Herb of the Week
The information provided below is for reference only. It is not to be used as a medical manual or as any guide to treatment. These are merely meant to be a way to learn about herbs and their uses in history and today. Seek medical advice before using any herbs as they are often dangerous when used without guidance.
When I begin researching an herb I typically start in two places: Rodale's Illustrated Encyclopedia of Herbs (by copy is from 1987) and the PDR for Herbal Medicines (Third Edition). So since I haven't actually referenced a written work since college, I'll point out what information I have gotten from which source the best I can)
This weeks herb is: Garlic Allium sativum Lilaceae
Common names: Allium, Clove Garlic, Common Garlic, Poor Man’s Treacle, Stinking Rose, Heal All, Rustic’s Treacle
Rodale, pages 215-219
Garlic is both a medicinal and culinary herb. It was once thought to possess powers against evil and has been widely used in charms and spells. Most legends tout garlic as a way to increase strength, speed, and endurance. Medicinally garlic has been prescribed since prebiblical times. It has been used to treat high blood pressure and respiratory problems, as well as headaches, worms, bites, and tumors. During the seventh century it was prescribed to kill worms, protect against various plagues, eased earaches, counteracted some poisons, and took away skin blemishes.
Later it became main ingredient in Four Thieves Vinegar, a folk remedy sold in France since the early eighteenth century. Native Americans knew wild garlic well and used it in their remedies. Settlers brought over additional domestic varieties and pioneers put garlic in their horses’ noses to counteract the effects of high altitude.
Uses:
The same component that gives garlic its pungent odor also destroys or inhibits various bacterial, fungi, and yeast. Allicin is formed when cloves are crushed and is equivalent to 1% penicillin. It has been shown to be effective against some flu viruses, as well as athletes foot, and is more effective than penicillin against typhus. It works against staph and strep bacteria, cholera, and dysentery.
Garlic is a traditional cure for worms and parasites in people and pets. A clove of garlic a day my keep your dog free of worms.
Garlic is also traditionally used in China and Europe for respiratory ailments. Tuberculosis is treated with an inhalant of garlic oil, and whooping cough is treated with a rubdown of garlic and lard on the chest and back. You can also take a teaspoon of garlic syrup to relieve congestion.
In China garlic has been used to treat high blood pressure and other circulatory ailments. Studies have just started in Western medicine concerning this possible effect. Studies have shown that the oil inhibits blood clotting, and reduces cholesterol in the blood and reduces the clogging of arteries.
Investigators in China are also looking into the possibility that garlic prevents gastric cancers. Studies are also looking into the possibilities for garlic as being useful against colic, colds, kidneya and bladder troubles, toothaches, and snakebites.
Poultices and rubs used directly on the skin can cause irritation and blistering.
PDF for Herbal Medicines pages 344-354
Effects:
Recommended for use primarily as a hypolipidemic and a antihypertensive agent but has also found use as a antineoplastic. Garlic preparations are used to effect blood lipids, fibrinolytic activity, low density lipoprotein oxidation, blood pressure and to prevent and treat cardiovascular disease. Garlic-derived compounds have shows antimicrobial properties and antibacterial properties as well as antifungal activity. Garlic tablets studied in vitro have been found to enhance “killer cells”- an important part of the immune system in fighting cancers, viruses, and certain bacteria. The antioxidative effects are responsible for decreasing poor cellular function and premature aging.
Many studies have demonstrated garlic to inhibit platelet aggregation which may cause postoperative bleeding.
Antihypertensive effects:
Garlic has an effect on vessels but its mechanism of action has not yet been clarified. It may reduce the amount of cholesterol deposited on the blood vessel linings.
Antimicrobial effects:
Studies indicate that garlic act as a natural antibiotic with broad spectrum antimicrobial activity, including some antibiotic resistant organisms. Acrtivity of commercial garlic extract against meningitis in clinical studies indicate that active components may pass the intact or disrupted blood-brain barrier.
