Garlic has been used as both a medicine and a spice for thousands of years starting as early as 3,000 b.c. Garlic flesh consists of sulfur compounds, amino acids, minerals, such as germanium, selenium, and zinc, and vitamins A, B, and C.
The active chemical in garlic is Allicin. Allicin is also responsible for garlic's odor. The cloves can be eaten raw, cooked, dried, in aromatic oils and vinegars - or in tablets and capsules. Expert herbalists agree that garlic does not have to be eaten raw to be effective. Cooked garlic or various aged extracts and oils can in some cases can provide even more effective.
Garlic's most common uses as a dietary supplement are: to inhibit and kill bacteria, fungi, and parasites, for high cholesterol, heart disease, and high blood pressure. Some studies suggest consuming garlic as a regular part of the diet may lower the risk of certain cancers. However, no clinical trials have examined this.
Preliminary research suggests that taking garlic may slow the development of atherosclerosis (hardening of the arteries), a condition that can lead to heart disease or stroke.
Garlic can thin the blood the same way aspirin does. Use garlic with caution if you are planning to have surgery or dental work, or if you have a bleeding disorder.
