Garlic

Scientific Name(S): Allium sativum L. Family: Liliacea

Common Name(S): Garlic, allium, stinking rose,rustic treacle, nectar of the gods, camphor of the poor, poor man's treacle

Garlic ( Allium sativum ) is a perennial plant in the family Alliaceae and genus Allium , closely related to the onion , shallot , and leek . It does not grow in the wild, and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis , which grows wild in south-western Asia . Garlic has been used throughout all of recorded history for both culinary and medicinal purposes.

Uses of Garlic

Evidence suggests garlic beneficially affects levels of blood sugar, cholesterol and lipids. Among its traditional uses, it has been employed for its antiseptic and antibacterial properties.

From cancer prevention to heart health, garlic has proven to be a very nutritionally beneficial food. This is "main steam" knowledge and not just health cult belief. Here are some articles from reputable sources for more information.  There is strong evidence in most studies that only the natural product, not pills or extracts, provide the healthful benefits.

Garlic is widely used in many forms of cooking for its strong flavor, which is considered to enhance many other flavors. Depending on the form of cooking and the desired result, the flavor is either mellow or intense. It is often paired with onion, tomato, and/or ginger .

Side Effects of Garlic

Garlic may affect those requiring stringent blood glucose control or being treated with anticoagulants.

Summary: Garlic is a common herb used in cooking throughout the world. Garlic and its extracts have a long history of folk use and recent research has indicated that the herb has significant pharmacologic activity when administered even in small doses. These include effects on blood sugar, cholesterol and lipid levels, and a distinct antithrombotic effect.