Effects of Too Much Garlic on the Body

Large amounts of garlic might interfere with blood-thinning medications.

Image Credit: Nang Saw Thay Y Laksn Chun Vthay / EyeEm/EyeEm/GettyImages

Too much garlic may sound absurd to you, especially if you love Italian food, but it is possible that you could be eating far more garlic than you need. In fact, eating too much garlic can lead to adverse effects.

Read more: Which Is Healthier, Raw or Cooked Garlic?

Is Garlic Overdose Possible?

Any food you consume too much of can have negative effects on your health. Garlic is not an exception to this rule. According to National Center for Complementary and Integrated Health (NCCIH), there are limited studies on garlic. While the NCCIH doesn’t suggest an upper limit of garlic consumption, it does note that side effects may exist from eating raw garlic such as an upset stomach.

However, it is much more likely that you will want to stop eating garlic well before reaching this threshold. That is because you’ll likely develop bad breath if you continue to eat more garlic.

When consumed in food, it is not very likely you will come close to hitting an unsafe upper limit of garlic. However, if you choose to take a supplement, you may want to exercise caution and use only the indicated amount. You should also consult your doctor before starting a garlic supplement, especially if you use blood thinners.

Increased Bleeding Risk

Garlic has natural anti-clotting properties. Though this may benefit the heart and circulation, the NCCIH and the Mayo Clinic warn that it can pose a risk of bleeding for people who use anticoagulants or blood thinners such as warfarin.

The NCCIH suggests avoiding garlic supplements prior to surgery as well and points out that garlic supplements may interfere with the effectiveness of certain medications, such as saquinavir, a drug used to treat HIV.

Talk to your doctor or surgeon prior to taking garlic supplements. He or she can help you figure out whether garlic supplements will interact poorly with the medications you are taking.

Garlic Can Cause Gastrointestinal Upset

Garlic may cause gastrointestinal discomfort. This can show up as bloating, diarrhea and pain in the stomach. This is especially likely if you are eating more garlic than you normally do or if you consume raw garlic. If you have an upset stomach after eating garlic, you can try eating bland foods such as rice, bananas or bread.

To avoid gastrointestinal upset, you should gradually introduce or increase the amount of garlic you consume. Also, if raw garlic causes you indigestion, you may want to try black garlic.

According to Consumer Reports, black garlic is aged under high heat and humidity for 10 days. Black garlic removes the irritants typically found in garlic while maintaining its potential health benefits.

Disadvantages of Eating Raw Garlic

You are most at risk of annoying side effects when you consume raw garlic. Raw garlic is very pungent, which means your breath will likely stink for several hours after eating it.

If you consume raw garlic, you also run the risk of the nasty garlic smell seeping through your pores. To combat this, you could reduce the amount of garlic you eat, use probiotics for optimal gut health or try adding good smelling herbs to your diet.

Another potential risk occurs when you handle raw garlic to prepare it. According to the Cleveland Clinic, you may also experience a stinging feeling on your hands from handling raw or powdered garlic. To avoid the potential of developing skin lesions where you came in contact with the garlic, they recommend wearing protective gloves.

Read more: 10 Incredible Garlic Hacks

The Cleveland Clinic also identified garlic as a potential trigger for headaches. Therefore, people who suffer from frequent headaches may want to avoid using garlic. Also, people who have migraines should avoid garlic as well because it can potentially trigger a migraine.

Too Good to Be True?

Unfortunately, according to the NCCIH and Consumer Reports, the health benefits of garlic may be over-emphasized. Both organizations identify potential issues with the findings of most of the available research as:

• Too limited either in scope of the study (small) or lacking additional research.
• Contradictory evidence between studies.
• Weak or inconclusive evidence.

If you’re experiencing unpleasant side effects when eating too much garlic, try not to use garlic in large portions. Instead, eat what you can tolerate and avoid garlic supplements, as they may not have the effect that you are hoping for.

10 Garlic Benefits To Your Health: Raw or Cooked

On the list of pungent-yet-healthy foods (apple cider vinegar shots, onions, tuna), raw garlic tops the list. Besides the obvious concerns (can you say garlic breath and B.O.?), it’s not exactly one you often hear about being good for you. One the best ways to reap the benefits of garlic is eating it raw.

Ariana Lutzi, ND, naturopath and nutrition consultant for Bubs Naturals, says garlic is one of the most accessible healthy foods to eat. “Garlic is packed full of nutrients and adds intense flavor to any dish. It’s the most potent when used in its raw form,” she says.

Besides delivering a nutritional boost, Lutzi says the benefits of raw garlic include kicking nasty infections, too. “Garlic fights all types of infections—fungal, bacterial, parasitic, and viral—regulates blood sugar, lowers blood pressure, and lowers cholesterol, to name a few.” Who knew all of these benefits could be packed inside such a small (and smelly) herb?

Photo: Stocksy/Melanie Riccardi

Health benefits of raw garlic

Alejandro Junger, MD, founder of the Clean Program, a 30-day cleanse program endorsed by celebrities like Meghan Markle and Gwyneth Paltrow, encourages people to eat a clove of raw garlic each day while on the cleanse. “[Raw garlic] will help not only to eliminate bad bacteria, yeast, and parasites, but also to regulate blood sugar levels, enhance fat burning, reduce hunger sensations, lower cholesterol, relieve arthritic pain, and reduce bowel gas,” writes Dr. Junger in his book Clean.

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Here are some other health benefits of the veggie, amplified when raw as cooking dulls some of its nutrient density:

1. Garlic is good for your brain

One benefit of raw garlic is that its fill of vitamins and minerals, including vitamin B6, manganese, selenium, vitamin c, iron, potassium, and copper. This powerhouse combination is especially good for cognitive function: Vitamin B6 and magnesium are both linked to boosting mood and improving brain health.

2. It supports a healthy immune system

You have the vitamin C in raw garlic to thank for this one. For a more savory immunity booster than oranges, incorporate some raw garlic into your meals.

3. It’s anti-inflammatory

Garlic contains allyl sulfides, an anti-inflammatory, cancer-fighting compound that studies have shown to slow the growth rate of cancer cells. Because it’s anti-inflammatory, this means it also helps protect the body from free radicals.

4. It’s good for your liver

Studies have shown that it can protect the liver from some toxins, and help lower blood sugar levels. This helps your body flush out toxins more efficiently, which benefits the entire body overall.

5. Garlic is good for your heart

According to clinical nutritionist and chiropractor Vikki Petersen, CCN, DC, CFMP, consuming garlic on a regular basis is directly linked to benefitting cardiovascular health. “Garlic has long been known to reduce cholesterol and normalize blood pressure,” she says. “Additionally, its anti-inflammatory effects are a big benefit to diminishing risk of our number one killer, heart disease.”

6. It may help protect against osteoporosis

With aging, the risk for osteoporosis increases, particularly for women. Dr. Petersen says there is some evidence to suggest that consuming garlic can help protect against it. “Garlic can increase estrogen levels in women entering menopause, a time when bones are most at risk for developing osteoporosis. Some studies also showed it to slow the effects of osteoarthritis,” she says. While the preliminary studies are promising, more research needs to be done to confirm this connection.

7. Garlic is good for your skin

While you probably don’t want to rub garlic all over your body, eating garlic can benefit your skin from the inside out. “Garlic’s antibacterial and antifungal properties can help acne, and its general anti-inflammatory benefits help improve overall circulation, including bringing nutrients to your skin in a more efficient manner,” says Dr. Petersen. “Garlic is Mother Nature’s antibiotic and contains immune-boosting properties due to its antibacterial, antiviral, antifungal, and antiseptic aspects, all courtesy of the compound allicin that garlic is so rich in. ” She adds that allicin is also anti-inflammatory and rich in antioxidants, which is good for the skin.

Watch the video below to learn more benefits of raw garlic:

Side effects of raw garlic

When it comes to incorporating garlic into your diet, Dr. Petersen says there are some side effects to consider. Some people may experience heartburn, burning in the mouth, gas, nausea, diarrhea, or vomiting. Body odor is another side-effect of loading up on garlic. But this is typically only an issue when people are eating three to four cloves of raw garlic a day.

Eating raw garlic is not as easy as it sounds. For starters, it can be super intense and even cause a burning sensation once you start chewing it. And Lutzi says other potential side effects include gastrointestinal burning or irritation. “It can produce changes in intestinal flora,” she says.

Dr. Petersen says some people may be sensitive to garlic topically, meaning it could negatively affect their skin, causing a rash. If you’re sensitive, she recommends wearing gloves when chopping it.

People taking certain medications should proceed with caution since raw garlic can potentially react with some drugs including anticoagulants, antiplatelet, hypoglycemic, and insulin. If you’re on other meds it’s always a good idea to talk with your doctor before incorporating any kind of supplement or herb (like raw garlic) into your diet.

All of this is to say, experiment with your raw garlic intake. Dr. Petersen says a healthy dose of garlic is two to three cloves a day cooked or a supplement of aged garlic at a dose of 600 to 1,200 milligrams. Go small and if it seems to agree with your body, that’s great. If not, raw garlic just isn’t for you—and that’s okay. Since the potential side effects of eating raw garlic sound less than ideal, there are (thankfully) lots of different ways you can get all of the benefits of eating raw garlic, without well, having to chew an actual clove of garlic.

How to use raw garlic and reap the benefits

One way to make raw garlic go down a bit easier is to slice the clove into thin slices and sandwich them between apple slices, as Dr. Junger suggests in Clean. The apple will help cover up the pungent flavor, and mixing the garlic with another food will make the whole experience a lot more tolerable. According to Lutzi, you can try cutting the clove into four small pieces and swallowing whole like a pill to avoid the pungent effect from chewing it.

Other ideas for eating raw garlic:

• Mince a garlic clove and toss into your salad or salad dressing
• Make garlic toast, like this blogger, by mincing the raw garlic, and then mix with some ghee or butter, and spread on toast
• Make a ACV garlic tonic (see recipe below)
• Add to soups or juice with other veggies

If you really hate the taste but want to reap the benefits of raw garlic, there are garlic extract supplements available, including some that are odorless.

Dr. Lutzi’s Healthy Healing Herbal Tonic With Raw Garlic

Ingredients
Raw garlic
Honey
Apple cider vinegar

1. Roughly chop multiple cloves of garlic and add to small mason jar.
2. Fill at least one-fourth of the jar full of chopped garlic. Next, pour in equal parts honey and apple cider vinegar, enough to cover the garlic.
3. Let this mixture sit in a dark pantry or cupboard for at least a week, shaking daily.
4. After a week, strain out the garlic or leave it for a more robust concoction. Take 1 tablespoon daily for immune defense throughout cold and flu season.

Originally published October 6, 2018.

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13 Unexpected Garlic Side Effects

Garlic is one of the widely used herbs in many countries for its culinary and medicinal benefits. It also labelled as one of the world’s healthiest foods and is highly recommended by doctors and nutritionists. From aiding in digestion to preventing Cancers, Garlic can do wonders to your body. Due to its strong flavour-enhancing properties, many people often end up eating Garlic in large quantities. This can lead to many serious health complications, depending on the individual’s body type and issues. Let’s understand the many side effects of Garlic intake in detail.

Side Effects Of Eating Garlic:

If you are someone who eats large amounts of Garlic, it’s time you know about its side effects. Here check out the top 13 excess garlic side effects:

1. Bad Breath:

Eating garlic can leave a bad odour in the mouth and the smell is so unpleasant that it usually becomes quite an embarrassing situation among people. This is the most commonly experienced eating too much garlic side effects.

2. Body Odor:

Well again, garlic is known to cause a bad body odour especially when you start sweating in warm months. It has a very strong and embarrassing smell that it leaves on the body with regular consumption. It is again a much-known side effect of garlic that comes along with the benefits and needs to be tolerated to a certain extent.

3. Allergic Reactions:

Over-consumption of garlic is known to lead to rashes and allergic reactions on the skin. It might also come in the form of any other allergy. This is again one of the commonly reported side effects that a lot of people undergo and is something that you should definitely be aware of.

4. Aggravates Internal Bleeding:

Bleeding disorders can be easily aggravated and cause serious internal bleeding with an overdose of garlic. This is one of the things you should again know so as to avoid any imbalance in the garlic intake.

See More: Garlic Health Benefits

5. Digestive and Stomach Issues:

Irritation in the GI also known as the gastrointestinal tract is one of the side effects of eating raw garlic on an empty stomach. It leads to issues with digesting the food and also a lot of stomach problems. It could also lead to a sudden loss in appetite making your body weak and inactive. For those who have these issues already, should use garlic with caution.

6. Increases Sweating:

Garlic has a warming effect on the body. This only means it adds up to the levels of sweat in the body especially in the warm, humid months. It is a subtle side effect but a known one and something that might cause discomfort in the body and in extreme cases to lead to dehydration.

7. Flared Up Asthma:

Among the various side effects, according to professionals, one of them is flaring up of the asthma problem. This is quite something that can lead to severe health problems and gives you a reason to have garlic under control.

8. Diarrhoea:

Too much of garlic causes a lot of problems with the bowels and the colon system and leads to issues of Diarrhea where you have liquid bowel movements. It can also be accompanied by nausea and vomiting.

9. Nausea and Heartburn:

Too much Garlic can lead to stomach disorders like nausea, heartburn and vomiting. The pungent taste of Garlic that is due to the high amounts of Sulphur can cause an unpleasant taste in your mouth. Due to its high potency, raw garlic can be quite harsh on your stomach and may lead to heartburn. This is why it is advised to avoid consuming this bulb in large quantities.

See More: Garlic Oil Uses

10. May Cause Vision Problems:

Studies show that eating Garlic in large quantities can lead to vision problems like Hyphema. This is a condition in which the chamber in the eye chamber can experience bleeding. The anti-coagulant compounds present in Garlic can lead to increase condition of bleeding and sometimes lead to loss of eyesight.

11. Can Affect The Liver:

When consumed in excess, Garlic may lead to toxicity in the liver and disable its functioning. It is therefore advised to limit your love for garlic to avoid such problems. Liver damage can be a very dangerous and life-threatening condition. Also, people with existing liver problems are advised to maintain restraint on the amount of Garlic consumed.

12. Dizziness:

Although garlic is quite safe when normal dosage, large amounts of Garlic can lower your blood pressure. This can lead to dizziness, which is a very dangerous condition, especially during travel or when driving. If you already suffer for Hypertension, it advised staying away from such high doses of Garlic.

13. Headache:

Many people have experienced sudden attacks of Migraine headaches after consuming Garlic in large quantities. It is believed that Garlic can stimulate certain nerves in the brain which release headache-causing compounds. People who have chronic issues with aching nerves in the head are advised to maintain the dosage limits.

Recommended Dosages Of Garlic:

Now that you have understood the side effects of Garlic, you might be wondering what is termed to be a safe limit of Garlic. As per health experts, one can safely eat up to 4-5 cloves of medium-sized Garlic cloves per day. Also, sautéing the garlic in some oil or butter is the best way to consume it when compared to eating it raw.

See More: Garlic For Cold

There is no doubt that the aroma which comes from your kitchen when you heat up some garlic is irresistible. It can trigger your appetite and make you want to indulge in the food right away. Also, with the internet going gaga about the many health benefits of eating garlic, it’s now observed that people are consuming large quantities. Now that you have read and understood the potential dangers from garlic over-dosage, we are sure you will be cautious!

Benefits, Side Effects, Dosage, and Interactions

Allicin is a compound produced when garlic is crushed or chopped. Available in dietary supplement form, it’s been found to reduce inflammation and offer antioxidant benefits.

Fresh garlic contains an amino acid called alliin. When the clove is crushed or chopped, an enzyme, alliinase, is released. Alliin and alliinase interact to form allicin, which is considered the major biologically active component of garlic.

Commonly Known As

• Allicin
• Allium sativum
• Garlic

Uses

Taking allicin supplements is said to help with a number of health problems, as well as fight major diseases like heart disease and cancer. In alternative medicine, allicin is said to protect against the following health problems:

In addition, allicin supplements are sometimes used to enhance exercise performance. 

Health Benefits

Many scientific studies have shown that the allicin in garlic may offer a variety of health benefits, such as better blood pressure control and prevention of atherosclerosis. While research on the specific health effects of allicin is fairly limited, there’s some evidence that using allicin supplements may offer certain beneficial effects. Here’s a look at several findings from the available research on allicin:

Cholesterol

Several studies have shown that allicin may help lower cholesterol levels. In a small, early study published in the Journal of the American College of Nutrition, 46 people with high cholesterol were placed on a low-fat diet and assigned to 12 weeks of treatment with either a placebo or enteric-coated garlic powder tablets designed to deliver 9.6 mg of allicin.

At the end of the study, the 22 participants given garlic supplements showed a significantly greater reduction in total cholesterol and LDL (“bad”) cholesterol compared to members of the placebo group. Allicin also did not significantly increase levels of HDL (“good”) cholesterol. 

A 2013 updated meta-analysis of research found compounds in garlic help to reduce total cholesterol and LDL cholesterol when taken for at least two months and is associated with a 38 percent reduction in the risk of coronary events at 50 years of age.

High Blood Pressure

Research suggests that allicin may help regulate blood pressure and may be as effective as medication for treating hypertension.

In a 2013 clinical trial performed in Pakistan, 210 patients with high blood pressure were given between 300 mg and 1,500 mg garlic tablets, a placebo, or the beta-blocker atenolol. Subjects given garlic showed clinically significant reductions in systolic and diastolic blood pressure over both the placebo and atenolol groups.

This study confirmed earlier animal studies showing allicin’s blood-pressure-lowering properties.

Muscle Soreness

Allicin may help alleviate exercise-related muscle damage, according to a study published in the European Journal of Applied Physiology in 2008.

In the study, a group of athletes took either allicin supplements or a placebo for two weeks before (and two days after) a treadmill-based workout. Results revealed those given allicin experienced less muscle soreness after their workout (compared to those given the placebo).

Possible Side Effects

Side effects of allicin-containing supplements including diarrhea, heartburn, gas, and nausea.

Due to the lack of clinical trials testing the effects of garlic supplements, little is known about the safety of long-term or regular use of such supplements or how it might interact with prescription or over-the-counter medications.

Since allicin may also increase the risk of bleeding, it’s crucial to avoid allicin-containing supplements prior to undergoing surgery. If you’re currently using blood-thinning medications or supplements such as warfarin (Coumadin®), aspirin, ginkgo, or vitamin E, talk to your doctor before taking allicin-containing supplements. 

Allicin and garlic supplements should not be taken with blood pressure medications, as they can lower blood pressure. In addition, garlic may lower blood sugar and should be used with caution in people with diabetes who are taking anti-diabetic drugs.

Also keep in mind that the safety of supplements in pregnant women, nursing mothers, children, and those with medical conditions or who are taking medications has not been established.

Verywell / Anastasia Tretiak

Dosage and Preparation

Allicin supplements are sold as tablets and supplements, and are labeled either garlic or allicin. There is no standard recommended dose for allicin.

A single garlic clove has about 5 mg to 18 mg of allicin. In research, doses between 300 mg and 1,500 mg of garlic have been studied.

What to Look For

A 2018 review of garlic and allicin supplements found the supplements were less effective than fresh garlic, and enteric-coated supplements were less bioavailable than non-coated supplements.

As a supplement, it is sold as both allicin and garlic. Which there may be some allicin present in garlic supplements, the dose varies depends on its preparation. Allicin supplements contain a more bioavailable source.

When selecting a brand of supplements, look for products that have been certified by Consumer Labs, The U.S. Pharmacopeial Convention, or NSF International.

Frequently Asked Questions

Does cooking reduce the allicin in garlic?

Yes. But because allicin forms after garlic is chopped, you can maximize the amount available by waiting at least 10 minutes before you cook it. It’s also best not to expose garlic to heat higher than 140 degrees. One way to do this is to add garlic during the final stages of cooking.

How much garlic should I take to treat a cold?

Although there’ve been a few studies to suggest ingesting garlic may help prevent or treat colds, overall there hasn’t been enough clinical evidence that taking a specific amount of garlic in any form, including garlic and allicin supplements, will relieve cold symptoms or shorten the duration of a cold.

Can garlic be used internally treat a yeast infection?

Although there are anecdotal reports that inserting a garlic clove into the vagina will cure a yeast infection, there’s no clinical proof to support the practice. One small study did find that a vaginal cream containing garlic and thyme relieved yeast infection symptoms, but considerably more research would need to be done to support using garlic as a vaginal suppository. It’s best not to put any foreign object into your vagina other than a tampon or suppository prescribed or recommended by a doctor.

Benefits of Garlic And Its Side Effects

Garlic

An ancient medicinal plant, garlic commonly referred to as the magical herb, a native of central Asia was discovered approximately 3000 years ago. It is highly equipped with anti-bacterial properties.

