Garlic and cardiovascular disease

[www.ncbi.nlm.nih.gov] - "Most recent data published after year 2000 convincingly point out that garlic and its various forms reduce cardiovascular risk, including abnormal plasma lipids, oxidized low density lipoproteins (LDL), abnormal platelet aggregation and a high blood pressure. Stimulation of nitric oxide generation in endothelial cells seems to be the critical preventive mechanism. Garlic may promote an anti-inflammatory environment by cytokine modulation in human blood. Cardioprotective effects of dietary garlic are mediated in large part via the generation of hydrogen sulfide (H2S). Garlic-derived organic polysulfides are converted by erythrocytes into hydrogen sulfide which relaxes vascular smooth muscle, induces vasodilation of blood vessels, and significantly reduces blood pressure. There are data on potential ability of garlic to inhibit the rate of progression of coronary calcification. Garlic as a dietary component appears to hold promise to reduce the risk of cardiovascular disease."

[www.hindawi.com]
[www.academicjournals.org]
[www.ncbi.nlm.nih.gov]
[www.ncbi.nlm.nih.gov]

Advanced Glycation End Products

[www.ncbi.nlm.nih.gov] - "Both aged garlic extract and S-allyl cysteine inhibited formation of glucose and methylglyoxal derived advanced glycation endproducts and showed potent Amadorin activity when compared to pyridoxamine. S-allyl cysteine inhibited formation of carboxymethyllysine (CML), a non-crosslinked advanced glycation endproduct derived from oxidative processes."

[www.ncbi.nlm.nih.gov] - "Reduces the levels of advanced glycation end products (carboxymethyllysine, pentosidine..."

Other

[www.ncbi.nlm.nih.gov] - "A significant improvement in memory function was exhibited by garlic-treated rats in the passive avoidance test. Increased brain 5-HT levels were associated with improved cognitive performance. The present results, therefore, demonstrate that the memory-enhancing effect of garlic may be associated with increased brain 5-HT metabolism in rats. The results further support the use of garlic as a food supplement for the enhancement of memory."

[jn.nutrition.org] - "Consumption of AGE has been shown to reduce homocysteine levels. In a preclinical study, levels of homocysteine in a 4-wk folate-deficient diet containing AGE were compared with a folate-fortified diet containing AGE. Plasma homocysteine was 30% lower in the folate-deficient animals that received AGE, but not in those with adequate folate. The results suggest that AGE may serve as an added treatment in hyperhomocyteinemia (26). A clinical study, showing that AGE inhibits the progression of coronary artery calcification, also showed a trend in lowering homocysteine levels (25)."

"Preclinical studies in models that are genetically prone to early aging show that AGE has additional anti-aging effects (36,37). Treatment with AGE or SAC prevented the degeneration of the brain's frontal lobe, improved learning and memory retention, and extended life span. Isolated neurons from the hippocampus area, grown in the presence of AGE or SAC, showed an unusual ability to grow and branch, which may be linked to the findings that AGE increases learning and cognition (37)."


Also a very powerful immune-system booster.

jtprindl Wrote:
-------------------------------------------------------

> [jn.nutrition.org] -

> "Consumption of AGE[/b] has been shown to reduce
> homocysteine levels.

AGE = Aged garlic extract

not to be confused with Advanced Glycation Endproduct (AGE)

to release the allicin, you have to crush it and wait 10 mins.

[en.wikipedia.org]

Quote

Several animal studies published between 1995 and 2005 indicate that allicin may reduce atherosclerosis and fat deposition,[15][16] normalize the lipoprotein balance, decrease blood pressure,[17][18] have anti-thrombotic[19] and anti-inflammatory activities, and function as an antioxidant to some extent.[20][21][22] Other animal studies have shown a strong oxidative effect in the gut that can damage intestinal cells, though many of these results were obtained by excessive amounts of allicin, which has been clearly shown to have some toxicity at high amounts, or by physically injecting the lumen itself with allicin, which may not be indicative of what would happen via oral ingestion of allicin or garlic supplements.[23][24] A randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.[25] The fresh garlic used in this study contained substantial levels of allicin, so the study casts doubt on the ability of allicin when taken orally to reduce blood cholesterol levels in human subjects.

In 2009, Vaidya, Ingold and Pratt clarified the mechanism of the antioxidant activity of garlic, such as trapping damaging free radicals. When allicin decomposes, it forms 2-propenesulfenic acid, and this compound is what binds to the free-radicals.[26] The 2-propenesulfenic formed when garlic is cut or crushed has a half-life of less than one second.[27]

Garlic sprouts would be good.

www.thesproutarian.com

"to release the allicin, you have to crush it and wait 10 mins."

