Garlic - natural detox, Part 2


Garluk (some call it Geboscome againe Elaphoboscum, the Latins Allium) some of it is Satiue & growes in gardens & this in Egypt, being only but of one head as the teeke, sweet, inclining to a purple colour. But elsewhere, it is compacted of many white cloues, the cloues that therein (the Greeks) call Aglithai. But there is another wilde kinde, called Ophioscorodon. (that is Serpent's Garlick). It hath a sharp, warning biting quanitie, expelling of flatulencies, and disturbing of the belly, and drying of the stomach causing of thirst & puffing vp, breeding of boyies in ye outsyde of the body, dulling the sight of the eyes. And the same thinges don also, (as we should say, Hart's garlick).
Being eaten, it driues out the broade wormes, and drawes away the vrine. It is good, as none other thing, for such as are bitten of vipers, or of the Haemorrhous, who being taken presently after, or else that being beaten small in wine & soe dranek. It is applyed also by ye way of Cataplasme both for the same purposes profitably, as also layd on upon such as are bitten of mad dogge. Being eaten, it is good against the chaunge of waters (fauces expediende, easdeings asperas leniendo.) It doth cleare the arteries & being eaten either raw or sod, it doth assuage old coughes. Being dranck with decoction of Origanum, it cloth kill lice and nitts. But being burnt, and tempered with bony it cloth cure the sugillationes oculorum, and Alopeciae being anointed on, but for the Alopeciae (it must be applyed) with vnguentum Nardinum. And with salt & oyle it cloth heale ye eruptiones papularum. It doth take away also the Vitiligines, & the Lichenes, & the Lentigenes, and the running ulcers of the head, and the Furfures & ye Lepras, with hony. Being sod with Taeda and Franckincense, & kept in the mouth it doth assuage the paine of ye teeth. And with figge leaues & Cummin it is a Cataplasme for such as are bitten of the Mygale. But the leafes decoction is an insession that brings downe the Menstrua & the Secondas. It is also taken by way of suffumigation for ye same purpose. But the stamping that is made of it and ye black olive together, called Myrton, cloth moue the vrine & open ye mouths of ye veins & it is good also for the Hydropicall."

(Dioscorides, Book 11, pp. 188-91, under the heading of "Sharp Herbs.")

Let's go into some interesting historical facts on garlic, a most revered patriarchal herb:

"Garlic, a cousin of the lily originated in Central Asia or India, where the early peoples enjoyed eating raw garlic as an enhancement to their meals. They also enjoyed longevity, and the lowest incidence of cancer on the planet." (Messegue, 1979, p. 132)

The builders of the pyramids of Egypt were paid in the coin of the realm; onions and garlic, a valuable commodity.

These builders of the pyramids of Cheops, a Fourth Dynasty Pharaoh, consumed great quantities of garlic. It was during these times that garlic was elevated to the rank of a deity.

The Ebers Papyrus, 1500 BC, one of the earliest herbal pharmacological documents we know, mentions garlic used in external applications for wounds.

Here is a quotation from the Bible:

"We remember the fish which we did eat in Egypt for Nought, the cucumbers, and the melons, and the leeks, and the onions, and the garlic." (Numbers 11:5)

According to Helen Noyes Webster, who interpreted the above quotation in her book, Herbs, How to Grow Them and How to Use Them, the Israelites traveling with Moses obviously missed the garlic when they went toward the Promised Land. If Moses had carried garlic, the Israelites may have been able to avoid intestinal putrefaction from eating the desert's available lizards and snakes.

Homer mentions garlic in his famous Odyssey. The deity Mercury, or Hermes, gave garlic to Odysseus as a protection against the goddess Circe's evil sorcery in which she turned men to swine. The athletes of the original Olympic games in ancient Greece traditionally chewed a clove of garlic before participating in the games. Galen, an early Greek doctor, spoke of garlic as the panacea of the common man. Hippocrates prescribed the eating of garlic for uterine tumors. The Vikings and the Phoenicians always carried garlic on their ocean voyages.
The crusaders brought garlic back to France. (In those days, it was a common law that two men's lives could be sacrificed in order to save a 100 lb. sack of peppercorns.)

A French herbalist, Messegue, born in Gascony, France, states that all the children born in that province are baptized with a clove of garlic on the lips. The emperor Charlemagne recommended that his subjects cultivate garlic. King Henry IV of France was baptized with a clove of garlic on his lips, and although he was said to have chewed a clove of raw garlic every morning upon arising, he was still very popular with the ladies.

