Health Effects of Garlic | AAFP

ELLEN TATTELMAN, M.D.

Am Fam Physician. 2005;72(01):103-106

Author disclosure: Nothing to disclose.

Garlic has long been used medicinally, most recently for its cardiovascular, antineoplastic, and antimicrobial properties. Sulfur compounds, including allicin, appear to be the active components in the root bulb of the garlic plant. Studies show significant but modest lipid-lowering effects and antiplatelet activity. Significant blood pressure reduction is not consistently noted. There is some evidence for antineoplastic activity and insufficient evidence for clinical antimicrobial activity. Side effects generally are mild and uncommon. Garlic appears to have no effect on drug metabolism, but patients taking anticoagulants should be cautious. It seems prudent to stop taking high dosages of garlic seven to 10 days before surgery because garlic can prolong bleeding time.

Garlic (Allium sativum) has been used for thousands of years for medicinal purposes. Sanskrit records show its medicinal used about 5,000 years ago, and it has been used for at least 3,000 years in Chinese medicine. The Egyptians, Babylonians, Greeks, and Romans used garlic for healing purposes.¹ In 1858, Pasteur noted garlic’s antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II.²

Key clinical recommendations	Label	References
Patients should be advised that garlic has a modest, short-term, lipid-lowering effect.	C	5 to13
Patients at risk of thrombosis should be advised that garlic may have a modest but significant effect on platelet aggregation compared with placebo.	C	10
Patients should be advised that there may be a reduction in the risk of cancer, particularly stomach and colon cancer, with high consumption of garlic and other allium vegetables (e.g., onions, leeks, shallots, chives).	C	11,20,21

Historically, garlic has been used around the world to treat many conditions, including hypertension, infections, and snakebites, and some cultures have used it to ward off evil spirits. Currently, garlic is used for reducing cholesterol levels and cardiovascular risk, as well as for its antineoplastic and antimicrobial properties.¹

Pharmacology

The root bulb of the garlic plant is used medicinally. It can be used fresh, dehydrated, or as a steam-distilled oil.

Garlic has a high concentration of sulfur-containing compounds. The thiosulfinates, including allicin, appear to be the active substances in garlic. Allicin is formed when alliin, a sulfur-containing amino acid, comes into contact with the enzyme alliinase when raw garlic is chopped, crushed, or chewed. Dried garlic preparations containing alliin and alliinase must be enteric coated to be effective because stomach acid inhibits alliinase. Because alliinase also is deactivated by heat, cooked garlic is less powerful medicinally. The antimicrobial, hypolipidemic, antioxidant, and antithrombotic effects that have been attributed to garlic are thought to be related to allicin and other breakdown products. The antineoplastic effects may be related to the sulfur compounds or to other, unknown components.¹

Uses and Efficacy

Garlic has been studied extensively in vitro, in animal and human clinical trials, and in epidemiologic evaluations for its multiple medicinal properties. The quality of human trials has been variable, making comparisons among the trials difficult. Some trials are not well blinded; some are only of short duration; some have only small numbers of patients; and many are not well controlled. In addition, many different garlic preparations have been used, with unpredictable release of active ingredients.

LIPID-LOWERING EFFECTS

Many randomized clinical trials have studied the effects of garlic on lipid levels. Results from two meta-analyses conducted in 1993³ and 1994⁴ of garlic’s effect on total cholesterol show a significant reduction in total cholesterol levels (9 to 12 percent) compared with placebo. Since then, additional, better-designed trials have been published, with conflicting results.^5–8 A meta-analysis published in 2000⁹ that included these trials concluded that garlic is superior to placebo in reducing total cholesterol levels, but that the extent of the effect is modest (4 to 6 percent). A more recent meta-analysis¹⁰ of placebo-controlled trials using standardized dried garlic powder showed significant reductions in total cholesterol levels (19.2 mg per dL [0.50 mmol per L]), low-density lipoprotein cholesterol levels (6.7 mg per dL [0.20 mmol per L]) and triglyceride levels (21.1 mg per dL [0.24 mmol per L]) at eight to 12 weeks; these reductions were not sustained at six months of treatment. This difference in reduction may be due to differences in the studies (i.e., shorter or longer follow-up periods, fewer long-term studies, time-dependent effects of garlic,¹¹ or nonadherence in the studies of longer duration).

