Why Garlic?

GARLIC: Nature’s tasty Medicine

Many people think of winter as “cold and flu season,” but it doesn’t have to be.  With a few key medicinal foods on hand, you can easily avoid most bugs, and feel confident that you know how to shorten their duration if you do catch one.  Garlic, a member of the allium family, is one of those foods. And since my computer does not (yet) transmit scents across the world wide web, I can safely sing garlic’s praises while chomping on a clove.

Yes, it may give you less-than-desirable smelling breath, but isn’t that a small price to pay for staying healthy?  Think of the strength of that aroma as equivalent to the potency of the medicine, because this is an impressive list.

Garlic:

  • is anti-bacterial (including bacteria which have become antibiotic-resistant!)
  • is anti-viral,
  • is anti-fungal,
  • is anti-inflammatory,
  • may help improve iron metabolism,
  • is a good source of manganese, selenium, vitamin C, and vitamin B6,
  • supports heart health by lowering triglycerides and total cholesterol,
  • keeps blood pressure in check, and
  • may help reduce the formation of fat cells.

You can increase the health benefits from garlic by letting it sit (5-10 minutes) after you’ve chopped it or crushed it, and by eating it raw or only slightly cooked.

Craving garlic bread yet?  Here are some ideas to help increase your garlic consumption, use it as medicine and even grow your own stash.

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One thought on “Why Garlic?

  1. I’ve been eating a couple of raw cloves of garlic a day for about a year on the advice of my (Indian-born) doctor. I’ve had a slight sniffle on the odd cold morning but it’s never developed into a full blown cold since I started. Men of a certain age (ahem!) can benefit in other ways, which is why my doctor recommended it as an alternative to little blue pills. It seems to work, thought not as aggressively as the chemical course of action.

    I’ve also been losing weight. This is primarily because I’ve taken up juicing in a big way (no, I’m not that Joe), but I’m sure the garlic plays a major part. I’m certain the garlic has played a big part in reducing my blood pressure by half over the past 12 months,

    One way to combat the garlic smell on the breath is to eat a piece of good quality cheese or some avocado immediately afterwards. I only say “good quality” because the combination with a cheese like a Belton Farm Red Leicester is divine. Other cheeses will work. I’m told that the natural fats in these foods neutralise the odour of the garlic oil. If it doesn’t work, no one’s told me!

    Congratulations on a great post and a great website. You’re doing it all right. Thanks.

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