Role of Garlic in Worldby Allah Dad Khan Bureau Chief News

and Views KPK At Peshawar

Word Garlic:

The word garlic comes from Old English garleac, meaning "spear leek."

Etymology The first element in English garlic means "spear" (cognate of Gothic gaar and archaic German Ger, which appears in many German first names) and refers to the pointed leaves. It is closely related to Old Irish gae "spear" and Latin gaesum "heavy javlin", which is often thought a Celtic loan. Other related words include Greek chaîos "shepherd's crook" and maybe Sanskrit hesah "weapon"; a possible Indo-European root to account for all forms is GHAISO- "javlin". There may be a remote connection with the verbal root GHEI- "set something in motion" (Sanskrit hetih "missile", Langobardgaida "point of an arrow").

The element -lic is derived from leek and has plenty of cognates in other Germanic languages (German Lauch, Swedish lök, Dutch look); there are also loans to non-Germanic languages (Russian luk, Finnish laukka, Lithuanian lukai). The common explanation derives these words from from an Indo-European verbal root LEUG- meaning "bend" or "turn", probably again referring to the leave's shape; cf. Greek lygízein "bend" or Lithuanian lùnas "flexible".

Different Names of Garlic Round the World

Language Name Language Name Language Name Amharic Netch'Shinkurt German Knoblauch Pashto Seer(Ogha)

Arabic

Thum Greek Skórdo Greek Polish Czosnekpospolity

Bengali Rasun Gujrati

Lasan Portuguese Alho

Burmese Chyet-thon-phew- kesumphiu

Hindi

Lasun Romanian Usturoi

Chinese Suen tau, Suan Indonesian Bawangputih, Kesuna

Russian Chesnok

Danish Hvidløg Italian Aglio Sanskrit Lashuna Dutch

Knoflook Japanese Ninniku Spanish Ajo

English Leek Indonesian Bawangputih, Kesuna

Swedish Vitlök

Esperanto Ajlo Italian Aglio Tamil

(Vellai) poondoo

Estonian Küüslauk Japanese Ninniku Thai Katiem, Gratiem Farsi Sir Lithuanian lukai Turkish

Sarmisak

French Ail, Thériaque des pauvres

Norwegian hviotlok Urdu Lehsun

Finnish Valkosipuli Kannada Belulli Vietnamese Toi

Plant family

Kingdom Plantae Family Amaryllidaceae Clade Angiosperm Sub Family Allioideae

Clade Monocot Genus Allium Order Asparaales Botanical Name Allium sativum,

Plant Characteristics It is related to onions, leeks, chives, and shallots. Garlic is a root crop. The edible bulb grows underground. Crops are harvested between May to June in Pakistan. The garlic plants are hung in sheds to dry before reaching their prime. Garlic is a very hearty plant, capable of growing in poor soil in harsh climates with little or no care.

A garlic bulb, composed of 4-6 cloves, can be 1.5 to 3 inches in diameter (4 to 7.5 cm) and grow to a height of 10 inches to 5 feet (10 cm to 1.5 m). The flowers are white with a rose or green cast. The bulbs themselves are creamy white and may have a purplish hue, as may the paper-like covering that surrounds the bulb and encloses each clove Anatomy of Garlic plant. Garlic bulbs vary in size and color, according to the soil in which they have been grown. A fresh bulb of garlic is held together by several layers of whitish to pinkish purple skin. Inside the skin there are a number of cloves of different sizes and shapes. These plump, half-moon-shaped cloves are enclosed in white membranous sheaths. Neither the inner nor outer skins should be eaten. After being peeled for consumption, the cloves inside are smooth and pearly-white in color.

Gardening.

Garlic is a perennial usually grown as an annual and best when planted in the fall for harvest the following year. It prefers well-drained soil and must be planted pointed-side-up. This herb is used in companion planting, also known as co-planting, to keep pests away from other plants, but legumes, peas, and potatoes do not do well in its presence.

Purchase of Garlic

Avoid any pre-peeled packaged garlic of any sort. Garlic must be purchased and consumed fresh. Always purchase garlic with the papery outer sheath intact, and with plump and firm cloves. Avoid garlic that is soft, spongy, or shriveled.

How to Buy Garlic

Always pick fresh garlic bulbs to get the maximum flavor and best health benefits. Garlic is available in flakes, powder and paste form also, but the culinary and nutritious benefits derived from them will be less compared to the fresh varieties.

