Garlic’s Health Benefits

by | Nov 18, 2022

Garlic, a natural whole food that is too concentrated to be consumed in big amounts, can be thought of as a natural supplement due to its exceptional properties. Due in large part to its high natural sulphur content, garlic offers many advantages. It aids in illness prevention and is regarded as nature's antibiotic.
Dr. Earl Mindell lists the following advantages of garlic in his book “Garlic, The Miracle Nutrient”: Serves as an expectorant and decongestant, boosts immunity, acts as an antiseptic, aids in the body's ability to fight off infection, and includes elements that lower the risk of cancer. Blood thinning reduces the risk of harmful blood clotting; it tends to dissolve blood clots; it lowers blood pressure (at least in part because of blood thinning); it lowers high cholesterol; it lowers high triglycerides; and it lowers blood pressure (blood fats) Garlic is the most effective agent for preventing blood from becoming sticky, even more effective than low-dose aspirin, according to a medical professor quoted by Dr. Mindell. This could contribute to the lower heart disease rates in Italy and France. Allicin, a sulpher chemical and potent antibiotic, is the pungent component in garlic. However, raw garlic does not contain allicin. Alliin, which is present in raw garlic, is transformed into allicin when the garlic is crushed. This is how garlic defends itself from microbial attack following damage. Sadly, allicin frequently harms not only germs but also healthy cells. Raw garlic can have negative consequences, including stomach, throat, and mouth irritation when ingested in very large doses: Anemia causes the elimination of beneficial gut microorganisms, decreased nutrient absorption, and impaired liver function. How much garlic is too much and how much is okay to eat frequently? One clove or two a day is the widely accepted Natural Health stance. This is a lot less than the amount that, on a regular basis, produces up to five gloves each day (or about 25 grams), which has overtly therapeutic effects and may also have negative effects. Bottom line: The liver is responsible for breaking down any powerful chemical, including allicin. Overdoing it can greatly increase the liver's workload, which is already very high due to exposure to toxins, alcohol, a high-fat diet, and other factors. Most people seem to be able to tolerate one clove per day.