Garlic is one of the most valuable foods on this planet. It has been used since Bibical times, and is mentioned in the literature of the ancient Hebrews, Greeks, Babylonians, Romans, and Eqyptians. The builders of the pyramids supposedly ate garlic daily for endurance and strength.

Garlic lowers blood pressure through the actions of one of its components, methyl allyl trisulfide, which dilates blood vessels. It thins the blood by inhibiting, platelet aggregation, which reduces the risk of blood clots and aids in preventing heart attacks. It also lowers serum cholesterol levels and aids in digestion. Garlic is useful for many diseases and illnesses, including cancer. It is a potent immune system stimulant and a natural antibiotic. It should be consumed daily. It can be eaten fresh, taken in supplement form, or used to prepare garlic oil.

Garlic contains an amino acid derivative, alliin. When garlic is consumed, the enzyme alliinase, which converts alliin to allicin, is released. Allicin has an antibiotic effect; it exerts an antibacterial effect estimated to be equivalent to 1 percent of that of penicillin. Because of its antibiotic properties, garlic was used to treat wounds and infections and to prevent gangrene during World War I.

Garlic is also effective against fungal infections, including athletes's food, systemic candidiasis, and yeast vaginitis, and there is some evidence that it may also destry certain viruses, such as those associated with fever blisters, genital herpes, a form of the common cold, smallpox, and a type of influenza.

Garlic oil is good for the heart and colon, and is effective in the treatment of arthritis, candidiasis, and circulation problems. To make garlic oil, add peeled whole garlic cloves to a quart of olive or canola oil. Experiment to find the number of cloves that gives the degree of flavor you like. Be sure to wash your hands thoroughly and rinse the garlic after peeling and before placing it in the oil. The peel may contain mold and bacteria that can contaminate the oil. Keep this oil refrigerated. This mixture will keep for up to a month before you need to replace it with fresh oil. Garlic oil can be used for sauteing, in salad dressings, and in a variety of other ways. If you find the odor toos strong after you eat garlic, chew some sprigs of parsley or mint, or caraway or fennel seeds.

An alternative to fresh garlic is Kyolic from Wakunaga. Kyolic is an odorless, "sociable" garlic product, and is available in tablet, capsule, and oil extract forms.

Kyolic Garlic Supplements

The Kyolic Difference

Research Indicates Garlic Helps Prevent the Common Cold

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