Why Garlic? Health Benefits of the Popular Herb

Garlic, also known as Allium sativium, has been used to treat many ailments throughout history. It is even mentioned in the bible. The first written account of this popular herb dates back to 1500BC in an Egyptian papyrus.

According to the Center for Disease Control, 1 in every 4 deaths in the United States, are due to heart disease. It is also a very expensive condition. Coronary heart disease costs the U.S. $108.9 billion each year.

Garlic is rich in compounds that lower blood cholesterol and decrease platelet aggregation. In other words, the platelets do not stick together as much. It helps keep the blood vessels clean and free of plaque which can lead to atherosclerosis and heart disease. This offers a very cost-effective way to ensure heart health.

• Decreases plaque in arteries
• Anti-bacterial, Anti-fungal, Anti-viral, Anti-parasites
• Powerful Antioxidant
• Protects the liver
• Does not cost $108.9 billion/year

Garlic has been used to treat fungal, bacterial and viral infections. The active ingredient of garlic, Allicin, attacks candida (yeast) cells by breaking through its surfaces. Allicin also stimulates the immune system. Garlic has also been shown to destroy intestinal parasites such as roundworms and hookworms.

One of the properties which make garlic so beneficial is its ability to kill pathogenic cells without harming the natural cells of the body. It is able to differentiate our own cells from harmful ones through recognizing glutathione, a molecule present in our own healthy cells. This makes it favorable to antibiotics, which cannot make that differentiation. This is why antibiotics are associated with many negative side effects.

Garlic makes for a powerful antioxidant tool. In addition to having vitamin A, C and selenium which are antioxidants, it also contains sulfhydryl (sulfur and hydrogen). Sulfhydryl helps to excrete toxic heavy metals from the body and protects against oxidants and free radicals.

Aged Garlic Extract (AGE) has been shown to not only increase antioxidant potential, but also protects against DNA damage and keeps blood vessels healthy. It prevents fats from being oxidized and dumped into the tissues and arteries. This prevents unwanted clogging of the blood vessels and eventual heart disease. It can also guard against radiation and sun damage.

Garlic can also prevent liver damage. The liver is the main detox organ of the body. Keeping it happy and healthy is the first step in detoxification.

The Worlds Healthiest Foods Organization discusses the best way to prepare garlic. They mention that the best way to release the Allicin out of garlic is to chop, mince or press it then let it sit for 5-10 minutes. It also says to cook it no longer than 15 minutes to limit the loss of valuable nutrients.

Side note, Allium happens to be celtic for pungent. To avoid the infamous garlic breath, try eating a fresh parsley sprig. Now there’s no excuse not to eat it!

For more information visit the following website:

http://www.whfoods.com/genpage.php?tname=george&dbid=136

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