Valued as a health-protector
for thousands of years, garlic
bulbs are a useful antibiotic,
and can also reduce the risk of
both heart disease and cancer.

Although often used only in small quantities, garlic can still make an impact on health. It is rich in powerful sulfur compounds that cause garlic’s strong odor but are the main source of its health benefits. Research has found that garlic can help minimize the risk of both heart disease and many types of cancer. It is also a powerful antibiotic and inhibits fungal infections such as athlete’s foot. It also appears to minimize stomach ulcers. Eaten in reasonable quantity, it is also a good source of vitamin C, selenium, potassium, and calcium. Garlic should be crushed or chopped and allowed to stand for a few minutes before cooking.

  • May prevent formation of blood clots and arterial plaque and help prevent heart disease.

  • Regular garlic consumption may significantly reduce the risk of colon, stomach, and prostate cancer.

  • Natural antibiotic, antiviral, and antifungal.

  • Can help prevent stomach ulcers.

Practical tips:
Choose large, firm, undamaged bulbs and store in a container with air holes, in a dark, cool, dry, place. Skin the garlic by lightly crushing the clove with the flat side of a cleaver or knife and only lightly cook—long cooking destroys its beneficial compounds. Parsley eaten after a garlic meal may reduce any mouth odor.
Meat cooked at high temperatures, such as broiling or barbecuing, can have a carcinogenic effect, but when garlic is used with the meat it reduces the production of the cancer-promoting chemicals.

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