As a master herbalist I have recommended garlic for almost all of my clients. It has many health benefits, including reduction of blood pressure. Aged garlic, which is a relatively new preparation method may be even better.
History of Garlic: There is a long history for the use of garlic. In fact, it was probably used in pre-history. It is mentioned in the Bible, Greek, Roman, Indian and Chinese history. Garlic has been found in the pyramids of Egypt and tombs in Greece.
About Garlic: Whether it’s aged or not, garlic can help lower blood pressure, may help decrease cholesterol, helps prevent infections and is sometimes useful for viruses. During many wars, including WWI and WWII, garlic was used in field hospitals to combat infections. Many doctors recommend that patients with high blood pressure take garlic as well as regular medications to combat the problem.
Aged Garlic: Specially grown garlic is placed in stainless steel tanks for 20 months, soaking in a chemical solution that extracts the beneficial chemical constituents. It also takes them from an oil format found in the bulb and makes it into a water format. This does two things. It’s able to stay stable for a longer period of time and it reduces both the smell and stomach problems.
What Can It Do? A study done by the European Journal of Clinical Nutrition finds that aged garlic can help bring uncontrolled high blood pressure under control. It is also recommended for high blood pressure patients who have the condition under control.
Dr. Bruce Hensel’s Report: This was an eye opener for me. The doctor followed a patient who actually had a decrease in plaque in his arteries from taking aged garlic. The study followed 72 patients, and no one knew who was taking the garlic and who was taking a placebo. The study found that the aged garlic made a difference.
There is always a down side to medicine and herbal remedies. Garlic is still a blood thinner. Those on blood thinners should speak with their doctors before starting garlic supplements whether they are aged or not. Aged garlic may not be able to kill all the same bacteria and food borne illnesses that raw garlic can. It is doubtful it will help in cases of e. coli. It can also interact with many different medications. Talk to your pharmacist to make sure that the product you choose will not interfere with your medications.