Despite its unpopular odor, garlic has long been recognized not only for its culinary value but also its medicinal value. Cultures throughout the world have used it to treat everything from flatulence and gastrointestinal problems to battle wounds and respiratory infections. Garlic comes from the same family as the onion, both of which contain a potent antibiotic known as “allicin,” which is released when the herb is chopped up. Although some claims regarding the benefits of garlic remain controversial, there’s enough agreement in certain areas to continue researching all of its possible medical uses.
1. Cancer
According to the National Cancer Institute, preliminary population studies suggest that increased garlic consumption reduces the risk of developing certain cancers, including those of the breast and gastrointestinal tract. Findings in one European study showed a reduced risk for intestinal cancer in those whose diets included a higher intake of both garlic and onion. Another study in the San Francisco Bay area found a 54 percent lower risk for pancreatic cancer in people who ate garlic more frequently. Because these are preliminary studies, more research is necessary to determine whether this is the result of garlic’s antibacterial properties or of some deeper effect it may have on the growth of cancer cells.
2. Cardiovascular Health
Research also shows that garlic is good for the heart and cardiovascular system. This is partially due to the polysulfides in garlic, which can be absorbed by red blood cells and used to produce hydrogen sulfide (H2S). The H2S helps lower blood pressure up to 8 percent (University of Maryland Medical Center) by expanding the blood vessels, as well as thinning the blood, which can reduce the chance of a heart attack or stroke. Garlic also helps reduce levels of homocysteine, an amino acid found in red meat that has been linked to an increased risk of heart attack, clogged arteries, and blood clots. Although some studies suggest that garlic may also help regulate blood sugar and assist fat metabolism, more research is needed in this area.
3. Immune System
Garlic might also be a good addition to your diet if you get sick often, due to its antibiotic, antiviral and anti-inflammatory properties. As an antibiotic, it’s been found to have around 1 percent of the potency of penicillin (epigee.org), making it effective against various types of bacteria. Additionally, these bacteria do not appear able to develop resistance to it in the same way that occurs with pharmaceutical antibiotics. Loaded with Vitamin C, garlic is also useful in warding off the common cold and reducing its severity. Its antioxidant properties work to prevent the cellular damage caused by free radicals and some studies suggest that it might help reduce the damage caused by years of smoking.
4. Iron Absorption
An improved ability to absorb iron may be of special significance to vegetarians, who often don’t get as much as they need, compared to meat-eaters. Garlic is thought to increase the body’s production of ferroportin, a protein that makes it possible for iron to leave the cells where it is stored to return to circulation. A recent study on rats also confirmed a two-fold increase in plasma iron and a 50 percent increase in liver iron among rats who received a garlic solution with their iron, over those who received the iron alone (National Center for Biotechnology Information).
Today you can find garlic not only in its natural form, but also in pill form, as a dietary supplement. It should be noted that studies on processed garlic extracts show that they may not be as effective as traditional garlic. In either case, it is a powerful anti-coagulant and has been known to produce unwanted side effects when taken in excess. Since certain individuals may experience allergic reactions, it’s best to check with a physician if you’re planning to use it as anything more than an occasional seasoning.
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