Garlic! Amazing For Health!

Garlic does wonders for the human body in many ways. In fact, Garlic has been used medicinally for at least 3,000 years, but until relatively recently its benefits were considered little more than folklore. But it’s becoming more and more accepted that it works wonders for health.

There has been some bad press about Garlic being bleached by unscrupulous International sources, so if you want to be sure your garlic is from a local source, make sure the roots are still attached to the bottom of the bulb. Imported garlic must have the roots removed before it comes into the country.

Garlic for health

Garlic is one of the oldest known medicinal plants, and it’s been credited with fighting heart disease, lowering blood pressure and helping to fight off colds.

Modern research on garlic has found that it is effective to lower cholesterol and blood pressure as well as offer protection against strokes and heart disease.

It has been said, “If garlic had been created in the laboratory instead of by nature, it would probably be a high-priced prescription drug.”

The following is a more detailed account of what Garlic and the Allicin in Garlic does for various organs in the human body:

  • Protection of the liver from toxic substances: Garlic activates the cells of the liver to promote the protection of the liver from toxic substances; it also rejuvenates a tired liver and promotes its normal functioning.
  • Improvement of blood circulation: When Allicin is heated in the process of cooking the garlic, a substance called “Ajoene” is formed which has been found to have a suppressive effect on thrombi and blood cholesterol, so this could positively effect atherosclerosis and thrombosis.
  • Regulation of stomach function: Allicin promotes the secretion of gastric juices by stimulating the mucous membranes of the stomach; it also combines with proteins which can calm the stomach. In addition, Allicin regulates the stomach function by activating the large intestine and this positively effects both constipation and diarrhea.
  • Promotion of insulin secretion: Allicin combines with vitamin B1 (thiamine) to activate the pancreas and this promotes insulin secretion and could assist in diabetes that is caused by a lack of insulin or by a failing pancreas.
  • Normalization of blood circulation: Because it stimulates the brain nerves and controls the workings of the heart at a constant level, Garlic stabilizes blood pressure. It also assists in dissolving cholesterol and fatty substances inside blood vessels and therefore refreshes cells and the blood.

Delicious way to get healthy

Today, there is increasing scientific evidence to support the many health benefits of eating Garlic daily. Extensive tests on humans have concluded that eating Garlic regularly can:

  • Lower total cholesterol (but raise the good-type HDL cholesterol)
  • Lower blood pressure
  • Destroy infection causing viruses and bacteria
  • Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)
  • Produce more “natural killer” cells in the blood that will tackle infections and tumors
  • Garlic is classified as both a herb and a vegetable. It can be found in many products.
  • The versatility of this herb is seemingly endless.

Tips for cooking with garlic:

Before cooking, remove the skin of the clove. There are many ways to make this easy:

  • Hit the bulb with the broad side of a kitchen knife, or
  • use a rubber garlic rolling tube, or
  • soak the garlic in lukewarm water for 30 minutes or
  • dip the cloves into boiling water for 30 seconds.

After skinning the garlic, choose a cooking method that will enhance the flavor. It can be

  • sautéed to create a nutty, savory taste;
  • poached to create a mild flavor;
  • oven-roasted to bring out the nutty flavor with a caramelized quality;
  • fried to create a crisp exterior; or
  • grilled to create a soft, smoky flavor.

Garlic is very sensitive to heat and will burn easily, especially when sautéing. Expose the garlic to heat just until the oil sizzles and then remove it. When cooking garlic with onions, start the onions first. They will take longer to cook.

Garlic for Cancer Prevention

The first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected Allicin, an active ingredient from garlic, into mice suffering from cancer. The mice receiving the injection survived more than 6 months whereas those which did not receive the injection only survived 2 months.

  • Garlic – (supports Natural Killer cell activity)
  • Garlic is a naturally rich source of zinc and sulfur.
  • It has a 5,000 yr. history as an infection fighter.
  • During the middle ages, it was used along with apple cider vinegar to stop the plague.
  • Garlic has been reported in some studies to be more effective than the anti-fungal drug Nystatin in killing various strains of yeast and fungus.

Several studies have shown that garlic inhibits viral replication.

Dr. Edward Delaha of George Washington University showed that garlic inhibited many acid-fast bacteria, including tuberculosis (1).

Dr. Lou reported in his book, “Garlic for Health,” that he and his students were testing various drugs for their anti-microbial activity. He stated:

Upon returning to my laboratory, I prepared diluted garlic extract, introduced it to several of the cultures, and stuck them in the incubator overnight. The next day I was astounded to find that the diluted garlic extract did indeed stop the growth of those cultures, more effectively, in fact, than some of the potent drugs we were testing at the time.

A medical student working with Dr. Lou reported that the HIV virus did not grow well in the presence of garlic in tissue cultures. Garlic has been reported in several studies effective against several forms of cancer. The antimicrobial spectrum of garlic by in vivo and in vitro studies include Herpes, Cryptocci, Candida, Histoplasma, Mycobacteria, Salmonella, and Entamoeba. Garlic has increased platelet counts in some studies.

Mark Abbruzzese, M.D. of Washington, recently tested fresh raw garlic in his lab against various pathogens like Tuberculosis and various strains of yeast and found that raw garlic killed them all. The same anti-bacterial effects were not found from over the counter garlic pills.

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