garlic, an herbal product taken from a perennial bulb grown throughout the world. ▪ INDICATIONS: It is used for vascular disease, elevated LDL, elevated triglycerides, low HDL, high blood pressure, poor circulation, risk of cancer, inflammatory disorders, childhood ear infection, and yeast infection. The allicin of fresh garlic may cause a small decrease in LDL cholesterol and slight decrease in blood pressure and may have some antibacterial properties, but garlic is not nearly as effective as prescribed drugs for these purposes. Its influence on cancer risk and efficacy for other uses has not been adequately documented. Allicin is very labile, and there is concern that many commercial products contain less than the advertised amount of allicin. ▪ CONTRAINDICATIONS: In normal amounts, garlic is likely safe during pregnancy and for children. Garlic should not be used in large amounts during pregnancy, because it may be fatal to the fetus or stimulate labor. Large amounts also should not be given to children directly or via breast milk because it may cause colic in infants or be fatal to children through uncharacterized mechanisms. It is contraindicated in those with known hypersensitivity, stomach inflammation, or gastritis. People who have had or are about to have surgery should also avoid it, since clotting time may be increased.
