The Power of Garlic
The Power of Garlic
Countless studies have repeatedly confirmed the great power of garlic to
fight bad cholesterol and ward off a host of body infections. Their major
conclusions are published in The Journal of the Royal College of
Physicians (volume 28, number 1:39-45).
All the researchers agree that garlic plays an important part in the
treatment of high cholesterol and in combating infections. A 12%
reduction in total cholesterol, the studies show, were achievable for
patients who religiously integrated garlic into their daily diet.
Allicin: The Big Secret Behind Garlic
A molecular mechanism is the basis for some of garlic's therapeutic
effects. Indeed, garlic is an excellent, although smelly, natural
antimicrobial drug that can disable a wide variety of infectious
organisms. A substance called allicin is naturally produced when garlic
cloves are crushed, protecting the plant from soil parasites while
causing its pungent smell.
Garlic’s natural weapon against infection, allicin disables dysentery-
causing amoebas by blocking two groups of enzymes. These enzymes
are among the main culprits in infection, providing microorganisms the
means to damage and invade human tissues.
Allicin does the job by reacting with one of enzymes’ important
components known as thiols. Thiols are also crucial components of some
enzymes that participate in the synthesis of cholesterol. By reacting
with and modifying the thiols in those enzymes, the allicin in garlic tends
to slow down the production of artery clogging cholesterol.
The allicin in garlic can now be supplied as a stable liquid dissolved in
water. If stored in a chilled environment at 4 centigrade, allicin’s potency
can be kept for six months.