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Eight good reasons to eat garlic

Garlic not only livens up cuisine, it has been used since ancient times for its medicinal properties. Scientists have studied these properties extensively and confirmed the many health benefits of garlic.

Garlic is antiseptic

Garlic has traditionally been used for disinfecting minor wounds or small cuts (caution: use garlic only on wounds that are not weeping or extensive). In addition to this external use, garlic is also a very interesting internal antiseptic that produces a strong and natural detox effect. Garlic is antibacterial and antiparasitic, and when consumed regularly, it cleanses the entire digestive system, rebalances intestinal flora (garlic contains inulin a natural prebiotic ) and boosts the immune system.

Garlic is antioxidant

Garlic contains flavonoids, tocopherols (vitamin E) and sulfur compounds that give it antioxidant properties . Garlic also helps limit cellular aging and fights the harmful effects of oxidative stress. Taking advantage of these benefits, however, requires eating 1 to 2 whole gloves of garlic per day.

Garlic fights infections

Garlic is antibacterial, antimicrobial, and antifungal, but it is also rich in vitamin C, magnesium, potassium, phosphorus, calcium, and even selenium. Garlic is a valuable ally for fighting infections and viruses. Several studies have shown the value of garlic in treating and/or preventing colds, gastroenteritis, and coughs (although not all of these results have been validated).

Garlic is available in tablets

Garlic tablets are convenient for regular consumption. Supplements on the market today are composed mainly of allicin, the main organosulfur compound in garlic. Allicin is believed to be responsible for the health benefits of garlic. Tablets, capsules, or pills have the benefit of being assimilated indirectly by the body, limiting the problem of halitosis that results from consuming fresh garlic. You can also find garlic as an essential oil.

Garlic protects against certain cancers

Several studies have effectively highlighted the properties of garlic (when consumed in significant quantities, 18 g raw and cooked per week) that help prevent certain cancers (specifically stomach and colorectal cancer). The antioxidant properties of garlic as well as the presence of sulfur compounds (in raw garlic) would explain these results. The results of research into the prevention of other cancers have been more mixed.

Garlic stimulates the cardiovascular system

Many scientific studies have examined the capacity of garlic to thin blood (due to the sulfur compounds it contains) and thus improve blood circulation. Garlic also helps lower blood pressure and has proven very useful for atherosclerosis. The WHO (World Health Organization) classifies garlic as a natural product that can be taken in addition to classic treatments, and the AHA (American Heart Association) classifies garlic as a cardioprotector food.

Garlic regulates cholesterol

Several in vitro and animal studies have shown encouraging results. Garlic could also have a hypoglycemic effect that would help limit bad cholesterol (see the article on the top 10 anticholesterol foods).

Saponins are natural molecules that are present in garlic and have positive effects on cholesterol. These effects, however, are limited and garlic is definitely not a substitute for a healthy diet or for possible medical treatment.

Garlic goes with almost anything

The distinct flavor of garlic is inseparable from most cuisines in the world! Strong or mild (raw, cooked, fermented, or as a confit), in smaller or larger amounts, garlic also knows how to be discreet, and can easily be incorporated in almost any dish. Don’t hesitate to use garlic in any form (new, powdered, or puréed) and vary how you use it: garlic bread, garlic butter, a garlic confit in oil, aioli, and more.



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