(NaturalHealth365) Garlic delivers on claims that a daily dose clears the way for better health. Garlic is a close relative of the onion, shallot, leek and chive. Garlic is native to central Asia, and has been a staple in the Mediterranean region. The number one producer of Garlic is China. The United States grows most of its Garlic in Gilroy, California, which calls itself the “garlic capital of the world.”
Garlic is easy to grow and is a year round plant which grows in milder climates. It is used as a seasoning or condiment. The pungent flavor makes it a popular culinary spice.
The garlic bulb is commercially used in various forms from: fresh, frozen, dried, and in oils. Garlic is also available in supplement form and is used for health purposes. The forms are aged garlic extracts; freeze dried, and garlic oil.
The most significant thing about garlic isn’t the odor that emanates after ingesting a good amount; it’s the flavonoids and sulfur containing nutrients. The therapeutic benefits come from a variety of powerful sulfur-containing compounds. The compounds include alicin, allin and dithins. These compounds are responsible for garlic’s characteristically pungent odor, and also its health promoting effects.
Sulfur isn’t usually thought of as key component to health, but it is. Research studies have shown the standard American diet is deficient in sulfur. In addition to sulfur, garlic is a excellent source of manganese, and is a good source of vitamin B6, vitamin C and selenium.
Sulfur is the third most abundant mineral in the body. The vegetables containing sulfur are cabbage, broccoli, cauliflower, Brussels sprouts, Kale, collards, asparagus, onions, and garlic. Sulfur keeps joints working, boosts the immune system, helps digest fats, and helps make bile acids. On top of all that it helps regulate sugar and maintains oxygen balance.
The one thing that garlic is known for is its antibacterial and antiviral benefits. Garlic is not only good at controlling and limiting infections caused by bacteria and virus, but from other microbes, which include yeasts, fungi, and parasites of all kinds.
Many naturopathic physicians prescribe a diet that includes garlic. A daily intake of garlic has been found to lower the risk of most types of cancer. The compounds involved in garlic’s anti-cancer effects are allyl sulfur and other intrinsic factors. These compounds which are in garlic and onions make cells vulnerable to stress which is created by the products of cell division. Cancer cells divide quickly and thus generate more stressors than most normal cells. The dividing cancer cells are damaged by allyl sulfur compounds to a much greater extent than the normal cells.
Also, the cardiovascular system benefits from garlic’s anti-inflammatory properties. This is due to the garlic’s positive effect on cardiovascular disease, which comes from its sulfur compounds, but the effects of vitamin C, B6, selenium, and manganese can’t be ignored.
Garlic has been used for thousands of years and it is one the earliest cultivated crop. It has been used for medical purposes before it was studied by researchers. Garlic is a wonderful seasoning and adds nutrition to your dishes. Raw garlic is most potent; however with light cooking it retains much of its benefits. It may be the ultimate one a day (clove), which will provide the most potent, stable, bioavailabe and active substances to protect your health
About the author Blanche has been a student of natural healing modalities for the last 25 years. She had the privilege of working with some of the greatest minds in Natural Healing including Naturopaths, Scientist, and Energy Healers. Having seen people miraculously heal from all kinds of dis-ease through non-invasive methods, her passion now is to help people become aware of what it takes to be healthy.