Garlic and its benefits
Garlic is a member of the onion family and is nature's most versatil medicinal plant. It has been used all over the workd for thousands of years for wie range of conditions. It has been prized since the first records of civilization for its uses in treating wounds, infections, tumors, and intestinal parasites.
Modern scientiests in numerous clinical trials have concluded that it lowers cholesterol, lowers blood pressure, thins the blood (that meand it reduces your risk of heart attack and stroke_ and fights bacteria like an antiboitic.
It is a potent antioxidant that has been found to inhibit tumor cell formation and is currently being studied by the National cancer Institute. It may be effective in fighting stomcach, skin and colon cancer.
The bulbs contain the amino acid allicin When crushed, allicin is released. This chemical element is the component that gives its strong ordor, and is responsible for the powerful pharma cological properties of the plant. One medium clove can equal the antibacterial action equivalent to 1% penicillin. It also contains aboutt 0.5% of an oil that is composed of sulfur containing compounds, in addition Selemium and vitaimns A and C containing compounds, make it a potent antioxidant, protecting cell memberanes and DNA from damage and diease.
Although it directly attacks bacteria and viruses, it also stimulates the body's natural defenses against foreign invaders. It is reported to be more effective than penicillin against typhus disease, and works well against strep, staph bacteria, and the organisms responsible for cholera, dysentery and enteritis
It is generally regarded as a preventative measure for colds, flue and other infectious diseases. studies have shown it stimulates the production of the liver's own detoxifying enzymes which neutralize carcinogens and other enviornmental toxins. It has been used to rid the body of intestinal parasites and to treat digestive infections. The national cancer Institute (January 1992 ) reported that people who ate the greatest amount of onions and garlic had the lowest incidence of stomach cancer.
Garlic has been shown to lower cholesterol while increasing the level of beneficial HDLs (high-density lipoproteins), the so called good cholesterol. Its compunds gently lower blood pressure by slowing the production of the body's own blood pressure raising hormones. it help to maintain healthy circulation, balance blood sugar and pressure, reduce fat levels in the blood, and imporve resistance to infection.
Garlic has bee used in treating upper respiratory infections (especially bronchitis), late onset diabetes, urinary infections, acne, asthma, sinusitis, arthritis, and ulcers