I use 4-5 cloves with the skin left on nearly every day in a homemade salad dressing. It definitely takes me longer than 10 minutes to eat my salads so I'm good there. Where did you read about having to wait 10 minutes?

The Sproutarian Man Wrote:
-------------------------------------------------------
> Garlic sprouts would be good.


I wish there was more science on garlic sprouts so there was more information regarding its phytochemical content and overall medicinal potency. I have garlic sprouting seeds and grew them once for juicing. I juiced them all at once. Mistake. It was so strong I literally had to take the tiniest baby sips, and it burned going down. It was like 8 ounces of pure garlic sprout juice lol.

[www.whfoods.com]

Quote

Why you should let Garlic sit for 5-10 minutes

To get the most health benefits from garlic, let it sit for a minimum of 5 minutes, optimally 10 minutes, after cutting and before eating or cooking. Waiting 5-10 minutes allows the health-promoting alliicin to form. If you do not let it sit, alliicin is never formed, so it is worth the wait.

Edited 1 time(s). Last edit at 02/26/2015 12:03AM by Panchito.

jtprindl Wrote:
-------------------------------------------------------
> The Sproutarian Man Wrote:
> --------------------------------------------------
> -----
> > Garlic sprouts would be good.
>
>
> I wish there was more science on garlic sprouts so
> there was more information regarding its
> phytochemical content and overall medicinal
> potency. I have garlic sprouting seeds and grew
> them once for juicing. I juiced them all at once.
> Mistake. It was so strong I literally had to take
> the tiniest baby sips, and it burned going down.
> It was like 8 ounces of pure garlic sprout juice
> lol.


Yes, that is too much garlic sprout juice. Onion sprouts are potent also. Brian Clement says that garlic and onion sprouts are the most potent anti tumor foods they have tested and that tumours melt away when you consume those foods. Those foods would be very high in phytochemicals and other good stuff.

Drinking 8 oz of radish sprout juice burns you too.

www.thesproutarian.com



Edited 1 time(s). Last edit at 02/26/2015 12:06AM by The Sproutarian Man.

The Sproutarian Man Wrote:
-------------------------------------------------------
> jtprindl Wrote:
> --------------------------------------------------
> -----
> > The Sproutarian Man Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > Garlic sprouts would be good.
> >
> >
> > I wish there was more science on garlic sprouts
> so
> > there was more information regarding its
> > phytochemical content and overall medicinal
> > potency. I have garlic sprouting seeds and grew
> > them once for juicing. I juiced them all at
> once.
> > Mistake. It was so strong I literally had to
> take
> > the tiniest baby sips, and it burned going
> down.
> > It was like 8 ounces of pure garlic sprout
> juice
> > lol.
>
>
> Yes, that is too much garlic sprout juice. Onion
> sprouts are potent also. Brian Clement says that
> garlic and onion sprouts are the most potent anti
> tumor foods they have tested and that tumours melt
> away when you consume those foods. Those foods
> would be very high in phytochemicals and other
> good stuff.
>
> Drinking 8 oz of radish sprout juice burns you
> too.


Next time I try it I'll have to dilute it with sunflower green juice. Out of all sprout juices I've had, sunflower greens taste the most mild. Almost like water with a very subtle taste.

Yes, garlic is also a very potent cancer fighter.

[www.naturalnews.com]

you know that too much garlic is toxic, right? From the quote I posted earlier:

Quote

Other animal studies have shown a strong oxidative effect in the gut that can damage intestinal cells, though many of these results were obtained by excessive amounts of allicin, which has been clearly shown to have some toxicity at high amounts, or by physically injecting the lumen itself with allicin, which may not be indicative of what would happen via oral ingestion of allicin or garlic supplements.[23][24]

"you know that too much garlic is toxic, right? From the quote I posted earlier:"

Too much of anything is toxic.

I also don't inject allicin into my body

jtprindl Wrote:
-------------------------------------------------------
> "you know that too much garlic is toxic, right?
> From the quote I posted earlier:"
>
> Too much of anything is toxic.

I was just saying because this is what you wrote:

Quote

jtprindl Wrote:

I have garlic sprouting seeds and grew them once for juicing. I juiced them all at once. Mistake. It was so strong I literally had to take the tiniest baby sips, and it burned going down. It was like 8 ounces of pure garlic sprout juice lol.

jtprindl Wrote:
-------------------------------------------------------
> "you know that too much garlic is toxic, right?
> From the quote I posted earlier:"
>
> Too much of anything is toxic.
>
> I also don't inject allicin into my body


Yes, l have a book on garlic, and raw garlic is not so good because it oxidises the blood apparently. Best to do garlic in the optimal fashion and use sprouted garlic to avoid the problems asociated with it. I would never eat raw garlic under any circumstances, only garlic sprouts. + no bad breath.

