History of garlic

HISTORY OF GARLIC

by Gwen M. Porritt

The common garlic, a member of the same group of plants as the onion, is of such antiquity as a cultivated plant, that it is difficult with any certainty to trace the country of its origin. De Candolle, in his treatise on the “Origin of Cultivated Plants,” considered that is was apparently indigenous to the southwest of Siberia, whence it spread to southern Europe, where it has become naturalized, and cultivated in the Latin countries bordering on the Mediterranean. 1

According to Jethro Kloss’ tome “Back to Eden,” for nearly as long as there has been a written record of history, garlic has been mentioned as a food. It probably originated in central Asia, but now is cultivated in many countries and grows wild in Italy and southern Europe.

During the time of the Pharaohs, when Egypt was at the peak of its power, garlic was given to the laborers and slaves who were building the great pyramids in order to increase their stamina and strength as well as to protect them from disease. In the fifth century, A.D., the Greek historian Herodotus wrote that on an Egyptian pyramid there are inscriptions in Egyptian characters describing the amount of garlic, onions and radishes consumed by the workers and slaves who were building the great pyramid of King Khufu (Cheops).

The Ebers Papyrus, an Egyptian medical papyrus dated sometime around 1500 B.C., mentions garlic 22 times as a remedy for a variety of diseases. Hippocrates, Aristotle and Aristophanes all mentioned the importance of the use of garlic. The Bible clearly states that for 400 years, (probably around 1730 to 1330 B.C.) while the Israelites were slaves in Egypt and no doubt being forced to help build some of the pyramids, garlic as well as some of the other herbs in the same family, was part of their diet.

Garlic is mentioned in the literature of all of the great ancient world kingdoms; Babylon, Medo-Persia, Greece and Rome. The great Roman naturalist Pliny the Elder recommended garlic in his “Histoia Naturatis.” Garlic was probably introduced into Japan from Korea along with Buddhism in about 30 B.C. Discordies, the chief medical officer in the Roman army in the first century A.D., used garlic to treat intestinal worms. 2

Today, garlic is grown literally all over the world and though primarily used as a food source, garlic is making a strong comeback as a potent, natural, herbal remedy.

Garlic was placed by the ancient Greeks (Theophrastus relates) on the piles of stones at Crossroads as a supper for Hecate, and according to Pliny, garlic and onion were invocated as deities by the Egyptians at the taking of oaths.

It was largely consumed by the ancient Greeks and Romans, as we may read in Virgil’s “Eclogues.” Orace, however, records his detestation of garlic, the smell of which, even in his days (as much later in Shakespeare’s time), was accounted a sign of vulgarity. He calls it “more poisonous that hemlock,” and relates how he was made ill by eating it at the table of Maecenas. Among the ancient Greeks, persons who partook of it were not allowed to enter the temples of Cybele. Homer, however, tells us that it was to the virtues of the “Yellow Garlic” that Ulysses owed his escape from being changed by Circe into a pig, like each of his companions.

Homer also makes garlic part of the entertainment, which Nestor served up to his guest Machaon. There is a Mohommedan legend that “when Satan stepped out from the Garden of Eden after the fall of man, Garlic sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched.”

There is a curious superstition in some parts of Europe that if a morsel of bulb be chewed by a man running a race, it will prevent his competitors from getting ahead of him, and Hungarian jockeys will sometimes fasten a clove of garlic to the bits of their horses in the belief that any other racers running close to those thus baited, will fall back the instant they smell the offensive odor.

Many of the old writers praise garlic as a medicine, though others, including Gerard, are skeptical as to its powers. Pliny gives an exceedingly long list of complaints, in which it was considered beneficial, and Galen eulogizes it as the rustic’s “Theriag” or Heal All. One of its older popular names in this country was “Poor Man’s Treacle,” meaning theriac, in which sense we find it in Chaucer and many old writers.

