The Tribune

By Dr Betty Adderley

THERE are some bad tasting and smelling herbs like aloe, noni and garlic, but they sure work.

In this article I wish to highlight the goodness of garlic, native to central Asia, and with a history of human use of over 7,000 years it is one of the oldest cultivated plants in the world.

The Ancient Egyptians believed that garlic was endowed with consecrated virtues, was most worthy to be reverently placed in the tombs of pharaohs.

Roman soldiers and athletes consumed garlic before leaving for the battle field and sporting events to enhance their strength and stamina.

This fame has earned garlic the nickname “Russian Penicilli”. For ages in various countries around the world garlic has been used as a key ingredient in recipes for its unique aroma and flavour. Besides culinary uses, garlic – known as the “wonder herb” possesses various medicinal and healing properties, and hence is widely used for its therapeutic benefits, especially in places like India and Russia.

A member of the lily family, garlic is a rich source of flavonoids, enzymes, antioxidants, and minerals such as potassium, copper, protein, zinc, manganese, selenium, and vitamins such as A, B1, B2, B6, and C.

Garlic is known for its anti-infection uses and overall power to boost the immune system, and also for its anti bacterial and anti-fungal properties, allowing it to protect and prevent against all types of infections.

The popularity of garlic over the centuries has been incomparable. Various scientists across the globe have authenticated its medical and healing properties by unlocking the secrets of garlic. Research has shown garlic to be totally elective in bacteria destruction, only killing those that are harmful to the body.

Amazingly, at the same time garlic actually can enhance our friendly bacteria and improve our intestinal flora and digestion. There are at least 18 known anti-viral and anti-bacterial qualities in garlic, according to a well-known nutritional medicine specialist in New Jersey. Research has also shown that there are more than 70 separate infection agents that are squelched by garlic.

Here is an excerpt from The Food Pharmacy:

“At hundreds of research centres and clinics, it has been found that garlic greatly enhances the powers of the immune system to fight infectious diseases and even cancer. Researchers in California found that just a gramme a day of garlic extract in supplement form lowered bad (IDL ) cholesterol; while the good (HDL) cholesterol went up. Through all the varied researches and experiments it is reported that garlic has over 40 uses, including all the above mentioned and additionally, allergies, cough, asthma, food poisoning, anti-aging, sinus, heart problems, sore throat, high blood pressure, earache, and more.”

Apart from use in culinary preparations, garlic is chopped and placed in salads, soups or simply in a glass of drinking water. It is common to add garlic to a glass of water regularly to help keep blood pressure normal. Garlic supplements are recommended for use on a daily basis. In supplement form, odourless garlic is best to avoid the smell on the breath (a garlic/thyme combination is best as thyme acts as an antibiotic). To my knowledge and in my healthy conversations, no one has yet deny or refute the outstanding benefits of garlic.

For more information on the subject, contact 361-5435 or e-mail bett_on@yahoo.com.

• Dr Betty Adderley is a veteran educator, trained counsellor, certified nutritionist motivational speaker and network marketing coach.