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Allium sativum

Garlic has been used since time immemorial as a culinary spice and medicinal herb. Garlic has been cultivated in the Middle East for more than 5,000 years and has been an important part of Traditional Chinese Medicine. Garlic is mentioned in the Bible and by Hippocrates, Galen, Pliny the Elder, and Dioscorides for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China was first mentioned in A.D. 510. Louis Pasteur studied the antibacterial action of garlic in 1858.


500mg one to three times daily, for general immune support. Research suggests that 500-1000mg garlic daily is effective in cardiovascular conditions. At high doses garlic can cause irritation to the digestive tract. No restriction on long term use.

Potential applications

In folk medicine garlic has been utilised for inflammatory respiratory conditions, and bronchitis, headache, bites, worms, and tumours, toothache, earache, dandruff, hysteria, diarrhoea, dysentery, diphtheria and vaginitis. Garlic exerts diuretic, diaphoretic, emmenagogue, and expectorant action. It is also carminative, anti-spasmodic, and digestant, making it useful in cases of flatulence, nausea, vomiting, colic, and indigestion.

Known contraindications

Some individuals are sensitive to garlic due to an inability to detoxify allicin and other sulphur containing components.


Concomitant use of garlic with anti-coagulants such as coumadin and anti-platelets such as aspirin could increase the risk of bleeding.

Use in conjunction with

  • Candida - probiotics, Oregon-grape root, milk thistle, fibre complex


Garlic is a rich source of sulphur compounds with high concentrations of trace minerals including selenium, vitamins, glucosinolates, and enzymes. Garlic was used as an antiseptic in the prevention of gangrene during World Wars 1 and 11.


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