Choose garlic heads that are firm to touch and do not contain any nicks and softness. You can gently squeeze the garlic to see whether it is firm or damp.

If you see dark, powdery patches under the skin, it is an indication of common mold which will eventually spoil the flesh as well.

Never purchase garlic that is wrinkled, moldy or has started to sprout. Such conditions indicate that the flesh has started to decay and can destroy the flavor and texture.

Storage Do not refrigerate garlic. Also, do not store garlic inside a plastic bag, or any other air-tight container; garlic needs air circulation. Store garlic on a shelf, out of the sun, in a cool dry place, away from other foods. Properly stored unbroken garlic bulbs can be kept up to 8 weeks. Once broken from the bulb, individual cloves will keep from 3 to 10 days.

Tips for storage

Store unpeeled garlic heads in a cool and dry place away from heat, sunlight and other foods. You can either store them in an open container or a loosely covered container. Doing so will protect the freshness and prevent garlic from sprouting.

Do not refrigerate or freeze unpeeled garlic. When stored properly, garlic can keep in good condition for up to three months.

While storing, always notice the bulbs frequently and remove any dried out or moldy ones.

Another alternative of preserving garlic is to peel it and place it in the freezer, though this will reduce the flavor and change its texture. But, this way, the garlic will at least be protected from rotting or drying out.

Used plant part

Bulb (subterranean reserve structure derived from a leaf). There is minor use for fresh garlic leaves. Sensoric quality Strong and characteristic odour, which is markedly different in fresh and fried state. The pungency of fresh garlic (see also sichuan pepper for pungent spices) vanishes after cooking or frying. Main constituents Garlic contains a wealth of sulphur compounds; most important for the taste is allicin (diallyldisulphide oxide), which is produced enzymatically from alliin (S-2-propenyl-L-cysteine sulfoxide) if cells are damaged; its biological function is to repel herbivorous animals. Allicin is desactivated to diallyldisulphide; therefore, minced garlic changes its aroma if not used immediately. In the essential oil from steam destillation, diallyldisulphide (60%) is found besides diallyltrisulphide (20%), diallyl su lfide, ajoene and minor amounts of other di- and polysulphides.

Sulphur compounds of this kind are typical for the onion family; see also bear's garlic, onion and chives. A plant botanically not related but containing similar aroma compounds (and thus showing a similar fragrance) is asafetida.

Preservation.

Garlic keepers, covered ceramic pots with holes for circulation, provide the kind of cool, dark climate in which the bulbs keep best. Green shoots on stored garlic do not mean it can no longer be used, but the flavor will be milder. Neither freezing nor drying gives satisfactory results, but pickling, or storing peeled cloves in wine or vinegar in the refrigerator, will preserve the plant for up to four months. Scapes can be kept in the refrigerator for several weeks.

Do not, on your own, store garlic in oil, even under refrigeration as is sometimes recommended, because cases of botulism have resulted. Commercial preparations in oil, by law, have been specially treated to prevent this possibility.

Origin Allium sativum, commonly known as garlic, is believed to have originated in Central Asia. A different view places its origin in the desert of western Siberia. Today it is cultivated just about anywhere in the world .

Garlic is only found in cultivation, but researchers consider Central Asia to be its place of origin which is

also home to Allium longicuspis. Some believe this plant to be a wild ancestor while others believe it to be

the same species. It was probably used in Central Asia since Neolithic times as a food flavouring and

seasoning.

Brief Historical Notes about Garlic History

Originating from Central Asia, the garlic we know today is a domesticated crop. The plant has spread since

ancient times to other parts of the world as a food, flavoring and medicine. It is mentioned in ancient Egyptian, Greek, Indian and Chinese writings.

Period Contents 3750BC Garlic has been cultivated by humans since the beginning of recorded time.

Archaeologists have found evidence for garlic in Egyptian tombs dating back to 3750 BCE. It is believed that slaves in Egypt were given Garlic as part of their daily food ration.

