The history of medicine is full of stories about the effectiveness of garlic as a healing agent. Many ancient civilizations throughout the world used it as medicine, including Babylon, Egypt, Greece, and Medieval times. It was even used in the early 20th century by some doctors to treat asthma, treat digestive issues, and as a diuretic. It has also been proven to reduce inflammation, treats asthma and coughs, prevent edema and elevated cholesterol levels in the blood and even prevent cancer.

Garlic is a historical health marvel that's currently experiencing a modern resurgence. The reason for this is because of how much its sulfur-based compounds have been researched. These compounds combat viral and bacterial infections, cholesterol, blood clots, and more by interfering with other bad compounds. Over 200 different compounds in garlic have been identified.

Garlic has been used by doctors in England since 1812. In Jonathan Stoke's A Botanical Materia Medica, published in 1812, comments on garlic come from over forty medical books from the time. One of the earliest works on herbs focused on garlic was William Turner's New Herbal, which was published in 1562. These references can be found throughout history. The endurance of garlic as a medical treatment and historical record cements its place in the world. There would’ve been no need for this had its effectiveness waned.

Many people began searching for chemical compounds in plant medicines around the time of the Industrial Revolution. They found morphine in the opium poppy, quinine from cinchona bark, and aspirin from the willow tree. People also started working on creating garlic at this time. Garlic bulbs contain a compound called allicin that scientists wanted to understand why it works. They also wanted to learn why garlic has its pungent odor when being crushed or cut.

When raw garlic is hurt or crushed, its alliinase enzyme separates into two compartments. It then combines with alliin, a compound found in raw garlic, to produce the health-enhancing substance allicin. Allicin has the ability to combine with ajoene to break it down into smaller parts. Many of the oils found in raw garlic have other benefits associated with them than just allicin. A garlic bulb consists mainly of carbohydrates, protein, and vitamin C. However, it also contains A, and B vitamins 1 and 2, fiber, zinc, calcium, manganese, germanium, selenium, copper, adenosine, and water. Less than 1% to 36% of a garlic bulb's weight are these other compounds.

Allicin is a rarely-present plant component. B1 is a vital nutrient that's bound to allicin, but it's extremely rare in the plant kingdom. Japan uses allithiamine as a nutritional supplement thanks to its ease of absorption. Garlic contains more nucleic acid than any other plant food. The Germanium and selenium minerals in garlic have been discussed in the literature as anticancer agents. At least 10 different sugars are present in the carbohydrate section of the plant. The Japanese consider scoring a basic health supplement and consider its breakdown products to be of no value. Both of these statements are inaccurate. Garlic loses all of its health-giving properties if not stored properly. This is because fresh garlic contains most nutrients while boiled garlic completely removes these benefits.

Eating raw garlic is the most beneficial. However, Some people can experience a temporary stomachache from consuming raw garlic while others can experience a rash from handling raw garlic. It's best to use the freshest garlic available, but keep in mind that stores don't typically keep their garlic fresh. Garlic is most effective when consumed in a supplement form.

Focus on finding a garlic product that's pesticide-free and natural; look for one that uses the cool-dry process to preserve as much of the active ingredients. The label should state how much dried and fresh garlic is in each capsule or tablet. Garlic should normally come in the form of pills or capsules when you purchase it. It's important to note that these garlic pills should have a pungent, recognizable smell. If they don't, you shouldn't consume them. In terms of usage, approximately 2 cloves are needed for prevention purposes. Alternatively, 3 cloves are recommended if you plan on using the herb for medicinal purposes like treating bacterial infections.