Belonging to the onion family, it is grown and imported all over the world. Widely used in French and Italian cuisine, many culinary dishes can’t do without a touch of the unique taste and smell of garlic.

Nutritional Value of Garlic

Garlic is highly composed of vitamins like vitamin C, vitamin B6, essential dietary minerals such as phosphorous, manganese, zinc, calcium and iron. It also contains thiamin and pantothenic acid in addition to carbohydrates and a small amount of protein.

Garlic contains antiseptic properties and was traditionally used to dress wounds in times of war. Garlic is also rich in trace minerals like iodine, chlorine, sulfur and allicin in exorbitant amounts.

Nutritional facts Per 3 g

Vitamins and Minerals

0.01
Calcium

2 %
Vitamin C

Health Benefits of Garlic

For both men and women, garlic offers lots of helath benefits in terms of sexual performance. This food item included in the list of best libido improving food items. It contains a special compound known as allicin which helps in improving blood flow towards sexual organs which is good for treating sexual impotence and erectile dysfunction issues.

You can use Garlic in different forms such as pills, powder, tea and extract, oil, etc. If you want to improve your immunity then start eating raw garlic or use garlic oil in your diet. Mentioned below are the best health benefits of eating garlic.

Garlic for Hypertension Treatment

A natural herbal ingredient, garlic tea and pills is an effective medication to alleviate stress levels, particularly symptoms of hypertension. Allicin, which is a major component of garlic, helps relax the blood vessels in the event of an increase in pressure. It also enables resistance towards platelet aggregation and thus prevents and fights conditions like thrombosis.

Garlic Good for Acne & Scars Removal

Every second person in the world has at some point in life suffered from a bout of acne. Garlic is considered to be a highly effective medium for the treatment of acne when mixed other soothing ingredient like honey, turmeric, cream, etc. Owing ot its antibiotic properties, garlic acts as a skin cleanser soothing rashes, scars and inflammation of the skin.

Eating Garlic is Good for Cancer Prevention

Garlic, research suggests is highly beneficial to fairly eliminate the risk of prostate, esophageal and colon cancer. It considerably reduces, to an extent eliminates the process of production of carcinogenic compounds that are responsible for causing the deadly disease called cancer.

Garlic is also widely popular to eliminate the possibility of cyst and tumor development in the breast responsible for causing breast cancer.

Garlic Benefits for Digestion Problems

Regular consumption of garlic enables the human body to maintain a steady level of digestion. The herb acts as an aiding component for the intestines to function full throttle ensuring healthy digestion.

Swelling, irritation, inflammation and other such disorders inhabiting the gastric tract can be successfully eliminated with the use of garlic.

Garlic Fight Against Cold & Cough Symptoms

Garlic, in its raw form has been used since time immemorial as a means to treat common cold and cough. Consuming crushed cloves of fresh garlic has been proven to considerably lessen he severity of cold.

Use Garlic for Blood Purification

Consuming crushed garlic cloves with warm water daily helps to keep the blood as pure as it gets. Garlic performs the functions of cleansing the body and flushing out all the unnecessary toxins out of the body. This ensures a healthy skin apart from eliminating the possibility of any disorders that may be caused due to the accumulation of hazardous toxins in the body.

Garlic Lower Your Cholesterol Level

Owing to the abundant presence of the compound allicin, garlic prevents the harmful LDL cholesterol from oxidizing. It purifies the body of any toxins, prevents accumulation of fat and causes elimination of LDL cholesterol from the body.

Garlic Supplements to Contolr Diabetes

Diabetes is probably the most harmful of ailments existing in the world. Not just a stand-alone condition, diabetes if not put under control may result in a number of chronic disorders like failed kidneys, inefficient nervous system functioning, poor eyesight, heart disorders, etc.

Garlic pills, oil, and milk is advised to be generously used in the diet and applied in the form of an oil by patients suffering from diabetes.

Eliminates Intestinal Ailments

Garlic is an effective way to prevent and eliminate intestinal conditions like dysentery, colitis, diarrhea, etc. It acts as a detoxifier, eliminating the negative bacteria present in the intestine. It expels worms from the body while also aiding in digestion and enhancing the proper functioning of the digestive tract.

Garlic Increases Sexual Drive & Treat Sexual Dysfunction

Garlic is known to rejuvenate sexual prowess owing to the aphrodisiac properties it possesses. It is widely known to enhance the sexual libido in both men and women. It helps prevent nervous fatigue that might occur in the event of a hyperactive sexual lifestyle.

Garlic Acts as Natural Immunity Booster

Consumption of garlic ensures that the body becomes immune to foreign invasion of any bacterial, viral and microbial invasion. Owing to its antioxidant quality, garlic eliminates free radicals and harmful toxins flushing them out from the body.

Garlic Good for Asthma Patients

Research and use of the herb has proven that garlic is highly effective in alleviating problems in patients suffering from asthma. Consuming a glass of milk boiled with a few garlic cloves is an effective remedy to keep asthma at bay.

Uses of Garlic

Garlic is has been since time immemorial been extensively used to keep in check problems that are highly common and some that are usually complicated. The herb efficiently tackles problems like acne, diabetes, weight loss, indigestion etc. on regular oral consumption. It is also believed to effectively eliminate neurodegenerative disorders such as Alzheimer’s disease and Parkinson’s disease.

Side-Effects & Allergies of Garlic

Excessive consumption of garlic might cause irritation in the digestive functioning of the body. It is regarded as a highly effective and most commonly available herb that acts as an excellent natural cure without the possibility of any side effects. Garlic is one of the safest herbs to use.

Cultivation of Garlic

China is the world’s largest producer of garlic with India coming a close second in this regard. California in the States, South Korea, Egypt and Russia too are wide cultivators of the herb. Garlic is an easy to grow herb that grow well in well-drained soils, rooted deep. Various types of garlic are found at different locations in the world; central Asia, southwestern Asia, North America and Yunnan in China.

Garlic – 19 Astounding Health Benefits and Side Effects

Garlic Health Benefits and Side Effects

What Is Garlic?

The name garlic is derived from an Old English word – Garleac, which means spear leek. Asia is the native source of garlic and was discovered almost 5000 to 6000 years ago.

Garlic is botanically known as Allium sativum belonging to the Alliaceae family. Garlic is an underground grown crop widely used to prepare many foods due to its savory and spicy flavor.

Garlic is one of the core Mediterranean cooking ingredients which is frequently consumed in Asian, European, Middle Eastern, and African regions and cuisines.

Garlic is part of the group of allium vegetables, which includes shallots, leeks, chives, scallions, and onions. Allium vegetables are rich in flavonols, flavanols, and organosulfur compounds, which have the added benefit of reducing your risk of cancer.

Garlic Nutritional Facts and Information

Garlic is full of nutritional value due to its macronutrients, micronutrients, and bioactive nutrients. Raw garlic is made up of 65% moisture, of which 97% of garlic’s active ingredients are water-soluble, while the remaining 3% are fat-soluble.

Raw garlic contains carbohydrates, protein, fiber, and free form branched-chain amino acids. There are also many vitamins and micronutrients present in garlic as well such as

• Vitamin A
• Vitamin C
• B-complex vitamins
• Potassium
• Phosphorus
• Zinc
• Sulphur
• Magnesium
• Calcium
• Iron
• Sodium
• Selenium
• Manganese

Garlic even has a high phenolic acid and saponin content. Saponins are antioxidants that have antimicrobial properties that help your body remove fungi, bacteria, and viruses.

S-alkyl cysteine sulfoxides (alliin) and the γ-glutamyl-S-alkyl cysteine are two of the sulphur compounds. Allicin is the main thiosulfate present in garlic providing the majority of its health benefits.

The saponin chemical also improves immune function by stimulating the production of T-cells and reduces oxidative stress.

Due to all of the sulfur compounds found in garlic, when metabolized it produces a sulphide and that gets released through our lungs and skin, giving off a bad smell.

This is why garlic odor stays in our bodies for an extended period before being fully flushed out. The most prominent sulfur compound found in garlic is aliin.

The History Of Garlic

It was the Asian ancestors that had first discovered the health benefits of garlic in 2000 B.C, much earlier than scientific research has just recently explained.

In the last 35 years where there have been multiple scientific studies on the medicinal properties, health benefits and side effects of garlic.

Up until the 12th century, garlic was used for sun heat relieving effects. Garlic was sliced and rubbed over the skin to prevent harmful sun rays and UV damage, a time when most of the labor was done in extreme heat conditions.

The plague was an epidemic that spread over the European regions during the middle ages. Europeans ate whole garlic cloves to protect themselves against the black plague, boosting their immune systems and resistance to fungus, microbes, and viruses.

During World War 1 and 2, injured soldiers were treated with garlic, as a natural antiseptic to prevent gangrene as well as the loss of blood and muscle tissue.

Ancient Egyptians believed that garlic can prevent many different ailments, and the Asians used garlic as a traditional medicine for treating:

• Hypertension
• Tuberculosis
• Bronchitis
• Rheumatic arthritis
• Intestinal worms
• Dysentery
• Liver disorders
• Diabetes

• Fevers

The Greek physician Hippocrates also acknowledged the health benefits of garlic against:

• Parasitic infections
• Poor digestion
• Respiratory problem

• Fatigue

It was only until the early 20th century, where garlic was first introduced in American cuisine. The nutritional value of garlic is excellent, which is the source of garlic’s health benefits.

Cooking With Garlic

Fresh garlic cloves are staple a household kitchen ingredient, health and dieting superfood, as well as a powerful medicinal and immune-boosting properties that help fight against a variety of health disorders.

Chopped, sliced, juiced, or minced garlic is added in a variety of different cuisines to not only add a spicy-garlic flavor, but to also add its health benefits, healthy plant-based compounds, and enhance the nutritional value of the dish.

When cooking, you may notice

Fresh garlic is a practical, cheap, and flexible cooking ingredient that pairs well with many other ingredients, herbs, spices, and cooking oils such as:

• Cooking oils including extra virgin olive oil, peanut oil, sunflower oil, sesame seed oil, soybean oil, coconut oil, palm oil, vegetable oil, and canola oil
• Herbs such as basil, oregano, thyme, saffron, chives, sage, dill, spinach, parsley, arugula, bay leaf, cilantro, water cress, fennel, marjoram, mint, savory, and tarragon
• Seasoning and spices including ginseng, ginger, salt and black pepper, cumin, turmeric, smoked paprika, cayenne pepper, garam masala, rosemary, and cinnamon

Garlic Health Benefits

Allicin is a sulfuric compound found in raw garlic that’s responsible for releasing a neurotransmitter that can produce a burning sensation due to heat release on your tongue.

Allicin also has free radical scavenging properties and is one of the primary bioactive ingredients present in garlic.

The activation of these nerves causes vasodilatation which increases blood flow, oxygen levels, and decreases blood pressure.

Multiple research studies found that the antioxidants, phenolic acids, and steroidal properties found in garlic are beneficial to your overall health. Some of the health benefits include:

• Reduces inflammation
• Prevents oxidative and free radical damage
• Helping with weight loss and fat oxidation
• Reduces the risk of type 2 diabetes
• Preventing heart disease

1. Garlic is Used in Many Cooking Recipes

Cooking and using roasted garlic destroys all of its allicin content, antioxidants, and healthy plant-based compounds, which are all sensitive to heat and chopping.

Because most of the vitamins and minerals found in garlic are water-soluble, they easily get destroyed during cooking, blending, or crushing. Water-soluble vitamins include vitamin C and B-complex vitamins.

Antioxidants are fat soluble, which means that cooking, heating, or frying garlic won’t affect its levels of vitamin k.

Raw garlic cloves rarely consumed, which is where all of garlic’s health benefits reside. The application of heat with peeling, cutting, chopping, mincing, or juicing raw garlic is common in many dishes. All methods of processing will decrease the health benefits of garlic.

Research experts suggest that you should avoid eating whole garlic cloves because the Allicin compound only becomes active when the garlic cloves are crushed and broken down.

Allicin promotes weight loss by increasing your metabolism, prevents heart disease, cancer, and diabetes. Adding crushed garlic to your diet maintains the health benefits and overall nutritional content.

The temperature you need to use when cooking garlic needs to be medium-high at most, as high heat destroys the nutrients and decrease the healthy plant-based compounds, antioxidants, and the overall nutrition of fresh garlic.

Peeled and crushed raw garlic cloves with too much exposure to oxygen can break its defence mechanism and cause the garlic to turn green, which is a form of pickling when left in the open air.

Freshly crushed garlic cloves are a healthier alternative when looking to add flavor and nutrition to your food. As the color of garlic cloves turn a light green pigment, garlic loses some of its benefits due to the release of its sulphur and nitrogen contents.

If you want to leave your garlic out without having it turn green, covering the clove with an acid such as lemon juice can prevent the garlic from greening.

The application of garlic isn’t limited to just cooking, but it has a wide range of health-boosting, disease clearing and preventative benefits due to its medicinal plant-based compounds.

There are multiple scientific reports which display some of the health benefits of garlic. The health claims are highly conclusive as garlic extract and supplements are available in many pharmacies, online retailers, and supermarkets in North America.

2. Garlic is a Natural Antibiotic

Garlic has a broad-spectrum of antibacterial properties. Similar to coconut oil, it’s mostly effective against micro-organisms, including bacteria, viruses, fungi, and parasites.

The allicin present in garlic can react with the enzymatic functions of the infection, suppresses their growth, and helps fight the infection.

The strong antimicrobial property of garlic is also great for fighting stomach infections, and most effective against stomach bacteria such as Helicobacter Pylori, and preventing of stomach ulcers.

Garlic can also help treat athlete’s foot, yeast infections (candida albicans), and colon infections by either applying it to the area or by ingesting it.

3. Garlic is Increases HDL cholesterol and Heart Health

Garlic lowers bad LDL cholesterol without affecting your levels of good HDL cholesterol levels. This is done by limiting the production of bad LDL cholesterol in the liver.

Ingesting garlic also has blood-thinning benefits and also prevents blood from clotting inside the blood vessels. This can also be a negative side effect depending on what conditions you may have.

Additionally, the lower blood pressure you get out of eating garlic helps your heart fight off and reduce the risk of hypertension.

4. Garlic is Anticarcinogenic

The increasing rates of cancer became a great threat to mankind in the late 1900s. Two researchers, named Weisberger and Pensky first demonstrated the anti-tumour properties of garlic in 1958.

In addition to that find, multiple other preclinical and clinical trials were conducted with garlic. This was to determine the anticarcinogenic health benefits of garlic against a variety of different cancers, including gastric, colorectal, and liver cancer.

Both in vivo and in vitro (in human and in glass) studies found that active chemicals found in garlic targets the specific cell cycle, induces cell death, and helps the reparation of damaged blood vessels, thus providing anti-carcinogenic health benefits.

The anticarcinogenic research study also recommended the daily intake be one clove of garlic. This can also reduce the risk of gastric cancer by 9%, weekly consumption of more than 28 grams of garlic can reduce the risk of colorectal and gastric cancers as well.

5. Garlic Helps Stabilize Blood Sugar Levels

Garlic helps to control blood sugar levels in experimental animal studies. A human trial also reported that the metformin drug, a conventional treatment for type 2 diabetes taken alongside a serving of garlic offers better blood sugar control in patients with diabetes.

On the glycemic index (GI) scale, garlic has a score of 28. A glycemic index score between 1 and 55 has a low impact on blood sugar levels, this range also includes foods like apples, almond milk, greek yogurt, baked beans and lentils.

Garlic has more than 350 active chemical compounds that contribute to its large list of health benefits and stabilizing your blood sugar levels.

The allyl propyl disulphide and S-allyl cysteine sulfoxide chemical compounds raise insulin levels, reducing insulin sensitivity. This bypasses the inactivation of insulin from the liver, making it so that there’s more insulin available in the body.

Naturally raising insulin levels is a large benefit to diabetics as well as people suffering from type 1 and type 2 diabetes.

6. Garlic Improves Brain Health and Functioning

The accumulation of free radicals in the body leads to a decrease in brain health and functionality. In severe conditions too much free radical damage can lead to the development of Alzheimer’s disease.

Garlic is a very potent antioxidant that reduces the rate of oxidative and free radical damage in brain tissue, improving cognitive health and function.

Research conducted in China also found that sallylcystein (a sulphuric compound found in garlic) has a preventive health benefit against the degeneration of the brain’s frontal lobes.

Many research articles prove that garlic also improves cognitive intelligence in the form of efficiency, health, and improves the efficacy of neurotransmitters.

7. Garlic Boosts Immune System Strength

The antioxidant and antimicrobial properties of garlic improve immune system functions. Additionally, the nutrients like vitamins B6, vitamin C, selenium, and manganese present in garlic can also boost immune system strength.

Researchers found that garlic may inhibit antibiotic-resistant bacteria (like Staphylococcus Aureus) from growing by improving immune functioning.

The respiratory conditions like colds and coughs can also be treated by garlic due to its decongestive and expectorant (mucus relieving) properties.

The anti-viral property of garlic is effective against HIV by increasing natural killer cell activity within the body.

8. Garlic Helps With Weight Loss

Allicin is a compound found in garlic that gets released when the cloves are being cut or broken up.

Additionally, a single garlic clove is around 3 grams in weight and 5 calories, making it a lightweight and low-calorie addition to your recipes. Allicin is an antioxidant that reduces inflammation and helps with weight loss.

Research showed that the same amount of food consumption without allicin being supplemented led to an increase in body weight, whereas animals treated with an allicin supplement (garlic or pills) maintained a stable weight and witnessed a reduction of body weight.

9. Garlic Improves Bone Health

It’s well documented that the phytoestrogenic effects of garlic have preventive effects against bone loss, especially for women going through premature menopausal syndrome.

Phytoestrogens are plant-based compounds found in many fruits, vegetables, and some grains. Phytoestrogens have many health benefits that complement the ones already found in garlic:

• Prevents osteoporosis
• Relieves menstrual issues
• Minimizes acne
• Improves heart health

Garlic also helps to restore calcium content in the bones by modifying intestinal enzyme functions, which increases the calcium absorption rate, preserving bone mass and strength.

According to research study reports, garlic supplements helped improve bone mineral content and bone tensile strength, which supports the recent claims that garlic can prevent osteoporosis, bone weakening and degradation.

10. Garlic Prevents Liver and Kidney Disease

Acetaminophen is one of the most common painkillers and antipyretic drugs used in today’s medicine, having similar effects to ibuprofen it’s used to reduce the severity and pain of fevers.

There are common side effects of using the acetaminophen drug, it can damage your liver and kidney if taken to often at high dosages.

The antioxidants found in garlic prevent drug-induced liver and kidney toxicity. The risk of liver disease and kidney disease may also be reduced, as long as garlic isn’t taken alongside any painkillers or antipyretic drugs.

Garlic Side Effects and Detriments

There is a specific recommended dose for garlic as its plant-based compounds are so potent. Because of the large list of potential side effects of garlic, excessive intake can cause additional issues.

Like most other herbs, this can produce some lighter, common side effects such as:

• Nausea
• Vomiting
• Burning sensation in mouth, throat or stomach
• A major increase in body heat, causing sweating
• Lightheadedness and many others.

The recommended daily amount is one to two cloves of raw garlic per day, that’s sufficient to get all of the health benefits.

However, if you go overboard and begin to consume 4 to 5 cloves daily. You must stop all garlic consumption if you experience any minor side effects such as:

1. Over Sensitive Skin or Bruising
2. Ease of Bleeding (for example, gums or nosebleeds)
3. Bad Breath and/or Body Odors
4. Heart, Mouth, or Throat burn
5. Nausea, Vomiting, Excess Gas, Diarrhea

Garlic also does not work well with medications used for blood clots and should not be used unless reviewed by a medical professional who can assess your situation if you suffer from any serious medical condition such as cancer, asthma, depression, heart-related issues, high blood pressure or cholesterol, and others.

If you are expecting to have surgery or any other major medical procedure you need to stop taking garlic 2 weeks ahead of time.

The following guideline can help consumers select the best application when it comes to using garlic, not only as a kitchen ingredient but also as a health-boosting product.

The bulbs of garlic can be stored for several months, but when they become dried, moldy, loose, and frayed, these become signs of aged garlic bulbs.

The nutrients found in fresh garlic are deactivated with ageing, heating, and brusing, becoming less effective as well as providing lesser health benefits over time.

Garlic can reduce your risk of cancer, symptoms of the common cold, and cardiovascular disease risk factors.

