Through time and history, its strengths are discovered and their properties without adverse effects.
Much more serious are the two “new” properties that medical science has discovered in it: fighting diabetes and low blood pressure. But if one were to enumerate the many virtues of garlic would proceed as follows:
First, is an antibiotic and a general antiseptic. A famous scholar confirmed that garlic vapors actively eliminate dangerous microbes. In several Central European countries once used to crush low teeth in each room of the house at the slightest rumor of an epidemic. “Another proof of wisdom?. It is a regulator of intestinal flora. Like birds of prey kept in balance the population of harmful rodents in fields, controls the proliferation garlic in our digestive tract of certain dangerous bacteria. Therefore what is recommended in most cases of diarrhea, dysentery, stomach cramps, heaviness, flatulence, etc..
It is a special worming. Without fear of error we can say that is good as an anthelmintic (natural destruction of all kinds of worms, so the mites as well as against peligusos oxiaros tapeworm, with antiseptic properties and can cure or slow down infections. In Russia during World War Global wounds were treated by placing firearm around the infected bandages soaked in garlic and avoided many fatalities Russians at Stalingrad but it was the people who had more people killed during the conflict, because of the shortage of medical aid as well as the brutal treatment of the wounded. Then he introduced systems of medicine almost war craft, based on vertebrates and plants. Garlic was vital to reduce its steam and breathed garlic, lung disease very common because of the cold.
Is a unique and stimulating regulatory agency core functions. It is indicated in liver disorders and endocrine glands (thyroid, adrenals, etc..), Gout, sciatica, dizziness, ringing in the ears, flushing, etc..
Garlic is especially medicine today and so as discussed in this report while the other has a thousand aspects of culinary
It antidiabetic, it regulates the proportion of blood glucose. All persons born in families “with high risks” and obese people should make him the greatest possible use.
Probably the digestive tract, as far as it governs the constipation (and therefore the self-poisoning) and stimulates the secretion of stomach juices while disinfects the intestine. Sometimes, unfortunately, we can avoid repetition of similar concepts.
Garlic is also the best friend of the circulatory system. Not only reduces stress (hypertension, heart attacks and mainly responsible for the stroke, which is one of the scourges of our time), but softens blood vessels (anti-atherosclerosis), regulates the cholesterol level, promotes action of red blood cells carry oxygen and fight nicotine poisoning (heavy smokers attention!) and pollutants.
Garlic under the lapa of researchers: in search of a molecule called allicin
Anything that is said against or in favor of excessive use of garlic as food or medicine, is a symptom that can deny the story in either direction but not the evidence of its composition rich in protein and calcium and potassium phosphorus and a good proportion of the vitamins mentioned above.
With cautious step but surely, scientists, herbalists and scientists, removing the wrap garlic mythology naturally have investigated cancer, comparing old stories also in countries like Japan, USA, France, Germany and England, old sayings, proverbs and folk customs for garlic.
Professor Eric Block, State University of New York, Albany, USA, has been a close associate of EJ Corey, Nobel Prize in Chemistry 1990. For over 25 years, Professor Block conducting intensive research on compounds found in garlic. Their findings, along with those of other scientists allow us to have a fair idea of the situation.
The most notable substance present in garlic is alliin, which is by itself at 0.24% of the overall weight of the plant. It is very fragrant and with minimal therapeutic effects. However, when you cut a clove of alliin comes into contact with the enzyme alliinase and immediately becomes another molecule, allicin, which is what gives the characteristic odor of garlic chopped or crushed.
The allicin is very reactive, and in extracts of raw or cooked garlic may find certain chemical derivatives thereof, as ajoene and ditiin baptized, which have a potent antiplatelet plaueteria, protective against atherosclerosis. But even more, has a great antitumor and antifungal activity, as well as antioxidants against harmful free radicals. In general, were known previously that anti-infective effects of garlic. For example, garlic juice diluted 125,000 times in laboratory inhibits the growth of many bacteria and many fungi and yeasts. Epidemiological data on diverse populations with different intakes of garlic and onions, also confirmed the beneficial effects provided by anti-infectives cardiovascular weekly consumption of more than 10 grams of garlic or onions 300 grams. However, commercial preparations of garlic, which contains allicin, but do not lead to the production of ajoene, do not show the same blood thinners or anti-atherosclerotic properties than those prepared raw or cooked garlic.