Garlic ( Jodell Dragon and Han Nguyen )

Introduction/Description

Garlic is a vegetable that belongs to the Allium Class.

The word garlic originated from the Anglo-Saxon word ‘gar-leac’, meaning spear leek.

“Allium Sativum” is the Latin name.

Sulfur-containing compounds contribute to garlic’s strong flavor and smell.

Background/History

Garlic is the oldest cultivated plant and is also the most widely researched.

Garlic has been used for food and medicine for thousands of years.

Traced back to early civilizations; Ancient India, Egypt, Rome, and Japan.

18th Century France during the plague outbreak.

World War I and II

Olympic games

India

Common Forms

Raw

Supplemental forms:

Garlic Essential Oils

Gathered when steam passes through garlic.

Garlic Oil Macerate

Whole garlic cloves grind into vegetable oil and encapsulated.

Garlic Powder

Slicing/crushing garlic cloves, then dried and grind into a powder form.

Garlic Extract

Whole/sliced garlic cloves soaked in an alcohol solution for a certain amount of time.

Dosages

The World Health Organization (WHO) guidelines for general health promotion for adults:

Recommended daily doses:

2-5 grams of fresh garlic (approx. 1 clove)

0.4-1.2 grams of dried garlic powder

2-5 milligrams of garlic oil

300-1,000 milligrams of garlic extract

Follow dosage instructions on label

Personal tolerance


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