Did You Know The Facts About Garlic?
Garlic, also known as allium sativum, is related to the lily family, along with onions, shallots, chives and leaks.
Central Asia is considered by most to be its place of origin.
Garlic was being used in Egypt by 3,000 B.C. and was fed to the slaves building the pyramids to increase their stamina. The only slave revolt in Egypt (beside the Jewish Exodus) was by labourers over a lack of garlic one year when the Nile flooded the garlic fields.
The Ancient Greeks used garlic to bring strength to their athletes at the Olympic games and in other contests, and used it to help heal battle wounds.
Hippocrates, who lived 460 to 370 B.C. the ‘father’ of western medicine from whom come our modern ‘Hippocratic oath’, recommended garlic for pneumonia and other infections, for cancer and for digestive disorders, as well as a diuretic to increase the flow of urine and a substance to improve menstrual flow.
The Romans claimed that garlic was used to repel scorpions, treat bladder infections, dog bites, cure leprosy and asthma. It was thought that hanging garlic bulbs on doors would also stop the spread of smallpox.
During World War II, garlic was used as an antiseptic to disinfect open wounds and prevent gangrene.
With all this historical backing it is no surprise that modern technology had uncovered that:
- When garlic is cut or crushed, an enzyme in the garlic combines with an amino acid, which then creates a new compound that kills 23 types of bacteria, including salmonella and staphylococcus. It also kills 60 types of fungi and yeast.
- A different compound is formed when garlic is heated. This compound can prevent arteries from clogging, and reduce blood pressure and cholesterol levels. Garlic has a blood-thinning quality, which may be helpful in preventing heart attacks and strokes.
- Garlic contains vitamins C, A, and B, which may prevent cancer by stimulating the immune system to eliminate toxins and combat carcinogen.