interesting facts about garlic

October 13, 2009 | In: Food facts

Throughout the ages, garlic has been advocated for a variety of ills. More recently, studies using garlic in its natural form (or in its various supplemental varieties) indicate that garlic may lower high cholesterol levels (hyperlipidemia) and have positive effects on high blood pressure (hypertension), platelet function (blood clotting), cancer and infection.

Although the many health claims concerning garlic are difficult to ignore, they aren’t yet proven. And, there can be undesirable and potentially dangerous side effects.

Most studies use the equivalent of 1 to 2 garlic cloves daily (1 clove = about 3 grams). This is about the same as 400-1,200 milligrams (mg) of dried garlic powder or 1,000-7,200 mg of aged clove garlic (check labels). In these amounts garlic — and its supplemental forms — seems to be tolerated well. Depending on the form chosen, a strong odor may be the only undesired side effect.

At higher doses (equal to about 5 cloves a day), gastrointestinal pain has been described. In some animal studies, raw garlic extract lowered blood proteins and caused stomach ulceration. However, this has not been seen in humans.

Garlic applied to the skin has been associated with inflammation, redness and itching.

The consumption of garlic lowers blood cholesterol levels.

Garlic is found to be an effective antibiotic treatment.

Garlic is closely related to onions, leeks, and shallots.

There are 300 strains of garlic in the world.

Americans consume more than 250 million pounds of garlic annually.

Fresh garlic juice can kill various microorganisms.

Hippocrates, who is regarded by many as being the father of modern medicine, was said to have used garlic to treat cancerous tumors.

Garlic is also extremely popular and common in Italian food and is often cooked with virgin oil.

Garlic has been known as an aphrodisiac .