Wild Garlic :: Health and Disease

Wild Garlic

Wild garlic (Allium ursinum), used for centuries to treat various ailments, is one of the most versatile plants on earth. Unfortunately it had been forgotten until 1988, when new research was done. The results were amazing and even caught scientists by surprise: wild garlic is superior to common garlic (Allium sativum).

Until recently many thought that the odor of garlic would be its measure for potency. But this assumption is wrong; in fact, the opposite is true. Although wild garlic contains approximately 4.5 times more sulfur compounds than its relative, the common garlic, it is naturally odorless after consumption. In contrast, common garlic is known to be extremely odor-intensive. This is one of the most striking differences between the two garlic species.

Wild garlic contains approximately 30 per cent more magnesium and iron than regular garlic and approximately 17 times more manganese. Therefore it is no surprise that the wild variety is considered the number one choice for heart and cholesterol problems and other related circulatory disorders. It is also used to ward off intestinal disorders and to protect from or reduce candida (yeast).

One of the more interesting benefits of wild garlic is its ability to prevent various disorders. Because of its broad medicinal powers, more people are using it on a daily basis to strengthen the body’s immunity, protect the bowels, eliminate environmental toxins and regulate weight. It also protects the heart and arteries, improves circulation, regulates cholesterol and blood pressure, purifies the blood, regenerates and supports the bones and even helps with menopause.

Adults are recommended to take a minimum of four to six grams of common garlic per day. The daily amount for wild garlic is only one gram. Under certain circumstances, it is recommended to increase the dosage to two or even three grams per day.

Like regular garlic, wild garlic may lose its helpful components within a relatively short period of time. Processing, storage and preservation become extremely important to maintain potency and to prevent the possible development of mold.

Today, freshly-picked wild garlic products are available in a naturally preserved form of easy-to-swallow capsules or granules. Both choices offer a safe and potent product for long-term use to achieve and maintain good health.

Source: alive #216, October 2000

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