Consumed garlic helps reduce blood pressure by thinning the blood and minimize blood-lipids such as triglycerides and cholesterol. The compound ajoene is as potent as aspirin in preventing sticky blood-platelets from clumping, a coagulation that can lead to a stroke or a heart attack. In studies performed upon animals at the Anderson Hospital and Tumor Institute in Houston, another garlic compound, diallyl sulfide, appeared to inhibit tumor formation. Researchers speculate that diallyl sulfide enables the liver to detoxify cancer-causing chemicals.

For generation, people are not only using garlic because of its medicinal value, but traditionally, people have rubbed their bodies with it, buried it besides their bodies in coffin, worn it around their necks, draped it on household walls and even prayed to it. This great bulb has a lot of benefits, because no other plant has been held out for so long as a cure for so many human ailments. That’s why garlic has been considered as the “Wonder Drug”.

Garlic is good for cardiovascular health and high cholesterol levels. There are two types of cholesterol namely high-density lipoprotein (HDL) and low-density lipoprotein (LDL). The LDL is bad cholesterol and it is hazardous to health. This bad cholesterol leads to cardiovascular ailments. Research shows that the ingredient called allicin in garlic scavenges hydroxyl radicals, which in turn prevents LDL getting oxidized. So LDL, which leads to cardiovascular disease, can be avoided by taking garlic regularly. The National Health and Medical Research Council have proved that a clove of garlic a day can reduce cholesterol level up to 9%.

The smaller you chop garlic, the more pungent it becomes. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma. This pungent smell comes from an enzyme which contains sulphur molecules. These sulphur molecules are absorbed into the bloodstream and lungs, and escape through exhaled air and perspiration. Thus, the garlic breath.
Whole cooked garlic cloves are quite mild, with a nutty flavor.

The sulphur compound allicin provides not only many of the notable benefits of garlic, but also its notorious odour. Allicin is formed during the chemistry of chopping, crushing and chewing garlic, the more thorough the milling, the more allicin is created. Allicin has antibiotic, anti-viral and anti-fungal properties, and the reason why garlic has been used for skin infections such as Athletes’s foot, herpes and warts, digestive and lung infections such as diarrhea, coughs and colds, and Candida yeast and other microbes.

With all these almost magical properties, garlic is still used successfully for some kinds of meningitis, throat infections, bronchitis and other coughs, yeast infections in vaginal and foot fungi. Garlic is very useful in the treatment of Influenza, Bladder infections and almost any infection where you usually receive antibiotic from your doctor. Garlic can be used for insect bites or stings, just crush a clove and apply the juice to the bite or sting. If you have a problem with acne, especially those that are infected, reddish swollen and painful, just cut a fresh clove in slices and apply to the affected part a few times daily.

Read about high blood pressure supplements, stress reducer and lower cholesterol naturally

To add a comment please login by clicking here