Garlic
Garlic health benefits
Garlic has medicinal properties that are been used by many civilizations throughout history. It contains sulfur compounds that have potent beneficial biological effects. Garlic is very nutritious containing many vitamins, fiber, and other beneficial compounds. These compounds are known to have beneficial effects on common causes of chronic disease, so it makes sense that it could also help you live longer.
Garlic boosts immunity and contains cancer-fighting characteristics. Significant evidence suggests that garlic can play a role in the prevention of cancer and the slowing of its progression. Garlic is rich in phytochemicals that have the potential to lower cholesterol and fight cancer. Phytochemicals are chemical compounds found in plants that protect cells from damage that lead to cancer. In test tube studies, garlic appears to kill cancer cells, and studies involving people show some of the same outcomes, Women’s Health Study, involving 41,000 middle-aged women, those who routinely ate garlic, fruits and vegetables had a 35 percent lower colon cancer risk.
Garlic may fight the common cold and other illnesses. Studies have shown that garlic supplements reduced the number of colds by 63% while reducing the number of sick days by 60%.
Garlic helps fight heart disease. Human studies have found garlic supplements to have a significant impact on reducing blood pressure in people with high blood pressure. The amount of the supplements was about equal to4 garlic cloves a day. In addition, garlic supplements seem to reduce total and LDL cholesterol, particularly in those who have high cholesterol.
Garlic may help prevent Alzheimer's Disease and Dementia. The high level of antioxidants help protect against cell damage and aging.
Garlic May Improve Bone Health. Studies have shown that it can minimize bone loss by increasing estrogen in females, In addition, foods like garlic and onions may also have beneficial effects on osteoarthritis.
Garlic may protect your food: The antibacterial properties in fresh garlic can kill the bacteria that lead to food poisoning, including salmonella and E.coli. Don’t use garlic as a substitute for proper food sanitation and food handling, though.
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