OK In Health - Healing

The Healing Power of Garlic - July 2013

By Klaus Ferlow, Vancouver, BC

garlic

Growing up in Northern Germany “country style”, I quickly developed a love for Mother Nature, especially for flowers, herbs and vegetables. Our family used an almost unlimited amount of herbs inclusive herbal teas in our daily diet, as well as for healing illnesses. One of our favourite herbs was the “stinking rose” garlic, which we considered a wonder herb.

Let’s look today at the natural healing power of this remarkable herb. This amazing little herb has been performing medical miracles throughout the world for hundreds of years. Many of the world’s oldest civilizations considered garlic to be one of the most important spices for good health. Egyptians, Hebrews, Greeks and Romans all used it in food, in drinks and as medicine. The Latin name “Allium” is derived from the Celtic word for pungent, hot and burning, properties common to all the Allium species. “Sativum” means cultivated or planted, referring to the fact that garlic is no longer found in the wild. It is one of the earliest cultivated crops and continues to be extensively grown for both medicinal and culinary purposes.

The garlic bulb is the part used medicinally. When intact it is odourless; however, crushing the cells brings the enzyme alliinase into contact with the sulphur-containing compound alliin, converting it to allicin which produces the characteristics garlic odour.

Garlic has had more folklore and scientific research devoted to it than any other herb. It was, and still is, used globally by all three classic healing systems, Traditional Chinese Medicine, Ayurvedic Medicine from India and European medicine. As far as back as the first century BC, the Greek physician Dioscorides stated that garlic “clears the arteries and opens the mouth of the veins” – a fact that modern science affirmed more than 2000 years later! Tracing the history of civilization, it is very interesting to note that garlic was first a “tool of magic power” in the hands of the physician-priest or medicine man. Here is a list of ailments where the healing power of garlic can be very helpful:

acne aids arthritis
arteriosclerosis and atherosclerosis bites blood clots
boils and cysts breast-feeding cancer
coughs cold & influenza corns, calluses, warts
high cholesterol cardiovascular disease diabetes
diarrhea & dysentery earache eczema
fatigue food poisoning free radicals
fungus heart attacks heavy metal poisoning
hemorrhoids high blood pressure hives
hypertension immune-deficiency infectious diseases
insect problems lip, mouth, throat liver disease
pain radiation respiratory diseases
steroid abuse stress toothache
warts worms

Furthermore garlic acts as antibiotic, antifungal, antiparasitic, antiviral, antiprotozal and anti-cancer. As if the above healing properties were not sufficient, studies have shown garlic to be effective in these areas:

Balancing insulin need, healing ileitis (inflammation of the lower portion of the small intestine), conjunctivitis, eye infection, vaginal yeast infection, pimples and helping to eliminate poisons in pets. Garlic oil is one of the finest household remedies around. It is especially valuable for infants and young children for the treatment of earache, inner ear infection, teething, thrush (oral candida), diaper rash, athlete’s foot, genital itch, bed sores and minor burns.

The oil has to be kept refrigerated and as a preservative you can use either a few drops of eucalyptus oil or vegetable glycerine.

More information how to use fresh garlic or garlic powder for the different ailments can be obtained from the book: “The Healing power of garlic, John Heinermann, Ph.D,

Dosage Regimens Suggested doses range from 3 – 30 g fresh garlic (1-8 cloves) daily The German Commission E considers a daily dosage equivalent to 4 g fresh garlic to be therapeutically effective The British Herbal Compendium recommends 2-5 mg of allicin, 2-5mg of garlic oil, 2-5 g of fresh air-dried garlic or 400-1200 mg of fully dried powder daily.

Drug Interactions A possible interaction with warfarin or if people take Aspirin has been reported since garlic is a natural blood thinner. In addition, it has been suggested that garlic may potentiate the anti-thrombotic effect of ASA and may interfere with existing diabetic therapy.