The name garlic is of Anglo-Saxon origin, being derived from gar (a spear) and lac, (a plant), in reference to the shape of its leaves. 3

Growth Characteristics

It is a native of central Asia, cultivated in southern Europe, and America. It grows best in rich, sandy and moderately moist soil with ample sunlight; propagated by seed or bulb division; cloves are planted in the fall about two inches deep and six inches apart in drills or rows like onions; keep free from weeds and hoe up soil around the plants.

Collection

The bulbs are dug in the late summer after the leaves die down.

Drying and Preservation

The bulbs should be free of foreign matter, then placed in the netted bags, and hung in a cool, dry place where there is ample circulation of air. 4

Sister Plants

Onion (Allium cepa; Lilliaceae)
Leek (Allium porrum; Lilliaceae)

The leaves are long, narrow and flat like grass. The bulb (the only part that is eaten) is of a compound nature, consisting of numerous bulbets, known technically as “cloves.” They are grouped together between the membraneous scales and enclosed within a whitish, papery skin, which holds them as in a sac.

The flowers are placed at the end of a stalk rising direct from the bulb and are whitish, grouped together in a globular head, or umbel, with an enclosing kind of leaf or spathae, and among them are small bulbils. 5

CHEMICAL CONSTITUENTS OF GARLIC

The active properties of garlic depend on a pungent, volatile, essential oil, which may readily be obtained by distillation with water. It is a sulphide of the radical allyl, present in all of the onion family. This oil is rich in sulphur, but contains no oxygen. The peculiar penetrating odor of garlic is due to this intensely smelling sulphuret of allyl, and is so diffusive that even when the bulb is applied to the soles of the feet, its’ odor is exhaled by the lungs. 6

Garlic contains vitamins A, C and B, as well as the minerals copper, iron, zinc, tin calcium, potassium, aluminum, sulphur, selenium, and germanium. There are about 67 mg. of sulphur in every 100 grams of garlic.

During the 1940’s, Dr. Arthur Stoll, a chemist working in Switzerland, was able to extract an oil from garlic that he named alliin. He also discovered an enzyme in the garlic, to which he gave the name of aminase. Aminase was found to change the alliin to allicin when the garlic was cut or crushed. It is the allicin that is responsible for the garlic odor as well as for the antibacterial properties used during both world wars.

Dr. Christopher, in his book, “School of Natural Healing,” lists garlic as an alterative, stimulant, diaphoretic, sudorific, diuretic, expectorant, antiseptic, antispasmodic, disinfectant, tonic, nervine, cathartic, emmenagogue, carminative, anthelmintic, (vermicide), rubefacient, vulnerary, antivenomous, antisyphilitic, condiment, anti-catarrhal and a digestant. 7

MEDICINAL QUALITIES OF GARLIC

Garlic’s medicinal value is largely in its highly volatile essential oil, so be careful in its preparation. Anciently, it was used in both healing and nutrition, as it was known to build physical strength and energy. It is a valuable nervine tonic and is especially useful in lowering hypertension; laboratory tests have proven this. It equalizes blood circulation, and it is a useful expectorant for all respiratory affections and infections. Garlic has a special affinity for the respiratory tract, beneficially influencing bronchial secretions, though it rapidly diffuses throughout the whole system.

Garlic stimulates the gastric juices and has active carminative properties to correct any fermentative and gaseous conditions in the stomach. It arrests intestinal putrefaction and infection, while stimulating the healthful growth of the friendly bacterial such as acidophilus, bifido bacterium, etc. The garlic oil is reportedly so popular in Russian medicine that it is referred to as Russian penicillin, and the hospitals and clinics have used the volatile garlic extracts almost exclusively in the form of vapors and inhalants.

The use of garlic as an antiseptic and vulnerary during World War I was sensational; wherever there is pus, it is a safe and certain remedy. Its’ antithelmintic properties and action is deadly to round-and-pin-worms. It also appears to be a powerful agent against tumor formation. 8

Several retrospective and prospective epidemiological studies have shown that individuals whose diet includes relatively large amounts of garlic, tend to develop cancer less frequently. Although the interpretation of epidemiological results is complex and always open to dispute, the cumulative evidence is significant.

In one of the best epidemiological studies, the Iowa Women’s Study, participants whose diet included significant quantities of garlic were about 30 percent less likely to develop colon cancer. This process is called chemoprevention.

