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With a long history of traditional use, Medicinal Spice Oils have proven themselves time and again as safe yet potent healers and preventers of disease. Modern science has verified these traditional uses. See articles and research below on the following:
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Garlic Research Smells Good HerbalGram. 1990;23:9 The traditional folk medicine values of garlic continue to be validated by modern medical science. First, there is garlic's ability to lower cholesterol. R.K. Miyahara has reported a study in India in which subjects consumed a fatty, high cholesterol meal which caused blood cholesterol levels to increase. But the levels returned to normal when subjects drank garlic juice with the meal. This effect was attributed to alliin, one of the "smelly" compounds in garlic. Another study confirms garlic's property of lowering blood pressure and inhibiting platelet aggregation. One of garlic's compounds is methyl allyl trisulfide, which has been shown to inhibit production of thromboxane, thus inhibiting platelet aggregation. One study by Harenberg et al. found that when patients with hyperlipoproteinemia ate garlic, blood levels of fibrinogen and cholesterol declined, as did blood pressure, while anticlotting factor levels increased (Atherosclerosis 74:247, 1988). Further, eating garlic may help prevent certain types of cancer. A study by You et al. surveyed people living in an area of China with a high incidence of gastric cancer. The researchers found that people who ate garlic, onions and other members of the allium family on a regular basis had a significantly lower incidence of this type of cancer (Journal of the National Cancer Institute, 81-162, 1989). Finally, an article in Drug Topics (133:35, p.3) notes that garlic can elicit allergic reactions. (from Medical Sciences Bulletin, Vol. 12,#2, Oct. 1989). |
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