Garlic is a herbaceous perennial plant that belongs to the onion family. A garlic bulb consists of individual cloves that are eaten and used for medicinal purposes.
The benefits of garlic
Garlic contains the following elements:
- cellulose;
- proteins;
- fats;
- ascorbic acid;
- trace elements;
- macronutrients;
- vitamins;
- phytoncides;
- sulfur compounds;
- essential oil.
Garlic has a positive effect in the treatment of colon ailments. Garlic juice reduces fermentation and putrefactive processes in the intestines. Therefore, it is recommended to use it as an additive to meat and fish dishes.
Eating garlic helps regulate blood cholesterol levels and stimulates blood formation, as well as lowers high blood pressure. Garlic is used to treat arthrosis, gout, rheumatism.
Due to the small amount of toxic substances in garlic, its consumption should be limited to 3-4 cloves per day.
The content of phytoncides in garlic gives it powerful bactericidal properties. The fractions that are released from the crushed cloves of garlic destroy the yeast fungi. In the same way, they act on various microorganisms, lower fungi, staphylococci, streptococci, pathogens of dysentery.
Garlic medicines help improve digestion, promote better absorption of food, and increase appetite. Infusion of garlic is used as an antihelminthic agent. Garlic stimulates the production of bile and digestive enzymes. Preparations containing garlic extract are used to treat chronic hepatitis and cholecystitis as a choleretic and laxative.
You should not eat raw garlic for nursing women, as it can give breast milk a specific taste and smell.
The allicin contained in garlic is an excellent remedy for fighting colds. Another unique property of this substance is its ability to prevent the formation of malignant tumors. Therefore, the constant consumption of garlic is an effective anti-cancer prevention.
For the treatment and prevention of viral infections, garlic should be eaten raw, as it loses its antiviral properties during heat treatment.
Harm of garlic
Despite its many advantages, garlic has some contraindications. You should not eat raw garlic for patients with gastritis, acute pancreatitis, stomach and duodenal ulcers, as well as for some kidney diseases.