The book goes onto explain garlic’s use as an insect repellant. Oral garlic is a popular folk remedy for insect bite prevention. A double blind, placebo-controlled crossover trial followed 80 Swedish soldiers and measured the number of tick bites received over each phase of the trial. The results show a modest but statistically significant reduction in tick bites attributable to daily consumption of 1200 mg. of garlic daily (type not stated).

As an antimicrobial, raw garlic extracts can kill a wide variety of microorganisms, invitro, including fungi, bacteria, viruses, and protozoa. Thus is appears quite likely that topical application of garlic produces a local antibiotic effect. Topical effects could theoretically make it useful for intestinal infections, as well as Helicobator pylori. However, in vivo studies of garlic for Helicobactor pylori have not been promising.

Dr. Christopher’s extensive list of medicinal uses are as follows: effective against Tuberculosis, asthma, bronchitis, skin diseases, stomach ulcers, leg ulcers, athlete’s foot, boils, abscess, epilepsy, worms, high blood pressure, low blood pressure, pimples, carbuncles, tumors, kidney diseases, poisonous bites and stings, indigestion, catarrh, pneumonia, earache, infantile convulsions, leprosy, psoriasis, smallpox, intestinal disorders (chronic colitis), respiratory affections and infection, dropsy, sounds, aging, insect repellant, fevers, nervous and spasmodic coughs, hoarseness, whooping cough, typhus, cholera, hypertension, headaches, backache, dizziness, vomiting, nausea, diarrhea, dysentery dyspepsia, heart palpitation, chills, loss of weight, restlessness, diphtheria, colds, colic, pleurisy, intercostal neuralgia, dyspnea, pharyngitis, cramps, heartburn, sore throat, rhinitis, (clogged and running nose), nicotine poisoning, lip and mouth diseases (ulcers, fissures, etc.), diabetes, ague, pulmonary phthisis, sciatica, hysteria, ringworm, scrofulous sores, rheumatism, inflamed eyes, eye catarrh, chapped and chafed hands, flatulence, paralysis, neuralgia pains, retention of urine (bladder weakness), heart weakness, eczema, pityriasis, cancers, swollen glands, tubercular joints and necrosis.

Garlic has definite antithrombotic effects. In a four week, double-blind, controlled trial, 64 individuals with consistently increased spontaneous platelet aggregation were treated with either placebo or 900 mg. of standardized garlic powder daily. A significant decrease in spontaneous platelet aggregation was seen in the treated group. Similar effects were seen in a smaller trial using aged garlic at a dose of 7.2 grams daily. 8

Garlic is also useful in the treatment of hyperlipidemia. In vitro and exvivo experiments, on animal hepatocytes have found that allicin and (to a lesser extent) ajoene, s-allylcystein, and related chemical reduce cholesterol biosynthesis by inhibiting HMG-CoA reductase as well as 14-alpha-demthylase. Garlic concentrates selenium in a readily absorbable form, which may practically explain its antioxidant and apparent chemopreventive properties. In addition, the sulphuric components of garlic may also directly bind and inactive reactive genotoxic metabolites. 9

CONTRA-INDICATIONS OF GARLIC

Garlic is on the FDA’s GRAS list. However, garlic is usually cooked when taken as food. During the heating process much of the chemical constituents of garlic such as alliin are destroyed. Typical standardized garlic products contact substances (such as alliin) not found the food garlic, making them more similar to raw garlic. Raw garlic taken in excessive doses can reportedly cause numerous symptoms, such as stomach upset, heartburn, nausea, vomiting, diarrhea, flatulence, facial flushing, rapid pulse, and insomnia. Topical garlic can cause skin irritation, blistering, and even third degree burns.

Rats fed up to 2000 mg/kg of aged garlic extract for six months, showed no significant toxicity. Genotoxicity and mutagenicity studies have been negative for aged and fresh garlic. In a chronic toxicity study in rats, long-term treatment (12 months) with standardized garlic powder at a dose equivalent to three times the usual dose, produced no toxic effects in rats. (Fish oil was administered simultaneously.)

