Garlic is one of the most powerful natural remedies.
It has antibiotic, anti-inflammatory, antimicrobial, antiasthma tic, antioxidant, and anticancer action, among others, besides being cardiovascular protector.
The list of benefits of garlic is great:It has antibiotic, anti-inflammatory, antimicrobial, antiasthma tic, antioxidant, and anticancer action, among others, besides being cardiovascular protector.
- reduces high blood pressure
- prevents arteriosclerosis
- aid in the dissolution of kidney stones
- has a toning effect on weakened people
- prevents colds and flu
- help in the expulsion of worms;
- combat bronchitis
- fighting diarrhea
- acts against hemorrhoids and varicose veins
- combats diseases of the kidneys and bladder
- Strengthens sight,
- combat migraine headache
- contributes to weight loss
- fighting tumors, herpes and various skin problems
- combat gout and rheumatism
- treats asthma and other respiratory problems
- fight cough, hoarseness and catarrh
- treats circulatory problems, high blood pressure and diabetes
Not over yet.
Studies prove its effectiveness in breast and prostate cancer.
And recent research has identified that garlic still has several properties, among which are antimicrobial, antineoplastic, therapeutics against cardiovascular diseases, immunostimulants and hypoglycemic.
BACTERIAL EXTERMINATOR
Pasteur reported, in 1858, the antibacterial activity of garlic, which has been confirmed by several authors to date.
In the laboratory, by means of serial dilution, the fresh extract of garlic was able to inhibit the destruction of 14 bacterial species, including Staphylococcus aureus, Klebsiella pneumonia and Escherichia coli, which are potentially harmful to health and infectious.
This still happened even using the garlic extract diluted 128 times.
A 5% solution prepared with fresh dehydrated garlic showed bactericidal activity against Salmonella typhimurium.
This is attributed to allicin, the key component of antimicrobial activity, which is also responsible for the characteristic odor of garlic.
The antimicrobial activity of the garlic is reduced with its boiling, since the allicina practically disappears during the thermal processing.
Garlic has still been shown to be able to fight Helicobacter pylori bacteria, the major cause of dyspepsia, gastric cancer and also gastric and duodenal ulcers.
Pasteur reported, in 1858, the antibacterial activity of garlic, which has been confirmed by several authors to date.
In the laboratory, by means of serial dilution, the fresh extract of garlic was able to inhibit the destruction of 14 bacterial species, including Staphylococcus aureus, Klebsiella pneumonia and Escherichia coli, which are potentially harmful to health and infectious.
This still happened even using the garlic extract diluted 128 times.
A 5% solution prepared with fresh dehydrated garlic showed bactericidal activity against Salmonella typhimurium.
This is attributed to allicin, the key component of antimicrobial activity, which is also responsible for the characteristic odor of garlic.
The antimicrobial activity of the garlic is reduced with its boiling, since the allicina practically disappears during the thermal processing.
Garlic has still been shown to be able to fight Helicobacter pylori bacteria, the major cause of dyspepsia, gastric cancer and also gastric and duodenal ulcers.
It has recently been observed
that 2 g / L garlic extract completely inhibits the growth of H. pylori.
The authors concluded that this bactericidal effect may contribute to prevent the formation of gastric cancer.
The anticancer effect of garlic appears to be linked to the stimulation of the hepatic enzyme glutathione S-transferase, involved in detoxification processes of many carcinogens.
What stands out most in the nutritional composition of garlic are the high contents of the elements zinc and selenium, antioxidant metals.
In the human body, these nutrients are very important for the immune system.
Several studies have identified low blood levels of both selenium and zinc in patients with pathologies such as AIDS, whose immune system is severely weakened.
The dietary prescriptions currently made for such patients recommend the consumption of garlic, among other things.
There are studies that point to an antiviral activity of garlic.
The authors concluded that this bactericidal effect may contribute to prevent the formation of gastric cancer.
The anticancer effect of garlic appears to be linked to the stimulation of the hepatic enzyme glutathione S-transferase, involved in detoxification processes of many carcinogens.
What stands out most in the nutritional composition of garlic are the high contents of the elements zinc and selenium, antioxidant metals.
In the human body, these nutrients are very important for the immune system.
Several studies have identified low blood levels of both selenium and zinc in patients with pathologies such as AIDS, whose immune system is severely weakened.
The dietary prescriptions currently made for such patients recommend the consumption of garlic, among other things.
There are studies that point to an antiviral activity of garlic.
In this sense, its
consumption is also indicated for cases of cold, flu and viruses in general.
A study carried out in two distinct regions of China, one that often uses garlic in cooking and one that does not use it, has shown that the region that regularly uses garlic has lower mortality rates than the region that does not use garlic in food .
Garlic still has hypoglycemic properties.
The garlic extract therefore lowers blood glucose.
The probable mechanism of this action is due, at least in part, to the stimulation of insulin secretion by the cells of the pancreas.
HOW TO USE
Garlic must be consumed raw, because after being heated or processed, it loses or transforms its beneficial properties.
In the case of capsules, the quality varies greatly from brand to brand.
Search, if you choose this way, long before you buy.
The recommendation is 500 to 1,000mg of garlic oil a day as a protective effect, or 1 to 2 fresh and raw teeth per day, which can be ingested with water, tea or juice.
One can also take the garlic water by filling a glass of water and adding a clove of chopped garlic.
A study carried out in two distinct regions of China, one that often uses garlic in cooking and one that does not use it, has shown that the region that regularly uses garlic has lower mortality rates than the region that does not use garlic in food .
Garlic still has hypoglycemic properties.
The garlic extract therefore lowers blood glucose.
The probable mechanism of this action is due, at least in part, to the stimulation of insulin secretion by the cells of the pancreas.
HOW TO USE
Garlic must be consumed raw, because after being heated or processed, it loses or transforms its beneficial properties.
In the case of capsules, the quality varies greatly from brand to brand.
Search, if you choose this way, long before you buy.
The recommendation is 500 to 1,000mg of garlic oil a day as a protective effect, or 1 to 2 fresh and raw teeth per day, which can be ingested with water, tea or juice.
One can also take the garlic water by filling a glass of water and adding a clove of chopped garlic.
Take this water to sips
during the day, adding more water.
At the end of the day, discard the garlic.
Intake with milk should be avoided because milk creates mucus in the body, which after some time will be the cause of infections and other problems.
Excessive or high dose use of garlic may cause poor digestion and irritability of the gastric mucosa.
It should be avoided when taking synthetic drugs.
Garlic should not be used by people who are allergic to this plant, pregnant women, infants and children up to 4 years of age.
Garlic should also be avoided in pre and post-operative cases as it has antiplatelet effect.
Oh, you do not consume garlic because it leaves your breath with an unpleasant smell?!
At the end of the day, discard the garlic.
Intake with milk should be avoided because milk creates mucus in the body, which after some time will be the cause of infections and other problems.
Excessive or high dose use of garlic may cause poor digestion and irritability of the gastric mucosa.
It should be avoided when taking synthetic drugs.
Garlic should not be used by people who are allergic to this plant, pregnant women, infants and children up to 4 years of age.
Garlic should also be avoided in pre and post-operative cases as it has antiplatelet effect.
Oh, you do not consume garlic because it leaves your breath with an unpleasant smell?!
This news blog does not
replace a specialist. Always consult your doctor.
Saisi!
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