Garlic is extracted in ethyl alcohol. It is a most appealing herb, excellent tasting and oh so healthy and nutritious. It is high in sulfur compounds and forms allicin when crushed or ground. Allicin provides the pharmacologic chemistry and the appetizing aroma.
Garlic is antimicrobial and can be used to disinfect wounds. It is noted that it is not recommended for acute infections as it is, for perspective, two orders of magnitude less efficatious than penicillin.
Garlic may be, however, more effective than tetracycline on some harmful microbes. In any event, garlic’s antimicrobial properties are of limited shelf life.
Garlic inhibits cancer cell proliferation and dietary consumption is associated with decreased odds of many forms of cancer.
Garlic is a potent immune system stimulant. Garlic is also useful as an anthelmintic when used over a several week time period. While evidence is sparse some constituent sulfides provide immunity to carcinogen induced tumors.
Dosage is one cc per 100 pounds weight twice daily.
Garlic may cause isolated allergic reactions and may be adverse with patients simultaneously on anticoagulants.
We did not invent botanical medicines and we do not recommend that the use of botanical medicines should be undertaken on the strength of our restatement of historical usage and documented research.
We do restate well documented traditional efficacy and the results of ongoing research. Personal experience is included where deemed appropriate.
Regardless of the merits of any plant medicine, side effects do sometimes occur. These may be real or imagined. Always seek the counsel and advice of qualified medical professionals and use caution with any medication, plant derived or otherwise. We do not accept responsibility for the use or misuse of any product put forth or any information provided.
This research is being conducted by the Veterinary Research Council, Inc., of which, Dr. Fox is Treasurer.