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GARLIC-
Allium sativaum - Garlic (Liliaceae)
Parts used - bulb. Fresh juice is most effective.
Constituents - contains volatile oil which is composed of
allicin and sulphur related compounds plus citral, geranial, etc. Allicin is the
major odor principle and taste of garlic, It is generated by action of the
enzyme alliinase on alliin. Under normal conditions alliinase and alliin are
separated from each other inside the garlic bulb. However when the bulb is cut
or crushed, the two are brought together and alliinase turns alliin (a non
volatile odorless sulfur amino acid) into allicin (a pungent volatile sulphur
compound.
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also contains enzymes, mucilage, protein and lipids.
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also contains selenium-best known source, has
antioxidant activity.
Properties- alterative, stimulant, diaphoretic,
expectorant, antiseptic, antibiotic, antispasmodic, cholagogue, vulnerary,
febrifuge.
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has antibacterial and antifungal properties.
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the ingredient allicin inhibits growth of various
bacteria, fungi, amoebas.
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inhibits production of harmful bacteria in the colon,
for influenza, common cold and any types of viral infections.
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is natural penicillin - it has only 1% of the impact
of penicillin but it is more effective with gram negative bacteria than
penicillin.
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lowers blood pressure and blood cholesterol- use
garlic oil for earaches.
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for prevention and elimination of heavy metal
poisoning from the body on a daily basis-due to sulphur content.
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is rubefacient and use as poultice in acute pectoral
and abdominal inflammation and for drawing pustules and boils to a head
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for canker sores
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use in cookery as an aid to digestion
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commonly used in formulas to help strengthen immunity
to disease.
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onions are similar but not as strong.
Overdose- induces blisters, irritations or dermatitis in
some people.
TRY THIS RECIPE
Garlic Syrup- 1/2 pound peeled garlic buds with equal
amounts vinegar and distilled water (enough to cover garlic buds)
1/2 pint glycerine
1 1/2 pounds honey
Preparation: Peel the garlic. Add equal amounts of
vinegar and distilled water to cover the garlic. Use wide mouth jar, close
tightly and shake well. Stand it in a cool place for four days. Shake it once or
twice a day. Add glycerine. Shake the jar and let it stand another day. Strain
the liquid with pressure through a sieve. Blend in the honey and place liquid in
a labeled jar. Store in a cool place.
Optional: simmer three ounces of fennel seeds and/or
caraway seeds for half an hour and add it to the mixture while it is steeping
and before it is strained. Regular dose is 1 tsp. three times a day.
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