We all know what garlic is. For food lovers and cooking enthusiasts, garlic is an essential and flavorful ingredient in many recipes, making our meals appetizing and delicious. The garlic, however, is known for its distinctive aroma. But more than its, stinky smell, do you know that the garlic has many health benefits? Thus, it would be best not to allow its smell to deter you from taking advantage of the numerous wonders and benefits of eating garlic.
Here are some benefits that you shouldn’t be missing out on.
It helps in pregnancy care.
For pregnant women, studies have shown that garlic is most beneficial during pregnancy period. For one it will decrease the chances of pre-eclampsia which is a condition characterized by an increase in the blood pressure and excessive protein retained in one’s urine. Also, taking garlic will increase the weight of the baby in the womb.
It reduces cholesterol and lowers blood pressure.
Garlic reduces the harmful cholesterol in the body and is also capable of reducing blood pressure. This being the case you can also count on garlic to reduce the risks of heart attacks, strokes and other heart diseases.
It increases sexual stimulation.
Fortunately, garlic is not only good for the health; it is also said to be good with the romantic realm. Garlic is also believed to be a very effective aphrodisiac.
It reduces risks of cancer.
Since garlic contains anti-carcinogenic properties, it is also capable of reducing the risks of cancer. It prevents the formation of the cancerous compounds and hinders their development into tumors. Garlic also prevents the growth of existing tumors and can even reduce their existing sizes.
It is a natural antibiotic.
Garlic also prevent blood clotting and is a helpful tool in regulating the blood sugar. It is also known as a natural anti-biotic and has in its arsenal both anti-bacterial and anti-fungal properties.
The right way of consuming garlic
In eating garlic, it is recommended that you mash it. Garlic actually contains the chemical allicin that is said to be capable of killing cancer cells. Allicin is only present in broken cloves of garlic, meaning that it only gets released when the garlic is crushed. Hence, when using garlic in your cooking, make sure that you use only the broken or crushed part so as to avail of the anti-carcinogenic properties of the garlic.
Furthermore, as anticeptic, the crushed garlic is also most effective, when added to a dish, any bacteria present is already killed even before the temperature does.
Also, make sure that you peel the garlic before cooking it since cooking it unpeeled will destroy its curative properties. Similarly, peeling, crushing and storing of garlic days before cooking it may be convenient but it will foreclose the use of the beneficial properties of allicin since such may only last a few hours from crushing since it will immediately react with the other elements of garlic as soon as it is crushed.