Antineoplastic effects:
The ability of garlic to inhibit cancers may be due to interference with carsinigens, especially those that require metabolic activation. Some studies have shown garlic consumption associated with a reduced risk of stomach and colorectal cancer. There is a potential for use in the treatment of bladder cancer. Garlic may inhibit carcinogenesis, inhibit cancer cell growth, and promote chemical carcinogen detoxification. A preliminary study suggests garlic may be an effective adjunctive therapy to chemotherapeutic agents in treatement resistant or treatment relapsed acute myeloid leukemia.
Hypercholesterolemic effects:
Numerous studies have demonstrated that garlic possesses hypercholesterolemic effects, the mechanism of this effect has not been clarified. It may involve a reduction in excess lipids, lowering of hypertension, and prevention of thrombus formation. Garlic may reduce lipid content in arterial cells and prevent intracellular lipid accumulation. Garlic reduces cholesterol but is a clinically inefficient means of doing it.
Platelet Aggregation effects:
Antiplatelet aggregation activity is only present in the blood for a short time (less than one hour) and the antiplatelet aggregation mechanism has not been fully clarified.
Indications and usage:
Garlic is used internally as an adjuvant to dietetic measures for elevated lipid levels. It is also used for the prevention of age related vascular changes and arteriosclerosis.
Unproven uses:
Used internally for inflammatory respiratory conditions, whooping cough, upper respiratory tract inflammation, and bronchitis. Also used for gastrointestinal ailments, especially those associated with flatulence and gastrointestinal spasms. Other uses consist of menstrual pain, and treatment of diabetes, constipation, and fever.. Externally it is used for corns, warts, calluses, muscle and joint pain, neuralgia, arthritis, and sciatica.
Contraindications:
Garlic may increase the risk of bleeding and should be discontinued for 10 days prior to elective surgery. Not to be used while breastfeeding.
Precautions and adverse reactions:
Anaphylaxis, offensive odor, burns, nausea, and anticoagulation resulting in bleeding have been reported. Adverse effects such as headaches, myalgia, fatigue, and vertigo have been seen with therapeutic doses of garlic. Gastrointestinal symptoms and allergic reactions are possible. Mild and infrequent adverse reactions include belching, flatulence, and constipation. Garlic can “burn” the skin if kept in contact for hours or days at a time. Rashes at the ingestion or injection site have been reported. Prolonged high dose therapy have shown signs of possible liver toxicity, with elevated liver enzymes being found. Body odor and halitosis are common side effects of garlic ingestion.
Drug interactions:
Antiplatelet effects of garlic could add to the effects of anticoagulants, Antiplatelet agents, low molecular weight heparins, and thrombolytic agents. Regular ingestion of food products containing small amounts of garlic should not pose a problem.
Garlic oil significantly induced the metabolism of chlorzoxazone but other garlic formulations may not have the same effect.
NSAIDs such as indomethacin could increase bleeding time. Regular ingestion of food products containing small amounts of garlic should not pose a problem.
Avoid use of garlic when using protease inhibitors. Garlic use can increase the toxicity of the protease inhibitor.
The Healing Herbs by Michael Castleman 1991 pages 177-182
The first “prescription” for garlic dates to a Sumerian clay tablet from 3000 B.C. The entire ancient world, but especially the Egyptians loved garlic, with the herb even being found in the tomb of King Tut. Garlic was listed in the world’s oldest surviving medical text, Ebers Papyrus, and was an ingredient in 22 remedies, including those for headache, insect bites, intestinal worms, menstrual discomforts, tumors, and heart problems.
Garlic has been eaten before athletic events and before battle for strength and agility; it has been hung in rooms to safeguard against disease and witchcraft and to keep evil spirits at bay.
Greek and Roman physicians also loved garlic. It was recommended for leprosy, infections, wounds, cancer, digestive problems, and heart problems. India’s Ayurvedic healers also prescribed garlic for both leprosy and cancer. By Medieval European times garlic was shunned by the rich, but the poor saw it as a preventative and a cure all and by the 17th century the rich returned to using it as a cure all, albeit only sparingly. America in the 19th century conceded its effectiveness in treating colds, whooping cough, and respiratory ailments. It was also believed that garlic juice applied to the ear would cure deafness. During WWI British, French, and Russian army physicians used garlic to treat infected battle wounds and to treat and prevent dysentery.