In studies, garlic powder has not been associated with serious side effects. For example, an observational study followed 1,997 patients given 300 mg. of garlic powder three times daily over a 16 week period, and found a six percent incidence of nausea, a 1.3 percent incidence of orthostasis, and a 1.1 percent incidence of allergic reactions attributable to garlic. There were also a few reports of bloating, headache, sweating and dizziness.

The most common problem with garlic is the odor. The use of so-called odorless products can alleviate, though not entirely eliminate, this problem. One study suggests that therapeutic levels of odorless garlic produces an offensive garlic smell in 50 percent of patients, perhaps because allicin formed in the digestive tract. This reduces some patient compliance.

For theoretical reasons, garlic is not recommended for patients with brittle diabetes garlic might possess a hypolgycemic effect), semphigus (activated by sulphus-containing compounds), organ transplants (possible activation of immune rejection), or acute rhumatoid arthritis (possible increase in autoimmunity).

At least one case report associated garlic supplement use with a spontaneous spinal epidural hematoma. Based on reports of increased bleeding following surgery, the European Scientific Cooperation on Phytotherapy recommends against using garlic before, during or immediately after surgical procedures. Maximum safe dosages in individuals with severe hepatic or renal disease are not known.

Cooked garlic is presumed to be safe in pregnancy and lactation based on its extensive food use. However, maximums safe dosage of standardized garlic extracts in these groups, as well as in young children and individuals with severe live or renal disease, has not been established. There have not been any studies on teratogenicity or embryo toxicity of any form of garlic.

Given the report of increased bleeding following a surgical procedure mentioned above, it might also be wise to avoid garlic supplementation during the period before and after labor and delivery.

Because garlic appears to possess antithrombotic activity, it should be used with caution in patients on anticoagulants. One report has indicated an increase in bleeding time in two patients taking both warfarin and garlic supplements. It is also conceivable that garlic could interact with other natural substances with anticoagulant effects, such as gingko, policosanol (also used for hypolipidemia), and high-dose vitamin E.

Garlic has been found to reduce plasma concentrations of saquinavir. In addition, two individuals with HIV experienced severe gastrointestinal toxicity from ritonavir after taking garlic supplements. 10

KNOWN HERBAL FORMULAS OF GARLIC

Oil of Garlic

Eight ounces of garlic, peeled and minced
Sufficient warm olive oil

Preparation:

Place the garlic in a large jar and use sufficient olive oil to completely cover the garlic; shake and allow to stand in a moderately warm place for two to three days; strain through unbleached muslin or cotton; bottle and keep in a cool place

Tincture - syrup of garlic

1 poundGarlic cloves, peeled and minced
Equal partsApple cider vinegar and distilled water (sufficient to cover the Minced garlic)
1 pintGlycerin
3 poundsPure honey

Preparation:

Place the garlic into a wide mouth jar, cover with the vinegar and water; close, shake well together; allow to stand in a cool place for four days, macerating (shaking thoroughly) one to two times daily; add the glycerin, shake and allow to stand another day; strain with pressure and filter through muslin or tin linen cloth; add the honey and stir until thoroughly mixed; seal the jar tightly and keep in a cool place

Aromatic vinegar

3 ouncesCaraway or kummell seed, powdered (Carum carvi)
3 ouncesFennel seed (Foeniculum vulgare)
1 quartApple cider vinegar
1 pintGlycerin

Preparation:

Simmer the two herbs slowly in the apple cider vinegar; covered, for 15 minutes; strain and allow to cool; add the glycerin and mix in well

Dropsy, heart disease

8 ouncesParsley seeds, powdered (Petroselinum crispum)
2 ouncesLily-of-the-Valley root, cut or granulated (Convallaria majalis)
8 ouncesGarlic, expressed juice
8 ouncesYellow D or brown cane sugar
1 pintGlycerin

Preparation:

Boil the first two herbs slowly for 20 minutes in three pints of distilled or D-cell water; strain, return to the clean pot and reduce by simmering to one pint; set aside to cool and when warm but not hot, add the remaining ingredients and stir in well; when cool, bottle and keep in a cool place

Eczema, Pityriasis, psoriasis, ulcers, cancers, swollen glands, tubercular joints, necrosis, etc.

