Since when is garlic used?
Garlic is a plant native to Central Asia, but it is now found all over the world. There are many varieties of garlic, whether white, pink or purple. Coming from the Liliaceae family, like onions and leeks, it has been used for thousands of years to relieve certain ailments or strengthen immune defences.
In ancient Egypt, garlic was recognized for its nutritional qualities. In ancient Greece, it had the reputation of protecting against diseases. A positive image that followed him in the Middle Ages and until today.
What are the benefits of garlic?
Garlic contains several active compounds with positive effects on the functioning of the body.
- Rich in vitamins A, B6, C and Eit participates in the proper functioning of the body and has a antioxidant effect which helps prevent the aging of the body. One of its active ingredients, diallyl disulphide, is said to reduce cartilage wear and it is particularly effective in combination with ginger.
- He is also known for his antiseptic properties, effective on infections of the respiratory system and digestive organs. They are linked to the phenolic acids found in its bulb. These acids also help thin the blood and reduce cholesterol levelswhich has a cardio-protective effect.
- Garlic also contains saponins, molecules used in the treatment of infections such as cough and the bronchitis or even selenium (necessary for the activation of vitamin E and a cofactor of glutathione-peroxidase, one of the major antioxidants allowing to fight against the oxidation of membrane lipids).
- Finally, several studies have shown that regular consumption of garlic has a preventive effect on certain types of cancer. A survey by scientists from Provincial Center for Disease Control in Jiangsu, China, for example, has shown that eating raw garlic twice a week can reduce the risk of lung cancer. A study conducted by researchers from the University of South Australia revealed a preventive effect on bowel tumors. These positive results would be linked to the acilin contained in the garlic which would act on the molecules likely to cause cancer.
How to consume garlic?
- To benefit from all the therapeutic properties of garlic, it is strongly recommended to eat it raw, because some of its compounds deactivate with heat. Having a very assertive taste, it can be cooked to vary the pleasures. Garlic bread, garlic butter, garlic oil or even aioli… Several recipes allow you to consume raw garlic on a daily basis.
- During the season of colds and flu, honey fermented garlic is effective in soothing sore throats and boosting the immune system.
- It is also possible to consume wild garlic leavesalso called wild garlic or wild garlic, to benefit from a high concentration of nutrients similar to those found in the bulbs of common garlic.
- Finally, garlic clove essential oileven in minute quantities (0.05% concentration), totally eradicates the bacteria Borrelia burgdorferithe main responsible for the Lyme disease.
What are the contraindications and risks of garlic?
If garlic is very good for health, it can however have some undesirable effects when it is consumed in too large quantity. For example, it can cause heartburn and stomach cramps and give bad breath.
Attention, the essential oil of garlic must be used with all the precautions of use and it is formally contraindicated in pregnant and breastfeeding women and children.
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