It wasn’t until the 1920’s when garlic’s mysteries became apparent. Researchers isolated allin in the garlic, that when it comes in contact with the garlic enzyme allinase, becomes allicin, a powerful antibiotic. This is done naturally when garlic is crushed or chewed. Since then studies have shown that garlic can kill the bacteria that cause tuberculosis, food poisoning, and bladder infections. It also may prevent infection from the influenza virus. It has been shown to be effective in treating the fungi that cause athlete’s foot and vaginal yeast infections as well.
Some studies have shown garlic to help reduce blood sugar levels and could be used in conjunction with contemporary medicine to help fight diabetes. European studies have shown garlic to help eliminate lead and other toxic heavy metals from the body. There are even preliminary studies looking at garlic to help AIDA patients keep their immune functions up and running.
To help eliminate garlic breath try chewing parsley, fennel or fenugreek after eating.
Garlic should only be used in medicinal amounts in consultation with your doctor. If it causes minor discomfort, such as stomach upset, reduce intake or stop using it.
The Big Book of Herbs by Arthur O. Tucker, PHD and Thomas Debaggio 2000 Pages 124-145
The Latin name means “cultivated onion”. Three botanical varieties are known but many show combinations of characteristics of two or more varieties.
The essential oil is generally regarded as safe at 0.01 to 40 ppm.
Fresh garlic has the highest content of active ingredients with freeze dried garlic coming in second. Further processing lowers the active ingredients and deodorized products have virtually eliminated the active ingredients.
Planting recommendations for the eastern US yield approximately 1,375 lbs of garlic per acre. To avoid disease, plant where onions have not been planted in the past five years. Grade standards include “USDA No.1” and “unclassified”. USDA No. 1 consists of mature garlic with compact, plump cloves, free from dirt, mold, sunburn, stains, cuts, sprouts, roots, insects, or mechanical damage. Any garlic that does not meet these standards is considered “unclassified”.
California, especially the area around Gilroy, leads in the domestic production of fresh and dehydrated garlic. Dehydrated garlic is also imported from mainly Taiwan and mainland China.
The information provided below is for reference only. It is not to be used as a medical manual or as any guide to treatment. These are merely meant to be a way to learn about herbs and their uses in history and today. Seek medical advice before using any herbs as they are often dangerous when used without guidance.
When I begin researching an herb I typically start in two places: Rodale's Illustrated Encyclopedia of Herbs (by copy is from 1987) and the PDR for Herbal Medicines (Third Edition). So since I haven't actually referenced a written work since college, I'll point out what information I have gotten from which source the best I can)
This weeks herb is: Garlic Allium sativum Lilaceae
Common names: Allium, Clove Garlic, Common Garlic, Poor Man’s Treacle, Stinking Rose, Heal All, Rustic’s Treacle
Rodale, pages 215-219
Garlic is both a medicinal and culinary herb. It was once thought to possess powers against evil and has been widely used in charms and spells. Most legends tout garlic as a way to increase strength, speed, and endurance. Medicinally garlic has been prescribed since prebiblical times. It has been used to treat high blood pressure and respiratory problems, as well as headaches, worms, bites, and tumors. During the seventh century it was prescribed to kill worms, protect against various plagues, eased earaches, counteracted some poisons, and took away skin blemishes.
Later it became main ingredient in Four Thieves Vinegar, a folk remedy sold in France since the early eighteenth century. Native Americans knew wild garlic well and used it in their remedies. Settlers brought over additional domestic varieties and pioneers put garlic in their horses’ noses to counteract the effects of high altitude.
Uses:
The same component that gives garlic its pungent odor also destroys or inhibits various bacterial, fungi, and yeast. Allicin is formed when cloves are crushed and is equivalent to 1% penicillin. It has been shown to be effective against some flu viruses, as well as athletes foot, and is more effective than penicillin against typhus. It works against staph and strep bacteria, cholera, and dysentery.
Garlic is a traditional cure for worms and parasites in people and pets. A clove of garlic a day my keep your dog free of worms.
