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Garlic has had a privileged place in traditional cooking of many societies for the purported possession of several medicinal properties. Science has attempted to verify these various claimed properties by conducting researches over the last two decades. Some claims seem to have had more substance than others. There have been claims about the antibacterial, antifungal and cancer slowing properties of
garlic in the lore for millennia. There is recorded history of garlic having been a staple part of diet for the ancient Greek Olympic athletes and being worshiped by the Egyptians.
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The scientific discovery and identification of a chemical called ‘Allicin’ made by garlic was a turning point. Scientists were able to show that Allicin was able to block the production of harmful enzymes by disease causing bacteria and fungi. Lab studies also showed that garlic components were capable of destroying cancer cells. More than a dozen research studies were performed in different countries that suggested about a 12 per cent reduction in the levels of bad cholesterol in people who consumed garlic regularly.
These findings lead to a sprawling market for garlic supplements throughout the world. Several garlic supplements claiming superiority over each other appeared and continue to sell very well in the non-regulated markets.
Although the scientific studies were positive for beneficial effects, there was ongoing controversy in the scientific committee over the results as many of these studies had some flaws in them. A recent large research study involving about 192 people with elevated levels of bad cholesterol was probably the best designed and conducted trial to give a definitive answer to the claim. The study divided the participants into four groups and they were given either raw garlic, powdered garlic or aged garlic extract. One group received a medicine that looks and tastes like garlic but without the tested ingredient (placebo). After a six-month treatment with periodic monitoring of their cholesterol levels, it was found that there was no significant change in the bad cholesterol levels among the patients who took the garlic supplements and the placebo.
This latest study results should make people cautious about relying on taking garlic supplements based on advertisements about cholesterol lowering effects. While there appears to be a general truth about the antibacterial and cancer slowing properties, the impact of these properties have not been shown to be strong enough to rely on garlic as mainstay of treatment. Now, with the latest research results, the cholesterol lowering myth seems to have been shattered.
Garlic is a great additive in many cuisines and will continue its role in that capacity. While it may have additional medicinal properties, measures such as exercise, low fat diet consumption and taking specific medications for cholesterol lowering when recommended by your doctor, is still the preferred way of managing your cholesterol levels.
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Kakka Idhayam Kakka'
Dr G Balachander
Cardiologist
Illinois, USA
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