91 lines
3.2 KiB
Plaintext
91 lines
3.2 KiB
Plaintext
This Article is taken from The Herbalist, newsletter of the
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Botanic Medicine Society. COPYRIGHT Dec 1988.
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Membership in the Society is $25.00 Canadian per year. You
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receive four copies of the Journal each year and help to promote
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herbalism and botanic medicine throughout Canada.
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THE SOCIETY HAS NO PAID OFFICIALS and is run entirely by
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volunteers from among the membership.
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If you would like more info please write:
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Botanic Medicine Society.
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P.O. Box 82. Stn. A.
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Willowdale, Ont. CANADA.
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M2N 5S7.
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Allium sativum - Garlic (Liliaceae)
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Parts used - bulb. Fresh juice is most effective.
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Constituents - contains volatile oil which is composed of allicin
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and sulphur related compounds plus citral, geraniol, etc.
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Allicin is the major odour principle and taste of garlic, It is
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generated by action of the enzyme alliinase on alliin. Under
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normal conditions alliinase and alliin are separated from each
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other inside the garlic bulb. However when the bulb is cut or
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crushed, the two are brought together and allinase turns alliin (
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a non volatile odorless sulfur amino acid) into allicin( a
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pungent volatile sulphur compound.
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- also contains enzymes, mucilage, protein and lipids.
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- also contains selenium-best known source, has antioxidant
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activity.
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Properties- alterative, stimulant, diaphoretic, expectorant,
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antiseptic, antibiotic, antispasmodic, cholagogue, vulnerary,
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vermifuge.
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-
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has antibacterial and antifungal properties.
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- the ingredient allicin inhibits growth of various bacteria,
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fungi, amoebas.
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- inhibits production of harmful bacteria in the colon, for
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influenza, common cold and any types of viral infections.
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- is natural penicillin - it has only 1% of the impact of
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penicillin but it is more effective with gram negative bacteria
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than penicillin.
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- lowers blood pressure and blood cholesterol- use garlic oil for
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earaches.
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- for prevention and elimination of heavy metal poisoning from
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the body on a daily basis-due to sulphur content.
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- is rubefacient and use as poultice in acute pectoral and
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abdominal inflammation and for drawing pustules and boils to a
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head- for canker sores
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- use in cookery as an aid to digestion
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- commonly used in formulas to help strengthen immunity to
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disease.
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- onions are similar but not as strong.
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Overdose- induces blisters, irritations or dermatitis in some
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people.
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Try this Recipe
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Garlic Syrup- 1/2 pound peeled garlic buds
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equal amounts vinegar and distilled water(enough to
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cover garlic buds)
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1/2 pint glycerine
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1 1/2 pounds honey
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Peel the garlic. Add equal amounts of vinegar and distilled water
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to cover the garlic. Use wide mouth jar, close tightly and shake
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well. Stand it in a cool place for four days. Shake it once or
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twice a day. Add glycerine. Shake the jar and let it stand
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another day. Strain the liquid with pressure through a sieve.
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Blend in the honey and place liquid in a labeled jar. Store in a
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cool place.
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Optional: simmer three ounces of fennel seeds and/or caraway
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seeds for half an hour and add it to the mixture while it is
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steeping and before it is strained. Regular dose is 1 tsp three
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times a day.
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