Garlic is used worldwide, but which are the benefits of garlic?
Nature has given us many fruits, berries and vegetables that have tremendous nutritional and healing value for our body. One of these generous gifts is garlic. What is agriculture, what is its benefit, are there any restrictions for its consumption – all this will be discussed in our article. Garlic is a type of perennial herb, genetically close to onions, and related to vegetable crops. As a vegetable, it is popular in many national cuisines, because it has a sharp, spicy taste and appetizing aroma.
Garlic is home to part of Central Asia from the eastern coast of the Caspian Sea to Western China, from the north of Iran, Afghanistan and Pakistan to Turkmenistan, Uzbekistan, Tajikistan, Kyrgyzstan and Kazakhstan. From there it spread throughout Europe, and then to the world.
Useful properties of garlic
The beneficial properties of garlic are associated primarily with the content of allicin essential oil in it, which, strictly speaking, gives it a specific taste and smell. Allicin is a powerful antioxidant and sterilizing agent with sokogonnym, choleretic and expectorant action.
There are many other biologically active substances with antiviral, bactericidal, fungicidal and antiphlogistic effects in this vegetable.
For example, in the papyri of ancient Egypt, there are recipes for garlic-based antipyretic drugs. In modern pharmaceuticals, alcoholic tincture is made from it, which improves peristalsis and secretion of the digestive tract, supports the intestinal microflora at the proper level and strengthens immunity to acute respiratory infections and other diseases.
Garlic and preparations made from it are prescribed to relieve intestinal atony and colitis, as well as to prevent food poisoning and autointoxication caused by rotting in the intestine. Another famous microbiologist Louis Pasteur found out that garlic kills various bacteria.
As an antibiotic, this vegetable successfully fights against:
- typhoid fever bacteria;
- bacillus leffler causing diphtheria;
- Staphylococcus aureus;
- the simplest protists causing malaria;
- tubercle bacillus;
- some fungi.
Studies about garlic:
1. Studies have shown that garlic supplements help fight some viruses. In particular, they increase the body’s immunity to influenza by 3 times.
2. Garlic reduces the level of bad cholesterol and increases the level of good , and also lowers blood pressure. This property is useful for preventing the formation of cholesterol plaques in the aorta, as well as the development of atherosclerosis, hypertension, migraines and edema of the legs.
3. Allicin, which is contained in a vegetable, interacts with erythrocytes, and as a result hydrogen sulfide is formed, which reduces the pressure on the walls of blood vessels, that is, it reduces blood flow pressure, improves blood circulation and decreases the load on the heart muscle. Due to this property, garlic is useful for the prevention or treatment of cardiovascular diseases such as angina pectoris and heart neurosis.
4. Allicin also has a beneficial effect on the blood vessels of the brain, and as a result of its regular use, the process of weakening memory at old age stops, and sleep improves.
5. Garlic is not only an excellent antiseptic.but an excellent wound healing agent. It is effective in cases of non-healing wounds and ulcers. Possessing an anti-inflammatory effect, it is also effective in osteochondrosis.
Benefits of garlic for men and women
Due to the rich content in the garlic cloves of micro-and macronutrients that improve blood formation, daily consumption of this vegetable has a beneficial effect on male erection, which depends on the filling with blood of the cavernous bodies of the penis.
Studies have shown that men who regularly eat garlic have an erection that lasts much longer than those who rarely consume it. In addition, this vegetable improves the production of seminal fluid and enhances sexual desire. And regular eating of this vegetable reduces the risk of developing prostatitis and prostate cancer.
In women, garlic also prevents the development of cancer, particularly breast and uterus. Since the vegetable is rich in folic acid, which has a beneficial effect on the development of the fetus, it is recommended to include it in the diet of pregnant women, but not late in the processed form. Garlic also prevents the development of such a disease of the joints as osteoarthritis, which is most often affected by women older than 50 years.
And garlic can be used as a cosmetic, and men, and women. After all, masks from fresh garlic or rubbing juice into the scalp help to strengthen the hair roots and their better growth.
Due to the choleretic properties of garlic, it is recommended to eat it with hard-to-digest and fatty foods, as well as with a decrease in body weight.
Composition of garlic
The nutritional and medicinal value of garlic is predetermined by the richest content of micro and macro elements in it.
The nutritional value of fresh garlic (g / 100 g product):
- water – 60.0;
- proteins – 6.5;
- fat 0.5;
- carbohydrates – 35 (of which monosaccharide – 1 g).
Caloric content – 150 kcal / 100g.
The content of vitamins, in decreasing order (mg / 100 g of product):
- ascorbic acid (C) – 32;
- folic acid (B9) – 3;
- pyridoxine (B6) – 1.3;
- nicotinic acid (B3) – 0.6;
- Pantothenate (B5) – 0.5;
- thiamine (B1) – 0.2;
- Riboflavin (B2) – 0.1;
- β-carotene (provitamin A) – 0.005.
The content of micro-and macro-elements, in descending order (mg / 100 g of product):
- potassium (K) – 402;
- calcium (Ca) – 182;
- phosphorus (P) 154;
- magnesium (Mg) – 25;
- sodium (Na) – 16;
- manganese (Mn) – 1.7;
- iron (Fe) – 1.6;
- zinc (Zn) – 1.3;
- copper (Cu) – 0.13;
- iodine (I) – 0.008;
- cobalt (Co) – 0.007;
- selenium (Se) – 0.0015.
