Garlic: The immune strengthener
Garlic has been widely used as a medicine in the history of humanity. It doesn’t only give extra flavor to foods but it has great influence on the body when eaten raw. It has two active components, allicin and ajoene, which work in many ways; reducing blood pressure, fighting bacteria and viruses is all on the list but let’s take a closer look!
Everything happens in the gut
Garlic is a prebiotic that makes the body produce more ‘friendly’ bacteria in the gut, these bacteria makes up the microbiome and contributes 80% of our immune system. Let’s stop here… Yes, 80%. Not only that, but several studies show that it reduces inflammation in the body, serving again the immune system.
The effects
Probably your parents told you when you were a kid to eat a bit of garlic around the season of common cold. Well, maybe they did not know how it works, but they were very right about it! It prevents catching a cold and even if you happen to get it, you will recover faster. Both viruses and bacteria are sensitive to crushed garlic. On top of that, because allicin works in a special way and completely different from other antibiotics, bacteria is unable to develop resistance to it. Ajoene, the other active component, is more effective against viruses, so just keep up with eating garlic before and during the cold season, and you are all covered!
Next on the list is the cardiovascular protective effects. As mentioned already, garlic is anti-inflammatory so there is less chance of developing coronary heart disease. It lowers blood pressure as well, since it is thinning the blood making the blood flow easier. If the cholesterol level is high in the blood, it can reduce that as well.
In traditional Chinese medicine it is used as antiparasitic substance. Crushed garlic was mixed with an alcoholic extract to treat intestinal diseases.
Such a powerful plant! Remember to eat it raw, as it has the strongest effects then. Eat it during a meal, so your stomach won’t get upset and you can cover the smell!