Garlic has a long history of popularity and was used in Ancient Egypt, as evidenced by its discovery in King Tut's tomb

3200 BC Garlic was of great medicinal importance in nearby Egypt. It has been found in the tombs of the ancient Pharaohs dating back to 3,200 B.C. Its use by the pyramid builders, who believed garlic gave them strength, is inscribed on the Great Pyramid of Cheops

3000 BC As a culinary and medicinal plant, garlic spread in ancient times to the Mediterranean region and beyond. It was used in Egypt by 3000 BC. It was also known by the advanced ancient civilisations of the Indus Valley, in what today is Pakistan and western India. From here it spread to China. The Spanish, Portuguese and French introduced it to the New World

2700 BC In ancient China, garlic was one of the most used remedies since 2700 BC. 2600-2100 BC

Sumerians (2600–2100 BC) were actively utilizing the garlic healing qualities, and there is a belief that they brought the garlic to China, from where it was later spread to Japan and Korea. Garlic expansion probably occurred in the old world

first, and later in the new world. Nonetheless, some historians still claim that garlic originates from China

1850 -1400 BC

Greek island of Crete, garlic bulbs were discovered dating from 1850–1400 BC

1730-1330 BC

The Bible clearly states that for 400 years, (probably around 1730 to 1330 B.C.) while the Israelites were slaves in Egypt and no doubt being forced to help build

some of the pyramids, garlic as well as some of the other herbs in the same family, was part of their diet

1550 BC Garlic has a long history of use. It is thought that in ancient Egypt garlic was fed to

labourers building the pyramids to increase their strength and stamina. An Egyptian

medical text called the Codex Ebers from about 1550 BC prescribes garlic for circulatory

ailments, general malaise and infestations with insects and parasites.

In ancient Greece, garlic was given to athletes before they competed in the earliest

Olympic Games. Hippocrates used garlic for conditions affecting the lungs and as a

purgative agent.

Garlic was also used in ancient Rome, China and Japan for digestive and respiratory

complaints. In the CharakaSamhita, an ancient text from India, garlic is recommended for

the treatment of arthritis and heart disease. 1500 BC The Ebers Papyrus, an Egyptian medical papyrus dated sometime around 1500 B.C.,

mentions garlic 22 times as a remedy for a variety of diseases 1320 BC The youngest pharaoh Tutankhamen (1320 BC) was sent on his trip to life beyond the

grave escorted by garlic, as a patron of his soul and protector of his wealth.

Archaeologists have discovered garlic bulbs in the pyramids. 1200 BC When Moses led the Hebrew slaves out of Egypt (around 1,200BC), they

complained of missing the finer things in life - fish, cucumbers, melons, leeks,

onions, and garlic 400 BC Hippocrates, the ancient Greek known as the "father of medicine," prescribed garlic for a

variety of ailments around 400 B.C. It was used to treat wounds, fight infection, cure

leprosy, and ease digestive disorders. Other prominent Greeks used garlic to treat heart

problems. 460-370BC

The Greeks used garlic to bring strength to their athletes at the Olympic games and in other contests, and employed it, as well, to help heal battle wounds. Hippocrates, who lived 460 to 370 B.C. and is considered the father of western medicine, recommended garlic for pneumonia and other infections, for cancer and for digestive disorders, as well as a diuretic to increase the flow of urine and a substance to improve menstrual flow.

459-370 BC

In his works, Hippocrates (459–370 BC)[ mentioned garlic as a remedy against intestine parasites, a laxans and a diuretic

400-200 BC

The medical text, Charaka-Samhita (written somewhere between 400-200 BC), recommends garlic for the treatment of heart disease and arthritis.

370-285 BC

Theophrastus (370–285 BC), the Greeks offered gifts to their Gods consisting of garlic bulbs, which they used to lay on the main crossroads. Orpheus referred to garlic as a remedy

30BC Garlic was probably introduced into Japan from Korea along with Buddhism in about 30 B.C. Discordies, the chief medical officer in the Roman army in the first century A.D., used garlic to treat intestinal worms

1 AD In the 1st AD century, Columel said that garlic was used as an aphrodisiac. Celsius in the second century was using garlic to cure tuberculosis and fever

23-79 AD Pliny the Elder (23–79 AD), a Roman physician and scientist from the first century, considered garlic a universal remedy.[6] He wrote that the Egyptians used to take an oath

by mentioning garlic and onion, considering them two holy and miraculous plants 40-90 AD Dioscorides (40–90 AD) recommended garlic as a remedy for colic relief,[4] an

anthelmintic, for regulating the menstruation cycle and against seasickness

100 AD Another Greek, Dioscorides, who lived in the first century A.D. and is held in esteem as the founder of the modern pharmacy, dispensed garlic to treat rabid dog bites, snake bites, infections, bronchitis and cough, leprosy, and clogged arteries, as well as other conditions.

