Garlic is undoubtedly one of the most powerful natural antibiotics and has been shown to be particularly effective in fighting 14 different infections.

Most of its medicinal properties are due to the presence of a sulfur compound called allicin, which also has a pungent odor. It effectively protects against pathogenic bacteria, viruses, parasites, antibiotic-resistant MRSA and yeast infections. After ingestion, allicin converts to sulfenic acid, the fastest free radical scavenger. The best way to get the health benefits of this vegetable is to eat it raw, press or crush the garlic clove, wait 5 minutes for the allicin to become active, and then eat it.

Garlic, also called Allium sativum, belongs to the lily family and is a popular spice in many cuisines around the world. Originally from Central Asia, it is characterized by its content of organosulfur compounds, antioxidants and its main active ingredient, allicin. This composition offers many benefits and makes it a staple ingredient of natural remedies.


Garlic is a source of potassium, calcium, magnesium, phosphorus, vitamin C and B9 and is said to have a heart-protective effect as well as anti-inflammatory, antimicrobial, antifungal, antiseptic and anti-inflammatory properties. In addition, it would thin the blood, fight certain cancers and reduce diabetes. In the cosmetic field, it is considered to have benefits in the care of hair and nails, as well as in the fight against acne and warts. Likewise, it would be effective in preventing and treating certain infections by fighting the pathogens involved. Among the latter we find:

  • Helicobacter Pylori (H.Pylori), a bacterium that causes digestive problems,
  • Candida, a yeast fungus responsible for fungal infections and skin diseases
  • Staphylococcus, bacteria found in food poisoning and gastroenteritis,
  • Escherichia coli (E.coli), an intestinal bacterium
  • Herpes, caused by infections of the skin and mucous membranes
  • Influenza A and B, responsible for influenza
  • Oral streptococci, bacteria that cause tonsillitis and dental caries
  • Vibrio, responsible for cholera
  • Rhinovirus, responsible for viral infections of the respiratory tract,
  • Trichophytones, fungi involved in athlete’s foot pathology
  • Rotavirus, generally involved in gastroenteritis in infants
  • Scedosporium prolificans (S. prolificans), a fungus responsible for deep soft tissue infections, septic arthritis and pneumonia
  • Giardia, responsible for the parasitic disease giardiasis
  • Salmonella, a bacterium that causes food poisoning.

How to use garlic?

To benefit from the medicinal properties of garlic, garlic should be chopped and/or crushed to release its active ingredient allicin. Then you can consume it raw, mixing it regularly with oil or a little honey. You can also add garlic to your salads, rub it on your toast or add it to your meat, but only a few minutes before the end of cooking. Cooked garlic has a less attractive nutritional profile than raw garlic because the heat neutralizes the allicin and reduces the antioxidant content.


In excess, garlic can cause heartburn. In addition, topical application should be made only on the area to be treated, as garlic (especially raw) can be very irritating on healthy areas and cause burns and allergic reactions. Garlic is not recommended for people who are taking anticoagulant medications and/or have just undergone surgery. In addition, garlic-based remedies (oral or topical) are not recommended for children. Always consult your doctor before using any natural remedy.