Garlic-Amazing Disease Fighter

Curative And Nutritive Properties Of Garlic

For thousands of years, the prophylactic and healing potential of garlic has been recognized by Asians and Westerners. Historically, people have used it to treat everything ranging from infections, digestion problems and wounds. In World War 2, when soldiers ran out of antibiotics, they have been known to make use of garlic cloves to treat their wounds. Today in Europe, America, Japan, China and many other countries, garlic formulae are sold as drugs for a variety of ailments.


A lot of research has been done on this amazing pungent bulb and it has shown that garlic can help boost immunity and reduce high levels of blood sugar. Dozens of medical benefits have been attributed to garlic.


Studies have shown that garlic lowers cholesterol levels and thins the blood. This may help to prevent high blood pressure, heart disease and stroke.


In the laboratory, garlic appears to inhibit the growth of cancer cells. People who consume lots of garlic appear to have lower stomach and colon cancers than those who eat less garlic.


In a study at an American City Hospital, it was found that garlic was successful in killing many strains of bacteria taken from those with ear, nose and throat infections.


Scientists have identified two important ways that garlic helps protect the heart. First, garlic contains many sulfur compounds which appear to promote smooth blood flow by preventing platelets from sticking together and clotting. In a study, researchers gave 50 men with high cholesterol garlic extract. When the men's blood was examined, it is found that the rate at which platelets stuck together had dropped significantly. Sulfur compounds in the garlic are potent. They thin the blood and help to prevent a heart attack or stroke.


Secondly, garlic is also good for the heart because it lowers cholesterol levels and blood fats called triglycerides in the blood stream. Researches have found that eating, fresh or in powdered form lower total cholesterol by 12 to 15 percent.


Studies have shown that including garlic in the diet may help to prevent and treat cancer by preventing cell changes, by stopping tumors from growing or by killing the harmful cells. A compound in garlic appears to stop the metabolic action that causes a healthy cell to become cancerous. A substance called DADS in garlic seems to inhibit the growth of cancer cells by interfering with their ability to divide and multiply. Garlic contains compounds that help prevent nitrites from transforming into harmful compounds that can trigger cancerous changes in the body.


The benefits of eating garlic aren't seen only in the laboratory. Researchers have noted that people who eat a lot of garlic are less prone to cancer than those who eat less. 

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