500-550 AD

The Bower manuscript (500-550 AD) advocated garlic to treat weakness, fatigue, infections, infestations, worms, and digestive problems

121-200 AD

Galen (121–200 AD), the renowned medical writer and physician among Romans, and later among other nations, referred to as the father of galenic pharmacy, spoke of garlic as the most popular folk remedy that cured many diseases and named it a ‘rustic's theriac’. Galen used garlic for regulation of the digestion and against colic

129-199AD

The ancient Romans carried the garlic medicinal practices of the Greeks forward. Galen (129-199 A.D.), personal physician to the Roman Emperor Marcus Aurelius, and whose writings were to influence Arabic and western medicine for over the next thousand years, called garlic "the theriac of the peasants," an inexpensive near "cure all" for a wide variety of almost countless ailments.

220 AD It appears in the Sanskrit medical treatise, the CharakaSamhita dating from around the 2nd century BC to the 2nd century AD. Its medicinal properties were also described in the Navanitaka text written in the 4th century AD by Buddhists. This is a literature is written in a mixture of Sanskrit and Prakrit languages and forms part of the Bower Manuscripts found by Lt. H. Bower in Chinese Turkestan in the late 19th century. It was believed to cure several illnesses and promote a long life

700 AD Although highly regarded as a medicine, garlic was avoided in cookery. The Buddhists and Jains avoided eating it as did high-born Hindus and Brahmins. The Chinese pilgrim XuanZang visiting the sub-continent in the 7th century AD, stated that the food use of garlic was unknown, which would have been particularly true of the Buddhist circles in which he moved

Moving forward in time, Aristotele mentions the value of garlic and Aristophanes recommends garlic as a treatment for impotence.

The great Roman naturalist Pliny the Elder in his “HistoriaNaturalis” prescribes garlic for a great number of ailments.

There is mention of garlic in the Bible: “….We remember the fish we ate in Egypt that cost nothing, the cucumbers, the melons, the leeks, the onions, and the garlic.” The Vikings and Phoenicians put Garlic in their sea-chests before starting long voyages.

1548 AD Though it was a common ingredient in Mediterranean Europe, garlic was very rare in

traditional English cuisine albeit it was grown in England before 1548

1548 AD Garlic was brought into Great Britain in 1548, from the coasts of the Mediterranean Sea, where it was present in abundance

1564 AD Lonicerus (in 1564) recommended garlic against helminthes, and externally for curing a range of skin diseases and dandruff

The use of garlic as as food and antidote for various illnesses covers all corners of the globe. There are records for garlic medical uses in Korea, India, and China. “In Gojoseon , where the founding myth of Korea is recorded, there is a story of a tiger and a bear who

wanted to reincarnate in human form and who ate wormwood and garlic. In JewangUngi

(제왕운기), which was written around the time of SamgukYusa, wormwood and garlic are described as ‘eatable medicine’, showing that, even in times when incantatory medicine was the mainstream, medicinal herbs were given as curatives in Korea.” (Wikipedia).

1720 AD Owing to garlic, in 1720 a thousand inhabitants of Marseille were saved from the spread of the epidemic of plague

1722 AD Garlic was the principal ingredient in the famous Four Thieves Vinegar which was adapted so successfully at Marseilles for protection against the plague when it prevailed there in 1722.. This originated, it is said, with four thieves who confessed that, while protected by the liberal use of aromatic garlic vinegar during the plague, they plundered the dead bodies of the victims with complete safety.

1791 AD Lewis’s MateriaMedica (1791) prescribed garlic for loss of appetite, humoral asthmas, and dropsy (edema or fluid accumulation).

1844 AD It is been a long since people learned that by distillation with water vapor, garlic

yields etheric oil with its characteristic sharp smell. The examination of the chemical content of that oil commenced in 1844.

1858 AD In 1858, Louis Pasteur wrote that garlic killed bacteria. As he maintained, it was effective even against some bacteria resistant to other factors. He also noted that garlic killed Helicobacter pylori

1858 AD In Medieval times, during the years of the Black Death plague, grave diggers wore a mask imbued with garlic to protect themselves, according to an old tale about “four thieves” in Marseilles. The French chemist Louis Pasteur recorded garlic’s antibacterial activity in 1858. During both World War I and World War II, garlic was bandaged onto wounds to control infections. Recent medical studies confirm the health benefits of garlic known for millennia.

