ingredient information
Garlic Oil
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Garlic oil or the juice of garlic may have significant protective quality to cells which help to reduce fatty deposits. When taken, it brings down the levels of fat. Garlic and garlic oil also has an antibiotic property to it and can be used to cure many ailments. It can be used as an antibiotic, it also destroys bacterial infections, and has the power to reduce fat in your cells dramatically. For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds. Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft. Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking. Actions / Properties: Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue. Topcal Uses - antimicrobial, antifungal, expectorant