Health benefits of Garlic

Garlic has great anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties. Garlic also has an effect on the circulatory, digestive and immunological systems of our body and help in lowering blood pressure and detoxification.

Garlic protects our heart against cardiovascular problems like heart attacks and atherosclerosis. This cardio-protective property can be attributed to various factors. With age, the arteries tend to lose their ability to stretch. Garlic helps reduce this and also protect the heart from the damaging effects of free oxygen radicals. Garlic also prevents our blood vessels from becoming blocked and slows the hardening of the arteries. Garlic has the ability to moderately lower our blood triglycerides and total cholesterol and reduce arterial plaque formation.

A research showed that twelve weeks of treatment with garlic led to a ‘significant’ cut in blood pressure, slashing the risk of a heart attack or stroke, according to a review of evidence.

Garlic is most well-known for its antibacterial and antiviral properties. They help control bacterial, viral, fungal, yeast and worm infections. Fresh garlic is thought to play a role in preventing food poisoning by killing bacteria. Garlic strengthens the immune system as well as helps to fight chest infections, coughs and congestion. In winter, garlic is a great food to boost your immune system and ward off colds and flu.

Daily use of garlic reduces the frequency and number of colds. Its antibacterial properties help in treating throat irritations. Garlic also reduces the severity of upper respiratory tract infections. Its benefits in disorders of the lungs like asthma, difficulty of breathing, etc. make it a priceless medicine.

Garlic contains high levels of iodine which makes it a very effective treatment for hyperthyroid conditions. Treatment with garlic has been shown to greatly improve this condition.

Daily intake of garlic has been found to lower risk of most types of cancer. Several studies from around the world have found that people who eat more garlic seem to have a lower risk of certain types of cancer. In particular, large human studies that looked at diet and cancer have suggested that people who eat more garlic have a lower risk of stomach, prostate, mouth and throat, kidney, and colorectal cancer. The effect on risk of breast, bladder, ovarian, and lung cancers is less clear. This anti-cancer property is due to a substance found in garlic which inhibits cancer making cells.

Garlic regulates blood sugar as it enhances the level of insulin in the blood. This may assist in the control of diabetes. Heart disease is the leading cause of death in diabetics, who have two to four times the risk of death from heart disease as other people. In fact, heart disease accounts for 80 percent of all diabetes-related deaths.

But the good news is that a simple kitchen staple, garlic, has significant potential for preventing cardiomyopathy, a common form of heart disease among diabetics.