Garlic belong to the same botanical family as onions, leeks, spring onions, chives and shallots - and like onions, they too are the subject of much medical research. Science now confirms their reputation as a cure-all, especially their protective action on the circulatory system.
Garlic is useful in treating and preventing disorders of the Immune System, Digestive System, Heart and Circulation, Bones, joints and muscles, the Respiration System, Skin Hair and Eyes and the Urinary System. It is a powerful diuretic and has strong anti-bacterial properties. It is also very protective against cancer.
Garlic is useful in treating asthma, fluid retention, chest infections, rheumatism, gout and arthritis. It is also good for reducing cholesterol, preventing blood clots, bronchitis, asthma, respiratory problems and chilblains, stomach upsets and fungal infections.
Garlic has the unique ability to both prevent and treat some of the factors linked to heart disease. The sulphur compound, allicin, released when garlic is crushed, both encourages elimination of cholesterol from the body, and reduces the quantity of unhealthy fats which are produced by the liver. It reduces blood pressure, blood stickiness, and improves circulation.
Garlic is also a great aid in all chest infections, stomach upsets and fungal infections. Latest research shows it’s even a powerful cancer protector.
Nutrients
One large clove a day provides all these benefits, so add it to salads, soups, casseroles, etc. If you’re cooking with garlic, let it stand for 10 minutes after chopping or crushing before adding to the pot. This maximises the beneficial properties.
A small clove crushed and added to a pot of yoghurt eaten every day is very effective against cystitis.