Garlic is a plant found within the onion family and is a close relative of onions, leeks and shallots. In addition to being an immensely popular cooking ingredient by virtue of its distinctive smell and taste. However, since ancient times it has been recognised by the Greeks, Romans, Egyptians, Indians and Chinese that healthy nutrition and garlic go hand-in hand.
Indeed, Hippocrates – seen by many as the father of modern western medicine – used garlic to treat a multitude of medical conditions, stating:
“Let food be thy medicine, and medicine be thy food.”
Wise words indeed …..
What provides the health benefits of garlic?
When garlic cloves are crushed, chopped or chewed there is a formation and release of a number of sulphur compounds including:
● Allicin – this is only briefly present following preparation of fresh garlic
● Diallyl disulphide
● S-allyl cysteine
These are the compounds that provide the natural health benefits of garlic.
What are the benefits of garlic and its healthy nutrition?
● Good source of essential nutrients – these include:
• Manganese
• Vitamins B6 & C
• Selenium
• Soluble fibre – promotes a healthy gut by acting as a prebiotic
● Immune system booster – research has shown that garlic may protect against the common cold and have antiviral properties in general.
● Reduction of blood pressure – a 2019 review found that allicin found within garlic may reduce the production of the blood pressure increasing hormone angiotensin II. High blood pressure is recognised as a major predisposing factor of cardiovascular disease and stroke.
● Lowering blood cholesterol – research has shown that the health benefits of garlic include the ability to reduce levels of (bad) LDL-cholesterol without affecting levels of (good) HDL-cholesterol.
● Protection against Alzheimer’s disease and dementia – the natural health benefits of garlic include being a rich source of antioxidants – these protect the body against oxidative stress and cellular damage and lower the risk factor for such degenerative diseases as Alzheimer’s disease.
● Heavy metal detoxification – the sulphur compounds within garlic have been shown to have a protective effect against organ damage from heavy metals such as lead and mercury (used in amalgam fillings in dentistry). Additionally, allicin has been show to actually reduce blood levels of these toxic metallic elements.
● Improvement of bone health – studies have suggested that garlic may have a beneficial effect on bone health – especially post-menopause in women. This is believed to be related to the antioxidative characteristics of garlic.
To enjoy these wonderful benefits, it couldn’t be easier – garlic is incredibly versatile and its healthy nutrition is very easy to incorporate into your diet. It works wonderfully with a great number savoury dishes and sauces – boosting the flavour of otherwise lifeless dishes.
Please feel free to leave a comment on this article and please share this with anyone you know who may be interested.
“TO BE TRULY FREE – BE PHARMA FREE”