Garlic and aloe come from the family of lilacs, and both have medicinal properties. Garlic is characterised as possessing a buried stem in place of a root. Many varieties of garlic exist, the most common is Allum Satvium.
Garlic is rich in sugars, proteins, calcium, potassium, phosphorus, sulfur, iodine and silicone. In addition, it contains vitamins A, B1, B2, B3 and C.
Nutritional contents of garlic
Allicin – a powerful natural antibiotic, in many cases stronger than penicillin and tetracycline.
Ajoene – a compound discovered by Dr Eric Blok of the University of New York, Albany. This component impedes the formation of blood clots in the arteries and thus prevents strokes, as well as helping to control cholesterol levels in the blood.
Selenium – this is needed for neutralising free radicals and therefore it prevents a countless number of illnesses. Selenium is an antioxidant helping to slow the effects of cell oxidation and aging. Combined with vitamins A and E, the rejuvenating power of both is increased.
Saponins – a class of compounds which helps lower blood pressure, thus preventing strokes.
Fructose – this carbohydrate helps to stimulate the immune system.
Health benefits of garlic
Antibiotic and germicidal power. Its effect has been well demonstrated against bacteria like staphylococcus, streptococcus, salmonella and other germs that cause diarrhoea and gastrointestinal and bronchopulmonary infections. It also works against problems caused by fungi like ringworm and candidiasis.
Lung decongestant. Garlic acts as a great lung decongestant, helping to loosen the harmful, infectious secretion of bronchial tubes. In addition, it helps to prevent head colds and the flu.
Cough suppressant. Dr Irwin Ziment, an expert in lung medicine, comments that garlic and some hot peppers (chilies) work well as expectorants.
Anthelmintic. Since the beginning of time, cloves of garlic have been used to get rid of oxyuriasis (combats parasitic intestinal worms) in children, working quite well to completely eliminate amoebas.
Antirheumatic. Rubbing ground garlic, mixed with hot aloe lotion calms and eases pain caused by inflamed and aching joints, a result of rheumatism.
Fights hyperthyroidism. Garlic contains a lot of iodine which helps people who suffer from hyperthyroid, a deficiency of this mineral.
Prevents artherosclerosis and thrombosis: In 1990, scientists, co-sponsored by the US Department of Agriculture and the Pennsylvania State University, united at the first annual convention of “The Health Significance of Garlic and Garlic Constituents.” Studies done revealed that daily ingestion of garlic in a month diminished coagulation and the destruction of clots from 72 to 85 per cent. (i.e. lowers fat and cholesterol in the blood).
General revitaliser: Since ancient times, garlic has been associated with vigour, physical strength and force, and promoting great strength in athletes.
Muscle toner and reconstructor. Muscles can be toned by taking garlic. It is also a great muscle relaxant.
Digestion aid. Taking garlic prevents the blockage of gastric, pancreatic and intestinal juices which are responsible for digesting nutrients, by nerves or stress. In addition, it helps promote a relaxed and toned digestive system.
Hypertension. Garlic acts as a vasodilator, which helps to widen blood vessels, making blood flow smoother. This helps to lower blood pressure.
Diuretic. Garlic is highly diuretic due to its essential oils and its low molecular weight sugars.
Reduces fat in the blood. It has been demonstrated that garlic promotes a decrease of low density lipoproteins (dangerous) from about 7 to 22 per cent and increasing the high density lipoproteins (favourable/good) from about 15 to 31 per cent. In addition, it lowers cholesterol and triglycerides 17 to 20 per cent. Studies done in different universities, along with other prestigious institutions, have corroborated the reduction in levels of detrimental cholesterol (LDL) as well as an increase in beneficial cholesterol (HDL) when a little garlic is given daily to patients.
Garlic, taken with thyme, multiplies its antibiotic power and makes it more digestible. Garlic, mixed with lecithin, has greater power of assimilation. Odourless garlic-thyme is now obtainable as a nutritional supplement, without bothering about the strong odour of garlic.
Guide to Natural Remedies for Health and Well-Being – Enrique Garza Gutierrez
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