Garlic gives triple protection
Antiviral – Garlic helps prevent illness such as flu, common cold, Herpes –Simplex virus 1, Para-influenza virus or vesicular stomatitis. Garlic oil is used to kill warts.
Antifungal– Garlic is effective against organisms such as Aspergillus, Candida, Cryptococcus, Trichophyton, which cause disease in humans.
Anti-bacterial – Garlic has antibacterial properties as it is effective against bacteria such as E.coli and many strains that become resistant to antibiotics.
Garlic is available in various forms-
• Fresh garlic
• Dried garlic
• Freeze-dried garlic
• Garlic oil
• Garlic extracts
What does it contain?
Sulfur compounds – Allin, Allicin, Ajoene, Allyl propyl, Diallyl, Sallycysteine
Vitamins – B1, C, B6, A
Minerals – Copper, Iron, Calcium, Selenium, Manganese
A 1-ounce (28-gram) serving of garlic contains-
• Manganese: 23% of the RDA
• Vitamin B6: 17% of the RDA
• Vitamin C: 15% of the RDA
• Selenium: 6% of the RDA
• Fiber: 0.6 grams
Health benefits –
• Garlic contains a chemical call Allicin that is released when you cut, chew, chop, a garlic clove. Allicin is the key ingredient responsible for the broad spectrum of anti-bacterial activity in garlic.
• Garlic can combat sickness including the common cold as the supplements present in it boost the immune system
• The active component present in garlic reduces blood pressure and other heart-related diseases. As per a study, 600–1,500 mg of garlic extract was just as effective as the drug Atenolol, a drug prescribed for reducing blood pressure.
• Garlic improves the levels of cholesterol that plays a key role in heart disease. Garlic reduces total LDL (bad cholesterol) levels, especially in people who have high cholesterol.
• The antioxidants present in garlic prevents the risk of Alzheimer ’s disease and Dementia.
• Garlic enhances the performance and helps you stay healthier as it enhances the work capacity.
• Eating garlic helps detoxify the body; this is due to the presence of sulfur compounds.
• Garlic reduces the clinical signs of toxicity, including headaches and blood pressure.
• Studies prove that garlic minimises bone loss by increasing estrogen levels.