Garlic
Garlic
is obtained from the bulb of the plant allium sativum. It is used as a
flavouring agent for cooking, but also has medicinal properties. It
has enjoyed a reputation as a miracle healer. Garlic when consumed,
one-half to one clove per day, reduces total serum cholesterol by 9%.
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In a
German study published on Atherosclerosis subjects who consumed garlic
everyday had up to 18% less plaque in their arteries.
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Garlic had been in use before the antibiotic era in the treatment of
bronchitis, brochiedasis and lung abscess.
Garlic juice diluted with water
has sometimes been used as lotion for cleaning septic wounds.
Garlic inhibits platelet aggregation. Clotting time and fibrinolytic
activity are considerably delayed after eating raw garlic.
Garlic is said to reduce the size of tumours