Conventional raw garlic upsets the system in my previous experience, so avoid it! Ann Wigmore always spoke against it too.

www.thesproutarian.com



Edited 1 time(s). Last edit at 02/26/2015 12:26AM by The Sproutarian Man.

"I was just saying because this is what you wrote:"

I was probably lucky to get 2 ounces down before having to discard the rest. Only did it once though.

jtprindl Wrote:
-------------------------------------------------------
> "I was just saying because this is what you
> wrote:"
>
> I was probably lucky to get 2 ounces down before
> having to discard the rest. Only did it once
> though.


Not surpised. I have to laugh about it.

www.thesproutarian.com

"Conventional raw garlic upsets the system in my previous experience, so avoid it!"

Conventional as is non-organic? I haven't had any problems with raw organic garlic though, except of course garlic breath lol. It appears to be a longevity food.

The Sproutarian Man Wrote:
-------------------------------------------------------
> I would never eat raw
> garlic under any circumstances, only garlic
> sprouts. + no bad breath.
>
> Conventional raw garlic upsets the system in my
> previous experience, so avoid it! Ann Wigmore
> always spoke against it too.

there are two enzymes that need to be mixed together (crushed) before allicin is formed. Then, there is a 'setting' window of 5 min to 60 mins (waiting time). Not sure how anybody would achive that with sprouts.

I like it. Doug says if you cant make a meal out of it you should not be eating it, but so what he isnt god, yes I can. I can put a little in my recipes!

dr jtprindl,

I have a better idea.

Avoid those things that cause cardiovascular disease and those things that create high amounts of AGE's

what do i do when the end of my digestive system burns from garlic?

and what do i do about all the cells in my body that allicin damages?

this is normal clearance of AGEs:

AGE peptides are endocytosed by the epithelial cells of the proximal tubule and then degraded by the endolysosomal system to produce AGE amino acids. It is thought that these acids are then returned to the kidney's inside space, or lumen, for excretion

Can garlic be worn as a perfume,

Well Bernando as well as many other centenarians is well over 100 and claims garlic to be one of his top 5 foods so...

Garlic greens are divine...

[www.nunativs.com]

"what do i do when the end of my digestive system burns from garlic?"

Maybe you have some type of digestive problem, this has never happened to me.

"and what do i do about all the cells in my body that allicin damages?"

Which one's? The cancer cells? What evidence do you have that allicin damages healthy cells?

jtprindl Wrote:
-------------------------------------------------------
> "Conventional raw garlic upsets the system in my
> previous experience, so avoid it!"
>
> Conventional as is non-organic? I haven't had any
> problems with raw organic garlic though, except of
> course garlic breath lol. It appears to be a
> longevity food.

non sprouted

jtprindl Wrote:
-------------------------------------------------------
> "what do i do when the end of my digestive system
> burns from garlic?"
>
> Maybe you have some type of digestive problem,
> this has never happened to me.
>


weird. could be an undamaged , properly sensitive digestive system too.
that could be another possibility.

> "and what do i do about all the cells in my body
> that allicin damages?"
>
> Which one's? The cancer cells? What evidence do
> you have that allicin damages healthy cells?

what do you think, the body just sits around defenseless waiting for garlic?


what evidence could i possibly provide to someone who already has his mind made up?


"Further, being a strong oxidizing agent allicin may damage sensitive cells which line the intestinal tract as it has been shown to damage the cells lining the stomach."


i guess those cells lining the stomach must be all cancerous.

Interesting. I have read some stuff about garlic
being toxic to humans in the past.

Some stuff suggests that it is an antibiotic.
I have used it in the past on SAD diet and it
did cure things such as strep throat pretty quick.
That is my personal experience.

""Further, being a strong oxidizing agent allicin may damage sensitive cells which line the intestinal tract as it has been shown to damage the cells lining the stomach.""

It doesn't mention the exact dose. You can do too much of anything, but it hasn't shown that garlic in moderate doses is unhealthy or damages cells.

"weird. could be an undamaged , properly sensitive digestive system too.
that could be another possibility."

My digestion is great and according to colon hydrotherapy I'm quite clean.



Edited 1 time(s). Last edit at 02/26/2015 05:07AM by jtprindl.