1877 AD John King, American Dispensatory (1877) recommended garlic as a stomach tonic, for children’s diseases, coughs, hoarseness, cattarrhs (inflammation of the mucus membranes especially sinuses), whooping-cough, and worms

1890 AD Dymock, in his classic PharmacographiaIndica (1890), mentions that the Hindus consider garlic to be “tonic, hot, digestive, aperient, cholagogue and alterative.” In fact, garlic was known as “mahoushudha” in Sanscrit, which means panacea. In China, garlic has been popular since time immemorial. An ancient legend tells the story of the Yellow Emperor, Huang-ti, who got 7oisoned by eating a plant called yu-yu, but after eating the garlic he found growing on the spot, his life was saved.

1892 AD In 1892 and later, it was confirmed that garlic consists of several aliphatic unsaturated sulfur compounds

1913 AD The antiseptic properties of garlic were confirmed in the keeping down of cholera

(in 1913) 1916 AD in 1916 the British government asked for tons of garlic bulbs, offering one shilling a pound

for as much as could be produced. A great quantity of it was used for the control of suppuration in wounds. The raw juice was expressed, diluted with water, and put on swabs of sterilized sphagnum moss which was applied to the wounds. Where this

treatment was given, it has been proved that there has never been one single case of sepsis or septic results. Consequently, the lives of tens of thousands have been saved by this one miraculous herb.

1917 AD During the epidemic of influenza in America during 1917 and 1918, people wore a necklace of garlic when going out in public

1918 AD French phytotherapistLekrek used garlic as a preventive remedy with success during the great pandemic of influenza, the so-called ‘Spanish fever’, in 1918.[

1920 AD Quaint diner slang of the 1920’s referred to garlic as Bronx vanilla, halitosis, and Italian perfume. Today, Americans alone consume more than 250 million pounds of garlic annually.

1940 AD Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighborhoods. But, by 1940, America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes.

1944 AD As late as in 1944, the oily, colorless, unstable substance called allicin was isolated from

garlic by Cavallito and Bailey. Later it was established that allicin has strong bactericide power

1947 AD In 1947, the chemical formula of allicin was determined. In 1947 another compound called alliin, with needle-shaped crystals without smell, was isolated. Alliin has no antibacterial action but by adding the enzyme alliinase from fresh garlic, allicin having strong antibacterial action is produced

1993 AD Most of the modern research on garlic has concentrated on its ability to lower cholesterol and blood pressure as well as offering protection against strokes and heart disease. For example, when the Journal of the Royal College of Physicians reviewed data on cholesterol in 1993, it found that after just four weeks there was a 12 per cent reduction in cholesterol levels in the research groups that had taken garlic.

2007 AD In 2007, the BBC came up with a report that Garlic or Allium sativum might have the proper chemical ingredients to combat and prevent the common cold. This assertion while not fully scientifically proven was backed up by a long standing tradition and belief as the Cherokee Indians used garlic as a herbal medicine for croup and coughs.

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Top 10 garlic producers in 2010

Country Production (tonnes) Footnote

China 13,664,069 Im

India 833,970

South Korea 271,560

Egypt 244,626

Russia 213,480

Myanmar 185,900 Im

Ethiopia 180,300 Im

United States 169,510

Bangladesh 164,392

Ukraine 157,400

World 17,674,893 A

* = Unofficial figure | [ ] = Official data | A = May include official, semi-official or estimated dataF = FAO estimate | Im = FAO data based on imputation methodology | M = Data not available

Source: UN Food & Agriculture Organisation (FAO)[18]

Cutting Techniques

To separate the cloves from the bulb, place the bulb on a solid surface, place both hands on top of the bulb and apply pressure. You will hear the crack as the cloves start to separate.

To peel a clove of garlic place the blade of a large knife flat on top of the clove and smack the blade with your fist; the clove’s sheath will break and it is easily removed. Differently, cut the end of the clove and peel off the sheath.

Culinary Use Garlic can be eaten raw or cooked. By and large, whether raw or cooked, garlic constitutes the essential foundation for many preparation, ranging from a mere cold condiment to a sophisticated hot sauce.

Cooking Tips • A garlic clove can be used whole, cut into pieces, sliced thin, or finely minced. It depends on how manifest one wants its presence to be. The rule of thumb is that the finer garlic is chopped and the darker it is allowed to become in cooking, the sharper it will taste. Hence, use garlic judiciously. Garlic should never overpower the flavor of the ingredients in any given sauce.

