Cook garlic lovers appreciate in the first place due to its pungent taste and distinctive smell. However, in ancient times because of the specific flavor of the fruit thereof, did not use, and used completely for other purposes.
For many centuries it was used as a remedy for a wide spectrum of action. Despite the fact that since medicine has made great progress, but recent studies show that non-ground raw garlic is a high medicinal value. Without cooking garlic may not be so pleasant to the taste, but the benefits that can be extracted from it, it is difficult to overestimate, according to health info.
1. It strengthens the immune system
The high content of antioxidants in garlic It helps to eliminate toxins and free radicalsWhich damage cells in the body, thus causing various diseases.
Numerous studies have shown that, thanks to its curative properties of garlic makes it easier to cope with a cold. In 60% of the participants in the experiment, volunteers who consumed garlic, the symptoms quickly went into decline, and after 1.5 days there was little symptoms. In addition, doubling the dose of garlic reduced acute phase of the disease by 61% more.
In the group that received a placebo, traced all the symptoms of advanced cold, and the recovery period took about 5 days.
2. antimicrobial effect
For centuries, garlic has been used as a folk remedy to combat infectious diseases. Back in 1858 the founder of microbiology and immunology Louis Pasteur observed an antibacterial action of garlic in many fast-growing bacteria.
Allicin - the active antibacterial agent composed of garlic with strong antiseptic qualities - it does not allow bacteria to replicate and prevents their further spread.
One of the proven ways to eliminate meat products E. coli - a good rub all the meat before frying the garlic and leave for some time. Bacteria perish in this case, even if the heat treatment is below 70 ° C. The same method can be used for salads: add them raw garlic get rid of any germs on began to sour spinach or lettuce.
3. Improves oral microflora
In addition to the antibacterial properties of garlic acts like ciprofloxacin antimicrobial pharmaceutical agent which, inter alia, usedto combat oral infection.
Studies have shown that garlic extract is effective against a variety of protozoa pathogens including Candida albicans, causing candidiasis. In addition, garlic It helps reduce plaque. Therefore, it can be used instead of mouthwash. For the prevention of infections of the mouth it is recommended to chew a clove of garlic.
4. Increase of training
There archival record that said that the ancient Greeks and before the first Olympic competition supported by several tablespoons minced garlic. In medieval times, people involved in the hard work, were given garlic to help overcome fatigue.
And all because that garlic It has the property to slow down the heart rateAllowing more blood to reach the muscles and as a result, your body works better.
Scientists to study heart notes that patients with heart disease who took garlic oil in for 6 weeks, reduced peak heart rate reached 12% and improved their physical performance.
Thus, prior to the next jogging exercise or in a hall in advance add a bit of garlic in their food, and note the difference.
5. Detoxification process starts
Specifically pungent garlic flavor gives sulfur. Sulfur compounds are known for their property to kill cancer cellsAnd some of them are able to excrete heavy metals and the most useful additives contained in the products.
The study, conducted with the participation of the workers of the plant for production of car batteries, which have complained of headaches and constantly suffered from high blood pressure, it was found that the consumption of garlic 3 portions over 4 weeks daily leads to an almost 20% reduction of lead content in blood. This ability of garlic makes it effective treatment for poisoning.
6. Lowers "bad" cholesterol
Although Alzheimer's disease is the most common neurodegenerative disorder, elevated blood cholesterol levels significantly increases the risk of its occurrence. "Bad" cholesterol may act to increase the level of amyloid, which contributes to the development of the disease.
Several studies have shown that garlic and garlic preparations significantly reduce the level of lipids in the plasma, in particular total cholesterol and LDL-cholesterol (the "bad"). Positive dynamics in people with cardiovascular disease is marked at the reception at least 1 gram of garlic every day. Against the background of "garlic therapy" a decrease in the number of blood clots, tumors and other cell degeneration.
7. weight control
A study conducted on animals have shown that garlic bursts reduces insulin and improves sugar metabolismEven those who are on a diet high in sugar or had signs of diabetes.
His research in this area also held American Journal of Hypertension Journal of: animals with high insulin levels, high blood pressure and high triglycerides were given allicin. Those who received the garlic showed a slight decrease in weight, while the control group on the other hand - has shown a slight increase.
Thus, garlic intake may reduce weight gain or help stabilize blood sugar levels in diabetic patients.
8. antitumor effect
Numerous clinical trials have proven that use 5 grams of garlic every day inhibits the formation of nitrosaminesWho are the main culprits of some cancers. Included in the selenium, sulfur, and other substances from the group of antioxidants excrete carcinogens and simultaneously raise immunity.
The National Cancer Institute has officially declared that the increase in the consumption of garlic reduces the risk of certain types of cancer, including cancer of the stomach, colon, esophagus, pancreas and breast gland.
