5 health benefits of garlic
It has been used for millennia. For the breath it is not the best, but this condiment has so many other advantages that we forgive even its smell.
1. For the heart
The effectiveness of this natural hypotensive agent is low, but very real if consumed raw. Its sulfur compounds, at the origin of its powerful fragrance, slow down the formation of cholesterol. Allium sativum, its scientific name, would also help reduce blood lipid levels. It is said that its powers are enhanced with one of its derivatives, Aged Garlic Extract (EAV), obtained after a bath in an ethanol solution and an aging process for almost two years. Studies have shown that daily intake of EAV reduces the risk of atherosclerosis (the deposition of cholesterol in the lining of the arteries) by greatly reducing existing plaques and preventing new ones.
Allicin and ajoene, two of its compounds, have anticoagulant action. Specialists even compare the role of ajoene with that of aspirin, which is sometimes taken to prevent the risk of blood clots and therefore thrombosis. To benefit from this benefit, at least two to three fresh pods should be consumed each day.
3. Enemy of bacteria and fungi
As early as ancient times, Herodotus reported that garlic was offered to the builders of the pyramid of Cheops to help them maintain their working conditions. During World War II, it was used as an antiseptic against gangrene. It is also used against intestinal worms. The allicin it contains actually slows down the growth of pathogenic bacteria (especially gut bacteria), molds, and yeasts.
4. Anti-inflammatory and antioxidant
Allicin would have an important anti-inflammatory and antioxidant role and would trap free radicals. Consumed in juice (with milk and honey) Or, boiled, in syrup, this plant would act on the respiratory tract and would relieve coughs and bronchitis. The pods strengthen the intestinal flora and reduce gas. They also stimulate bile secretion and aid digestion. Half a pod is rubbed on insect bites and herpes pimples are relieved.
5. Strengthens the immune system
Daily consumption of fresh garlic would cause the immune system to produce more natural killer cells. The bulb is also known to slow down the development of certain cancers.
Black garlic - it's fully cooked!
White garlic, cooked very slowly at a low temperature, turns black and its properties are multiplied. Rich in vitamins C, K, and B, amino acids, zinc, potassium, and selenium, it also has twice as many antioxidants as its alter ego.