Atherosclerosis Warts (topical application) BPH (Kastamonu Garlic) Breast-feeding support Colon cancer (reduces risk of stomach, esophageal, and colon cancers) Common cold High blood pressure High cholesterol High triglycerides Intermittent claudication Athlete’s foot Chronic candidiasis Ear infections (recurrent) HIV support Infection Parasites Peptic ulcer Sickle cell anemia
Many people enjoy eating garlic. However, some people who are sensitive to it may experience heartburn and flatulence. Because of garlic’s anti-clotting properties, people taking anticoagulant drugs should check with their doctor before taking garlic. Those scheduled for surgery should inform their surgeon if they are taking garlic supplements. Garlic appears to be safe during pregnancy and breast-feeding. In fact, two studies have shown that babies like breast milk better from mothers who eat garlic. Certain medicines may interact with garlic. Refer to drug interactions for a list of those medicines.
People who wish to consume garlic and have no aversion to its odor can chew from one to two whole cloves of raw garlic daily. For those who prefer it with less odor, enteric-coated tablets or capsules with approximately 1.3% allin are available. Clinical trials have used 600–900 mg (delivering approximately 5,000–6,000 mcg of allicin potential) per day in two or three divided amounts. Aged-garlic extracts have been studied in amounts ranging from 2.4–7.2 grams per day.