The cold-fighting compound in garlic is thought to be allicin, which has demonstrated antibacterial and antifungal properties. Allicin is what gives garlic its distinctive hot flavor. To maximize the amount of allicin, fresh garlic should be chopped or crushed and it should be raw. It’s also available in pill form.
Garlic does have some possible side effects and safety concerns. Bad breath and body odor are perhaps the most common side effects, however, dizziness, sweating, headache, fever, chills and runny nose have also been reported. Large amounts may irritate the mouth or result in indigestion. Garlic supplements should avoided by people with bleeding disorders, two weeks before or after surgery, or by those taking "blood-thinning" medications such as warfarin (Coumadin) or supplements believed to affect blood clotting such as vitamin E, garlic or ginkgo.
`
Garlic may also lower blood glucose levels and increase the release of insulin, so it should be used with caution by people taking drugs that lower blood sugar. People with allergies to plants in the lily family (including onion, leeks and chives) should avoid garlic. Pregnant women should avoid garlic in supplement form because it may increase the risk of bleeding.
Written and Published by
