By Elizabeth Ducette Morris
Although Garlic may not bring good luck or protect you against evil and vampires, it is guaranteed to transform any meal to aromatic and healthy eating experience. Fried and dried garlic are available in markets throughout the year. However, fresh varieties of garlic are seasonal—from June through December. Garlic is usually arranged in a head, called the “bulb,” averaging about two inches in height and diameter consisting of numerous small cloves.
Garlic offers cardiovascular relief because of the potential benefits of regular garlic consumption on blood pressure, platelets aggression, serum triglyceride level, and cholesterol levels. According to The New England Journal of health, routine eating of garlic also stimulate the production of nitrate oxide in the lining of blood vessel walls, which helps to relax the blood vessel. Garlic is also proven to reduce the risks of other cardio illnesses such as heart attack and stroke.
In addition to cardiovascular relief, garlic contains compounds that inhibit lipoxygenase and cyclooxygenase. These anti-inflammatory compounds along with the vitamin C in garlic make it useful for helping to protect against severe attacks in some cases of asthma and also reduces the pain and inflammation of osteoarthritis and rheumatoid arthritis. According to a recent university study, allicin, one of the sulfur-compounds is responsible for garlic’s characteristic odor, which is very effective against colds, stomach viruses, tuberculosis, and botulism.
Furthermore, the most active constituent in garlic, allicin, has been proven to prevent weight gain, according to a study published in the American Journal of Hypertension. In the study, animals that developed high insulin levels, high blood pressure, and high triglycerides were given garlic and the weight significantly went from 300 to 120 pounds.
Another important note, Garlic is proven to be one factor to fight against Asbestos because of the numerous sulfur compounds and glutathione precursors that act as antioxidants and also demonstrate anti-carcinogenic properties.
Also see Lemon and Lime: nature’s sour fruits