A European trial¹² comparing garlic with a commercial lipid-lowering drug (bezafibrate, a fibric acid derivative not available in the United States) found them to be equally effective in decreasing lipids to a statistically significant extent. One trial¹³ of garlic extract treatment in children with hypercholesterolemia found no adverse effects, but also no significant beneficial effect on lipid levels. A trial testing garlic’s effect on lipid levels, sponsored by the National Center for Complementary and Alternative Medicine, is underway.¹⁴

ANTIHYPERTENSIVE EFFECTS

The antihypertensive effects of garlic have been studied but remain controversial. In a 1994 meta-analysis¹⁵ assessing the effect of garlic on hypertension, three trials showed significant reductions in systolic blood pressure (7.7 mm Hg greater reduction), and four trials showed reductions in diastolic blood pressure (5 mm Hg greater reduction) with garlic treatment compared with placebo. In a more recent meta-analysis,¹⁰ 23 placebo-controlled trials were analyzed. Only three trials showed a statistically significant reduction in diastolic blood pressure (2 to 7 percent), and one showed a statistically significant reduction in systolic blood pressure (approximately 3 percent) in patients treated with garlic compared with placebo.

OTHER CARDIOVASCULAR-RELATED EFFECTS

A recent review¹⁰ of 10 trials assessing the effect of garlic on thrombotic risk showed modest but significant decreases in platelet aggregation with garlic compared with placebo, but mixed results on fibrinolytic activity and plasma viscosity were reported. The same review analyzed 12 trials of garlic supplementation in diabetic and nondiabetic adults; only one trial showed a significant decrease in glucose levels in nondiabetic patients who took garlic when compared with placebo. Atherosclerotic plaque volume reduction in humans also has been noted in two trials comparing garlic treatment with placebo.^16–18 One observational study¹⁹ showed that regular garlic powder intake weakened age- and pressure-related increases in aortic stiffness.

ANTINEOPLASTIC EFFECTS

Epidemiologic evidence, primarily from case-control and some cohort studies, has shown a decreased risk of stomach and colon cancer with the high consumption of garlic and other allium vegetables (e.g., onions, leeks, shallots, chives), but many of these studies were not well controlled.^11,20,21 In one cohort study, garlic supplementation did not confer the same protective benefit,¹¹ but there are no studies assessing the use of particular garlic supplements and cancer incidence. ²¹

ANTIMICROBIAL EFFECTS

Small studies have shown that garlic exerts antimicrobial activity against gram-positive and gram-negative bacteria, viruses, fungi, and parasites.² Topical and dietary garlic traditionally has been used in the treatment of infections—particularly digestive, respiratory, and dermatologic infections—ranging from diarrhea and vaginitis to colds and warts, but few good clinical studies support this use.

Contraindications, Adverse Effects, Interactions

The ingestion of one to two cloves of raw garlic per day is considered safe in adults. The most common side effect of ingested garlic is breath and body odor. Consumption of excessive amounts of raw garlic, especially on an empty stomach, can cause gastrointestinal upset, flatulence, and changes in the intestinal flora.^1,10 There have been reports of allergic dermatitis, burns, and blisters from topical application of raw garlic.¹⁰

Garlic appears to have no effect on drug metabolism,²² although recent studies^23,24 in healthy volunteers show conflicting results related to garlic’s effect on protease inhibitor pharmacokinetics. It has been suggested that patients taking anticoagulants use caution when taking garlic because of its antithrombotic properties.^10,22 It seems prudent to stop taking high dosages of garlic seven to 10 days before surgery because garlic can prolong bleeding time and has been associated (in one case report) with spontaneous spinal epidural hematoma.^10,25

Dosage

The effective dosage of garlic has not been determined. Dosages generally recommended in the literature for adults are 4 g (one to two cloves) of raw garlic per day, one 300-mg dried garlic powder tablet (standardized to 1.3 percent alliin or 0.6 percent allicin yield) two to three times per day, or 7.2 g of aged garlic extract per day.