8 ouncesGarlic, expressed juice
8 ouncesGlycerin
1 pintBurdock seeds, strong decoction Arctium lappa

Preparation:

Mix the ingredients thoroughly together

Famous Four Thieves Vinegar

During the Dark Ages in Europe when plagues were rampant, those who ate garlic daily were not infected. The Famous Four Thieves garlic preparation was credited with saving many lives when a plague struck the city of Marseilles in 1722. This preparation is supposed to have originated with four thieves who plundered the dead bodies of plague victims while being protected the liberal use of aromatic garlic vinegar during the plague.

Recent research corroborates this protection.

Congenial Combinations

Aromatics:

Garlic odor and taste can be covered effectively by adding a few drops of oil of anise (Oleum anise - Pimpinella anisum; Illicium Verum), oil of caraway (Oleum cari - Careem carvi), oil of cinnamon (Leylanicum; Cinnamomum lourerii), or any other aromatic oil. 12

There are literally hundreds of garlic formulas, only a few of which are mentioned here. Garlic enjoys a long history of human use both medicinally and as a culinary ingredient

DOSAGES AND APPLICATIONS OF GARLIC

The formula, Oil of Garlic, is used to treat any ailment. Garlic is purported to treat - internally and externally.

Dosage: A few drops to two teaspoonfuls three to found times daily.

Tincture - syrup of Garlic

Also used to treat any ailment. Garlic is purported to treat this one, thus the reason for the sweetening with the sugar.

Dosage: One tablespoon, three to four times daily

Children: One teaspoonful or more according to age.

Tincture - syrup (glycerite) of garlic

Primarily the same formula mentioned above but sweetened with glycerin and honey instead

Dosage: One teaspoonful to one tablespoonful, three to four times daily between meals.

Uses:

Asthma, bronchitis, catarrhal conditions, phthisis, tuberculosis, coughs, dyspnea, heart weakness, internal ulcerations, etc.

Aromatic vinegar is used to cover the pungent odor and taste of garlic and as an aid to flatulence.

Uses:

This should be used in place of the vinegar, water and glycerin. It is much more acceptable to those who cannot stand the taste and smell of garlic.

Dropsy heart disease formula is useful in the treatment of just what it’s name indicates.

Dosage:

One to two teaspoonfuls in water as required; give the larger dosage to bring about diuresis, and to slow the heart’s action and increase the tone of its’ contraction, then give the smaller dosage, three to four times daily.

Eczema, pityriasis, psoriasis, ulcers, cancers, swollen glands, tubercular joints, necrosis, etc.

This formula is self-explanatory.

Administration:

Saturate lint or cotton and apply over the area; cover with plastic or wax paper, and secure with adhesive tape; change two to three times daily

Dosage:

Internal; one teaspoon three to four times daily, until the affections disappear

Nasal/Rhinitis (clogged and running nose)

Apply the garlic into the nostrils and take the garlic internally

Tuberculosis, whooping cough

Inhale the vapors of the freshly expressed juice that has been diluted with quantities of water

Oral

Nervous and spasmodic cough, hoarseness, etc.:

Take the freshly expressed juice mixed with syrup, honey or other appropriate vehicle

Stomach Chronic colitis, ulcerated, etc.:

Take the garlic oil internally over a period of time, two teaspoons, three to four times daily

Worms:

Give 10 to 30 drops of the fresh juice or one teaspoon of garlic syrup

Colds:

At the onset, place a clove of garlic on each side of the mouth between the teeth and cheek. The cold will disappear within a few hours or a day.

Chronic diseases of the upper respiratory tract (inflamed tonsils, salivary glands, neighboring lymph glands, pharyngitis, laryngitis, bronchitis, etc.:

Keep garlic in the mouth constantly during waking hours, renewing morning and evening after the cloves have absorbed the poisons; or use another appropriate garlic preparation such as a mixture of fresh minced garlic, cayenne pepper and honey.

