Garlic, also known as garlic bulb, garlic head, wild garlic, single-clove garlic, or single-head garlic, is a general term for garlic plants. Garlic contains 43 kinds of sulfur-containing volatile compounds, 13 kinds of sulfinic acid esters (such as allicin), 9 kinds of amino acids, 8 kinds of peptides, 12 kinds of glycosides, and 11 kinds of enzymes. Garlic has many uses. Alliin is a unique component of garlic; when it enters the bloodstream, it becomes allicin. This allicin, even diluted 100,000 times, can still instantly kill typhoid bacilli, dysentery bacilli, influenza viruses, and more.
1. Powerful antibacterial properties. The sulfur compounds in garlic have remarkably strong antibacterial and anti-inflammatory effects, inhibiting and killing various cocci, bacilli, fungi, and viruses. It is one of the most potent antibacterial agents found in natural plants.
2. Prevention and treatment of tumors and cancer. Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the population with the lowest cancer incidence is the one with the highest selenium content in their blood. The U.S. National Cancer Institute considers garlic to be the most potent anti-cancer plant in the world.
3. Detoxifies and cleanses the intestines, preventing gastrointestinal diseases.
4. Lowers blood sugar and prevents diabetes. Garlic can promote insulin secretion, increase the absorption of glucose by tissue cells, improve the body's glucose tolerance, rapidly lower blood sugar levels, and kill various bacteria that can induce diabetes, thus effectively preventing and treating diabetes.
5. Prevention and treatment of cardiovascular and cerebrovascular diseases. Garlic can prevent fat deposition in the cardiovascular and cerebrovascular systems, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase the dilation of microarteries, promote vasodilation, regulate blood pressure, and increase vascular permeability, thereby inhibiting thrombus formation and preventing arteriosclerosis.
6. Prevent colds
Garlic contains a pungent compound called allicin, which has a good killing effect on pathogens and parasites. It can prevent colds and relieve cold symptoms such as fever, cough, sore throat and nasal congestion.
7. Anti-fatigue effect
Some studies have found that pork is one of the foods rich in vitamin B1, and when vitamin B1 combines with allicin contained in garlic, it can effectively eliminate fatigue and restore physical strength.
8. Anti-aging effects: Some components in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.
9. Protects liver function: The trace element selenium in garlic participates in the aerobic metabolism of blood, removes toxins, and reduces the detoxification burden on the liver, thereby protecting the liver.
10. Boosts Energy and Treats Erectile Dysfunction: Studies have shown that garlic does indeed have a therapeutic effect on erectile dysfunction. Garlic promotes blood circulation, which is important for erectile function. The exact mechanism is unclear, but a possible explanation is that garlic stimulates the body to produce nitric oxide synthase, an enzyme essential for male erection.
11. Anti-allergic effect: Eating raw garlic daily can reduce the severity of allergic reactions, especially those caused by temperature changes. The best way is to start eating raw garlic a few weeks before allergy season.
12. Prevention of yeast infections in women: Yeast infections are caused by fungal infections. Garlic contains a large amount of allicin, garlicin and other substances, which are natural and powerful bactericidal substances with great bactericidal effects. It can inhibit the excessive growth and reproduction of Candida albicans in the vagina. Therefore, women can effectively prevent the occurrence of yeast infections by eating more garlic in their daily lives.
13. Improves glucose metabolism: Studies have shown that eating raw garlic can improve glucose tolerance in normal people, and can also promote insulin secretion and increase the utilization of glucose by tissue cells, thereby lowering blood sugar levels.
The potential benefits of garlic offer a new natural approach to preventing and improving atherosclerosis and heart disease. Garlic also plays a role in lowering high blood pressure. Maintaining normal blood blood levels reduces the risk of hypertension, heart disease, and stroke.
