Hi Rudolph,
There is lots of research, I'll suggest some places to look for good
research:
General web-searching will not get you good sources!
National Library of Medicine (in USA, which has a good search engine,
and collects research world-wide) has free abstracts of research on
line here:
http://www.ncbi.nlm.nih.gov/pubmed/
You can also always find it by googling PubMed
Also for toxicity issues the USA's National Animal Poison Control
Center in Atlanta Georgia, has an inexpensive booklet that describes
toxic plants and in what way they are toxic. (This is the center in
USA for toxic incidents in pets, they have veterinary toxicity
specialists that help vets ion general to handle toxic cases - and
they collect data on cases and publish the results as a list of
toxic, versus slightly toxic versus nontoxic plants.)
http://www.aspca.org/site/PageServer?pagename=pro_apcc
You can also consult the Merck Veterinary Manual which is free on line:
http://www.merckvetmanual.com/mvm/index.jsp
This too has a good search engine and if you put garlic in it or go
to the anemia area, you will find in the anemia section, a table of
toxic causes of anemia, including the Heinz body anemia caused by
garlic in dogs (and cats).
I suggest you collect together in a file or notebook, some places to
do valid searches for good (not just opinion) information, such as
these. General searches of the internet will give you any number of
invalid opinions instead:-)
You are also invited to join my vethom-friends list at Yahoogroups
which is a group for people studying to be veterinary homeopaths, and
where tutors like myself and others, are present to help students
learn. The archives contain lots of good information there, readily
searchable, and the garlic question for example is addressed (along
with alfalfa etc) in post number 1083 there.
One paragraph of it, as a taste, reads, pertaining to cats and dogs
(but not people):
"An alkaloid, N-propyl disulphide, present in both cultivated and wild
onions, chives, and garlic, affects the enzyme, glucose-6-phosphate
dehydrogenase, in red blood cells that interferes with the hexose
monophosphate pathway. Oxidation of hemoglobin results because there is
either insufficient phosphate dehydrogenase or glutathione to protect
the red blood cells from oxidative injury. The resulting formation of
Heinz bodies within erythrocytes is characteristic of onion poisoning.
(...)"
Marielle Gomez-Kaifer, PhD, Department of Chemistry, University of Miami
Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."