Garlic

Garlic is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic has been used throughout history for both culinary and medicinal purposes. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Giza pyramids were built. Garlic is mentioned in the Bible and the Talmud. Hippocrates, Galen, Pliny the Elder, and Discords all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China was first mentioned in A.D. 510. In test tube studies garlic has been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in humans. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure and cancer). Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has shown to prevent some complications of diabetes mellitus.