Final Comment

Large, long-term, fully blinded, and well-controlled studies using a standardized preparation of garlic with known active components are necessary. They will allow reliable evaluation of garlic’s effect on cardiovascular risk and, more important, on the end points of heart attack and stroke.

A diet rich in allium vegetables seems to be a good choice with low-risk antineoplastic potential, and good taste as a beneficial side effect. Table 1 outlines the efficacy, safety, tolerability, dosage, and cost of garlic.

Efficacy	Antihypertensive activity: no consistent effect
	Antimicrobial activity: insufficient data
	Antineoplastic activity: epidemiologic suggestion of positive effect
	Antithrombotic activity: modest antiplatelet effect
	Hypoglycemic activity: no effect
	Lipid-lowering activity: modest, positive short-term effect
Adverse effects	Common: breath and body odor
	Less frequent: gastrointestinal upset, flatulence
	Rare: dermatitis, burns, blisters with topical use
Interactions	Effect on protease inhibitor pharmacokinetics is unclear; use caution when taken with anticoagulants; consider discontinuing high dosages 7 to 10 days before surgery.
Adult dosage	Raw garlic: 4 g per day (1 to 2 cloves)
	Dried powder (1.3 percent alliin): 300 mg, 2 to 3 times per day
	Aged extract: 7.2 g per day
Cost	$1 to $15 per month, depending on form and brand
Bottom line	Safe; may have antineoplastic and hypolipidemic activity.

Side Effects, How Much to Eat, and More

Eating 1-2 garlic cloves daily can have health benefits, but more can cause bad breath, heartburn, stomach issues, and other unpleasant side effects. It’s best to enjoy it in moderation.

For many home chefs, garlic is a favorite spice to cook with, thanks to its pungent taste and aroma. It works especially well in stews, sauces, pizzas, and pasta dishes.

This powerful ingredient is linked to several health benefits due to its medicinal properties. However, despite its versatility and health benefits, some garlic lovers wonder if it’s possible to go overboard (1).

This article examines the research to determine whether you can eat too much garlic.

Although garlic is a healthy addition to a balanced diet, eating too much may cause several side effects.

Increased risk of bleeding

One of the most serious side effects of eating too much garlic is an increased risk of bleeding, especially if you’re taking blood thinners or undergoing surgery.

This is because garlic has antithrombotic properties, meaning that it may prevent blood clots from forming (2).

Although garlic-induced bleeding is uncommon, one report detailed a case in which a person experienced increased bleeding after they regularly ate 12 grams of garlic — approximately 4 cloves — per day before surgery (3).

In another case study, a person experienced excessive discoloration and bruising after surgery. The possible cause was a dietary supplement the person had been taking, which contained fish oil and 10 mg of garlic concentrate, both of which affect blood clot formation (4).

Thus, it’s important to talk with your healthcare professional before using garlic supplements. If you’re taking any medications or set to have surgery, you should also consult a healthcare professional before adding garlic to your diet.

Garlic breath

Garlic contains a variety of sulfur compounds, which are often credited with its many health benefits (1).

However, these compounds may cause bad breath, especially when eaten in large amounts. This is especially true for raw garlic, as cooking decreases the content of these beneficial sulfur compounds (5, 6).

Still, you can try several home remedies to get rid of garlic breath.

Digestive issues

Like onions, leeks, and asparagus, garlic is high in fructans, a type of carb that may cause bloating, gas, and stomach pain in some people (7).

In fact, when those with a fructan intolerance eat a high fructan food, it isn’t fully absorbed in the small intestine. Instead, it travels to the colon intact and is fermented in your gut, a process that may contribute to digestive issues (7).

As such, people following a low FODMAP diet — an elimination diet intended to identify specific foods that trigger digestive issues — are often encouraged to limit their garlic intake (8).

Heartburn

If you have gastroesophageal reflux disease (GERD), you may want to consider lowering your garlic intake.

