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Our grandmothers attribute magical properties to this primordially Russian superfood. He is really capable of some magic. Together with the experts, we figure out which one.
Someone loves garlic, someone turns up their nose just from the mere mention of it. But the fan army of grandmothers never changes: the older generation believes that garlic has antiviral properties, and then it must be eaten, sniffed and worn around the neck.
“Recently, Appetite magazine published an article about how men become more attractive to women 12 hours after taking garlic or garlic capsules. True or not, I think it is still worth double-checking. But beyond this data, there are already proven significant benefits of frequent garlic intake. “
It turns out that to some extent, the proponents of garlic are right, it is really useful. We decided to figure out what would happen if you eat garlic every day. And they found out that garlic …
… normalizes blood pressure
The largest percentage of deaths in the world is from cardiovascular disease. That’s where the real pandemic is! Heart attacks and strokes are only consequences of hypertension, that is, high blood pressure. As numerous studies have shown, the authoritative medical publication PubMed writes, garlic can lower blood pressure when consumed regularly.
But in no case should you prescribe a garlic treatment to yourself. First you need a doctor’s consultation.
… lowers cholesterol
High cholesterol is also one of the factors in the development of cardiovascular diseases. A person cannot do without this substance, but when there is too much cholesterol, it is deposited on the walls of blood vessels in the form of plaques. The vessels narrow, the pressure rises.
“One of the constituents of garlic, ajoene, activates certain enzymes in the blood and destroys fatty deposits,” explains our expert.
… boosts immunity
Studies have shown that those who regularly eat garlic are 63 percent less likely to get colds. And if they still succumb to ailments, then they recover faster and easier.
“Garlic has antibiotic properties, which nutritionists believe may be due to its high sulfur content. Garlic helps prevent colds by boosting a person’s immunity, according to a study published in the journal Advances in Therapy. This is all due to the presence of vitamins, oils and amino acids in its composition, as well as allicin, a chemical compound that kills bacteria and fungi, ”notes Alexey Tsys.
… energizes
“In ancient Greece, when no one knew about doping, Olympic athletes were fed garlic, which made them run and push the core better than their rivals. Moreover, this product was useful for people not related to sports, as it reduced fatigue, increased productivity and helped to survive the cold season, ”says the doctor.
However, modern athletes also note that adding garlic to the diet increases endurance.
… increases life expectancy
Scientists believe that reducing the risk of cardiovascular and infectious diseases is an important factor in prolonging life. After all, these are the main causes of death. If you make an effort to prevent them, then it will pay off handsomely.
Most of the nutrients are found in fresh garlic. To get the maximum amount of allicin, a substance that helps to destroy fungus and harmful microbes, the garlic must be chopped or crushed, left to “breathe” for a while, and then there is.
… removes toxins
All again thanks to sulfur. The property of garlic to remove heavy metals from the body was tested on employees of a battery factory. Eating garlic was found to reduce blood lead levels by 19 percent. The subjects noted an improvement in their well-being: headaches disappeared, blood pressure decreased.
… improves bone health
Specific studies on humans on this matter have not yet been carried out, there have been experiments only on rodents. It turned out that in females, garlic increases the amount of estrogen, and due to this, bone loss is reduced.
But a start has already been made: Scientists have found that eating garlic reduces estrogen deficiency in menopausal women. And estrogen is also about bone health. However, this does not mean that you should neglect foods rich in calcium and vitamin D. Without a balanced diet, strong bones and joints cannot be seen.
… protects the brain
Garlic contains antioxidants that slow down oxidative processes in the body and help prevent Alzheimer’s disease and senile dementia. Plus, as we’ve already found out, lowering cholesterol and blood pressure levels protect against an increased risk of common brain diseases.
… changes body odor
Garlic and onions accumulate substances that are excreted through sweat and lungs, creating an unpleasant amber, almost the same as from the mouth after eating them. However, these are not the only products that can change the smell of the skin and even its color. For a more complete list, read the link.
“The ancient Greeks did not say for nothing that the last and highest gift of the gods to man is a sense of proportion. Therefore, it is important to understand that in addition to the positive effects, garlic has its own contraindications, for example, during pregnancy and lactation, as well as in children under 7 years of age; Garlic and garlic products on skin can cause something like a burn. Therefore, before using it, you should consult your doctor.
As a therapist, I can see that excessive consumption of garlic, especially now, in the midst of a pandemic, when many people rushed to buy up all folk and non-folk remedies, leads to adverse health consequences, in particular to the organs of the gastrointestinal tract, ”warns Alexey Tsys.
First of all, you need to clarify in what form garlic is healthier – raw or cooked. Heat-treated garlic will be less irritating to the stomach lining, but it will lose most of its beneficial properties. Although one thing will remain – it will be an excellent food for “good” intestinal bacteria, that is, a prebiotic. As for raw garlic, the spectrum of its actions is much wider. First of all, these are antimicrobial properties. In a pandemic, they are more relevant than ever.
In addition, regular consumption of garlic helps in the fight against “diseases of civilization”: it lowers high blood sugar levels, normalizes blood pressure and cholesterol metabolism, and helps reduce the risk of myocardial infarction and ischemic stroke. There are studies demonstrating the role of garlic in the prevention and treatment of cancer. The evidence is particularly compelling for colorectal and gastric cancer.
An overwhelming effect of garlic on periodontal, carious pathogens, as well as on other causative agents of diseases of the oral cavity and pharynx (candida, streptococci, and others) has been noted.
It becomes obvious that it is not for nothing that in the traditions of many peoples this plant is considered healing! But not for everyone. There are people with intolerance to sulfur-containing compounds, they are not recommended to eat garlic. Also, in the acute stage of gastrointestinal diseases, garlic will do more harm than good.
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