Of course, all indicators are averaged and largely depend on geographic, geophysical and botanical factors.
Harm and contraindications
Despite the huge benefits, garlic has some contraindications. It should be discarded in the following cases:
- individual intolerance;
- hemorrhoids; epilepsy;
- viral hepatitis;
- bronchial asthma;
- chronic kidney disease (nephritis, hydronephrosis, etc.);
- gastric or duodenal ulcer;
- liver disease;
- tachycardia (heart palpitations);
- amyloid dystrophy (violation of protein metabolism);
- systemic connective tissue diseases;
- multiple myeloma, etc.
Garlic consumption rate per day
Garlic also has quantitative restrictions on consumption, even if there are no contraindications. Daytime safety hole should not exceed 3-4 fresh cloves.
In medical practice, there are often cases when, when eating 6-7 teeth, patients have stomach pains or heartburn. There were also cases when patients ate more than 3 heads, and they developed flatulence or diarrhea. And in one patient who ate 7 heads of fresh vegetable, there was even internal bleeding.
But the garlic, subjected to heat treatment, has no quantitative restrictions, with the exception of excess weight. After all, it is the most high-calorie vegetable, it is more nutritious than corn and potatoes.
Garlic is a rather heavy product, and the body of young children is not ready for it. Babies can not give it at all . When fresh, it is categorically contraindicated for babies, and after heat treatment, as part of mashed potatoes and soups, it can be added to food for children from 9 months.
The daily rate at this age is only 1 clove. Fresh garlic can be given to children from 3 years old, and again, no more than 1 clove per day. Children over 10 years old can already have 3-4 cloves per day.
How to store garlic
The traditional method of storing garlic is pigtails suspended in a closet or basement. Garlic should be stored in a dry place, at a temperature not higher than +3 ºC, but not lower than -5 ºC.
Before laying the stock, do the following: heat over a liter for 1.5-2 hours half a liter of refined vegetable oil, cool and add 12 drops of an alcoholic solution of iodine. Lubricate each head with this oil, then dry it and only after that lay it in storage.
Several ways to store garlic:
- Put a thin layer of salt in a wooden box with lots of holes or holes and put garlic heads on it. Sprinkle them with salt, and so – until the very top.
- Split cloves tightly poured into a jar, top up with vegetable oil and close with gauze.
- Place garlic heads interspersed with onion peel in thick paper bags, cotton bags, or old-fashioned – in worn stockings.
- Dip garlic heads in liquid paraffin and let it drain.
- Lay the unpeeled garlic in jars, pouring flour over each layer, especially the top. Observing the rules of storage, you can keep stocks until the spring.
Garlic-based folk recipes for a healthy body
We give some recipes of traditional medicine based on garlic.
- ARD, ARVI and upper respiratory tract diseases. Stir 5 garlic cloves with a glass of sour or fresh milk, leave for half an hour and then strain. Take a warm tincture, 1 teaspoonful, 3-4 times a day.
- Heart disease. 5 chopped garlic heads and juice of 10 lemons mix with 1 kg of honey and leave in a cool place for 5 days. Take a honey infusion 1 time per day, 4 teaspoons, with a minute breaks between spoons.
- To lower blood pressure and with problems of blood vessels of the brain. Pour garlic gruel with vodka in the ratio of 1: 3 and leave in a dark place for 10 days. Take 5 drops of filtered tincture 3 times a day before meals.
- Atherosclerosis. Prepare the juice of garlic and drink it daily with 10 drops, drinking kefir or yogurt.
- Cleansing the intestines and liver. Crush the head of garlic and lemon, add 0.5 l of vegetable oil to gruel, let the mixture stand for 7 days, then take a teaspoon daily in the morning.
- To combat intestinal parasites. Gruel of garlic pour warm milk in the ratio of 1:10. Let the mixture stand for half an hour, then strain. Daily use tincture for night enemas. The course of treatment is 7 days.
- Osteochondrosis. Mix crushed garlic and crushed lemon in equal parts and take a tablespoon of this gruel daily.
Wounds and purulent boils. Mix crushed garlic and vegetable oil in equal parts. Apply the received ointment to the wound or abscess.
- Treatment and prevention of cancer in men and women. Drink garlic juice every day, drinking it with plantain tincture, and then eating honey. The course of treatment is 3 months, with a gradual increase in the dose of juice from 10 drops to a tablespoon. After that, you need to take a 2-month break, and then repeat all over again.
- Increase potency. Crush 3 garlic heads and cover them with a glass of honey and a glass of apple or wine vinegar. Insist the mixture in a dark place for 10 days. Drink strained and diluted with water tincture (1: 3) every morning on an empty stomach.
- Prostate. Boil in a glass of milk 1 tablespoon of garlic gruel for 20 minutes. Strained broth, drink half a cup before a meal, until there is an improvement.
- Prevention of osteoarthritis. Pour garlic gruel with alcohol in a 1: 2 ratio and leave for 10 days in a dark place. Take a teaspoon of strained tincture 3 times a day before meals.
- Vaginitis. Wrap in a sterile bandage or gauze garlic gruel and tie up with a thread so that you get a tampon. Insert the tampon into the vagina for 4 hours in the morning and evening for 2 weeks. Then take a 2-week break and repeat the treatment if necessary.