Tasty and healthy.
Fans appreciate to cook the garlic first for its pungent taste and a peculiar smell. However, in ancient times precisely because of its specific taste the food it is consumed, and used totally for other purposes. For many centuries it was used as a medicine of broad spectrum. Despite the fact that since then, medicine has leaped forward, modern research proves that unground raw garlic is medicinal value. Without heat treatment, the garlic may not be so pleasant to the taste, but the benefit that it can be retrieved, cannot be overestimated.
Strengthens the immune system
The high content of antioxidants, garlic helps to eliminate free radicals and toxins that damage the body’s cells and thereby causing various diseases. One of the numerous studies have shown that due to its medicinal properties of garlic makes it quicker to cope with the cold. 60% participated in the experiment volunteers who consumed the garlic, the symptoms quickly went into decline and after 1.5 days almost had no symptoms of the disease. In addition, doubling the dose of garlic reduced the acute period of the disease is still at 61%. In the group receiving placebo was observed all the symptoms of progressive cold, and the recovery period took about 5 days.
For centuries garlic has been used as a folk remedy to combat infectious diseases. In 1858, the founder of Microbiology and immunology Louis Pasteur noted the antibacterial action of garlic in a fast-growing bacteria. Allicin, the active antimicrobial substance in the composition of garlic with strong antiseptic qualities, prevents the bacteria to reproduce and to prevent their further spread. One of the proven ways to destroy meat products E. coli – a good RUB all the meat before frying the garlic and leave for some time. Bacteria in this case will die, even if heat treatment is below 70°C. the same method can be used for salads: add them raw garlic get rid of any microbes began to deteriorate spinach or lettuce.
Improves the microflora of the oral cavity
In addition to the antibacterial properties of garlic acts as an antimicrobial pharmaceutical remedy ciprofloxacin, which, among other things, used to fight infections of the oral cavity. During the research it was found that garlic extract is effective against many protozoa, bacteria, including Candida albicans, causing candidiasis. In addition, garlic helps to reduce plaque, so it can be used instead of a dental elixir. To prevent infections of the oral cavity it is recommended to chew a clove of garlic.
Increase the results of training
There are archival records, which said that the ancient Greeks and the first Olympic athletes before the competition was supported by several spoons of minced garlic. In medieval times, people engaged in heavy work were given garlic to help overcome fatigue. And all because garlic has the property to slow the heart rate, allowing more blood to get to muscles and as a result, your body works better. Society for the study of the heart notes that patients with heart disease that took garlic oil for 6 weeks, reduction in peak heart rate was 12% and improved their exercise performance. Thus, before the next run or workout in the gym in advance, add a little garlic to your food and notice the difference.
Start the detoxification process
Specifically pungent aroma of garlic, gives the sulfur. Sulphur is known for its ability to destroy cancer cells, and some of them are able to excrete heavy metals and not the supplements contained in the products. The study, conducted with participation of workers of the plant for the production of car batteries, who complained of headaches and was constantly suffering from high pressure, it was found that eating 3 servings of garlic for four weeks every day leads to almost 20% reduction of lead content in the blood. This ability of garlic makes it an effective drug for the treatment of poisoning.
Lowers bad cholesterol
Although Alzheimer’s disease is the most common neurodegenerative disorder, elevated levels of cholesterol in the blood significantly increases the risk of its occurrence. Bad cholesterol can affect the increased level of amyloid, which contributes to the development of the disease. In a number of studies have shown that garlic and garlic preparations significantly reduce the level of lipids in plasma, particularly total cholesterol and LDL cholesterol. Positive dynamics in people with cardiovascular disease observed at the reception at least 1 g of garlic every day. On the background of “garlic therapy” decrease in the number of blood clots, cancer and other degenerations of the cells.
The study performed on animals showed that garlic decreases the spikes of insulin and the metabolism of sugars, even those who were on the diet high in sugar or had signs of diabetes. My research in this area also conducted the scientific journal American Journal of Hypertension: animals with high insulin levels, high blood pressure and high triglycerides were given allicin. Those who received garlic showed a slight decrease in weight, while the control group on the contrary showed a slight increase. Thus, eating garlic may reduce weight gain or to help stabilize the level of sugar in patients with diabetes.
Multiple clinical trials have proved that eating 5 grams of garlic every day inhibits the formation of nitrosamines, which are the main cause certain types of cancer. Included with selenium, sulphur and other substances from the group of antioxidants excrete carcinogens, while raising immunity. The national cancer Institute officially declared that increased consumption of garlic reduces the risk of certain cancers, including cancer of the stomach, colon, esophagus, pancreas and breast cancer.
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