Garlic might not be a tasty food, but this herb is packed with compounds, which are extremely beneficial for your health. For thousands of years, this herb is used as a natural antibiotic. Modern researchers have further expanded the usability of garlic in the field of health care.
Garlic is believed to be the most powerful antioxidant in the world. The function of Allicin, the compound that gives garlic its strong flavor, is comparable to powerful antioxidants such as vitamin E and coenzyme Q10. Antioxidants are necessary for preventing ravages caused by the oxidation of free radicals in our body. These free radicals are responsible for cellular degeneration and cancer.
Studies have found that thiosulfinates, found in garlic, are good for the cardiovascular health. These compounds, which make your eye watery when you munch the garlic cloves, help to lower the blood pressure. These sulfur-based compounds help to thin the blood. They help to break the platelets coagulation formed in the bloodstream, which are responsible for clogging the coronary arteries. Garlic also prevents heart disease by reducing the level of LDL and triglyceride in the blood stream.
Garlic is necessary for strengthening our immune system. Regular consumption of garlic could prevent several viral, bacterial and fungal attacks. Allicin, the compound that gives garlic most of its beneficial properties, is a powerful antibacterial, antiviral and antifungal agent. Garlic also contains adequate amount of vitamin C. The combined actions of these nutrients help to promote your immunity. Garlic can combat cold, stomach infection, peptic ulcer, flu and Candida yeast infection.
To reduce the symptoms of arthritis, individuals suffering from osteoarthritis and rheumatoid arthritis could regularly consume garlic. The anti-inflammatory and antioxidant compounds of this herb can help to reduce the inflammation and pain associated with arthritis.
Right method of eating garlic
To extract most of the medicinal benefits of garlic you should consume it in the raw form. Studies have shown that lightly cooked garlic could also retain most of its beneficial compounds. However, microwave cooking severely damages the beneficial properties of this herb. Researchers further suggest that in order to get most of the medicinal compounds present in the garlic clove, you should crush the garlic cloves before cooking.