Here’s the list of health benefits of garlic:

1. Used in many cooking recipes
2. Is a natural antibiotic
3. Increases good HDL cholesterol and heart health
4. Is anticarcinogenic
5. Helps stabilize blood sugar levels
6. Improves brain health and functioning
7. Boosts immune system strength
8. Helps with weight loss
9. Improves bone health
10. Prevents liver and kidney disease

Here’s the list of side effects of garlic:

1. Nausea, vomiting
2. Burning sensation in mouth, throat, or stomach
3. A major increase in body temperature and sweating
4. Lightheadedness
5. Over Sensitive Skin or Bruising
6. Increased Bleeding (gums or nosebleeds)
7. Bad Breath and/or Body Odors
8. Heart, Mouth, or Throat burn
9. Excess Gas
10. Diarrhea

Look for the freshest garlic bulbs which have a tight peel, those have the maximum amount of active healthy ingredients and it’s the clearest sign of freshness.

Garlic can be stored for several months without rotting if it’s unpeeled and stored properly in a fridge. Dried, moldy, loose, and frayed peels are signs of aged garlic bulbs, which could be possibly inedible.

All of the nutrients found in garlic get reduced with ageing and cooking, making it less effective at fighting infections and providing much fewer benefits.

The list of nutrients affected during ageing or cooking are all water-soluble vitamins and minerals:

• Vitamin C
• Thiamin (Vitamin B1)
• Riboflavin (Vitamin B2)
• Niacin (Vitamin B3)
• Pantothenic acid (Vitamin B5)
• Pyridoxine (Vitamin B6)
• Folic acid (Vitamin B7)
• Cobalamin (Vitamin B8)

Proper storage is a good practice when storing garlic to prevent the growth of mold and age. Always keep in mind that chopping or smashing garlic cloves triggers an important chemical reaction that releases allicin, which has most of the health benefits of garlic.

However, high heat exposure can reduce the release effectiveness of allicin. Therefore, after chopping the garlic cloves wait between 5 to 10 minutes for the reaction to complete and settle before cooking it at a medium to high heat.

The range of side effects are based on the dosage and your daily garlic intake, you should not have more than 10 grams of garlic per day. There are other nuance effects like bad breath and body odor that comes from eating too much garlic.

Eating mint leaves, chopped, diced, or whole can prevent the odor of garlic from escaping through your mouth or body after consuming a garlic heavy meal.

Although the benefits are well documented, garlic can’t be recommended for people undergoing serious surgeries or diseases because allicin is a strong blood thinner.

Frequently Asked Questions

What are the benefits of garlic?

Keep in mind that the nutrition facts, benefits, and natural plant compounds found in garlic are deactivated with ageing and are less effective overtime, providing lesser health benefits the longer the exposure to oxygen.

Here’s the full list of health benefits of garlic:

1. It’s used in many cooking recipes

2. Is a natural antibiotic

3. Increases good HDL cholesterol and heart health

4. Garlic is anticarcinogenic

5. Helps stabilize blood sugar levels

6. Improves brain health and functioning

7. Boosts immune system strength

8. Helps with weight loss

9. Improves bone health

10. Prevents liver and kidney disease

How much garlic per day is too much?

Garlic is full of potent plant-based compounds and antioxidants, you don’t need a large quantity to get the full list of health benefits.

For adults, it’s recommended to have 2 cloves (1 teaspoon) of raw garlic per day. Which is also equal to about 2 to 3 garlic supplement tablets, containing around 10 mg to 14 mg per supplement tablet.

How to plant and grow garlic?

Garlic is an easy plant to grow but should be grown in the ground, or in raised garden beds. Not suitable to be grown in containers.

Plant the garlic cloves in March, or between September and November. Colder climates are better for growing garlic.

To sow garlic into the soil, plant each clove (with skin intact) pointed upwards 3 to 5 cm deep (1 to 2 inches). Separating each clove 10 to 14 cm (4 to 6 inches) apart.

The size of the clove is relevant to the size of the bulb. Using rich and light soil (not compact), add a good amount of compost a few weeks before planting. Keeping the pH of the soil above 6.0.

How to make and where to buy black garlic?

Black garlic is made by browning the bulb in a Maillard reaction instead of caramelization. Creating a chemical reaction between the amino acids which reduces the amount of sugar in the garlic turning the color black and intensifying the flavor.

Popularized by Asian cuisine, you must first dehydrate the bulb of garlic.

Fully wrapped in tin foil, let the bulbs sit in an oven or salamander oven for 4 to 9 weeks at 52°C to 60°C (125°F to 140°F). Do not pull out the garlic until the entire bulb is completely black.

Scientifically Backed Research

Written by: Christopher Karam ｜ ✔️ Medically Reviewed by: Dr. Riad M., M.D – G.P and Micheal B., M.D ｜ Last Updated: 2020 June 24

a review of potential therapeutic effects

Abstract

Throughout history, many different cultures have recognized the potential use of garlic for prevention and treatment of different diseases. Recent studies support the effects of garlic and its extracts in a wide range of applications. These studies raised the possibility of revival of garlic therapeutic values in different diseases. Different compounds in garlic are thought to reduce the risk for cardiovascular diseases, have anti-tumor and anti-microbial effects, and show benefit on high blood glucose concentration. However, the exact mechanism of all ingredients and their long-term effects are not fully understood. Further studies are needed to elucidate the pathophysiological mechanisms of action of garlic as well as its efficacy and safety in treatment of various diseases.

Key Words: Cancer, Cardiovascular diseases, Herbal medicine, Traditional medicine

Introduction

Dietary factors play a key role in the development of various human diseases. Across cultures, there are many different dietary patterns which are believed to promote human health. Despite cultural differences, there are some shared characteristics of healthy dietary patterns. Perceiving plant foods as beneficial diet is advised by the folklore of many cultures over centuries.

Garlic (Allium sativum L.) has acquired a reputation in different traditions as a prophylactic as well as therapeutic medicinal plant. Garlic has played important dietary and medicinal roles throughout the history.Some of the earliest references to this medicinal plant were found in Avesta, a collection of Zoroastrian holy writings that was probably compiled during the sixth century BC (Dannesteter, 2003 ▶). Garlic has also played as an important medicine to Sumerian and the ancient Egyptians. There is some evidence that during the earliest Olympics in Greece, garlic was fed to the athletes for increasing stamina (Lawson and Bauer, 1998 ▶).

Ancient Chinese and Indian medicine recommended garlic to aid respiration and digestion and to treat leprosy and parasitic infestation (Rivlrn, 1998 ▶).In the medieval period, garlic was also played an important role in the treatment of different diseases. Avicenna (1988) ▶, in his well-known book, Al Qanoon Fil Tib (The Canon of Medicine), recommended garlic as a useful compound in treatment of arthritis, toothache, chronic cough, constipation, parasitic infestation, snake and insect bites, gynecologic diseases, as well as in infectious diseases (as antibiotic). With the onset of Renaissance, special attention was paid in Europe to the health benefits of garlic. Garlic has attracted particular attention of modern medicine because of widespread belief about its effects in maintaining good health. In some Western countries, the sale of garlic preparations ranks with those of leading prescription drugs. There is appreciable epidemiologic evidence that demonstrates therapeutic and preventive roles for garlic. Several experimental and clinical investigations suggest many favorable effects of garlic and its preparations. These effects have been largely attributed to i) reduction of risk factors for cardiovascular diseases, ii) reduction of cancer risk, iii) antioxidant effect, iv) antimicrobial effect, and v) enhancement of detoxification foreign compound and hepatoprotection (Colín-González, 2012 ▶; Aviello, 2009 ▶). In this review, a survey on current experimental as well as clinical state of knowledge about the preventive and therapeutic effects of garlic in different diseases is given.

Garlic is a bulbous plant; grows up to 1.2 m in height. Garlic is easy to grow and can be grown in mild climates (Figure). There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. Allicin (allyl 2-propenethiosulfinate or diallyl thiosulfinate) is the principal bioactive compound present in the aqueous extract of garlic or raw garlic homogenate. When garlic is chopped or crushed, allinase enzyme is activated and produce allicin from alliin (present in intact garlic). Other important compounds present in garlic homogenate are 1 -propenyl allyl thiosulfonate, allyl methyl thiosulfonate, (E,Z)-4,5,9-trithiadodeca- l,6,11-triene 9- oxide (ajoene), and y-L-glutamyl-S-alkyl- L-cysteine. The adenosine concentration increases several-fold as the homogenate is incubated at room temperature for several hours.

Another widely studied garlic preparation is aged garlic extract. Sliced draw garlic stored in 15-20% ethanol for more than 1.5 year is refereed to aged garlic extract. This whole process is supposed to cause considerable loss of allicin and increased activity of certain newer compounds, such as S-allylcysteine, sallylmercaptocysteine, allixin, N-0 -(Ideoxy- D-fructos- 1 -yl)-L-arginine, and selenium which are stable and significantly antioxidant. Medicinally used, garlic oil is mostly prepared by steam-distillation process. Steam-distilled garlic oil consists of the diallyl, allylmethyl, and dimethyl mono to hexa sulfides (Lawson and Bauer, 1998 ▶). Botanically, Allium sativum is a member of the Lillaceae family, along with onions, chives, and shallots (Iciek et al., 2009 ▶; Lanzotti, 2006 ▶).

Effects of garlic on cardiovascular diseases

Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular diseases. The wealth of scientific literature supports the proposal that garlic consumption have significant effects on lowering blood pressure, prevention of atherosclerosis, reduction of serum cholesterol and triglyceride, inhibition of platelet aggregation, and increasing fibrinolytic activity (Chan et al., 2013 ▶). Both experimental and clinical studies on different garlic preparations demonstrate these favorable cardiovascular effects.

In in vivo animal experiments, intravenous administration of garlic extracts produced slight reductions in both systolic and diastolic pressures (Sial and Ahmed, 1982 ▶) and oral ingestion of garlic extract in hypertensive animals brought the blood pressure back to the normal level (Chandekar and Jain, 1973 ▶). Several clinical studies showed that garlic reduced blood pressure in more than 80% of patients suffering from high blood pressure (Auer et al., 1989 ▶; Konig and Scineider, 1986 ▶; Petkov, 1979 ▶; Omar, 2013 ▶; Stabler et al., 2012 ▶). In one trial, investigation on 47 hypertensive patients showed that garlic significantly decreased the mean systolic blood pressure by 12 mmHg and the mean supine diastolic blood pressure by 9 mmHg versus placebo. The authors stated that garlic was free from side effects and no serious complication was reported (Auer 1990 ▶).

In another study, 200 mg of garlic powder was given three times daily, in addition to hydrochlorothiazide-triamterene baseline therapy, produced a mean reduction of systolic blood pressure by 10-11 mmHg and of diastolic blood pressure by 6-8 mmHg versus placebo (Kandziora 1988 ▶). However, these data are insufficient to determine if garlic provides a therapeutic advantage versus placebo in terms of reducing the risk of cardiovascular morbidity in patients diagnosed with hypertension (Stabler et al., 2012 ▶).

It has been suggested that the mechanism of antihypertensive activity of garlic is due to its prostaglandin-like effects, which decrease peripheral vascular resistance (Rashid and Khan, 1985 ▶). Aged garlic extract was superior to placebo in lowering systolic blood pressure in patients suffering from uncontrolled hypertension. A dosage of 240-960 mg of aged garlic extract containing 0.6-2.4 of S-allylcysteine significantly lowered blood pressure by about 12 mmHg over 12 weeks (Ried et al., 2013a ▶).

Garlic administration in rats suffering from hypercholesterolemia, induced by a high-cholesterol diet, significantly reduced serum cholesterol, triglyceride, and LDL, but there was no effect on serum HDL (Kamanna and Chandrasekhara, 1982 ▶). In in vitro experiments, garlic administration suppressed LDL oxidation and increased HDL, which may be one of the protective mechanisms of the beneficial effects of garlic in cardiovascular health (Rahman and Lowe, 2006 ▶)   . Long term application of garlic and its preparations on experimental atherosclerosis induced by a high cholesterol diet, showed 50% reduction in atheromatous lesions, particularly in the aorta (Jain, 1977 ▶). Most of human studies on lipid lowering effects of garlic and garlic preparations described significant decrease in serum cholesterol and triglyceride (Gardner et al., 2001 ▶; Ziaei et al., 2001 ▶). A meta-analysis including 39 primary trials of the effect of 2 months administration of garlic preparations on total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglycerides was performed (Ried et al., 2013b ▶). The results suggest garlic is effective in reduction of total serum cholesterol by 17±6 mg/dL and low-density lipoprotein cholesterol by 9 ± 6 mg/dL in subjects with elevated total cholesterol levels (>200 mg/dL). An 8% reduction in total serum cholesterol is of clinical relevance and is associated with a 38% reduction in risk of coronary events at 50 years of age. High-density lipoprotein cholesterol levels improved only slightly, and triglycerides were not influenced significantly. Garlic was highly tolerable in all trials and was associated with minimal side effects.

This meta-analysis study concluded that garlic should be considered as an alternative option with a higher safety profile than conventional cholesterol-lowering medications in patients with slightly elevated cholesterol (Ried et al., 2013b ▶). However, a few studies using garlic powder, having low allicin yields, failed to show any lipid lowering effects (Lutomski, 1984 ▶; Luley et al., 1986 ▶). It has been suggested that different people might have different responses to garlic, thus garlic may be more beneficial for some specific groups (Zeng et al., 2013).

Preventive effect of garlic on atherosclerosis has been attributed to its capacity to reduce lipid content in arterial membrane. Allicin, S-allyl cysteine, presented in aged garlic extract and diallyldi-sulfide, presented in garlic oil are the active compounds responsible for anti-atherosclerotic effect (Gebhardt and Beck, 1996 ▶; Yu-Yah and Liu, 2001 ▶). The plasma fibrinolytic activity in animals, which was decreased on cholesterol feeding, was considerably increased when this diet was supplemented with garlic (Mirhadi et al., 1993 ▶).

Several human studies on plasma fibrinolytic activity have found that garlic increased fibrinolytic activity in healthy individuals as well as in acute myocardial infarction patients (Bordia et al., 1998 ▶). It was shown that pre-treatment with garlic significantly inhibited intracellular Ca²⁺ mobilization, thromboxane-A₂ (a potent platelet aggregator) synthesis and protected against thrombocytopenia induced by collagen or arachidonate application in rabbits.

These observations indicate that garlic may be beneficial in the prevention of thrombosis. Garlic has also been shown to inhibit platelet adhesion or aggregation in human investigations. It has been shown that the aged garlic extract inhibited the binding of ADP-activated platelets to immobilized fibrinogen. This suggested that aged garlic extract inhibited platelet aggregation via inhibition of the GPIIb/IIIa receptor and an increase in cAMP (Allison et al., 2012 ▶). Furthermore, it was reported that garlic decreases the risk of peripheral arterial occlusive diseases, plasma viscosity, and unstable angina and increases elastic property of blood vessels and capillary perfusion (Sumiyoshi and wargovich, 1990 ▶).

Seventy-eight patients with peripheral arterial occlusive disease were randomized to receive garlic or a placebo medication. The dose of garlic was 400 mg oral standardized garlic powder twice daily. Both men and women aged 40 to 75 years were enrolled in the study. After twelve weeks of treatment, pain-free walking distance increased similarly whether receiving garlic or placebo. Similarly there was no difference in the changes in blood pressure, heart rate, and pressure differences between the ankle and brachial pressures. No severe side effects were observed although more people taking garlic (28%) than placebo (12%) complained of a noticeable garlic smell. This indicates that any improvements in symptoms of peripheral arterial occlusive disease with garlic may require longer-term treatment and follow up than in this study (Jepson et al., 2000 ▶).

Anti-tumor effect of garlic

Many in vitro and in vivo studies have suggested possible cancer-preventive effects of garlic preparations and their respective constituents. Garlic has been found to contain a large number of potent bioactive compounds with anticancer properties, largely allylsulfide derivatives. Different garlic derivatives have been reported to modulate an increasing number of molecular mechanisms in carcinogenesis, such as DNA adduct formation, mutagenesis, scavenging of free radicals, cell proliferation and differentiation as well as angiogenesis. The growth rate of cancer cells is reduced by garlic, with cell cycle blockade that occurs in the G2/M phase (Capasso, 2013 ▶). In 1990, the U.S. National Cancer Institute initiated the Designer Food Program to determine which foods played an important role in cancer prevention (Dahanukar and Thatte, 1997 ▶). They concluded that garlic may be the most potent food having cancer preventive properties. Garlic has a variety of anti-tumor effects, including tumor cell growth inhibition and chemopreventive effects. In rodents, garlic and its constituents have been reported to inhibit the development of chemically induced tumors in the liver (Kweon et al., 2003 ▶), colon (Knowles and Milner, 2003 ▶), prostate (Hsing et al., 2002 ▶), bladder (Lau et al., 1986 ▶), mammary gland (Amagase and Milner, 1993 ▶), esophagus (Wargovich et al., 1988 ▶), lung (Sparnins et al., 1986 ▶), skin (Nishino et al., 1989 ▶), and stomach (Wattenberg et al., 1989 ▶) in both rodent and human studies. Diallyl trisulfide (DATS), an organosulfur compound isolated from garlic, has been shown anticancer activity both in in vitro and in vivo investigations. The cytotoxicity of DATS toward prostate epithelial cells reduced as opposed to PC-3 cancer cells (Borkowska, 2013 ▶).

Possible anticarcinogenic mechanisms of garlic and its constituents may include the inhibition of carcinogen activation (Amagase and Milne, 1993 ▶), the enhancement of detoxification (Sumiyoshi and Wargovich, 1990 ▶), excretion (Tadi et al., 1991a ▶), and the protection of DNA from activated carcinogens (Tadi et al., 1991b ▶). Furthermore, DATS reduced tumor mass and number of mitotic cells within tumors. DATS reduced mitosis in tumors, decreased histone deacetylase activity, increased acetylation of h4 and h5, inhibited cell cycle progression, and decreased pro-tumor markers (survivin, Bcl-2, c-Myc, mTOR, EGFR, VEGF) (Wallace et al., 2013 ▶). Garlic components have been found to block covalent binding of carcinogens to DNA, enhance degradation of carcinogens, have anti-oxidative and free radical scavenging properties, and regulate cell proliferation, apoptosis, and immune responses. Ajoene, a garlic stable oil soluble sulfur rich compound and garlic-derived natural compound, have been shown to induce apoptosis in leukemic cells in addition to the other blood cells of leukemic patients. Ajoene induced apoptosis in human leukemic cells via stimulation of peroxide production, activation of caspase-3-like and caspase-8 activity. Garlic synergizes the effect of eicosapentaenoic acid, a breast cancer suppressor, and antagonizes the effect of linoleic acid, a breast cancer enhancer (Tsubura et al., 2011 ▶).

Anti-proliferative activity of ajoene was demonstrated against a panel of human tumor cell lines (Li et al., 2002 ▶). Furthermore, allicin inhibits proliferation of human mammary endometrial and colon cancer cells. Growth inhibition is accompanied by an accumulation of the cells in WIG1 and G2lM phase of the cell cycle. Thus allicin is also responsible for the anti-proliferative effect of garlic derivatives. Diallyl sulfide and diallyl disulfide, inhibit arylamine N-acetyltransferase activity and 2-aminofluorene-DNA in human promyelocytic leukemia cells (Lin et al., 2002 ▶). Reduction of the risk of some malignancies by consumption of selenium-enriched plants, such as garlic was suggested (Finley, 2003 ▶). DATS inhibited cell growth of human melanoma A375 cells and basal cell carcinoma cells by enhancement of the levels of intracellular reactive oxygen species and DNA damage and by inducing endoplasmic reticulum stress and mitochondria-mediated apoptosis (Wang et al., 2012 ▶).

Diabetes mellitus

Although experimental studies demonstrated a clear hypoglycemic effect of garlic, the effect of garlic on human blood glucose is still controversial. Many studies showed that garlic can reduce blood glucose level in diabetic animals. Garlic was effective in reduction of blood glucose in streptozotocin- as well as alloxan-induced diabetes mellitus in rats and mice (Sheela et al., 1995 ▶; Ohaeri, 2001 ▶). Short term benefits of garlic on dyslipidemia in diabetic patients were shown (Ashraf et al., 2005 ▶). Garlic significantly reduced serum total cholesterol and LDL cholesterol and moderately raised HDL cholesterol as compared with placebo in diabetic patients (Ashraf et al., 2005 ▶). S-allyl cysteine, a bioactive component derived from garlic, restored erectile function in diabetic rats by preventing reactive oxygen species formation through modulation of NADPH oxidase subunit expression      (Yang et al., 2013 ▶).

Metformin and Garlic treatment in diabetic patients for 12 weeks reduced fasting blood glucose (FBG), but the percentage of change in FBG was more substantial with metformin supplemented with garlic than with metformin alone (Kumar et al., 2013 ▶). Chronic feeding of garlic extracts showed significant decrease in blood glucose level. However, some other studies showed no change of blood glucose level after that in human. Therefore, the role of garlic in diabetic patients needs to be further investigated (Banejee and Maulik, 2002 ▶). The beneficial effect of garlic on diabetes mellitus is mainly attributed to the presence of volatile sulfur compounds, such as alliin, allicin, diallyl disulfide, diallyl trisulfide, diallyl sulfide, S-allyl cysteine, ajoene, and allyl mercaptan. Garlic extracts have been reported to be effective in reducing insulin resistance (Padiya and Banerjee, 2013 ▶).