• Old garlic grows a green sprout in the center of the clove. Always carve out the sprout to avoid any bitter aftertaste.

• It’s a good habit not to leave the stove when sautéing garlic; burned garlic is very bitter and indigestible; consequently; the entire sauce is irremediably spoiled.

‘

Garlic is a “wonder” food that is considered to be one of the most effective natural healing substances in the world.

Garlic Quote “And, most dear actors, eat no onions nor garlic, for we are to utter sweet breath.” William Shakespeare (A Midsummer Night’s Dream).

“What garlic is to food, insanity is to art.”

Garlic Trivia According to wikipedia a Christian myth says that after Satan left the Garden of Eden, garlic arose in his left footprint, and onion in the right. Augustus Saint-Gaudens

Garlic Restaurant

There is an all-garlic restaurant in Helsinki, Finland. The name of the restaurant is Kynsilaukka (old local name for garlic). Specialties are garlic cheese cake and garlic beer

Some Facts about Garlic Garlic use and Bad Breath Active components of garlic are an amino acid called alliin and an enzyme called allinase. When garlic is chewed, chopped, bruised, or cut, these compounds are metabolized forming a strong smelling sulfur compound, allyl methyl sulfide. Allyl methyl sulfid (AMS) cannot be digested and is passed into the blood. Consequently, it is carried to the lungs and the skin, from whence it is discharged. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time. REMEDY Chew a sprig of parsley, or else eat a few coffee beans to freshen your breath after eating garlic

Health Benefits of Garlic

Here is a summary of the health properties of garlic. Garlic is cheap, commonly available and very

effective. It has a long history of use and folklore. This is just a summary , when you want to use garlic in specific ways please read up on it.

Garlic can rightfully be called one of nature’s wonders. It can inhibit and kill bacteria, fungi, parasites,

lower blood pressure, blood cholesterol and blood sugar, prevent blood clotting, protect the liver and

contains anti-tumor properties. If that wasn’t impressive enough, garlic can also boost the immune system

to fight off potential disease and maintain health. Garlic is a broad spectrum antibiotic, killing a wide

variety of bacteria. Many pharmaceutical antibiotics kill only a narrow range of these germs. Dr. Tariq

Abdullah, a prominent garlic researcher stated in the August 1987 issue of Prevention: “Garlic has the

broadest spectrum of any antimicrobial substance that we know of — it is antibacterial, antifungal, antiparasitic, antiprotozoan and antiviral.”

# Ailments Contents

1. Antioxidant Protects cells against damage by free radicals found in environmental pollutants including heavy metals. Garlic contains the highest level of the antioxidant selenium, which affords excellent cellular protection

2. Anti-toxic Can be considered a radiation antidote in that it stimulates cellular detoxification

3. Anti-biotic Works as an immune system stimulant which helps the body fight bacterial, viral and fungal infections. Enhancing immune defenses may also help the body rid itself of cancerous invaders.

4. Anti-parasitic Garlic has traditionally been used in enemas to rid the colon of intestinal parasites.

5. Anti-coagulant Reduces the tendency of the blood to clot and helps to dissolve existing clots. Both of these actions are very significant in reducing the risk of heart attack and stroke.

6. Artery Cleanser Significantly lowers blood levels of triglycerides which have been associated with an increased risk of heart attack

7. Anti-inflammatory

The anti-inflammatory action of garlic makes it a valuable treatment for arthritis. Garlic reduces joint swelling and inflammation

8. Anti-septic As an antiseptic, its use has long been recognized. In the late war it was widely employed in the control of suppuration in wounds. The raw juice is expressed, diluted with water, and put on swabs of sterilized Sphagnum moss, which are applied to the wound. Where this treatment has been given, it has been proved that there have been no septic results, and the lives of thousands of men have been saved by its use.

