|Facts About Garlic
The methyl allyl trisulfide in garlic dilates blood vessel walls and inhibits platelet aggregation (blood clotting). It improves blood circulation and food digestion. Garlic provides potent stimulation of the immune system, making it useful for many diseases, including cancer.
The body derives allicin from garlic and allicin has an antibacterial effect that is estimated to be equivalent to 1 percent of the antibacterial effect of penicillin. Garlic is a natural antibiotic that does not kill "good digestive bacteria," so it is not invasively disruptive to the body systems like antibiotic drugs are. During World War I garlic was used to treat infections and wounds and to prevent gangrene.
Many fungal infections like yeast vaginitis, systemic candidiasis, and athlete's foot respond favorably to garlic; also certain viral infections like cold sores (fever blisters), some types of influenza, smallpox, and genital herpes.