Reasons garlic is good for you
For millennia, kitchens have included garlic. Due to its antibacterial and antiseptic qualities, this plant has therapeutic and medical uses. Allicin, a substance found in garlic, is responsible for its beneficial effects. Minerals including phosphorus, zinc, potassium, and magnesium are abundant in it. Garlic also contains large amounts of the vitamins C, K, folate, niacin, and thiamine.
- Garlic is antiviral and antifungal. It has been used for centuries for its antibacterial properties. The chemical component of garlic, allicin, has been shown to prevent the growth of the candida albicans fungus.
- Garlic can reduce cholesterol. Its powerful antioxidant properties prevent free radical damage to the arterial lining and stop the formation of scar tissue.
- Eat garlic to lower your blood pressure. Garlic has the ability to decrease platelet stickiness, which will help in making your blood thinner.
- Garlic can help to regulate blood sugar levels, which is good for people with type 2 diabetes.
- Baked potatoes and baked garlic with cress salad — this is a simple way to eat garlic and tastes great
- Fight colds and flu by eating garlic whenever you can in soups and salads. It’s also delicious as a roasted vegetable
To maintain its antioxidant and anti-cancer properties, some experts advise eating raw garlic. You may, for instance, add it to salads and sauces or consume it first thing in the morning. Allinase, an enzyme that changes alliin into allicin, the sulphur molecule that gives garlic its therapeutic benefits, is destroyed by cooking.
The loss of enzymes may be avoided, though, by crushing the garlic before cooking. Prior to adding it to the pan, wait 10 to 15 minutes. Allicin will have ample time to develop in this manner. Despite the paucity of studies, it is worthwhile to take into account the possibility that raw garlic is healthier.
