Health/wellness: what can we expect from garlic?

Garlic or allium sativum offers extraordinary benefits (culinary, cosmetic and therapeutic). From the Alliaceae family, it originates from Central Asia, particularly Xinjiang, Kazakhstan and Tajikistan. This herbaceous plant has been widely used for millennia by the Egyptians. Called garlic in English, this medication is immunostimulant, antioxidant and anti-cancer. It is also an anticoagulant, hypolipidemic and chelating plant. It combines effective components: allocin, sulfur compounds, selenium, inulin, carbohydrate, ajoene, essential oil and vitamins (A, B, C, E).

Its exceptional healing properties

Garlic naturally treats atheroma, abdominal cramps, colds, foot mycoses, gastric irritations and skin conditions. It helps lower triglyceride and cholesterol levels in the blood. It also serves to fight high blood pressure and mitigates the risk of heart-related diseases.

Regularly eating 3g of garlic likely promotes prevention of various cancers (of the rectum, colon, brain, breast, throat and stomach).

All options available in herbal medicine

Garlic is a faithful companion of health, beauty and well-being. Several possible uses are available to you. Indeed, it is marketed in several aspects: plain, powder, plaster, cream, lotion, extract, soap, decoction, shampoo, ointment, infusion, crushed, tincture, dehydrated or oil. It is its pods that are used to take advantage of all its healing benefits.

A diet with many nutritional values.

I’garlic is a very famous herbette and usually used in gastronomy. It has a strong smell and a rather pungent flavor. The effects of this plant on the body depend in particular on the way in which it is prepared. Here’s a whole variance:

  • Garlic pasta, cheese fondue or candy.
  • The flower and stem can be eaten cooked (steamed), raw (in vinaigrette), grilled or carefully sautéed.
  • To flavor salads, pies and omelettes.
  • Use in the manufacture of butters.
  • Exceptional condiment that gives flavor to different recipes (sauces, donuts, pizzas, Cantonese rice, sautéed vegetables, etc.).
  • Use for the maceration of barbecues, roasted meats and fish.
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For the hair carethis vegetable plant gracefully treats dandruff, facilitates hair growth, gives volume and fight against hair loss.

Does it cause discomfort or health risks?

Garlic is very slightly toxic and does not present any danger. On the other hand, it is not recommended in case of porphyria, anemia and anticoagulant treatment. Heavy consumption can cause nausea, vomiting, abdominal cramps and headaches. Many people can’t stand its intense smell either, it often turns out to be a source of bad breath. As for the ideal dosage or measure, a medical consultation is essential.


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