It is sometimes externally applied in ointments and lotions, and as an antiseptic, to disperse hard swellings, also pounded and employed as a poultice for scrofulous sores. It is said to prevent anthrax in cattle, being largely used for the purpose

9. Anti-hypertensive Garlic has been recognized by the Japanese Food and Drug Administration as an official treatment for high blood pressure

10. Anti-fungal It has been shown to be an effective anti-fungal agent for

treating yeast infections, vaginitis, and athlete's foot. 11. Aphrodisiacal Aphrodisiacal properties, which have been extolled through the ages in

literature, cooking recipes, and medical journals 12. Asthma If your child suffers from asthma, regular consumption of garlic cloves

can really help. Three cloves of garlic boiled in water is the best remedy for breathing problems

13. Blood Purifier Helps to stimulate the lymphatic system to more efficiently get rid of waste material

14. Cancer Garlic aids in the prevention of breast, stomach, prostate, bladder and colon cancers. Being rich in sulfur and selenium, it is powerful against the formation of tumors as well as reduces the size of already formed tumors

15. Cardiovascular disease

Cardiovascular disease has been associated with various factors, such as raised serum total cholesterol, raised low density lipoprotein (LDL), increased LDL oxidation, increased platelet aggregation, hypertension and smoking. Garlic combats and stops the progression of cardiovascular disease by reducing LDL and total cholesterol levels, apart from increasing good cholesterols, decreasing platelet aggregation and lowering blood pressure.

16. Common Colds , Flue

Studies have revealed that garlic is a successful cure for preventing and treating common cold. Extract juice from carrots, apples, ginger and few cloves of garlic. While you will be supplying your body with sufficient vitamins, the antibiotic and immune enhancing benefits of garlic will also be naturally transferring into your body

17. Cough and Whooping cough

Syrup made by melting 1 1/2 OZ. of lump sugar in 1 OZ. of the raw expressed juice may be given to children in cases of coughs without inflammation. Bruised and mixed with lard, it has been proved to relieve whooping-cough if rubbed on the chest and between the shoulder-blades.

18. Cytococcol Meningitis

A study in China shows garlic is effective in healing diseases Cytococcol Meningitis, a disease that is a dangerous brain inflammation.

19. Diuretic Diaphoretic, diuretic, expectorant, stimulant. Many marvellous effects and healing powers have been ascribed to Garlic. It possesses stimulant and stomachic properties in addition to its other virtues

20. Diabetes Garlic has been shown to protect rats from diabetes complications such as retinopathy, kidney disease, cardiovascular disease, and neuropathy

21. Dropsy Garlic has also been employed with advantage in dropsy, removing the water which may already have collected and preventing its future accumulation. It is stated that some dropsies have been cured by it alone

22. Epilepsy An infusion of the bruised bulbs, given before and after every meal, has been considered of good effect in epilepsy

23. Gangrene Garlic was used to prevent gangrene and to treat infection in both world

wars. 24. Head aches Around the world, folk remedies for headaches, tumors, and fungal and

bacterial infections include inhaling vapors from the garlic stalk, applying a poultice made from the bulb or massaging with an ointment made from garlic roots.

25. HIV virus The amazing ability of boosting the immune system makes garlic a tremendous remedy for battling the HIV virus. Not only does it reduce the virus’s spread in the body, but also keeps the deadly infections at bay.

26. Hysteria If sniffed into the nostrils, it will revive a hysterical sufferer. Amongst

physiological results, it is reported that Garlic makes the eye retina more sensitive and less able to bear strong light.

27. Impotency People dealing with impotency have been extremely benefited with the

consumption of garlic. By increasing blood circulation and keeping the arteries youthful, garlic has been effective in battling against impotency. Talking the other way round, the body needs an enzyme called nitric oxide synthase to achieve erection, the production of which can be

stimulated through eating garlic on a regular basis 28. Intestinal

Infection Medicinally, garlic juice was prescribed to treat intestinal infections, respiratory ailments, snakebites, melancholy and hypochondria. Today, medical research has identified the phytochemicals that support many old wives’ tales. For example, garlic contains the active ingredient ajoene, reported to inhibit platelet aggregation in arteries. Garlic juice contains allicin, an antibiotic and antifungal compound

29. Leprosy In olden days, Garlic was employed as a specific for leprosy. It was also believed that it had most beneficial results in cases of smallpox, if cut small and applied to the soles of the feet in a linen cloth, renewed daily.

30. lower cholesterol

Level Using garlic to lower cholesterol is a good idea. Every now and then, you look for such food products and oil that can help keeping the cholesterol level of your family low. In such scenario, including garlic juice in your diet can be of great help. Besides fighting against cardiovascular disease and reducing the amount of cholesterol in the blood vessels, garlic is a proven remedy for thinning the blood and lowering high blood pressure. This, in turn, reduces the risk of blood clotting, which can otherwise lead to heart attack or stroke

31. Preventing weight gain

Garlic contains a potent substance called allicin which helps in preventing weight gain apart from lowering blood pressure, insulin and triglyceride levels.

