Garlic health benefits and medicinal properties have long been known. Garlic has long been considered a herbal “wonder drug”, with a reputation in folklore for preventing everything from the common cold and flu to the Plague. There are two main medical ingredients which produce the garlic health benefits: allicin and diallyl sulphides.
Garlic makes a wonderful health supplement but the garlic cure is no substitute for the basics: sensible eating and appropriate exercise. Garlic should be seen as part of a healthy lifestyle – not as an alternative to it. Always consult your doctor first regarding any medical condition.
Scientists have also looked at the role garlic plays in helping prevent the formation of blood clots. A review of recent clinical trials, published in the Journal of Hypertension, showed that taking garlic tablets cut volunteers’ blood pressure by between one and five per cent.
Regular amounts of garlic seems to also help the body fight off infections. These antibacterial effects were first discovered in the early 19th century during an outbreak of infectious fever.
Garlic lowers total cholesterol (but raise the good-type HDL cholesterol)
It produces more “natural killer” cells in the blood that will tackle infections and tumours.
It lowers blood pressure.
Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)
Destroys infection causing viruses and bacteria.
Reduce the risk of certain cancers, in particular, stomach cancers.
Many studies showed that the organic ingredient of garlic, allyl sulfur, another active ingredient in garlic, are effective in inhibiting or preventing cancer development.