Health Benefits of Garlic

Garlic is a herbal superhero. It prevents, relieves and cures multiple diseases. There are two main medical ingredients which produce garlic’s health benefits: allicin and diallyl sulphides. Recent studies indicate that garlic helps to prevent cancer. According to the National Cancer Institute, people who ate the greatest amount of onions and garlic had the lowest incidence of stomach, intestinal and colorectal cancers. Garlic oil is composed of sulfur-containing compounds that are powerful cancer-inhibitors. They prevent cells from turning cancerous. Garlic also prevents certain tumors from growing larger and reduces the size of certain tumors. Clinical trials have proven that garlic lowers blood pressure and LDL Cholesterol (“bad cholesterol”). It helps to reduce atherosclerotic build-up (plaque) within the arterial system. Garlic helps to regulate blood sugar. It helps preventing blood clots from forming, and reduces the possibility of strokes and thromboses (don’t use garlic if you have Hemophilia). Raw garlic is a natural antibiotic that works in a different way than modern antibiotics – it kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics. Garlic has anti-fungal and anti-viral properties. It’s regarded as a preventative for colds, flu and other infectious diseases. Garlic reduces yeast infections due to Candida species. Garlic has anti-oxidant properties. Garlic is a source of selenium.