Garlic – Nature’s Antibiotic and more
Do you include garlic in your daily diet? If not, I encourage you to do so as garlic has many health benefits. It is
* anti-bacterial
* anti-fungal
* anti-parasitic
* a cardiovascular tonic (reducing cholesterol and blood pressure)
* has cancer preventative properties
* promotes healthy gut flora
* assist in regulating blood sugar
Garlic supports the immune system and has been found to reduce the duration of the common cold and flu. Studies have shown that the regular consumption of vegetables from the onion family (garlic, onion, leeks, shallots, chives) can reduce the risk of certain cancers, especially those of the digestive tract – see https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4366009/
To get most of the health benefits from garlic it is important to crush the clove with the blade of a knife or the palm of your hand. Leaving it for about 10 minutes before cutting or pressing it, is necessary for the molecule Alliin to be converted into the active constituent Allicin. Allicin gives garlic the strong smell. When consuming raw garlic, add some parsley which will help to reduce garlic breath. If used in cooking, add it towards the end as the longer garlic cooks the less potent it becomes.
Garlic can also be used topically by placing a cut clove on stings, pimples etc for its antibacterial action – yes, I know the smell would not be too pleasant.
And lastly, if you have a herb garden, you can plant garlic cloves in the colder months (May to July) and harvest from October onwards.
Warm regards
Conny Wehland