Now you can support healthy cholesterol levels and improve heart health – without the garlic smell. Many of us enjoy the invigorating taste of garlic in our foods. However, few of us enjoy the lingering smell and after taste. TriVita's Odorless Garlic is an excellent solution! It gives you all the sickness-fighting properties that garlic has long been known for. One of its primary ingredients – allicin –helps support your immune system, circulation, healthy cholesterol levels and heart health.
TriVita's Odorless Garlic helps to provide targeted nutrition to nourish immune system defenses and support a healthy cardiovascular system.
Medical studies have shown that garlic can help lower cholesterol, helps protect against dangerous blood clots, and helps reduce blood pressure. One of the first large studies to suggest a link between garlic consumption and cancer prevention was the Iowa Women's Health Study, published in 1994, which included more than 40,000 women. Researchers found that of all the fruits and vegetables studied, garlic had the strongest association with a decreased risk of colon cancer.
Garlic lovers may soon have another reason to indulge in the pungent herb. New research shows that allicin, the active ingredient in garlic, may kill or inhibit the growth of antibiotic-resistant superbugs. Allicin is a compound released when garlic is crushed and is unstable and has a very short shelf life. Allicin has been found to be effective in treating many diseases.
Bacteria are becoming resistant to conventional antibiotics at an alarming rate, and researchers across the world are scrambling to find new ways to treat and kill these dangerous microorganisms. Maybe it’s time to return to tried and true benefits of the natural treatments that come right from our food.
Two studies presented at the December 2001 Interscience Conference on Antimicrobial Agents and Chemotherapy (ICAAC) in Chicago suggest that medicines derived from natural garlic may provide a powerful new tool to combat these germs in the future. Supporters of natural medicine have long hailed garlic as a health-promoting herb, with anecdotal reports and scattered studies suggesting that it may lower cholesterol, fight infections and have other healing benefits.
One problem with developing and testing garlic-based treatments, however, has been that allicin is naturally unstable and has a strong garlic odor. Recent improvements in extraction and purification methods, however, have produced a natural form of allicin that is more stable and can be used in a variety of potential products, such as skin creams, soaps, and dietary supplements.
In the first study, according to British researchers that tested the effects of allicin in both a liquid and a cream form against a common antibiotic-resistant strain of Staph bacteria called MRSA (methicillin-resistant Staphylococcus aureus). The garlic preparations were tested in two strengths: a low concentration designed to inhibit the growth of harmful bacteria, and a high concentration thought to actually kill such bacteria. More than 88 percent of the samples responded to both the high and low concentration garlic formulas. The cream even showed higher levels of bacteria-fighting activity than some other commonly used antibiotic creams.
Another study presented at ICAAC found that an allicin solution was able to stop another powerful drug-resistant bacteria called VRE (vancomycin-resistant Entercoccus) from growing and spreading in laboratory tests. It had a bacteriostatic (bacteria-inhibiting) effect. It did not reduce the number of germs enough to be called bactericidal (bacteria-killing). This is consistent with the findings that garlic has antibacterial properties against a wide variety of organisms.
Scientists are now investigating using garlic to prevent the development of antibiotic-resistant infections. Candidates might include people who have impaired immune systems or those entering the hospital, where antibiotic-resistant germs tend to congregate. By giving these people garlic as a preventive, it might be possible to stop the infection from taking hold in the first place-rather than trying to use garlic to treat an infection that has already become out of control. These laboratory findings suggest there is great potential for garlic use as a microbe-fighting treatment, but human tests are needed before any recommendations can be made.
For myself I have included generous portions of garlic in my diet, raw and cooked. I always have at least one fresh garlic bulb on hand. When I get down to one, I usually buy some more. It’s still a good buy. For me most foods don’t just taste right unless they are flavored with garlic. I am fortunate that I am not bothered with an aftertaste. That seems to be true of all the foods that I eat. I might add that I do eat a strict Kosher diet. Maybe that has something to do with it.
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