Effect of garlic on chemically-induced hepatotoxicity

Several studies showed that garlic can protect the liver cells from some toxic agents. Acetaminophen is a leading analgesic and antipyretic drug used in many countries. Overdose is known to cause hepatotoxicity and nephrotoxicity in humans and rodents. Although more than 90% of acetaminophen is converted into sulfate and glucouronide conjugates and excreted in the urine, a small portion is metabolized by different liver enzymes (Patten et al., 1993 ▶). This can arylate critical cell proteins and cause toxicity. It is demonstrated that garlic protects against acetaminophen-induced hepatotoxicity. Gentamycin also induces hepatic damage as revealed by elevation of liver damage marker enzymes (aspartate transaminase and alanine aminotransferase) and reduction in plasma albumin level. Dietary inclusion of garlic powder protects rats against gentamycin-induced hepatotoxicity, improves antioxidant status, and modulates oxidative stress (Ademiluyi et al., 2013 ▶). In addition, garlic attenuated hepatotoxicity effect of nitrate in rats. Garlic extract may reduce lipid peroxidation and enhance antioxidant defense system (El-Kott, 2012 ▶).

Anti-microbial effect of garlic

Garlic has been used for centuries in various societies to combat infectious disease. Historically, it is believed that Louis Pasteur described the antibacterial effect of garlic in 1858 for the first time, although no reference is available. More recently, garlic has been proven to be effective against a plethora of gram-positive, gram-negative, and acid-fast bacteria. These include Salmonella, Escherichia coli (Adler and Beuchat, 2002 ▶), Pseudomonas, Proteus, Staphylococcus aureus (Cavallito, 1944 ▶), Escherichia coli, Salmonella (Johnson and Vaughn, 1969 ▶), Klebsiella (Jezowa and Rafinski, 1966 ▶), Micrococcus, Bacillus subtulis (Sharma et al., 1977 ▶), Clostridium (De Witt et al., 1979 ▶), Mycobacterium (Delaha and Garagusi, 1985 ▶), and Helicobacter (O’Gara et al., 2000 ▶). It has been documented that garlic exerts a differential inhibition between beneficial intestinal microflora and potentially harmful enterobacteria (Ress et al., 1993 ▶).

The antibacterial activity of garlic is widely attributed to allicin. It is known that allicin has sulfhydryl modifying activity (Wills, 1956 ▶) and is capable of inhibiting sulfhydryl enzymes. Cysteine and glutathione counteract the thiolation activity of allicin. Garlic extract and allicin have been shown to exert bacteriostatic effects on some vancomycin-resistant enterococci. An inhibitory synergism was observed when used in combination with vancomycin (Jonkers et al, 1999 ▶). It is thought that allicin modifies the sulfhydryl groups on the enzymes of the TN1546 transposon, which encodes vancomycin resistance, enhancing susceptibility to vancomycin.

The antibacterial effect of different concentrations of garlic extract against human dental plaque microbiota has been shown in in vitro study (Houshmand et al., 2013 ▶). The synergism between ciprofloxacin with garlic extract has been shown, but not between ampicillin and the garlic extracts (Zain al-abdeen et al., 2013 ▶). The cloves of garlic and rhizomes of ginger, extracted with 95% ethanol, suggested to have anti-bacterial activity against multi-drug clinical pathogens and can be used for prevention of drug resistant microbial diseases. Pseudomonas aeruginosa was the most sensitive germ to the mixture (Karuppiah and Rajaram, 2013 ▶). Garlic also suggested as a treatment for multi-drug resistant tuberculosis (Dini et al., 2011 ▶).

Anti-protozoal properties

Several studies have shown that the extract was effective against a host of protozoa including Candida albicans (Lemar et al., 2002 ▶), Scedosporium prolificans (Davis et al., 2003 ▶), tinea pedis (Ledezma et al., 2000 ▶), Opalina ranarum, Balantidium entozoon, Entamoeba histolytica, Trypanosomes, Leishmania, Leptomonas, and Crithidia (Reuter et al., 1966 ▶).

Due to the occurrence of unpleasant side effects and increasing resistance to the synthetic pharmaceuticals, garlic was recommended for the treatment of giardiasis. Inhibitory activity of garlic on giardia was noted with crude extract at 25 pg/mlL and the lethal dosage was established as approximately 50 pg/mL. Encouraged by these results, a clinical trial was carried out on patients that had giardiasis (Soffar and Mokhtar, 1991 ▶). Garlic was established as an antigiardial, removing the symptoms from all patients within 24 h and completely removing any indication of giardiasis from the stool within 72 h at a dosage of 1 mg/mL twice daily aqueous extract or 0.6 mg/mL commercially prepared garlic capsules. No in vitro calculations were possible, as the workers could not culture the protozoa in vitro. It was suggested that allicin, ajoene, and organosulfides from garlic are effective antinrotozoals compounds.

Antifungal properties

Antifingal activity was first established in 1936 by Schmidt and Marquardt whilst working with epidermophyte cultures (Lemar et al., 2002 ▶). Many fungi are sensitive to garlic, including Candida (Yousuf, 2011 ▶), Torulopsis, Trichophyton, Cryptococcus (Fromtling and Bulmer, 1978), Aspergillus (Hitokoto et al., 1980 ▶), Trichosporon, and Rhodotorula (Tansey and Appleton, 1975 ▶). Garlic extracts have been shown to decrease the oxygen uptake (Szymona, 1952 ▶), reduce the growth of the organism, inhibit the synthesis of lipids, proteins, and nucleic acids (Adetumbi et al., 1986 ▶), and damage membranes (Ghannoum, 1988 ▶).

A sample of pure allicin was shown to be antifungal. Removal of the allicin from the reaction by solvent extraction decreased the antifungal activity (Hughes and Lawson, 1991 ▶). Activity has also been observed with the garlic constituents, diallyl trisulfide, against cryptococcal meningitis (Cai, 1991 ▶), ajoene, and against Aspergillus (Yoshida et al., 1987 ▶). Thiol reduced the activity, suggesting the blocking of thiol oxidation by allicin. Inhibition of respiratory activity is thought to be due to inhibition of succinate dehydrogenase. The adhesion of Candida is also greatly reduced in the presence of garlic extract (Ghannoum, 1990 ▶). Again, this effect is diminished by the addition of thiol compounds. The addition of ajoene to some fungal growth mixtures, including Aspergillus niger, C. albicans, and Paracoccidiodes, has resulted in inhibition at concentrations lower than that experienced with allicin. Studies with aged garlic extract (with no allicin or allicin-derived constituents) showed no in vitro antifungal activity. However, when given to infected mice, the number of organisms that were seen was reduced by up to 80% (Tadi et al., 1991a ▶).

It has been reported that garlic exhibited antifungal effects on two species, the air-borne pathogen Botrytis cinerea and Trichoderma harzianum (Lanzotti et al., 2012 ▶). Greater satisfaction with the use of garlic rather than nystatin was reported by the patients with denture stomatitis (Bakhshi et al., 2012 ▶).

Antiviral properties

In comparison with the antibacterial action of garlic, very little work has been done to investigate its antiviral properties. The few studies have reported that garlic extract showed in vitro activity against influenza A and B (Fenwick and Hanley, 1985 ▶), cytomegalovirus (Meng et al., 1993 ▶; Nai-Lan et al., 1993 ▶), rhinovirus, HIV, herpes simplex virus 1 (Tsai et al., 1985 ▶), herpes simplex virus 2 (Weber et al., 1992 ▶), viral pneumonia, and rotavirus. Allicin, diallyl trisulfide and ajoene have all been shown to be active (Hughes et al., 1989 ▶; Weber., 1992 ▶).

In the case of HIV, it is thought that ajoene acts by inhibiting the integrin dependent processes (Tatarintsev et al., 1992 ▶). Allyl alcohol and diallyl disulfide have also proven effective against HIV-infected cells (Shoji et al., 1993 ▶). No activity has been observed with allicin or S-allyl cysteine. It appears that only allicin and allicin-derived substances are active. Taken together, the beneficial effects of garlic extract make it useful in medicine. There are insufficient clinical trials regarding the effects of garlic in preventing or treating the common cold. A single trial suggested that garlic may prevent occurrences of the common cold, but more studies are needed to validate this finding. This trial randomly assigned 146 participants to either a daily garlic supplement (with 180 mg of allicin content) or a placebo for 12 weeks.

The investigation revealed 24 occurrences of the common cold in the garlic group compared with 65 in the placebo group, resulting in fewer days of illness in the garlic group compared with the placebo group. However, claims of effectiveness of garlic on common cold appear to rely largely on poor quality evidence (Lissiman et al., 2012 ▶). Many countries have used garlic extract for clinical treatments, but the untoward actions of garlic following long-term administration should be fully noted. Even though many studies on garlic and its derivatives have been performed, the exact biological mechanism of garlic extract still remains to be elucidated.

“Dragon’s Tooth” against viruses and bacteria: how is garlic useful?

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“Dragon’s Tooth” against viruses and bacteria: how is garlic useful

“Dragon’s Tooth” against viruses and bacteria: how is garlic useful? How it helps the human body and when it can do harm – in the material of RIA Novosti.RIA Novosti, 19.11.2020

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MOSCOW, Nov. 19 – RIA Novosti.Garlic is an excellent immune stimulant. How it helps the human body and when it can harm – in the material RIA Novosti. Homeland and history of garlic A perennial plant from the genus Onion began to be cultivated in Central and Southeast Asia 5 thousand years ago. The locals used this vegetable as a medicine, but did not eat it because of the pungent smell. In antiquity, the plant was cultivated by the Romans, Greeks, Egyptians, Arabs and Jews. The product is mentioned in mythology and various beliefs of these peoples.People defended themselves with garlic from evil spirits, they figured out witches. The name of the plant in Russia comes from the verbs “scratch” and “pluck” and means “chopped onion”. In China, garlic was called “dragon’s tooth” because of its appearance, and also “smelly rose” because of its vigorous smell. What is garlic useful? The main advantage of the product is the phytoncides contained in it. They are volatile substances that inhibit the growth of bacteria, viruses and fungi and stimulate the growth of protective microorganisms. This property of garlic also helps it fight parasites in the intestines.In addition, the plant has antioxidant properties – it removes free radicals that “oxidize” the cells of the body, accelerating the aging process. Also, in moderate quantities, garlic is a protection against liver diseases: it stimulates the regeneration of its cells, promotes the elimination of toxins. In addition, garlic contains vitamin C, B vitamins, potassium, calcium, phosphorus, magnesium, sodium, selenium, manganese, iodine. KBJU in 100 grams of garlic: When it is dangerous Despite all the benefits that garlic brings, there are also contraindications to its use.For example, it should not be consumed frequently, and you should refrain from taking it on an empty stomach and at night. You should not use garlic drops for your nose. According to the doctor, such a “drug”, on the contrary, will free the way for viruses, since irritation of the mucous membranes will lead to a decrease in the local protective barrier. The expert also noted that there is no sense in garlic hanging on the neck, since the concentration of nutrients of the plant when inhaled will be low. the amount of garlic is harmful to pregnant women, as it can provoke premature birth.When breastfeeding, it is best to avoid this product, as the substances contained in it can change the taste of milk, and the baby may refuse to breast.How used in medicine For a long time, people have used garlic as a means of lowering blood pressure. It kills the “bad” cholesterol, which provokes the formation of atherosclerotic plaques, reduces the tension of the walls of blood vessels and promotes active blood flow. The selenium in garlic helps the body defend itself against cancer, and also helps maintain the health of the thyroid gland.Vitamin B6 affects the work of the central nervous system – it promotes the production of serotonin, which is popularly called the “hormone of happiness.” Garlic also helps in the fight against colds. It is generally believed that people who consume this product catch colds much less often than those who do not eat it at all. Many companies also produce supplements based on the plant – garlic in capsules. Their advantage is the absence of an unpleasant odor. Application in cooking Not only cloves, but also leaves, peduncles, “arrows” of green garlic are consumed in food.They are pickled, fried, baked as a seasoning. Soups are also made from the plant. To increase immunity, garlic tinctures are made in water or milk, mixed with honey.Sauce with garlic for chickenIngredients: Preparation: Heat the cream over medium heat and melt the grated cheese in them. Add spices to taste, a little vegetable oil and garlic passed through a press into the resulting mass. Then mix everything and remove from heat after two minutes. Cool the prepared sauce and add chopped herbs.Lightly salted eggplants with garlic Ingredients: Preparation: Wash the eggplants and cut into medium-sized cubes. Then you need to prepare the brine: for 2 liters of water – 2 tablespoons of salt. Boil the resulting composition, pour the eggplants into it and cook for 5 minutes. Then put the eggplants in a colander, dry and put in a bowl. Add chopped herbs and garlic, aromatic vegetable oil to them, and mix everything. Cover and refrigerate for 12 hours. Baked Garlic Ingredients: Preparation: Remove a thin layer of husk from each head of garlic, and cut the top off so that the cloves are exposed.Place a sheet of foil on a baking sheet or in a baking dish. There are garlic heads on it. Top with salt and butter. Then wrap the garlic in foil and send it to bake at 200 degrees in the oven for 25-30 minutes. How to choose and store A good product should be with hard and dry cloves. Medium-sized heads have the finest taste. If the garlic is already sprouting, you shouldn’t buy it, as it contains much less nutrients. Plus, it will deteriorate faster.Store the plant in a dry, dark place at room temperature in a box or bundle. In the refrigerator, it can rot from moisture. How to Use it — The plant can be harmful if taken raw. It is correct to eat garlic in ready meals. You can take fresh or dried. Bake or cook with it. Rub all the food you cook with the cloves. It is good to chop the garlic before cooking and let it sit raw. From this, it will only become more useful, since the formation of substances in it increases in the air, because of which it is so valued.The product prepared in this way must be used for cooking, but in no case raw, ” Nikita Kharlov emphasized.

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MOSCOW, Nov 19 – RIA Novosti. Garlic is an excellent immune stimulant. How it helps the human body and when it can do harm – in the material of RIA Novosti.

Homeland and history of garlic

A perennial plant from the genus Onion was cultivated in Central and Southeast Asia 5 thousand years ago.Locals used this vegetable as a medicine, but did not eat it because of the pungent smell.

In antiquity, the plant was cultivated by the Romans, Greeks, Egyptians, Arabs and Jews. The product is mentioned in mythology and various beliefs of these peoples. People defended themselves with garlic from evil spirits, they figured out witches.

The name of the plant in Russia comes from the verbs “scratch” and “pluck” and means “chopped onion”. In China, garlic was called “dragon’s tooth” because of its appearance, and also “smelly rose” because of its vigorous smell.

November 5, 2020, 06:09

Rospotrebnadzor dispelled the myth about garlic and onions

Why garlic is useful

The main advantage of the product is the phytoncides it contains. They are volatile substances that inhibit the growth of bacteria, viruses and fungi and stimulate the growth of protective microorganisms. This property of garlic also helps it fight parasites in the intestines.

– Garlic is an excellent antibacterial and antiviral agent that stimulates immunity. It is a strong antibiotic, so it is often used to neutralize and disinfect animal products, ” Nikita Kharlov, family doctor, gastroenterologist, told RIA Novosti.

In addition, the plant has antioxidant properties – it removes free radicals that “oxidize” the cells of the body, accelerating the aging process. Also, in moderate quantities, garlic is a protection against liver diseases: it stimulates the regeneration of its cells, helps to eliminate toxins.

In addition, garlic contains vitamin C, B vitamins, potassium, calcium, phosphorus, magnesium, sodium, selenium, manganese, iodine.

KBZHU in 100 grams of garlic:

• –

  149 kilocalories;

• –

  6.5 grams of proteins;

• –

  0.5 grams of fat;

• –

  30 grams of carbohydrates.

When it is dangerous

Despite all the benefits of garlic, there are also contraindications to its use. For example, it should not be consumed often, and it is also worth refraining from taking it on an empty stomach and at night.

– Garlic may be harmful when raw. It strongly irritates the mucous membrane of the digestive tract: both the stomach, and especially the intestines. In people with gastroduodenitis, irritable bowel syndrome, the product can cause a serious response up to stool rupture, the gastroenterologist noted.

Do not use garlic nasal drops either. According to the doctor, such a “drug”, on the contrary, will free the way for viruses, since irritation of the mucous membranes will lead to a decrease in the local protective barrier.

23 October 2020, 09:42

Named a popular culinary trick that makes garlic deadly

The expert also noted that there is no sense in garlic hanging on the neck, since the concentration of the plant’s nutrients when inhaled will be low.

Garlic in large quantities is harmful to pregnant women, as it can provoke premature birth.When breastfeeding, it is best to avoid this product, as the substances contained in it can change the taste of milk, and the baby may refuse to breast.

As used in medicine

For a long time, people have used garlic as a means of lowering blood pressure. It kills “bad” cholesterol, which provokes the formation of atherosclerotic plaques, reduces the tension of the walls of blood vessels and promotes active blood flow.

Selenium in garlic helps the body defend itself against cancer and also helps maintain the health of the thyroid gland.Vitamin B6 affects the functioning of the central nervous system – it contributes to the production of serotonin, which is popularly called the “hormone of happiness”.

Garlic also helps in the fight against colds. It is generally accepted that people who use this product catch colds much less often than those who do not eat it at all.

Many companies also produce plant-based supplements – garlic capsules. Their advantage is the absence of an unpleasant odor.

10 October 2020, 02:15

Garlic in a pandemic: does it heal or cripple?

Application in cooking

Not only cloves, but also leaves, peduncles, “arrows” of green garlic are consumed as food.They are pickled, fried, baked as a seasoning. Soups are also made from the plant. To increase immunity, garlic tinctures are made in water or milk, mixed with honey.

Chicken garlic sauce

• –

  450 milliliters of cream;

• –

  120 grams of Parmesan;

• –

  3 cloves of garlic;

• –

  herbs and spices to taste.

Preparation:

Heat the cream over medium heat and melt the grated cheese in it.Add spices to taste, a little vegetable oil and garlic passed through a press into the resulting mass. Then mix everything and remove from heat after two minutes. Cool the prepared sauce and add chopped herbs.

Lightly salted eggplant with garlic

• –

  700 grams of eggplant;

• –

  3 cloves of garlic;

• –

  1 bunch of parsley;

• –

  2 tablespoons 6% apple cider vinegar

• –

  2 tablespoons of salt;

• –

  2 liters of water;

• –

  3-4 tablespoons of unrefined vegetable oil.

Preparation:

Wash and cut the eggplants into medium-sized cubes. Then you need to prepare the brine: for 2 liters of water – 2 tablespoons of salt. Boil the resulting composition, pour the eggplants into it and cook for 5 minutes. Then put the eggplants in a colander, dry and put in a bowl. Add chopped herbs and garlic, aromatic vegetable oil to them, and mix everything. Cover and refrigerate for 12 hours.

Baked garlic

• –

  4 garlic heads;

• –

  1 tablespoon of sunflower or olive oil;

• –

  salt to taste.

Preparation:

Remove a thin layer of husk from each head of garlic, and cut the top off so as to expose the cloves. Place a sheet of foil on a baking sheet or in a baking dish. There are garlic heads on it. Top with salt and butter. Then wrap the garlic in foil and send it to bake at 200 degrees in the oven for 25-30 minutes.

October 27, 2020, 16:12

Import of garlic and ginger has increased in Russia

How to choose and store

A good product should have hard and dry cloves.Medium-sized heads have the finest taste. If the garlic is already sprouting, you shouldn’t buy it, as it contains much less nutrients. Plus, it will deteriorate faster.

Store the plant in a dry, dark place at room temperature in a box or bundle. In the refrigerator, it can rot from moisture.

How to use it correctly

– The plant can be harmful if taken raw. It is correct to eat garlic in ready meals.You can take fresh or dried. Bake or cook with it. Rub all the food you cook with the cloves. It is good to chop the garlic before cooking and let it sit raw. From this, it will only become more useful, since the formation of substances in it increases in the air, because of which it is so valued. The product prepared in this way must be used for cooking, but in no case raw, ” Nikita Kharlov emphasized.

15 November 2020, 08:00 Tourism Red, yellow, green.How vegetable dishes are prepared in different countries 90,000 7 beneficial properties of garlic, proven by scientists

You can listen to this article. Play a podcast if that’s more comfortable for you.

Garlic adds not only an exquisite (well, or specific) taste to dishes, but also several substances that are extremely important for the human body.

