The health benefits of garlic include blood pressure control, strengthening immunity, lowering LDL cholesterol, preventing degenerative neurological disorders, detoxifying heavy metals, promoting bone tissue and optimizing microflora cultures. Other benefits include preventing blood clots, helping to treat yeast infections, reducing asthma attacks, supporting the health of the eyes, supporting the liver and heart, and helping to treat eczema.
Garlic, one of the most popular herbs in the world, has a rich history dating back thousands of years. Under the name Allium sativum the garlic seems to have appeared in two places, in Central America and Iran, although at the beginning of history it also had a striking presence in Egypt. Garlic refers to onions, green onions and cloves.
Today, garlic is grown in many parts of the world, provided the climate is cool or it is grown in shaded areas. This makes it an ideal herb to include in many dishes, but also to use as an herbal remedy for various ailments.
Nutritional information (per 100 g)
Calories -149-Total Carbohydrates -33gFiber -2g 8% RDAT-Total Fat -0.5gProtein -6.5g 13% RDAVitamin C -31mg 52% RDAThiamine -0.2mg 13% RDARiboflavin -0.1mg 6% RDANiacin -0.7mg 4% RDAVitamin B6 -1.2mg 62% RDAP pantothenic acid 0.6mg 6% RDACalcium -180mg 18% RDAIron -1.7mg 9% RDAMagnesium -25mg 6% RDAPphosphorus -155mg 15% RDAPotassium -400mg 11% RDA Zinc -1.2mg 8% RDA Copper -0.3mg 15% RDA Manganese -1.7mg 84% RDA Selenium -14.2mg 20% RDA
13 The amazing health benefits of garlic
1. Blood pressure management
Garlic has a profound effect on lowering blood pressure, as shown by a study of people taking antihypertensives and whose blood pressure is poorly controlled. Garlic supplements of about 1 g/day (in the form of standardised garlic capsules) have been shown to significantly reduce blood pressure, in many cases similar to the use of medication. This effect is said to be due to the polysulphides of garlic, which have a vasodilating effect on the blood vessels, dilating them and reducing tension in the vessel walls.
2. Garlic increases your immunity
Garlic can be a true VIP when it comes to increasing immunity, as it successfully kills a wide range of bacteria that cause infections, including common bacteria such as the common cold, but also much rarer and seldom seen strains. This increased immunity is due to the presence of an allicin compound that not only kills these germs, but also prevents them from developing infections. Allicin also has antifungal and antiviral properties, making it a universal immunostimulant.
3. Reduces LDL cholesterol
The use of garlic for cholesterol-lowering effects is one of the most popular roles worldwide, and that’s what it does very well; being able to reduce serum LDL by 10-15%. Many people around the world consume crushed garlic cloves with great success for this purpose. It is important to note that the consumption of garlic does not affect HDL or triglyceride levels.
4. Helping to prevent neurodegenerative diseases
Neurodegenerative diseases such as Alzheimer’s, Parkinson’s and dementia are closely linked to chronic brain inflammation, which leads to an accumulation of certain proteins that damage neurons. The end result is accelerated aging and reduced mental capacity. Garlic intake has been shown to increase the antioxidant enzymes produced by the liver, buffering the effects of free radicals and reducing inflammation. This, combined with the lowering of blood pressure and cholesterol levels, is a fair support in the fight against these diseases.
5. Removal of heavy metals from the body
Heavy metals are highly toxic and have the ability to penetrate deeply into fat layers and body tissue. This situation is very problematic because it can lead to many negative effects, from cancer to organ failure, etc. Garlic can help to chelate these heavy metals and help the body eliminate them. If your work involves risks or if you eat a lot of seafood, garlic is the solution.
6. Positive effect on bone tissue
Although garlic contains sufficient minerals for bone health, it is not the primary mechanism for promoting bone health. This is probably due to the pseudo-estrogenicity of garlic, similar to the effect on bone tissue in postmenopausal women. Although more research is needed to confirm its effectiveness in terms of bone preservation, it is nothing less than an encouragement to eat more bone to promote bone health.
7. Helping optimize microflora cultures
Our digestive system is home to a number of good, potentially pathogenic bacteria, which can have negative effects if they are altered. However, due to its antibacterial properties, garlic can help to keep bad bacterial cultures in place. It is interesting to note that it does not seem to have the same negative effects on probiotic bacteria as the powerful prescribed antibiotics.
8. Prevention of blood clots
The blood clotting is precisely balanced so that the blood does not clot too much or too little. Although both ends of the spectrum are bad, excessive coagulation causes special problems because it can cause heart attacks and strokes that you don’t know about. For one second you can sit normally, then the clot moves away from its place of origin and travels to the brain or lungs, blocking an important small artery. Eating garlic reduces the risk of thromboembolism, so try eating or adding garlic.
9. Support for the treatment of yeast infections
Garlic can help reduce the incidence of vaginal fungal infections in women suffering from frequent vaginal fungal infections, such as B. Diabetics with poor blood sugar control. Garlic has fungicidal properties that inhibit the growth of fungi.
10. May reduce asthma episodes
Asthma is a disease that has an immunological component that increases the frequency of hypersensitivity reactions. For example, asthmatics may be more likely to have allergies or chronic rhinitis. Garlic consumption is associated with reduced hypersensitivity to environmental stimuli, which helps reduce asthma attacks.
11. easy on the eyes
While most other foods have eye benefits because of their antioxidant content, garlic behaves a little differently. Garlic helps reduce intraocular pressure, which is a common cause of glaucoma, and suppresses organisms that can cause keratitis (inflammation of the cornea). Garlic can also balance eye exposure to heavy metals by preventing cell death on the retina.
12. Garlic is good for the liver
Garlic helps the liver to produce the enzymes needed for detoxification, which is a good start, but it doesn’t stop there. Many people suffer from fatty liver disease caused by alcohol or excess abdominal fat and metabolic disorders. Garlic is good for the treatment of fatty liver diseases without alcohol and helps the organ to function optimally again.
13. May help treat eczema
Although eczema can have several causes, there seems to be a strong underlying similarity: dysfunction of the immune system. This can take the form of an abnormal white blood cell function, suppression leading to increased infections, or another disease with a genetic pedigree such as asthma. Eczema is more common in these people and can be very uncomfortable and embarrassing. Eating garlic can reduce the frequency of rashes, promote healing and minimise the histamine reaction that causes itching. It’s worth adding it to your diet.
Garlic is a precious herb with many health benefits. It also has a solid nutritional profile, although you probably won’t eat a large portion at once. Try to include it in as many foods as possible and add old garlic to give it an extra boost.