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Down with High Blood Pressure
Written by Mike Hanna, co-owner of Arizona Natural Products

In Libya, Dr. R. C. Jain of the University of L. Benghazi, found in animal studies that garlic can prevent plaque formation in arteries and help prevent occurrence of atherosclerosis. In human tests, garlic reduced cholesterol and slowed blood coagulation (when platelets do not clump together quickly the likelihood of dangerous clots is reduced).

At the University of Geneva, Dr. F. G. Piotrowski used garlic on 100 patients with abnormal, high blood pressure with excellent results. The blood pressure was effectively lowered in 40% of his hyperactive patients. Further, he reported dizziness, angina pains and headaches disappeared with garlic therapy.

In Colonge, Germany, Professor Hans Reuter determined through research that garlic helps clear fat from the blood vessels of persons who eat rich foods. Tests showed that persons fed butter and garlic in gelatin capsules had considerably lower cholesterol levels than those of a control group fed butter without garlic. Reuter also found that garlic kills bacteria that cause diphtheria and tuberculosis.

In India, a study conducted by Dr. Sainani and Desai showed that garlic and onions had a preventive effect of antherosclerosis and consequent high blood pressure and heart disease.

Here in the United States it was reported in the American Journal of Clinical Nutrition that the active principal in garlic discriminates between HDL's (high density lipo proteins).

Cholesterol is necessary for the body's normal function, but ideally it should be in the form of HDL's and reduce the amount of LDL's in the blood. (It is the LDL's that begin building up on the walls of your arteries, increasing the chance of atherosclerosis, high blood pressure and heart attacks).

What makes Garlic Work?

There is little doubt that garlic is an effective natural remedy for a wide spectrum of illness, but what is it that makes garlic work? It is generally considered by most researchers that the sulphur-containing compounds in garlic, especially Allicin, Allium, Cycroalliun, and Diallydisulfide are the most active substances.

Another consideration is the relatively high selenium content in garlic. The importance of adding selenium to you diet becomes more and more evident in today's polluted environment. Selenium is a trace mineral and strong antioxidant that helps to stimulate the body's immunological system and eliminate harmful free radicals. In fact, researchers are finding an inverse relationship between the selenium content of soil and incidences of cancer in that region. (i.e. the less selenium the more cases of cancer).

Garlic also contains a multitude of other vitamins and minerals. 100 grams of garlic contain the following:

Calories - 137 mostly carbohydrates
Protein - 6.2 mg.
Phosphorus - 202 mg.
Vitamin C - 20 mg.
Calcium - 18 mg.
Iron - 1.7 mg.
Vitamin A - 161 IU
Carotin - 50 IU
Vitamin B - .22 mg.

 

NOTE: We thank Mike Hanna for doing his research for us and we are sure he won't mind us forwarding this information on to you.

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