Nutritional Advice

        The health benefits and some history of garlic.

Garlic is an ancient food that holds great value – even in biblical times. This amazing herb has been mentioned in the ancient writings of the Egyptians, Romans, Greeks, Hebrews, Traditional Chinese Medicine and Ayurvedic (ancient Indian medicine). There is evidence in the reign of the Ancient Egyptians, the labourers used to build the pyramids were given garlic daily to enhance strength and endurance.  Moreover, the Greeks first used garlic as a ‘performance enhancer’ in the Olympians during ancient times.

We now know that garlic has many medicinal properties to assist with enhancing immune function and help get rid of colds. Although garlic also assist with cardiovascular health as a compound – methyl-allyl-trisulfide – dilated blood vessels and lowers blood pressure, this in turn reduces the risk of blood clots and heart ischemic conditions. LDL cholesterol “bad cholesterol” levels are also reduced with regular consumption of garlic.

Alliin is an amino acid, found in garlic, that is converted to allicin when consumed is has a strong antibacterial and antimicrobial effect that was used to treat gangrene and infections in WW1. Allicin also happens to be the component that helps fight those nasty bugs when we are sick.

There is evidence to suggest that garlic also reduces blood glucose concentrations and reduce the risk of developing insulin resistance.

Garlic also contains many antioxidant properties that contribute to the overall health within in the body, reducing inflammation and keeping our cells free from damage.

In my professional opinion, garlic is possible one of the best herbs that can be consumed on a daily basis, as it has a wealth of potent compounds in just a little clove.


Bec Battika

Nutritionist and Chef

BHSc NutMed