7 Reasons Why You Must Eat Garlic

If the smell of garlic could be ignored, it would be voted as the healthiest food. In addition to its inherent value as a seasoning, the latest medical discoveries have revealed that its many health added values ​​are even more breathtaking - sterilization, detoxification, anti-cancer, antioxidant, lipid-lowering... Basically every modern disease of civilization can find an antidote in this food that also produces an uncivilized atmosphere.

1. Natural broad-spectrum antibacterial plants

The misuse of antibiotics has always been a concern for doctors. On the one hand, people benefit from the efficacy of antibiotics, but on the other hand, they must bear the adverse interference and intrusion of antibiotics on their body health. Garlic is a natural antibiotic, especially its antifungal effect, and it has almost no toxic side effects. In the 19th century, garlic was discovered to have antibacterial activity. Later studies confirmed that garlic has inhibitory and killing effects on many intestinal pathogenic bacteria (such as common Staphylococcus aureus, Streptococcus, Escherichia coli, etc.). Therefore, garlic is known as a "gastrointestinal disinfectant". Unlike powerful antibiotics that often face resistance problems, bacteria rarely develop resistance to garlic.

2. Cholesterol Killer

The great enrichment of material life has made cholesterol an extremely sensitive indicator, because the increase in the cholesterol index is closely related to affluence diseases such as heart disease and diabetes. Reports have found that garlic can prevent the increase of plasma cholesterol and lower blood lipids, and its lipid-lowering effect is even better than some commonly used lipid-lowering drugs. This discovery extends the medicinal value of garlic to treating cardiovascular and cerebrovascular diseases, which are of great significance in today's world.

3. Garlic can reduce the risk of heart attack and stroke

Why can garlic prevent thrombosis? Scientists have discovered a substance called ajoene in garlic, which can lubricate platelets in the blood. The more lubricated the platelets are, the less likely they are to clump together to form blood clots. Blood clots are a major cause of heart attacks and strokes. Therefore, many people with high blood lipids insist on eating half a head of garlic every day; some of them even regard garlic as a must-have for travel and a long-term health supplement. Although garlic can indeed lower cholesterol in the early stages, experts recommend that people should not use this short-term effect to replace cholesterol-lowering drugs and develop a low-fat diet.

4. Liver Guardian

The liver's job is to process and break down all kinds of toxins. The large amount of junk food and contaminated food consumed now puts tremendous pressure on this organ in modern people. Many cases of fatty liver are caused by excessive fat intake, which accumulates in the liver due to its inability to break down the fat in time.

Studies have found that garlic has a strong inhibitory effect on lipid peroxidase activity, preventing the latter from damaging the liver cell membrane structure, thereby protecting the liver; people who eat garlic have low serum transaminase levels. Garlic prevents harmful elements such as mercury and cadmium from being absorbed by the intestinal wall, and can also improve the liver's detoxification function. Researchers have found that simply taking garlic tablets (0.3 grams per tablet) orally, 3 times a day, 4 tablets each time, for 1 month as a course of treatment, can effectively treat icteric hepatitis and prevent lead poisoning.

5. Tumor Inhibition

The biggest killer of human life is tumor. With environmental pollution and changes in lifestyle, the incidence of tumors is increasing and tends to be younger. Researchers have collected a lot of data on the relationship between garlic and cancer from many countries including China, Italy, Sweden, the Netherlands, etc. Overall, compared with people who do not eat garlic much, people who like to eat garlic (eat more than 6 cloves a day) have a 30% lower risk of colon cancer and a 50% lower risk of stomach cancer. Garlic also has a certain effect in preventing prostate cancer, laryngeal cancer, bladder cancer and breast cancer.

The study also found that garlic can slow the growth of tumors. Researchers injected garlic extract into animals with tumors and found that garlic could inhibit the growth of some tumors. Although more evidence is needed to confirm this conclusion, preliminary results show that garlic has inhibitory effects on tumors at different stages of development.

6. Resist the aging process and keep your beauty

Now we all know that the reason why our face ages is due to oxidation. Garlic can promote blood circulation and quickly relieve fatigue. Studies have found that garlic is rich in antioxidants, which can significantly reduce the content of lipid peroxides in serum, improve and enhance physical fitness, and improve the body's immunity. Some scholars compared garlic and ginseng and found that the in vitro antioxidant activity of alliin and garlic ethanol extract is even better than that of ginseng, and has a significant anti-aging effect. The folk recipe of using garlic to enhance sexual performance has been used for thousands of years.

7. Reduce fat and lower blood lipids

If you are overweight, you are more than five times more likely to develop diabetes and high blood lipids than people of normal weight. This is the number obtained through clinical investigation by Harvard Medical School. Experiments have shown that garlic can improve the sugar metabolism of experimental mice and affect the synthesis of fat; domestic research has also confirmed that garlic preparations can increase the body's tolerance to glucose and reduce high blood sugar levels. Take 120 mg of allicin orally daily for 50 days. Doing so has been shown to improve glucose tolerance in normal people. The possible reason is that garlic can promote insulin secretion, enhance the absorption of glucose by tissue cells, and improve the body's tolerance to glucose.