32. Plague It formed the principal ingredient in the 'Four Thieves' Vinegar,' which was adapted so successfully at Marseilles for protection against the plague when it prevailed there in 1722. This originated, it is said, with four thieves who confessed, that whilst protected by the liberal use of aromatic vinegar during the plague, they plundered the dead bodies of its victims with complete security

33. Pregnancy Researches have shown garlic to be highly related with pregnancy. Not only does garlic help in the weight gain of babies that are initially at the risk of low birth weight, it also helps in reducing the risk factors, like pre-eclampsia, that tends to show up at birth

34. Rheumatism A clove or two of Garlic, pounded with honey and taken two or three nights successively, is good in rheumatism

35. Skin Problems The ability to fight infections and bacteria makes garlic a known treatment for warts and other skin problems. Cut the tip of a garlic clove and rub it directly onto the wart for few seconds. In case you feel any burning sensation or irritation, rinse the area with water. Follow this process every night before you retire to bed until the wart disappears

36. Scurvy The vitamin C in garlic is effective in treating scurvy. It enhances the absorption of thiamine and reduces the risk of beriberi.

37. Toothaches The antibacterial, analgesic and anesthetizing properties of garlic are highly useful for curing toothaches. All you need to do is apply some garlic oil or place a piece of crushed garlic clove directly on the affected tooth and gum. Leave it for sometime and you will be relieved instantly.

38. Vermifuge The juice of Garlic, and milk of Garlic made by boiling the bruised bulbs

in milk is used as a Vermifuge 39. Weight Loss

Food and other uses. There are certain dishes that are unimaginable without garlic: the sauce from France

called aioli, the Italian anchovy dip called bagnacauda, the Middle Eastern spread hummus, Greek Tzatziki

sauce, and, of course, garlic bread, to name a few. It is also used in many Italian sauces, in Southeast Asian

stir-fries, and roasted for use as a spread. There are jellies and jams, and even ice cream. For a milder

flavor, choose Elephant garlic, which — while large in size — is "reduced" in taste. This herb is also a popular craft item: it is braided and made into wreaths.

Garlic in Islam It is permissible to eat garlic, onions, leeks, and other plants possessing an unpleasant pungent smell. There is no objection whatsoever in doing so. There is textual evidence prohibiting those who have eaten garlic, onions, and leeks from attending the mosques, on account of the discomfort that their breath will cause for the angels and for their fellow worshippers. Ibn `Umar relates that the Prophet (peace be upon him) said: “Whoever eats from this plant (meaning garlic) should not approach our mosque.” [Sahîh al-Bukhârî (853) and Sahîh Muslim (561)] Anas relates that the Prophet (peace be upon him) said: “Whoever eats from this plant should neither come close to us nor pray with us.” [Sahîh al-Bukhârî (856) and Sahîh Muslim (562)] Jâbir relates that the Prophet (peace be upon him) said: “Whoever eats garlic or onions should stay away from us” – or he said: “from our mosque” – “and he should remain at his home.” [Sahîh al-Bukhârî (855) and Sahîh Muslim (564)]

How to Use Garlic

When eating raw garlic, please be aware that raw garlic can be very irritating to the stomach and could injure the digestive tract. Don't eat too much of it.

1. Fresh Rub: A fresh clove of garlic can be used directly on warts. When added to the diet, it works as a prophylactic against infection, helps to reduce high blood cholesterol and improves the cardiovascular system. Eating garlic regularly can also help to lower blood sugar levels.

2.. Garlic Juice: Garlic juice can be taken for digestive disorders, infectious diseases and for atherosclerosis (hardening of the arteries).

3. Capsules: Powdered garlic can be taken in capsules. Garlic capsules are a convenient way to supplement the diet with garlic.

4. Maceration: Garlic cloves can be steeped in water overnight and taken as a treatment for intestinal parasites.

5. Aged Oil: Considered by some to be a superior form of garlic.

6. Garlic extracts and oils should be kept in dark bottles and can be refrigerated.

7. Garlic vinegar. Same as above, but use vinegar instead of water.

8. Garlic honey. Same as above, but with honey. No added water is needed. This makes a great antibiotic cough syrup.

Do not take garlic if:

You are pregnant or breast-feeding.

You have ableedingdisorder. You are scheduled for surgery within two weeks. You have stomach or digestion problems.

You are being treated for HIV/AIDS

Allah Dad Khan