So, what is it about garlic that makes it such a boon to our health? When cloves are chewed, crushed or cut, they release a sulphur-bearing compound called allicin - the chemical that gives garlic its pungent taste and smell. And it's the allicin that scientists have discovered is the magic ingredient thought to be responsible for garlic's therapeutic qualities. Garlic also houses vitamin C, B6, selenium, magnesium, potassium, calcium, manganese and flavonoids.

 

Garlic’s health benefits are substantiated by a wealth of modern day research that confirms its amazing anti-viral, anti-bacterial, anti-parasitic, and anti-fungal properties. It is also a powerful antioxidant and immune booster with anti-inflammatory properties. Scientific studies reveal benefits for diabetes, cancer and heart disease. It's heart health traits include lowering bad cholesterol and blood pressure, aiding circulation and preventing against stroke. Garlic has also been used for skin infections such as Athletes’s foot, herpes and warts, digestive and lung infections, coughs, colds, candida yeast and other microbes. Its effectiveness in killing and destroying harmful microorganisms and microbes is one of the main garlic health benefits.

 

Garlic can truly offer AMAZING health benefits!

 

Allicin begins to degrade when cooked, eating garlic raw and soon after chopping ensures the assimilation of optimum levels.

Garlic also contains diallyl sulphides, which, whilst not anti-fungal like allicin, are good for the blood and circulation, lowering bad cholesterol and boosting the immune system.

The Many Amazing Health Benefits of Garlic

• Helps lower blood pressure
• Helps lower LDL Cholesterol
• Helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men
• Helps lowers or regulate blood sugar
• Helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (Hemophiliacs shouldn't use garlic.)
• Helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors
• May help to remove heavy metals such as lead and mercury from the body
• Kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics
• Has anti-fungal and anti-viral properties
• Dramatically reduces yeast infections due to Candida species
• Has anti-oxidant properties and is a source of selenium
• Helps prevent the formation of blood clots
• Help the body fight off infections
• Is a natural body detoxifier
• Shown to have antispasmodic properties

There has been literally countless number of studies carried out on the benefits of garlic. Here are a few of those studies.

 

Studies showed that garlic contains enzymes, vitamin Bs, flavonoids and certain minerals, and that it is a good source of antioxidants; protein; minerals like calcium, copper, iron, manganese, phosphorus, potassium and selenium; as well as vitamins such as vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 and vitamin C.

Studies showed that garlic contains more than 80 sulfur-containing compounds, and many of them are very responsible for many garlic health benefits.

 

Studies on animals have found that brain function improves after garlic consumption. A possibility for this effect is that antioxidants present in garlic helps to get rid of accumulated free radicals in the body. If this is indeed the case, then garlic may be useful in treating Alzheimer’s patients whose disease is caused by free radical accumulation.

Research in China has shown that sallylcystein, a sulfur compound present in garlic, prevents degeneration of the frontal lobes of the brain. Hence, one possible garlic health benefit is that eating garlic may actually make one more intelligent.

 

A study conducted in the 1960s found garlic to be promising in dealing with cancer. Out of 35 advanced cancer sufferers who were given garlic juice intravenously or intramuscularly for 3 to 7 days, 26 experienced positive results.

 

A study in India’s Tagore Medical College found that regular consumption of garlic keeps arteries in good health and aids in reducing the degree of blockage of arteries. In the study, 432 people who ate garlic for 3 years experienced falls in blood pressure of about 10%; they also had less angina. The number of deaths fell by 50% in the second year and 66% in the third year. On the flip side, those who did not eat garlic had no significant improvement.

A study on 220 people found that those who consumed 800mg of powdered garlic for a period of 4 months had lowered cholesterol levels of 12% and reduced triglyceride levels of 17%. There was no significant drop in the placebo group.

 

These are only a few of the studies that have been carried out with garlic, it's health benefits are vast! SO start taking your garlic today!