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Garlic is one of those foods to which a very high number of cures are attributed. A quick search reveals citations that it can cure asthma, back pain, yeast infections and even prevent cancer. An analysis undertaken by the researchers at the Stanford Prevention Research Center at Stanford University found that the studies that showed allicin, the ingredient in garlic said to lower cholesterol levels, were all sponsored by the supplement companies that used it and that many of the studies used poor methodology. They did their own test of the stuff and found that, while allicin does lower cholesterol in cells in test tubes and in rats, it does nothing for humans. Stanford says that theirs was the first independent, long-term study to look at both raw garlic and garlic supplements in relation to cholesterol levels and they feel very confident about their results.
Participants and garlic fans alike have reported disappointment on learning that garlic-heavy diets aren't always a medical fix. Fortunately, the study didn't find that it has a negative effect on health, so they can still eat all the garlic they want. And, from the comments of the researchers, it is clear that many of them will because they simply don't believe the study results. One researcher said, "They were such zealots. They were going to keep taking it [in spite of the conclusions found]."
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3-01-2007 @4:33AM glenn said... On recently moving to Scotland I've discovered the joy of a range of products produced locally by "the really garlicky garlic company". They sell garlic (duh!), garlic butter, garlic cream cheese, and aioli. I would never have thought I'd have garlic cream cheese on biscuits, and it goes amazingly well on a toasted piece of sour-dough.
The itty bitty bags of garlic they sell taste like nothing I've bought in the shops or from a grocery. The cloves are usually slightly larger, the skin is quite pink and peels off in the hand easily, and it's much sweeter than usual. The owners inform me that it's a particularly rare and local strain which they've only just started to commercialise. I'd never have known there could be such a difference, and wouldn't be at all suprised if any of the reported benefits of garlic have been long mass-produced out of in favour of commercial interests.
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