how quick does garlic help lower blood pressure?

Answer 1

Some scientific research indicates that garlic can have some health benefits, such as diminishment of platelet aggregation[8]; a meta-analysis showing significant (12%) lipid lowering of cholesterol, triglycerides, and low-density lipoprotein (LDL)-cholesterol[9]; treatment of hyperlipidaemia[10]; the significant inhibition of atherosclerosis via the use of aged garlic extract Kyolic[11]; and the protective nature of chronic garlic intake on elastic properties of aorta in the elderly[12]. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels, and prevent some complications of diabetes mellitus. It may have some cancer-fighting properties because it is high in diallyl sulphide (DADs), believed to be an anticarcinogen.[13]

In modern naturopathy, garlic is used as a treatment for intestinal worms.

Garlic cloves continue to be used by aficionados as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush. They are claimed to be an effective long-term remedy for cardiovascular problems reducing excessive blood cholesterol levels, atherosclerosis, the risk of thrombosis, and hypertension but these claims are disputed, as there has been no clinical trial that has demonstrated any such benefits. Whole cloves used as suppositories are sometimes used as a home remedy for Candidiasis (yeast infections). Garlic is also alleged to help regulate blood sugar levels, and so can be helpful in late-onset diabetes, though people taking insulin should not consume medicinal amounts of garlic without consulting a physician. In such applications, garlic must be fresh and uncooked, or the allicin will be lost.

Dietary supplements in pill form, such as Garlique, claim to possess the medical benefits of garlic, without (in the words of the Garlique manufacturer) "the unsocial qualities associated with fresh garlic cloves".[14]

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History
From the earliest times garlic has been used as an article of diet. It is the most widely used component of the Lebanese cuisine. Many Lebanese salads contain a garlic sauce. It formed part of the food of the Israelites in Egypt (Numb. xi. 5) and of the labourers employed by Khufu in the construction of his pyramid. Garlic is still grown in Egypt, where, however, the Syrian is the kind most esteemed (see Rawlinson's Herodotus, 2.125).

It was largely consumed by the ancient Greek and Roman soldiers, sailors and rural classes (cf. Virg. Ed. ii. II), and, as Pliny tells us (N.H. xix. 32), by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all) (see F Adams's Paulus Aegineta, p. 99), and Alexander Neckam, a writer of the 12th century (see Wright's edition of his works, p. 473, 1863), recommends it as a palliative of the heat of the sun in field labor.

Pliny the Elder, in his Natural History, (N.H. xx. 23) gives an exceedingly long list of scenarios in which it was considered beneficial. Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen (Mat. Med. ii. p. 174, 1789), found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.

Garlic was rare in traditional English cuisine (though it is stated to have been grown in England before 1548), and a much more common ingredient in Mediterranean Europe. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have held both it and garlic in aversion as food.

To prevent the plant from running to leaf, Pliny (Nat. Hist. xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely means the development of small, less potent bulbs).

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Superstition and mythology
Garlic has been seen as a force for both good and evil. A Christian myth says that after Satan left the Garden of Eden, garlic arose in his left footprint, and onion in the right.[15] Even in Europe, though, many cultures have turned to garlic as a protective force or white magic, maybe because of its reputation as a powerful preventative medicine.[16] Central European folk beliefs considered garlic a powerful ward against devils, werewolves, and vampires.[16] To ward off vampires, garlic could be worn on one's person, hung in windows, or rubbed on chimneys and keyholes.[17]

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Classification
Classification of culinary garlic can be complex, with numerous cultivars being grown. The broadest division is into "hardneck" and "softneck" types; very broadly speaking, hardnecks have more intense flavours (which are more closely related to their wild ancestor) but lesser storage capabilities, while conversely softnecks are excellent "keepers" but often milder (those are broad-brush simplifications with numerous exceptions and half-exceptions). Within those two types, there are usually felt to be three subdivisions of hardnecks and two of softnecks.

The "wild garlic", "crow garlic" and "field garlic" of Britain are the species Allium ursinum, A. vineale and A. oleraceum, respectively. In North America, "wild garlic" or "crow garlic" is Allium vineale, and along with "wild onion" (also known as "meadow garlic" or "wild garlic") Allium canadensis, are common weeds in fields. Elephant garlic is a variant of the leek species, A. ampeloprasum, and is larger and milder than true garlic.[18]

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Preservation

Garlic dryingThe types differ not only in culinary qualities, but in storage potential. Under good storage conditions, which are not hard to achieve (room temperature and medium to low humidity), one can hope for these results:

Asiatic and Turban types: a few months
Rocambole and Purple Stripe types: 6 months
Porcelain and Artichoke types: 8 to 10 months
Silverskin (including Creole) types: up to a full year
Rocamboles, however, have a tendency to dehydrate in storage under dry conditions (less than about 50% humidity).

The bulbs are best preserved hung in a dry place. If of fair size, four to six of them weigh about 500 g (1 lb).

Answer 2

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Answer 3

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Answer 4

3 years ago, I was diagnosed - hypertension with a reading of 160/100. I used to feel dizzy a lot, my legs had awful cramps, and levels were very low in my potassium, causing my fingers and toes to always cramp together. One day I started to feel really faint while I was driving with my daughter in the back seat and I passed out, hitting 3 cars and ending up in a ditch. That moment,I knew I had to do something because my meds weren't working. I heard about this diet from a friend and thought I'd give it a shot. The results have been remarkable. In just 21 days, I honestly can't remember feeling this good, my blood pressure went from 175/110 to 125/70.

Answer 5

Some biased studies suggested garlic lowers blood pressure .Our observation disproved this.

Answer 6

Try coral calcium instead. Even my doctor agreed that it worked to lower mine. I believe it is the magnesium content of coral calcium that makes it so efficient for normalizing BP.

"...a clear understanding of the relationships between sodium, potassium, and magnesium would, in my opinion, eliminate the need for blood pressure medication for roughly half of those currently taking it." This statement was made by Julian Whitaker, M.D. (From the website below).

Answer 7

well you don't want to lower it too quickly. Those are the only ways of taking something, but change your diet and NO salt for 4 days. That includes already prepared foods as well like soups or frozen meals, etc.

Answer 8

If you're looking for a good homeopathic med to lower your bp, try hawthorn berry syrup. It's what I use, my bp didn't begin to come down until I tried it. It does take 6-8 weeks for the difference to show up. See the link below.

Answer 9

According to a study I read, anywhere from 4 weeks to 10 months, with the average being 12 weeks. This woul be with a dosage of 600-900 mg per day.

Answer 10

it will take a while. you have to build it up in your system.