In answer to the subject title of this blog, YES garlic is so much more than a common flavouring agent, and more than just an average vegetable! We will be exploring just how important it is in this issue of our Health Newsletter. So please stick around, we have so much to cover!
* GARLIC *
d e f i n i t i o n :
Of course, you probably already know that garlic is a round bulb of a plant, with a very DISTINCT SMELL & TASTE, used commonly in COOKING. However, it is also used in HERBAL MEDICINE, especially because it is classified as a NATURAL PREBIOTIC, a substance that stimulates the proliferation of probiotic bacteria 🦠, thus strengthening the immune system.
It has many biologically active substances, including: PANTOTHENIC ACID, MANGANESE, SELENIUM, CALCIUM, PHOSPHORUS, COPPER, POTASSIUM, IRON, ZINC, MAGNESIUM, VITAMIN B1, B2, B3, B6, C, K.
Many people choose to ingest garlic in supplement form due to not liking the smell/taste.
TOP 7 BENEFITS!
🧄 Extremely effective against pathogenic bacteria, viruses, parasites and fungi, with ALLICIN, which is 15x stronger than penicillin in terms of antibacterial properties – perfect for colds, flu and sore throats
🧄Diastolic effect & accelerates the work of the intestines, meaning it helps prevent flatulence and heartburn, and can help aid weight loss
🧄Contains antioxidants, which delay the ageing process (by capturing and neutralising excess free radicals which damage cells and tissues)
🧄 Natural diuretic, increasing urine production, and reducing water retention. Unlike pharmaceuticals, it doesn’t cause the loss of valuable electrolytes such as sodium, potassium and magnesium
🧄 Reduces LDL cholesterol, while leaving HDL levels unchanged, thus counteracting the development of atherosclerosis, the consequences of which are heart attacks & strokes
🧄 Reduces risk of certain types of cancer: colon, oral cavity, oesophagus, large intestine, ovaries, stomach, prostate, kidney, and has a positive effect on the treatment of cancer
🧄 Removes toxins by activating liver enzymes
🧄 Lowers blood pressure for people with hypertension, and studies have shown it also helps patients whose blood pressure remains elevated despite conventional blood pressure-lowering drugs. In healthy people, the drop in blood pressure after its consumption is negligible
P R E C A U T I O N S :
⚠When consumed in excess, it can lead to liver irritation or damage. A maximum of 0.5g per kilogram of body per day is considered a safe amount.
⚠ People who use medicines that reduce blood clotting should refrain from eating this vegetable, as it can increase the anticoagulant effect of these medicines and cause dangerous health effects. This also applies to people before dental and other procedures where blood loss may occur.
⚠ Do not combine garlic with non-steroidal anti-inflammatory drugs (e.g. acetylsalicylic acid, ibuprofen, naproxen, ketoprofen) because of the increased anti-coagulant effect.
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