For example, allicin ^{is an unstable sulfur compound that is formed when a clove of garlic is chewed, crushed or chopped.It is this substance that is responsible for that very unique smell. Actually, such amber is a defense mechanism by which garlic tries to scare away living creatures that seek to chew it. But that’s a slightly different story.}

In addition, it contains other sulfur compounds – diallyl disulfide and s-allylcysteine, as well as a decent amount of vitamins and trace elements. Four cloves (about 28 grams) will give you ^:

• manganese – about 23% of the RDA
• vitamin B6 – 17%;
• vitamin C – 15%;
• selenium – 6%.

Add fiber, calcium, copper, potassium, phosphorus, iron, vitamin B1 and garlic is a nutritious vegetable. Moreover, it is capable of improving health.

7 reasons to eat garlic every day

Here are just a few of its health benefits ^.

1. Possibly strengthens the immune system and helps to cope with colds

At least one large study ^{showed that if you eat garlic daily, the frequency of various ARVIs is reduced by an average of 63% – compared to the use of a placebo.}

And even if such a person (for the sake of accuracy, we note that the volunteers did not eat the cloves themselves, but the supplement with allicin) gets sick, he gets rid of the symptoms of a cold much faster – in a day and a half versus five in the placebo group.

According to other sources ^{, ​​the addition of garlic extract to the diet improves the function of immune cells. And people who take it get sick half as often as those who do without an odorous plant.}

Despite this information, medicine is still cautious and insists that more research is needed.But if you often catch colds, it is worth trying to connect this vegetable.

2. Reduces blood pressure

Important for those who suffer from hypertension. Eating about four cloves a day for 24 weeks or longer lowers blood pressure just as effectively ^{as some drugs.}

This is not the only study on this subject. Garlic can actually curb hypertension – this is a scientifically proven fact.

3. Reduces the level of “bad” cholesterol

Daily consumption of garlic reduces ^{the level of cholesterol in general and low-density lipoprotein (LDL – the same “bad” cholesterol) in particular. The effect is most noticeable if you eat 3-4 cloves every day for 8 weeks or more.}

4. Resists the development of senile dementia

Garlic contains a large amount of antioxidants ^{, ​​which, among other things, protect against mutations and damage to the brain cells.Thus, the inclusion of this plant in the diet helps to reduce the risk of developing memory impairment and dementia, including Alzheimer’s disease.}

5. Reduces blood sugar

This is especially noticeable ^{in people who have type 2 diabetes. Moreover, the effect is manifested after 1-2 weeks of daily consumption of the vegetable.}

Research is still ongoing, but scientists call them very promising. It is recommended that garlic be included in type 2 diabetes therapy.But it is highly desirable to do this under the supervision of the attending physician.

6. Reduces the risk of prostate cancer

In Chinese men who eat at least one large clove a day, the risk of prostate cancer is 50% lower than ^{than those who do not eat garlic at all or are content with very small lobules) doses.}

7. Treats fatigue

Exercise-induced fatigue will subside ^{or be less pronounced if you eat at least 1-2 cloves.Scientists do not yet understand what is the reason for this effect. However, garlic is considered a promising remedy that can help combat fatigue.}

Who should be more careful with garlic

Besides the benefits, garlic can also have side effects. Experts from the authoritative medical resource WebMD urge ^{not to abuse this vegetable for those who:}

• Suffer from blood clotting disorders. Garlic, especially fresh garlic, can increase the risk of bleeding.
• Has stomach or digestive problems. The vegetable irritates the gastrointestinal tract and can cause heartburn or other digestive problems.
• Has low blood pressure.
• Preparing for surgery. Here, the risks are again associated with a deterioration in blood clotting.
• Suffers from hypoglycemia (low blood sugar).

And in any case: if you want to use garlic for preventive purposes, just in case, consult your physician.Your doctor will likely approve of your decision and help you find the right daily dose of a fresh vegetable or garlic supplement.

But, perhaps, the peculiarities of your health are such that you should not lean on it. And it is better to clarify this issue with a physician in advance.

Read also 🍅🥒🥕

cancer medicine, the benefits and harms of table horseradish root for the treatment of oncology

With such a large selection of seasonings and spices, it is very difficult to find the one that could be added to your favorite dish without the risk of getting extra calories or not very useful substances.However, you should pay attention to horseradish (or rather its root), a vegetable rich in antioxidants and nutrients.

What is horseradish good for?

Research says this beneficial product can protect against bacterial infections, support digestion, reduce inflammation, and more.

What about blood pressure? Or liver?

Before adding horseradish to your diet, let’s learn more about it.

What is hell?

Horseradish is a root vegetable primarily used as a condiment. Due to its characteristic tart smell, it is usually added to meat and fish dishes during their preparation.

Horseradish has also been used in folk medicine for a very long time. It helps prevent and treat a range of ailments. This plant belongs to the Cruciferous family; Plants of this family are known for the presence of a component called glucosinolate in their composition.

The root vegetable contains a large amount of antioxidants and enzymes (including horseradish peroxidase). Thanks to their presence, horseradish can stop the growth of bacteria, fight diseases, and also supply the body with the necessary vitamins and minerals.

This plant is native to southeastern Europe, but now it can be found in all corners of the planet. In the Middle Ages, both the root and the leaves of horseradish were used for medicinal purposes.

It is known as a natural diuretic, a medicine for respiratory problems and even urinary tract infections.

It has a pungent taste, somewhat similar to wasabi root, which is called Japanese horseradish, both plants belong to the same family. Horseradish in dishes can be replaced with wasabi paste.

Yet these two plants differ, but not only in color and appearance.

Wasabi has a richer and more complex flavor. However, it is more expensive, difficult to find fresh and even more difficult to grow.

Nutritional properties

As a rule, horseradish is consumed fresh.It can be finely chopped or purchased as a ready-made seasoning.

Horseradish can be found in many recipes, such as mashed potatoes, cheese, mayonnaise, or aioli sauce.

This spicy food is low in calories, but rich in vitamin C and folate. One tablespoon of horseradish (about 15 g) contains approximately:

• 7.2 Calories
• 1.7 g carbohydrates
• 0.2 g protein
• 0.1 g fat
• 0.5 g dietary fiber
• 3.7 milligrams vitamin C (6% of the RDI)
• 8.6 mcg folate (2% of the RDI)

In addition, horseradish contains small amounts of calcium, magnesium, potassium, zinc, manganese, vitamin B6 and selenium.

Health Benefits

1. Has anti-cancer properties

Glucosinolate substances give the root vegetable its specific taste. They are also effective in fighting cancer. Glucosinolates protect plants from toxins and harsh environmental conditions.

Horseradish contains 10 times more glucosinolate than broccoli. So even in small amounts, it is very useful. Numerous studies, including a study by the University of Illinois in the United States, have shown that the root of this plant makes the human body more resistant to cancer.Primary results suggest that horseradish can cause human breast and colon cancer cell death. It also helps protect against oxidative damage caused by free radicals.

Scientists are currently working to use glucosinolates as chemopreventive agents. Also, one study showed that the process of processing the root only increases its anti-cancer properties (which is not typical for vegetables), so you can safely cut it.

2. Contains a lot of antioxidants

Free radicals can seriously harm our body. But foods rich in antioxidants are able to protect it. So, horseradish contains phytocomponents that are beneficial to health.

Some antioxidants are inherently anti-mutagenic. This means that they are able to protect against the harmful effects of mutagens.

There is evidence that changes in the body may be associated with heart disease and some other common degenerative disorders.Interestingly, one analysis of in vitro (“in vitro”) showed that horseradish extract was able to reduce the amount of DNA damage caused by zeocin, an antibiotic that provokes oxidative stress.

3. Protects against germs and bacteria

The oil that gives the savory flavor to horseradish, wasabi and mustard is called allyl isothiocyanate or mustard oil. This colorless substance has antimicrobial activity and is capable of fighting many pathogens.

Many studies suggest that horseradish has powerful antimicrobial and antibacterial effects.

So, horseradish essential oil helps to keep fried beef from spoilage for a longer time. The horseradish in meat stops the growth of most bacteria, thus keeping it fresh.

The root of the plant also has a positive effect on phagocytes, a type of cell in the human body that absorbs bacteria.An experiment in mice showed that the root promotes the antimicrobial action of cells, helping them to better cope with infections and diseases.

4. Relieves the symptoms of respiratory diseases

Due to its antibiotic properties, horseradish has long been used in traditional medicine to treat bronchitis, sinusitis, coughs and uncomplicated colds.

German scientists have studied a herbal medicine that contains horseradish, comparing it to conventional antibiotics.It turned out that the treatment of acute sinusitis and bronchitis with both means is almost equally effective.

This finding is especially helpful when considering all the side effects of antibiotics. Scientists also suggest that further study of this plant will help reduce the frequency of antibiotic use and find a more natural remedy to combat ailments.

The problem is that many of the antibiotics used to treat respiratory diseases only suppress symptoms, while aggravating the overall health of the body.

The pungent smell of horseradish helps flush mucus from your upper respiratory tract and protect yourself from infections. For sinus problems, it may seem that the use of the root vegetable only increases the secretion of mucus. However, it might even be useful.

After a day or two, your body itself will begin to get rid of “unnecessary” substances, preventing the development of infection.

5. Helps treat urinary tract infections

Horseradish’s ability to stop the growth of bacteria and microbes allows it to treat acute urinary tract infections (UTIs) more effectively than traditional antibiotics, which can have adverse effects.The glycoside sinigrin, present in horseradish, prevents fluid retention in the body and acts as a natural diuretic. It is an excellent prevention of kidney and urinary tract infections.

Allyl isothiocyanate present in horseradish fights not only bladder cancer, but also infections.

6. Normalizes digestion

Horseradish contains enzymes that stimulate digestion, regulate the gastrointestinal tract and relieve constipation.Bile allows you to get rid of excess cholesterol, fats and other waste products, and also supports the digestive system.

This root vegetable is considered choleretic, which means it stimulates the production of bile in the gallbladder, contributing to the normal functioning of the intestines.

It also contains fiber, which plays a major role in the digestion of food. For example, research shows that increasing your fiber intake can relieve you of problems such as gastroesophageal reflux disease (GERD), diverticulitis, and stomach ulcers.

Useful properties of horseradish

7. Relieves inflammation and pain

In ancient Greece, horseradish was used as a natural pain reliever for back pain. In addition, it has been used in traditional medicine for headaches.

Despite the need for more careful study, horseradish is currently used externally for pain caused by trauma, arthritis or inflammation.Its effectiveness can be attributed to the many beneficial substances in the vegetable, which endowed it with anti-inflammatory effects.

8. Promotes weight loss

Low in calories but high in fiber, this vegetable will perfectly complement your menu if you are planning to shed those extra pounds. Unlike other sauces with a lot of sugar and calories (ketchup, barbecue, various ready-made salad dressings), horseradish will add flavor to your dish without any sense of guilt.

And the mustard oil, which is present in the composition, only contributes to the process of losing weight.

A study in rats published in “ Journal of Food Science and Technology ” suggests that the use of mustard oil rich in diacylglycerol also promotes weight loss in rodents an increase in leptin levels. Leptin is a hormone responsible for feeling full and helping to control weight.

However, maintaining consistently high leptin levels can lead to resistance to this substance. In this case, the body loses its ability to produce and use this hormone efficiently.

Where to buy and how to cook

Horseradish can always be found in the store, even fresh horseradish is sold all year round. However, it will be most recent in the spring.

As a rule, roots are sold with a length of 5-10 cm (in whole it can reach 50 cm).Choose a firm root with no soft or greenish areas.

It is better not to take overly dry or shriveled roots. They’ve probably been on the shelf for quite some time.

Or you can opt for a ready-made seasoning.

What does ready-made horseradish mean?

Horseradish root is added to the seasoning (with the addition of vinegar and salt), a sauce or paste is made from it (it can be red if beet juice is added to it).

Horseradish paste can be found in the fridge of any grocery store. Packaged chopped horseradish is also popular.

Can horseradish root be eaten raw?

Horseradish is commonly used as a condiment, but it can also be eaten raw or pickled.

Horseradish, like ginger, can be stored in a bag in the refrigerator. However, it should be borne in mind that when cut, it begins to dry.

It is best to eat it within 1-2 weeks of purchase, sliced ​​and only last for a few days.

It is better to freeze horseradish whole and store for no more than 6 months.

In any case, the longer you store it, the less pungent it becomes. Horseradish paste can also be stored in the freezer, but no longer than 3 months.

What does a bad horseradish root look like?

If you notice darkened areas or mold at the root, then it’s time to throw it away.

When cooking the root vegetable, you can use a stiff brush to scrub it.

When buying a large root, keep in mind that there may be a bitter fibrous core inside. But if you add it to a dish, then the aroma will become more intense.

A food processor or blender can make cooking this plant much easier. This way you can quickly grind horseradish to make a paste or to add to a meat dish.

However, be careful when opening the lid of the combine. The steams of the vegetable immediately after cutting will be very intense. By opening the window, you can reduce their concentration and the risk of eye and nose irritation.

Cooking methods

There are many recipes for making various horseradish sauces. In addition to the root vegetable, Dijon mustard, sour cream, mayonnaise and green onions are usually added to it. To make your own sauce, mix horseradish with vinegar and salt first, then add other ingredients to your liking.

How long can horseradish be stored?

Typically, this vegetable can be stored in the refrigerator in a glass jar for up to 6 months. For a longer shelf life, it is better to preserve horseradish.

You can always buy this root vegetable at the grocery store or even grow it yourself.

How to grow horseradish?

A plant can be grown from even the smallest piece of root. It loves the sun and lots of soil to develop its root system.

However, the root vegetable can be very aggressive, so it is worth growing it in a pot to limit its spread.

When is the best time to harvest? Cold can intensify the stinging taste of horseradish, so it is best to dig up the roots in late fall or early spring.

You can add horseradish to your diet in a variety of ways. Here are some recipes for adding this vegetable:

• Extra hot mustard with horseradish
• Pickled horseradish
• Honey-mustard dressing
• Horseradish yoghurt sauce
• Cauliflower puree with horseradish and green onions

Risks and side effects

Despite the many beneficial properties of horseradish, it also has a number of adverse effects that should be considered.

The mustard oil in the root can irritate the skin, mouth, nose, throat, digestive and urinary systems. For external use, start with a non-concentrated oil solution (less than 2%) to test for sensitivity.

They often complain that horseradish vapors seem to “act directly on the brain.” This is due to the presence of the organosulfur substance allyl isothiocyanate, which, when it enters the nasal cavity, causes a tingling sensation.Due to the intense aroma and taste, experts do not recommend using horseradish for children under 5 years old.

It is not yet entirely clear whether mustard oil is safe for pregnant and lactating women, therefore, in order to avoid adverse consequences, we recommend that you stop using the root vegetable during this period. People with kidney disease should also give up horseradish, as it can cause a diuretic effect.

People with digestive problems, such as ulcers, bowel disease, infections, or other similar ailments, should also limit their intake of horseradish, as it can worsen the condition.For the same reason, insufficient activity of the thyroid gland is an excuse to exclude the root crop from your diet.

• Horseradish is a cruciferous plant with a tart odor and many beneficial properties.
• Horseradish is low in calories, but is rich in vitamin C, folate, fiber and antioxidants.
• What is the use of horseradish? Some research suggests that the root vegetable should have anti-cancer properties, improve digestion, reduce inflammation, and treat urinary tract infections.
• In addition, the plant can reduce the growth rate of microbes and fight respiratory diseases.
• There are many ways and recipes for preparing horseradish, so you can easily include it in your diet.
• However, it may cause allergies; it is not recommended for pregnant and lactating women, kidney and thyroid problems, or eating disorders.

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90,000 benefits and harms to health and the human body, useful properties and contraindications, use for women, men, hair, skin

Garlic is not just a spice that is in demand in cuisines around the world and adds a delicious flavor to dishes. This is also a real find for our health: garlic is able to prevent and eliminate many diseases. This unique food product contains a large amount of vitamins, minerals and trace elements necessary for a person.

It has a positive effect on the functioning of internal organs, cardiovascular, digestive and other systems of the body, the condition of the skin and hair, is a powerful natural antibiotic, reduces the risk of cancer. Garlic has been recognized by the National Cancer Institute as one of the few vegetables that have anti-cancer effects.

Garlic is widely available, you can buy it (its prices are very affordable) or grow it yourself (this vegetable does not require special care).In return, you are guaranteed to receive a flavored, natural nutritional supplement with many health benefits.

General benefit

Garlic is an irreplaceable product in the diet of people who care about their health and longevity. Numerous scientific studies confirm the positive effect of this vegetable crop on the human body. Here are some of the main benefits of eating garlic.

1. Blood pressure stabilization.
Garlic extract contains a biologically active sulfur compound – alliin, which is converted into allicin by the action of enzymes after grinding the vegetable (slicing, crushing, etc.). By the way, this same allicin gives garlic a pungent aroma.

So, thanks to this compound, garlic has a unique property to lower blood pressure – systolic by 10 mm. rt. Art. and diastolic by 8 mm. rt. Art. – due to the expansion of blood vessels.

It is the deficiency of sulfur in the body that leads to high blood pressure, so additional intake of this macronutrient from food will help stabilize it.

It should be noted that heat treatment of a vegetable destroys allicin, therefore, to obtain the desired effect, garlic must be consumed dry or raw.

2. Reducing the level of LDL cholesterol.
LDL cholesterol is cholesterol that is carried by low-density lipoproteins. It is important for our body, but its increased content causes the appearance of fatty deposits on the walls of blood vessels, which is fraught with various diseases.

American researchers, after a series of experiments, found that adding garlic to the diet can reduce LDL cholesterol levels by 10% in male patients suffering from hypercholesterolemia.

In rats, garlic slowed down the synthesis of cholesterol in the liver. Additional experiments with water-soluble and lipid-soluble compounds in garlic have shown that water-soluble compounds reduce cholesterol synthesis by up to sixty percent.

Thus, daily consumption of 1-2 cloves of raw garlic can normalize the level of LDL cholesterol in our body.

3. Prevention of cardiovascular diseases.
Regular consumption of garlic lowers the level of cholesterol, lipids and triglycerides in the blood, reduces platelet aggregation (“sticking” of cells, exceeding the aggregation rate threatens the appearance of blood clots), while increasing the activity of antioxidants, which helps prevent the occurrence of cardiovascular diseases.

Garlic also works effectively in the treatment and prevention of atherosclerosis. Make a fragrant product a must in your daily menu: a clove of raw garlic a day will help prevent heart and blood vessel problems.

4. Strengthening bones.
Lifestyle, age-related changes lead to loss of bone strength, which causes fractures, osteoporosis and various problems with the skeleton. It has been found that garlic is an effective product in the treatment of osteoporosis and arthritis.Studies in rats suggested adding garlic oil to their diet.

It was found to inhibit the destruction of bone tissue caused by oophorectomy (removal of the ovaries in breast cancer). The diallyl disulfide in garlic has also been shown to help inhibit enzymes that break down bone matrix and thus prevent bone damage.

To strengthen bone tissue, it is enough to consume two or three cloves of raw garlic per day.

5. Elimination of intestinal diseases.
Upset stomach, disruption of the digestive system clearly does not make our life better. One clove of garlic before breakfast, washed down with a glass of water at room temperature, will relieve you of problems associated with disrupted bowel movements. This unique vegetable has the ability to recognize good and bad bacteria in the gut.

Due to its strong antibacterial effect, garlic removes harmful enterobacteria from the intestines.In addition, garlic effectively fights against Helicobacter pylori (Helicobacter pylori) – a bacterium that lives in the pylorus and infects various areas of the stomach, as well as parts of the duodenum.

6. Normalization of blood sugar levels.
Elevated blood sugar levels lead to a tendency to develop diabetes, obesity, high blood pressure, etc. If you have high blood sugar, be sure to include three to four cloves of fresh garlic a day in your diet.Kuwaiti researchers, as a result of experiments with animals, found that it is raw garlic that can significantly reduce blood glucose levels.

7. Prevention of thromboembolism development.
Blood clotting is the most important protective function of the body, preventing excessive blood loss. However, increased clotting is dangerous because the resulting blood clots (thrombi) can break off and be carried by the bloodstream to vital organs (brain, lungs, kidneys, etc.)).

Scientists from India conducted an experiment in which patients ate 10 mg of raw garlic daily for two months, and found that regular consumption of this daily allowance before breakfast prevents the risk of thromboembolism.

8. Help in the fight against cancer.
Garlic contains the organosulfur compound diallyl sulfide, which slows down oxidative processes, and selenium, which prevents DNA mutation, uncontrolled proliferation of tissue by cell division (proliferation) and the appearance of metastases.

Clinical studies by Chinese oncologists have shown that a spicy vegetable reduces the chances of tumors by 33% and stomach cancer by more than 50%.

