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The
Advantages and Disadvantages of the Medicinal Properties of Garlic
Garlic,
despite its offensive odor, has remained a part of the domestic arena with
properties established in traditional and holistic healing practices. Natural
healers know that garlic is a powerful medicine. Recently, however, modern
medicine has also studied garlic as more and more bacteria become increasingly
resistant against man-made antibiotics. In their studies, scientists have
found that garlic is indeed a powerful healer but that it does not come without
some dangers and side-effects. Natural healers are aware of these side effects
as well and often take them into consideration when suggesting garlic as a
medicine.
The
scent of garlic is one of its potentially harmful side-effects. Scent has a
powerful but subtle affect on the mind-body relationship. The Prophet Mohammad
(saw) once informed his followers: "Whoever has eaten [garlic] should not
approach the mosque" (Sahih Bukhari 7:65 #362). At first this might seem
like a personal request, but when one looks deeper, a larger picture can be seen
through vibrational medicine.
Within
the subtle energies of the human body, the odor of garlic blocks the throat,
abdominal and base chakras. Chakras are energy centers in the
body. All things being related, when the throat chakra is blocked there
is an inability to express oneself emotionally. When the abdominal chakra
is blocked there is a sense of self-affliction with psychosomatic illnesses.
Awakened, there is an ability to master one’s desires followed by increased
intuition. Pertaining to the environment of the mosque, the odor would disturb
one’s intent and affect one’s ability to submit in prayer.
The
base chakra is concerned with the sense of being grounded. It influences
the lower extremities as used in sujud (prostration),
especially the thigh muscles and tissues and the circulation in the feet. When
one isn’t grounded, there are hidden fears and an inability to focus on
important issues. When this chakra is awakened, one is calm and more able
to initiate spiritual practices. If one’s mind is agitated in the state of
prayer, then the act of prayer becomes purely physical. Therefore, the unity in
congregational prayer becomes disturbed on an energy level. As such, the sulfur
content in garlic interferes with vibrational healing remedies and methods
(Gurudas, p.62, 63). Fortunately there is a quick cure for this odor: chewing a
sprig of parsley can eliminate any odor before visiting the mosque.
Medical
science has also found a reason, however, why the odor of garlic is unpleasant
and sometimes harmful. On the physiological level, when garlic is crushed, the
sudden air exposure activates the enzyme allinase, which forms allicin
(Gislason, p.3). Allicin is the principle aromatic property in garlic
that contains the sulfur containing terpene, the source of the odor. The
process of cooking destroys the allinase. The sulfur in allicin
releases bile from the gall bladder and decreases cholesterol in the liver
(Indiantimes.com p.1). Allicin destroys the hydrogen required by bacteria
and interferes with the DNA polymerases needed for the replication of bacterial
chromosomes (Healthology, p.2). When there is deficiency of iron in the blood,
the sulfur interferes with vibrational medicine due to the sulfuric interaction
with the ammonia in the skin (Gurudas, p.63).
However,
this interaction with the skin can sometimes prove useful as well. Dr. Ronald
Cutler and his team at the University of East London developed a cream
containing allicin in a stable but odorless form. Tested against 30
different samples of Staphylococcus aureus taken from patients, the
extract killed all samples of the bacteria. Dr. Jaya Prakash of the National
University of Health Sciences in Illinois, U.S., also found allicin
affective against the bacteria enterococci, now resistant against the
antibiotic vancomycin (Reuters, p.1, 2).
Further
laboratory studies have shown garlic capable of preventing the growth of 23
organisms. Two of these are campylobacter and helicobacter. Campylobacter
and helicobacter are animal pathogens that have become human
gastrointestinal pathogens. Campylobacter causes acute gastroenteritis
and is viewed as a precursor to acute neurological diseases. It affects the
young who may be exposed to contaminated animal products and water. Helicobacter
causes chronic gastritis and has a role in the formation of peptic ulcers
(Perez, p.1). They have become increasingly resistant to antibiotics and made
research on natural remedies imperative (MRC, p.2). Evidence shows that garlic
supports the development of the natural bacterial flora whilst killing
pathogenic organisms.
Another
of garlic’s many components is selenium. However, the amount of selenium
is dependent on where the garlic is grown. Selenium is a part of the
enzyme gluthathione peroxidase, which helps to detoxify the body by
converting the hydrogen produced from white blood cells fighting foreign
substances into water. Selenium is effective in destroying the chronic
yeast infection caused by the fungus candida albicans (Healthology, p.2).
Professor
Cywes of the South African Red Cross Hospital discovered a very serious case of candida
infection when he operated on a baby. The infection had spread throughout the
length of the esophagus and gastro-intestinal tract. By agitating, centrifuging
and finally supernating crushed garlic in some water; they were able to clear
the infection by adding the garlic solution to the baby’s milk. The infection
was eliminated within 48 hours. The solution was the equivalent to a bulb and a
half of garlic daily (MRC, p.1).
The
anti-clotting component in garlic, ajoene, is not present in preparations
like garlic oil and tablets. It is released in the process of ingesting freshly
crushed garlic (Gisalon, p.3). By preventing blood clotting, which builds-up
plaque, one prevents the hardening of arteries that contribute to heart disease
(Indiantimes, p.1). However, anyone who takes blood-thinning drugs like Ticlopidine
and Coumadin should avoid garlic, as a reaction occurs between these
drugs and garlic –causing excessive bleeding to occur (Healthology, p. 1,2).
Thirty
years of research has shown garlic to be affective in reducing cholesterol
levels. Fresh garlic oxidizes blood fats that would otherwise increase the risk
of heart disease and is affective in cancer prevention (HRF, p.2). A 1994 study
of 41,000 women who consumed a weekly serving of garlic demonstrated a 35%
decrease in the risk of colon cancer (HRF, p.2). Garlic is known to reduce
systolic blood pressure and lower the blood sugar. However, this means that
garlic would not be the herb of choice for many hypoglycemics (those who suffer
from low blood sugar).
Like
all herbs, therapeutic amounts on personal biochemistry, contrary to mass-
produced drugs. For instance, those with sensitive stomachs may not be able to
tolerate raw garlic. In Germany, herbs are sold for therapeutic use and are
under obligatory standardization. The German Commission determined that 4000mcg
of allicin is the equivalent of the required therapeutic dose
(Healthology, p.2).
The
virtues of garlic do not outweigh the disadvantages. Both aspects have a place
in the scheme of things. However, like most things, one has to recognize how and
when best to use it.
Sources:
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