GERD is a common condition that occurs when stomach acid flows back up into your esophagus, causing symptoms like heartburn and nausea (9).

Garlic may decrease lower esophageal sphincter (LES) tone, which is the ability of the muscles at the bottom of your esophagus to close and prevent acid from entering. In turn, this may trigger acid reflux (10).

However, certain foods affect people with GERD differently. If you find that eating a lot of garlic doesn’t cause symptoms, it’s likely unnecessary to limit your intake (11).

Summary

Eating large amounts of garlic may cause garlic breath, digestive issues, and heartburn. In rare instances, it may increase your risk of bleeding, particularly during surgery or if you’re taking blood thinners.

Although no official recommendations exist for how much garlic you should eat, studies show that eating 1–2 cloves (3–6 grams) per day may have health benefits (1).

If you notice any side effects after eating more than this amount, consider reducing your intake.

Cooking garlic before eating it may also help prevent side effects like garlic breath, digestive issues, and acid reflux (11).

If you have any underlying health conditions or are taking medications, it’s best to talk with your doctor before making any changes to your diet or using any herbal supplements.

Summary

Although there are no official guidelines for how much garlic is too much, it’s best to stick to a few cloves per day and decrease your intake if you notice any side effects. Cooking it may also help prevent side effects.

Garlic is highly nutritious and associated with a variety of health benefits.

However, if you eat too much of it, it may cause side effects like bad breath, acid reflux, digestive issues, and an increased risk of bleeding.

Therefore, it’s best to enjoy this delicious spice in moderation and reduce your intake if you start to experience any adverse effects.

Just one thing

Try this today: If you can’t tolerate garlic, there are plenty of tasty garlic substitutes you can use. Try experimenting with other herbs and spices, such as peppercorn, fennel, horseradish, or ginger.

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health benefits and harms for men, women, children

The history of the appearance of garlic in nutrition

Garlic is a perennial plant from the genus Onion. The Russian name for garlic comes from the Orthodox verb “scratch, tear”, which meant “split onion”. Garlic looks exactly like this, like an onion split into cloves.

Central Asia is considered to be the birthplace of garlic. For the first time, the plant began to be cultivated 5 thousand years ago, back in India. There, garlic was used as a medicinal plant, but they did not eat it – the Indians did not like the smell.

In antiquity garlic was cultivated by Romans, Egyptians, Arabs, Jews. Garlic is often mentioned in mythology and various beliefs of peoples. With the help of it, they defended themselves from evil spirits, used it to calculate witches. In Slavic mythology, there are stories about “snake grass”, with the help of which even a snake cut in half will become whole.

Czechs hung garlic over the door, and Serbs rubbed themselves with juice – this is how they protected themselves from evil spirits, lightning strikes into the house. In Russia, there was a tradition to tie garlic in the bride’s braid to ward off spoilage. This plant is mentioned both in the Bible and in the Koran, which speaks of the colossal importance of garlic in the culture of civilizations.

Currently, Italy, China and Korea are considered to be the champions in garlic consumption. On average, there are up to 12 cloves per day per capita.

Composition and calories of garlic

Benefits of garlic

Ancient Egyptian manuscripts indicate that garlic was on the daily menu of the Egyptians. It was given to the workers to maintain strength, once a whole uprising broke out when garlic was not given to the workers. This plant was part of dozens of medicines.

The peculiar smell and pungent taste of garlic is due to the presence of thioethers.

Garlic has long been known to lower blood pressure and minimize stress on the heart. This vegetable is able to lower “bad” cholesterol, which provokes the formation of atherosclerotic plaques. Also, the components of the active substance allicin react with red blood cells, forming hydrogen sulfide. By the way, it is due to him that after eating a large amount of garlic, the whole person begins to smell in a peculiar way. Hydrogen sulfide reduces the tension of the walls of blood vessels, promotes active blood flow, which reduces blood pressure.

Garlic also contains phytoncides – volatile substances released by plants. They inhibit the growth of bacteria and viruses, fungi. Phytoncides not only kill protozoa, but also stimulate the growth of other microorganisms that are antagonists of harmful forms. It also helps to fight parasites in the intestines.

