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Benefits of Garlic by www.AyurvedicCure.com
Benefits of Garlic!! A more detailed account of what garlic does
for various organs in the human body: If garlic had been created
in the laboratory instead of by nature, it would probably be a
high-priced prescription drug.
A Common Saying everyone knows..That's just how good it really
is...
Garlic is one of the oldest known medicinal plants, and it's
been credited with fighting heart disease, lowering blood
pressure and helping to fight off colds.
In fact, garlic has been used medicinally for at least 3,000
years, but until relatively recently its benefits were
considered little more than folklore. According to a report in
the Journal of the American Medical Association (Nov. 28,
1990;264:2614), the therapeutic roles of garlic have been
described in more than 1,000 scientific studies.Cooking with
garlic
Most of the modern research on garlic has concentrated on its
ability to lower cholesterol and blood pressure as well as
offering protection against strokes and heart disease.
The following is a more detailed account of what garlic does for
various organs in the human body:
1. Protection of the liver from toxic substances: Garlic
activates the cells of the liver and thereby protects the liver
from toxic substances; it also rejuvenates a tired liver and
promotes its normal functioning.
2. Improvement of blood circulation: When allicin is heated in
the process of cooking the garlic, a substance called ?ajoene"
is formed. This substance has a suppressive effect on thrombi
and blood cholesterol, so it is effective for the treatment of
atherosclerosis and thrombosis.
3. Regulation of stomach function: Allicin promotes the
secretion of gastric juices by stimulating the mucous membranes
of the stomach; furthermore, it combines with proteins which can
reduce excessive activity of the stomach. In addition, allicin
reglates the functioning of the stomach by activating the large
intestine and thus cure both constipation and diarrhea.
4. Promotion of insulin secretion: Allicin combines with vitamin
B1 (thiamine) to activate the function of the pancreas and thus
promote insulin secretion. As a result, garlic is effective in
the prevention or the cure of diabetes that is caused by a lack
of insulin or by the defective functioning of the pancreas.
5. Normalization of blood circulation: Because it stimulates the
brain nerves and controls the workings of the heart at a
constant level, garlic stabilizes blood pressure. It is also
capable of dissolving cholesterol and fatty substances inside
blood vessels and therefore refreshing cells and the blood
inside the body.
Today, there is worldwide scientific evidence to support the
many health benefits
that can be derived from the daily
consumption of garlic.
* Extensive tests on humans have concluded that a regular intake
of garlic can:
* Lower total cholesterol (but raise the good-type HDL
cholesterol)
* Produce more "natural killer" cells in the blood that will
tackle infections and tumours
* Lower blood pressure
* Reduce the risk of blood clots (that are responsible for most
heart attacks and strokes)
* Destroy infection causing viruses and bacteria
Garlic is classified as both an herb and a vegetable. It can be
found in products ranging from ice cream to dry rubs; the
versatility of this herb is seemingly endless.
Read More About Benefits of Garlic and Health Benefits at
http://www.ayurvediccure.com/garlic.htm
Tips for cooking with garlic:
1. Before cooking, remove the exterior skin of the clove. There
are many ways to do this: strike the bulb with the broad side of
a kitchen knife, use a rubber garlic rolling tube, soak the
garlic in lukewarm water for 30 minutes or dip the cloves into
boiling water for 30 seconds.
2. After skinning the garlic, select a cooking method that will
result in the appropriate flavor. It can be sautéed to create a
nutty, savory taste; poached to create a mild flavor;
oven-roasted to bring out the nutty flavor with a caramelized
quality; fried to create a crisp exterior; or grilled to create
a soft, smoky flavor.
3. Garlic is very sensitive to heat and will burn easily,
especially when sautéing. Expose the garlic to heat just until
the oil sizzles and then remove it. When cooking garlic with
onions, start the onions first. They will take longer to cook.
Benefits of Garlic: Cancer Prevention
Indeed, the first scientific report to study garlic and cancer
was performed in the 1950s. Scientists injected allicin, an
active ingredient from garlic, into mice suffering from cancer.
Mice receiving the injection survived more than 6 months whereas
those which did not receive the injection only survived 2
months.
Read More About Benefits of Garlic and Health Benefits at
http://www.ayurvediccure.com/garlic.htm
Checkout Garlic Veg Supplements
http://www.ayurvediccure.com/garlic.htm
About the author:
Ayurvedic Cure.com, http://www.ayurvediccure.com -
Ayurveda, Ayurvedic Medicines and Herbal Remedies Guide. Health
Guide featuring Home Remedies, Herbal Supplements and
information on herbs and their benefits. Online Health Store
with Free Shipping Worldwide!
Stay tuned to our Ayurvedic Health Blog at
http://www.ayurvediccure.com/blog
http://www.ayurvediccure.co.uk
http://www.ayurvediccure.com/shilajit.htm
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