Hence the conclusion: to reduce the risk of cancer, you should adhere to a healthy lifestyle and eat appropriate foods, which is exactly what garlic belongs to. Just one clove of garlic in the morning is a powerful cancer prevention.

9.Improving immunity.
Garlic is the richest source of phytonutrients – bioactive components found in plant foods that have a powerful antioxidant effect on our body. Antioxidants eliminate toxins and reduce the rate of oxidative processes, which helps to protect against various diseases, DNA mutations and prevents cell dysfunction.

Numerous studies confirm the fact that adding garlic to the diet (one to two cloves per day) increases the number of different types of immune cells in the human body and, accordingly, improves immunity.

10. Slowing down of oxidative processes.
As already mentioned, the substances contained in garlic are capable of inhibiting oxidative reactions in the body. So, water-soluble sulfur compounds prevent DNA damage, minimize the risk of inflammation and atherosclerosis caused by oxidative processes.

In addition, garlic can prevent the onset of heart disease by destroying free oxygen radicals that negatively affect the body.Just one clove of this product is an indispensable aid in the fight against free radicals.

11. Prevention of heavy metal poisoning.
Heavy metal poisoning can have serious consequences for the human body, up to and including death. To avoid the accumulation of heavy metals in the body and to prevent poisoning, pickled garlic should be consumed.

The benefits of this product are confirmed by experiments: garlic, which was given to laboratory rats, helped to reduce the amount of heavy metals.Another study showed that pickled garlic was more effective in reducing the amount of cadmium in experimental animals.

12. Help in the treatment of diabetes.
Diabetes is one of the most common diseases, a metabolic disorder, usually caused by an unhealthy lifestyle. Researchers from India, using garlic as a dietary supplement for rats, found that the blood glucose and triglycerides in the experimental animals significantly decreased.In addition, insulin sensitivity has increased.

If you are diabetic or pre-diabetic, be sure to consume a couple of cloves of raw garlic every day. This will be an excellent prevention of diabetes and will help in the fight against the disease.

13. Treatment of urinary tract infections (UTI).
UTI – infection of the bladder or kidney. Garlic effectively suppresses and prevents the growth of Pseudomonas aeruginosa. This pathogen causes inflammation of the urinary tract as well as recurrent UTIs and kidney infections.

Also, garlic stops the reproduction of E. coli in the urinary tract. Three cloves of garlic added daily to food will help prevent UTIs and help treat pre-existing kidney diseases and infections.

14. Help in the treatment of colds and asthma.
Garlic is one of the oldest natural medicines for the treatment of colds and asthma. Massaging the area of ​​the nose, throat and lungs with a warm mixture of mustard and garlic oils effectively warms the body and helps clear accumulated mucus from the lungs.

Also, garlic reduces the hypersensitivity of asthmatics, so in addition to massage with oil, use raw garlic to prevent and treat these diseases.

15. Treatment of herpes.
Herpes simplex virus causes painful blisters (called colds) on the lips, chin, and nose. And the worst thing is that this disease is contagious. But the anti-inflammatory properties of garlic and its ability to destroy germs helps in eliminating this problem.

However, to date, unfortunately, there is no clear scientific evidence for this phenomenon. And yet, a couple of cloves of garlic a day won’t hurt.

16. Prevention of dementia and Alzheimer’s disease.
According to research data, garlic can prevent the onset of neurodegenerative diseases, dementia (acquired dementia). Alzheimer’s is a type of dementia, hence the aromatic vegetable is effective in avoiding it.

The bioactive compound S-allylcysteine, which we mentioned at the beginning of the article, has a neuroprotective effect, that is, it prevents the destruction of brain neurons.

And antioxidant and anti-inflammatory properties of garlic prevent further deterioration of the patient’s condition. Therefore, without hesitation, start eating three to four cloves of garlic a day – this will help avoid the occurrence of the above diseases.

17. Weight loss.
If you are on the path to weight loss, garlic is your true ally.Three cloves of garlic a day slows down the formation of cells that can store fats, increases thermogenesis and lowers the level of “bad” LDL cholesterol.

18. Eye protection.
Regular consumption of garlic normalizes intraocular pressure, prevents the growth of microbes that provoke the development of keratitis. Laboratory studies in rats have shown that garlic juice prevents lead-induced apoptosis of retinal cells.

19. Elimination of ear infections.
Ear infections often lead to related illnesses, which can result in total or partial hearing loss. Garlic is the guardian of ear health – it is effective in fighting infections due to its anti-inflammatory properties, but there is no scientific evidence for this yet.

20. Improving oral health.
Allicin contained in garlic has a pronounced antimicrobial effect and destroys oral pathogens that cause caries and periodontitis.Thus, chewing one clove of garlic daily will help prevent toothache, tooth decay, and various oral diseases.

In addition to eating this product, garlic extract is also used for mouthwash. Simply put, the use of toothpastes and rinses that contain garlic extract has a positive effect on the health of the entire oral cavity.

21. Improving the absorption of iron and zinc.
These two trace elements are essential for the proper functioning of the entire body.The sulfur contained in garlic has a positive effect on the absorption of iron and zinc. If you have a deficiency of these elements in your body, a couple of pieces of garlic in your daily diet can correct the situation and normalize the bioavailability of zinc and iron.

22. Treatment of fatty liver disease.
An increased amount of fatty deposits in the liver can be fatal. Therefore, it is so important to lead a healthy lifestyle and take preventive measures to avoid fatty liver.Eating garlic daily is one such measure.

S-allylmercaptocysteine, which is contained in a spicy vegetable, repairs damaged areas of the organ, and the antioxidant properties of garlic oil provide reliable protection.

Benefit for women

23. Decreased activity of yeast infections.
The skin tends to successfully protect us from yeast infections. However, pathogens can enter through wounds or cuts, and can also be sexually transmitted.

Women are most commonly affected by yeast infections, and these infections have unpleasant symptoms. Garlic is an effective natural remedy against them.

Its antifungal properties inhibit yeast proliferation and is also highly effective in treating yeast symptoms. Studies have shown that garlic extract is effective against infections caused by Candida yeast.

For the prevention and control of the disease, it is advisable to use two or three pieces of garlic, but in no case apply it to the area of ​​infection.

24. Prevention of the development of breast cancer.
We have already mentioned that garlic helps prevent the onset of cancer. One of the most common cancers today is breast cancer, a disease that affects a large number of women around the world.

The compounds contained in garlic have a destructive effect on cancer cells, stop the process of their growth and reproduction. That is why regular consumption of garlic is a powerful prevention and help in the treatment of this type of cancer.

25. Improving sexual health.
Garlic has a cleansing effect on our vessels, removing them from deposits on the walls of cholesterol, which improves blood flow to organs. The genitals are filled with blood vessels of different sizes, and good blood flow in them can help a woman to enjoy more sexual intercourse.

Thus, garlic has a positive effect on improving sexual health, increasing libido and increasing vitality.

Skin benefits

26. Fight against acne.
The anti-inflammatory and antioxidant effects of garlic are effectively used in the treatment of acne. Acne occurs when the body builds up excessive toxins, clogged pores, and bacterial infections. Due to its amazing properties, garlic successfully helps to alleviate the symptoms of the disease and fights the appearance of unaesthetic skin rashes.

To prevent and prevent the appearance of acne, you should eat a clove of garlic daily with cold water, and always observe personal hygiene and keep the skin clean and hydrated.

27. Soothing effect in psoriasis.
As an autoimmune disease that cannot be completely cured, psoriasis presents many problems for sufferers of this disease. Red, itchy, scaly patches that appear during flare-ups on the scalp, knees, and elbows are all symptoms of psoriasis.

Since it is an inflammatory process, it is likely (although not yet scientifically confirmed) that garlic, due to its anti-inflammatory properties, can be used to relieve symptoms of an unpleasant disease.This can be achieved by consuming three cloves of garlic with onions, broccoli and beet juice every day.

28. Slowing down the aging process of the skin.
Aging is an inevitable process that is aggravated by stress, bad habits, heredity and other factors. As a source of S-allylcysteine, garlic helps protect the skin from the harmful effects of UV radiation.

Antioxidants and anti-inflammatory compounds contained in this product neutralize oxygen free radicals, slowing down oxidative processes.

In addition, garlic promotes the synthesis of new – healthy – skin cells. To prevent the formation of wrinkles and other signs of aging, it is recommended to regularly consume a clove of garlic with honey and lemon in the morning.

You can also make a “cocktail of youth”: chop the garlic and fill it with water, and drink the resulting infusion in the morning.

29. Reduction of stretch marks.
Unaesthetic white stripes on the skin (stretch marks, they are also striae) bother many of the fair sex.Stretch marks can be completely removed only by surgery, but you can reduce them and make them less noticeable on your own.

Add oil massage to proper nutrition, physical activity: heat the base oil (mustard or olive) and add two or three cloves of garlic to it. When you start to smell, remove the garlic and let the oil cool slightly, but not completely. Massage the problem areas with warm oil in a circular motion.

Benefits for hair

30.Help in the treatment of alopecia (hair loss).
Ecology, heredity, improper lifestyle and many other factors can negatively affect the condition of the hair. And if for some this is expressed in a deterioration in the structure of the hair, the appearance of dandruff, that is, in cosmetic problems that are quite easily eliminated, for others this can result in significant hair loss, up to alopecia.

Alopecia is a fairly common autoimmune disease, which is characterized by hair loss on the head, face and other parts of the body.To date, there is no one hundred percent effective remedy to eliminate this problem, so numerous studies are underway.

One such study, conducted in Iran, investigated the effect of garlic gel on the treatment of alopecia. For three months, participants in the experiment, taking corticosteroids to combat the disease, additionally applied garlic gel to their skin.

This treatment plan has been found to add to the effectiveness of therapy for alopecia areata.Also, for the prevention of the disease, it is useful to use garlic, adding it to salads and other dishes, but only in its raw form, since after heat treatment it can partially lose its beneficial properties.

Benefit for men

31. Increased attractiveness for women.
Many people think that the smell of garlic can cause negative attitudes towards you, but research shows very different results. The body odor of men who regularly consume garlic in reasonable amounts is more attractive to women than those who do not have garlic in their diet.

Prague scientists have proven this experimentally. Therefore, if a man wants to become even more desirable for women, he needs to eat twelve grams of garlic daily.

32. Potency increase.
Garlic is a source of nutrients that play an especially important role in the full functioning of the male body. These are vitamins B, C and D, potassium, magnesium, phosphoric and sulfuric acid, as well as selenium – a mineral necessary for maintaining the health of the male reproductive system.

A clear advantage of the aromatic product is its effect on potency. This becomes possible due to increased blood circulation: with the systematic use of garlic, the blood flow to the organs (including the sexual ones) becomes greater and, accordingly, male strength increases significantly.

33. Prevention of prostatitis.
It has also been established that the presence of garlic in the daily menu is an excellent preventive measure to prevent the development of prostatitis.

34. Increase in muscle mass.
Compounds in garlic inhibit the production of cortisol, a hormone that damages muscles and prevents muscle growth. Avid athletes know this, and therefore, before training, it is advised to consume a couple of cloves of garlic.

In addition, by blocking the production of cortisol, this product promotes the production of testosterone, a hormone that helps to build muscle mass and maintain it.

Harm and contraindications

1.Specific smell.
Garlic is a rather tasty spicy spice, but regular use of it raw can cause a persistent specific smell that not everyone will like.

2. Nausea, heartburn, vomiting.
Overuse of the spice can cause dizziness, heartburn, nausea and vomiting.

3. Exacerbation of gastritis.
Large amounts of garlic can have a negative effect on the stomach, causing stomach problems and worsening gastritis.

4. Increase in body temperature.
Since garlic increases thermogenesis, eating a large amount of food can cause an increase in body temperature and, as a result, the occurrence of sweating.

5. Migraine.
Garlic is a trigger, that is, a factor that can provoke migraines. If you are prone to frequent migraines, try to refrain from excessive consumption of this vegetable.

6. Eye problems.
An excess of garlic on the menu may well have a negative effect on eye health, for example, cause intraocular bleeding.

7. Reduced pressure.
Garlic eaten in reasonable amounts can prevent hypertension, but an overt addiction to the food can dramatically lower blood pressure.

8. Allergic reaction.
If the product is intolerant or consumed in excess of the norm, allergic reactions may occur in the form of itching, rash, redness and peeling of the skin.

9. Aggravation of vaginal infections.
As they say, everything is fine, but in moderation. Above we mentioned the benefits of garlic for yeast infections, however, exceeding the norm of spice in the diet, on the contrary, can aggravate a vaginal infection.

10. Liver damage.
An excess of garlic can be toxic to the body, and then instead of benefit, you will receive a severe blow to the liver.

11. Pregnancy.
Pregnant women should also avoid eating garlic.

12. Diseases of the gastrointestinal tract.
If you have stomach ulcers, coronary artery disease, or inflammatory bowel disease, or have had surgery on it, it is best to refrain from consuming garlic.

Chemical composition of the product

Nutritional value of garlic (100 g) and percentage of the daily value:

• Nutritional value
• Vitamins
• Macronutrients
• Trace elements

• calories 149 kcal – 10.46%;
• proteins 6.5 g – 7.93%;
• fats 0.5 g – 0.77%;
• carbohydrates 29.9 g – 23.36%;
• dietary fiber 1.5 g – 7.5%;
• water 60 g – 2.34%.

• C 10 mg – 11.1%;
• E 0.3 mg – 2%;
• K 1.7 μg – 1.4%;
• B1 0.08 mg – 5.3%;
• B2 0.08 mg – 4.4%;
• B4 23.2 mg – 4.6%;
• B5 0.596 mg – 11.9%;
• B6 0.6 mg – 30%;
• B9 3 μg – 0.8%;
• PP 2.8 mg – 14%.

• potassium 260 mg – 10.4%;
• calcium 180 mg – 18%;
• magnesium 30 mg – 7.5%;
• sodium 17 mg – 1.3%;
• phosphorus 100 mg – 12.5%;
• chlorine 30 mg – 1.3%.

• iron 1.5 mg – 8.3%;
• iodine 9 μg – 6%;
• cobalt 9 μg – 90%;
• manganese 0.81 mg – 40.5%;
• copper 130 μg – 13%;
• selenium 14.2 μg – 25.8%;
• zinc 1.02 mg – 8.5%.

Conclusions

Despite the possible harm, we can say with confidence: such a powerful natural antibiotic and an assistant in the fight for a healthy body is still to be looked for.

And if you remember about its widespread use, price and availability all year round, then all doubts – whether or not they are – will disappear by themselves.Take the first and most important step to health and longevity, starting today.

Useful properties

• Blood pressure stabilization.
• Reducing LDL cholesterol levels.
• Prevention of cardiovascular disease.
• Strengthening bones.
• Elimination of intestinal diseases.
• Normalization of blood sugar levels.
• Prevention of thromboembolism.
• Help in the fight against cancer.
• Increased immunity.
• Slowing down of oxidative processes.
• Prevention of heavy metal poisoning.
• Aid in the treatment of diabetes.
• Treatment of urinary tract infection (UTI).
• Help in the treatment of colds and asthma.
• Treatment of herpes.
• Prevention of dementia and Alzheimer’s disease.
• Weight loss.
• Eye protection.
• Elimination of ear infections.
• Improves oral health.
• Improving the absorption of iron and zinc.
• Treatment of fatty liver disease.
• Benefits for skin and hair.
• Benefits for men and women.

Harmful properties

• Specific odor.
• Nausea, heartburn, vomiting.
• Exacerbation of gastritis.
• Increased body temperature.
• Migraine
• Eye problems.
• Reduced pressure.
• Allergic reaction.
• Worsening of vaginal infections.
• Liver damage.
• Pregnancy
• Diseases of the gastrointestinal tract.

Sources of research

Major studies on the benefits and dangers of garlic have been carried out by foreign doctors and scientists. Below you can find the primary sources of research on the basis of which this article was written:

Research Sources

1. http://lpi.oregonstate.edu/mic/food-beverages/garlic#biological-activities
2.https://www.cdc.gov/nchs/fastats/leading-causes-of-death.htm
3.https://www.cdc.gov/nchs/fastats/leading-causes-of-death.htm
4.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4366009/
5.http: //lpi.oregonstate.edu/mic/food-beverages/garlic#biological-activities-cancer-prevention
6.https: //www.ncbi.nlm.nih.gov/pmc/articles/PMC4266250/
7.https: //www.ncbi.nlm.nih.gov/pubmed/20594781
8.https: // www.ncbi.nlm.nih.gov/pubmed/21166677
9.http: //apps.who.int/medicinedocs/en/d/Js2200e/4.html
10.http: //umm.edu/health/medical/altmed/herb/garlic https://www.ars.usda.gov/midwest-area/madison-wi/vegetable-crops-research/docs/simon -garlic-origins /
11.https: //www.ncbi.nlm.nih.gov/pmc/articles/PMC4103721/
12.http: //nutritiondata.self.com/facts/vegetables-and-vegetable-products / 2446/2
13.https: //www.ncbi.nlm.nih.gov/pubmed/11238803
14.https: //www.ncbi.nlm.nih.gov/pubmed/21143861
15.https: / /www.ncbi.nlm.nih.gov/pubmed/16484567
16.https: // www.ncbi.nlm.nih.gov/pmc/articles/PMC3208935/
17. https://www.ncbi.nlm.nih.gov/pubmed/21

7
18. https://www.ncbi.nlm.nih.gov / pmc / articles / PMC4389398 /
19.https: //www.ncbi.nlm.nih.gov/pubmed/17314444

Additional useful information about garlic

How to use

Garlic is a valuable product in all forms, although, without a doubt, the use of raw spices is preferable – more nutrients are retained.

1.Natural medicinal product.
Garlic is mainly used as an antimicrobial anti-inflammatory agent to fight various diseases.

2. Cooking.

Garlic is a delicious aromatic hot spice used for many dishes: fried, baked, stewed. Raw garlic is in perfect harmony with ingredients in various salads, sauces, marinades, it is used for stewing and baking meat and fish.

This enhances the flavor of the dish and provides health benefits.

The benefits of garlic can be increased by chopping, slicing or crushing and letting sit for 5-10 minutes before adding to a dish.

Grinding the product starts the production of the alliinase enzyme, and holding for a certain time allows this enzyme to convert part of alliin into allicin, which then forms useful organosulfate compounds.

3. Preventive measures.
As the prevention of many diseases and for the general strengthening of the body, the World Health Organization recommends the use of garlic daily: fresh – 2–5 g, in powder form – 0.4–1.2 g, garlic oil – 2–5 mg, garlic extract – 300-1000 mg.

How to choose

To get the most out of garlic, you need to know how to choose the right one.

• The two main characteristics of a good product are hardness and dryness.
• The fruit must be ripe and fresh.
• Choose a small size garlic that has a subtler taste.
• The head of garlic should have large cloves and be firm to the touch.
• The ripeness of a product can be judged by its teeth.In ripe garlic, the cloves will be felt more clearly than in unripe.
• Excessive husk is another indicator of immaturity.
• Sprouted garlic is not recommended to buy. It has a sharp, unpleasant taste and minimal health benefits.

How to store

In order to avoid sprouting and rotting of the bulbs, you should know how to properly store the garlic.

• A fundamental condition for long-term and high-quality storage of garlic, in which all its beneficial properties are preserved, is preliminary drying immediately after extraction from the soil.After that, the stems are cut, selecting only large, healthy and intact heads.
• It is recommended to store garlic in a well-ventilated place, out of direct sunlight.
• The optimum humidity is 50–70%, the temperature is from two to five degrees for a summer harvest, or from eighteen to twenty degrees for a winter one.
• Containers that are most suitable for long-term storage of the product: cardboard or plywood boxes with holes for improved air circulation; baskets with not too tight weaving; nylon stockings; glass containers, paper bags, plastic containers.
• Garlic can be stored in the cellar. Plywood boxes with holes are installed in it, putting the garlic heads on a layer of salt 2-3 centimeters high, and filling them with the same layer on top. In a dry cellar, you can also hang braids and bunches of garlic or nylon stockings filled with heads.
• Refrigerated storage is ideal. Pre-dried garlic is stored in paper bags, cling film, glass jars or cloth bags.
• Storage in the freezer ensures product shelf life up to the next season.Peeled garlic cloves are wrapped in foil and placed in the freezer. However, you should be aware that in this case, the taste may change slightly.
• For storage in glass jars, dried uncleaned heads are placed in sterilized containers without filling.
• A second option is also possible, in which the heads are sprinkled with flour / salt, which prevents rotting and the appearance of excessive moisture. In both cases, the jars need to be stored in a cool place.

History of origin

Garlic is a spice with a history dating back centuries.It is one of the most ancient vegetable crops. The first mentions of garlic can be found in India and Egypt 5000 years ago, in the Babylonian (about 4500 years ago) and Chinese (4000 years ago) cultures.