All l know is that raw garlic and onion has really negative effects on my body (makes me feel toxic and unwell), and l, like Ann Wigmore thinks garlic has no place in a quality raw vegan diet. No body needs such smelly foods in their body. There are plenty of other good foods, and better to do onion and garlic sprouts imo.

www.thesproutarian.com

jtprindl Wrote:
-------------------------------------------------------
> Garlic and cardiovascular disease
>
> [www.ncbi.nlm.nih.gov] -
> "Most recent data published after year 2000
> convincingly point out that garlic and its various
> forms reduce cardiovascular risk, including
> abnormal plasma lipids, oxidized low density
> lipoproteins (LDL), abnormal platelet aggregation
> and a high blood pressure. Stimulation of nitric
> oxide generation in endothelial cells seems to be
> the critical preventive mechanism. Garlic may
> promote an anti-inflammatory environment by
> cytokine modulation in human blood.
> Cardioprotective effects of dietary garlic are
> mediated in large part via the generation of
> hydrogen sulfide (H2S). Garlic-derived organic
> polysulfides are converted by erythrocytes into
> hydrogen sulfide which relaxes vascular smooth
> muscle, induces vasodilation of blood vessels, and
> significantly reduces blood pressure. There are
> data on potential ability of garlic to inhibit the
> rate of progression of coronary calcification.
> Garlic as a dietary component appears to hold
> promise to reduce the risk of cardiovascular
> disease."
>
> [www.hindawi.com]
> [www.academicjournals.org]
> cle-abstract/F49ACB050204
> [www.ncbi.nlm.nih.gov]
> /
> [www.ncbi.nlm.nih.gov]
>
> Advanced Glycation End Products
>
> [www.ncbi.nlm.nih.gov] -
> "Both aged garlic extract and S-allyl cysteine
> inhibited formation of glucose and methylglyoxal
> derived advanced glycation endproducts and showed
> potent Amadorin activity when compared to
> pyridoxamine. S-allyl cysteine inhibited formation
> of carboxymethyllysine (CML), a non-crosslinked
> advanced glycation endproduct derived from
> oxidative processes."
>
> [www.ncbi.nlm.nih.gov]
> 7/ - "Reduces the levels of advanced glycation end
> products (carboxymethyllysine, pentosidine..."
>
> Other
>
> [www.ncbi.nlm.nih.gov] - "A
> significant improvement in memory function was
> exhibited by garlic-treated rats in the passive
> avoidance test. Increased brain 5-HT levels were
> associated with improved cognitive performance.
> The present results, therefore, demonstrate that
> the memory-enhancing effect of garlic may be
> associated with increased brain 5-HT metabolism in
> rats. The results further support the use of
> garlic as a food supplement for the enhancement of
> memory."
>
> [jn.nutrition.org] -
> "Consumption of AGE has been shown to reduce
> homocysteine levels. In a preclinical study,
> levels of homocysteine in a 4-wk folate-deficient
> diet containing AGE were compared with a
> folate-fortified diet containing AGE. Plasma
> homocysteine was 30% lower in the folate-deficient
> animals that received AGE, but not in those with
> adequate folate. The results suggest that AGE may
> serve as an added treatment in hyperhomocyteinemia
> (26). A clinical study, showing that AGE inhibits
> the progression of coronary artery calcification,
> also showed a trend in lowering homocysteine
> levels (25)."
>
> "Preclinical studies in models that are
> genetically prone to early aging show that AGE has
> additional anti-aging effects (36,37). Treatment
> with AGE or SAC prevented the degeneration of the
> brain's frontal lobe, improved learning and memory
> retention, and extended life span. Isolated
> neurons from the hippocampus area, grown in the
> presence of AGE or SAC, showed an unusual ability
> to grow and branch, which may be linked to the
> findings that AGE increases learning and cognition
> (37)."
>
>
> Also a very powerful immune-system booster.

I agree. Garlic is a wonderful food.

I was thinking that the heart palpitations I started getting while I was on a garlic and onion free high carb raw diet (and which went away when I switched to a low carb high fat diet) had other reasons for never again happening. I can now see, from your first linked study, that the garlic may have played a role in my heart once again regaining a healthy rhythm.

jtprindl Wrote:
-------------------------------------------------------
> ""Further, being a strong oxidizing agent allicin
> may damage sensitive cells which line the
> intestinal tract as it has been shown to damage
> the cells lining the stomach.""
>
> It doesn't mention the exact dose. You can do too
> much of anything, but it hasn't shown that garlic
> in moderate doses is unhealthy or damages cells.
>

you asked if it damages healthy cells. it does. then you change your story and add in the word moderate. you don't need a huge dose for damage. nevertheless people want to eat garlic for various reasons - they think it heals something, or they wish to spice up their food. (of course a real food requires no spicing up)

people can do whatever - i am not criticizing, insulting or banning anything.
go for it! doesn't matter to me. i've had things like vinegar on occasion. but i don't make up medicinal justifications for it.

