“Let food be thy medicine, and medicine be thy food”.
More than a simple condiment in your everyday dishes, the garlic, raw and cooked, has numerous benefits for the human body, and is one super food that has been used for ages because of its unlimited heath benefits.
Garlic is composed of 23 percent manganese, 17 percent Vitamin B6, 15 percent Vitamin C, 6 percent selenium and 0.6gramfibre. It also contains decent amounts of calcium, copper, potassium and iron. Other than these, garlic also contains trace amounts of pretty much all other nutrients we require.
The hero in garlic is a sulphur compound called allicin, which is also responsible for the amazing smell we love so much on our garlic bread. This allicin enters our body through our digestive tract and then starts releasing its juices, which is what brings out all the benefits of this little root.
Garlic is also very low in calories, and contains lots of antioxidants, which are good at fighting free radicals, and help clear the skin.
A healthy heart
A review from PubMed in 2009 showed that garlic powder has the ability to moderately reduce cholesterol levels, which in turn reduces chances of heart attacks and reduces risks of any cardiovascular diseases.
Controls blood pressure
According to Cochrane Hypertension Group, consuming about 200mg of garlic powder 2 to 3 times daily reduces blood pressure, which keeps the blood vessels smooth and running.
Prevents gastric problems
Garlic along with other allium vegetables like onions, reduce risks of gastric and endometrial cancers, and keeps the stomach and its contents in check.
The right garlic for the right problems
Garlic can be found in many forms in the market, but nothing beats pure raw garlic. Garlic powders may not be as effective as its raw form.
Choose garlic sold loose so you can handpick your ones, and always buy ones with unbroken skin, and those that are plump and taut. Avoid garlic with damp and soft spots.