Today, garlic is known for its therapeutic properties, such as the ability to lower blood pressure and to keep cholesterol levels in check. In the Western world, a high level of cholesterol and triglycerides, as well as high blood pressure, greatly increase the chance of severe diseases.
Its strong and spicy flavour comes from sulphur and alliin, which are important antioxidants and antimicrobials. In particular, these two elements are the ones that stimulate the secretion of bile, reducing the production of cholesterol in the liver.
Garlic also has a positive effect on blood pressure, which is mildly kept under control by reducing hormones, which are its main cause.
Other acknowledged scientific properties are:
- Garlic stimulates the immune system. In the bulb, there are microorganisms that stimulate white blood cells, which protect the body from being attacked by viruses, bacteria, etc. Assuming garlic may also cause stimulation of the activity of T cells, which are essential for the immune system
- Garlic is an important ally against viral infections of the breathing apparatus. This can be partly considered a consequence of what we have said before: the increase in immune defence leads to stronger resistance to bacterial attacks and also allows mucus to be expelled from the lungs.
- Garlic restricts the growth of parasites in the intestine. Given that all medical conditions must be inspected carefully by a family doctor, some improvements have been observed also in the cure of amoebas.
- Garlic is well-known for protecting from several environmental toxins or other types.
- The Sulphur and Selenium components protect the cell membrane and the DNA.
- Garlic works as stimulant for the production of the essential enzymes that detoxify the liver. These enzymes are also important, since they protect the liver from carcinomas or other toxins.
At this point, we start to wonder: why are we not used to taking this “medicine” regularly? In general, the main difficulty in consuming/eating one or two slices of garlic is due to its very strong flavour and intense scent, so why don’t we eat some small crushed pieces in our salad or soup? Less flavoured dishes will become tastier. In this way, we will be able to help our body to stay healthy while tasting excellent dishes. An adequate and well-balanced nutrition, together with this natural “medicine”, will help us to stay healthy and active.
