A tonic is any herb that restores and strengthens the entire body, restoring normal tone, stimulating digestion, improving the immune system, and increasing energy, vigor and strength. Some tonic herbs are also “alternatives” or blood cleanser; others are “adaptogens” or herbs that bring the body back into balance by raising or lowering blood pressure, speeding or slowing the pulse nd adjusting other system as needed.
In this family of herbs garlic (allium sativum) stands out. It has been in use for ages, in fact, that its medicinal and culiniary applications are older than our written records. Sanskrit manuscripts show that garlic was used as a remedy 5,000 years ago, and the Chinese have been using garlic for at least 3,000 years.
The codex Ebers, an Egyptian medical papyrus compiled in 1550 B.C. describes garlic as effective in treating a variety of ailments, including worms, tumors and headaches.
In other cultures, garlic has been recommended for the treatment of sore throats, tooth aches, coughs, dandruff, earaches, infections, hypertension, atherosclerosis, hysteria and diarrhea.
Garlic contains 33 sulfur compounds, 17 amino acids and several minerals, including germanium, calcium, copper, iron, potasium, magnesium, selenium and zinc. In addition, it contains vitamins A, B, and C.
In early 90s allicin (Allyl sulfides) was discovered, it is a chemically unstable, colorless liquid that provides garlic’s pungent odor. It was believed to be the most active ingredient in garlic, responsible for the therapeutic benefits. Recent research have shown that garlic contains several ingredients that help improve health. Allicin is difficult to preserve in any manufactured supplement because of its unstable nature. Fresh garlic is an excelent source of not only allicin but all of garlic’s compounds
Researches have shown that the pungent clove has many benefits on heart disease and the circulatory system. It has also been known to help prevent cancer, it also has an antitumor effect. Garlic is also antiviral, antifungal, antiparasitic, antiprotozoan and antibacteria research conducted 73 years ago showed that both garlic juice and allicin inhibit the growth of staphylococcus, streptococcus, brucella, salmonella, mycobacteria and gramnegtive bacteria.
Daily recommended dosage of garlic is between 1 and 3 cloves, raw or cooked. Raw garlic contains more antimicrobial properties, but cooked garlic has a long history of health benefits.
To reduce the social side effects of heavy garlic consumption, look for breath products that work from the inside out, such as Breath Assure, which are guaranteed to keep breath fresh no matter what you eat.
And if internal breath aids are not available, eat as much chlorophyll as you can in the form of green vegetables such as parsley.
Odorless garlic supplements have become very popular and sold online (Amazon) BRI Nutrition Odorless Garlic is one of the best Pure and Potent Garlic Allium Sativum Supplement that can be purchased on Amazon.
One word of advise, avoid garlic oil made from olive if you can not keep it well. A clove of garlic may offer more protection than the apple a day that keeps the doctor away.
How to use garlic in our menu
Crush one or two cloves of garlic, add it to a small amount of olive oil to taste and dip your bread into it instead of using butter.
N.B. Do not keep the leftover.