Garlic is an old cultivated plant that has been used for medicinal purposes for millennia, and has long been used only as a medicine and not as a spice. In the Middle Ages, it was used by the monks as a protection against plague, and during World War II it was used instead of antibiotics by laying garlic compress on wounds.
Basic about garlic
There are over 600 types of garlic, but not all types of real garlic. Close relatives of garlic are also onions, shallots, leeks and chives, together they belong to the group of onions. It grows worldwide, with China being the largest producer of garlic, accounting for more than 77% of global production. According to the Regulations on the classification of medicinal plants, garlic belongs to category H (food).
The main ingredients in garlic are aliin in allicin and the latter is a source of specific odor and taste, but also has a great antimicrobial effect. Garlic also contains proteins, amino acids, vitamins A, C, E and B-complex, minerals such as Zn, P, K, Fe, Ca, Se, Mg, Na and Mn, fatty acids, flavonoids, flavones and other ingredients. However, they have the greatest biological effect sulfur substances.
Garlic for health
Garlic stock contains more than 200 biologically active substances, the most important of which are sulfur, which has a pharmacological action and thus has a positive effect on health. It is considered one of the most effective natural remedies for elimination of intestinal parasites ter relieving digestive and respiratory problems (asthma relief). For medicinal purposes, garlic is used for alleviation of spasms, relieving coughing, disinfection, lowering blood pressure, and it works very well against bacteria, virus in fungus.
Its use is recommended for prevention of atherosclerosis and at elevated cholesterol levels. Animal studies have shown that garlic lowers blood lipids and also lowers serum cholesterol, triglycerides and LDL, while raising HDL cholesterol. Garlic prevents blood clots from forming, as it removes cholesterol from the vascular walls and increases HDL and keeps the vascular wall flexible and prevents vascular lining, which impedes normal blood flow.
Garlic also makes it easier reproduction of lactic acid bacteria in the gut, thereby balancing the gut flora. It contains extremely large antioxidants, which protect the body from the action of free radicals, and thus may have the effect of preventing the onset of certain cancers, especially in the gut and stomach.
Use of garlic
Garlic can be used as food, dietary supplement or spice. The combination of tomatoes and garlic increases the anticarcinogenic effect, so it is advisable to add it to tomato salad in addition to onions. Likewise, cooking garlic in tomato sauce increases the healing power of garlic. However, the combination of selenium and garlic has an effect on protecting against the development of breast cancer. Most selenium is found in Brazil nuts, so for good effect in combination with garlic, it can be ground into salads, homemade spreads and sauces.
Fresh garlic is best recommendedand also has healing properties of heat-treated garlic. In preventing the development of cardiovascular diseases, the best effect is dried garlic, which has been shown to dilute blood, inhibit blood clots and accelerate their breakdown. Healing a daily dose is a slice of fresh garlic a day, and as much as half of a garlic slice a day can lower high cholesterol by as much as 9%.
To reduce the unpleasant breath after garlic intake, a combination of garlic with fat (olive oil, avocado), chewing fresh parsley or mint is recommended, and nutritional supplements containing garlic oil in capsules can be used. However, caution should be exercised as preparations are not suitable for patients taking anti-clotting drugs. As a spice, garlic is suitable for everyone without restriction, so we just afford it every day, as our body will be very grateful to us.