Garlic: Nature’s Pungent Healer
Garlic or Allium sativum has long figured on the kitchen shelves and in the medicine cabinets of many cultures.
It is a plant best known for its unique aroma and flavour. It is a vegetable and is a member of the Allium family. Garlic’s close relatives are onions, chives, leaks and shallots. Garlic’s benefit does not end as a spice when cooking food. It is a legitimate healer food that has been used for an astounding variety of medical applications throughout the years.
Among its sundry qualities, it aids in digestion, helps chase common colds and is good for circulation. Some people swear by it to the point of eating it raw, like a miniature apple. Others even rub it on problem skin areas.
Garlic supports cardiovascular health.
The body produces three chemicals produced while it digests garlic ─ dimethyl sulfide, allyl ethyl sulfide, and acetone. Austrian scientist discovered that these chemicals break up cholesterol in the blood. This is good news for heart muscles, which benefits from lowered cholesterol.
It also gives our liver protection.
It helps in lessening the effects of a fatty liver disease. Garlic also provides protective effects from certain toxic agents. Studies have found that garlic can give liver cells protection against gentamycin, nitrates, and acetaminophen.
There are also major benefits to those who are suffering diabetes.
It lowers blood glucose levels. As shown in experimental studies and this effect has been simulated in animal studies. Although, human treatment is less studied they are saying it looks promising.
It also contains powerful antioxidants that fight free radicals.
Queen’s University Researchers believed that this may be the most potent dietary antioxidant ever discovered.
But that is not all, Garlic also lowers cancer risk.
Cellular toxicologists at Queen’s University in Canada are currently researching garlic’s effect on Cancer. In their initial tests, mice were closed with garlic derivative and then exposed to a suspected carcinogen that mainly affects the lungs.
Mice given with garlic shows no effect after the exposure. But it severely damaged the lung of those who had not. The research team has received a grant from United States National Cancer Institute and begun conducting studies on human tissues.
The only real drawback to garlic is the social hazard of tangy teeth.
Not a great deal can be done about that. Although, it would help if you chew on lemon rind. However when cooking or handling garlic, many complain about the lingering odour on their fingers. Here is a secret for you. Stainless steel usually bonds with the chemicals in the garlic. It draws the smell from the skin. So, whenever you are concerned with the lingering odour, try pressing a stainless steel spoon against your fingers. It usually works wonders!