Asthma, whooping cough, cough, pneumonia, smallpox, bronchitis, dyspnea, etc.:

When there is a spasm, give one teaspoonful of the syrup with or without water every 15 minutes until the spasm is controlled; then give one teaspoonful of the syrup three to four times daily. Use the foot poultice. Mix the freshly expressed juice with leaf lard and rub on chest, throat and between the shoulder blades.

Skin

Rheumatic Pains:

Rub the affected areas with cut garlic; or massage in garlic oil

Chapped and chafed hands or other parts:

Massage garlic oil well into the affected parts.

Earache, inflammation of the middle ear, ear disease:

Pack a small clove of garlic in gauze and place into the external ear passage; or drop four to five drops of oil into the ear channel, put over this a piece of cotton and keep warm. You may add a few drops of B & B Tincture also.

Pimples:

Rub several times a day with garlic; the visible eruptions will disappear without leaving a scar, but this does not remove the cause. Purify the skin by cleansing the blood

Wounds:

Garlic placed on the lip of unclean wounds will cleanse them in four to five days; grated garlic placed near the most virulent bacteria will kill them in five minutes.

Skin diseases, septic wounds:

Apply the garlic tincture on gauze and cover

Lip and mouth diseases (ulcers, fissures, etc.):

Apply a paste of garlic (made by rubbing garlic in a mortar) to the affected part on a sterile gauze and retain eight to twelve hours

Indolent tumors, ulcerated surfaces, wounds:

Apply the freshly expressed juice

Scrofulus sores, ringworm:

Apply a poultice of freshly grated garlic


Sciatica, paralysis, neuralgia pains:

Massage garlic over the affected area

Retention of urine (due to bladder weakness):

Apply a poultice on the abdominal and pubic regions

Athlete’s foot:

Wash the parts in hot, soapy water; rinse and dry well; massage in the garlic oil two to three times daily. Apply once a week to prevent recurrence.

Foot poultice:

Remove the outer membranes of the cloves of garlic; chop it up finely and mix one part garlic to one part petroleum jelly, enough to cover the bottom of each foot; with a thickness of about one fourth inch (for children use one part garlic to three part petroleum jelly). Apply olive oil to the feet first then spread on the preparation; bandage each foot with soft cloth, place in plastic bags, then cover the feet with old socks to prevent the poultice from being kicked off during the night.

Remove the poultice in the morning, or retain it longer if desired. Always apply olive oil to the skin first to act as a barrier between the skin and the garlic. Do not use where the skin is irritated or extremely delicate, as it can cause blistering. This poultice is used to heal the entire body. 13

According to “Mosby’s Handbook of Herbs and Supplements and their Therapeutic Uses,” in most studies evaluating the effects of garlic, researchers used a dried, powdered form that contains 1.3 percent alliin, taken at a dose of 900 mg. daily. This supplies a daily dose of about 10 mg. of alliin, or a total “Allicin potential,” of four to five mg. 14

Significant technical difficulties arise in producing garlic of this type. The process of powdering and drying garlic, releases allinase, which converts alliin to allicin, which in turn spontaneously degrades.

Therefore, ordinary garlic powder contains negligible levels of alliin and allicin by the time it reaches the consumer. In light of this, dietary supplement manufacturers have devised a number of proprietary methods to produce garlic products with stabilized allinase or allicin content.

However, not all manufacturers agree that allicin or alliin are at all relevant to garlic’s activity. The widely available deodorized form of garlic called Kyolic lacks allicin and many other constituents of garlic. Nonetheless, such products have provided positive results in studies and appear to have fewer gastric side effects.

Garlic is also sold as an oil extract. Such products contain no allicin or alliin but high levels of ajoene, dithiins, and other breakdown products.

MY PERSONAL EXPERIENCE WITH GARLIC

The reason I chose to do my thesis on garlic is because I have had so much experience with this wonderful plant.

