[private]Garlic or its scientific name Allium sativum Linn from the Liliaceae family has a good reputation in the traditional medicine practice. It has a reputation of 5000 years of history, as an ingredient in culinary of a multitude of cultures as well as a source for healing.
Garlic is said to contain antibiotic qualities which can cleanse the body system and is a remedy to a host of ailments, especially to treat indigestion rheumatism. Raw garlic is used by some people to treat the symptoms of acne, asthma, arthritis, cold, sinus infections and sore throat. It can even be effective as a natural mosquito repellent.
In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value it is likely to have. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health.
Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.
In an article by Hadijah Hassan (AGROMEDIA Issue 1, 1997, published by Mardi) mentioned that garlic has attributes of antibacterial, antivirus, anticancer and effective to prevent heart ailments. There is some evidence that it can assist in managing high cholesterol levels and high blood pressure.
The allicin content in garlic helps prevent tumours by preventing the growth of cells. Garlic is proven to contain two protective minerals i.e celenium and germanium which are good for our health. However it also produces a strong smell. The sulphuric amino acid content in garlics cause bad smell in the mouth and body.