Garlic has a long, respectable history of attributed health benefits and medicinal use. Allium Sativum was held in such high esteem that sculptures and paintings depicting garlic bulbs have been found dating back more than 5,000 years. More recently, it was used during the Civil War and both World Wars by the military for wound treatment and prevention of gangrene. A few of the more common folk beliefs and remedies used today are included below, along with a bit of scientific information on current research and possible health benefits of this pungent herb.

Scientific Evidence:

Allicin, thought to be the "active ingredient" in garlic, is currently the focus of many studies to define its value in the treatment of various bacterial and viral infections, cardiovascular disease and even certain types of cancer. Antibacterial and antiviral properties are fairly well established in laboratory settings, as are blood-thinning capabilities. Medical researchers are still testing evidence of reducing the tendency of blood platelets to build up and form clots that could block arteries, along with other cardiovascular benefits. Contrary to popular belief, some studies are showing no effect on LDL (bad) cholesterol.*

2003 laboratory trials conducted by Dr. Ron Cutler, of the University of East London, have shown that allicin is deadly to MRSA. MRSA, or Methicillin-resistant Staphylococcus aureus, is responsible for an estimated 17,000 deaths annually and has strains which are resistant to the all of the strongest antibiotics available. According to Dr. Cutler, garlic may be our best hope against the new forms of killer "superbugs" like MRSA.* In a 2006 news release, he cites evidence of the anti-viral action of garlic in pilot clinical trials with flu victims, stating there is a strong case for investigation. At the same time, he cautions the dangers of using alternative treatments against Bird Flu.*

Garlic contains several active constituents including alliinase, alliin and more than 33 active sulfur compounds. Allicin is produced when crushing, cutting or otherwise breaking up the tissue of a clove combines alliin and alliinase. The potency is at its peak when fresh and raw. Garlic also provides trace amounts of calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C, thiamine, riboflavin, niacin, pantothenic acid, vitamins B6 and B12, lutein and zeaxanthin.*

Readers should use caution when trying these or any historic or home remedy! Allergies

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