The beneficial properties of garlic

       




Botanists describe garlic as a bulbous plant called allium sativa and have a pungent taste and strong smell. In Indian mythology there is an interesting story explaining the divine origin of garlic. In Ayurveda, the science of life, such as old as the Indian civilization itself, lists a number of therapeutic and preventative qualities of garlic. She recommends it in the treatment of dysentery and flatulence. It is believed that garlic plays a special role in the treatment of "Vata Rog", or nervous disorders. What is more, it prevents aging and prolongs life. Explain whether these beliefs to the fact that garlic is a surprisingly long time to deteriorate, it's a moot point, however, it is true that garlic keeps freshness and moisture for months unlike other vegetables that dry out and decompose within a few hours or days.

Louis Pasteur confirmed the antiseptic properties of garlic in 1858. It was found that the oil of garlic effectively kills many types of mold and yeast, including those that cause infection.





Garlic is effective against many diseases and their prevention. It slows the growth of cancerous cells in case of cancer of the chest cavity and prostate in laboratory conditions and the growth of tumors of the rectum, colon, esophagus and skin in rats. Garlic can reduce the risk of cancer, preventing the formation of free radicals. These molecules — products of normal cell metabolism — are suspected of promoting the formation of tumors because of their tendency to alter the DNA, cell membranes and proteins. The garlic is probably also prevents the hardening and thickening of the arteries, known as ateroskleroz, not allowing them to stick to the lining of blood vessels. Garlic also reduces cholesterol by 9%. The reduction for each one percent means a two-percent reduction in the risk of cardiovascular disease. Garlic helps in reducing fat content in the body. The Chinese are also included garlic in their Pharmacopoeia.





Medical research shows that garlic contains an odorless sulfur compound Allin. When it is cut, Allin reacts with the enzyme allenati and breaks, forming a strong smell alliicin, which is then divided into a number of sulfur products with a strong smell.

Studies have shown that garlic is an effective addition to the diet that reduces cholesterol, or substitute other cholesterol reducing drugs. Two found in garlic sulfur compounds — ingredients: diallyl sulfide and sallyl cysteine prevents the development of cancer in laboratory animal tests.

Garlic can cause serious harm, diseases of the stomach, liver and kidneys. It is contraindicated in gastric ulcer and duodenal ulcer, chronic gastritis, other diseases of the gastrointestinal tract, liver diseases, kidney diseases. Garlic is contraindicated during pregnancy and lactation.

 




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