GARLIC
Allium sativum

WHAT IS GARLIC?

Garlic (scientific name: Allium sativum) is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.
Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.
Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Some products are made "odorless" by aging the garlic, but this process can also change the effects of garlic.

The antibacterial properties of garlic work right away. It has strong properties, which make it one of the effective herbs to cleanse the lungs. It helps relieve respiratory tract infections, congestion, and shortness of breath. Garlic can combat sickness, including the common cold and garlic supplements are known to boost the function of the immune system.
Compounds derived from Allium sativum (garlic) have the potential to decrease the expression of proinflammatory cytokines and to reverse the immunological abnormalities to more acceptable levels. Allium sativum is suggested as a beneficial preventive measure before being infected with SARS‐CoV‐2 virus.

Pregnancy and breast-feeding: Garlic is LIKELY SAFE to use during pregnancy when taken in the amounts normally found in food. Garlic is POSSIBLY UNSAFE when used in medicinal amounts during pregnancy and when breast-feeding. There is not enough reliable information about the safety of applying garlic to the skin if you are pregnant or breastfeeding. Stay on the safe side and avoid use.
Children: Garlic is POSSIBLY SAFE when taken by mouth and appropriately for a short-term in children. However, garlic is POSSIBLY UNSAFE when taken by mouth in large doses. There are no case reports available of significant adverse events or mortality in children associated with taking garlic by mouth. When applied to the skin, garlic might cause damage to the skin that is similar to a burn.
Bleeding disorder: Garlic, especially fresh garlic, might increase the risk of bleeding.
Stomach or digestion problems: Garlic can irritate the gastrointestinal (GI) tract. Use with caution if you have stomach or digestion problems.
Low blood pressure: Garlic can lower blood pressure. In theory, taking garlic might make blood pressure become too low in people with low blood pressure.
Surgery: Garlic might prolong bleeding and interfere with blood pressure. Stop taking garlic at least two weeks before a scheduled surgery.