– Contains allicin, which may prevent cancer. Garlic also reduces blood pressure, improves the condition of blood vessels – prevention of atherosclerosis, correction of the lipid profile. The anthelmintic property of this plant is also known, – considers gastroenterologist Liliya Uzilevskaya .

Garlic has antioxidant properties. Free radicals “oxidize” the cells of the body, accelerating the aging process. Allicin in garlic neutralizes free radicals. The only problem is that whole garlic does not contain allicin. The substance begins to form after some time with mechanical damage to the cells of the plant – under pressure, cutting garlic.

Therefore, in order to get the maximum benefit from this plant, the clove should be crushed and left to lie down for 10-15 minutes. During this time, allicin has time to form, and garlic can be used for cooking.

Harm of garlic

Garlic is a rather aggressive product. You can’t eat a lot of garlic, especially on an empty stomach. It causes an active secretion of gastric juice, and without food it is harmful to the mucosa.

— Garlic is a rather aggressive product. Frequent use of garlic is contraindicated, especially on an empty stomach. It causes an active secretion of gastric juice, and without food it is harmful to the mucosa. In large quantities, garlic is contraindicated in patients with exacerbation of gastric ulcer, pancreatitis, gastroesophageal reflux disease, cholelithiasis, as it stimulates the secretion of gastric juice and bile. This can aggravate the symptoms of diseases,” nutritionist Inna Zaikina warns.

The use of garlic in medicine

Garlic is not recognized by official medicine as a medicine. It is not even included in the list of medicinal plants, which is quite surprising since it is used in the production of drugs, as well as in traditional medicine.

Photo: pixabay.com

For example, garlic tincture and extract are used to enhance secretion and motility of the stomach and intestines. This contributes to the development of flora, inhibits the processes of fermentation and putrefaction in the intestines. As a dietary supplement, garlic may reduce the risk of food poisoning.

Numerous studies have proven the antiseptic properties of garlic. The biologically active substances contained in this vegetable inhibit the growth and development of fungi, bacteria, viruses and parasites.

Garlic helps to heal wounds, reduces inflammation and activates the immune system due to phytoncides. The active ingredients in garlic increase the activity of phagocytes, macrophages and other immune cells. They are more active in fighting pathogens.

Cooking uses of garlic

In garlic, not only cloves are edible, but also leaves, peduncles, “arrows”. They are eaten fresh, pickled. Throughout the world, garlic is used mainly as a condiment. But they also make full-fledged dishes from it – garlic soups, baked garlic. In Korea, whole heads are pickled in a special way, and fermented “black garlic” is obtained.

And in the American city of Gilroy, which is often called the capital of garlic, they hold a whole festival. Special delicacies are prepared for him – garlic sweets, ice cream. Moreover, local residents eat garlic sweets outside the holiday.

Czech Garlic Soup

Very hearty, hearty soup for winter cold. It saturates well, helps to fight the feeling of fatigue. Best served with croutons or white bread croutons

Photo: pixabay.com

9009 3 1 pc.

previously cook the broth of chicken, beef or pork.

Wash and clean vegetables. Heat oil in a saucepan, fry finely chopped onion until golden. Cut potatoes and peppers into cubes.

Boil the broth, add potatoes, onions, peppers and cook until soft. At this time, crush the garlic through a press. Add to soup when potatoes are ready.

Whisk the egg with salt and pepper. While stirring the boiling soup, pour in the egg in a thin stream. It will curl into threads. After that, season the soup with salt to taste, add herbs. Serve on a plate, lightly sprinkled with grated cheese and crackers.

Garlic sauce with sour cream

A simple diet sauce that is suitable for anything: dipping croutons, roasted vegetables, pouring over meat and fish

Photo: pixabay.com

Garlic, peeled and put through a press. Chop dill. Mix with sour cream, add salt and pepper, and serve.

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How to choose and store garlic

Good ripe garlic is dry and hard. The cloves should be well palpable, and there should not be too many layers of husks, which means that the garlic is not ripe. Do not take large heads – medium-sized ones have a more delicate taste.

