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Page 63
| rhea, candidiasis, genital herpes, ear infections and a variety of other illnesses. |
| Many herbalists recommend taking 1 to 3 cloves of garlic daily, raw or cooked. Raw garlic contains more antimicrobial properties, but cooked garlic has a long history of health benefits, and garlic bread, roasted garlic, garlic-laden pesto and slowly simmered garlic-curry sauces are all said to improve the health. To reduce the social side effects of heavy garlic consumption, look for breath products that work from the inside out, such as Breath Assure, which are guaranteed to keep breath fresh no matter what you eat. Or, if internal breath aids aren't available, eat as much chlorophyll as you can in the form of green vegetables such as parsley. |
| Odorless garlic supplements have become very popular and are sold in supermarkets, pharmacies, health food shops and mail order catalogs. By far the most scientific research has investigated Kyolic brand, an aged extract of extremely pungent garlic grown in Japan. However, studies conducted in Germany and other countries show that other types provide health benefits as well. Capsule or tablet size and strength vary by brand; follow package directions. When fighting an acute infection, such as a cold or the flu, take up to three or four times the recommended dose for several days. |
| Although garlic supplements have no adverse side effects, and fresh garlic's only problems are its odor and, in large quantities, some digestive disturbance, garlic does have one significant danger. Health officials warn that homemade garlic oil, consisting of olive oil and garlic, can harbor botulism. Commercial garlic-and-oil preparations are now required to contain lemon juice, vinegar or other acidifying ingredients or to be processed at high temperatures to prevent the growth of botulism bacteria. The traditional recipe of letting garlic and olive oil stand in |
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