Garlic is undoubtedly one of the most powerful natural antibiotics and has proven particularly effective in combating 14 different infections.
Most of its medicinal qualities are due to the presence of a sulfur compound called allicin, which also has a pungent odor. It effectively protects against pathogenic bacteria, viruses, parasites, antibiotic-resistant MRSA and yeast infections. Once ingested, allicin transforms into sulfenic acid, the fastest free radical scavenger.
The best way to enjoy the health benefits of this vegetable is to eat it raw, press or crush the garlic clove, wait 5 minutes for the allicin to become active and to eat it.
Belonging to the Liliaceae family, garlic, also called Allium sativum, is a popular condiment in many cuisines around the world. Originally from Central Asia, it is distinguished by its content of organosulfur compounds, antioxidants and its main active compound: allicin. This composition offers it numerous benefits and makes it a basic ingredient in natural remedies.
THE BENEFITS OF GARLIC
Source of potassium, calcium, magnesium, phosphorus, vitamins C and B9, garlic is said to have a cardio-protective effect and anti-inflammatory, antimicrobial properties , antifungals, antiseptics and anti-inflammatory.
Moreover, it would thin the blood, fight against certain cancers and reduce diabetes. In the cosmetic field, it is attributed benefits for taking care of hair, nails and fighting acne and warts.< /span>
Likewise, it would be effective in preventing and treating certain infections by fighting against the pathogens involved. Among the latter, we find:
- Helicobacter Pylori (H.Pylori), a bacteria that causes digestive problems,
- Candida, a yeast responsible for fungal infections and skin disorders
- Staphylococci, bacteria found in cases of food poisoning and gastroenteritis,
- Escherichia coli (E.Coli), an intestinal bacteria
- Herpes, caused by infections of the skin and mucous membranes
- Influenza A and B, responsible for the flu
- Oral streptococci, bacteria that cause tonsillitis and dental caries
- Vibrio, responsible for cholera
- Rhinovirus, responsible for viral infections of the respiratory tract,
- Trichophytons, fungi involved in athlete’s foot pathology
- Rotavirus, generally involved in gastroenteritis in infants
- Scedosporium prolificans (S. prolificans), a fungus responsible for deep soft tissue infection, septic arthritis and pneumonia
- Giardia, responsible for the parasitic disease giardiasis
- Salmonella, a bacteria causing food poisoning
Given all these benefits, we can then wonder how to use it. Explanations.
HOW TO USE GARLIC?
To benefit from the medicinal properties of garlic, garlic should be chopped and/or crushed to release its active compound, allicin. Then, you can eat it raw by mixing it with oil or a little honey on a regular basis. You can also add garlic to your salads, rub it on your toast or insert it into your meats but only a few minutes before the end of the cooking process. Cooked garlic has a less interesting nutritional profile than raw garlic because the heat neutralizes the allicin and reduces the antioxidant content.
As for external use, opt for poultices and garlic oil.
THE EXTRA TIP
To reduce bad breath linked to garlic consumption, chew parsley leaves, licorice or even garlic. anise.
WARNINGS
In excess, garlic can cause heartburn. Furthermore, its topical application must be done only on the area to be treated because on healthy areas, garlic (especially raw) can be very irritating and cause burns and allergic reactions. Garlic is not recommended for people taking anticoagulant treatments and/or who have just undergone surgery.
Moreover, garlic-based remedies (orally or externally applied) are not recommended for children. Always seek advice from your doctor before using any natural remedy.