• History shows that garlic dates back 6,000 years and is native to Central Asia.
• There are around 300 different varieties of garlic.
• China produces 66 percent of the world’s garlic.
• Garlic is a rich source of vitamin C.
• Garlic is also referred to as the stinking rose.
• Garlic cloves themselves have a neutral smell, but when the cells are ruptured by chopping or crushing, they release an enzyme called allinaise, chemically changing the inherent alliin into allicin, a sulphur-containing molecule. These sulphur molecules are absorbed into the bloodstream and lungs, escaping through exhaled air and perspiration.
• Garlic has long been considered a herbal wonder drug and historically was used to protect against disease.
• Garlic was used as an antiseptic against gangrene in the First World War.
Hear what our expert has to say
Garlic is one of the best nutritional spices in the world and is unique due to its high sulphur content. Garlic also contains arginine,oligosaccharides, flavonoids and selenium,all of which may offer health benefits.
The World Health Organisation (WHO) recommends adults consume a daily dose of 2 to 5 grams of fresh garlic (about one clove), 0.4 to 1.2g of dried garlic powder, 2 to 5mg of garlic oil, 300 to 1,000mg of garlic extract, or other formulations that are equal to 2 to 5mg of allicin.
Garlic contains useful minerals such asphosphorous, calcium and iron, as well as trace minerals like iodine, sulphur and chlorine. Garlic also contains high levels of vitamin C, vitamin B6 and manganese.
Garlic helps to reduce the risk of heart disease and lowers blood pressure as the allicin relaxes the blood vessels. Garlic has been shown to reduce harmful cholesterol in the blood by increasing circulation and preventing hardening of the arteries. The immune system can also be boosted by regular intake of garlic, which has a powerful antioxidant effect protecting against free radicals.
Dana Al Dawoud, HMC Dietitian