Garlic originally appeared in Central Asia, and it was from there that it spread throughout the world after people began to migrate from continent to continent. Many varieties of spice are now known, and about ten million metric tons of the product are produced every year around the world.The leading crop producer is China, which accounts for 65% of the total world production of garlic.

How and where is grown

Garlic is an unpretentious crop, but it also requires some care, like any other vegetable or fruit. There are two types of garlic – winter and spring, in each of the species there are many varieties that differ in terms of planting and harvesting, the presence of arrows, the size of the bulb, the number of cloves, the color of the covering scales and, of course, the taste characteristics.

Winter garlic is harvested in late July – early August, and spring garlic – in late August – early September. A clear sign that the vegetable is ripe is drying of the lower leaves, as well as yellowing and complete lodging of the leaves of the upper tier. Garlic selected from the soil is dried, cut and sent to storage. Garlic is grown throughout our country.

Interesting Facts

• In honor of garlic, the Americans named one of the famous cities in the United States. This city is Chicago, which means “wild garlic” in Indian.
• In the United States of America, the traditional charity Garlic Festival (since 1998). The funds raised during the event are used to support children with mental disorders.
• This vegetable is one of the sweetest. Garlic contains 20% sugar, but its sweetness is subtle due to the presence of many specific compounds.
• Garlic is an extremely high-calorie vegetable. A kilogram of garlic is 1400-1500 kcal.
• The smell after eating garlic can be easily eliminated by drinking milk or eating any high-fat dairy product.
• Garlic, like onions, is toxic to cats and dogs.
• In ancient times, in many countries of the world, this product was considered the strongest amulet against evil spirits.
• Garlic has been repeatedly found during excavations of Egyptian mummies – with closed eyes and in internal cavities. This made it possible to put forward a hypothesis about its ritual significance.
• In ancient India, garlic was widely used as a medicine, but it was not eaten because of its pungent odor.
• In 1720, garlic saved the lives of several thousand European inhabitants during the plague.
• The ancient Romans called garlic (because of its peculiar smell) “smelly rose” and “poor man’s molasses.”

Author

90,000 Health benefits and harms of garlic – 10 facts about its effect on the human body

Why garlic is useful

Clay tablets in Egypt, in the tomb of El Mahashna, dated to the 6th century BC, are marked with images of the famous onion.Garlic was also found in the tomb of Tutankhamun. But it was widespread much earlier, more extensively.

According to one theory, his real homeland is North Asia and Afghanistan, where wild varieties are still eaten. In the Old Russian chronicles there is a mention of the custom of the Russians to drink wine drinks in which they put garlic. Why is he so attractive? And are there any contraindications to its use?

Natural antibiotic

Garlic contains a substance called allicin, which is released when crushing or cutting the product and quickly decomposes when heated (therefore, it is recommended to eat garlic raw).Allicin fights against gram-positive and gram-negative bacteria, has a high antiseptic effect, prevents the formation and further spread of bacteria.

The indisputable advantage of garlic over artificial antibiotics is that it kills extremely harmful bacteria, while pharmaceutical preparations destroy both harmful and beneficial microorganisms, thereby disrupting the microflora and causing intestinal dysbiosis. By consuming garlic daily, you will additionally protect your body from H. pylori, salmonella, streptococcus and staphylococcus, as well as pathogens such as tuberculosis, dysentery, candidiasis and herpes.

Homeland and history of garlic

A perennial plant from the genus Onion was cultivated in Srednaya and

South-East Asia

5 thousand years ago. Locals used this vegetable as a medicine, but did not eat it because of the pungent smell.

In antiquity, the plant was cultivated by the Romans, Greeks, Egyptians, Arabs and Jews. The product is mentioned in mythology and various beliefs of these peoples. People defended themselves with garlic from evil spirits, they figured out witches.

The name of the plant in Russia comes from the verbs “scratch” and “pluck” and means “chopped onion”. B

China

garlic was called “dragon’s tooth” because of its appearance, and also “smelly rose” because of its vigorous smell.

Chemical composition and calorie content of garlic 90 120

In folk medicine and in cooking, the benefits of garlic for the human body are widely known. It is determined by the rich composition of the product; it contains many valuable elements.Namely:

• vitamins B1 and PP;
• carotene and riboflavin;
• vitamin C;
• phytoncides and pectins;
• essential oil;
• enzymes and amino acids;
• polysaccharides;
• organic acids;
• potassium, phosphorus and copper;
• manganese, iodine and sulfur;
• cobalt and molybdenum;
• calcium and sodium.

100 g of product contains about 142 kcal. At the same time, only about 6 kcal are present in a separate garlic clove, since the average weight of a clove is 3-4 g.

For what diseases will it help?

The beneficial properties of garlic were discovered by our ancestors, which is why it was actively used as a seasoning and medicine. There is an ancient Tibetan recipe dating back to the third century BC, which contains garlic.

Our grandparents came to the conclusion that this plant perfectly strengthens the body, fights colds and scurvy, helps with pain and other ailments.

Scientists, based on experiments, confirm the effectiveness of the active components of garlic in the following diseases:

• viral and bacterial infections;
• diseases of the heart and blood vessels;
• cancer and its prevention;
• arterial hypertension;
• blockage of blood vessels and thrombosis;
• attacks of worms;
• vitamin deficiency;
• weakened immunity;
• male weakness;
• liver disease;
• joint diseases.

This is an incomplete list of diseases that garlic can treat. The benefits of garlic for our body are simply invaluable, and this is proven by science.

For toothache

Traditional specialists are happy to use garlic against oral discomfort. If you have a toothache, you can make mashed potatoes from fresh cloves of garlic (3-6 pieces), apply gauze folded in 2 layers to the sore spot and garlic pulp to the back of the tooth. Secure with a bandage, wait for the pain to disappear.

Atherosclerosis

• Chop and chop 50 g of onion.
• Pour 200 ml of vodka
• Insist for 72 hours in a warm place.

Take 10 drops per 15 ml of boiled water (three times a day).

During fermentation of food in the esophagus

If you often suffer from indigestion, heaviness, constipation, difficult digestion and toxins, garlic infusion can relieve these ailments.

Method of infusion preparation:

• Take 0.3 kg of garlic.
• We clean the cloves.
• Pour 0.5 liters of vodka and leave for 3 weeks.

We take 18 drops 3 times a day, diluting the finished tincture with 250 ml. hot milk.

Attention! In addition to cleansing and speeding up the digestive processes, this product strengthens and thinns the blood composition, prevents sclerosis and hypertension. And if you dilute the garlic infusion with equal proportions of water, you can rinse your mouth out to strengthen your gums and cure stomatitis.

To cleanse the blood channels

This product has a general strengthening effect on the walls of blood vessels. They become strong and resilient. Tincture of garlic according to our recipe, described below, removes cholesterol plaques, so this remedy is taken for varicose veins, sclerosis, thrombosis, thrombophlebitis and other ailments of this series.

To prepare the tincture: mix 0.1 kg of peeled garlic with 0.5 l of vodka and leave in a dark place for a month.Strain, use 1 teaspoon three times daily before meals.

Important! This recipe, in addition to fighting plaque and cleaning blood vessels, is useful for people with vision problems (cataract prevention, muscle strengthening, etc.). The tincture is perfect for solving brain problems, it also removes small kidney formations.

Angina

In case of angina, the larynx should be rinsed with garlic water, following the scheme: rinsing – a break of 2 hours.Pour a finely chopped garlic clove with a glass of hot water (not boiling water) and cook for an hour.

Bronchitis and whooping cough

Prepare garlic syrup, which should be consumed in a tablespoon several times during the day.

Chop 5 garlic cloves and mix with 5 small tablespoons of sugar, pour a glass of water into the solution, bring to a boil and bake for about 5 minutes. Strain before use.

Effect on potency

It is an irreplaceable product for male strength.The ingredients in the composition help to cure impotence and can improve the overall quality of your sex life. This effect of consuming garlic is achieved by normalizing blood circulation, which enters the genitals without delay. As a result, a person’s erection occurs without delay and has great stamina and energy.

Treatment of ear infections

Disinfecting, antiviral and bactericidal properties of garlic make it the best remedy for the treatment of ear infections.Garlic oil reduces the activity of germs that cause ear infections and relieves pain and irritation in the ears.

Useful properties

The healing properties of garlic are primarily associated with the content of the essential oil – allicin, which actually gives it a specific taste and smell. Allicin is a powerful antioxidant and sterilizing agent that has a choleretic and expectorant effect.

This vegetable contains many other active substances at the biological level, which have antiviral, antibacterial, antifungal and antiphlogistic effects.For example, in newspapers from Ancient Egypt, antipyretic recipes based on garlic are found.

In modern pharmaceutical preparations, alcoholic tinctures are produced, which enhance peristalsis and the digestive system, maintain the digestive microflora at an appropriate level and strengthen immunity to acute respiratory infections and other diseases.

Garlic and its products are prescribed to relieve atony and colic in the intestinal tract, as well as to prevent food poisoning and autotoxicity caused by intestinal fermentation.

Prominent biologist Louis Pasteur discovered that garlic kills various microbes.

As a medicine, this vegetable successfully fights against:

• Germs that cause typhoid fever;
• Leffler’s bacteria, which cause diphtheria;
• Staphylococcus aureus;
• The simplest protests causing malaria;
• Salmonella;
• Tuberculosis stick;
• Certain mushrooms.

Studies have shown that garlic supplements can help fight viruses.In particular, they increase the body’s immunity to influenza by 3 times.

1. Reduces bad cholesterol and also lowers blood pressure. This product is useful for preventing the formation of cholesterol plaque in the aorta, and also fights the development of sclerosis, hypertension, migraine and leg edema.
2. The allicin contained in the vegetable interacts with red blood cells, and the fetus produces hydrogen sulfide, which reduces pressure on the walls of blood vessels, that is, this type of blood pressure decreases, blood circulation and stress on the heart muscle are improved.miniature Due to this property, garlic is necessary for the prevention or treatment of cardiovascular diseases such as angina pectoris and cardiac neurosis.
3. Allicin also has a beneficial effect on cerebral vessels. With regular consumption, the process of memory impairment in old age is reduced and sleep improves.
4. Garlic is not only an excellent antiseptic, but also a good wound healing agent. The product will perfectly cope with long-term non-healing wounds and ulcers.And yet, it has anti-inflammatory effects, and is also excellent in osteochondrosis.

Nutritional properties of the spicy vegetable

Modern researchers have tested the assumptions of the ancients about the health benefits of garlic and their conclusions have surpassed all expectations.

“King of the plant kingdom” contains 17 amino acids, each of which plays an important role in ensuring the functioning of the whole organism.

Garlic contains antioxidants that fight free radicals – the main “culprits” of diseases and premature aging of the body.

It is rich in vitamins A, E, C, B1, B6 and K and minerals – calcium, potassium, manganese, zinc and selenium.

Surprisingly, garlic also contains essential fatty acids Omega 3 and Omega 6, without which excellent well-being and good health is impossible.

But the main compound for which garlic is respected by scientists and doctors is allicin, which has antibacterial and anti-inflammatory effects. It is this organic substance that is “responsible” for the characteristic aroma of the vegetable.

Fact!

In 2009, during a flu epidemic in China, a rumor spread that garlic helps the body to prevent infection. This contributed to the increase in the cost of the spicy vegetable almost 40 times!

Use for a man’s body

Men prefer to add garlic to various dishes more often than women. This is followed by an immunity-enhancing property and its bactericidal antiviral parameters. It can also be noted that a man who often has garlic on the table is more assertive and strong, which makes it easier to resolve conflict situations at work.

The male half of the population is prone to myocardial infarction, but the effect of garlic on the blood vessels helps prevent such problems. The quality of garlic required by some men blocks the release of cortisol from the adrenal glands during exercise.

This, in turn, leads to an increase in testosterone synthesis, which builds muscle mass. The ode to the garlic culture would be incomplete without words about its effect on male strength.The positive effect of this product is shown on acquired prostatitis and infertility. The healing effect is justified by an increase in testosterone synthesis and an improvement in blood circulation in the small pelvis.

Contraindications and odor problems

Despite the great benefits, the vegetable can be harmful. The main contraindications for garlic:

• Garlic allergy, individual intolerance.
• Exacerbation of chronic and acute gastrointestinal diseases.
• Hypermotor dyskinesia of the biliary tract.
• Kidney pathology.
• Obesity.
• Late pregnancy.

Breastfeeding mothers are advised to avoid this product. When breastfeeding, garlic impairs the taste of human milk.

How much garlic can you eat without harm to your health? It is recommended to eat 2-3 cloves per day.

After eating a vegetable inside, a persistent odor from the mouth arises, which does not go away even after brushing your teeth.

Many do not know how to get rid of the smell of garlic, or are convinced that the recommendations do not work.Eating bread with it softens the unwanted effects of the fresh product.

After the clove is eaten, chew a piece of ginger, celery, a mint leaf, a sprig of parsley or dill.

Refreshes the breath with a glass of boiled milk, a cup of green tea or a slice of lemon. To avoid the smell of spice on your hands, rub them with table salt and rinse with warm water.

Benefit for a woman’s body 90 120

The female body also needs to add garlic to the diet: we recognize the ability of this vegetable to relieve pain in hip arthritis and slow the progression of this disease.The composition of garlic has a positive effect on cartilage, joints and ligament healing.

The female genitourinary system is a weak point for various diseases and the development of cancer inconsistencies, and the consumption of cloves of garlic can reduce the risk of disease by 40%.

The effect of this spicy vegetable on the appearance is important for women: with its help you can get rid of acne, seborrhea and strengthen hair, stimulating its growth. For this, the cloves of garlic are used not only as food, but also for medicinal purposes.

Oncology

Sulfur, diallyl sulfide, sallyl cysteine ​​and selenium contained in garlic not only remove free radicals from the body, but also destroy cancer cells. Studies have shown that consistent consumption of garlic reduces the likelihood of developing cancer by 20% (especially cancer of the stomach, colon, liver and mammary glands).

Parasites

At a time when there was not such a huge selection of anthelmintic drugs, worms, lamblia, liver flukes and other parasites were eliminated with the help of garlic.And all thanks to phytoncides, which have a detrimental effect on the pathogenic flora in general and parasites in particular.

Do you want to forget about what worms are forever? Eat Garlic Every Day!

Cooking applications

Not only cloves, but also leaves, peduncles, “arrows” of green garlic are consumed as food. They are pickled, fried, baked as a seasoning. Soups are also made from the plant. To increase immunity, garlic tinctures are made in water or milk, mixed with honey.

Chicken garlic sauce

• –

  450 milliliters of cream;

• –

  120 grams of parmesan;

• –

  3 cloves of garlic;

• –

  herbs and spices to taste.

Heat the cream over medium heat and melt the grated cheese in it. Add spices to taste, a little vegetable oil and garlic passed through a press into the resulting mass.Then mix everything and remove from heat after two minutes. Cool the prepared sauce and add chopped herbs.

Lightly salted eggplant with garlic

• –

  700 grams of eggplant;

• –

  3 cloves of garlic;

• –

  1 bunch of parsley;

• –

  2 tablespoons 6% apple cider vinegar;

• –

  2 tablespoons of salt;

• –

  2 liters of water;

• –

  3-4 tablespoons of unrefined vegetable oil.

Wash and cut the eggplants into medium-sized cubes. Then you need to prepare the brine: for 2 liters of water – 2 tablespoons of salt. Boil the resulting composition, pour the eggplants into it and cook for 5 minutes. Then put the eggplants in a colander, dry and put in a bowl. Add chopped herbs and garlic, aromatic vegetable oil to them, and mix everything. Cover and refrigerate for 12 hours.

Baked garlic

• –

  4 garlic heads;

• –

  1 tablespoon of sunflower or olive oil;

• –

  salt to taste.

Remove a thin layer of husk from each head of garlic, and cut the top off so as to expose the cloves. Place a sheet of foil on a baking sheet or in a baking dish. There are garlic heads on it. Top with salt and butter. Then wrap the garlic in foil and send it to bake at 200 degrees in the oven for 25-30 minutes.

Daily dosage

But how much garlic should you eat to experience positive health effects? Nutritionists do not undertake to unequivocally answer this question, since an individual approach is needed for maximum benefits.But the average daily allowance for healthy adults looks something like this:

• fresh garlic – 2-5 g;
• garlic powder – 0.4-1.2 g;
• garlic oil – 2-5 g;
• extract – 300-1000 mg [7].

Who shouldn’t eat garlic

Those with high body temperature. Epileptics and asthmatics are also contraindicated for obvious reasons – breathing problems arise, blood vessels narrow. When the liver is healthy, garlic is healthy, but with a diseased liver, especially with hepatitis, it should not be eaten.At low pressure, after eating the spice, it decreases even more.

Is garlic good for weight loss

Scientists have found that garlic has a positive effect on the process of losing weight. It helps to fill the deficiency of nutrients with a limited diet.

When garlic enters the stomach with food, it stimulates food processes and enhances peristalsis. Garlic does not allow fat to remain in the body and promotes the elimination of the accumulated fat, as it stimulates metabolic processes.Therefore, with the regular use of garlic in the diet, you can get rid of subcutaneous fat.

Side effects

Treatment with plants is considered one of the safest. However, in some cases, herbs can also cause side effects. In general, garlic is a safe plant. But sometimes it can cause indigestion, bloating, unpleasant body odor, burning sensation on the skin (after applying compresses). In addition, the plant has been known to cause headaches and muscle aches, fatigue, loss of appetite, dizziness, and allergic and asthmatic reactions.

Among other things, garlic can thin the blood. For this reason, in order to avoid bleeding, it is prohibited for people after surgery, as well as taking blood-thinning drugs.

People with gastritis, ulcers in the digestive organs or with thyroid dysfunction should also consult a doctor before using this spice [8].

Garlic tincture for vascular cleansing

1. Pour 100 g of garlic gruel with 0.5 l of vodka.
2. Place in a cool, dark place for 4 weeks, shake occasionally.
3. When finished, strain.

Take 1 tsp. three times a day before meals.

The use of cooked garlic tincture is to increase the elasticity of the walls of blood vessels.

Preventive reception prevents the formation of tumors, increases the rate of metabolic processes. Improves vision, normalizes blood pressure, eliminates tinnitus.

Garlic tincture is used to prevent the formation of kidney and bladder stones.

Features of cultivation

Oddly enough, among the methods of planting garlic there is even seed.It is not very popular in Russia, but, nevertheless, you can try this method as well. Winter and spring cultivation methods are better known.

The best varieties: for cooking it is better to take winter varieties, such as “Lyubasha”, “Gribovsky Yubileiny” and “Alkor”. Degtyarskiy, Flavor and Moskovskiy are spring varieties with the best qualities.

How to choose garlic: no scuffs, no fungus, with a whole dry shell, no stains, elastic in appearance and smelling. In recent years, Chinese-made garlic has appeared on the shelves.The fruit feels like hard rubber. Experts say that this product, grown with a number of violations, with a large amount of chemical fertilizers, may not be useful, but even very harmful to the body.

Discuss garlic on the

forum

//forum.dobro-est.com/threads/chesnok.27/

How garlic is used in cosmetology

The anti-inflammatory and anti-aging properties of the product make it a valuable ingredient in homemade face and hair masks. In small quantities, garlic gruel is added to masks for acne and acne, to means for reducing the oily skin.

The benefits of garlic water are used for hair care – the seasoning stimulates faster hair growth and makes the strands stronger and shinier. Small baths with the addition of the product are recommended for brittle nails, useful properties help to strengthen the nail plates.

Application in cosmetology

Being a rich source of sulfur, garlic can solve almost all hair problems, make it beautiful and strong. To do this, you will need to rub juice into your hair or apply garlic oil to it.The procedure, frankly, is not the most pleasant if you remember the smell of the plant, but the result from it will undoubtedly please.

This plant is also useful for skin care. In particular, garlic juice evens out the tone of the face, gets rid of age spots, heals acne.

How to choose and store garlic

The main criteria for quality garlic are dryness and firmness. It is better to give preference to small-sized heads. If there is too much husk, then the vegetable was harvested unripe.This garlic will dry out quickly. It is clear that you should not buy a sprouted vegetable.

There are no special storage conditions for garlic. It is perfectly stored without a refrigerator, in a dark place at room temperature.

Garlic is very useful for the human body, but you shouldn’t use it too much. The recommended dose is 2 to 5 g, which is approximately one clove a day.

Garlic and onions: benefit or harm?

Dear friends! In the recipes that you will find on the Cook with Love! Website, I try not to use onions and garlic , but replace them with the spice Asafoetida.Why? – you ask, because it is considered that garlic and onions are very beneficial for health. But is it really so?

Let’s see what different traditions of the world have to say about it .

