Garlic, belonging to the family of Liliaceae, originates from Central Asia, possibly from Kyrgyz, but has been cultivated since ancient times in the Mediterranean basin and now in temperate zones around the world.
It is a lively herbaceous plant, due to its bulb or head, composed of a dozen teeth wrapped in a silky white membrane, arranged circlularly around the root stem.
The stem is about 40 cm high and is cylindrical flat and grooved on the underside.
The flowers are white or pink, and are grouped in a terminal umbel, which is then closed in a capsule with a very long tip.
It contains reduced sugars, fructosans, essential oil (allyl disulfide, allyl tetrasulfide, allylpropyl disulfide, allyl vinylsulfoxide, alkyl polysulphides and divinyl sulphide), mono, di, tri and polysulfides (alliin or sulfoxide allyl cysteine), methylalyl trisulfide, cycloalines, methylalanines, garlicine and alisin, and vitamins A, B and C.
Alliin is a sulfur-free amino acid, which in contact with the air by oxidation and by the enzyme aliinasa is transformed into allicin, responsible for its characteristic smell.
Properties of garlic
Many ancient peoples used garlic for thousands of years, as food and medicine. One of its most famous uses was during the Middle Ages, when it was considered very effective against the plague.
In 1858 Louis Pasteur formally studied the antibiotic properties of garlic. Dr. Albert Schweitzer used the plant to effectively treat cholera, typhus, and dysentery in Africa in the 1950s. Before antibiotics were available, it was used as a treatment for wounds during the two world wars.
Garlic is now a natural remedy for a wide range of diseases ranging from atherosclerosis, stroke, cancer, immune disorders, brain aging, arthritis and even cataracts; perhaps because it is packed with vitamins, minerals and other powerful antioxidants.
Many people do not like garlic because of its smell, but garlic works precisely because it “stinks”: its explosive aroma comes from its most active ingredient, the high, which is transformed into various organosulfur compounds, which reduce in oxidation, inflammation and other cellular destruction processes underlying each of the “major chronic diseases” listed by the researchers.
General use of garlic
Garlic can be used in the treatment of various mycotic, viral and bacterial infections. It has been shown to be effective against staphylococcus, streptococcus, Echerichia coli, Salmonella, the causative germ of cholera, Helicobacter pylori, Candida albicans and other microorganisms.
Garlic also helps prevent coronary heart disease and strokes. Current studies show that it can improve immune function and help in cancer prevention. To be beneficial in chronic disorders, garlic should be used every day for a long period
If you want to lose weight, garlic can also become a good ally, but now the question is how?
Slimming Garlic # 1: Peel a raw tooth and split it into several pieces. Swallow it with a glass of water as if it were a medicine (ie, not chewed) on an empty stomach. This recipe has the added virtue that can help you fight cholesterol and high blood pressure.
Slimming garlic # 2: Boil 3 cups of water and, when it reaches the boiling point, pour 3 pre-peeled and chopped garlic cloves and 1 tablespoon of cinnamon powder. Let it cool and take it throughout the day.
Slimming Garlic # 3: Pour 1 clove garlic raw and chopped into a cup of water that is boiling Cover and let cool. Add the juice of a lemon and take on an empty stomach
Garlic can be very irritating to the digestive system. Excessive intake (usually more than 5 cloves of garlic a day) can cause bloating, excessive bloating, abdominal pain, diarrhea and even red blood cell injury.
Garlic travels through the lungs and circulatory stream, giving an intense smell of breath, skin and perspiration. The odor can be present between 4 and 18 hours. One way to counteract this odor is to consume parsley.