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Garlic is said to prolong life. Supporters of natural medicine are eagerly used to treat colds and to strengthen immunity. It contains minerals valuable for health – potassium, calcium, phosphorus, iron, magnesium and B vitamins and vitamin C. This is not the end of its advantages.
Garlic is believed to have strong anti-cancer and antibacterial properties. It is worth breaking into the bad smell for health benefits.
And how allicin
It is allicin that garlic owes its pungent smell and antibacterial effect, which, according to research results, may sometimes turn out to be stronger than penicillin or tetracycline.
Natural antibiotic
Garlic extract fights helicobacter pylori, so it supports the fight against ulcers. As an antibiotic, it works against tuberculosis, with which mycobacteria is in contact with about 70% of the population.
Disinfectant properties
Its external use is underestimated. It not only disinfects wounds, but also prevents fungal changes or has a soothing effect on insect bites. To do this, we need to apply garlic to the irritated place.
Garlic for immunity
In the event of a cold, it will reduce symptoms, e.g. nasal congestion. Strengthens immunity, eliminates bacteria.
Limits the development of free radicals
The excess of free radicals contributes to the occurrence of harmful changes in cholesterol. Garlic guards our heart against them. It minimizes the level of bad cholesterol – LDL, and increases the good HDL. It prevents the formation of atherosclerosis, because there is no blockage of cholesterol in the arterial walls or changed fatty acids. Regularly consumed, it minimizes the likelihood of re-infarction, maintains normal blood pressure and cholesterol levels, dissolves atherosclerotic plaques, and reduces aortic stiffness. It is used in antithrombotic prophylaxis as it reduces blood clotting.
Garlic vs monsters – cancer
According to scientific reports, it prevents the formation of cancer, which is due to the richness of bioflavonoids, selenium and antioxidants.
Garlic is not for everyone
Garlic should be avoided by kidney patients and lactating women. In addition, it is not worth exaggerating with its excess, because it is hard to digest. Extremely rarely causes allergies, skin inflammation or migraine. There is a simple way to get rid of the smell we don’t like – chewing coffee beans, ginger, clove or parsley. Tasting red wine or a teaspoon of honey will help. A glass of fat milk allows you to get rid of the unpleasant smell from the mouth, for which sulfur compounds are responsible.