New study shows aged garlic extract can reduce dangerous plaque buildup in arteries

The supplement Aged Garlic Extract can reverse the buildup of deadly plaque in arteries and help prevent the progression of heart disease, according to a new study scheduled for publication in the Journal of Nutrition.

The research, conducted at LA BioMed, found a reduction in the amount of low-attenuation plaque, or "soft plaque," in the arteries of patients with metabolic syndrome who took Aged Garlic Extract. Metabolic syndrome is characterized by obesity, hypertension and other cardiac risk factors.

"This study is another demonstration of the benefits of this supplement in reducing the accumulation of soft plaque and preventing the formation of new plaque in the arteries, which can cause heart disease," said Matthew J. Budoff, MD, an LA BioMed lead researcher. "We have completed four randomized studies, and they have led us to conclude that Aged Garlic Extract can help slow the progression of atherosclerosis and reverse the early stages of heart disease."

The study involved 55 patients, aged 40 to 75 years, who had been diagnosed with metabolic syndrome. All the participants underwent screening at the beginning of the study to measure the total coronary plaque volume as well as dense calcium, non-calcified plaque and low-attenuation plaque. The screening was conducted using Cardiac Computed Tomography Angiography (CCTA), a noninvasive imaging technology that accurately measures calcium deposits and plaque buildup in the arteries.

Following evaluation, the participants were given either a placebo or a dose of 2,400 milligrams of Aged Garlic Extract every day. A follow-up screening conducted a year after the initial screening found those who had taken Aged Garlic Extract had slowed total plaque accumulation by 80%, reduced soft plaque and demonstrated regression (less plaque on follow-up) for low-attenuation plaque.

http://medicalxpress.com/news/2016-01-aged-garlic-dangerous-plaque-buildup.html

I'm seeing the cardiovascular surgeon again next week, I'll ask if they have heard of this, or anything else other than statins, which may improve plaque (OK statins don't really improve it, they calcify it).

I wonder if my garlic is suitably aged by being fried in olive oil, butter or coconut oil?

When I get around to it I may try vitamin K2 to supplement my D3, and possibly replace my fish oil with krill oil.

The main reason I ended up with PAD is obviously the fifty years I went undiagnosed and most of which I spent dutifully eating HCLF. Smoking didn't help and the icing on the cake came from going hyperthyroid and putting my BP through the roof.

These guys are pretty clueful unlike all too many GPs and nurses. They advised me to walk THROUGH the pain which would force my circulation to be rerouted - so far I've gone from being reduced to hobbling to being able to walk five miles or so, albeit not as fast as I used to, so that seems to be working, and they aren't so anti-lowcarbing as many, they are more interested in outcomes than Rules. I've found this in the past, when you get referred to Real Doctors like hospital consultants they Know Stuff which completely passes GPs by.

Many claim the benefit of garlic is the allicin that is lost soon after you crushed it. That has the odor that some people dislike and cause in some stomach problems. What they used is garlic in capsules that is deodorized or what is also called aged garlic which will seem to indicated that is something else in the garlic that has the benefit.

Garlic Related ...

Garlic and it's Health Benefits

An introduction to garlic...

Highly valued throughout the ages as a culinary spice, garlic is one of the oldest cultivated plants in the world. It is a hardy perennial belonging to the liliaceae family. Other members of this family include leeks, chives, spring onions and shallots, all distinguished by their pungent aroma and flavour.

Its usage predates written history; Sanskrit records document the use of garlic remedies approximately 5000 years ago. Legend suggests that Egyptian pharaohs prized garlic very highly and slaves building the pyramids were given a daily ration to keep them fit and strong. Throughout history, garlic has been regarded as a well-trusted remedy: during epidemics such as cholera and tuberculosis and in World War 1 where it was used as an antiseptic applied to wounds to cleanse and heal and to treat dysentery caused by the poor sanitary conditions in the trenches.

...The legend of the vampire

Throughout time, superstition has credited garlic with the ability to avert disease and evil spirits. Stories, verse and folklore claim garlic has the ability to ward off vampires. If worn around the neck or placed at the window, the plant's pungent flowers are believed to provide protection and keep vampires from entering.

Nutritional highlights:

The garlic bulb is the most commonly used portion of the plant, composed of 8-20 individual, teardrop shaped cloves enclosed in a white parchment-like skin. It is an excellent source of vitamin B6 (pyridoxine). It is also a very good source of manganese, selenium and vitamin C. In addition, garlic is a good source of other minerals, including phosphorous, calcium, potassium, iron and copper.

Many of the perceived therapeutic effects of garlic are thought to be due to its active ingredient allicin. This sulphur-containing compound gives garlic its distinctive pungent smell and taste. Luckily for us foodies, the action of chopping or crushing garlic supposedly stimulates the production of allicin, however it is thought that cooking garlic inhibits the formation of some of the perceived medicinal properties.

Tip...

...If you love eating raw garlic but hate the lingering aftertaste, try chewing parsley as it works very well as a breath freshener.

Research:

Modern research has focused on garlic's potential to reduce the risk of heart disease, cholesterol levels and cancer. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and stick to artery walls, therefore acting as an anticoagulant and so reducing the risk of heart attacks. The sulphurous compounds have also been studied for their ability to inhibit cancerous cells and block tumours by slowing DNA replication. The ability of these compounds to depress tumour cell proliferation is still being studied extensively.

Garlic may also lower blood pressure slightly, mainly through its ability to widen blood vessels.

Garlic has a long history of use as an infection fighter - against viruses, bacteria and fungi. It has been referred to as 'Russian penicillin' to denote its antibacterial properties. Some skin conditions such as warts and insect bites may respond to garlic oil, or a crushed raw garlic clove.

How to select and store:

For the best flavour and maximum health benefits, buy fresh garlic. Do not buy garlic that is soft, shows evidence of decay or is beginning to sprout. Garlic in flake, powder or paste form is convenient, but it is not as good as fresh garlic. It is best stored at room temperature in an uncovered container in a cool, dark place away from exposure to heat and sunlight. Storing it in this manner will help prevent sprouting. Depending on its age and variety, a whole garlic bulb will keep fresh from 2 weeks to 2 months

Tip:

Once you break the head of garlic, it greatly reduces its shelf life to just a few days.

Safety:

Garlic poses little safety issues and allergies are rare. If you are using the herb for cholesterol, have your levels checked after three months. The recommended daily amount of garlic ranges from half - one full clove per day (around 3000-6000mcg of allicin). Please note that some people may experience indigestion, intestinal gas and diarrhoea when taking high doses of garlic.

This article was on the low carb diabetic blog October 2015

http://thelowcarbdiabetic.blogspot.co.uk/2015/10/garlic-and-its-health-benefits.html

All the best Jan

Jan1 wrote:Depending on its age and variety, a whole garlic bulb will keep fresh from 2 weeks to 2 months

Good grief, it's been eaten long before that!

Seriously though, thanks for the info