Garlic is a Natural Antibiotic and a Strong Antioxidant

More than 2,500 research articles on garlic have been published in the last two decades. The reports are wide ranging, documenting it's potential not only to fight infection, but also to prevent or delay such diseases as heart disease, respiratory disease and some cancers. It also helps retain normal blood pressure and cholesterol levels when used as part of a diet low in fat and cholesterol.

The potential of using this special clove as an antibiotic has researchers excited. The reason is that some very pathogenic (disease-producing) bacteria are becoming resistant to widely used antibiotics. The power of prescription antibiotics is that they were developed to attack specific kinds of harmful bacteria.

However, some of these bacteria have developed their own ways of resisting attack, so the quest is for a less specific “bacteria killer”, one that will not always attack a pathogen directly, but will instead prevent it from multiplying and growing out of control.

So far as researchers know, bacterial resistance to it does not develop. As one generation of bacteria develops defense mechanisms against antibiotics, this is passed to the next generation and so on. Numerous studies have shown that it keeps its power. Rather than attack as antibiotics do, the most active compound in this clove interferes with enzymes necessary for the bacteria to survive.

Garlic is emerging as a clear alternative to many antibiotics. Studies are outlining its potential to create an inhospitable environment for a wide range of disease-causing organisms. These include at least eight types of antibiotic resistant bacteria.

In laboratory studies garlic was successful in defeating eight out of nine strains of Staphylococcus, Escherichia, and Proteus. It is also effective against some fungi, such as Candida. In addition to it’s direct action on pathogens, it can also enhance immune function making the body more resistant to infection. Studies show the most active element in the clove for healing is a compound called allicin.

Tests demonstrate that allicin inhibits the enzymes that bacteria need to grow. Allicin is a sulfur compound that is created when garlic cloves are crushed or cut. Until then a clove is nearly odorless and tasteless.

But once the clove is crushed or cut, a chemical reaction instantly occurs that begins to form allicin and garlic begins to emit its characteristic odor.

Studies show that if allicin doesn’t make it to the intestines, it won’t do the body much good. The reaction to form allicin can occur in the stomach, and much of it will be destroyed by stomach acids. So, in order to get its full effect, the reaction that forms allicin must be delayed until it reaches the small intestine.

Eating a raw clove presents two problems. First, as we have noted, some of the crucial allicin can be destroyed in the stomach acid. Second, because allicin provides the odor, your breath can become offensive.

Garlic supplements can solve this problem. To see the ones I recommend, click here.

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