For hundreds of years, garlic has been known for its unique value in treating various types of illness, from the common cold to the complex inflammation. Recent studies have shown, however, that garlic has such strong medicinal properties that it is increasingly recommended for serious heart conditions or cancer.
Its two characteristic values are influenced by its strong therapeutic properties – a sulfur rich allicin and an enzyme called protein-allinase. Allicyna is a very delicate compound that can last only a few hours. Its properties are similar to a strong natural antibiotic, which also has anti-fungal and antiviral properties.
Allicyna exists only in raw garlic. Cooking causes it to disintegrate into other compounds that do not have such a healthy effect. The healing properties of garlic relate to the mobilisation of white blood cells in the body to fight infection while stimulating other immune cells to fight against viral, bacterial, and cancer infections.
Here are some examples of the values of garlic
Cholesterol and restoration of bacterial flora
Many scientific studies confirm that garlic lowers cholesterol. The consumption of raw garlic also has a positive effect on the restoration of the bacterial flora in the intestines. Garlic makes all wounds inside the intestines heal, which contributes to improving the digestive system.
Kills bacteria and viruses
Garlic is a natural antibiotic that can successfully kill banned bacteria while protecting the body from the poisons that cause infections. Garlic has proven to be almost as effective as penicillin in studies, and recent studies show similar activity to a modern antibiotic called chloramphenicol, which is used to fight typhus.
Even the blood of people who eat garlic can kill bacteria, and fumes from freshly squeezed garlic can kill the bacteria from a distance of 20cm.
Recent discoveries by Australian scientists show that gastric ulcers are caused by Helicobacter pylori. Garlic can soothe the ulcers and kill this type of bacteria. Other studies have shown that conditions such as ulcerative colitis and Crohn’s disease can also be caused by inflammation due to the development of Mycobacterium paratuberculosis, which can also be neutralized by eating raw garlic.
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