Garlic is also traditionally used in China and Europe for respiratory ailments. Tuberculosis is treated with an inhalant of garlic oil, and whooping cough is treated with a rubdown of garlic and lard on the chest and back. You can also take a teaspoon of garlic syrup to relieve congestion.
In China garlic has been used to treat high blood pressure and other circulatory ailments. Studies have just started in Western medicine concerning this possible effect. Studies have shown that the oil inhibits blood clotting, and reduces cholesterol in the blood and reduces the clogging of arteries.
Investigators in China are also looking into the possibility that garlic prevents gastric cancers. Studies are also looking into the possibilities for garlic as being useful against colic, colds, kidneya and bladder troubles, toothaches, and snakebites.
Poultices and rubs used directly on the skin can cause irritation and blistering.
PDF for Herbal Medicines pages 344-354
Effects:
Recommended for use primarily as a hypolipidemic and a antihypertensive agent but has also found use as a antineoplastic. Garlic preparations are used to effect blood lipids, fibrinolytic activity, low density lipoprotein oxidation, blood pressure and to prevent and treat cardiovascular disease. Garlic-derived compounds have shows antimicrobial properties and antibacterial properties as well as antifungal activity. Garlic tablets studied in vitro have been found to enhance “killer cells”- an important part of the immune system in fighting cancers, viruses, and certain bacteria. The antioxidative effects are responsible for decreasing poor cellular function and premature aging.
Many studies have demonstrated garlic to inhibit platelet aggregation which may cause postoperative bleeding.
Antihypertensive effects:
Garlic has an effect on vessels but its mechanism of action has not yet been clarified. It may reduce the amount of cholesterol deposited on the blood vessel linings.
Antimicrobial effects:
Studies indicate that garlic act as a natural antibiotic with broad spectrum antimicrobial activity, including some antibiotic resistant organisms. Acrtivity of commercial garlic extract against meningitis in clinical studies indicate that active components may pass the intact or disrupted blood-brain barrier.
Antineoplastic effects:
The ability of garlic to inhibit cancers may be due to interference with carsinigens, especially those that require metabolic activation. Some studies have shown garlic consumption associated with a reduced risk of stomach and colorectal cancer. There is a potential for use in the treatment of bladder cancer. Garlic may inhibit carcinogenesis, inhibit cancer cell growth, and promote chemical carcinogen detoxification. A preliminary study suggests garlic may be an effective adjunctive therapy to chemotherapeutic agents in treatement resistant or treatment relapsed acute myeloid leukemia.
Hypercholesterolemic effects:
Numerous studies have demonstrated that garlic possesses hypercholesterolemic effects, the mechanism of this effect has not been clarified. It may involve a reduction in excess lipids, lowering of hypertension, and prevention of thrombus formation. Garlic may reduce lipid content in arterial cells and prevent intracellular lipid accumulation. Garlic reduces cholesterol but is a clinically inefficient means of doing it.
Platelet Aggregation effects:
Antiplatelet aggregation activity is only present in the blood for a short time (less than one hour) and the antiplatelet aggregation mechanism has not been fully clarified.
Indications and usage:
Garlic is used internally as an adjuvant to dietetic measures for elevated lipid levels. It is also used for the prevention of age related vascular changes and arteriosclerosis.
Unproven uses:
Used internally for inflammatory respiratory conditions, whooping cough, upper respiratory tract inflammation, and bronchitis. Also used for gastrointestinal ailments, especially those associated with flatulence and gastrointestinal spasms. Other uses consist of menstrual pain, and treatment of diabetes, constipation, and fever.. Externally it is used for corns, warts, calluses, muscle and joint pain, neuralgia, arthritis, and sciatica.
Contraindications:
Garlic may increase the risk of bleeding and should be discontinued for 10 days prior to elective surgery. Not to be used while breastfeeding.
Precautions and adverse reactions:
Anaphylaxis, offensive odor, burns, nausea, and anticoagulation resulting in bleeding have been reported. Adverse effects such as headaches, myalgia, fatigue, and vertigo have been seen with therapeutic doses of garlic. Gastrointestinal symptoms and allergic reactions are possible. Mild and infrequent adverse reactions include belching, flatulence, and constipation. Garlic can “burn” the skin if kept in contact for hours or days at a time. Rashes at the ingestion or injection site have been reported. Prolonged high dose therapy have shown signs of possible liver toxicity, with elevated liver enzymes being found. Body odor and halitosis are common side effects of garlic ingestion.
