thousands of years of herbal traditions.
But Garlic’s antibiotic constituent remained a mystery until the 1912s when researchers at a pharmaceuticals in Switzerland isolated Alliin (pronounced Al-lee-in) from the herb. Alliin by itself has no medicinal value, but when garlic is chewed, chopped, bruised or crushed, the Alliin comes in contact with garlic enzyme (Allinase), which transformed into another chemical (Allicin), which is a powerful Antibiotic.
Since the 1920s, Garlic’s broad-spectrum antibiotic properties have been confirmed in literally dozens of animals and humans studies. Garlic kills the bacteria that causes tuberculosis, food poisoning, and women’s bladder infections. Garlic also prevent infection by the influenza virus. Chinese researches report success using Garlic to treat 21 cases of Cryptococcal Meningitis, an often fatal fungal infection. And several studies show the herb to be effective in treating the fungi that causes athlete’s foot (Thrichophyton mentagrophytes) and Vaginal Yeast Infection (Candida Albicans).
Allicin: Garlic’s natural antibiotic, Allicin has been found to be even more powerful than Penicillin and Tetracycline in doing a job on bacteria. Allicin is released when Garlic is ground or chewed, at which time, a more basic chemical called Alliin has a reaction with an enzyme called Allinase. Allicin fights and destroys a wide variety of microorganisms that caused colds, influenza, vaginal yeast infections, and other afflictions. Scientists think that this compound may also help prevent the dangerous blood clots that can lead to strokes.
Ajoene: This compound was first identified by Dr. Eric Block. An organic chemist at the State University of New York at Albany, who has made the study of Garlic his priority for 20 years. Ajoene (pronounced a-ho-een), the Spanish word for garlic, is release when, like Allicin, garlic is ground or chewed. It is also produced when Garlic is cooked. As with Allicin this chemical plays a part in keeping red blood cells from clumping together too easily, which helps prevents the potentially harmful blood clots than can cause stroke. Researchers also think that Ajoene has something to do with how the human body synthesizes fat, an ability that helps control Cholesterol and prevent atherosclerosis, or hardening of the arteries.
Selenium: Garlic is very rich in this Cancer-fighting compound. Selenium is an Antioxidant, counteracting the effects of substances that causes a harmful oxidization process that wear out bodies and make our cells more susceptible to cancer. These substances are found all around us – in our environment, in the food we eat, and also as by-products of bodily functions.
Saponins: These compounds appear to help lower blood pressure, which promotes overall heart health and prevent stroke.
Fructans: These carbohydrates, scientists believe, may stimulate the immune system, protecting us from disease of all sorts
Disclaimer: This is for information purpose only, and should not be considered as a substitute for medical expertise. These are opinions from an external panel of individual doctors, and not to be considered as opinion of the writer of this page. Please seek professional help regarding any health conditions or concerns
