Thursday, June 27, 2013

Why is garlic healthy?

The underground bulbs of garlic (Allium sativum) plants of the lily family, contains a remarkable spicy characteristics, but also a drug. Garlic also contains essential, volatile oil with Aline ingredient is sliced ​​or pressed into allicin which breaks it and gives it a specific smell, but that also breaks down fat and has antibiotic action. Among the ingredients include garlic and vitamins A, B1, B2 and C, a range of minerals, potassium, calcium, magnesium and phosphorus, trace elements, copper, cobalt and manganese, and other substances, including saponins, flavonoids, and glucosinolate phenolic acids.

Undoubtedly, the medicinal properties of garlic have long been recognized, confirmed by numerous scientific studies, and this plant has an important place in the modern phytotherapy, ie. treatment plants.

Garlic also slows the growth of bacteria, and successfully destroys bacteria, viruses and fungi, and is very effective as a remedy for colds and fever, various fungal infections and intestinal infections.
Has a very positive effect on the blood and blood vessels. The regular application promotes circulation and eases blood flow and lowers blood pressure and elevated cholesterol. Furthermore, it prevents platelet aggregation and the formation of blood clots, thus reducing the risk of developing stroke, heart attack and thrombosis. It is particularly effective for slightly high blood pressure and cholesterol levels. In fact, studies show that in patients with these diagnoses, but after regular consumption of approximately 2 g of fresh garlic a day for four months, normalize blood pressure, and high cholesterol levels decreased by 12%.
Substances it contains, especially allicin, successfully break down the harmful fat that accumulates on the walls of the arteries, so that the regular presence of garlic on the menu and can prevent atherosclerosis.

Garlic also has antioxidant activity, thus effectively protects the body from the destructive effects of free radicals which, in simple terms, healthy cells turn into sick and cause different cancerous diseases. For example, based on the results of the extremely comprehensive U.S. research, which has consolidated two dozen international studies, it has been proven that a daily intake of between 3, 5 and 28 g garlic, there was no fresh food, the risk of colon cancer is reduced by 75%, and gastric 50%. Thus, in addition to the proven positive effect on the stomach and digestion in general, in addition to stimulating digestion, relieves flatulence and colic, the body in garlic protects against malignant diseases. In addition, it can prevent the occurrence of malignant diseases, garlic has a cytostatic effect. In fact, studies have shown that destroys the tumor cells of leukemia.

In addition, garlic generally beneficial effect on the immune system, slows the aging process, strengthens resistance to infection and promotes excretion of toxins from the body. Garlic is one of the most effective natural antibiotics, especially against E. coli and staphylococcus. Further, garlic stimulates urination, used for bronchitis, prevents the flu, and external application and can alleviate rheumatic pain.
Because of its feature is recommended for all who care about their health, especially the elderly and smokers.

The recommended daily allowance

In order to prevent various diseases, mitigation or treatment of mild symptoms, in particular, to strengthen the immune system and slowing down the aging process, recommended daily consumption of durable and exclusively fresh garlic (heat treatment in the process of cooking the medicinal value of garlic is significantly reduced!), And pharmaceutical preparations oil-based, powder or extract of garlic.
Thus, experts recommend a daily intake of 2 to 5 g of fresh garlic, 0, 4g to 1, 2 g of garlic powder, 2 mg to 5 mg of garlic oil, or 300 mg to 1000 mg of garlic.
If the daily dose of medicinal ingredients extracted from fresh garlic is good to know that a very valuable substance, allicin, breaks down after mechanical treatment, and that garlic immediately before use must displace or chop.
Odor, which is also "responsible" allicin, can be alleviated by eating fresh parsley or mint and apple, milk, lemon, or else, nibbling a few coffee beans. The smell can be neutralized in a way that is immediately before use even unpeeled garlic briefly heated in a microwave oven.

Garlic is one of the oldest cultivated crops, originally from Central Asia, and has been for more than 4000 years of use, not as always a welcome seasoning various dishes, but also as a healing agent.

Garlic in history

Recognized as a natural antiseptic and antibiotic, garlic has long been present in traditional medicine for the prevention, treatment and alleviation of various ailments, and his application was (and still is) especially popular in China, India, and southern Europe.

In the ancient Egypt, for example, was so popular that it pharaohs included in a list of things they will need in the next world, and he was paying attention to the sign, and it is written that because it broke the first strike in history. The slaves, because they were denied, demonstratively broke pyramids. In ancient Greece, the most indicated for lung disease, but because of its unpleasant smell visit the temples of the gods after his drinking was strictly forbidden. Furthermore, the garlic through the ages washed festering wounds and ulcers, treat cholera, headache, flu, cough, pneumonia, bronchitis and tuberculosis, and removed the various intestinal parasites. Garlic is used in anti-aging, insects and vampires, and love problems, and it cured impotence.

In recent years, in parallel with the popularization of alternative method and treatment, especially herbs, garlic has become one of the most popular herbs, including the object of numerous scientific studies have largely confirmed its versatile healing properties, which is in folk medicine has long known. 

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