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Every day I will publish a fruit, vegetable or vegetable, highlighting its properties and benefits for health and beauty. In this way we will know more about the natural benefits that we can count on daily if we know more about the fruits, vegetables that we consume or that we see in the market and that we have not yet tested. In today’s delivery I will talk about …
Garlic grows in many parts of the world and is a popular ingredient in cooking, mainly because of its strong aroma and delicious taste. However, throughout history, garlic has been used mainly for its medicinal properties and its health benefits. Its use has been well documented by all civilizations, including the Egyptians, the Babylonians, the Greeks, the Romans and the Chinese.
Most of the health effects are due to sulfur compounds, which are formed when a clove of garlic is crushed or chewed. This compound is known as «allicin» and is responsible for the characteristic smell of garlic. Let’s see the properties and benefits for our health:
Garlic has been widely recognized as a preventive agent and for the treatment of cardiovascular and metabolic diseases, improving blood circulation and reducing the risk of heart attack. Garlic has beneficial properties for the heart and for the entire cardio-circulatory system. In fact, it regulates blood pressure, fights hypertension, diabetes and high cholesterol.
Garlic has healing and anticoagulant properties and can serve as a preventative to avoid blood clots that present a higher risk of heart attack. It is a natural alternative to aspirin.
Vegetables of the genus Allium, in particular garlic and onion and their bioactive sulfur compounds can have effects at each stage of cancer formation and influence many biological processes that modify the risk of cancer or slow down its growth. The regular intake of garlic seems to play a preventive action against tumors, especially those that develop due to the accumulation of toxic substances in the intestinal flora, so it is generally included among the foods in the diet against cancer.
Strengthens the immune system:
Garlic can strengthen the ability of white blood cells to fight infections and stimulate other immune cells that fight viral and bacterial infections. For the cold it provides decongestant and expectorant effects.
Improvement of digestion:
Allicin promotes the secretion of gastric juices that stimulate the mucous membranes of the stomach.
The power of garlic is also very useful against infections and disorders of the intestine, acting against cramps, dysentery and even parasites. It has been used as an antiseptic applied to wounds.
Garlic has a detoxifying power and acts as a chelator, binds to the metals that are deposited in the liver and kidneys and promotes its elimination.
Garlic has natural antibiotic properties, to the point that it is considered more potent than penicillin. It is a powerful bactericide, so it is of great help in case of respiratory tract infections, for example in case of colds. In addition, it strengthens the immune system and also acts as an antifungal agent.
The antioxidant properties of garlic are particularly useful for their ability to neutralize cellular oxidative damage caused by free radicals, which can help to proliferate certain diseases and accelerate the premature aging of tissues.
Improves the appearance of the skin:
Acne is a condition of skin disease, especially of the face, which affects many young people and even adults. It is produced by the accumulation of certain bacteria in the pores that become clogged due to the excess of oil produced by the sebaceous glands (motivated by hormonal changes, inadequate hygiene, stress and / or poor nutrition). The allicin present in garlic has antibacterial, antifungal, antiviral and antiseptic properties that can destroy the bacteria that cause acne.
In the kitchen you can add it to the sauces, rub it on slices of bread, but also use it to dress pasta, along with vegetables. To benefit from the best therapeutic properties of garlic, you should consume raw, as if it were a supplement, taking 4 grams per day, although for some people this amount can be a lot. In addition, it can be chopped and used as a flavoring together with aromatic herbs and extra virgin olive oil, which help to reduce its strong flavor. The use of garlic in the form of dry extract in capsules should also be considered, for phytotherapeutic use.
The most notable contraindications are the heaviness of breathing due to the release of allicin and the difficulties of digestion. However, these bothersome symptoms can be limited by removing the inner part of the garlic and chewing a coffee bean or a leaf of mint after meals that contain it. In the case of excessive consumption of raw garlic we find irritations and inflammation of the intestinal walls and anemia. It is not recommended during pregnancy and lactation or in people with sensitive bowels who suffer from gastritis or ulcer.
I hope you like this initiative … you can make suggestions and propose fruits and vegetables for the next delivery.
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