SIMPLE though it may seem, the garlic, an age-old, internationally craved, flavour-enhancing culinary ingredient that grows as a bulb, is worth more than many have ever imagined. Better known for its use in seasoning or marinating, and even preserving certain meats, Garlic adds a distinct flavour to foods. In fact, dishes such as garlic pork, bunjal curries, dhal and polouri, soups and certain stews would not be complete without the herb.   
But apart from its culinary functions, garlic is rife with healing properties, and this has come to be recognized universally.

In Guyana, as in many other Caribbean countries, garlic is no longer taken for granted, but herbalists and even some general practitioners are now recommending it as a fast, affordable, and easily available herb which has a reputation for curing a number of chronic and non chronic illnesses.

More than that, however, garlic is an anti-stress fighter with cosmetic properties resolutely sought after by the glamorous, ever since word began circulating that it also has anti-aging properties and helps especially women look younger than their biological age.

Healing properties
Known to be an Ayurvedic medicine, the clove of garlic contains amino acids called allin, and when a clove of garlic has been crushed, it releases allicin, which is good for combating several health conditions.

For example, it helps lower cholesterol and blood pressure, and acts as an anti-coagulant to prevent blood clots. It kills bacteria and viruses that cause the common flu and colds, earaches, and is even used to treat diarrhoea. The herb also has a reputation for reducing the risk of developing atherosclerosis (hardening of the arteries) for heart disease; for reducing pain in people with rheumatoid arthritis, and even for warding off some types of cancers. One study also adds “That there is also some evidence that garlic supplements can mildly lower blood pressure by dilating or expanding blood vessels. And garlic helps prevent blood clotting, and therefore reduces the risk of heart attack and stroke by decreasing the stickiness of platelets, which are tiny disk-shaped bodies in the blood that are necessary for blood clotting. When platelets are too sticky, they form clumps that can adhere to the walls of arteries and contribute to their clogging.

Garlic is also good for diabetics.  Very often, when a diabetic’s sugar (glucose) level goes up or spirals out of control, the blood becomes thick, resulting in the patient perhaps experiencing a burning sensation in the leg. For effective results, patients are advised to chew and swallow one clove of garlic, after which the patient should use at least one 8-oz glass of water to bring on relief.

More recently, garlic has been found to be effective against Helicobacter (H) Pylori.

Preparation
For medical uses, it is always better to peel and chew a small clove of garlic, or chip it into small pieces.  Always follow with water, since garlic tends to drive a heat. Use in moderation.  Do not abuse. Too much garlic can have an adverse effect on the mucus membrane of the stomach walls and eventually lead to ulcers.

Storage
Store garlic in a cool, dark, dry place with good air  circulation. If ever there is evidence of mold or discolouration, throw out.