Of all the known health benefits of garlic, I guess it is its antibacterial property that is considered the most popular.  Its natural wonder to help cure wounds and infections were already known to some people way back then. Because of its possible useful role in treating infections, many scientists became curious as to how it works that is why among all of its benefits, it is the only one that persuaded them to conduct numerous extensive studies. In one of the studies conducted by Wright State University, it concluded that garlic as an antibiotic is actually as potent as penicillin by one percent. Even Louis Pasteur in the 19th century conducted his own experiment and demonstrated how it destroyed bacteria under laboratory conditions.

As we all know, the body can develop resistance against antibiotics especially if it is not taken regularly as it should be. This is when garlic becomes advantageous because the human body does not develop resistance against it, but it also has other properties that can interfere with other drugs taken. Several studies conducted showed that it is more effective as a broad-spectrum antibiotic versus commercially prepared antibiotics. Although, there are times when a patient is being treated for a particular bacteria or virus, then it is still recommended to use a specific antibiotic as a primary treatment.

What Is Allicin?

Many would ask what is that particular substance found in garlic that makes all of these possible. Well, the answer is allicin, the oily, yellow liquid with a really distinct pungent smell, which is produced when raw garlic is crushed. It is considered a natural antibiotic and antifungal. The said substance is destroyed by cooking and age, although cooked garlic no longer has antibacterial effects, it still does retain other properties beneficial to health. Allicin is an organosulfur compound that also serves as a defense mechanism of garlic against pests, therefore acting as a natural insecticide.

A daily consumption of raw garlic about 25 grams is advisable, wherein this amount will not pose any harmful side effects to the person taking it. There are people who can actually tolerate the taste of it in raw form, while there are some who can’t just simply swallow it. For this reason, many manufacturers of supplements looked for ways on how they can preserve allicin, thereby maintaining its medicinal benefits. Garlic supplements are now available in the market usually in a softgel or tablet preparations like Centrum Herbals Garlic, One-A-Day Garlic, Kwai, Garlique, and Kyolic.

Herbal medicines are known to have very few side effects, if not none. Trying out what garlic can do for you is as easy as trying out a new dish. You won’t lose anything, but will probably learn a new way to protect yourself and have a healthier way of combating illness with fewer expenses.

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