The National Cancer Institute central files show that the incidence of cancer is extremely low in France where garlic consumption is the greatest and that garlic eaters in Bulgaria do not have cancer. It is reported in a textbook on pharmacognosy that a physician in British Columbia has successfully treated malignant situations by prescribing the eating of garlic.

The prophet Mohammed recommend that garlic be applied externally on the sting of the scorpion or the bite of the viper in the 7th century.

"The herb becomes the teacher. Men stray after false goals while the herb he treads (or in these days, stomps upon) knows much much more."

The above quote was written by Henry Vaughn, the early 17th century poet and mystic, as well as Hermetic philosopher during the days when the Doctrine of Signatures was popular. The Doctrine of Signatures was the method by which the ancients recognized the usage of a plant. According to Nicholas Culpeper, the 17th century English Physician and Herbalist, "and by the icon or image of every herb, man first found out their virtues. Modern writers laugh at them for it, but I wonder in my heart how the virtues of herbs first came to be known, if not by their signatures. The moderns have then from the writings of the ancients--the ancients had no writings to have them from."

The 17th century "moderns" felt that garlic, with its hollow stalk, helps afflictions of the windpipe. We know this to be a truth; that garlic is an antihistamine, and has been successfully used in bronchial and pulmonary disorders. As we examine some of the virtues of garlic, we find that the claims of the old Doctrine of Signatures will be far surpassed.

The National Dispensatory of 1887 gives us a fine description of the constituents of garlic at a period in our medical history when Syrupus Alli was an official U.S. preparation.

Constituents.--Besides the cellular tissue, garlic contains between 50 and 60 percent of water, 35 percent of mucilage some albumen, sugar, starch, and about 1 percent of volatile oil, to which its odor and taste are due. In its crude state, oil of garlic is of a dark brown-yellow color, heavier than water, of a very interesting taste, and consists of oxide and sulphides of allyl. The rectified oil consists mainly of the sulphide, (C3H5) 2S, is colorless, lighter than water and may be obtained artificially by treating an alcoholic solution of potassium sulphide with allyl iodide. It dissolves easily in alcohol and ether, and sparingly in water ... Garlic, macerated in water or vinegar, yields its virtues to these liquids.--(p. 154)

They also describe its physiological action and medicinal uses:

Physiological action and Medical Uses--Garlic as well as leek and onion, is a stimulant to the part to which it is directly applied and to be the whole system. Its odorous element may be perceived on the breath and its taste in the mouth when the bruised bulb has been applied to the skin. When eaten raw, its odor "hales from many parts of the body, and, given to nursing women, it taints their milk, so that their infants refuse the breast. It reddens the skin, and may even vesicate it. Internally, it stimulates the digestive organs, and is everywhere used, but principally in southern countries, as a condiment for various kinds of food. The odor or garlic is popularly employed to revive persons from a swoon or from hysterical insensibility. It is a vermifuge not to be neglected in the treatment of lumbricoid worms when given by the mouth, and for destroying ascarides when administered by the rectum. Many cases of dropsy, particularly of anasarea produced by cold, have been cured by a diet of bread and raw onions. This regimen will sometimes produce copious diuresis. Onions boiled in milk have been used successfully for a like purpose. Bruised cloves of garlic and poultices of boiled onion are admirable remedies for chronic bronchitis in children. They should be applied over the whole front of the chest. Internally, garlic is a very useful agent in the same affection. It is also a domestic remedy for whooping cough. Onion poultices are particularly applicable to abscesses; the core of a roasted onion relieves earache when introduced into the auditory canal. Onion and garlic cataplasms applied to the perineum relieve strangury. The dose of bruised or chopped garlic or of the expressed juice is about 30 grains (Gm 2). (p.154-155)

Frances Ward published this summary of garlic in her post-World War II book, British Herbs:

"GARLIC Allium Sativum, Amaryllidaceae

Anyone who travels in Italian buses might be forgiven for deciding never to grow this unpleasant smelling plant, and one can quite appreciate the decision of the old Greeks that people who ate Garlic should not be allowed in the temples of Cybele.
But from early times it has been considered a very useful medicine, and in the Middle Ages in Britain it was believed to be, either by itself by itself, as a 'simple', or mixed with other herbs, one of the cures for leprosy. Lepers were often called 'pilgarlics', as they were made to peel their own garlic, certainly a mark of identity and a means of segregation!

