Garlic, sometimes referred to as the “stinking rose,” has been around for centuries and it is mentioned in the literature of most ancient civilizations as a valuable food.
Garlic lowers the blood pressure by means of one of its components, methyl allyl trisulfide, which dilates vessel walls. Garlic thins the blood, which reduces the risk of blood clots and aids in preventing heart attacks.
Garlic also has an antibiotic effect and was used to prevent infection and gangrene in World War I.
It has been used as an antifungal agent and researchers at Brigham Young University report that it is effective against certain viruses associated with fever.
Some people avoid fresh garlic or garlic supplements due to the problems with body odor. There are supplements available that have developed processes to eliminate this problem, and still allow sufficient quantities of garlic to be consumed. (1)
- Prescription for Nutritional Healing by James F. Balch, M.D. and Phyllis A. Balch, C.N.C.
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