Garlic’s scientific Name is Allium sativum. This plant is quite related to leeks, onions, chives, as a member of the Allium vegetables. Garlic originates in Central Asia, and has been cultivated from generations to generations.
The therapeutic qualities of garlic are quite well-known. The garlic remedies were pushed into Indian medical service 5,000 years ago, while Chinese medicine has been aware of garlic's benefits for over 3,000 years. The famous Louis Pasteur, who discovered penicillin, recognized the anti-bacterial powers of garlic in 1858. Moreover, during World War I, surgeons normally used garlic juice to stop wounds infection.Most of the modern research on garlic has contemplated on its capability of lowering blood pressure and cholesterol as well as offering strokes and heart disease protection
Garlic can help preventing the formation of blood clots. A review of recent clinical experiments, demonstrated that taking garlic tablets reduced volunteers' blood pressure by 1-5 percent. Accordingly, we may conclude that taking garlic supplements could decrease the incidence of stroke and also heart disease.
Regular amounts of garlic can also help the body fight against infectious fever.
A daily garlic supplement, as well, can reduce the risk of the volunteer to get a cold by half, even when the volunteers develop a cold, they can make a faster recovery than those who don’t take garlic. Naturally, just take one clove a day, your body will be supplied of vitamins A, B and C, as well as a various minerals including iodine, potassium, iron, calcium, selenium, zinc and magnesium.
Eating garlic also regularly reduces the risk of esophageal, stomach, and colon cancer regarding its ability to decrease the formation of carcinogenic compounds. Its sulfur compounds, in experiments, inhibit the growth of different types of cancer-especially breast and skin tumors. Cooking does not reduce garlic’s blood thinning and other cardio protective capabilities, and in fact, may boost them by releasing antithrombotic ajoene. As a cancer fighter, raw garlic is considered better than cooked garlic. Therefore, eat garlic both raw and cooked for all around benefits.
However, high doses of raw garlic may cause gas, bloating, diarrhea and fever. As well, garlic can cause heartburn and flatulence. As we know, of course, it always leaves strong smell behind. If you prefer your garlic odorless, a range of products, from chemists and health food shops, provide the recommended dose - between 600-900 mg a day. Eating garlic with parsley may reduce garlic breath.
There are much more remedies garlic can provide. Despite its strong smell, its strong remedies powers are among the best healthy vegetable alternatives.