The healing effect of garlic
Against infectious diseases
Garlic helps, according to the various literature, Staphylococci, Streptococci and Brucella. In 1858, Mr. Louis Pasteur noticed, after he had put garlic in a Petri dish, that the surrounding bacteria were destroyed. The antibacterial effect is mainly due to Allicine. Allicin reacts with various enzymes of bacteria that become limited or ineffective. The proof that garlic can be used effectively in the human body because of this characteristic is unfortunately limited. The gastric ulcer causing bacterium Helicobacter pylori is destroyed in the test tube by garlic, but research in humans shows that garlic is not or barely able to do this in the stomach.

Good for our hearts
The use of garlic is often associated with a reduced risk of cardiovascular disease. Several studies suggest that garlic can contribute to a normalization of plasma lipids and a reduction in blood pressure, blood glucose and blood clotting. Garlic would inhibit blood clotting and dissolve blood clots, would act as a blood-thinning and vasodilator, as would blood pressure and cholesterol-lowering.

But recent studies and analyzes show that garlic may have only a very limited hypolipemic (drop in fat content) effect that, moreover, does not appear to be constant and lasting. And there would also be insufficient evidence for a blood pressure lowering effect of garlic in humans. Perhaps diabetics can benefit from the antioxidant action of specific components of garlic that can help reduce oxidative stress, and consequently also the chronic complications of diabetes. The antioxidant activity of certain sulfur compounds in garlic may also have a positive effect on the oxidation of LDL lipoproteins and on the health of the endothelial cells.

Works against cancer?
At the end of November 2007, a report was published by the World Cancer Research Fund (WCRF) known as "Food, nutrition, physical activity and the prevention of cancer: a global perspective". This report indicated that a higher intake of garlic has a probably reduced risk of colon cancer. Animal research shows that the anticarcinogenic effects may be due to some sulfur compounds. Allyl sulfides could prevent the formation of colonic tumors as well as their cell growth.

Criticism of research on garlic
The criticism that constantly comes back to the different studies on garlic is that most studies have shown inaccuracies. The method chosen is often doubtful, the research periods and research populations often differ and different types of garlic are used, the composition of which is not always clear. And all this makes it difficult to compare the results and to make interpretations about the possible active substances in garlic. To be able to make more substantiated recommendations, more well-designed clinical research is needed. In addition, many studies on garlic have only been tested on animals and not on sufficiently large groups of people.

Side effects of garlic
There are people who can get upset stomach from eating a lot of garlic (which is a lot different from person to person) but it can also cause damage to the red blood cells, damage the intestinal flora, inhibit the absorption of nutrients in the intestines and reduce liver function, and there are more innocent side effects such as a specific breath odor and sometimes even a certain body odor: nausea, flatulence and heartburn can also be side effects of eating garlic, and there are also people who are allergic to eating. of garlic.

Conclusion
There are therefore indications for small positive effects of garlic on health. In addition, garlic, such as other aromatic herbs and spices, can probably also add some antioxidants and other bioactive substances that can contribute to good health. Possibly this contribution is somewhat limited because we also use only small amounts of garlic from meals. All in all, there is still too little solid scientific evidence for the time being. On the other hand it does not work out, it does not harm. And in addition, many people find garlic a delicious seasoning.