My father is an avid gardener who lives in the beautiful Upper Peninsula of Michigan. He has grown garlic for as long as I can remember. My mother, an excellent cook, would use his garlic in several of her recipes. She would put it in her spaghetti sauce, barbecued chicken, gravies and any number of delectable dishes she would make.

One of the types of garlic he grows that I like the most, simply for the sheer size of it, is the elephant garlic. The bulbs and cloves of this plant are huge. Also, I have a friend who makes garlic braids that she hangs and uses in her kitchen. They make a beautiful addition to her home. That is my culinary experience with garlic. My medicinal experiences with the wonderful herb goes back a ways, as well. I was born with the auto-immune disorder Glomerulonephritis.

In order to calm my raging immune system, the allopathic doctors used high doses of corticosteroids on me which presented their own host of symptoms and illness. One of the many iatrogenic infections I’ve had to deal with is frequent infections of the fungi Candida albicans. Garlic works wonders on this insipid infection. I have used garlic both orally and topically. Whenever I feel an ear infection coming on, I always reach for the garlic and mullein ear oil sold at my favorite health food store, Dale’s Natural Foods of Flint, Michigan.

This oil combination works very well and I know when I place three to four drops of oil into the affected ear, it will feel much better the next day. I have also recommended this to my niece and her children who have also suffered from chronic ear infections with excellent results.

I also use a garlic supplement from the company Enzymatic Therapy called Garlinase. I have tried others but this one seems to work best for me. When I first started taking this supplement, I did notice some gastric symptoms. They have all since disappeared though, with continued treatment.

When my aforementioned niece was diagnosed with a vaginal yeast infection while pregnant with her third child, she was concerned about the possible side affects of the prescribed medication. She remembered her success with the garlic ear oil, and asked me if oral garlic supplementation would help with this problem too. I told her it couldn’t hurt, so she decided to try it with great success.

In conclusion, I feel that the humble little herb some have called the stink lily, is a very useful and valuable plant that every living animal can benefit from in some capacity.

BIBLIOGRAPHY & FOOTNOTESBIBLIOGRAPHY

Christopher, John, R., Dr., School of Natural Healing (Provo, Utah, 1976)

Grieve, M., Mrs., A Modern Herbal (London, England, 1992)

Kloss, Jethro, Back to Eden (Twin Lakes, Wisconsin, 1972)

Mosby, Handbook of Herbs and Supplements and Their Therapeutic Uses
(St. Louis, Missouri, 2003)

FOOTNOTES

1. Grieve, M., Mrs., A Modern Herbal (London, England, 1992) pg. 342

2. Kloss, Jethro, Back to Eden (Twin Lakes, Wisconsin, 1972) pgs. 621 & 622

3. Christopher, John, R., Dr., School of Natural Healing (Provo, Utah, 1976) pg. 114

4. Grieve, M., Mrs., A Modern Herbal (London, England, 1992) pg. 342

5. Grieve, M., Mrs., A Modern Herbal (London, England, 1992) pgs. 342-343

6. Grieve, Mr., Mrs., A Modern Herbal (London, England, 1992) pg. 344

7. Source, Kloss, Jethro, Back to Eden (Twin Lakes, Wisconsin, 1972)

8. Source, Christopher, John, R., Dr., School of Natural Healing (Provo, Utah, 1976)

9. Source, Mosby, Handbook of Herbs and Supplements and Their Therapeutic Uses
(St. Louis, Missouri, 2003)

10. Source, Mosby Handbook of Herbs and Supplements and Their Therapeutic Uses
(St. Louis, Missouri, 2003)

11. Christopher, John R., School of Natural Healing (Provo, Utah, 1976) pg. 578

12. Mosby, Handbook of Herbs and Supplements and Their Therapeutic Uses
(St. Louis, Missouri, 2003) pg. 580

13. Mosby, Handbook of Herbs and Supplements and Their Therapeutic Uses
(St. Louis Missouri, 2003) pgs. 581-583

14. Source, Christopher, John R., School of Natural Healing (Provo, Utah, 1976)

15. Source, Mosby, Handbook of Herbs and Supplements and Their Therapeutic Uses
(St. Louis, Missouri, 2003)