Garlic, Allium Sativum, has an amazing history dating back 5000 years ago. There is much historical evidence that garlic was revered by the Egyptian’s who gave it to the slaves who were building the pyramid to maintain their strength. Its is documented in ancient Chinese texts dating 4000 years ago. The Romans gave it to their soldiers. There is no other plant in history that has as many applications as this powerful, pungent plant.
The use of garlic whether as a food, spice or medicine has more than tripled since the 1990’s. Based on a report from the Department of Agriculture in 1989 the average person consumed 1 pound of garlic compared to 3.1 pounds per person in 1999. Garlic today is rated as only second to Echinacea in sales worldwide for its medicinal properties. Garlic is also one of the most well studied plants with 1,200 medical and pharmacological reports and 700 chemical studies published to date. I think it is quite clear that this powerful food not only has a very strong history of use but an amazing amount of scientific data to back it up as well.
Garlic as a fresh food is well known for its powerful sulfur odor but, there is so much more to this awesome bulb then just its pungent smell. Garlic contains 0.1-0.36% volatile oils which based on much research is responsible for many of the powerful properties of garlic. It is known to have about 33 sulfur compounds, 17 amino acids as well as minerals and enzymes. Of all the foods in the allium family, garlic has by far the highest concentration of these sulfur compounds. Allicin is known to be one of the more biologically active compounds in garlic which was first isolated and studied in the 1940’s to support the body’s ability to ward off viruses, bacteria, fungi and parasites. Interestingly enough, is not active until the garlic is crushed or cut which activates the enzyme alliinase. This enzyme is thought to be responsible for converting alliin to allicin. Although there has been much talk about and attempts to stabilize the allicin: the latest research suggests that many more aspects of the plant’s different sulfur compounds such as the sulfur based amino acids are responsible for it’s nourishing benefits.
Interestingly more recent studies have shown some very different facts about garlic and why using the fresh stuff may not be the only way to get the benefits. While allicin has been thought to be a key player in the medicinal properties of garlic, a study did show that it’s ability to work as a single agent is not as powerful as once was thought. A study was done where people consumed 10 cloves of garlic daily. When blood was taken between one to twenty-four hours later, there was little or no detectable sign of allicin in the blood or urine. In fact, the allicin was shown to be almost completely metabolized by the liver. The conclusion that was drawn from this study is that even if the allicin could make it to the bloodstream and delivered throughout the body, it is most likely going to convert into other compounds causing them to lose the ability to carry oxygen. What modern science has shown is that specific preparations of garlic like cooked, steamed, pickled and aged, which contain little to no allicin still demonstrated a variety of medicinal benefits. S-allyl cysteine is one of the compounds that is showing great promise due to its higher absorption rate. What this all means in a nutshell is that once again, the food as a whole is what gives it the medicinal properties and not one or two of the constituents found in that food. Many of these studies are attempting to show how specific constituents work on their own. The fault in this pile of research is that they don’t. In fact, they work as a synergistic team. This is why the consumption of the whole food with all of it’s powerful compounds is the most important fact that you need to focus on.
Some possible traditional uses of our Organic Garlic Powder may include:
● May support healthy lipid levels
● May support healthy blood pressure levels
● May support a healthy inflammation response
● May support a healthy cardiovascular system
● May support a healthy immune system response
● May support the body’s ability to deal with infection
● May support lung health
Constituents of Garlic Powder:
● Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc
● Vitamins: Vitamin C, B- Complex, Vitamin E, Vitamin K
● Other compounds: Allicin, DDS, DTS, SAC, Ajoene
For additional constituent information, visit: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3874089/
Suggested Use: Mix 1 teaspoon in your favorite foods to enhance the flavor and nourishing qualities.
Botanical Name: Allium Sativum
Other Names: Aged Garlic Extract, Ail, Ajo, Allii Sativi Bulbus, Allium, Allium sativum, Camphor of the Poor, Clove Garlic, Da Suan, Garlic Clove, Garlic Oil, Lasun, Lasuna, Nectar of the Gods, Poor Man's Treacle, Rason, Rust Treacle, Stinking Rose.
Ingredients: Whole, slow dried garlic.
Origin: Grown and dried in China. Packaged with care in Florida, USA.
Certifications: USDA Certified Organic.
Z Natural Foods strives to offer the highest quality organically grown, raw, vegan, gluten free, non-GMO products available and exclusively uses low temperature drying techniques to preserve all the vital enzymes and nutrients. Our Organic Garlic Powder is certified organic and passes our strict quality assurance which includes testing for botanical identity, heavy metals, chemicals and microbiological contaminants. ZNaturalFoods.com offers Organic Garlic Powder packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency. Keep your Organic Garlic Powder in a cool, dark, dry place.