Throughout the ages it was held to have antiseptic properties, and during the 1914-18 War, sterilized Sphagnum Moss soaked in Garlic juice was used for suppurating wounds, a reminder of the old method of treating leprous sores. From time to time, even in modern days, Garlic has been claimed to have marvelous properties; now, in addition to its stimulating powers, it is held to be beneficial in digestive complaints and for coughs, colds and asthma.

Cultivation of Garlic is a fairly easy matter, though it needs a finely sifted soil similar to that of an onion-bed. The cloves should be set about 2 in. in the ground about February or March, and lightly covered with soil. The bulbs may usually be lifted during August. There is generally a demand for Garlic from druggists, and good prices have been paid for it." (Ward, 1949, p. 159).

It in the medical literature we find several references to garlic as a therapeutic agent.

Phytocides of garlic suppress the proteinases (cathepsin) in malignant tumors of humans (postoperative material) and of experimental animals. These phytocides also inhibit cathepsin in the liver of cancerous animals, the activity of which increases during malignant growth. This action was detected by adding garlic extract to inoculated Ehrlich carcinoma. The results may be useful in further studies on garlic in the diet of cancer patients." (p. 140)

Joseph A. Di Paolo and Christopher Carruthers of the Roswell Park Memorial Institute of Buffalo, New York, wrote an article in Cancer Research, 1960. The title is, "The effect of Allicin From Garlic on Tumor Growth." By the way, Allicin is responsible for the odor in garlic, so the new odorless garlic isn't quite as effective as regular garlic. For those fortunate souls who can ingest raw garlic; the garlic breath can be obliterated by chewing on a raw clove (not a garlic clove, but the spice clove), or putting a drop of peppermint of spearmint oil on the tongue.
Chester J. Cavallito and John Hays Bailey writing in the Journal of the Chemical Society, Volume 66, November, 1944, discuss the antibacterial principle of garlic, allicin. They isolated allicin, a colorless oil, from garlic cloves and found it to be effective against the following bacteria strains both gram positive and gram negative:

(P. 1951)

H. Dold and A. Knapp, German Researchers writing in Chemotherapy section of Biological Abstracts in the 1950's discovered that garlic was effective against Streptococci, Escherichia coli, Bacillius prdigiosis, B. proteus, B. Subtilis, Shigelia paradysenteriae Flexner, Eberthelia typhosa, Salmonella enteritidis and Vibrio cholerae. It was more effective when crushed than sliced. It in addition, garlic exhibited some bacterial action even through the air. Bacteria could not be made resistant to the garlic either. The antibacterial action of garlic juice became somewhat weaker after having been stored in the ice box for 8 days and after boiling for 10 minutes. Remember, too, that when garlic is cooked above 130 degrees F., the enzymes in it are destroyed, and the organic sulphur in the garlic now becomes a harmful form of inorganic sulphur.

A most unique article appeared in the Chinese Medical Journal in May of 1977;


by Hsu Wei-cheng

Teaching Research Group of Ear, Nose and Throat Department, Inner Mongolia Medical College, Huhehot

"Clinical use of fresh garlic was satisfactory in repairing eardrum perforations in 18 cases (1 having perforation in both ears) except 1 with irreversible chronic otitis media. The time required for healing by this method was 16 days in 12 cases with perforations smaller than half of the eardrum pars tensa and 28 days in 6 cases with perforations larger than half of it. 10-19 db hearing was gained after treatment.
Of the 18 cases, 6 had increased exudate in the middle ear during the latter part of the garlic treatment. Exudation stopped quickly after treatment was discontinued and anti-inflammatory measures were taken. It in 4 of these, healing took place soon after exudation was checked and in 2 it was necessary to repeat garlic application before the wound healed completely...

This method is indicated in adult's traumatic eardrum perforations within 3 weeks of injury provided there is no infection, perforation is not larger than half of the pars tensa and there is sufficient eardrum left around the perforation edges. It in cases where the duration of perforation is over one month and its edges have already become cicatrized, repairing with fresh garlic slice can only be started after 50% trichloro-acetic-acid has been used to cauterize the edge (repeat the cauterization every few days, if necessary), until the formation of whitish ring (0.1-0.2 mm width) and reddish granulation.

Garlic - natural detox, Part 3 - here

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