Being a natural whole food, but much too concentrated to eat in large quantities, garlic can be considered as a natural supplement because of its outstanding qualities. Garlic has many benefits, mainly due to its high natural sulphar content. It is considered to be nature’s antibiotic and helps prevent disease.

Dr. Earl Mindell in his book: ‘Garlic, The Miracle Nutrient’, lists the benefits of garlic as: * acts as an antiseptic * helps the body overcome infection * stimulates the immune system * act as a decongestant and expectorant * contains substances that help prevent cancer * thins he blood, reducing he risk of dangerous blood clotting: * tends to dissolve blood clots: * lowers blood pressure (at least partly the result of blood thinning): * reduces high cholesterol: * helps reduce high triglycerides (blood fats) Dr Mindell quotes a professor of medicine as saying that garlic is the most powerful agent for preventing blood from becoming sticky, even more powerful than low-dose aspirin. This may be part of the reason why people in Italy and France have less heart disease. The odorous compound in garlic is a sulpher compound called allicin, a highly effective antibiotic. However, there is no allicin in raw garlic. Raw garlic contains alliin, which, when garlic is crushed, converts to allicin. This is garlic’s way of protecting itself from microbial attack after injury. Unfortunately, allicin tends to damage not only bacteria, but healthy cells as well. When raw garlic is consumed in very large amounts, harmful effects can result, including irritation to the mouth, throat and stomach: anaemia: destruction of friendly gut bacteria: reduced absorption of nutrients, and impaired liver function. How much garlic is excessive and how much is safe to consume on a regular basis? The long held Natural Health view is a clove or wo a day. This is well below the amount that produces outright medicinal effects and possibly also harmful effects, which is around five gloves per day (approximately 25 grams) or more, on a regular basis. The bottom line is that any strong substance like allicin has to be broken down by the liver. Too much can significantly add to the load on the liver, which is already very high in a world of chemicals, alcohol, high-fat diet etc. One clove a day seems to be tolerable for most people.

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