If garlic is already sprouting, do not buy it – it will quickly deteriorate, and there are much fewer useful substances in it.

Store garlic at low room temperature, in a dry, dark place. It does not need to be placed in the refrigerator. Garlic keeps well in a box and a bunch. If you plan to store for a long time, then dry the garlic on paper beforehand.

Marinating, freezing and cooking are not very suitable for storing garlic. In the process, a lot of useful substances are lost.

Benefits and harms of garlic | Roskachestvo

Is garlic really as useful as it is believed? Who should not eat garlic?

Healing properties of garlic

Elena Syurakshina

endocrinologist of the highest category, candidate of medical sciences, nutritionist

– Garlic is rich in vitamins E, C, K, B6, and it also contains choline, calcium, magnesium, phosphorus, iron, manganese and copper. For 100 g of product there are 33 g of carbohydrates, 0 g of fat and 6 g of protein. It is important that only raw garlic has medicinal properties. Heat treatment significantly reduces its effectiveness. So, what useful can this product give us?

Improves digestion . With the help of garlic, you can get rid of pathogenic microflora in the intestines, improve digestion and speed up metabolism. Among other things, a group of substances contained in garlic thins bile and prevents the formation of gallstones, which are formed due to too much fat in the diet.

Beneficial effect on blood vessels and hematopoiesis . Doctors believe that garlic lowers cholesterol levels, makes the walls of blood vessels more elastic, prevents atherosclerosis, as well as the formation of blood clots.

Normalizes cholesterol levels . Research scientists have shown that in people who consumed a clove of garlic a day, the level of “good” cholesterol increased by about 8%, while the level of “bad” decreased by 4%.

Good for men’s and women’s health . Equally, garlic is useful for problems in the genitourinary area for both men and women. Due to its disinfectant qualities, it eliminates inflammatory processes.

Garlic as a prevention of seasonal viruses. True or myth?

Garlic undoubtedly strengthens the immune system. A scientific study has shown that taking garlic supplements daily or garlic alone can reduce the number of colds by 63%. Research on this topic also proves at least three positive effects of regular use of garlic: a decrease in the risk of morbidity during epidemiological seasons, a reduction in the duration of illness, and a decrease in the severity of symptoms.

With various viral diseases of the upper respiratory tract, garlic will become your reliable assistant in the fight against the disease. Its active substances dilute sputum and contribute to its rapid removal.

However, it is worth noting that garlic does not help with high fever. It may only be useful when applied topically (for example, to clear the nose), as the volatiles help thin the mucus in the nose and make it easier to breathe.

And of course, you should be aware that eating just one product, even as useful as garlic, cannot completely protect you from viruses. The best and most reliable prevention is a balanced diet, moderate exercise, outdoor walks, and healthy sleep.

When is garlic not recommended?

Despite all its beneficial properties, garlic has a number of contraindications.

1. The product actively stimulates the digestive system, therefore it is prohibited in chronic diseases of the gastrointestinal tract, such as stomach ulcers, chronic pancreatitis, gastritis.
2. Garlic is contraindicated in people with poor blood clotting, as due to its sulfur compounds it strongly thins the blood.
3. People with inflammatory diseases of the pancreas should not eat garlic, as it can provoke an exacerbation of chronic inflammation or pain attacks.
4. Do not eat too much garlic, especially on an empty stomach. It causes active secretion of gastric juice, and without food it causes great harm to the mucosa.
5. In case of individual intolerance to garlic, the reaction may manifest itself in the form of a rash, itching, redness of the skin. In especially sensitive people with allergies, garlic can cause an asthma attack, Quincke’s edema and anaphylactic shock. These conditions threaten a person’s life and require urgent medical attention.

In what form does garlic bring maximum benefits to the body?

Due to the unique composition, doctors recommend garlic for daily use. It is important to always purchase fresh fruits, for this you need to pay attention to the fact that the garlic is not sprouted, soft or dry. It is important to store the product correctly. To keep garlic fresh for as long as possible, you need to choose a dry and cold place for storage. However, the refrigerator is not suitable for this purpose: due to the high humidity, the garlic will quickly begin to rot.

