Garlic (Allium sativum) vs Triphala (Terminalia chebula blend)

Garlic (Allium sativum)

Triphala (Terminalia chebula blend)

About

Garlic (Allium sativum) is a bulbous perennial in the onion family, recognized for its sharp flavor and characteristic odor. It is widely used in cooking, and crushed fresh garlic contains allicin. NCCIH says garlic supplements may lower cholesterol, blood pressure and blood sugar to a small extent, but very little research has tested claims that they boost immunity.

Triphala is not a single herb but a traditional Ayurvedic blend of three fruits: haritaki (Terminalia chebula), bibhitaki (Terminalia bellirica), and amalaki or Indian gooseberry (Emblica officinalis). Haritaki is described in Ayurveda as having five flavors (bitter, sour, astringent, salty, and sweet). Bibhitaki is described as pungent and warming. Amalaki is also described as having five flavors (sour, astringent, sweet, pungent, and bitter) and contains small amounts of anthraquinones.

Safety & precautions

Digestive Irritation: Can provoke gastric upset; take with meals if sensitive. Blood-Thinning: Consult a healthcare professional if you use blood-thinning medication or have a bleeding disorder. Emaciation/Weakness: Not advised for those who are severely debilitated. Children: Seek professional advice before giving medicinal amounts to children. Skin: NCCIH warns that fresh raw garlic used on the skin can cause severe irritation and chemical burns. Pregnancy: NCCIH says garlic taken by mouth in more than food amounts may not be safe during pregnancy or breastfeeding.

Medicines: MSK notes that triphala may increase side effects from drugs processed by the CYP3A4 and CYP2D6 enzymes, so ask a pharmacist before combining it with medicines.

Safety text above is printed in full and is never abbreviated. For each plant’s complete precautions, drug and food interactions and preparation notes, open its own page - both are free.