Garlic - The Ultimate Magic Remedy

Many stories and superstitions attribute great fame to garlic: from hanging it at the entrance of a house to ward off vampires, spirits (or at least friends), to being a natural and ultimate magic remedy. Studies have proven that garlic has internal and external healing abilities for the body, to the extent that today it is incorporated into quite a few medications.

The basic component of garlic that gives it its medicinal properties is allicin - a phytochemical, which is formed only after the breakdown and crushing of garlic cloves. This substance also protects garlic itself from bacteria, insects, and other invaders. With the formation of allicin, the compound breaks down and absorbs into other components that also become antioxidants and detoxifiers. The potency of these properties varies with conditions such as heating, drying, and garlic freshness.

The list of garlic's medicinal properties is long, and it is based on many studies with consistent results. Garlic plays a significant role in almost every health aspect: heart diseases - reducing the likelihood of heart diseases, disorders, and strokes, lowering bad cholesterol levels (LDL), preventing arterial calcification, and reducing blood pressure; as for parasites and viral infections, garlic serves as a natural antibiotic against bacteria, intestinal worms, acne, and vision disorders originating from internal infections, viruses, and colds. For chronic diseases, garlic contains antioxidants that fight free radicals in the body and reduces the likelihood of cancer by preventing and destroying cancerous cells. Regarding fungal infections, garlic components are excellent for dealing with fungal infections such as Candida; stings and bites - those who consume garlic tend to suffer fewer bites from insects and mosquitoes. Eating garlic provides the ability to disinfect and overcome the effects of a snake bite or a dog bite infected with rabies. In the digestive field, garlic accelerates the secretion of digestive juices, reduces the likelihood of kidney disturbances, can dissolve kidney stones, and acts as a diuretic; respiratory - garlic clears phlegm, acts as an expectorant, and is excellent for curing respiratory tract diseases, hoarseness, and prolonged cough; diabetics will be pleased to hear that garlic lowers blood sugar levels.

How to avoid the garlic smell effect?

Garlic odor resulting from consumption can be minimized by using hygiene methods such as spray or mouthwash, brushing and cleaning teeth with dental floss, and brushing the tongue. The sprays come in different strengths, and each person should find the one that works for them. Other methods to reduce the smell include chewing parsley, mint, fennel, dill, clove, or fresh orange. This chewing can alleviate the unpleasant odor of garlic.

How much garlic should you eat and in what form??

If it is about eating garlic for seasoning dishes, consume according to taste, in line with your body's reactions, and in any processing that complements the food you are eating. However, if it is about eating for its medicinal properties, adhere to the following rules: Do not eat garlic alone to avoid gastrointestinal disturbances. The required amount of garlic to achieve the mentioned benefits is a function of body size, ranging from one to two cloves a day. Garlic must be crushed close to the time of consumption. The active ingredient that gives garlic its properties exists only upon crushing the raw garlic but is destroyed within about an hour of crushing. Combining crushed garlic with spreads such as hummus, tahini, eggplant spread, or liver pâté could be a good solution. Any other processing of garlic may reduce the odor effect, but also reduces its medicinal properties related to immune, bacterial, and antioxidant systems.

On the other hand, cooked garlic contributes to lowering cholesterol and fat levels in the blood and blood circulation. Therefore, a combined consumption of raw and cooked garlic is considered optimal for deriving its benefits.

In conclusion: Don't let the smell and taste deter you

If garlic was a product of scientific research, it would undoubtedly have been a historic milestone deserving massive media coverage and appropriate demand. But it isn't. Garlic has been, and remains, a common spice-vegetable that originated from the time of ancient Egyptians. Its price is low, it is always available, and it has a long shelf life, so there is no excuse not to include it in our daily menu.

But it has a dominant taste, and moreover - it has a smell. As much as the taste and smell of garlic are strong and repelling, so is the level of its medicinal properties. Therefore, try to find the middle ground that best suits you for incorporating garlic in a way that suits your taste and does not pose a social limitation.