Research has proven that garlic is capable of the following:
- Prevention of atherosclerosis: Research published in the Journal Current Pharm Des in 2016 found that men treated with aged garlic capsules had a 26% reduction in the ten-year risk for acute MI (heart attack) and sudden coronary death.
- In another study published in the Journal Pathobiology, garlic helped to improve the quality of LDL (lousy) cholesterol. LDL actually isn’t always lousy, but becomes a problem when it undergoes a process known as oxidation, which makes it sticky and more adherent to the arterial walls. Garlic helps to prevent this LDL modification and improve LDL quality.
- A very helpful test in ascertaining cardiovascular risk involves measurement of coronary artery calcification, since this is an important indicator of atherosclerosis. In a double blind placebo-controlled study published in Prev Med, one group of patients was given garlic extract, another a placebo. The placebo group demonstrated an average increase in calcium scores that was more than triple that in the garlic treatment group.
- Another blood test we use in our practice is the measurement of adiponectin. Adiponectin is a beneficial hormone released from fat cells-yes, there are actually some good things related to fat. Low levels are associated with elevated visceral (belly) fat, diabetes, coronary artery disease and hypertension. Research published in the J Nutrition in 2016 found that using garlic extract combined with pistachios helped to increase adiponectin levels. In another study a double-blind placebo-controlled trial found that just 12 weeks of treatment raised adiponectin levels in patients with metabolic syndrome.
- Garlic also helps to lower blood pressure. 88 people with uncontrolled hypertension were divided into 2 groups: one given 1.2g of garlic extract and the other, a placebo. Blood pressure was significantly reduced in the garlic group, up to 11 mmHg systolic (top number) and 6 mmHg diastolic (bottom number) after just 12 weeks.
- Lastly, a study published in J Herb Pharmacother concluded that garlic extract can significantly reduce plaque surface area in the aorta.
How does aged garlic compare to consuming garlic, with regards to potency? If you look at active ingredients, 1 gram of raw garlic contains only 50 mcg of S-allyl cysteine (SAC), but 1 gram of KYOLIC® Aged Garlic Extract™ contains 1,000 mcg of SAC. Thus, it takes 20 grams of raw garlic to be equivalent to 1 gram of Aged Garlic Extract on the basis of SAC.
In our practice we recommend Kyolic garlic:
• Made from organically grown garlic which is crushed and then naturally cold-aged for up to 20 months converting harsh, odorous and irritating compounds into compounds which are safe, stable and odorless.
• Kyolic is gentler on the intestinal tract than other forms of garlic and its constituents may even enhance the growth of beneficial bacteria.
• Standardized for s-allyl cysteine which is stable, odorless, safe, and has been proven to be absorbed and utilized by the body (s-allyl cysteine has demonstrated various benefits in studies such as reducing cholesterol synthesis in liver cells, enhancing the activity of cells in the body which fight infections, and reducing the growth of tumors in animals).
• More than four decades of usage in both Japan and the United states.
• Boasts of more than 100 studies published in scientific journals confirming the safety and effectiveness of both it and the ingredients it contains.
• Does not have the offensive aroma of raw garlic or other forms of garlic. It is known as the “sociable garlic”.
Featured image sourced here.