The Power of Garlic?

Photography of garlic cloves, peeled garlic cloves and head of garlic on black for food illustration

Dating back over 6,000 years, garlic has been used throughout history for both culinary and medicinal purposes.  

Garlic, or Allium sativum, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek and chive.  

Anticancer Actions:

Research has been done to see if eating garlic regularly reduces the risk of oesophageal, stomach, and colon cancer. Studies show that garlic may inhibit the growth of different types of cancer, particularly breast and skin tumours. This is not a proven treatment but may be worth more research.

Circulatory Effects:

Many publications have shown that garlic helps to support the cardiovascular system. It may lower cholesterol and triglyceride levels in the blood and is mildly antihypertensive and has antioxidant activity.

High Blood Pressure:

Garlic is regarded by some as one of the most effective remedies to lower blood pressure. The pressure and tension are reduced because it has the power to ease the spasm of the small arteries. 

Digestive System Disorders:

Garlic is one of the most beneficial foods for the digestive system. Crushed cloves of garlic may be infused in water or milk and taken for all types of disorders of the digestion. 

Skin Disorders:

Garlic may also be used for a variety of skin disorders. Pimples have been known to disappear without scar when rubbed with raw garlic several times a day. Even very persistent forms of acne, suffered by some adults, have seen healing with garlic.

Note: Always consult a medical professional first. This article is intended for information purposes only.

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