There are many benefits in adding garlic to your daily, at least weekly menu plan. Not just because garlic adds both flavor and aroma to most dishes, but for daily health. Oh and of course keeping the vampires away….
Just for starters, garlic is naturally a powerful antibiotic. Effective against many toxic bacteria, viruses and fungus. Garlic has antioxidant properties that have been found to help scavenge the harmful free radicals that can damage the bad cholesterol- "LDL" in the blood stream. It appears garlic helps to promote increased bile production to assist in reducing levels of fat in the liver. This remarkable little bulb has been noted in the American National Cancer Institute's list of potential cancer-preventative foods. It contains multiple anticancer compounds and antioxidants, more than 30 at the last count, which such powerful compounds as quercetin, diallyl sulphide,allin and ajoene. These have the ability to block cancer causing agents such as nitrosamine and aflatoxin which have been specifically linked to stomach, lung and liver cancer. Garlic's ajoene and allicin have also been shown to retard cancer cells as a type of natural chemotherapy.
The Iowa Women's Health Study discovered that women who included garlic in their daily diet had lower risks for colon cancer. The October 2000 issue of the American Journal of Nutrition had a summary of a number epidemiologic studies which showed that people who consumed cooked or raw garlic on a regular basis compared to those that ate little or none had about half the risk of stomach cancer and one-third less risk of colorectal cancer. World Health Organization recommends 1 clove (1/4oz) of raw garlic a day to promote general health -
Just for starters, garlic is naturally a powerful antibiotic. Effective against many toxic bacteria, viruses and fungus. Garlic has antioxidant properties that have been found to help scavenge the harmful free radicals that can damage the bad cholesterol- "LDL" in the blood stream. It appears garlic helps to promote increased bile production to assist in reducing levels of fat in the liver. This remarkable little bulb has been noted in the American National Cancer Institute's list of potential cancer-preventative foods. It contains multiple anticancer compounds and antioxidants, more than 30 at the last count, which such powerful compounds as quercetin, diallyl sulphide,allin and ajoene. These have the ability to block cancer causing agents such as nitrosamine and aflatoxin which have been specifically linked to stomach, lung and liver cancer. Garlic's ajoene and allicin have also been shown to retard cancer cells as a type of natural chemotherapy.
The Iowa Women's Health Study discovered that women who included garlic in their daily diet had lower risks for colon cancer. The October 2000 issue of the American Journal of Nutrition had a summary of a number epidemiologic studies which showed that people who consumed cooked or raw garlic on a regular basis compared to those that ate little or none had about half the risk of stomach cancer and one-third less risk of colorectal cancer. World Health Organization recommends 1 clove (1/4oz) of raw garlic a day to promote general health -
