It has been used for millennia. For the breath, we do better, but this condiment has so many other assets that we even forgive its smell.
The effectiveness of this natural hypotensive is low, but very real if consumed raw. Its sulfur compounds – the origin of its powerful fragrance – slow down the formation of cholesterol. Allium sativum – its learned name – would also help to lower blood lipid levels. Its powers would be enhanced with one of its derivatives, aged garlic extract (EAV), obtained after a bath in an ethanol solution and an aging process for nearly two years. Studies have shown that taking AVEs daily decreases the risk of atherosclerosis (the deposition of cholesterol on the lining of the arteries) by sharply reducing existing plaques and preventing new ones.
Haro on clots
Allicin and ajoene, two of their compounds have an anticoagulant action. Specialists even compare the role of ajoene to that of aspirin, sometimes taken to prevent the risk of blood clots and therefore thrombosis. To benefit from this benefit, one should consume at least two to three fresh pods each day.
Garlic, enemy of bacteria and fungi
Already in ancient times, Herodotus reported that garlic was offered to the builders of the pyramid of Kheops to help them cope with their working conditions. During World War II, it served as an antiseptic against gangrene. It is also used against intestinal worms. The allicin it contains slows down the development of pathogenic bacteria (especially intestinal bacteria), mold, and yeast.
The friend of small evils
Allicin would have a significant anti-inflammatory and antioxidant role and would scavenge free radicals. Consumed in juice (with milk and honey!) or, boiled, in syrup, this plant would act on the respiratory tract and would relieve cough and bronchitis. The pods strengthen the intestinal flora and attenuate gas. They also stimulate bile secretion and facilitate digestion. Half a pod rubbed on insect bites and herpes pimples relieve them.
Garlic, ally of immunity
Daily consumption of fresh garlic would lead the immune system to produce more natural killer cells. The bulb also has a reputation for slowing the development of certain cancers.
Black garlic: it’s cooked at all!
White garlic cooked very slowly at low temperatures turns black and sees its properties multiplied. Rich in vitamins C, K, and B, amino acids, zinc, potassium, and selenium, it is also twice as loaded with antioxidants as its alter ego.
Thanks to Kathi Dittrich and Claus Leitzmann, authors of “These foods that protect us”, ed. Terre vivante, and to Christine Cieur, author of “Ma pharmacie naturelle idéal”, ed. Terre vivante.
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