During World War ll, before penicillin became widely available, Russian medics applied raw garlic to the infected wounds of their soldiers. The English military began referring to garlic as “Russian penicillin.” As recently as 2009, the war department in Moldova, a small country in eastern Europe, issued a daily ration of one onion and several cloves of garlic to each member of its army to protect them from the flu.
All these uses and more are now backed by medical science. One milligram of allicin, the main active ingredient in garlic, is equivalent to 15 international units of penicillin. Each garlic clove has from 7 to 13 mg. of allicin, so 3 cloves contain the same antibacterial activity as a standard dose of penicillin.
In one important respect, garlic has the edge on penicillin. Common bacteria are 1,000 times more likely to become resistant to modern antibiotics than to garlic. Garlic appears to satisfy all of the criteria for antibacterial agents, and it is cheap and safe, with no toxic side effects.
Eating more garlic may be one of the best natural remedies against cancer. According to a Canadian study: “Garlic was by far the strongest inhibitor of tumor cell growth. Garlic blocked 100% of the growth of human cancers of the stomach, pancreas, breast, prostate, lungs, kidneys, and brain.
From Eating on the Wild Side by Jo Robinson