Drug interactions:
Antiplatelet effects of garlic could add to the effects of anticoagulants, Antiplatelet agents, low molecular weight heparins, and thrombolytic agents. Regular ingestion of food products containing small amounts of garlic should not pose a problem.
Garlic oil significantly induced the metabolism of chlorzoxazone but other garlic formulations may not have the same effect.
NSAIDs such as indomethacin could increase bleeding time. Regular ingestion of food products containing small amounts of garlic should not pose a problem.
Avoid use of garlic when using protease inhibitors. Garlic use can increase the toxicity of the protease inhibitor.
The Healing Herbs by Michael Castleman 1991 pages 177-182
The first “prescription” for garlic dates to a Sumerian clay tablet from 3000 B.C. The entire ancient world, but especially the Egyptians loved garlic, with the herb even being found in the tomb of King Tut. Garlic was listed in the world’s oldest surviving medical text, Ebers Papyrus, and was an ingredient in 22 remedies, including those for headache, insect bites, intestinal worms, menstrual discomforts, tumors, and heart problems.
Garlic has been eaten before athletic events and before battle for strength and agility; it has been hung in rooms to safeguard against disease and witchcraft and to keep evil spirits at bay.
Greek and Roman physicians also loved garlic. It was recommended for leprosy, infections, wounds, cancer, digestive problems, and heart problems. India’s Ayurvedic healers also prescribed garlic for both leprosy and cancer. By Medieval European times garlic was shunned by the rich, but the poor saw it as a preventative and a cure all and by the 17th century the rich returned to using it as a cure all, albeit only sparingly. America in the 19th century conceded its effectiveness in treating colds, whooping cough, and respiratory ailments. It was also believed that garlic juice applied to the ear would cure deafness. During WWI British, French, and Russian army physicians used garlic to treat infected battle wounds and to treat and prevent dysentery.
It wasn’t until the 1920’s when garlic’s mysteries became apparent. Researchers isolated allin in the garlic, that when it comes in contact with the garlic enzyme allinase, becomes allicin, a powerful antibiotic. This is done naturally when garlic is crushed or chewed. Since then studies have shown that garlic can kill the bacteria that cause tuberculosis, food poisoning, and bladder infections. It also may prevent infection from the influenza virus. It has been shown to be effective in treating the fungi that cause athlete’s foot and vaginal yeast infections as well.
Some studies have shown garlic to help reduce blood sugar levels and could be used in conjunction with contemporary medicine to help fight diabetes. European studies have shown garlic to help eliminate lead and other toxic heavy metals from the body. There are even preliminary studies looking at garlic to help AIDA patients keep their immune functions up and running.
To help eliminate garlic breath try chewing parsley, fennel or fenugreek after eating.
Garlic should only be used in medicinal amounts in consultation with your doctor. If it causes minor discomfort, such as stomach upset, reduce intake or stop using it.
The Big Book of Herbs by Arthur O. Tucker, PHD and Thomas Debaggio 2000 Pages 124-145
The Latin name means “cultivated onion”. Three botanical varieties are known but many show combinations of characteristics of two or more varieties.
The essential oil is generally regarded as safe at 0.01 to 40 ppm.
Fresh garlic has the highest content of active ingredients with freeze dried garlic coming in second. Further processing lowers the active ingredients and deodorized products have virtually eliminated the active ingredients.
Planting recommendations for the eastern US yield approximately 1,375 lbs of garlic per acre. To avoid disease, plant where onions have not been planted in the past five years. Grade standards include “USDA No.1” and “unclassified”. USDA No. 1 consists of mature garlic with compact, plump cloves, free from dirt, mold, sunburn, stains, cuts, sprouts, roots, insects, or mechanical damage. Any garlic that does not meet these standards is considered “unclassified”.
California, especially the area around Gilroy, leads in the domestic production of fresh and dehydrated garlic. Dehydrated garlic is also imported from mainly Taiwan and mainland China.
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