Cautions / Contraindications Garlic supplements should be used with caution by pregnant and lactating women. In addition they should be avoided before undergoing surgical procedures due to possible pot-surgical bleeding. Caution is also recommended after organ transplants because it has been reported that garlic enhances the activity of natural killer (NK) cells, which are largely responsible for tissue rejection. Attacks of pemphigus, a relatively rare autoimmune disorder resulting in lesions of the mucous membranes and skin, may be induced by drugs which contain active thiol groups. This sulphur-containing group is found in garlic, thus, it is suggested that patients with this condition avoid garlic.

Goodby Garlic Breath Love natural garlic but hate how it affects your breath? You don’t have to use garlic supplements – after your natural garlic dish, chew on a fresh sprig of parsley to freshen your breath. To remove garlic aroma from your fingers, rub them with natural, chemical free toothpaste, then rinse.

References:
The Healing Power of Garlic, John Heinermann, Ph.D
The Botanical Pharmacy, Heather Boon, BScPhm, Ph.D., Michael Smith, BPharm, MRPharmsS, ND
Encyclopedia of Natural Healing, alive books




Klaus FerlowKlaus's Bio: Klaus Ferlow, HMH (Honorary Master Herbalist, Dominion Herbal College, Burnaby, B.C., est. 1926), HA (professional Herbal Advocate Canadian Herbalist's Association B.C., Victoria, is a traditional herbalist, innovator, lecturer, researcher, writer, founder of Ferlow Botanicals, Vancouver, B.C., www.ferlowbotanicals.com now retired and Peter Ferlow is acting President, manufacturing/distributing herbal medicinal and personal care products with no harmful chemical ingredients to holistic practitioners and selected stores in traditional medicine in Canada and parts of USA since 1993, the company was founded in 1975. His educational articles about health, healing, herbs, nutrition have been published in health & women's magazines, newspapers, newsletter in Canada, United States, United Kingdom, Europe, Australia, New Zealand, South Africa in print and online and on the internet. Klaus founded in 2013 NEEM RESEARCH, Mission,, B.C. to protect and promote the precious healing gift of the Neem tree from India to humanity and with over 23 years experience working with Neem he published in 2016 the book "Neem - Nature's Healing Gift to Humanity", www.neemresearch.ca and is also a co-author of the book "7stepsdentalhealth.com" He is a member of the National Health Federation, Monrovia, Ca., International Herb Association, Jacksonville, Fl, United Plant Savers, Rutland, OH, Neem Foundation, Bombay (Mumbai), India and he can be contacted via neemresearch1@gmail.com - Klaus Ferlow Website - Email


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Eating before Exercise
According to nutrition experts, eating before exercise improves performance. Use these guidelines to design your meal or snack: enough fluid to keep you hydrated, low in fat and fiber, high in carbohydrate, and moderate in protein. Select foods familiar to you. The rule of thumb for eating before exercise is to allow 4 hours for a big meal (about 1,200 calories), 2 hours for a light meal (about 600 calories), and an hour or less for a snack (about 300 calories).


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Roasted Butternut Squash Polenta with Fried Sage
Category: Vegetarian Entrees
Description: Roasting caramelizes the sugars and brings out the sweetness of the tender chunks of butternut squash that punctuate this golden yellow polenta casserole. It is finished off with the herbal overtones of butter-browned sage. We like this squash because it's easier to peel and cut compared with some squash. Marked by a tan exterior, the interior is a bright, rich orange. The butternut's flesh is less "stringy" than many squash making it perfect for purees and efficient cubes.

¦Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins. Similar to other cucurbitaceae members, it is very low in calories; provides just 45 cal per 100 g. It contains no saturated fats or cholesterol; but is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetable that is often recommended by dieticians in the cholesterol controlling and weight reduction programs.

¦It has more vitamin A than that in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the cucurbitaceae family with highest levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.

¦Furthermore, butternut squash has plentiful of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein. These compounds convert to vitamin A inside the body and deliver same protective functions of vitamin A on the body.

¦It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

¦It has similar mineral profile as pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

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