According to Ayurveda , the classical medicine of India, foods are divided into three categories – sattvic , rajasic and tamasic – foods in goodness, passion and ignorance. Onions and garlic, and other bulbous, are classified as rajasic and tamasic foods, which means that they increase the qualities of passion and ignorance in a person.This is expressed in the fact that they produce bad breath and body odor, as well as these (bulbous) plants cause excitement, anxiety and aggressiveness. Hence, they are harmful physically, emotionally, mentally and spiritually. However, in Ayurveda, onion and garlic treatments are permitted in some cases. However, they are by no means a daily food.

People who practice prayer and meditation also do not use these products because they have a negative effect on consciousness.

Taoists , followers of Taoism , discovered thousands of years ago that plants from the bulbous family are harmful to humans in a healthy state. Specifically, onions are bad for the lungs, garlic for the heart, leeks for the spleen, chives for the liver and green onions for the kidneys.

People who practice Reiki say that garlic and onions are among the first substances to be eliminated from the human diet – along with tobacco, alcohol and pharmaceuticals.

Avicenna, despite the fact that he sometimes recommended onion for certain diseases, wrote: “Onions belong to the substances that cause headaches, and their abuse makes you sleepy. Onions are one of the substances harmful to the mind. ”

Now let’s see what modern medicine says .

Back in the 1950s, it was known that garlic reduces human reaction time by two to three times. It is for this reason that it is also considered harmful to dogs.

And in the 1980s, in his research on human brain function, Dr. Robert (Bob) K. Beck, PhD, saw that garlic has harmful effects on the brain. He found that garlic is actually toxic to humans because its sulfone-hydroxyl ions cross the blood-brain barrier and are toxic to brain cells.

Later he learned that many philosophical trends and directions of yoga also do not recommend the use of onions and garlic.

It is not well known that raw garlic can carry the harmful (potentially fatal) botulism bacteria.Perhaps that is why the Roman poet Horace wrote that “garlic is even more harmful than hemlock.”

It is widely recognized among medical professionals that by killing harmful bacteria, garlic also destroys beneficial bacteria that are necessary for the normal functioning of the digestive system.

Homeopaths reach the same conclusion and say that red onion provokes dry cough, watery eyes, sneezing, runny nose and other familiar cold symptoms when consumed.

In some diseases, such as gallstone disease, anemia, stomach or intestinal ulcers, any acute diseases of the gastrointestinal tract, kidney and liver diseases, epilepsy, you should be extremely careful in the use of garlic and onions.

These are some of the reasons why it is better not to use these products in cooking, but to replace them with asafoetida, which is very similar in smell and taste to them.

After many years of not consuming onions and garlic, I tried to use them for the treatment of colds and was very clearly convinced that they really have a negative effect, which, with frequent use, a person simply does not notice.

I wish you all health, happiness and goodness!

Best regards, Julia.

P. S. In order not to miss new interesting articles and recipes, you can subscribe to updates by clicking on the link: Subscribe!

90,000 Atherosclerosis of the vessels of the lower extremities. Treatment of atherosclerosis of the lower extremities

Reasons for the development of atherosclerosis

Most often, atherosclerosis occurs in men aged 40-60 and in women over 50 years old. The main factors in the development of this disease are malnutrition, metabolic disorders and a sedentary lifestyle (as a result, overweight appears), high blood cholesterol levels, smoking, high blood pressure and stress.Every third inhabitant of the planet dies from atherosclerosis. Moreover, about 29 percent of people aged 19-20 are at risk. And in 25-30-year-olds, clinical manifestations of atherosclerosis are observed.

Honey for the treatment of atherosclerosis

Infusion of herbs with honey for the treatment of atherosclerosis

Recipe No. 1. Prepare a collection: cinnamon rose hips, fruits – 30 g, motherwort five-lobed, grass -20 g, raspberries, leaves – 15 g, dill, seeds – 15 g, coltsfoot, leaves – 5 g, St. John’s wort, grass – 5 g, wild strawberry, grass – 5 g, peppermint, grass – 5 g.

Recipe number 2. Prepare a collection: cinnamon rose hips, fruits – 25 g; garden dill, grass with seeds 15 g; oregano, herb – 15 g; hawthorn blood-red, fruits – 10 g; raspberries, leaves – 10 g, flax, seeds – 10 g; licorice naked, root – 5 g, coltsfoot, leaves – 5 g; white birch, leaves – 5 g. Prepare an infusion (1:20), dissolve honey in it (1 tablespoon in 1 glass) and take it 0.3 cups 3 times a day.

Garlic juice with honey for the treatment of atherosclerosis

Squeeze the garlic juice, mix in half with honey and take 1 tbsp.l. 3-4 times a day 30-40 minutes before meals for the treatment and prevention of atherosclerosis. The course of treatment is 4-6 weeks. After a month’s break, it can be repeated.

Onion juice with honey for the treatment of atherosclerosis

Squeeze the onion juice, mix in half with honey and take 1 tbsp. 3-4 times a day before meals for the treatment and prevention of atherosclerosis.

Mix 100 ml of fresh onion juice and 110 g of honey (if honey has crystallized, it should be slightly heated in a water bath).Take 1 tbsp. spoon 5-6 times a day 30-40 minutes before meals or 2-2.5 hours after meals. The course of treatment is 2 months. Take the remedy for atherosclerosis .

Onion juice, lemon and honey for the treatment of atherosclerosis

Mix 200 ml of white onion juice with 250 g of honey, add 50 g of lemon peel passed through a meat grinder. Take a mixture of 30 ml 3 times a day 30-40 minutes before meals or 2 hours after within 2 months. Store medicine unopened in a cool dark place.Recommended for use in hypertension, cerebral vascular sclerosis, atherosclerosis, cardiovascular diseases.

Decoction of raspberries with honey – anti-inflammatory, anti-sclerotic and strengthening agent

30 g of dry raspberries pour 300 ml of boiling water, cook at low boil for 10 minutes, leave for 2-3 hours, drain. Add honey to taste and drink 1 glass 2 times a day as an anti-inflammatory and diaphoretic for colds, flu, rheumatism, etc.and also as an anti-sclerotic agent for atherosclerosis and a vitamin and general tonic for a breakdown.

Tomato juice with honey for the treatment of atherosclerosis and anemia

Take 1 glass of tomato juice with 1 tbsp. honey for atherosclerosis, as well as for its prevention. Tomato juice helps to normalize cholesterol metabolism. It is also useful for anemia (anemia).

Honey with garlic for the treatment of atherosclerosis and other cardiovascular diseases

250 g of peeled and grated garlic pour 350 g of liquid honey, mix well and insist in a dark place for a week.Take 1 tbsp. 3 times a day 30-40 minutes before meals for atherosclerosis, coronary heart disease, varicose veins.

Pollen for the treatment of atherosclerosis

Take 0.5-1 tsp. pollen or bee bread 3 times a day 20-30 minutes before meals for atherosclerosis, as well as for its prevention. The course of treatment is 1 month. This is followed by a break. During the year, you can take 3-4 courses of pollen intake. This helps to reduce the level of cholesterol and triglycerides in the blood and the resorption of atherosclerotic plaques.With the simultaneous use of anti-sclerotic medicinal plants, the effectiveness of treatment is significantly increased.

Hawthorn with propolis for the treatment of atherosclerosis

Mix pharmacy hawthorn fruit tincture with 20% alcoholic propolis tincture. Take 20-30 drops 2-3 times a day 20-30 minutes before meals for atherosclerosis, as well as coronary heart disease, dizziness, palpitations, hypertension, sleep disorders. The drug has a pronounced anti-sclerotic effect, tones up the heart muscle, increases blood circulation in it, helps to normalize the heart rate, sleep, and reduces high blood pressure.

Elecampane with propolis is a versatile and effective remedy for the treatment of atherosclerosis

First prepare the tincture of elecampane: take 20 g of dry crushed elecampane root, pour 100 ml of alcohol in a dark bottle, leave for 20 days in a dark place, strain; mix in half with 20% alcoholic propolis tincture and take 25-30 drops 2-3 times a day for atherosclerosis.

Propolis-garlic balm for the treatment of atherosclerosis

First prepare a tincture of garlic: take 200 g of freshly chopped garlic mass (to obtain it, you can mince the peeled garlic cloves twice), pour it into a dark glass bottle with 200 ml of 96% alcohol, soak in a dark place for 10-12 days.Then filter, add 50 g of honey, 30 ml of 20% alcohol tincture, propolis, stir until the honey is completely dissolved and stand for another 2-3 days. Take the drug in drops in 50 ml of milk 3 times a day 20-30 minutes before meals. (scheme) From the 11th day, the drug is taken 25 drops 3 times a day until the end of the month (30th day). This is followed by a break of 5 months, and the course is repeated. The drug has an excellent therapeutic and prophylactic effect in atherosclerosis (the body is cleared of atherogenic fats, the elasticity of the arteries, metabolism is improved, the occurrence of angina pectoris and heart attack is prevented), it is also very useful for gastric ulcer, duodenal ulcer, chronic enterocolitis, chronic bronchitis, pneumonia, acute respiratory diseases.

Tibetan recipe for the treatment of atherosclerosis

Prepare a collection: St. John’s wort, herb – 100 g; sandy immortelle, grass – 100 g, chamomile flowers – 100 g, white birch, buds – 100 g. 1 tbsp. chopped collection pour 0.5 liters of boiling water, leave for 20-30 minutes, strain and drink 1 glass of warm infusion before going to bed, after dissolving 1 tsp in it. honey. In the morning on an empty stomach, drink a second glass of slightly warmed infusion with honey half an hour – an hour before breakfast. The course of treatment continues until you have used up the entire collection.It is recommended to repeat the treatment no earlier than after 5 years. The given collection was used by Tibetan physicians as early as the 4th century. BC. It stimulates metabolic processes: prevents the formation of fatty deposits, promotes the elimination of cholesterol from the body, increases its defenses. The use of the collection is indicated for atherosclerosis and related ailments, such as, for example, hypertension, coronary heart disease, etc. diseases of the cardiovascular system, as well as for their prevention. Regular intake of the infusion prepared according to the given recipe improves the condition of patients and strengthens the body’s defenses.At the same time, one can note the disappearance of some symptoms of atherosclerosis: dizziness, tinnitus, etc. There is also an improvement in vision, well-being, and an increase in working capacity. In a word, the whole organism seems to be rejuvenated. Such treatment is contraindicated for allergies to the plants that make up the collection.

Infusion of herbs and pollen for the treatment of atherosclerosis

Prepare collection: cinnamon rose hips, fruits – 20 g, blood-red hawthorn, fruits – 15 g, sowing carrots, fruits – 10 g, drooping birch, leaves -10 g, field horsetail , grass – 10 g, yarrow, grass – 10 g, peppermint, leaves – 10 g, marsh cinnamon, grass – 10 g, large burdock, roots – 5 g.2 tbsp Pour 0.5 liters of boiling water into a thermos of crushed collection, insist for 4-5 hours, strain and drink 0.3 cups 3 times a day after meals as an anti-sclerotic agent. At the same time take 0.5-1 tsp. pollen-pollen 2-3 times a day.

Beetroot with honey for the prevention of thrombosis and atherosclerosis

Mix 50 g of red beet juice and 0.5 tsp. honey. Drink 1 time a day – in the morning on an empty stomach – for 1, 5 weeks. This course is best done during spring and summer. The mixture can also be taken in case of a pre-stroke condition and hypertension.

Hawthorn with honey for the prevention of thrombosis and atherosclerosis

Pour 1 liter of water into 1 tbsp. honey and 15 g of dried blood-red hawthorn fruit, simmer for 40 minutes. Then chill and drink during the day in small sips.

Onion juice with honey for the treatment of atherosclerosis

A good remedy for atherosclerosis – a mixture of onion juice and honey in a 1: 1 ratio. It is consumed 3 times a day for 1 tbsp. an hour before meals or 2-3 hours after meals.

Honey, lemon and garlic for the treatment of atherosclerosis

1 kg of honey, 10 lemons, 5 heads of garlic. Insist honey, lemon juice, garlic in a meat grinder in a cool place for 7-10 days. Take 4 tsp slowly. once a day.

Chokeberry with honey for the treatment of atherosclerosis

Rub the mountain ash berries with honey 1: 1.5, store in the refrigerator. Take 1 tbsp. 3-5 times a day with water or tea. Chokeberry is also suitable for this recipe (contraindication: hyperacid gastritis, stomach ulcer).Fresh fruits of chokeberry are good to take 100 g 3 times a day 30 minutes before meals.

Prevention of atherosclerosis

To prevent atherosclerosis, it is necessary to follow the lifestyle, in particular the diet. An important reason for the increase in blood cholesterol in general and, in particular, low density lipoprotein cholesterol, i.e. “Bad” cholesterol is the excessive consumption of saturated fat and cholesterol from food. Saturated fats are found primarily in animal products such as meat and dairy products.Cholesterol itself is also found in animal products, especially in the yolks of eggs.

Stage I diet

Can be used by the entire population for the prevention of atherosclerosis. It is common among the population of Western countries. The use of egg yolks, liver, kidneys, brains, lard, butter, processed cheeses, sour cream, and fatty meats should be sharply limited or excluded. Milk should contain no more than 1% fat. When preparing food, it is recommended to use only vegetable oils (sunflower or olive), soft varieties of margarine.It is recommended to consume skinless chicken and turkey, young lamb, veal, and lean beef. All types of fish are allowed: lean and oily, sea and freshwater. The diet should contain a lot of plant products: potatoes, cereals, fruits. Peas, beans, lentils are becoming increasingly important in the diet.

Honey for the heart. Honey for hypertension.

This recipe is useful for those with angina pectoris, hypertension, and atherosclerosis. Honey significantly improves coronary blood supply, normalizes blood composition (due to the large amount of minerals contained in honey), a large amount of vitamin C increases the elasticity of blood vessels and strengthens them, while allicin contained in garlic prevents blood clots.

Preparation.

Take one liter of honey (preferably first pitch or May), juice squeezed from 1 kilogram of lemons, 10 heads of medium-sized garlic. Peel and chop the heads of garlic (you can scroll through a meat grinder). Then mix all this and leave for 10 days in a dark cool place, stirring occasionally (2 times a day).

Take the resulting mixture no more than 3-4 times a day, one teaspoon half an hour before meals, slowly dissolving, without drinking or eating.

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Stage II diet

More rigid. Egg yolks, liver, kidneys, brains, butter, lard, fatty meats, whole milk products are completely excluded. You can eat fish, cheese and low-fat cottage cheese, legumes and cereals, fruits and vegetables. But adherence to the II stage diet is limited to the circle of people who are known to have atherosclerosis.

There are currently a number of medications that lower blood lipids. But, like any medicine, they are not devoid of side effects. Therefore, it is better to try the diet first.

To normalize metabolism and correct blood supply disturbances in vital organs, which is important in the prevention and treatment of atherosclerosis, some medicinal plants help: dandelion, licorice, sage, wheatgrass, hawthorn, St. John’s wort, knotweed, Japanese sophora, valerian, motherwort and others.

Atherosclerosis and nutrition

Atherosclerosis >> and proper nutrition

Now that we know how to ensure the circulation of blood and all fluids, we need to take care of nutrition that would not clog blood vessels, provide a full blood composition and cleanse cells (heal them), relieves stress and brings joy.

What should be the diet to avoid atherosclerosis?

Nutritional features for the prevention and treatment of atherosclerosis

Since the cause of atherosclerosis

is blockage of blood vessels and capillaries with cholesterol plaques, we need to take care that foods containing oxidized (dangerous) cholesterol, as well as products that form in body oxalic acid salts would be excluded from the diet.

What are these products?

– Animal fats;

– deeply heat-treated fats;

– canned food, sausages, hard cheeses, egg powder. Do not forget! All heated fats are carcinogenic (i.e., contribute to the formation of cancer).

Fats should be served directly with the finished dish!

You need to eat vegetables and fruits in their natural (raw) form. Their amount in the diet of the day should be 3 times more than boiled, thermally processed foods.

If something needs to be extinguished, then it should be done only in water or in its own juice, under a lid and as quickly as possible.

It has been established that it is not cholesterol itself that is dangerous for the body, but its oxidized forms. So, in animals that were given unoxidized cholesterol with food, atherosclerosis was poorly expressed or did not develop at all. But as soon as even a small amount of oxidized cholesterol was added to the diet, pronounced atherosclerotic changes were observed in the animals. Oxidized cholesterol can be found in all boiled, fried, stewed, or any kind of cooking foods.

But unoxidized cholesterol also becomes dangerous when there is a lack of antioxidants in the body (vitamins C, E, A in the form of carotene and group B). Antioxidants are found in large quantities only in raw plant foods – greens, whole grains, fruits and vegetables, nuts, seeds. There is another reason for the development of atherosclerosis . which few people know about is the use of refined oil.

If you cook food in refined oil (stew, fry), then the body will not only get peroxidation, but will also lose a significant part of its reserves – vitamins (antioxidants).

Better use unrefined and cold-pressed oil (olive, flaxseed, sesame), add it to a ready-made dish. If the vegetable oil has not been subjected to heat treatment, but has stood for a long time in the light or in the warmth, in an open bottle without a cork (when oxygen is available), then it becomes a source of oxidized choline, which is harmful to the body.

Do not consume more than 1 – 2 tbsp per day. l. fresh unrefined vegetable oil if your diet is provided with seeds, nuts, whole grains and cereals.

Elimination of other risk factors for atherosclerosis – weight loss, blood pressure, neutralization of the effects of stress – we will consider further.

Diet for atherosclerosis

Consume honey (50 g per day). This dose should be divided into several portions. It is even better if within 1-2 months you drink up to 4 glasses a day such “kvasok”: 1 tsp. honey and 1 tsp. apple cider vinegar for 200 – 250 g of water.

Honey and apple cider vinegar are rich in trace elements, enzymes, vitamins, and most importantly, they are the best suppliers of potassium, 50% of which we need for intracellular fluids.

If your diet is rich in fruits and vegetables that have not been heat-treated (i.e. fresh), and you constantly have seaweed in your diet, then all this will help you completely restore your blood vessels and will relieve you of atherosclerosis

.

For the prevention and treatment of atherosclerosis, it is useful to eat foods rich in iodine and vitamin E, and even the vitamin itself in oil.

Vitamin E is an excellent antithrombin, it reduces blood clotting, helps cleanse veins and arteries from blood clots, strengthens capillaries and helps with varicose veins.

Herbal medicine and folk remedies for atherosclerosis

• Eat 2 – 3 cloves of garlic and 1 onion daily. To fight off the smell of garlic or onions, you need to chew parsley or a slice of lemon at the same time.

• Lemon with garlic. Turn 1 lemon and 1 head of peeled garlic through a meat grinder or vegetable cutter, pour 600 g of boiled chilled water. Insist for 2-3 days, strain and drink 50 g every morning 15 minutes before meals (you can do it before lunch – 2nd time).

This infusion cleanses not only blood vessels, but also the intestines, it is rich in phytoncides. It is indispensable during flu epidemics. Teach children to it, and the child will not get sick with colds. It is rich in vitamins B, A and C, as well as other vitamins and minerals.

• Brew 1 tbsp. l. hanging birch leaves 1 cup boiling water, insist, strain. Take 1/3 cup

3 times a day 30 minutes after meals.

• Brew 1 tsp. stinging nettle leaves 1-cup boiling water, insist, strain.Take 1/4 cup

4 times a day 30 minutes before meals.

• 2 st. l. Brew rosehip fruits in a thermos with 1 cup boiling water, leave for 10 – 12 hours. Take 1/2 cup 2-3 times a day before meals.

• 1 st. l. Brew dry crushed plantain leaves with 1 glass of boiling water, leave for 10 minutes. Drink within 1 hour in small sips (daily dose).

• Drink the juice of one lemon daily. It contains a large amount of vitamins C and B group, rutin (vitamin P) and potassium, which make the blood vessels elastic.

I advise you to erase or grind the zest into a powder and drink it like a “live jam” with honey during the day with tea made from rosehip leaves, raspberries, black currants and Sudanese roses.

• In the morning, 1 – 1.5 hours before breakfast and 2 – 3 hours after dinner, eat one apple.

• Daily drink 1 glass of skimmed (skimmed) sour milk, you can drink 1 tsp. unrefined vegetable oil – olive, sunflower, corn, soy.

• Onions and honey. Mix 1 glass of onion juice (grate the onion and squeeze the juice through a double layer of cheesecloth) with a glass of honey.If honey is candied, do not heat it above 60 ° C, otherwise all of its healing properties will turn into poison. It is necessary to warm honey in warm water up to 40 ° C, in a water bath. Store the mixture unopened in glass or china, in a cool, dark place. Take 1 tbsp. l. 3 times a day 1 hour before meals or 2 to 3 hours after meals. The course of treatment is 2 months. In case of incomplete recovery, the course of treatment should be extended for another 2 months.

Sources

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