Allicin exhibits broad-spectrum antimicrobial action. Sulphur compounds reduce platelet aggregation, improve lipid profiles, and support nitric oxide pathways for blood vessel dilation. Garlic also supports detoxification via the liver.
Used in chronic infections, colds/flu, hypertension, high cholesterol, atherosclerosis, fungal infections, and as a preventative antimicrobial agent.
Used globally for centuries to prevent infections, enhance vitality, and preserve food. Traditionally eaten raw or infused in vinegar/oil for antibacterial purposes.
Used raw, cooked, dried powder, capsules, tincture, or as oil maceration. Crushing activates allicin—let sit 5–10 minutes before use for maximum potency.
Avoid high doses before surgery (blood-thinning). Use caution in people with sensitive stomachs or gastrointestinal ulcers.
May potentiate anticoagulants (e.g. warfarin), antiplatelets, and blood pressure medications.
