Dr. Sebi introduced many to the perspective that garlic is a hybrid plant and is very acidic. In fact he advised against the use of garlic because of this.
Garlic, scientifically known as Allium sativum, is not a wild plant but a cultivated one. It is a member of the Allium genus, which also includes onions, leeks, and chives. Garlic is said to have a long history of cultivation, and it is believed to have originated in Central Asia. Over time, through selective breeding and cultivation, various cultivars and varieties of garlic have been developed to suit different culinary and agricultural needs. While wild varieties of Allium do exist, the garlic we commonly use in cooking is a domesticated variety that has been cultivated for over a long period of time.