Why is garlic the most valuable medicinal plant?

No other plant has as many healing and culinary properties as garlic.

Garlic, belongs to the Kokichevi family and can be effectively used for so many diseases and conditions that modern herbalists believe that if it were synthesized in a laboratory by scientists, it would be one of the most – the effective and expensive drugs.

Fortunately, the healing plant is relatively inexpensive and available to practically everyone, and can be included in the daily menu or taken in the form of dietary supplements.

More than 2000 studies regarding the chemical, pharmacological and clinical application of garlic have been published over the last 30 years.

Most of them indicate that garlic /Allium sativum/ is rich in antioxidant phytochemicals, which include sulfur compounds, as well as flavonoids, which help to remove harmful free radicals.

In a recently published study, scientists from South Korea found that sprouted garlic, that is, the kind we usually throw away and don’t use, contains greater amounts of beneficial phytochemicals than fresh garlic.

Although the mechanisms of action of all garlic components are not known, many of the purported cardiovascular protective properties are believed to be due to its antioxidant components.

Heart Disease and Stroke

Scientific interest has focused enthusiastically on the potential for the use of garlic in the prevention and control of cardiovascular disease.

Allium sativum is an effective blood thinner and can significantly increase clotting time.

In a study, participants were given only 800 mg. garlic powder daily for 4 weeks and at the end of the period a significant reduction in the formation of blood clots was found.

This, in turn, reduces the risk of ischemic stroke, which occurs in 87% of all stroke patients.

Ischemic stroke is due to obstruction of the blood vessels supplying arterial blood to the brain.

Many studies prove thatgarlic is superior to placebo treatment. Most studies show that regular consumption of Allium sativum lowers cholesterol levels by about 8%.

And a recently published study states that eating ½ clove of garlic daily can lower cholesterol levels by 10%.

These are clinically significant reductions that contribute to a significant reduction in the risk of death from cardiovascular disease after age 50.

Garlic also helps lower serum levels of “bad” cholesterol and triglycerides.

And several more recent studies show that addinggarlic to your daily menu can increase levels of “good” cholesterol, which doesn’t get deposited on artery walls.

In 2008, an analysis by Australian scientists found that garlic supplements lowered blood pressure as effectively as the drugs that are commonly prescribed – beta blockers.

In hypertensive patients who take daily garlic supplements in the order of 600-900 mg. a significant decrease in blood pressure is observed.

Prevents infections

As early as 1983, American scientists discovered the effectiveness of garlic against a wide range of infectious organisms such as bacteria, viruses, fungi, including the insidious candida, from which according to various data, about 85% of the US population suffer.

In a very recent study, scientists found that diallyl sulfide, a compound found in garlic, is 100 times more effective than two antibiotics that are used against Helicobacter pylori infection, which is among the most – the common cause of food poisoning and stomach ulcers.

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