Garlic and Its Important Role in Quick Weight Loss

In the Four Hour Body book chapter on the PAGG stack supplement, Tim Ferriss says he owes the tip off about garlic for quick weight loss to a helpful homeless guy, passing comments at a restaurant barbeque.  But garlic has been known for centuries around the world, not only as a delicious ingredient in many regional cuisines, but also as a powerful health-giving ingredient.

Considered a natural antibiotic, garlic has had a resurgence in medicine in the light of fears of infection strains that are resistant to pharmaceutical formulations. Indeed it has been recorded as a herbal remedy for infection in Europe dating back to plagues in medieval times!  Often these plagues ravished the UK and northern Europe, sparing those further south who included garlic regularly in their diet.

It is also documented antioxidant, helping to lower levels of the dangerous low-density cholesterol, as well as accelerating the metabolism to act more broadly on weight control concerns – hence the inclusion of garlic in the PAGG stack supplement.  Parts of the world where use of garlic is a regular part of the traditional cuisine, such as in the Mediterranean basin, statistics often correlate with lower incidence of cardiovascular disease and atherosclerosis – the Mediterranean diet is often touted as being great for heart health as well as weight control, for this very reason.

Despite the extensive and compelling anecdotal evidence, scientific trials on garlic often produce contradictory and inconclusive results.  Much remains unknown about the specific biological pathways involved, such as in the cholesterol-reduction effects.  One of the more powerful antioxidant factors in garlic is allicin, but this volatile ingredient is released when the clove is macerated or crushed, yet destroyed completely by cooking or ageing – and few delicious traditional Mediterranean recipes employ large quantities of raw garlic, in fact raw garlic can be hard on the digestion (just as with other raw alliums like onions), and needs to be used in small quantities only.

If there was likely to be any pharmaceutical profit in it of course the scientists could doubtless isolate the various compounds that react and interact in garlic as it behaves in the human body, but as an easily grown natural ingredient that would be unlikely to offer much return on investment, compared to synthetic statins and other products.  But the evidence remains, including Tim Ferriss’ ten years of testing as documented in the Four Hour Body, during the development of the PAGG stack (where aged garlic extract is combined with policosanol, alpha-lipoic acid and green tea flavanols to create a powerful fat-burning supplement).  Aged garlic extract was found by Ferriss to be the most potent and effective way of taking the large quantities needed for best effect, without having to consume it by the bucketload at every meal, or risk the equally-traditional ‘garlic breath’ that fresh extract can produce.  So responsible PAGG stack manufacturers like Pareto Nutrition use exclusively aged garlic extract, in precisely Ferriss’ recommendations, in their world-class product.