Garlic is a herbaceous perennial that belongs to the onion family. The bulb of garlic consists of individual cloves that are eaten and used for medical purposes.
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The benefits of garlic
The composition of garlic includes the following elements:
- cellulose;
- proteins;
- fats;
- vitamin C;
- trace elements;
- macrocells;
- vitamins;
- volatile;
- sulfur compounds;
- essential oil.
Garlic has a positive effect in the treatment of diseases of the colon. Garlic juice reduces fermentation and putrefactive processes in the intestine. Therefore, it is recommended to use it as an additive to meat and fish dishes.
Eating garlic helps regulate blood cholesterol and stimulates blood formation, and also lowers high blood pressure. Use garlic to treat arthrosis, gout, rheumatism.
Due to the small amount of toxic substances in garlic, its use should be limited to 3-4 cloves per day.
The content of phytoncides in garlic gives it powerful bactericidal properties. The fractions that stand out from the crushed garlic cloves destroy yeast. In the same way, they act on various microorganisms, lower fungi, staphylococci, streptococci, and dysentery pathogens.
Garlic-based medications help improve digestion, promote better absorption and increase appetite. The infusion of garlic is used as an anthelmintic. Garlic stimulates the formation of bile and digestive enzymes. Preparations containing garlic extract are used to treat chronic hepatitis and cholecystitis as a choleretic and laxative.
Raw garlic should not be used by lactating women, as it can give breast milk a specific taste and smell.
Allicin in garlic is a great way to fight colds. Another unique property of this substance is its ability to prevent the formation of malignant tumors. Therefore, the constant use of garlic is an effective anti-cancer prevention.
For the treatment and prevention of viral infections, garlic should be consumed raw, as it loses its antiviral properties when cooked.