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For several decades, traditional healers have used garlic as a high blood pressure herbal treatment. Today, many more people have discovered the effectiveness of this herb, not only in regulating blood pressure but in the treatment of other illnesses as well. This article will detail some of the recent studies and clinical trials that back up the use of this herb as a blood pressure therapy. Several scientific studies showed that those who have heart problems could benefit from taking up to 10 cloves of raw garlic per day, which is roughly equivalent to 300 mg of garlic extract. Despite the effectiveness of garlic, people should not take it as a substitute for medications that have been prescribed by their doctors. But they can take garlic to supplement their prescribed medications and to help them lower their cholesterol level. Scientists have found out that garlic sulphides, which remain present even if garlic undergoes cooking, are partly responsible for garlic's blood pressure lowering properties. Garlic's selenium content is also said to be responsible for normalizing blood pressure while its germanium content is said to be responsible for the prevention of cancer growth. Garlic also contains the following biochemical compounds: * Allicin (this is recognized to have antibiotic properties. However, cooking decreases its content.) * Alliinase and Allyls (these increase the effectiveness of vitamin B1) * Allin (makes the digestion of protein easier) * Ajoene (this is great for preventing blood from clotting, allicin is transformed into this substance) Garlic has been used by traditional healers (Egyptians, Babylonians and the Chinese) for over 5 millennia. Its effectiveness to lower cholesterol and blood pressure levels has been further bolstered by several clinical studies in the United States, Germany and India. However, most doctors are still wary of giving a formal statement about garlic and its blood pressure lowering powers. A clinical study was conducted by the Michigan School of Health. Rats were placed on a high cholesterol diet, with some rats receiving garlic. Those who were fed with garlic only registered a rise in cholesterol levels of 4% while those who were not registered a whopping 23% increase in cholesterol levels. Eating garlic does not yield serious contraindications or side effects. A word of warning, though. As garlic is known to prevent blood clotting, it also tends to make wounds bleed longer. Thus, those who are about to go into surgery should avoid any intake of garlic before the operation. Garlic is also not compatible with anticoagulants. To be sure, consult your doctor before taking garlic, particularly if you are taking any medications. Of course, eating garlic is also a matter of taste. Some people cannot stand the smell, much less the taste, of raw garlic or even cooked garlic. However, there are some ways to make garlic a tasty treat. You can top it on toasted bread or use it in pasta. You can also replace salt with garlic - this makes your food so much tastier. Keep in mind, though, that garlic, taken raw, is more effective when it comes to lowering blood pressure levels.
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