Both fermented and regular raw garlic can be beneficial. Using garlic powders and fresh garlic as spices is a great everyday solution. This helps to enrich the taste of your favorite dishes and fill them with vitamins.

What foods are best paired with garlic?

Garlic is a versatile way to bring out the flavor and aroma of many herbs. The only spice that more fully reveals the taste of basil is garlic. Also goes well with basil and wild garlic, which is called wild garlic.

Well, where without garlic when it comes to marinade! Together with vinegar, sugar, bay leaves, black and allspice, marinade for preserving vegetables and mushrooms must be seasoned with garlic cloves.

The taste of legume dishes – beans, beans, soybeans, lentils – is also emphasized by garlic.

But ideally, garlic should be eaten unheated – for example, put it in a salad – and it becomes especially useful in combination with sunflower or olive oil. Such a salad dressing will protect the walls of the stomach from the burning effect of garlic and allow all of its vitamins to penetrate into the body.

The use of garlic in medicine

An important fact should be clarified: garlic is not recognized by official medicine as a medicine. It is not included in the list of medicinal plants. However, it is quite often used in the manufacture of drugs, and is also widely used in traditional medicine.

• Garlic tincture and extract are used to enhance the secretion and motility of the stomach and intestines. This promotes the development of flora and inhibits the processes of putrefaction in the intestines. As a dietary supplement, garlic can be used to prevent food poisoning.

• A large number of scientific studies prove the antiseptic properties of garlic. Biologically active substances contained in garlic inhibit the growth and development of fungi, bacteria, viruses and parasites.

• Garlic relieves inflammation and activates the immune system due to phytoncides, which are contained in it in large quantities. The active ingredients in garlic increase the activity of phagocytes, macrophages and other immune cells. They help to actively fight pathogens of various diseases.

• Garlic is actively used as a medicine for flatulence, colitis and enterocolitis, constipation, inflammation of the appendix.

• It is widely used for liver diseases and inflammation of the gallbladder, because it helps to restore cells, is able to dilute bile and prevents the formation of stones.

The use of garlic in cooking

In addition to all the above beneficial properties of garlic, it is also an indispensable ingredient for the preparation of many delicious, and most importantly, healthy dishes.

Recipes

garlic croutons

Ingredients : butter – 125 g, garlic – 3-4 cloves, long loaf (baguette) – 1 pc., greens – 2 tbsp. spoons.

Cooking

First of all, you should remove the butter from the refrigerator in advance and preheat the oven to 180 degrees.

Peel the garlic, crush. Rinse greens thoroughly under running water and chop finely. Mix garlic with already softened butter and chopped herbs.

Cut a loaf (or a baguette, to your taste) into slices about 0.8-1 cm thick and generously spread them with the resulting mass. Then fold back into a loaf shape.

Wrap the loaf in foil, put in the oven on the middle shelf and bake garlic croutons for 15 minutes at a temperature of 180 degrees.

Garlic marinated in vinegar (snack for meat)

Ingredients : garlic (peeled cloves) – 500 g.

For marinade : vinegar (9%) – 100 ml, water – 100 ml, salt – 10 g, sugar – 30 g, peppercorns (black) – 4 pcs., bay leaf – 3 pcs., suneli hops – 2 tsp.

Cooking

Put half a kilo of peeled garlic cloves in salted boiling water for three minutes, then cool with cold water. Combine all marinade ingredients and bring to a boil, then set aside to cool completely. After putting the garlic in a jar and pour cold marinade.

Close the jars with a sheet of paper, tie with a ribbon. Leave the garlic to marinate at room temperature for four days. Meat snack is ready.

Ginger tea with garlic

Ingredients : ginger – 10 g, garlic – 2 cloves, water (boiling water) – 2 liters.

Cooking

Take about 4 cm of ginger root and two cloves of garlic. Rinse both components thoroughly, peel and finely cut into longitudinal strips.

Put the resulting mixture in a two-liter thermos and pour boiling water over it.