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Garlic has been used for thousands of years as a general stimulant
and health sustaining plant. Garlic is most suitable in reducing
cholesterol, lowering high blood pressure and generally protecting
against heart disease. Garlic contains the chemicals alliin and
alliinase, which are stored separately within the garlic plant.
Crushing, chewing or digesting garlic releases these two substances,
which react together to form garlic's active chemical, allicin.
Garlic has many benefits, but most
importantly it:
- lowers cholesterol and
triglycerides
- energizes the mechanisms which
break down blood clots
- normalizes the blood pressure
- improves general well-being
- eases the flow of blood through
the small arteries of the tissues
Use garlic in cooking, but if you
decide to try garlic supplements make sure you choose preparations which
deliver enough allicin. This should be standardized in order to provide
the same quantity of alliin and alliinase every time. Cultivation of the
garlic plant is also important. Chinese garlic is considered to be
stronger than garlic from other countries. Follow the directions on the
package because garlic tablets may need to be taken three times a day in
order to maintain the active ingredients in the blood.
The odor of garlic is due to the
formation of allicin. If you wish to avoid smelling of it, choose
preparations which don't allow the mixing of the two ingredients until
the tablet is well down in the bowel, so the odor can't escape from the
mouth. That is the theory. In practice, though, somebody with a good
nose may still be able to pick up the scent.
General facts on garlic (real or
alleged)
- one clove of garlic contains 1-4
calories
- garlic can help reduce infections
- it is a good antioxidant
- it boosts blood circulation to the
nail bed
- it eases digestion
- it can help ward off mosquitoes
- if rubbed on the teeth, it can
improve toothache
- it can make warts disappear
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