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Garlic the Protector

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Garlic the Protector

The newest research on garlic has given us increasing insight into the prophylactic and therapeutic breadth of this amazing bulb. Though I have been investigating garlic research for more than 20 years, I remain surprised by the powerful effects of garlic on the major killer diseases of society.

The newest research on garlic has given us increasing insight into the prophylactic and therapeutic breadth of this amazing bulb. Though I have been investigating garlic research for more than 20 years, I remain surprised by the powerful effects of garlic on the major killer diseases of society.

Research has demonstrated garlic’s efficacy in treating a wide variety of problems. For example, a study published in the prestigious Journal of the National Cancer Institute noted that aged garlic extract has demonstrated preventive effects in lowering precancerous gastric lesions.

The research has also focused on garlic’s role in preventing and reversing several cardiovascular disease risk factors. Several studies have shown the significant positive results of garlic supplementation for lowering LDL (the bad) cholesterol and increasing HDL (the good) cholesterol.

Researchers have also shown that aged garlic extract (AGE) not only reduces or inhibits plaque formation but also lowers homocysteine levels in the blood and reduces the risk of damage by homocysteine as well.

AGE of Enlightenment

Much of the research on garlic has focused on either raw garlic or the extract of aged garlic. In fact, scientists at the Los Angeles Biomedical Research Institute at Harbor-UCLA Medical Center are launching a new 12-month, double-blind, placebo-controlled study to determine how a formula comprised of AGE, vitamins B6 and B12, folic acid, and L-arginine may affect key cardiovascular disease parameters.

This new study is the follow-up to a previous study at UCLA, which found that both male and female patients taking AGE had 65 percent less coronary plaque formations than did those in the placebo group. Equally impressive, the AGE group tended to have lower blood homocysteine and cholesterol levels.

The new expanded study is a welcome announcement and will add to the existing research of over 460 published studies that demonstrate AGE’s health benefits.

AGE is produced from organically grown garlic that is aged for up to 20 months in special stainless steel tanks. The cold-process aging gently and naturally generates unique and beneficial compounds through both enzymatic and natural chemical reactions.

I have been using and recommending AGE to patients for more than 20 years. Reviewing the reference material for this article and the significant benefits of aged garlic, I must admit I’m proud to have maintained my recommendations with such diligence.

Aged Garlic Extract Studied

Research into the preventive benefits of AGE has included the following areas:

  • lowering precancerous gastric lesions
  • providing liver protection
  • enhancing anti-infectious activity
  • activity against the flu (influenza) virus
  • antioxidant activity (including reduced free-radical damage in smokers)
  • breast cancer
  • preventing a variety of other cancers
  • lowering LDL (bad) cholesterol and increasing HDL (good) cholesterol
  • homocysteine levels in the blood
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