Why are normal black people in poor health

Not all garlic is created equal

What's behind the garlic product advertisement?

Garlic is offered both as a dietary supplement and as a traditional medicine "traditionally used to prevent general hardening of the arteries (general arteriosclerosis)". Unlike normal drugs, traditional drugs are not tested and approved for their effect, but are only registered for the area of ​​application (here: arteriosclerosis) on the basis of long-term use. However, these drugs and the medicinally active extracts used are precisely defined.

This is not the case with garlic supplements. They are also offered in the form of tablets, capsules or juice, mostly in combination with other ingredients, e.g. aronia, pressed citrus fruits, mistletoe, hawthorn or olives as well as vitamins (B1, C) and are apparently just as good as traditional medicines.

Especially on the Internet you will find advertising statements such as "Garlic has a positive effect on the cholesterol level and improves the flowability of the blood", "Garlic improves blood circulation", "Garlic contributes to the maintenance of a healthy heart and normal cholesterol levels as well as the normal function of the immune system" or "For the prevention of age-related vascular changes".

Basically, foods, and thus also food supplements, are not intended to treat, alleviate or cure diseases; Illness-related advertising claims are prohibited. Health claims for foods such as "contributes to normal cholesterol levels" normally have to be checked by a European authority (EFSA) and then approved by the EU.

For many plant preparations - including garlic - there is, however Claims that have not yet been approved or rejected. Nevertheless, statements made must be scientifically correct and verifiable - and refer to the specific product or the garlic preparation used. Otherwise it is misleading advertising.

To avoid this, some products also contain vitamin C or B1, for which there are already approved statements. For vitamin B1 this is, for example, "for normal heart function" or for vitamin C "normal function of the blood vessels", "protects the cells from oxidative stress" or "reduces signs of tiredness and exhaustion".

It is undisputed that garlic contains many health-promoting phytochemicals. However, it cannot be directly deduced from this that garlic also has these effects on human health in the form of powder or extracts, especially since the effects were mainly determined in cell cultures and animal experiments. The extent to which the studies can be transferred to humans and what quantities of which substances are necessary has not yet been adequately investigated. It is not clear whether and to what extent the effects of fresh garlic can be transferred to the different products. And even if a single effect were proven, that would not mean that it was sufficient to slow down the entire progression of the disease arteriosclerosis with its many influencing factors.

What should I look out for when using garlic supplements?

  • Particular attention must be paid to the interactions of garlic products with drugs. For example, garlic can increase the effectiveness of anticoagulant drugs and drugs that lower blood pressure, while blocking other drugs. With regard to blood clotting, the simultaneous consumption of products with high doses of vitamin E, ginkgo or fish oil can also be critical. Garlic products should be avoided, especially one week before and after tooth extractions or operations.
  • If you take medication regularly, you should therefore always discuss the use of garlic products (regardless of whether they are dietary supplements or traditional medicines) with your doctor.
  • Garlic can cause allergic reactions. Both allergic asthma and skin reactions after consuming garlic were observed. An allergy seems to be more prevalent in people who also suffer from a pollen allergy.
  • Since children are particularly sensitive to garlic ingredients, dietary supplements containing garlic are unsuitable for them.
  • Dietary supplements containing garlic rarely lead to gastrointestinal complaints such as vomiting, nausea, colic, diarrhea and flatulence. These mainly occur at high dosages. Do not take on an empty stomach to prevent belching.
  • The use of garlic products, like eating them fresh, causes the breath to smell of garlic. With regular consumption, the skin can also give off the typical smell. This may be uncomfortable for those affected, but it is harmless to health and a sign that the garlic product contains the main active ingredient allicin.

What are Garlic Products?

The characteristic phytochemicals in garlic are certain sulfur-containing compounds, so-called sulfides. This includes that Allicin - the main active ingredient in garlic - and its breakdown products. Allicin is also responsible for the typical smell of garlic. In garlic it occurs only in the form of the precursor substance alliin, which is contained in a concentration of up to 4 g / kg fresh weight. If the cells are damaged, e.g. B. by cutting or crushing the toes, the cell's own enzymes break down alliin into effective allicin. The allicin content in pharmaceuticals is used to determine the quality.

Black garlic is made by fermenting conventional, freshly harvested garlic. It ages under controlled conditions, e.g. in warm, humid air and at temperatures of around 60 degrees Celsius. Black garlic is sold in the form of black garlic cloves, dried and ground as a spice or, for example, in capsule form as a dietary supplement. Fermentation produces odorless products. Fermented garlic (black garlic), like ripened garlic, contains allyl cysteine ​​instead of allicin as the lead substance.

In contrast to pharmaceuticals, there are no lead substances or defined extracts for food supplements. Some products just contain garlic powder, others garlic extracts, some state the allicine content. Even in fresh garlic, the ingredients vary considerably, depending on the variety, origin and growing conditions. In addition, the processing method has an influence on the composition. While volatile substances can be lost in the production of dry powder, only the fat-soluble components are extracted with an oily extract. A minimum content of allicin, for example, is not required for dietary supplements. However, there are also no maximum levels. When choosing a product, for your personal safety, you should therefore make sure that Stay below the drug limit (12 mg alliin or 5 mg allicin per day).

In some cases, odor-free products are advertised. However, since allicin is primarily responsible for the smell of garlic, the main active ingredient of garlic is missing in actually odor-free products made from normal garlic. Products made from (fermented) "black" garlic are naturally odorless as they contain allyl cysteine ​​instead of alliin.

Presumably it is not the allicin alone that is responsible for the health-promoting effects of fresh garlic, but the interaction with the multitude of other plant and nutrients it contains.

There is nothing wrong with regularly eating fresh garlic in normal quantities (up to 5 grams per day) - as long as you or your fellow human beings have no problems with the smell and can tolerate the garlic well.

This content was created as part of the online offer www.klartext-nahrungsergänzung.de.