Why is it good to eat garlic

Why is it good to eat garlic

Garlic is a related species of bulb onions that grow underground. Each part of the head is called a tooth.
Garlic is used in various cuisines and cultures around the world. Frying in oil, roasting, or adding to salad dressings, they add a powerful and unique flavor to foods.

Dozens of scientific studies support garlic as one of the excellent home remedies, and claim it as a nutritional support, especially for the treatment of infections, inflammatory processes and immune conditions.
The main characteristics of garlic are:

High nutrient content

It contains B vitamins that help keep cells growing and healthy. It also keeps your immune system strong and helps your body heal faster. Vitamin C is also rich in manganese and helps maintain healthy bones and nervous systems.

Helps suppress inflammation

Among its main ingredients is diallyl disulfide, an anti-inflammatory compound that limits the effects of inflammatory cytokines.

This is because garlic is a ally of inflammation, helps prevent damage to cartilage caused by arthritis, and the Arthritis Foundation explains.

Helps fight infection

The active sulfite compounds contained in garlic can be used to fight potent bacteria in patients with chronic infections, a study from the University of Copenhagen shows.

Researchers have discovered that garlic compounds can destroy important components of the bacterial communication system through genetic material.

Helps maintain memory and other aging cognitive symptoms

According to a study from the University of Louisville, consuming garlic helps to ignore changes in perceptions of age and problems with memory.

The ingredient of garlic called Arirusurufido will play an important role in the influence.

May reduce the risk of cancer

A study published in Nutrition and Cancer reports on a study that analyzed the risk of breast cancer in Puerto Rican women.

We found that taking garlic and onions together daily reduced the risk of this cancer by up to 67% compared to a group of women who had never consumed this sauce once.

Reduce cold symptoms and time

Studies have shown that people taking garlic supplements have mild cold symptoms and, on average, 3 days shorter than usual.

Other possible effects of garlic

cholesterol. Some studies have concluded that garlic can lower cholesterol levels slightly. However, researchers at the Mayo Clinic say more testing is needed to scientifically confirm this trait.

Tick ​​People who consume a lot of garlic for about 8 weeks seem to be less stung by ticks. However, it is not known how garlic’s effectiveness compares to commercial tick repellents.

diabetes. Garlic seems to moderately lower blood sugar before meals, with or without diabetes. However, it seems that it is most effective for diabetic people, especially if taken for at least 3 months in the form of a supplement.

Why whole cloves of garlic?

Nutritional research on the properties of garlic is making it clear that, if you have a whole clove of life, in the morning it provides a combination of vitamins and mineral substances-a real protective shield against various conditions.

Nutritionists suggest taking pills with water and swallowing them without chewing to prevent the fatal effects on breathing.

Crude oil and cooking

Experts say that garlic must be consumed raw to maintain its anticancer and antioxidant properties. For example, you can add it to salads and sauces, and eat it on an empty stomach in the morning.

Cooking destroys arinase, an enzyme that converts allicin to allicin, a sulfur compound that is involved in the healing properties of garlic.
Research is limited, but it’s worth considering that raw garlic spines have nutritional potential.

Light bulb with history

Garlic (Allium sativum L.) is an ancient crop that was born in Central Asia. It has been cultivated for thousands of years, for culinary, medicinal and religious purposes.

Not only are the bulbs helpful, but the leaves of garlic are also edible and have medicinal properties.
The US Department of Agriculture (USDA) provides the following nutritional information for cloves (3 grams) in raw garlic.

Calories: 4.5
Fat: 0g
Sodium: 0.5 mg
Carbohydrate: 1g
Fiber: .1g
Sugar: 0 g
Protein: .2g

Amount and side effects

According to your doctor in the United States, eating 1-2 cloves of raw garlic per day may be considered safe for adults. The most common side effects of ingested garlic are breathing and body odor.

Excessive consumption of raw garlic, especially on an empty stomach, can cause gastrointestinal upset, flatulence, and changes in the gut flora. Allergic dermatitis, burns, blisters caused by topical application of raw garlic are reported.

Garlic doesn’t seem to affect drug metabolism. However, studies have shown that people taking anticoagulants need to be cautious when consuming garlic because they have antithrombotic properties.
Garlic seems to affect the action of protease inhibitors used to treat HIV.

The same source shows that it seems wise to stop large intakes of garlic 70-10 days before surgery because garlic can prolong bleeding time.

This information can be obtained from the sources cited after being described in the full document. However, they do not replace your doctor’s advice.