For hundreds of years, garlic has been known for its unique values in the treatment of various diseases, from the common cold and ending with complex inflammation.
Recent studies have shown, however, that garlic has such strong medicinal values that it is more and more often recommended in serious heart conditions or cancer.
Its key values are determined by two key compounds that translate into its strong healing properties – a sulfur-rich amino acid called allicin and an enzyme called protein-based allyase.
Allicin is a very delicate compound that is able to survive only a few hours. Its properties are similar to a strong natural antibiotic, which also has antifungal and antiviral properties.
Allicin only exists in raw garlic. Cooking causes it to disintegrate into other compounds that do not have such an effective health action. Medicinal properties of garlic rely on the mobilisation of white blood cells in the body to fight infection while stimulating other cells of the immune system to fight viral, bacterial and cancerous infections.
Here are some examples of salutary garlic values
Cholesterol and restoration of bacterial flora
Many scientific papers confirm that garlic lowers cholesterol. Consumption of raw garlic also has a positive effect on the reconstruction of the bacterial flora in the gut. Garlic makes all wounds inside the gut heal, which contributes to the improvement of digestive system function.
Slayer of bacteria and viruses
Garlic is a natural antibiotic that can successfully kill banned bacteria while protecting the body against poisons that cause infection. In studies, garlic was almost as effective as penicillin, and the results of recent studies show similar activity to a modern antibiotic called chloramphenicol, which is used to fight typhoid. Even the blood of people who eat garlic can kill bacteria, and the fumes of freshly squeezed garlic can kill bacteria from a distance of 20cm.
Recent discoveries by Australian scientists show that stomach ulcers are caused by Helicobacter pylori bacteria, and garlic can relieve the ulceration that kills this type of bacteria. Other studies have shown that conditions such as ulcerative colitis and Crohn’s disease can also be caused by inflammation caused by the development of mycobacterium paratuberculosis, which can also be neutralised by eating raw garlic.
The previously mentioned allicin contained in garlic promotes the secretion of gastric juices by stimulating the stomach mucosa. In addition, allicin regulates the action of gastric juice by activating the large intestine, thus allowing protection against constipation and diarrhoea.
The number of scientific publications analysing the role of garlic in the prevention of cancer is constantly increasing. Currently, most research focuses on determining which compounds in garlic are the most active in inhibiting the growth of cancer cells. One of the studies conducted in the USA has proved that by injecting diallyl disulphide, which is formed during cutting of raw garlic, it can reduce cancerous tumours by up to half. Other studies have shown that garlic reduces the level of nitrites in the body which directly translates into a reduction in the development of stomach cancer. It is garlic that can help strengthen the immune system, which is essential to fight cancer.
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