I don't need to worry about doses in any of my foods.

if that's something you want to do, cool.

acetone is produced and released in the breath of garlic eaters.
this is indicative of cytotoxicity.
if you think that's a good thing, and it's targeting cancer cells, then cool.

>
> My digestion is great and according to colon
> hydrotherapy I'm quite clean.

has nothing to do with being clean or having good digestion.
constantly eating things over time that desensitize one's digestive system is what i was talking about.

it quite clearly burned the end of my digestive system on its way out .

as you can see, TSM and i agree, which means that all the planets are aligned.

enjoy your garlic. nothing wrong with that. it's the general prescription the i was countering, the disregard of normal bodily processes and implication of the necessity of garlic.

botulism
"This is probably the most serious risk associated with garlic. Its sulphurous nature makes it a prime breeding ground for botulism (clostridium botulinum). Botulism is a nasty toxin that can result in major stomach illness sometimes leading to death.
The worst danger from botulism comes if raw garlic is stored in oil at room temperature - or even for too long in the refrigerator. Never store raw garlic in oil at room temperature."

yes i know you have that this stuff covered. no worries.

Allicin - the chemical resulting from raw, crushed garlic - is extremely powerful. If someone has sensitive skin or is exposed too much garlic it can lead to skin reddening, irritation and soreness, possibly even burns.
Digestive Irritation

Because allicin is so strong, there is some suggestion that too much raw garlic could irritate or even damage the digestive tract. As always, use common sense, don't overdo it and if in doubt consult your doctor.

Garlic is LIKELY SAFE for most people when taken by mouth. Garlic can cause bad breath, a burning sensation in the mouth or stomach, heartburn, gas, nausea, vomiting, body odor, and diarrhea. These side effects are often worse with raw garlic. Garlic may also increase the risk of bleeding. There have been reports of bleeding after surgery in people who have taken garlic. Asthma has been reported in people working with garlic, and other allergic reactions are possible.

Fish oil can slow blood clotting. Garlic can also slow clotting. Taken together, garlic and fish oil may increase the risk of bleeding in some people.

Using garlic with other herbs that can slow blood clotting might increase the risk of bleeding in some people. These other herbs include angelica, clove, danshen, ginger, ginkgo, red clover, turmeric, vitamin E, willow, and others.

"botulism
"This is probably the most serious risk associated with garlic. Its sulphurous nature makes it a prime breeding ground for botulism (clostridium botulinum). Botulism is a nasty toxin that can result in major stomach illness sometimes leading to death.
The worst danger from botulism comes if raw garlic is stored in oil at room temperature - or even for too long in the refrigerator. Never store raw garlic in oil at room temperature."

Good Lord. There are many many things that can grow botulism when left in oil by ignorants. Don't put dense foods in oils is the only lesson here.

The rest of fresh's posted garlic stuff is even more of a transparent stretch which only show that raw foods in general have properties that are worth knowing about.

But this takes the cake for remedial level food studies...


"Because allicin is so strong, there is some suggestion that too much raw garlic could irritate or even damage the digestive tract. As always, use common sense, don't overdo it and if in doubt consult your doctor."

SueZ Wrote:
-------------------------------------------------------
> "botulism
> "This is probably the most serious risk
> associated with garlic. Its sulphurous nature
> makes it a prime breeding ground for botulism
> (clostridium botulinum). Botulism is a nasty toxin
> that can result in major stomach illness sometimes
> leading to death.
> The worst danger from botulism comes if raw
> garlic is stored in oil at room temperature - or
> even for too long in the refrigerator. Never store
> raw garlic in oil at room temperature."
>
> Good Lord. There are many many things that can
> grow botulism when left in oil by ignorants. Don't
> put dense foods in oils is the only lesson here.
>
>

I was speaking to the ignorant. in case there were any reading this board.

at least there was a lesson there. thanks for clearing that up. maybe someone didn't know that.

> The rest of fresh's posted garlic stuff is even
> more of a transparent stretch which only show that
> raw foods in general have properties that are
> worth knowing about.
>
> But this takes the cake for remedial level food
> studies...
>
>
> "Because allicin is so strong, there is some
> suggestion that too much raw garlic could irritate
> or even damage the digestive tract. As always, use
> common sense, don't overdo it and if in doubt
> consult your doctor."

yes, that was amusing. consult your doctor on garlic use. hilarious.

i have consulted my doctor on banana use due to the excess potassium.
she said to restrict the lunchtime dose to 2 bananas a day. followed up by one garlic clove.
i await further studies to determine what to eat for dinner.