Lifeforce would like to introduce you to the amazing power of the world’s most ancient, versatile and enjoyable medicine. Until the turn of the century, garlic was a staple carried by most physicians - no doctor’s ‘black bag’ could be without it. Garlic later attained a status as a folk remedy and was not taken seriously by scientists, medical practitioners or researchers until about two decades ago. Today, scientists are taking a serious look at garlic. In fact, over the past two decades, more than 2,000 studies have been conducted by the world’s top researchers and have established garlic’s potential impact on serious modern diseases.

Garlic is an exceptionally powerful antioxidant. Antioxidants help to counteract free radical action in the body. Free radicals are chemical molecules that carry an extra unpaired electron and are produced by our bodies as a by-product of normal chemical processes. They seek oxygen in the body, with which they combine and cause damage to healthy cells. Resent research has suggested that garlic also has anti-carcinogenic properties.

While garlic is most often used as a spice or flavouring in cooking, it is also used as a nutritional supplement. The oil or juice that can be extracted is used in various garlic products.

Scientists today have even managed to separate the odour from the garlic in a supplement form, making it palatable for virtually everyone.

Garlic is rich in vitamin B1 (Thiamine), a co-enzyme in carbohydrate metabolism that keeps the nerves of the body healthy. Garlic also helps the body absorb vitamin B1 more effectively because of Alli Thiamine, a conjugate of vitamin B1 and the S-allyl group (a group of chemical compounds characteristic to garlic). It contains vitamin A, vitamin C and protein, as well as being a good source of a myriad of minerals (including calcium, chloride, copper, germanium, iron, magnesium, potassium, phosphorus, selenium, sulphur and zinc compounds). Also found in this valuable herb are 17 amino acids, including 8 manufactured by the body.

The greatest nutritional benefit of garlic goes beyond the orthodox concept of nutrients, lying in its components that can be utilised by the body in various ways. According to a leading nutritionist and biophysicist, Dr Robert Lin, garlic’s most valuable nutrients are the S-allyl compounds. Few other foods contain significant amounts of these compounds, yet a number of studies show that these compounds are used by the body’s cells for a variety of vital functions.

Garlic has been used medicinally for at least 4 000 years. The earliest written medical records contain detailed accounts of how garlic was used to prevent disease. In India, garlic was used as an antiseptic lotion for washing wounds and healing ulcers. Garlic has been used in traditional Chinese medicine to treat conditions as diverse as Angina Pectoris, Shingellosis, Bronchitis, Tuberculosis, Boils, Appendicitis, Malaria, heart disease, tumours and various skin diseases. The Chinese age whole garlic in vinegar for two or three years to enhance its medicinal properties.

What can Garlic do for you?

It does appear to have some amazing properties:

• Garlic is known to have anti-infective properties. A substance called Allicin has been isolated and this was shown to be highly effective in killing bacteria. It is also well known for its antibiotic properties.
  
• Garlic juice can slow the growth or kill, more than sixty species of fungi and more than twenty species of bacteria, including some of the most virulent species.
  
• The oil in garlic contains the active substance responsible for its antibiotic and anti-microbial properties.
  
• It is drawing a lot of attention for its ability to lower blood cholesterol as well as for its anti-cancer properties.
  
• Garlic is a natural antibiotic with properties that stimulate the intestinal flora to work more efficiently, thereby eliminating the risk of yeast infections.
  
• Garlic oil contains sulphur compounds called Allicin, which kill bacteria and fungi. When eaten, the oil enters the digestive system and forms the strong sulphur-type odour of the breath. Because of this, garlic is best used for infections of the digestive and respiratory tracts.
  
• Garlic is used to treat worm infestations, tumours, wounds and generalised infections.
  
• Many medical authorities feel that garlic can reduce High Blood Pressure by either neutralising the poisonous substance in the intestines, or acting as a vasodilator.
  
  
• The Chinese use garlic to treat weakness or fatigue.
  
• Garlic is an exceptionally powerful natural antioxidant. Antioxidants help to counteract free radical action in the body. Free radicals are chemical particles, which are produced by our bodies as a by-product of normal chemical processes. They seek oxygen in the body, with which they combine and cause damage to healthy cells.

F.G. Piotrousky, of the University of Vienna, found that 40% of his hyperactive patients had substantially lower blood pressures after given garlic.

Dosage:
3 - 6 capsules daily, before meals or before retiring. The more aged the garlic, the more potent its effect.

Personal advice:
Garlic and Parsley are known to boost the immune system and therefore garlic in its raw form (or in a capsule) is best used as a preventive remedy for coughs, colds and to reduce high blood cholesterol. Its antiseptic and anti-fungal properties make it invaluable as a treatment for Chest Infections and Fungal Infections such as Thrush. It is also used for treating digestive, respiratory and skin infections.

Garlic’s immune enhancing effects:
A variety of recent studies involving garlic and the immune system, show that it is effective in enhancing overall immune function as well as strengthening and empowering the individual cells of the immune system. These findings could help clarify the mechanism through which garlic’s traditional use has been effective against infectious diseases.

Natural killer cells:
Recent studies have confirmed that garlic stimulates the ability of natural killer cells to destroy tumour cells, virus-infected cells and foreign invaders.
Dr Abdullah (a Florida pathologist) points out that the use of garlic - even for a period as brief as three weeks - will stimulate natural killer cells and will exert an immuno-potentiating effect on the entire immune system. He also suggests that garlic may have an effect on other components of cell-mediated immunity, including macrophages and T-cells.

Dr Lau (Loma Linda University School of Medicine) did three studies to examine in more detail how garlic stimulates the immune system. These were reported in the International Clinical Nutrition Review. One of the findings was that ‘scientific research seems to support the ancient belief in the medical benefits of garlic’. It states that garlic, appears to stimulate macrophages and lymphocytes to attack the disease-causing organism.

A researcher from George Washington University School of Medicine reported to the 1st World Congress that garlic prevents blood clotting more effectively than Aspirin.

Scientists believe that there are several reasons why garlic is effective against Systemic Candida or Proliferated Candida Albicans. They have found that garlic is extremely effective against yeast, controlling its growth and eradicating it without any apparent toxic effects. This is because garlic has the ability to enhance the immune response, by boosting the bodies own ability to fight invading cells.

WHAT CAN GARLIC & PARSLY BE USED FOR?

• Premature aging (anti-aging)
  
• Heart disease
  
• High cholesterol levels
  
• Blood pressure problems
  
• Lowered immune functions
  
• As a protective health factor
  
• Yeast and bacterial infections
  
• Protection against free radical damage
  
• To help prevent Cancer because of its strong antioxidant and anti-carcinogenic properties
  
• Heavy metal intoxication

WHY IS GARLIC & PARSLEY NECESSARY?
Researchers have identified six (6) important components found in garlic:

• Amino Acids (e.g. Cysteine)
• Enzymes (e.g. Peroxidase, Alli-inase)
• Carbohydrates - including 17 different kinds of natural sugar, some of which contribute to the growth of L. Acidophilus and B. Bifidum (friendly bacteria).
• Vitamins
• Minerals
• Nucleic Acids, which play an important role in human organic chemistry.

Garlic kills a broad spectrum of disease-carrying organisms - from viruses and bacteria to protozoa.