Garlic is now the second best selling herbal supplement after Echinacea in the United States. Add to that its culinary popularity and you have one popular herb indeed. As garlic becomes increasingly popular, the mountain of mixed reports and studies that look into its medicinal properties continues to grow.

Garlic studies have become a favorite pastime for many nutrition researchers making it one of the most examined herbs of all times. Over 1200 medical and pharmacological reports as well as over 700 chemical studies have been published over the years. With so much attention given to this herb, one would think that scientists would have least separated the facts about garlic from the myths, but the truth is that they have only begun to scratch the outer dry filmy surface.

No one really knows exactly when modern garlic showed up on your dinner tables. What we do know is that is has been cultivated and used by people as both food and medicine since at least  before the age of the Pharaohs and even the Sumerians. Garlic has been so extensively cultivated throughout the years that nothing like it really exists in nature anymore.  Most research into the history of the plants leads us to believe that it started out as a variant of the Lillie Family somewhere in Central Asia and then spread outward towards the Mediterranean in the west in China in the east and then to India in the South.

 While the U.S. medical establishment does not like to categorize as something other than a culinary, other countries have been using raw garlic for medicinal purposes for many years.

How raw garlic helps

When you crush or chop up a garlic clove you end up creating two different sulfides: allicin sulfides and diallyl sulfides. These sulfides are what gives garlic most of its health benefits. Garlic that has been roasted whole might still contain some diallyl sulfides, but not any of the much more beneficial allicin compounds and is therefore not as potent in a medicinal sense.  In fact,  cooking crushed or chopped garlic will also degrade the allicin and putting it in a microwave will complete destroy it.  The best way to use garlic is to chop it or press it into some olive oil, leave it sit for 15 minutes, and then add it to your meal at the very end of cooking. The finer the garlic is chopped, the more sulfides it will produce.

What can raw garlic cure?

Allicin Sulfide has antibiotic properties that are better than penicillin or tetracycline. It has the ability to kill bacteria that has become immune to other antibiotics because it interacts with the specific enzymes that the bacterium needs in order to thrive in the body.

Garlic also helps fight infections and can stimulate your immune system. It can kill off the microbes and bacteria that cause many ailments such as the common cold, whooping cough, tuberculosis, botulism, vaginal infections, bladder infections, gangrene, diarrhea, staph, dysentery and typhoid. In fact, during the First World War, garlic was used in military hospitals to help prevent the spread of gangrene and rubbing garlic on an area infected by staph will stop the infection in its tracks.

Garlic sulfides contain many cancer preventing chemicals, and studies have shown that raw garlic can help improve your body’s ability to fight cancer by almost two fold.  Garlic is also an effective anti coagulant which can help the keep you blood from forming dangerous clots and can even enhance your ability to dissolve these clots. Garlic also contains high levels of selenium, which can help fight tumor growth. Garlic might even help your body rid itself of heavy metals.

The diallyl sulfides found in garlic can help your immune system, reduce your cholesterol and lower your blood pressure. Diallyl sulfides can also help reduce unhealthy triglycerides. Raw garlic can also act as a powerful antioxidant, reversing the damage done to your cells by those cancer causing free radicals. Garlic’s passage clearing pungency can also provide relief to those who suffer from chronic bronchitis.

A Doctor's Opinion

“Garlic is a veritable pharmacopeia. That’s why garlic has been found in every medical book of every culture ever. For thousands of years, garlic has been used for the treatment and prevention of disease. So there has to be something there.” 

-Dr. Herbert Pierson: United States Cancer Institute.

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Here is a short list of ailments that garlic can help you out with…

Acne, Arthritis, arteriosclerosis, atherosclerosis, blood clots, boils, cancer, coughs, colds, flu, cholesterol, cardiovascular disease, diabetes, diarrhea, earache, eczema, fatigue, food poisoning, free radicals, fungus infections, heart attacks, heavy metal poisoning, hemorrhoids, high blood pressure, hives, hypertension, weak immune system, infection, insects, pain, respiratory diseases, toothaches, warts and worms.

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